Style :: Food/Drink

Spring Cleanse from Eatwell Counseling

Tuesday Apr 24, 2012
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You know you need it, and now is the time - Easter, Passover and taxes are behind us and we’ve got five weeks until Memorial Day.

Why cleanse? Do you want to bring those nasty toxins along on your summer vacation?

Imagine if you went month after month, year after year, without cleaning your house. Never taking your garbage out, never doing the dishes, never doing your laundry. Need I say more? Please don’t go yet another year without giving your body the spring cleaning it needs.

The essential benefits of cleansing.

Did you know that your body won’t burn fat until your liver is able to eliminate the toxins stored in it - no matter how much you diet and exercise?

The toxicity we accumulate from our environment, as well as the stress of our modern diet and busy lifestyle is ultimately the cause of most of the preventable health conditions and diseases we face as a culture today.

The Rest & Digest Spring Cleanse is an opportunity to slow down your life, clean up your body, re-set your metabolism, and get ready for a great summer.

It’s the perfect way to break up with bad old habits and say hello to healthy new habits that will truly nourish your life.

Did you know that your body won’t burn fat until your liver is able to eliminate the toxins stored in it - no matter how much you diet and exercise?

For more information, contact Shaya Mercer at EatWell Counseling

In the meantime, prepare this delicious beet and radish salad for lunch.


BEET AND RADISH SLAW

Naturally cleansing - supporting the detoxification pathway of the liver to the gallbladder to the colon.

Ingredients:

1 large beet, washed
4 inch piece of daikon radish or 4 red radishes, washed
Juice of one lemon
1-2 cloves raw garlic, chopped fine
1-2 tbsp organic, cold-pressed extra virgin olive oil
Pinch of celtic sea salt & fresh ground pepper to taste
1 cup washed and chopped parsley, cilantro, and/or green onion

Method:

1. Grate beet and radish in food processor.
2. Mix all ingredients together and let marinade in the refrigerator for 1 hour or more before eating. Keeps for a week.

Makes approximately 6 servings.

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