The words “detox” and “cleanse” are enough to make most people intimidated. They assume that means drinking nothing but water for days and not even eating a carrot stick.
That is hardly the case.
Spring is a natural time to lighten the load, so to speak. Our bodies are waking up after a long winter and no longer need the extra fat and oils to keep us warm. Rather, you can gently help your natural cleansing cycle by dropping heavy winter foods from your diet replacing them with the lighter locally grown produce of springtime.
This is an important time to focus on cleansing the liver, which filters out the toxins in our blood. The liver benefits from tart salad greens and lemons.
Start each morning by sipping warm water with the juice of one organic lemon. For the kids, add a teaspoon of raw honey to ease the sourness. The lemon builds a healthy alkaline environment in our systems, which cuts down on the acidic inflammation the Standard American Diet fosters.
To increase the cleansing process, turn one meal a day into a raw feast of fruits and vegetables. The fiber boost will help clean out your bowels and all of those vitamins and minerals will be able to saturate your system. Even better, take one whole day to give your body a break from trying to figure out what to do with bacon and M and M’s.
Continue to drink lemon water often throughout the day to flush out the toxins.
Your organs, skin and mind will be refreshed. You will have more energy and clearer thoughts.
Spring is a time to blossom! Allow yourself to do just that by letting go of winter’s hold on your body.
Eat this salad for lunch this week!
Spring Cleanse Salad
4 cups mixed bitter greens such as arugula and dandelion greens
1 organic cucumber, sliced
4 radishes, sliced
1 green apple, diced
handful fresh parsley, chopped
2 TBSP ground flax meal
2 TBSP Dulce
Squeeze the salad with the juice of one lemon. You can whisk in some agave or raw honey to slightly sweeten.
(Please don’t add salt.)