After a long winter, when our bodies are deprived of fresh nutrients, vitamin D from direct sunlight and outside exercising; a detox cleanse is the best thing you to restore your wellness estate. Fresh bitter vegetables, kitchari and soups are a must during a spring detox. They give a break to the digestive system, giving it time to restore the good bacteria. A detox also helps nourish the body’s cells with fresh vitamins and minerals that flush toxins out of the body and help the liver metabolize these.
Choosing seasonal ingredients is much easier now in spring. There is a wide array of fresh greens, veggies and fruits to restore the nutrients you were deprived of during winter. These fruits and veggies are loaded with potassium and antioxidants, so your body cells will be alkalized.
The chlorophyll in fresh greens like nettles, spinach, parsley or watercress nourish the body’s cells with a wide abundance of enzymes, vitamins, and phytonutrients. You will feel energized, restored and rejuvenated.
I am lucky, I get to visit the farmers’ markets in early spring that is within walking distance from my house. Here I can spot new fresh herbs, greens and veggies every week. I am beginning to see nettles, garlic rams, fresh spinach, asparagus, peas, celery and watercress. These vegetables just look healthy and full of goodness with their bright spring colors.
Why do you need to alkalize your body?
After long periods of ingesting acidic foods, which we tend to in winter. We build up digestive toxins called ama. Ama creates inflammation and it is inflammation that leads to chronic diseases such as: arthritis, cancer, osteoporosis, gout and eczema.
Spring greens are among the most alkalizing foods there are , and they will fast track our bodies to their alkaline, healthy state. This alkalizing spring detox soup has everything you need to feel restored: loads of nutrients, alkalizing greens, delicious taste and vibrant green color. I added kale for an extra antioxidant 1,2.3 punch!
Spring Detox Soup
- 1 bunch fresh asparagus, roughly chopped
- 1 small onion, finely diced
- 1 bunch fresh kale leaves, roughly chopped
- 1 fennel bulb, finely diced
- 1 cup fresh spinach
- 2 celery stalks, roughly chopped
- 11/2 cups low-sodium vegetable stock
- 2 garlic cloves, minced
- 1 teaspoon coconut oil
- 1 lime, juice only
- Toasted nuts and seeds, to garnish
- Heat the coconut oil in a soup pot, add the onion, garlic, asparagus, fennel and celery stalks and cook for 5 minutes over low heat.
- Add the vegetable stock, bring to boil and simmer over low heat for 5-7 minutes.
- Add the kale leaves and spinach, and remove from the heat.
- Transfer into the blender, add lime juice and process to obtain a smooth cream. Add more vegetable stock to adjust the texture.
- Serve warm, topped with toasted nuts and seeds.
Looking to cleanse? Check out my 21-Day Ayurvedic Cleanse. This cleanse works because it isn’t one-size-fits all but because it is customized based on your metabolic type.