Use Food and Herbs to Help You Detoxify

Last time I wrote about the importance of drinking enough water to help your body detoxify. Today’s two cleansing tips are about how to use the right foods and herbs to assist the detoxification process.
Cleansing Secret #4 An Easy Cleanse-Right Dinner
Prepare one to two medium-sized bowls of lightly-steamed vegetables served over one cup of brown, or wild and brown rice. Choose a variety of the freshest veggies you can find, including roots, stems and greens.
Autumn: Broccoli, cabbage, potato, celery, spinach. Cauliflower, onion, carrots, chard, sugar peas.
Winter: Broccoli, cabbage, potato, kale, spinach, chard. butternut squash, onion, cauliflower, collard greens, Jerusalem artichoke.
Spring: Choose spring vegetables such as asparagus, baby carrots, spring garlic, red chard, beets, leeks, broccoli; wild greens such as mustard, sorrel or collard with a steamed artichoke.
Summer: Zucchini, new potatoes, green beans, carrots, onion. Beets and beet greens, yellow squash, bell pepper, eggplant.

Cleansing Secret #5 Herbs and Salt
To season vegetables, add a bit of sea salt, vegetable salt, or a good garlic salt without additives, cayenne for warmth, or a sprinkling of your choice of dried or fresh herbs such as thyme, sage, oregano, basil, marjoram, chives, or parsley.
• Instead of regular table salt, use unpurified sea salt or Himalayan sea salt because it contains many important trace minerals.
• Fresh herbs contain many vitamins and minerals. When used to season food, you will need less salt, which is easier on your blood pressure!

For practical information about using herbs to help you heal, see the new e-book I co-wrote at www.totalwellnessmatters.com.

Bon appétit!