Spring is here and with it the promise of warm weather. Many people decide to do a detox around this time of year as we shed the cold of Winter, the heavy foods we ate and the cozy activities we took part in.
Just as this month’s newsletter intro was talking about allowing yourself time to emerge as Spring or any other season does, be patient with yourself if you are embarking on a detox of your own. Going through the process can be trying at times, exhausting at others, and downright unpleasant. Don’t give up! Generally you won’t feel great while detoxing; the body is getting a chance to feel hungry, dive into its fat stores and reset its metabolism. Our body fat is where toxins from what we normally eat, our environment and our emotions is stored. Thus, feeling rundown while detoxing.
It’s important to eat well while detoxing - really, all the time - and have a plan. Map out what you’ll eat every few days, make large quantities of a few dishes to always have ready, and have all the ingredients you need on-hand. This will help you stay on track and reach your goals.
This month’s recipe is sure to be a staple in any Spring detox and work to quell any cravings that arise. Make a large batch of dressing separately, store it in a mason jar, then use it when you need it.
Yoga teacher & kitchen advocate
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Spring Greens Detox Salad (slightly modified from Naturopathic Medicine Health Care Centre)
2 cups dandelion leaves (kale, beet greens or endive)
1 cup spinach leaves or mesclun
1/4 red onion, thinly slice, soaked in 2 tbsp apple cider vinegar and water
1/4 cup slivered almonds
1/4 cup fresh cilantro, stems and leaves, chopped
2 tablespoons olive oil
2 tablespoons flaxseed oil
2 tablespoons apple cider vinegar, or freshly squeezed lemon juice
1 teaspoon anise seed (optional)
2 teaspoons fresh peppermint, chopped
2 teaspoons tamari
2 1/2 teaspoons grainy mustard or miso
Place all greens, onions, almonds and cilantro in a large bowl. Mix dressing ingredients separately. Pour over greens just before serving.