Spring is here, thank goodness! This is the time I year that I love to do a gentle Cleanse to support the liver with detoxification, and add lots of leafy green vegetables to my plate. In the winter, we want more hearty and warming foods like root vegetables and soups. Spring is a good time to lighten up our diets, incorporate more raw foods and eat tons of greens and salads.
I have picked out a few recipes you may enjoy on your Cleanse - with notes about some small tweaks to make them Cleanse-friendly.
Though America still eats more meat than any virtually other country in the world, consumption at home has been on a downward slide for the past several years. Concerns about factory farming methods and its environmental impact; animal welfare; potential health risks as well as the Meatless Monday movement, all have helped fuel the slide. And while some have cut out meat altogether, many people have simply swapped cows for chicken, thinking it a healthier or earth-friendlier option. Not surprisingly, the switchover to chicken has increased demand and the poultry industry has answered the call, in a way that’s anything but healthy for man or bird. In short, chicken’s got problems – and if you’re a poultry-eater, so do you. Let’s break it down:
I am always exploring ways to make it easy to prepare meals, and one of the simplest tricks is make a batch of different spice rubs that can used on fish, meat or chicken. Rubs can be made ahead of time and stored in the fridge for up to 6 months (remember to date the container) so don't be afraid to double or triple the recipe.
’ve always loved a good veggie stir-fry. For years, my favorite dish was a light but hearty vegetable stir-fry from a neighborhood restaurant. When I moved uptown, I decided to embark on a mission to make it on my own. While a stir-fry is relatively easy, the challenge was recreating the seasonings to achieve a similar flavor. I can't say my recipe tastes exactly the same, but it sure does hit the spot when a craving hits. Luckily my husband and son enjoy it almost as much as I do!
2 tablespoons coconut oil
1 tablespoon sea salt
1 tablespoon ginger, minced
2 garlic cloves, minced
1 tablespoon tamari
1 cup cauliflower, cut into small florets
1 small yellow onion, chopped
1 cup carrots, cut into ¼” thick pieces
8 ozs boneless, organic chicken, sliced into small pieces (optional)
1 cup kale, chopped in medium size pieces
2 cups of brown rice
I’m a minimalist when it comes to stir-frys. It ruins the taste of the vegetables when they’re drenched in a sauce. Start with coconut oil, it’s got great flavor and holds up much better than olive oil when cooking at high temperatures. Once the oil is heated, sprinkle in the ginger and garlic until it becomes brown. Toss in the vegetables and cook until they’re tender. Add in the tamari and extra seasoning to taste. Once it’s done, plate with brown rice and it’s ready to serve.