detox brunch n’ burn
If you’ve been as merry as we have, you might be feeling in need of a fresh start. The last glass of eggnog has been drank and our bellies are full of mulled wine, turkey, stuffing and pies—it’s the perfect time of year to cleanse our systems and get a head start on those healthy resolutions.
Swap out that glass of malbec for a nutritious juice and those holiday treats for a salad chock-a-block with natural goodness. These detoxifying recipes paired with a calming Yin yoga practice are just what the doctor ordered.
This juice is jam-packed with beets, carrots, apples, ginger and turmeric, all great sources of natural fiber. Naturopathic doctor Emily Lipinski says, “Beets also contain iron and B vitamins which help the liver carry out detoxification.”
Ginger has historically been used as a digestive aid and is excellent when detoxing because “it helps to stimulate digestion, circulation and sweating,” says Dr. Lipinski.
Turmeric is another powerful anti-oxidant—studies have shown that it may also help to increase detoxification systems in the liver.
Think of your food as fuel—the right food choices are key to a healthy body, brain and lifestyle. This detox salad recipe is full of vibrant colours, textures and flavours and is a clean way to feed your hunger as well as purify your system after a great sweat session.
The kale, cabbage and broccoli in the salad are part of the brassica family of vegetables, which contain I3C. Dr. Lipinski says, “This compound is excellent for helping to remove xenoestrogens which are harmful chemicals that act like estrogens but are chemicals which our bodies can’t properly process.”
Beyond its ability to naturally freshen breath, parsley is a great choice in any detox. Dr. Lipinski says it’s “beneficial to the kidneys and urinary tract system, and can act as a natural diuretic
Indulging on some healthier fare in the new year will make room on your resolution list for more exciting adventures on your mat, in the gym or outside.
DETOX JUICE: GINGER, BEET, CARROT APPLE, TUMERIC
vegan and gluten-free
Prep time: 10 minutes
Serves: 2
Calories: 93 | Carbs: 22g | Protein: 2g | Fat: 0.5g
Ingredients:
• 2 large apples, halved
• 5 large carrots, scrubbed
• 3 large beets, scrubbed and quartered
• 1-inch hunk of ginger
• 1/2 inch piece/10g turmeric root
Method:
1. Feed the vegetables and fruit through a juicer working in this order: apples, carrots, beets, ginger and turmeric root.
2. Fill two glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.
Note: If you can’t find fresh turmeric, stir in 1/2 tsp of organic turmeric powder instead.
DETOX SALAD
vegan and gluten-free
Prep time: 15 minutes
Serves: 4
Calories: 301 | Carbs: 28g | Protein: 8g | Fat: 20g (for four servings)
Raw Ingredients:
• 1 cup millet
• 2 1/2 cups water
• 3 kale leaves, stems removed and finely sliced
• 1 handful spinach
• 1 small carrot, julienned or grated
• 1 green onion, julienned
• 1 small wedge of red/purple cabbage, shredded (about 2 handfuls)
• 1 handful sprouts, broccoli, alfalfa, mung beans etc.
• A handful of parsley, roughly chopped
• 1/2 cup hemp seeds
• 1 avocado
• 1 handful of dry toasted sunflower and pumpkin seeds
Vinaigrette Ingredients:
• 7 tbsp good cold pressed olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• Juice of 1/4 orange
• Juice of 1/4 lemon
• Freshly ground black pepper, to taste
• 1 tsp mustard
Method:
1. In a saucepan over high heat, bring water to a boil. Reduce heat, and then add the millet and simmer until the millet has softened in texture, about 15 to 20 minutes. Pour the millet through a strainer and set it to the side to let it cool down.
2. In a large bowl combine the kale, spinach, carrots, green onion, red/purple cabbage, sprouts, parsley, hemp seeds, avocado and toasted sunflower and pumpkin seeds
3. In a jar, combine all the ingredients for the dressing and shake until well combined.
* Tip: Keep the salad and dressing separate unless being served at a party, that way it doesn’t get soggy in the fridge and leftovers can be served throughout the week.
Since we’re already clearing out our systems food-wise, we’re throwing in a powerful series of Yin yoga postures from our ambassador and yoga instructor Angela R. Williams to help lure you out of that food coma, re-energize your body and help get the blood flowing.
Butterfly pose open the hips and stretches the groins, inner thighs and ankles. Angela says, “When the soles of the feet are brought together and the opening up your hips occurs this pose begin to stimulate your abdominal organs and improves mobility in digestive organs.”
Caterpillar pose helps stretch the upper body and lengthens and realigns the spine. “The pose compresses the stomach organs, which helps strengthen the organs of digestion and stimulates the kidneys, says Angela. “The forward fold also helps release bloating.”
Shoelace pose is a deep hip-opener which helps decompress the lower spine. “This pose will focus and bring stimulation to the meridians affecting the gall bladder, liver, spleen, kidneys, digestive tract and stomach,” says Angela.
Sphinx pose has a slight backbend that helps to open the chest, lungs, and low back. “Utilizing strong deep breaths we will engage stimulate and detoxify the kidney lines, urinary bladder meridians, the adrenal glands, small intestine and stomach,” says Angela
Twisted Roots pose a great way fire up the core and releases tension from the lower back and hips. Angela says, “The twisting of the spine stimulates the large intestines, small intestines, stomach, gall bladder, liver, spleen, pancreas, lungs and heart.”
Rachel is part of our digital engagement team and is passionate about yoga, health and food. She believes in the power of healthy, homemade food and its ability to bring health and happiness into a home. Follow along on her food blog The Spoonful of Honey and Instagram.
