Cleansing Recipes

In my last post, I talked about using this time of year to reevaluate and renew our commitments to food. How do we choose to eat? And why do we make the choices that we do? If you haven’t ever been through this process of reflection before, it can be a fun and enlightening exercise.

 

But what if you’re just looking for a good January cleanse? A little post-holiday detoxing? You don’t have to go wild tracking down obscure ingredients from every corner of the earth. Your local, seasonal CSA offers plenty of nourishing, cleansing ingredients to work with. Try one of these three recipes for a quick boost!

 

Cleansing Kale and Apple Smoothie

⅓ cup water

⅓ cup raw milk

⅔ cup ice

1 ½ cups of chopped kale

1 stalk of chopped celery

1 tsp maple syrup

1 tbsp raw squash seeds (from any winter squash, or substitute sunflower or pumpkin seeds)

 

Blend until smooth and enjoy!

 

Detoxifying Curried Cabbage Stew

1 small head of cabbage, shredded

5 small carrots

3 cups of bone broth

2 medium potatoes, peeled and diced

2 T lard, bacon fat, or butter

1 onion, chopped

3 cloves garlic, minced

1 T grated ginger

2 T curry powder

Salt and pepper, to taste

 

In a soup pot, melt the lard over medium heat. Add the onions and saute for 7-8 minutes until softened. Add the garlic, ginger, and curry powder, and saute for another minute. Add the bone broth, cabbage, and carrots, and bring to a boil. Reduce heat and simmer for an hour until all veggies are softened. Season to taste with salt and pepper, and serve.

 

Cleansing Carrot Soup

1 T coconut oil

1 onion, diced

2 lbs of organic carrots, washed and chopped

3 cloves of garlic, minced

3 T minced ginger

½ t coriander

½ t nutmeg

7 cups bone broth

Sea salt, to taste


In a soup pot, heat the coconut oil over medium and saute the onions until soft, about 8 minutes. Add the carrots, garlic, and ginger, and cook for 15 minutes longer, stirring occasionally. Add the bone broth and bring to a simmer. Cook for 25 minutes until the carrots are fully softened. Add the nutmeg and coriander, and then puree the soup using an immersion blender, food processor, or high speed blender. Taste for salt and adjust seasonings as needed before giving one final whir with the blender. Serve warm.