I am a huge fan of detoxing. I offer guided detox several times a year and it’s a wonderful way to cleanse with the support of a group and coach.
Your body is meant to detox on a daily basis but we keep clogging it with wheat, dairy, processed foods, and sugar. I’m raising my hand in guilt right now. Many people think of detoxing as lacking but here are my thoughts on keeping your body clean as you can.
Detoxing is not about self-deprivation.
Detoxing is a way to reduce aging, have more energy, and eliminate toxins that are directly linked to several health challenges.
When you detoxify your body, you’ll look and feel better. You’ll begin to awaken your senses and vibrate at a higher energetic frequency, increasing your desire to live life to the fullest. Detoxing gives you more energy, improves your sleep, and makes your skin radiant.
You’ll also get rid of familiar aches and pains. Even the symptoms of tiredness, headaches, and digestive disorders can be reversed after detoxification.
You’ll start to lose weight once your body starts to detox. Once you remove inflammatory foods like wheat and soy, processed foods, and foods that are high in sugar, you will find that weight loss happens naturally.
Detoxification is also a great way to hit your body’s “reset” button. Our busy lives sometimes force us to make unhealthy food choices. Seasonal detoxing is the perfect time to hit the reset button and incorporate self-care into your daily routine, identifying the right foods to help you reboot and beautify your body.
Detoxification speeds up your digestive system and makes it more efficient. You will find that you have more energy because your body is better able to absorb essential nutrients.
The benefits of detoxification are undeniable. It is the perfect solution for common health problems in men and women in a fast-paced world.
I want to give you a recipe that will help your body detox even if you’re not actively on a detox plan right now, but enjoying the summer and eating lighter meals.
1 teaspoon coconut oil
2 garlic cloves, chopped
6 cups spinach
Sea salt and black pepper to taste*
1 cup canned chickpeas, drained and rinsed
1 cup sprouts
2 tablespoons hemp seeds
Juice of 1 lemon
Melt coconut oil in large pan. Add chopped garlic. Sauté for about 2 minutes. Add the spinach. Let the spinach wilt for about 3 to 5 minutes. Season with sea salt and black pepper. Serve in a bowl with chickpeas, sprouts, hemp seeds, avocado, and lemon juice. Top with your favorite salad dressing.
* I love adding spices to any and all dishes. This dish would be great with Italian spice mix, paprika, or even a little chili powder if you want to experiment with the flavor.
I want to hear from you. Leave a comment below and share with the community if you made the above recipe and added any extra spices to the mix.