After a long winter cooped up inside the house surrounded by stale air and numerous lotions to keep our skin from drying out, spring brings a sense of refreshing new life.
Along with warm weather, beautiful flowers and the bussle of Saturday morning markets, spring is the perfect time for some spring cleaning!
I’m not just talking about airing out your house and getting stuff gathered for those summer garage sales, but also cleansing the body and the meals we eat.
Detoxification is a great way to restart and rejuvenate your body and all it’s systems. After all bikini season is right around the corner!
Detoxification is the process of eliminating accumulated toxins from tissues. As we are constantly surrounded and exposed to numerous toxins that build up in our body, gradually filling our “barrel” and eventually overflowing – surpassing our body’s natural ability to detox and entering toxic overload. Its important to support our natural stages and processes of detoxification to enhance elimination of toxins and prevent overload.
Toxic overload can lead to:
– food allergies
– hormone imbalance
– weight gain/stubborn weight loss
Eventually if not addressed overload can feed disease, such as:
– heart disease
– chronic fatigue syndrome
Take care of your body and take the steps to support natural detoxification – eliminate processed/packaged foods, reduce alcohol, feed your body whole foods, vitamins, minerals, drink plenty of water, eat fiber, exercise, and detox your household cleaning and beauty products.
Foods beneficial for detox include:
– Brussels sprouts
– herbal teas (milk thistle, dandelion, lemon ginger)
Here’s a delicious soup recipe perfect for getting your veggies and cleansing your beautiful body!
Detox Veggie Soup
*pretend the chicken stock is veggie stock – sometimes you have to use what’s on hand to get the recipe done 😉
2 Tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
3 carrots, chopped
1/4 cauliflower, chopped
Handful crimini mushrooms, chopped
2 Tbsp tomato paste
1 tsp thyme
2 bay leaves
1 tsp paprika
Salt and pepper, to taste
1 tsp parsley
4 cups low sodium veggie stock
2 cups water
1 large handful kale, chopped
1 can white kidney beans
Heat oil over medium low in a large soup pot and sautéed veggies for 5 minutes. Add tomato paste and herbs and cook another 5 minutes. Add liquid and simmer 20 minutes. Mash kidney beans and add to soup along with chopped kale, simmer for 5 minutes and serve warm.