Hello, Spring!

Whether you’ve had your belly full of green beer, eggs & ham, or just crummy weather, there’s no question most of us are looking forward to a good Spring Cleaning. With the arrival of the Spring Equinox this weekend, I can’t possibly think of a timelier occasion to offer our bodies a reboot.
Spring is and has always been a time of renewal. As the sun shifts from one hemisphere to the other, not only does the Earth’s energy shift, so too does the energy of us Earthlings. Embracing this shift in energy and harnessing the Earth’s offering of renewal is one of the best therapies we can afford ourselves.
Simply looking around outdoors, it is beautiful to observe Mother Nature shedding her dreary winter cloak, digging deep into her rich, wintered soil, and unloading her bounty of nutrients bearing various shades of gorgeous green buds, shoots and sprouts. It’s not by happenstance that these are also the types of foods providing an abundance of alkalizing nutrients. Nutrients that aid our bodies own built in detox processes. This is by design.
Below are a few of my favorite spring detoxing foods in no particular order. Either eaten exclusively or sporadically, in a fancy recipe or raw, you’re sure to give your body a boot by incorporating one or several of these foods.
For a more thorough Spring Cleaning try incorporating these foods along with the removal of foods that tax our bodies detox pathways and promote sluggish digestion.
Equinox Detox Foods to Avoid
  • Refined sugars
  • Refined or hydrogenated oils
  • Refined salts
  • Refined grain flours
  • Artificial colors, dyes, sweeteners and flavors
  • Alcohol
  • Caffeine
Equinox Detox Foods to Eat in Abundance
  • Asparagus
  • Peas and Broad Beans
    • Green Pea Pods
    • Edamame
  • Leafy Greens
    • Kale
    • Collards
    • Spinach
  • Alliums
    • Onions
    • Garlic
    • Shallots
  • Herbs
    • Basil
    • Parsley
    • Dill
  • Salad Leaves:
    • Arugula
    • Radicchio
    • Endive
    • Sprouts
  • Foraged Greens:
    • Dandelion
    • Watercress
    • Nettles

Equinox Detox Vegetable Dish
2 bundles asparagus – trimmed
½ lemon – sliced
4 cloves garlic – minced
2 tablespoons extra virgin olive oil
Salt/pepper to taste
2 bay leaves
Preheat oven to 400 degrees.  Into a large bowl, add: asparagus and garlic. Drizzle olive oil to coat asparagus. Season with salt and pepper. Toss to combine.  Place asparagus into the bottom of a large brown paper bag. Add lemon slices and bay leaves. Fold paper bag over itself so it lays flat. Place paper bag onto a rimmed cookie sheet. Using your hands or a silicon brush, coat outside of brown paper bag with canola oil, making sure all areas are coated.  Bake for approximately 30 minutes. To serve: CAREFULLY {steam will billow out} cut into bag and either serve directly from bag or transfer to a serving dish. Discard bay leaves.

Equinox Detox – Green Dressing:
1/2 large avocado
4 Tbsp hemp oil (can use olive)
1 lemon, juiced (about 1/3 cup juice)
1/2 cup fresh parsley (about a handful)
1/2 cup fresh dill (about a handful
1 Tbsp real mayo (read your ingredients or make your own)
2 cloves garlic
1/4 tsp black pepper
1 Tbsp Dijon mustard
A few dashes cayenne – optional
Blend in a blender or food processor until smooth – and chill until ready for use

Equinox Detox – Green Smoothie or Juice
1 cup water
1/2 cup juice from lemon
1 cup kale or other leafy greens, stems removed
1 cup dandelion or other bitter greens
1 medium apple
1 medium pear
½ inch piece fresh ginger
¼ inch piece fresh turmeric root – optional
¼ teaspoon cayenne pepper
A teaspoon of local honey, maple syrup – optional
Place all of the ingredients into your high-speed blender and blend for around 30-45 seconds or until nice and smooth.
To make a juice, run each ingredient (minus the water) through a high-powered juicer and enjoy.
Equinox Detox – Green Soup
1 tablespoon olive oil
2 large leeks, sliced thin
5 cloves garlic, chopped
5 cups water or vegetable stock
2 cups shelled fresh or frozen peas
4 cups firmly packed baby spinach
Sea salt and pepper, to taste
Sprouts or fresh herbs for garnish
In a large soup pot over medium heat, add olive oil and leeks with a pinch of salt. Sauté 3 minutes until the leeks begin to wilt. Add the garlic and 4 cups of water or stock. Bring to a boil and reduce to a simmer. Remove from the heat. Quickly add the peas, spinach, and 1 cup of cold water. Stir well until you see the spinach beginning to wilt and the peas are vibrant and bright green.
Using an immersion blender or pour into food processor, puree the soup until it’s very smooth. Season to taste with salt and pepper. Spoon into bowls and serve topped with sprouts or fresh herbs

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Posted on

January 16, 2018