Fall is a great time to make a healthy transition through a cleanse, resetting your body and mind while preparing for a winter of wellness. While most of us indulged in the delectable offerings of the summer, these foods likely created congestion or metabolic waste leaving you feeling sluggish, heavy, and tired. In this day and age we are exposed to a number of environmental pollutants in the air, our water, and in our food, inhibiting our bodies from properly performing their detoxification processes. Whether you call it cleansing or detoxing, eliminating metabolic waste from the body is an ancient practice. All of the major religions include some form of fasting as a vehicle for well-being and spiritual awakening.
Detoxing through the diet is a great way to give your body a break and support its natural self-cleaning system. Just as with diet and nutrition, there are various opinions as to detox. While we at Thrive Cleanse believe a juice cleanse is beneficial seasonally, you can also cleanse more gradually with some of Fall’s harvest bounties. Below are some delicious seasonal recipes that will aid your body in naturally getting rid of toxins. While you don’t have to follow the recipes exactly, just make sure to keep these guidelines in mind:
Foods to include:
- Whole, unprocessed foods
- Vegetables
- Fruit
- Seeds
- Fresh pressed juices
- All fruit smoothies
Foods to eliminate:
- Processed foods (anything that comes in a package)
- Wheat
- Dairy
- Meat (including poultry and fish)
- Alcohol
- Caffeine (including tea and chocolate)
FALL DETOX BREAKFAST: Cinnamon Apple Oats
Ingredients:
1cup steel cut oats
2 cups hot water
1 apple, cored and chopped
1 1/4 tsp. cinnamon
Pinch of sea salt
1/4 cup pure maple syrup, if desired
Directions:
1. Bring water to a boil, and then add in oats, cooking according to directions.
2. About 1 minute before the oat meal is done, add in chopped apple and cover.
3. Transfer to a bowl and sprinkle in cinnamon and sea salt. For a sweeter dish, add in maple syrup.
FALL DETOX LUNCH: Detox Salad
Ingredients:
1 head of broccoli, stems removed
1/2 to 1/4 head cauliflower, stems removed
1 carrot
1 -2 tbs. currants
7 sprigs of fresh parsley, chopped finely
1 tbs sunflower seeds
Pinch of turmeric
Pinch of cumin
Pinch of sea salt and pepper, to taste
2 -3 tbs fresh lemon juice
Directions:
1. In a food processor (or chop by hand) process the broccoli until fine. Remove to a large bowl, and repeat with the cauliflower, and then carrots.
2. Stir in the currants, parsley, and sunflower seeds. Season with rest of ingredients, to taste.
FALL DETOX DINNER: Roasted Root Veggie Salad
Ingredients:
1/2 pound root vegetables (any variation of sweet potatoes, carrots, turnips, parsnips), diced
4 tbs. extra virgin olive oil
2 medium shallots
1/2 tsp chopped fresh rosemary (optional)
3 cups frisee (or other bitter salad green)
1/2 tbs apple cider vinegar
1 tbs. dijon or stone ground mustard
Dash of sea salt and pepper to taste
Directions:
1. Preheat oven to 475 degrees
2. Line baking sheet with piece of parchment paper
3. In medium bowl, toss diced vegetables and shallots with 1 tbs. of olive oil and 1/2 tsp sea salt to coat.
4. Spread the veggies out in one layer on a baking sheet.
5. Roast in oven until all veggies are tender and some are starting to brown at the edges. (about 22-25 minutes)
6. Drizzle another tablespoon of olive oil and add fresh rosemary to the vegetables and toss to coat.
7. Meanwhile, combine remaining 2 tbs. of olive oil, vinegar, and mustard in a small bowl and whisk with a fork until well-combined.
8. Place frisee in a mixing bowl, pour dressing over greens and toss to coat.
9. Serve salad, top with roasted vegetables.
If you would like more seasonal detox recipes, please contact us at [email protected]
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