EFT and IFS for Sensitive, Creative People. Empower yourself self-compassion and deep understanding.
1/2 cup (or more) plain yogurt
1 handful fresh organic blueberries
1 tablespoon chia seed
Drizzle of maple syrup
Combine ingredients. Let sit for a few minutes to allow chia seeds to soften and swell. Enjoy!
Be Well!
Marian
Cabbage is sooo good for us! It’s detoxifying, helps treat ulcers, eases constipation, reduces inflammation, improves digestion, and purifies the blood. Plus — it’s inexpensive, and delicious! Here’s one of my favorite recipes.
1 small cabbage, savoy, napa, or green
1 tablespoon light sesame oil or olive oil
Salt and pepper
Splash of dark toasted sesame oil
1-2 tablespoons Brown rice or apple cider vinegar
ENJOY!
Cabbage is the ultimate food for spring cleansing. Contact me to schedule a Spring Cleanse Diet session.
Be Healthy and Well,
Marian
This simple tea tastes and smells delicious! It’s my go-to when the house starts feeling chilly. The spices in this tea stimulate circulation, aid digestion, and can help soothe a cough or cold. Perfect for the coming season!
Ingredients
2-3 cinnamon sticks
4-5 pieces star anise
2 inches gingerroot, peeled and thinly sliced
4 cups water
Honey or Maple Syrup to taste
What’s your favorite warm-up drink?
Marian
Here are some easy-to-find, easy-to-use, foods you can use to gently detoxify your system.
Add them to juices, smoothies, soups, side-dishes, and everything else. Clear yourself out, and open up — receive the energy of Spring!
Apple Cider Vinegar – Raw apple cider vinegar assists with fat digestion and prevents blood stagnation. It is detoxifying and helps relieve liver congestion. Unpasteurized, unfiltered vinegar contains nutrients, amino acids.
Asparagus – Reduces phlegm and mucus, eases constipation, soothes membranes. Contains asparagine, a diuretic. Useful for treating kidney problems. Also helpful for gout, rheumatism and edema.
Arugula – Bitter and pungent taste makes this an effective digestive.
Beets and Beet Juice — Beets are highly detoxifying — helping to cleanse and support the liver.
Celery — Effective as both a laxative and diuretic. Relieves liver congestion. Used to treat arthritis, rheumatism and gout. Useful for blood cleansing, hangovers, high blood pressure.
Cilantro — Assists in clearing. heavy metals from the body.
Flax Seed — Anti-inflammatory, cleansing, stimulates bowel by helping to move waste. Must grind flax in order to release Omega 3’s. Pre-ground flax is available for purchase – but must be frozen or refrigerated.
Green Apple —Contains malic and tartaric acids, which inhibit fermentation in stomach. Green apples help cleanse the liver and gallbladder and help soften gallstones. Pectin promotes beneficial intestinal flora and supports normal colon function.
Lemon — Stimulates the release of enzymes – an essential part of the liver’s detoxification process
Turmeric — Turmeric helps detoxify the liver and regenerate liver cells. Turmeric has been shown to increase levels of two liver enzymes important for detoxification. In addition, turmeric helps lower cholesterol levels.
Of course, the list goes on, and on. Seaweed, cruciferous veggies, garlic, daikon, burdock, and shiitake mushrooms are also stand-out detoxifiers. Once you familiarize yourself with these foods, use them often. Enjoy them and know that you’re giving your body an enormous gift.
What’s your favorite detox food? If you have any questions or comments, please post it below.
Be Well,
Marian
Me so love my miso.
Recently, while I was at the Omega Center in Rhinebeck NY, I felt a cold coming on. Luckily, the dining hall offered alkalizing Miso Soup for breakfast. That’s all I needed to feel better.
Miso is a fermented bean paste, usually made from soybeans, but sometimes with beans such as chickpeas and adukis. It is fermented with the Koji culture – rice or soy, which is inoculated with the Aspergillus oryzae culture. The culture breaks down the legume/grain mixture, creating a paste which is rich in active microflora, nutrients, and healing power.
Miso is highly detoxifying and alkalizing, and helps reduce the effects of radiation, smoking, pollution, and other toxins. Combined with seaweed, it’s a detoxifying super-power.
(After the Atomic bomb blast in 1945, Dr. Akizuzki, director of Nagasaki’s St. Francis Hospital, fed his staff and patients miso soup with seaweed on a daily basis, forbidding consumption of sugar and sweets. As a result, he protected everyone in the hospital from radiation poisoning. The hospital was only a mile from the blast site.)
Miso is also the perfect food to boost immunity and promote easy, smooth digestion. Its active enzymes and microflora help break down food, populate the intestines with beneficial bacteria, and protect you against illness and disease.
Miso comes in different strengths. Mellow white miso is aged for a few months and has a mild, sweet flavor. Darker misos such as barley and hatcho, have been fermented for a year or more. Darker misos are stronger tasting, saltier, and more powerful.
To use miso, add to soups, stews, dressings and sauces. NEVER BOIL MISO. Boiling miso will destroy beneficial enzymes and microorganisms.
What’s your favorite way of enjoying miso? Post your comments and questions below.
Marian
Nourish Your Body-Mind, Transform Your Life.