Prevention: Gentle Detoxification

By Ruby Lathon, PhD

Millions of people kick off the new year with resolutions and vows to live a healthier life. Detoxification is often a part of this quintessential resetting process. Many choose stringent detoxification or cleansing regimens, or fasting programs to help them reset. While stringent detoxification programs are often effective, there are many ways to help the body detoxify. One gentle method is through the incorporation of detoxifying foods.

Detoxifying foods are those that help our bodies release toxins and chemicals. These foods are usually high in fiber and loaded with antioxidants. Gentle detoxification focuses on colorful plant foods that help cleanse the blood and support the liver (the body’s major detoxification organ). Because you are nourishing your body while cleansing, a gentle detoxification can last as long as needed, but generally last 3 to 10 days.

Elimination of certain foods during a detoxification period is as important as the inclusion of cleansing foods. Eliminate foods with added sugar, animal hormones (meat and dairy), preservatives or artificial ingredients.

The delicious recipes below contain several of the top detoxifying foods including beets, citrus, peppermint and asparagus.

Beets: known to help cleanse the blood, support the liver and increase energy

Lime (and other citrus fruits):  High in vitamin c, supports liver detoxification

Peppermint: contains anti-microbial properties and aids respiratory cleansing

Asparagus: high in glutathione which aids the detoxification process

Dr. Ruby’s Shredded Beet Jicama Salad with Lime Dressing

Ingredients:

3 medium beets, peeled, shredded (medium to fine shreds, smaller is better)

1 medium jicama, peeled and cut into 1/2 inch slices (julienne)

1 teaspoons raw coconut nectar or raw agave nectar

1 teaspoon organic brown rice vinegar

1/2 teaspoon cayenne pepper

Juice of 2 large limes

1/4 cup mint leaves (cut in 1/4 inch ribbons)

1/4 cup raw sunflower seeds

Preparation:

Peel beets and then shred with a grater or food processor; Peel and slice jicama.

To prepare the dressing: Mix lime juice, rice vinegar, agave nectar, mint leaves and cayenne in a bowl, whisk well.

Pour over beets and jicama; mix until well coated.

Top with sunflower seeds. Enjoy!

Dr. Ruby’s Creamy Asparagus Soup

Ingredients:

8 stalks of asparagus (about ½ a bunch)

1 cup raw cashews

1 tablespoon of lemon juice

1 tablespoon coconut amino

1 tablespoon coconut oil

2 cloves garlic

Dash of cracked pepper

½ teaspoon of sea salt

½ to 1 cup water or organic vegetable broth

Directions:

Cut off the bottom inch off the asparagus.

Roast asparagus with coconut oil for 10 minutes at 450 F. Remove from heat.

Place all ingredients into the blender and blend until smooth or use a hand immersion blender to blend all ingredients.

Slowly add additional water for a thinner consistency, if desired.

Reference:

Balch, Phyllis A. CNC (2010) Prescription for Nutritional Healing, Fifth Edition: A Practical A-to-Z Reference to Drug-Free Remedies Using Vitamins, Minerals, Herbs & Food … A-To-Z Reference to Drug-Free Remedies). Penguin Group (USA) Inc.