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Spring Detoxifying Recipes
with Shoshanna Levy!

Spring Into Cleansing!

The holidays are a distant memory, temperatures are starting to rise, and spring is just around the corner. Now is the perfect time to cleanse the body of the heavy, rich foods of winter and move into a lighter time of year. Changing the diet with the seasons is an excellent way to accomplish this shift and hit a reset button on your health.

Winter veggies are very high in carbohydrates, which is beneficial since we need extra insulation to deal with the colder and sometimes harsher conditions of that time of year. As spring comes to town so do bitter greens, beets, and artichokes, which are all liver-cleansing foods. The taste of bitter stimulates bile flow (from the gallbladder), which improves digestion and nutrient absorption.

Spring cleansing not only detoxifies the body, it also helps us kick addictions to sugar, caffeine, alcohol, processed foods, and any other foods that may be hindering our path to optimal wellness. Choose local and organic veggies, gluten-free whole grains, quality sources of protein such as nuts, seeds, beans, pasture-raised meat and poultry, and easy to digest fats such as coconut oil, ghee, and avocado.

Drink herbal liver and blood purifying teas such as dandelion, burdock, red clover, licorice and parsley. Milk thistle (tincture or capsule) is an herb that protects the cells of the liver and is an important part of any supportive liver protocol.

These are some general suggestions to help the body adjust to the upcoming change of season. For more detoxification information or a customized spring cleanse, contact me through, or sign up for my next workshop, March 28. In the meantime, enjoy this tasty and nourishing seasonal recipe.

Spring Veggie Medley:
1 bunch asparagus, cut lengthwise
2 spring garlic, cut lengthwise
2 large spring onion, cut lengthwise
2 cups purple sprouting broccoli
1 beet, scrubbed and shredded
½ – 1 bunch fresh chopped parsley
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
Fresh ground black pepper, to taste
Wheat-free tamari, to taste
2 tbsp fresh lemon or lime juice

Directions: Heat coconut oil or butter until melted and add black pepper and dried herbs. Cook over low/medium heat for one minute, to infuse flavor into the oil, then add veggies, lemon or lime juice, and tamari. Cook on low-medium heat until veggies are tender, but not mushy. Last, stir in fresh parsley. Serve with chicken, fish, meat, beans, eggs, or a veggie burger. Delicious over quinoa or brown rice.

Happy Spring!
Shoshanna Levy, CNC
(415) 684-4877
Follow me on twitter @ nutritionevolve


The Mindful Body

2876 California Street
San Francisco, California 94115

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