Early Spring Juice
As soon as my mindset starts to turn towards spring, I start to think “detoxification.” In both Chinese Medicine and Ayuveda (which are perhaps the most ancient healing systems) Spring is the season for focusing on the liver which means it’s the season for detoxification.
On that note, and inspired by a class on super foods that I taught yesterday, I made my first “spring” juice of the year. Why is it a spring juice? I consider it a spring juice because in essence juicing is best suited for the spring and summer, and also because the ingredients I used are very cooling, so it wouldn’t be something that you’d drink at the height of winter.
My body was craving it and as I drank it, I could tell that indeed my body welcomed it. Everything around us will soon be loudly announcing spring, and it will be a good time to think about what you’re going to do to nourish your liver, clean your colon, move the lymph and in general clear the cobwebs inside your body. If you’ve never done a cleanse, you’ll be surprised at how your energy, moods and mental clarity shift in a matter of days.
If you’d like to learn how to do a gentle, food-based cleanse. You can sign up for the Spring Detox 101 class. It’s happening on March 11 at noon EST but if it has already passed by the time you read this, you can still sign up through the link and you’ll receive the recording and class handouts.
Cheers to spring’s soon arrival!
- 1 organic cucumber
- 1 organic braeburn apple
- 1/2 organic lemon
- 1/4 bunch organic parsley
Run all of the ingredients through a juicer and enjoy. This juice tastes like a really refreshing lemonade. The cucumber and parsley are great kidney tonics, and the lemon and apple are wonderful for the liver. The lemon juice triggers the production of glutathione, a critical antioxidant required for detoxification; and the malic acid in apples helps to soften small crystallized bile in the bile ducts of the liver so it can flow out easily.