Cleansing with Food

  in Blog

Our bodies work hard to eliminate toxins and waste every day, but there are certain foods that specifically aid in this process. To help keep your body functioning maximally, in addition to drinking plenty of filtered water to help flush out toxins, remember to include naturally cleansing food in your everyday diet.

Here is a partial list of cleansing foods:

  • Cayenne aids digestion and improves circulation, both of which help the cleansing process
  • Garlic activates liver enzymes that filter toxins
  • Avocado helps the body produce glutathione, which is necessary for the liver to cleanse harmful toxins
  • Beets contain compounds that make them excellent blood purifiers and liver cleansers
  • Apples contain pectin which binds to heavy metals and helps escort them out of the body
  • Lemon cleanses the liver and helps convert toxins into a water-soluble form so they can be easily flushed from the body
  • Cabbage stimulates the activation of two crucial liver detoxifying enzymes that help flush out toxins
  • Grapefruit boosts production of liver detoxification enzymes that help flush out toxins
  • Dark leafy greens are packed with chlorophyll, which helps to eliminate toxins, especially heavy metals
  • Seaweed binds to heavy metals and radioactive waste and helps eliminate them

Cleansing Recipes

Avocado and Grapefruit Salad

Adapted from Alice Waters

2 medium ruby grapefruits
1 small shallot, minced
1 teaspoon white wine or champagne vinegar
2 ripe Hass avocados, sliced 1/4 inch thick
Sea salt
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Chopped fresh parsley

  1. Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.    
  2. Add the shallot and vinegar to the bowl; let the dressing stand for 10 minutes.    
  3. Season the avocado with salt and arrange on plates with the grapefruit sections. 
  4. Whisk the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado. Sprinkle with parsley and serve immediately.

Master Cleanse Lemonade

from “The Complete Master Cleanse”

“The Complete Master Cleanse” recommends 6-12 glasses of lemonade a day when following the cleanse. We suggest reading the whole book before undertaking a cleanse process. You can also purchase a pre-made master cleanse mix in the beverage section.

2 tablespoons maple syrup
2 tablespoons fresh organic lemon juice
pinch cayenne pepper
10 oz. filtered water

Make sure lemons are room temperature. Stir ingredients together and drink!

Apple Beet Salad

1 teaspoon grated fresh ginger
1 pound beets, peeled, grated
1 large apple, diced small
1 tablespoon cider vinegar
1/2 teaspoon sea salt
1-2 tablespoons extra-virgin olive oil
chopped parsley for garnish

Place apples, beets, and ginger in a bowl. Add cider vinegar and salt to bowl and toss to coat evenly. Add olive oil and toss again. Serve immediately garnished with parsley or let sit for 20 minutes to allow the flavors to meld.

Garlic Lemon Soup

1 large head fresh garlic
Olive oil for drizzling
2 tablespoons olive oil
1 yellow onion, chopped
1 tablespoon parsley, chopped
½ teaspoon thyme
15 garlic cloves, peeled
4 cups vegetable stock
2 tablespoons fresh lemon juice
1/2 cup coconut milk
½ teaspoon sea salt or to taste
Freshly ground black pepper, to taste
Fresh parsley for garnish

  1. Drizzle garlic head with olive oil, wrap with foil and bake at 350 for 1 hour or until soft. Let cool and squeeze clove pulp into a bowl.
  2. In a heavy-bottom saucepan, heat olive oil over medium high heat. Add onions, parsley and thyme and cook until the onions are just softened, about 3 minutes. Add fresh and roasted garlic, and cook, stirring often, another 3-4 minutes. Add vegetable stock and lemon juice, turn down the heat and let the soup simmer, covered, for 35-40 minutes, or until garlic is tender.
  3. Blend the soup using a handheld blender until smooth. Add coconut milk and return to a simmer but do not boil. Add salt and pepper to taste and garnish with parsley.