Friday, December 18th, 2015
The change of season is a great time for a body cleanse or detox. As the seasons change, your body changes with them. It is time to transition to eating warming, hearty foods and move away from the cooling foods of summer. A winter cleanse or detox is all about preparing your body to fight seasonal colds, keep your immune system healthy, and prepare your organs for the colder months ahead. To achieve this, the lungs and large intestine will be your main focus.
It’s a common belief that detoxing is a one-time event, lasting anywhere from 24 hours to several weeks or more. However, you can take steps to detoxify your body on a continual basis. If you can attend to toxin clean up on a daily basis, you can keep your body feeling good and instill beneficial habits.
Nature provides us with the tools we need to build up our body’s defenses this time of year. Warming fall/winter spices like cinnamon, nutmeg and cloves support both intestinal and respiratory health. They are good for both our health and the flavor of our foods during this season.
Here are three easy ways to spice up your daily routine for optimal health.
Winter Detox Smoothie
1 ripe banana, peeled and frozen
1/2 cup frozen blueberries
2 teaspoons ginger, peeled and finely grated
2 cups kale leaves, loosely packed
1 cup unsweetened almond milk
1 tablespoon chia seeds (optional)
1/8 teaspoon ground cinnamon
2 teaspoons to 1 tablespoon raw honey
Add all ingredients to a blender and blend until completely smooth. If necessary, add more almond milk to help your blender process the frozen fruit.
(Recipe courtesy of www.ohmyveggies.com)
Butternut Squash Soup with Sage
Makes 4 servings
1 tablespoon vegetable oil
2 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion chopped
1 tablespoon sugar
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
3 cups organic chicken broth
1 tablespoon butter
12 fresh sage leaves
Heat oil in a saucepan over medium heat. Add squash, apples and onion and cook until almost tender.
Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
Place cooked squash mixture in food processor using a slotted spoon.
Cover and blend until smooth, adding enough cooking liquid to make soup the desired consistency.
Heat butter in a small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet.
Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
(Recipe courtesy of Swanson Broth)