Spring is coming sooner than you think and it’s the perfect time to remind yourself that detoxing is a good thing to do every day of your life. By slowing down the cell damage due to the toxic lifestyle we’re exposed to, you can make your cells healthier from the inside out.
When your body awakens from its natural winter hibernation, an intense 2 or 3 week cleanse will set you up for the new season. While liver cleansing is great this time, you can also choose to focus on other organs for detoxing: kidneys, lungs, lymphatic system, and large intestine. Or maybe this time around, you are ready to do a specific cleanse related to your blood sugar levels and adrenal function, especially after the winter holiday sugar intake (and continued snacking). You can also focus on gut repair to improve food absorption in your stomach and small intestines. There are many ways foods and specific micro-nutrients can support you during this process.
You didn’t get this way overnight, so you surely won’t be completely transformed in one 3-week period.
That’s the great thing about getting to start all over again: you can choose your focus and refresh all your organs over the period of several years. If you think about the health of your body it’s not just what happens after this specific cleanse; it is the cumulative effect of years of taking care of your body.
So plan now for spring!
Mark down and celebrate a 2-3 week period on your calendar where you can start to eliminate the pro inflammatory foods and lifestyle habits, and eat unprocessed organic foods, enjoy a low stress and detoxing lifestyle. Then get a program together for your cleanse: Where are you feeling sluggish? Bowels, energy, sugar cravings, too much alcohol, too many carbs? Seek a health care professional that can guide you in the right direction, or spend time doing your own research.
Then just do it. Contact my office with questions regarding a cleansing program that’s right for you. We have had several classes and individuals participate in the Detox Restart Program with amazing results. It’s tailored just for you and available now in self-study format. This way, you don’t have to miss a cleanse because you can’t make the classes.
Invest in the future by eating healthy cleansing foods all year round.
In the stew featured today, we included specific foods that are known to help your overall health as well as support the cleansing process.
Lemons: known for high amounts of Vitamin C, a great source of anti-oxidants (essential to protect your body’s cells from chronic damage). Lemons can also alkalize blood; having acidic blood is known to destroy your body’s tissues. Great for liver support, cleansing the digestive tract, and decreasing excess mucus.
Carrots: great source of beta-carotene; promotes healthy liver function, high anti-oxident properties and colon cleansing.
Leeks: contain potassium, folic acid, and vitamin C. They help decrease kidney and uric acid stones, which can lead to gout. Great for supporting healthy cholesterol levels, too.
Parsley: contains vitamin A, and C, chlorophyll, iron, magnesium, and calcium. Aids and protects the kidneys and bladder. Fresh herbs are best.
Asparagus: aids spring time detoxing by supporting the kidneys. Also, contains vitamins A, C, folic acid, potassium, and helps strengthens the capillaries. If you can’t get fresh, frozen organic is available.
Enjoy this recipe for Lemony Chicken Stew inspired by Clean Eating magazine. It is a perfect late winter, early spring meal. Great for the detox program and delicious enough to feed the whole family all year round.
Lemony Chicken Stew (serves 6)
• 1 whole chicken skinned and cut up; or 2 chicken breasts and 4 thighs
• 1 TSBP olive oil or coconut oil
• 3 carrots, cut up into half moons
• 3 stalks celery, chopped
• 2 leaks, white parts chopped
• ½ lemon cut into half moons
• 1(32 oz.) container organic vegetable stock
• 4 cups water
• 2 parsnips, cut into half moons
• 1 sweet potato, chopped
• 1 cup frozen peas
• 1 cup asparagus, cut into 1 inch length pieces
• 1 tsp dried or fresh lemon zest
• 2 TBSP cleaned and minced parsley
Heat the oil in a heavy pan on medium heat. Place the chicken parts in a single layer and brown on both sides (about 5 minutes per side.) Remove chicken and set aside.
In a Dutch oven or soup stock pot, add carrots, celery and leeks, sauté on medium low for 8 minutes, stirring frequently. Add the soup stock, water, chicken, parsnips, sweet potato and lemon slices. Bring to a boil on high, then turn heat to low, cover, and simmer for 35 minutes. Skim the top for chicken fat/protein and discard.
Add asparagus and peas and cook for 5 more minutes. Remove the chicken and de-bone. Return it to the stew; add the lemon zest and parsley. Serve.
QUICK TIP: place all the ingredients, except the peas, asparagus, zest and parsley in a crock pot and cook on high for 4 hours or low for 8 hours. Then add the peas and asparagus, remove and de-bone the chicken. Return the meat to the stew; add lemon zest and parsley. Serve.