DIY detox

So. Since I’m no longer going on detox at Anamchara I figured I’d just do it myself at home.  Because, really, it’s not as if there’s any great mystique behind the process and, now I come to think of it, I’ve written two darn books on detoxing sooo…

I pondered a juice detox but then decided against it. Not because I don’t like juicing (cos I really do – as evidenced here) but because it’s bloody cold, for pity’s sake, and I don’t know about you but I’m feeling the need for some warmth.  And it’s also because, while juice is great for a short detox (up to three days), you really need some protein going on for a longer-term detox (I plan on doing three weeks or more but, fundamentally, this is really just a healthy eating plan, so you could keep on and on...and become positively squeaky clean.)

It’s become fashionable lately to ridicule detoxing – and yes, there is a lot of garbage spoken about it.  Remember those detox foot patches?  Say no more.

And yes, the liver (and the lungs, skin, kidneys, lymphatic and digestive system etc.) can detox by themselves quite merrily.  But then again, sometimes they can do with a helping hand. If you’ve been overdoing the booze, fat, sugar and so on – your body could probably do with a break.  And that’s really all a detox or cleanse is – just giving your body the space to get on with what it’s supposed to be doing. Nothing particularly weird or arcane...

So, what will I be doing?  Well, keeping up what I started at Ti Sana really.  So, no booze, no caffeine, no sugar (other than naturally occurring in fruit and veg).  A pretty solid, sensible vegan diet – predominantly vegetables, pulses, legumes, some grains, some fruit, nuts, seeds.  Some olive oil (if I had the dosh it would argan oil too but hey)…

A few anomalies. No grapefruit, which saddens me as I adore grapefruit. But it isn’t so hot on detox as it puts the brakes on some aspects of the liver detox process.  And no rhubarb or oranges as they are quite acid-forming. 

Keep everything organic as far as you can – you don’t want to be putting pesticides into your body, do you?  And I guess it goes without saying that you should be aiming for seasonal food cooked without dollops of saturated fat (so think raw, steaming, roasting, boiling – not deep-frying).  And no, no fast food or crisps. And yes, a Bloody Mary does count as alcohol rather than fruit.

Drink plenty of water. This is the major good habit I picked up at Ti Sana cos, although I know I should drink plenty of water, I’m really crap at remembering.  But your body really does love it when you hydrate it.  Instead of tea (my addiction) I’m drinking herbal teas (hey, Pukka now do a mint and licorice one, and it’s slightly sweeter and nicer than the Yogi tea one – but no inspiring messages).  No, it isn’t quite the same but my adrenals will thank me.

So. Anyone gonna join me?  I’ll kick you off with a couple of recipes from Ti Sana (I haven’t tried them yet so, if you do, let me know)

…and I might just chart my progress on Twitter with the hashtag #DIYdetox – you could too. J 

I’ll try to add some more bits and pieces of detox ‘perceived wisdom’ on the blog.  Of course, if you’re mega keen you could follow the plans in my books, The Detox Plan or The Detox Kit (though not sure that one’s still in print).

btw, The Detox Plan (in Kindle form) is only a couple of quid or dollars...I detoxed the price! :-) 

Recipes from Ti Sana

Chickpea soup with lemon and cinnamon

400grams cooked chickpeas

100grams white cabbage, finely sliced

50grams daikon, finely sliced

1 sundried tomato

1 litre vegetable broth

2 tablespoons chopped parsley

1 teaspoon chilli

1 teaspoon lemon juice

Onion, chopped

2 cloves of garlic, chopped

2 teaspoons ground cumin

1 teaspoon ground cinnamon

Sea salt to taste

A little olive oil

Heat the oil in a saucepan and then add garlic and onion and sauté for a few minutes until soft. Add the spices, chickpeas, cabbage and daikon. Cover with the broth (or boiling water if you prefer) and bring to the boil. Boil for around ten minutes.  Add the parsley and lemon juice and serve. 

Black rice and carrots with lime

240grams black rice

33grams finely sliced carrots

2 tablespoons lime zest

60grams sunflower seeds

1 tablespoon sesame oil

Sea salt to taste

Boil the black rice for around 30 minutes.  Cook the carrots in a pan with a little salt and oil. Toss for 3-4 minutes then add the lime zest. Cook for around ten minutes.  Chop the sunflower seeds and add to the carrots.  Mix in the rice and mix together over a medium heat for a minute or two. 

Craving something sweet? 

Raw truffles

100grams cashews

100grams dates (or half dates, half apricots)

1 tablespoon dried coconut

1 tablespoon cinnamon

Sesame seeds (for decoration)

Take out the stones from the dates and then blend the lot in a high speed blender. Form the truffles into balls and roll in sesame seeds.  Put in fridge for around an hour.