Planning

• Go through the refrigerator and pantry and remove as much of the processed food as possible. If the food isn't there it won't be tempting to eat. Give unopened canned foods and nonperishable foods to a food bank. Some food banks will accept unopened frozen food as well.
  
  Make a list of the vegetables you like. If you hate beets there's no sense in buying them because as nutritious as they may be you just won't eat them. Keep an open mind and try some varieties you're not familiar with--you may discover new favorites.
  
  Your diet for the duration of the cleansing diet will consist of mostly raw vegetables and fruits, fruit juices and vegetables juices.
  
  Even though you'll be consuming most of the veggies and fruits raw, scout cookbooks and online sites for vegetarian recipes that are cooked for a change of pace. Use the recipes as a guide but be adventuresome. Try a casserole of baked sliced eggplant, onions, tomatoes and garlic if you like Italian food. Or perhaps a Mexican flavored combo of red, yellow and green peppers with corn and a touch of cumin would be more appealing.
  
  

Preparation

• Begin the fruit and vegetable diet at the grocer's or if possible at the local farmer's market. Keep in mind that you can eat quite a bit more raw veggies and fruits than, say, fast-food burgers. Most vegetables are cheaper than meat and processed food so you may be able to save money on your grocery bill as well as cleanse your system.
  
  Wash, clean and slice the fruits and vegetables you plan on consuming that day. Doing it all at once is more efficient than waiting until it's meal time. Many veggies, such as carrots, cucumbers and potatoes don't have to be peeled, just scrubbed thoroughly. Some fruits, such as apples, pears, peaches and nectarines will turn brown when exposed to air so don't peel them or slice them ahead of time.
  
  

Meals and Snacks

• If you're used to having three meals, rather than noshing throughout the day stick with that routine. Meals should be generous portions of raw vegetables and fruits. Season with spices such as freshly ground pepper, fennel seed or cinnamon. Use fresh or dried herbs to add an extra kick of flavor. Dress salads with lemon juice and olive oil.
  
  Snack on fruit, a handful of nuts or juice if you become hungry between meals. Fresh fruit juice is better than frozen, bottled or canned. Juicers can be bought for less than $50 and open up a whole range of possibilities, especially vegetable juices, that aren't commercially available.