I created some brand new recipes for my recent 5 day livable liver cleanse that made detoxing feel less like starving and more like a nourishing health practice. Sure, giving up sugar, alcohol, animal products and my beloved organic decaf coffee wasn’t a party, but giving my internal organs a break, allowing them to regenerate and remove the waste of previous excesses was an opportunity to do good for my long term health. While I was at it, cleansing also “reset” my palette, so I no longer crave the junk, which has had the added bonus of helping drop a few stubborn pounds gained over the winter when I’m less active.
Here’s a recipe idea to help add some raw food to your spring table.
Amy’s 7 Veggie Chopped Salad
1 Tablespoon Extra Virgin Olive Oil and 2 Tablespoons Bragg’s Raw Apple Cider Vinegar
Cut into bite size pieces the following:
3 cups Spring Mix
½ Red or Yellow Bell Pepper
½ Red or Yellow Beet
1 Tablespoon minced purple onion or scallion
½ cup chopped cabbage
1 Tablespoon minced fresh parsley, oregano, thyme or chives
Drizzled oil and vinegar over chopped greens and seasonal vegetables, and add salt and pepper to taste.
And, if you’d like to join me for my Spring 2012 5-Day “Livable” Cleanse, click here for details.
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