It’s been so much fun to prepare for the 2016 Spring Renewal and Body Rejuvenation Cleanse and watch the group come together! I’ve lived a lot of places and have formed deep bonds in the most wonderful communities. A small circle of cherished friends and patients from all over have decided NOW is the time to make a shift in a safe space with personal guidance.
In the conversations I’ve been having, one commonality is clear. There is a lot of fear around changing our relationships with food, habits and our bodies. Just the word “cleanse” is kind of scary. We associate it with dieting, fasting, starving and deprivation. We’ve gotten into the habit of thinking that eating well and feeling and looking good has to include suffering.
The suffering actually happens the moment before we make the change. The pause before the exhale. Once you start the process, you start to feel better and it feels easier.
I’ve been digging deep into creating the recipe book and also really assessing the cleanse and people’s needs. A few people are going to want to approach the cleanse exactly as written–eating primarily raw veggies and juicing and ending with a week of just juice and the herbs from the kit. But MOST of us–including me!–benefit from a moderate diet that includes lots of soup, legumes, nuts and seeds, and some fish and chicken for balance. Those of us doing it more moderately might find we want to extend the period of the cleanse because it feels so good.
If you think you want to do the cleanse but are a little nervous or think you aren’t ready, please give me a call. I am here to support you and help you figure out if now is a good time to eat well, take a little extra time to chop and cook, and lighten up! For inspiration, here are a few of the recipes you will find in the recipe book:
- Pea and Mint Soup
- Cauliflower Coconut Soup
- Roasted Beets and Sweet Potato with Garlic and Ginger
- Coconut Chia Seed Pudding
- Fresh Vietnamese Spring Rolls
- Detox Salad with Vegetarian Caesar Dressing
We aren’t going to starve! We are going to thrive!
Signup deadline Friday, March 11!
Regardless of whether you decide to jump into the cleanse now, I hope you have a delicious and delightful spring! Here is one recipe that I hope you will enjoy:
Love Your Liver Beet Soup
3 medium beets
2 carrots, finely diced
1 onion, finely diced
2 garlic cloves, crushed
1 tsp coconut oil
2 cups salt-free vegetable broth or water
Lemon juice
Coconut milk (optional)
Instructions
- Place the beets in a pot, cover with water, bring to boil and then simmer for 30 minutes until tender. Drain and set aside to cool.
- Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.
- Peel the beets (the skin usually slips off easily), cut into cubes, and puree in a blender, together with the cooked vegetables and warm vegetable broth. Add lemon juice to taste and garnish with a drizzle of coconut milk if desired.
