Cleansing and Detoxification: Spring Cleansing Strategies

Spring is the season of renewal and rebirth.

The earth comes to life again after a long winter off.

Flowers begin to bloom; trees begin to get leaves.

Your body begins to come alive and awake again after a winter of slow-down.

A great way to shed the sluggishness of winter and add some spring to your step is by doing a spring cleaning of your insides.

Reducing the Toxic Load

An effective cleansing plan must start with what I call “reducing the toxic load”.  No matter how many special detox teas you drink or potions or pills you take, if you don’t reduce the toxic load, both during the cleanse and afterward, your success will be short lived.

During a cleanse, you need to eliminate toxic chemicals in food, water and in the air.  If you decide to follow a cleanse regime that does not involve cleaning up your diet and environment, you are unlikely to see lasting results.  Once you stop the cleansing supplements, your body will soon return to the toxic state it was in when you started.

Foods to avoid while cleansing include all processed foods (just about everything that comes in a box, can, or bag); oils (with the exceptions perhaps of cold pressed olive, coconut, or flax oil); plus wheat, gluten, sugar, dairy, eggs, soy, corn, and peanuts. These last foods are all potential allergens or digestive irritants and thus can thwart the cleansing process.

An effective detox diet plan must also eliminate foods that are difficult to digest like high fat foods, starches, and complex recipes containing a combination of starch or sugar and fat.

Choose the Cleanse That’s Right For You

There as many effective cleansing plans as there are cleansers. That’s why on my Energy Recharge Green Cleanse I offer guidelines and ways to customize. Those who are ready to dive in head first follow Option A, which is the most rigorous plan, while others opt for some variation of B and C, which allow for more flexibility in meal planning.

When I first started my Energy Recharge Green Cleanse (ERGC) back in January 2008, there were very few online cleanses.

Now there are dozens, each one with its own special twist on the cleansing process. Some are food only; many involve a variety of products. A few, like my ERGC, are fully supported and include several support calls and a forum. My ERCG is one of the very few that includes daily journals that allow you to get feedback and support.

Regardless of how you get supported, I feel it’s critical to the success of your cleanse to have a support system in place. It’s a rare person that’s so dedicated and disciplined as to be able to engage successfully in a cleanse and see it through to the end with its emotional ups and downs, temptations to quit, and unpredictable effects in terms of detoxification symptoms.

Learning More About Detox Symptoms

On my blog talk radio show episode, Cleansing and Detoxification Strategies for Spring I discuss the concept of “detox symptoms” — what they are, and why they happen.

I also talk about the pros and cons of a variety of cleansing methods, including fasting, juicing, blending, potions and pills, and just eating whole fresh foods for cleansing so you can determine what’s right for you.

There are some foods that are especially good for cleansing. On the show, I went into detail about my top 5 favorite detox foods. These are described below.

There are many cleanses on the market today. There are potions and pills and herbal remedies. While these sorts of cleanses can be very effective, they can also be complicated and expensive.

I personally prefer food based cleanses.

On my blog talk radio show episode, Cleansing and Detoxification Strategies for Spring I discuss the concept of “detox symptoms”, what they are and why they happen.

I also talk about the pros and cons of a variety of cleansing methods, including fasting, juicing, blending, potions and pills and just eating whole fresh foods for cleansing so you can determine what’s right for you.  There are some foods that are especially good for cleansing.  On the show, I went into detail about my top 5 favorites.  These are also described below.

There are many cleanses on the market today. There are potions and pills and herbal remedies. While these sorts of cleanses can be very effective, they can also be complicated and expensive.

I personally prefer food based cleanses.

My Top 5 Cleansing Foods

Dandelion

Dandelion is a common “weed” that grows abundantly on lawns, in fields and along highways.  It’s known for the wispy sprays that top the stem after the flower dies away.  As I kid, I loved to blow on them.  It was said to be good luck if you could blow all the wisps away with one breath.

I later came to discover that dandelions are one of nature’s most powerful plants.  They are part of the sunflower family, another of my favorite plants growing up.

There are about 100 species of dandelion.  The entire plant is an effective cleanser.

The root is a common ingredient in detox teas and it stimulates the bile and liver.  It also acts as a diuretic and stimulates the release of toxins via your urine.

The leaves are cleansing and nourishing additions to salads, smoothies and soups.  A little goes a long way.  The bitter flavor stimulates the release of stomach acid and bile, which is why herbalists call dandelion a hepatic.

It’s also considered an aperient (gently moves the bowels), diuretic (makes you pee), tonic, and stomachic. It is useful with all kinds of conditions involving kidney, liver, gallbladder and inflammation of the bowels. The fresh root is good for helping with gallstones, jaundice, alcoholism, hepatitis, scurvy, and especially enlargement of the liver and spleen. Dandelion is also a tonic for female reproductive congestion.

 Burdock Root (Arctium lappa)

Burdock is a powerful detoxifier. It’s also a delicious food that can be added to soups, salads, stews, smoothies and stir-fries.

It’s considered by herbalists to be a deep cleaner for it stimulates the release of toxins through sweat, urine and feces.   It can also help lower your blood pressure.  In Healing with Whole Foods Paul Pitchford writes, “(Burdock) is a virtual cure-all for conditions of excess, and significantly purifies the blood while reducing fat and regulating blood sugar.”

In the West, burdock is known to cleanse the blood, and is useful in situations such as exposure to environmental toxins such as cigarette smoke or air pollution, heavy metals such as mercury, lead or arsenic, and chronic bacterial or viral infections.

In macrobiotic tradition, a popular way to use burdock is cut into match stick sized pieces with equal parts carrot and sautéed in sesame oil.  The resulting dish, called kinpura, is considered a deeply cleansing food.

 Avocados

We rarely think of avocados as a cleansing food but these nutritional powerhouses lower cholesterol and dilate blood vessels while blocking artery-destroying toxicity.

Avocados contain a nutrient called “glutathione”, a potent antioxidant enzyme that is used by your liver in phase 2 detoxification reactions.

According to the human genome project research, glutathione tends to be low due to genetics in almost 50% of the population due to a single nucleotide polymorphism (an alteration in a gene).  The enzyme glutathione-S-transferase, responsible for making glutathione, is missing or deficient in close to 50% of the population.

Glutathione is a master antioxidant that’s important for detoxification of synthetic chemicals, for blocking at least thirty different carcinogens and for increasing the activity of the most important aspect of liver detoxification, the phase 2 cytochrome P450 system.

 Cruciferous Vegetables and Leafy Greens

The foods in this detox category include kale, collard greens, dandelion, arugula, spinach, chard, cabbage, broccoli, cauliflower, broccoli sprouts and Brussels sprouts and many more.

Green foods are powerful allies in cleansing your liver by providing a plethora of minerals, antioxidants and cofactors that support liver detox pathways.  Greens are abundant in chlorophyll which has the ability to suck up environmental toxins from your blood stream and neutralize heavy metals, chemicals and pesticides. They are also cleansing to your colon as they provide an abundance of fiber to “sweep” your digestive tract clean.

Crucifers and leafy greens can be eaten raw, cooked or juiced. They can be blended to make smoothies, soups and salad dressings, marinated, processed with nuts and seeds to make crackers and bread, and eaten whole, dipped in guacamole or a healthy dip.  Leafy greens make tasty wraps, a cleansing alternative to tortillas, pita bread, sandwich bread and other popular grain based processed wraps and tortilla shells.

Bitter greens like arugula, dandelion greens, mustard greens and chicory help increase the creation and flow of bile and aid in the removal of waste from your organs and blood.

Turmeric

Turmeric is a bitter spice used extensively in East Indian cooking.  It contains a chemical constituent called “curcumin” that helps cleanse your liver, purify your blood, and promote good digestion and elimination. It stimulates your gallbladder to produce bile and scavenges free radicals. The spice is aromatic and has a bitter taste. The plant, which grows five to six feet tall, is found in tropical regions throughout Southern Asia; its fingerlike stalk contains the spice’s healing agents.

Turmeric has been shown to be a potent antioxidant, anti-inflammatory and anti-cancer agent.  It has been shown to increase two very important liver detoxification enzymes, UDP glucuronyl transferase and glutathione-S-transferase.  Turmeric has also been found to inhibit free radical damage of fats and, prevent the formation of the inflammatory chemical cyclooxygenase-2 (COX-2).

When rats were fed curcumin, the active constituent of turmeric, for 14 days, glutathione-S-transferase production increased by 16%, and a marker of free radical damage called malondialdehyde decreased by 36%.

Turmeric looks similar to ginger, except that it’s bright orange and the roots are smaller.  It’s what gives curry its characteristic bright yellow color.

The Energy Recharge Green Cleanse

My Energy Recharge Green Cleanse is a food based cleanse, although you can supplement with detox herbs and formulas if desired, but it’s not required.

Whether you live in a small town in the Midwest or a bustling metropolitan area, you have access to grocery stores and can get an abundance of fresh produce. That’s all you need, along with a blender, to do my Energy Recharge Green Cleanse.

We currently have over 100 people ready to begin their cleanse on Monday. They’ve been busily preparing by simplifying their food choices and increasing their green foods.

It’s not too late to join!

The spring 2012 Energy Recharge Green Cleanse begins on Monday, April 23rd.

It includes recipes, menu plans, recordings and support calls for guidance and detailed instructions.  There’s a community forum to provide support and accountability, as well as a sharing of recipes and resources.

Click HERE for details and to decide if the Energy Recharge Green Cleanse is just what you need to sweep out the cobwebs and jumpstart your body into vibrant health.  And a side benefit is a flatter belly, a clearer mind and enough energy for all the things you love.

I look forward to getting to know you during the next Energy Recharge Green Cleanse.

Love, Health and Joy,

Dr. Ritamarie

P.S.  As a bonus when you register for the Energy Recharge Green Cleanse you’ll also get three months of ongoing support from me through our Eat Green be Lean Community.

Click HERE to get details and join in.

Super Cleanse Smoothie

Ingredients:

• 3/4 bunch of parsley with some stems
• 1 handful arugula
• 1 handful kale
• 1 handful broccoli sprouts
• 3 leaves dandelion greens
• 1/4-inch slice turmeric
• 1/2-inch slice ginger
• 1-inch slice burdock root
• 1/2 – 1 avocado, peeled and pitted
• 1 green apple, cored (optional)
• 1 teaspoon cinnamon
• 2 stalks celery
• 1 teaspoon milk thistle seed powder (optional)
• enough water to blend

Directions:

Blend and enjoy.

Hot and Cleansing Liver Juice

Ingredients:

• 1 bunch kale
• 3 leaves dandelion
• 1 cucumber
• 1 small sliver of fresh turmeric (or 1/4 teaspoon dried)
• 1 lemon, juice of
• 2 cloves garlic
• 2 green onions (scallions)
• 1 handful broccoli sprouts
• 1 pinch cayenne
• 3-inch piece of burdock root

Directions:

Run all the ingredients above through a juicer.

Benefits to the Body:

This juice is the ideal liver cleanser.  It’s stimulating and does powerful work to keep your liver functioning at its best.

“Going Steady” Blood Sugar Friendly Valentine’s Day Candy Raw Food Recipe

It’s Valentine’s Day today, and I have a lovely little surprise for you.

I’m sharing a recipe for low-glycemic chocolates for the special day!

They are yummy and contain no sweeteners, not even dates. They are sweetened with a hint of stevia and are perfect for diabetics (and for you if you have difficulty with candida overgrowth or other gut ailments, hypoglycemia, or insulin resistance).

Actually they’re good for everyone as too much sugar is not a good idea.

Try them!

“Going Steady” Blood Sugar Friendly Valentine’s Day Candies

Recipe adapted courtesy of Chef Karen Osborne from B4 Be Gone Recipe collection

Ingredients:

• 2 tablespoons almond butter, smooth
• 2 tablespoons coconut oil, melted
• 1/32 teaspoon sea salt, (a smidgen)
• 6 drops Sweet Leaf Whole Leaf Stevia Concentrate, plain or chocolate flavored
• 1 tablespoon raw carob powder or 1 tablespoons raw cacao, or 1/2 tablespoon each
• 2 drops peppermint essential oil, food grade
• 1/4 teaspoon maca powder (optional)
• 1/4 teaspoon almond extract (optional)

Directions:

1. Whisk or stir all ingredients in a bowl.
2. Spoon into heart shaped candy molds.
3. Freeze for 30 minutes.
4. Enjoy!

How To Spend Less On Groceries and Still Eat Healthfully

Guest Article by Raederle Phoenix from The Vegetarian Health Institute

Would you like to spend less on groceries, while still eating a healthy diet? If so, this blog post can save you a few hundred dollars over the course of the next year.

Some of my suggestions are only relevant for raw fooders and raw food recipes. But some apply to folks who eat cooked food too.

Recipe Substitutions

The following are recipe substitution suggestions that will work for almost any recipe. But of course, use your judgment and consider the impact the substitution will have on a recipe.

When a recipe calls for…

• Dried fruit: Use the cheapest unsweetened dried fruit, which is usually raisins. Raisins have a much stronger flavor than dates, so if the recipe calls for dates, make it half and half with dates and raisins.
  
• Frozen fruit: Substitute some of the frozen fruit with frozen bananas. To freeze bananas, peel them and break them into pieces and put them in your freezer in a bowl or on a plate.
  
• Fresh fruit: Use what is in season and can be bought at a low price at your local farmer’s market. If it is peach season but the recipe calls for mangoes, use peaches anyway.
  
• Frozen vegetables: Use the least expensive frozen vegetables. The kind of vegetables generally won’t matter much, unless it’s a particular vegetable you dislike. If you prefer organic, select the least expensive organic frozen vegetables.
  
• Nuts: Substitute part of the portion of nuts with coconut shreds. In some recipes, as much as three-quarters of the nuts can be replaced with coconut shreds without much change to flavor and consistency. Make sure you use some of the nuts that the recipe calls for, however. Different nuts may have very different effects. Almonds and Brazil nuts are both unique and offer very particular flavors. Walnuts and pecans are sometimes interchangeable. Macadamia nuts and cashews are often interchangeable.

Avoiding Certain Recipes

Many recipes are out-and-out expensive no matter how you substitute. When selecting recipes, one can scan the ingredients and get a feel for how much it’s going to cost.

When selecting recipes to try out, avoid recipes that call for…

• A large amount of a specific brand-name ingredient.
• More than a quarter cup of nuts. (Unless using coconut shreds to cut the cost.)
• More than four cups of a non-dairy milk.
• More than two cups of a non-dairy yogurt.
• Large quantities of an exotic fruit that is imported from far away.
• More than two spices you don’t already own.

Avoiding Waste

Another way one can save is by avoiding waste. Sometimes when we don’t know how to preserve something we use trial and error and learn the hard way.

How to preserve extra fruit salad:

• Option 1: Add fresh squeezed lemon juice to the fruit salad. Use one lemon for every two cups of fruit salad remaining. Put in a dish with an air-tight lid and store in the fridge.
  
• Option 2: Put in the freezer to turn into pudding, smoothies or ice cream later in your food processor or blender. May also use a masticating juicer using the “blank” to create ice cream from frozen fruit.

What to do with pulp after making juice at home:

• Option 1: Add vegetable pulp to soups, breads, or salsa (add minimal amounts to salsa). Add fruit pulp to muffins, pies, breads, soups or salsa. (Be careful not to add to much. Pulp is almost pure fiber!)
  
• Option 2: Compost. Pulp breaks down fast and makes great fertilizer for your garden or for growing wheatgrass indoors.
  
• Option 3: Add seeds, nuts, oats, coconut shreds, spices and/or oils and blend in your food processor. Spread in your dehydrator at 110 degrees to make raw crackers, or put in your oven at a low temperature with the door slightly open to gently slow-cook crackers.

How to preserve extra cooked grains or grain-like dishes such as quinoa:

 

• Option 1: Store cooked grains in an air-tight container in the fridge for up to two days.
  
• Option 2: Store cooked grains in a container in the freezer for up to a week.

To keep nuts, dried fruits and other “shelf-stable” foods fresh and away from bugs:

• Option 1: Store in ziplock bags within air-tight containers.
  
• Option 2: Store in the fridge in bags or containers.
  
• Option 3: Store in the freezer.

Leftovers & Wilting Produce

Another way to avoid waste is to “refurbish” your leftovers or wilting produce:

• With greens, such as chard, kale and spinach, you don’t want them wilted as a salad, but they are fine to throw in soup.
  
• Mushy over-ripe fruits are great in smoothies and desserts. Just cut away any spots that are really bad, and use the rest. Fruit can sometimes be bought “mushy” at a discounted price at farmer’s markets.
  
• Quinoa, rice, millet or other similar foods that have been cooked, stored, cooked again, and stored again can be turned into a new meal in a vegetable stir-fry.
  
• Over-ripe or drying-out citrus fruits may be juiced with an electronic juicer or a hand-juicer. The juice may be enjoyed plain, added to water for drinking, fruit salad for extra punch, or added to a dessert. If using an electronic juice, one may add cucumber, celery and/or carrots. (Carrots and oranges sometimes taste bad together.)
  
• Peppers and herbs that have been left out to dry, or dried in a dehydrator can be crushed and put into spice jars.

Raw Food Gluten Free Recipes for the Holidays

At this time of year, you might spend lots of time shopping for just the right gift for everyone on your list. But what about you?

Have you ever considered giving yourself a gift? Today’s post has the perfect plan for giving back to the only person who will be with you at every moment and can support you best of all. And it’s not one of those store bought gifts, either. It’s one from your heart.

A Special Gift to Give Yourself

1. Purchase of make a pretty card for yourself.
2. Address the inside of the card to yourself by name.
3. In the white space, write ” My gift to you is” followed by one self care thing you plan to include in your life on a regular basis. Pick something you have not already managed to make routine. It could be taking a daily walk, making a green drink, meditating, taking a yoga class, doing daily stretching. The sky’s the limit. Make it something you know would benefit your health and well being and just hasn’t been given the priority it deserves.
4. Sign the card from you.
5. Put the card in an envelope and address it to YOU.
6. Put the card with the gifts you plan to give away and open it at the appropriate time.
7. Surprise!!! Follow Through with Joy!

You deserve to be healthy, happy and whole.

Make a commitment to do it NOW.

Holiday Recipes for You

If you haven’t already decided on your holiday menu, consider adding these recipes. Perhaps instead of being tempted by the traditional mashed potatoes and gravy loaded with gluten, dairy and processed fats you’ll enjoy my mashed potato recipe made with cauliflower and loaded with cancer fighting and hormone balancing phytochemicals and mushroom gravy made with immune boosting mushrooms.

These recipes variations of recipes in my eBook Healthy Holiday Traditions, which is loaded with recipes for the holidays including the familiar holiday favorites like gingerbread cookies, latkes and “egg” nog, apple pie, Christmas cookies, pumpkin pie and so much more

Herbed Mashed “Potatoes”

Ingredients:

• 1 head cauliflower
• 1 cup macadamia nuts, cashews, or a combination of both
• 1/2 lemon, juice of
• 1/4 – 1/2 cup water
• 1 1/2 – 2 cups corn (fresh, or frozen and thawed) or 1 1/2 cups zucchini, peeled
• 1 scallion, finely minced
• 1/2 teaspoon salt, or amount to taste

Directions:

1. Break cauliflower into 2-inch chunks and chop in food processor with “S” blade until grainy.
2. Put corn or zucchini in blender and process until smooth. Add water if necessary, but only enough to result in a smooth, creamy blend. It should be relatively thick.
3. Add nuts and lemon juice to blender and process until smooth. Add water only if necessary. This mixture should be thick and creamy.
4. Add the blender mixture to the cauliflower in the food processor and process until well combined, but not completely smooth. It should have a bit of texture, like mashed potatoes.
5. Place in serving bowl and serve as-is (mixture should be warm from the processing) or put entire mixture into baking dish and place in dehydrator for 2 hours to warm through.
6. Serve right away. The taste is best if served shortly after preparing (it changes after refrigeration).
7. Optional: Add flax oil, salt and pepper to taste, and minced herbs just before serving. Top with mushroom gravy.

Personal Note: This is a slightly modified version of the recipe on page 24 of Healthy Holiday Traditions: Nourishing Recipes for Christmas, Hanukkah and New Year’s Celebrations by Dr. Ritamarie Loscalzo.

Mushroom Gravy

Ingredients:

• 1/4 cup warm water
• 1/4 cup Brazil nuts or almonds, soaked for 6 hours, rinsed and drained
• 1 shallot, or 1 clove garlic
• 2 teaspoons dried mushrooms, ground to a powder, or 1/2 cup fresh brown mushrooms
• 1/4 teaspoon salt
• 1 pinch of pepper
• 2 tablespoons olive oil (optional)

Directions:

1. Put all ingredients in the blender and blend until smooth.
2. Adjust salt and pepper to taste.
3. Make this just before serving so that it’s warm.

Personal Note: This recipe is from page 25 of Healthy Holiday Traditions: Nourishing Recipes for Christmas, Hanukkah and New Year’s Celebrations by Dr. Ritamarie Loscalzo.

Healthy Holiday Cookie Recipes: Gluten-Free, Dairy-Free, Sugar-Free, and Low-Glycemic

It’s unfortunate that many of the holiday foods out there contain processed and damaging ingredients like gluten and sugar.  Many holiday recipes contain foods that also contribute to hidden food allergies.

When you choose to make healthy alternatives for your favorite holiday recipes like these delicious holiday cookies and the recipes in my e-book, Healthy Holiday Traditions: Nourishing Recipes for Christmas, Hanukkah and New Year’s Celebrations, you’ll feel more energetic, lighter, enjoy a smaller waistline, and think more clearer!

Those are *my* kind of cookies!  Enjoy these gluten-free, dairy-free, sugar-free, and low-glycemic cookie recipes and give yourself a healthy treat for the holidays!

Dr. Ritamarie’s Healthy Holiday Cookies

Ingredients:

• 1 cup pecans
• 1/2 cup almonds, soaked overnight, rinsed and drained
• 1/2 teaspoon coconut oil
• 3/4 cup dates, pitted
• 2 teaspoons cinnamon
• pinch sea salt

Directions:

1. Process nuts and dates with salt and spices in food processor until they are completely chopped. Mixture should be a little coarse and should hold together. If needed, add 1 or 2 tablespoons of water.
2. Roll or press dough onto non-stick sheets and use cookie cutters to make into desired festive shapes.
3. Place in freezer until they are firm.

Dr. Ritamarie’s Low-Glycemic Healthy Holiday Cookies

Ingredients:

• 1 cup pecans
• 1/2 cup almonds, soaked overnight, rinsed and drained
• 1 cup unsweetened dried coconut
• 1 tablespoon Chia Gel
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• pinch sea salt
• 10 – 15 drops stevia concentrate, to taste (Sweet Leaf)

Directions:

1. Process pecans, almonds, coconut, and chia gel with salt and spices in food processor until they are completely chopped. Mixture should be a little coarse and should hold together. If needed, add 1 or 2 tablespoons of water.
2. Roll or press dough onto non stick sheets and use cookie cutters to make into desired shapes.
3. Place in freezer until they are firm.

Chia Gel

Ingredients:

• 1/2 cup chia seed
• 2 1/2 cups water

Directions:

1. Put chia and water into a quart sized Mason jar or a glass bowl that can be covered.
2. Shake or mix well.
3. Allow to stand at room temperature for 8 hours or overnight or for 12 or more hours in the refrigerator. Store up to a week at room temperature.

The healthy holiday cookie recipe above can be found inHealthy Holiday Traditions: Nourishing Recipes for Christmas, Hanukkah and New Year’s Celebrations containing:

• Gingerbread Men
• Latkes
• Christmas Cookies and Pudding
• Eggless Egg Nog
• Hors D’oeuvres
• Apple Pie and Ice Cream
• Candies and more!

Click HERE to order!