There are times to build the body and there are times to cleanse it.
When it comes time for “cleansing”, veggies and fruits are my favorite foods.
They have all the right ingredients to promote the body’s natural detoxification processes.
For example, below is one of my favorite salads to gently cleanse the liver and support proper functioning of the digestive system.
These are the ingredients and how they work:
Beets – a traditional blood building food that contains betaine. This amino acid is a methyl donor that improves liver function and detoxification.
Apples – specifically green (Granny Smith) or unripe apples, contain high concentrations of malic acid. It gives the apple its notoriously sour flavor. Malic acid can dissolve both kidney and gall stones.
Lemons – contain d-limonene. “Being a solvent of cholesterol, d-limonene has been used clinically to dissolve cholesterol-containing gallstones. Because of its gastric acid neutralizing effect and its support of normal peristalsis, it has also been used for relief of heartburn and gastroesophageal reflux.
Fennel – this highly aromatic vegetable has been used for centuries to ease digestive distress. Fennel binds lipid (fat) substances in the intestines so that the body absorbs fewer triglycerides. It improves cellular metabolism, is a natural diuretic, and detoxifier.
If you have a food processor with a shredding disc this salad is really easy to prepare and totally delish.
If you do NOT have a food processor, you have a great opportunity to give your arm a wonderful workout by using an old-fashioned box grater.
For more insight on “liver cleansing” and how long to do it, read here: Do you know how to cleanse your liver?
- 1 whole beet, peeled
- 1 green apple, cored
- ½ fennel bulb
- Juice of 1 lemon plus ¼ tsp. lemon zest
- Equal amount of olive oil as lemon juice
- Two pinches sea salt
- Cut the beet, apple and fennel into sizes that fit into the feed tube on food processor.
- Use the "shredding disc" or "grating disc" in a food processor
- Shred the beet, apple and fennel
- Place into a mixing bowl
- With a zester, peel ¼ tsp of zest before you squeeze the lemon for juice
- Juice the lemon and add an equal amount of olive oil to the lemon juice
- Add a couple of pinches of sea salt and whisk the olive oil and lemon
- Toss the dressing into the salad
 A Curious History of Vegetables by Wolf D. Storl, North Atlantic Books 2016, pgs 128-135
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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