Detoxing with Spring Seasonal Foods
Spring is such a revitalizing season. You will notice trees awakening from winter slumber with buds bursting and leaves forming. Winter was a time to nurture, slow down and tantalize our senses with rich warming foods, sitting by the fire with our winter woollies and hot water bottles.
As spring is an awakening we must also awaken our bodies from the winter slumber and cleanse the winter stagnation. The best way to do this is to support the body’s own natural ability to detox. According to tradition the liver is the primary organ of detoxification, so we should try and support the liver with fresh wholesome foods that we typically find in season during the spring:
Artichokes, broccoli, brussel sprouts, cauliflower, carrots, celery, fennel, green beans, leek, onions, garlic, rocket, pumpkin, silver beet, spinach and sweet potato.
Herbs with a focus on liver include dandelion root (Taraxacum officinalis) which stimulates bile flow. Bile production is a way the liver rids itself of metabolic byproducts. St Mary’s Thistle (Silybum marianum) is a hepatoprotective herb and known to protect the liver by making it work more efficiently. For more info on how to take these herbs consult your local naturopath or herbalist.
The body also has other organs of elimination including: bowel, kidneys, skin and lungs. So eating more fibre and drinking more water while making a commitment to exercise 20min each day will help support the liver to clear winter stagnation.
Should you like to learn more about detoxing or cooking with food in season please contact Sanctuary Dietitian Maddison or Naturopath Steven on 02 9506 0400 or ask them questions on our facebook page