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Considering a Spring Cleanse

Considering a Spring Cleanse

As a former editor for Herbs for Health magazine (now rolled into the Herb Companion magazine) I’ve read a lot about spring cleanses or “detox” diets. There are mixed professional opinions about cleansing. Some say they are a healthy way to give our bodies a break from the daily deluge of toxins we face, while others say our bodies are naturally efficient detoxing machines and limiting our diets to a “detox menu” is unnecessary. If professionals can’t decide, I surely don’t know the answer. But I do know that it is smart to limit the amount of toxins that we put in our bodies every day, and we can do that by eating fewer processed foods, sugars and refined white flour. To that end, we included a healthy, gentle detox menu in the March/April issue (on newsstands now) that includes sensible light eating. Whether it helps our bodies “detox” or simply gives us a jumpstart on a new healthier menu for spring, this eating plan is safe and healthy to try for a week. You can read much more about this diet, as well as a professional herbalist’s take on cleansing in our article. Get a liver cleansing tea recipe here, which you can drink while eating this diet or alone to help rev up liver function.

One Week Detox Diet
Upon rising:
Drink two glasses filtered water—one glass with half a lemon squeezed in.

Breakfast: Eat one piece organic fresh fruit such as apple, pear, banana, grapes (about a cup) or citrus fruit.

15 to 30 minutes later: Eat one bowl cooked organic whole grains, specifically millet, brown rice, amaranth, quinoa or buckwheat. Flavor grains with 2 tablespoons organic fruit juice for a sweet taste, or add a teaspoon of “Better Butter” with a little salt or tamari.

11 a.m.: Drink one to two cups veggie water, saved from steamed vegetables. Add sea salt or kelp and drink slowly.

Lunch (noon to 1 p.m.): Eat one to two medium bowls steamed organic vegetables such as potatoes, yams, green beans, broccoli, cauliflower, carrots, beets, asparagus, chard, kale and cabbage. Use a variety and include roots, stems and greens.

3 p.m.: Same as 11 a.m. Same as lunch

Dinner (5 to 6 p.m.):

Evening: Herbal teas only

This eating plan is by Dr. Elson Haas.

Read more: Food, Eating for Health, General Health, Natural Remedies, Vegetarian

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Jessica Kellner

Jessica Kellner is the editor of Natural Home & Garden magazine, a national sustainable home and lifestyle magazine. She is dedicated to helping readers create more sustainable, delightful homes that are in tune with the natural world. She is also the author of Housing Reclaimed: Sustainable Homes for Next to Nothing, published by New Society Publishers in autumn of 2011. Email her at jkellner@naturalhomeandgarden.com.

26 comments

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1:55AM PDT on Apr 4, 2013

Thank you :)

1:59AM PDT on Mar 29, 2013

thanks for sharing this info

8:30AM PDT on Mar 16, 2013

Thank you Jessica, for Sharing this!

2:48AM PDT on Mar 16, 2013

Thanks for the info.

12:56AM PDT on Mar 16, 2013

thanks

8:17PM PDT on Mar 15, 2013

Sounds great, thanks :)

6:24AM PDT on Mar 15, 2013

Watch out what we eat

5:59PM PST on Feb 23, 2013

It is good to eat only fruit and vegetables for at least 3-4 days as that is the amount of time it takes the veggies and fruit to "move things along ".

8:38PM PDT on Mar 31, 2012

interesting

12:08AM PDT on Mar 31, 2012

Thanks for the article.

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