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07 Mar 2014

Spring Cleaning for Your Body

As we're entering spring season (yippee!!) are you finding that everywhere you turn there is something about cleansing, detoxing or fasting? They usually involve going without food or drinking a not so flavoursome kind of liquid.

Now I don't know about you but I tend to get exceedingly grumpy when hungry for too long and if given the choice I'd take tasty over not so tasty any day. Keep in mind that it's important to eat for your body, not just for your tastebuds. Nutrition is imperative for your wellbeing but eating what's good for you can be delicious too. The same goes for detoxing. It's really important to give the body a helping hand since it works so hard to keep us going 24/7 and we can do this by adding some awesome healing foods to our diets.

Let's start with the cruciferous vegetable family. These guys are packed full of powerful antioxidant properties and vitamins. Members of this awesome family include kale, broccoli, cauliflower, cabbage and even bok choy.

Did you know that the same chemical that gives beets their gorgeous colour also does wonders for our insides too? Not only do they have anti-fungal and anti-inflammatory properties but the betalains (plant properties) are excellent for detoxing the liver which is amazing since the liver is the hardest working detoxing organ in the body.

Foods that are rich in vitamin C such as citrus fruits are brilliant antioxidants. Other foods that vitamin C dense are broccoli, cauliflower, strawberries, pineapples and mangoes.

Adding dill and fennel are great for cleansing. Both are rich in vitamins and anti-inflammatory properties while fennel is a source of fibre and packed with vitamin c. They're both a great addition to salads, dill goes wonderfully well with salmon, and fennel is really good in tea too.

To help you to use a few of these awesome foods, here are a couple of quick recipes to get you started on your food friendly detox.

Quick Carrot and Beet Salad

Time: 10 minutes
Serves 4

3 large organic carrots, grated
2 large organic beets, grated
1 tablespoon of lemon juice
2 teaspoons of fig condiment
1 table spoon of olive oil
pinch of freshly ground pepper

Put all ingredients into a bowl and mix well.

Fried Mango and Banana with Oat Bran

mango and banana

One of my personal favourite breakfasts that start my day off right.

Time: 5 minutes
Serves: 2

2 cups of Bob's Red Mill Oat Bran (prepared to the instructions on the packet)
1 ripe banana, peeled and sliced
1 ripe mango, peeled and sliced
1 teaspoon of canola oil (or any other oil so long as it is reasonable tasteless)

Put the oat bran into bowls while you heat the oil a little in a pan and add the mango and banana. Cook until slightly brown and serve on top of the oat bran.

Till next time,
Sending out oodles of love and light.

Read 2059 times Last modified on Sunday, 22 March 2020 16:10
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