Time to detox our bodies

Time to detox our bodies

Spring is the time to purify our bodies. When this time comes, there come also the questions about what is the best diet to feel lighter and get rid of excess in our body. I think that any drastic change provokes a reaction of a similar intensity that will affect us in the long and short run in many aspects of our life.

It is a yo-yo syndrome, in other words, we eat in excess and then we “punish” ourselves with strict diets that deprive our bodies of the nutrients they need and, in this way, they generate the need to compensate with new excesses. 

It is essential to integrate foods that purify in a tasty, simple and creative way so that our body changes in a progressive way and will feel the benefits of a healthy and natural diet.

Purifying our bodies does not have anything to do with chewing celery all day long. We can use a variety of ingredients (grains, vegetable proteins, seaweed, fresh vegetables, seeds, oil and salty seasonings) in  moderation.

We have to increase the daily intake of foods that help us detox: radish, mushrooms, green leafy vegetables, ginger, “detox vegetables” such as artichokes, endives, celery, beetroot, fennel, asparagus. 

We have to reduce or avoid the consumption of baked food, all kind of fat of animal origin, raw salt, salty snacks, fried food and the excess of oil, smoked food since all these foods will produce the opposite effect to that we are aiming at. They generate a very contractive  energy and we want to eliminate and purify. 

Mushroom Consommé

Ingredients for two people:

2 onions cut in fine slices

2 cups of mushrooms cut in fine slices

2 wakame stripes (soaked in water for 2 or 3 minutes and cut into small pieces)

1 table spoon of olive oil

2 table spoons of white rice miso

Finely cut chives for decoration (optional)

Preparation:

1.       Sautée the onions in low heat  with the olive oil and a pinch of sea salt for about 10- 12 minutes.

2.       Add two cups of water, the mushrooms and  the seaweed. Cover and cook for 10 minutes in a low- medium heat.

3.       Serve in small bowl. Season with one table spoon of miso per bowl and decorate with the chives.