All fresh fruits and veggies are detoxifying, but here is a list of the super stars. Spring is the best time to cleanse so load up!
1. Lemon water- Vitamin C, helps detox and burn fat.
2. Apple cider vinegar- Full of antioxidants that neutralize free radicals. It is also great for breaking down mucus in the body and encouraging the lymphatic system to eliminate wastes.
3. Lemons- Aids the body in flushing out toxins, as well as jump-start the digestive tract with enzymatic processes. They also aid the liver in its cleansing processes.
4. Ginger- Stimulates blood circulation and sweating.
5. Cayenne pepper- Increases the pulse of our lymphatic and digestive rhythms. By heating the body, the natural process of detoxification is streamlined. Cayenne also causes us to sweat, another important process of detoxification.
6. Beets- Helps increase the production of antioxidant enzymes in the liver, which help the liver and gallbladder eliminate bile and other toxic substances from the body.
7. Grapefruit- Grapefruits reduce bad cholesterol, keep arteries clean, and lower insulin. Also flushes toxins.
8. Greens- wheatgrass, kale, spinach, spirulina, alfalfa, chard, arugula or other organic leafy greens- Boosts chlorophyll in the digestive tract, which helps the body get rid of environmental toxins.
9. Garlic- Fights free radicals.
10. Green tea- Fights free radicals, high in catechins, a flavonoid which speeds up liver activity and increases the production of detoxification enzymes.
11. Mung beans (see kitcharee recipe below)-It is incredibly easy to digest, and absorbs toxic residue on the sides of the intestinal walls.
Here are two special recipes that are excellent at cleansing the body. They both are so tasty and (despite how it may look) super easy to make. I have been eating them regularly ever since. Since they have such amazing detoxifying properties I will always use them for my detoxes as well.
An amazing ayurvedic recipe. It is incredibly cleansing and easy to digest.
4 ½ cups water
½ cup whole mung beans
½ cup basmati rice
1 onion, chopped
3 cloves garlic, minced
¼ cup finely minced ginger root
3 cups chopped vegetables
2 tablespoons ghee or oil
¾ tablespoon turmeric
¼ teaspoon dried crushed red chilés
¼ teaspoon ground black pepper
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon salt
*Rinse the mung beans and rice.
*Add the mung beans to boiling water and cook until they begin to split.
*Add the rice and cook another 15 minutes, stirring occasionally.
*Now add the vegetables.
*Heat the ghee/oil in a sauté pan and add the onions, garlic, and ginger and sauté until clear.
*Add the spices and cook 5 more minutes, stirring constantly.
*Add a little water if necessary.
*Add this to the cooked rice and beans.
*You can substitute vegetables as you like, as well as use Bragg Liquid Aminos, tamari, or soy sauce instead of salt.
*Tastes great with yoghurt!
2. YOGI TEA
While I know this sounds like a lot of work for, the only time consuming part is getting the ingredients. Once you’re stocked, it is well worth the effort, which is minimal. I make this about every 3 days or so, and am really bummed if I ever find myself without it. Here’s what makes it so stellar:
• Black pepper: blood purifier
• Cardamom pods: digestive aid
• Cloves: beneficial to the nervous system
• Cinnamon: strengthens the bones
• Ginger root: healing for colds and flu, increases energy
For each cup:
10 ounces of water (about 1 1/3 cups)
3 whole cloves
4 whole green cardamom pods, cracked
4 whole black peppercorns
½ stick cinnamon
¼ teaspoon black tea
½ cup milk
1 thumb of ginger root sliced
*Bring water to a boil and add spices.
*Cover and boil 15 to 20 minutes, then add black tea.
*Let sit for a few minutes, then add the milk and return to a boil.
*Don’t let it boil over.
*When it reaches a boil, remove immediately from heat, strain, and sweeten with honey, if desired.