Post-Christmas Detox

Tips for an Effective Depuration.

The Christmas dates are over, with their excesses, but also with the feeling of being with people we love, family and friends.

But we also feel good to return to the routine, the healthy food we cook and eat quietly at home. We need some tips for an effective depuration.

If we want to detox effectively, it’s necessary to make some adjustments and introduce some medicinal food that can help with the body cleansing process. In this season, as the temperatures may drop, and so our immune system can stop working normally. Here you are the keys for an effective depuration.

Helpful Detox Food for a Depuration Process

Fermented Veggies

The process of fermenting vegetables with salt, such as sauerkraut, has many benefits for our health:

Regulation and improvement of our immune system.
Greater diversity (as a consequence) of our bacterial flora.
Better energy and adaptation to the environment.

Fermented veggies are probiotics that stick up to the intestinal mucose, favouring the assimilation of the food we eat. Our body is an ecosystem that works effectively if it’s populated with various species of microorganisms.

It´s good to eat one to two tablespoons of fermented every day as a garnish for cereal or vegetable protein.

Bee Polen

It‘s rich in vitamins A, C, E and B complex. It ‘s an exceptional energy supplier and revitalizing tonic, combats fatigue and lowers blood pressure.

It’s a great regulator of intestinal functions.
Great revitalizer of the organism.
Regulates blood glucose level.
It‘s an effective liver regulator

When we wake up in the morning can take a tablespoon of bee pollen diluted in a glass of warm water.

Seaweed

The most detox seaweed is chlorella and spirulina.

Chlorella

It has a high chlorophyll content, more than any other seaweed. It has chlorine, a natural antibiotic against pathogenic bacteria in the intestine.

Spirulina

It’s more yin than chlorella, and it cools the body quite a lot, so for people with slow, difficult digestions, chlorella is better than spirulina. If instead, they have a long-term yang condition (heat, red face, high tension) it is rich in iron and chlorophyll (chlorella has less)

Take a teaspoon a day in soups, broths and creams, it’s very beneficial during a detox process

Kudzu and Umeboshi

The kudzu is the root of a plant (pueraria lobata) is processed with a handmade process. It’s a natural starch that has anti-inflammatory and alkalizing properties.

Kuzu is a natural thickener, but it should not be boiled, as its anti-inflammatory qualities could disappear. In macrobiotics it’s used to treat cold and flu, and also, in general, to protect the intestine. It’s taken together with some umeboshi plum diluted in the same kudzu, so that the effect of the two Benefit both intestine and liver.

It’s good to take one glass of kudzu-umeboshi preparation between the meals for a good anti-inflammatory effect during a detox process.

Ginger

In Chinese medicine, it’s used to warm the body and allow energy flow.

Activates circulation and stimulates the heart
Activates fatigued organs
It’s the transporter of other remedies, to allow its assimilation since it activates the energy
Should not be used in case of rapid pulse, red face, congestion etc.
Stimulates digestive secretions.
Helps fat digestion and liver eliminations.
Softens mucous secretions facilitating their expulsión.

For more medicinal use, it’s taken as an infusion and in broths.

Recipe

Dashi Detox Broth with Barley

The cleansing broths fulfil several functions: they purify, warm and remineralize the body. For that, making a good broth has to have the ingredients that ensure that it will produce those effects. Seaweed, vegetables and medicinal condiments can help. This broth, in addition to rich and warm, is very medicinal. Barley helps clean the lymphatic system.

Servings: 4 Difficulty: Very Easy Time: 45 Min.

Ingredients

10 SHITAKE MUSHROOMS
1 STRIP OF 5 CM KOMBU SEAWEED
1 TSP CHLORELLA SEAWEED
1 CABBAGE
THE GREEN PART OF A LEEK
1 CARROT
1 RED ONION
1 GARLIC
1 LITRE AND A HALF OF WATER
1 CUP OF BARLEY
2 TBSP OF HATCHO MISO
1 TBSP TAMARI
1 TBSP GINGER JUICE

Instructions

Soak the barley overnight.
Wash the vegetables and cut them into large pieces.
Put the barley in a large sieve and wash it under the tap with water, and rinse well.
Put the vegetables and barley with water and the kombu seaweed.
Cook it all over low heat with a lid for 45 minutes.
Add the condiments to the broth: the tamari and the hatcho miso. Strain and drink two cups a day between the meals.

KITCHEN TIPS: In order not to throw away the vegetables that have been cooked, I cut them into small pieces and add it to the rice, or add some mustard and olive oil and blend everything, I get a delicious sauce!