As new life sprouts up through the earth there is growth and transformation all around us. With new found energy, spring is undoubtedly one of the best times of the year to do a gentle cleanse!
So, here are a few of our tips to make the best of this season as well as two of our favorite Spring recipes:
1. Eat Clean and Rich
Consume a diet rich in vitamins, minerals and nutrients that support detoxification. Think plenty of brightly coloured vegetables, dried fruits, nutrient-dense greens, nourishing seeds and lean meats and wild fish. Always opt for organic produce and grass fed organic meats to avoid pesticide and herbicide exposure.
2. Sweat, sweat, sweat!
Help excrete toxins through the skin with daily exercise, hot baths or saunas.
3. Get Your Vitamin D
After a long winter, enjoy time outdoors in nature and under the Sun to boost your Vitamin D intake.
4. Enjoy the Perks of Seasonal Vegetables
Green onions, scallions and leeks are very much in season - toss them into your salads along with some dried fruit for anti-inflammatory effect and enjoy their strong medicinal and liver function boosting effects. Include broccoli, cauliflower, kale, brussel sprouts, cabbage, collard greens, radish and turnip into your daily diet. These cruciferous veggies are all rich in compounds called glucosinolates which are vital for liver detoxification.
5. Sleep Well
Get at least 7 to 8 hours of sleep every night to have adequate time for cellular renewal and repair.
6. Increase Your Fiber and Water Intake
Dried fruits, veggies, seeds and legumes help promote bowel regularity and encourage healthy gut microbiota. Fiber will help clean out your system while the water flushes it all out, leaving you lighter and healthier.
Apricot & Coconut Chia Pudding
4 tablespoons of chia seeds
¾ cup of coconut milk
3 Sunmy Fruit dried apricots
2 tablespoons of coconut yoghurt
1 tablespoon of quinoa pops
1. Add 4 tablespoons of chia seeds to a jar or bowl and fill with ¾ cup of coconut milk
2. Stir in 1 finely chopped Sunny Fruit apricot.
3. Leave to set for at least 20 minutes, stirring occasionally.
4. Top with 2 tablespoons of coconut yoghurt, 2 chopped apricots and a drizzle of quinoa pops.
Garlic, Prune & Hazelnut Broccoli Salad
1 whole broccoli floret
¼ cup hazelnuts
1 bag of roughly chopped Sunny Fruit dried prunes
2 cloves of crushed garlic
1 tablespoon of sumac
1 tablespoon of nigella seeds
Pinch of salt & pepper
2 tablespoons of olive oil
1. Pre-heat the oven to 180.
2. Chop the broccoli floret into smaller pieces and add to a lined baking dish.
3. Add the crushed garlic, sumac and salt & pepper to the olive oil and mix before drizzling over the florets.
4. Cut up 3 Sunny Fruit prunes into smaller pieces and sprinkle over the dish with hazelnuts.