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Guest Post: Winter and Spring Vegetables to Help You Detox

Cooking Tool of the Month – Food Processor

Hi friends!! This book tour is keeping me BUSY! I had no idea I wouldn't be able to get on the computer all day most days, so I apologize for the lack of posts and interactions! Hope you are doing awesome and feeling blissful! (I seem to have either caught some wicked allergies from east coast blooming pollen or made myself sick with 3 weeks of traveling and eating out, blech)

Today's guest post comes from Whole Health Girl and is the perfect soup for detoxing your way into Spring. This is a time of rebirth, renewing your health and starting fresh. If you were thinking about doing a cleanse at the beginning of the year but didn't make the commitment now is the time to get started and eat healthier!

With the coming of Spring, all of us are thinking about our diets, how we can loose weight for the summer and what new recipes we can try. I did an experiment this week, instead of buying the usual vegetables at the grocery store, I vowed to not buy anything extra until I used the vegetables I had been avoiding in my fridge. I’m talking about those root vegetables that I bought on a whim and 

have been too scared to use. Faced with the fact that I didn’t have a salad mix to fall back on, no kale, broccoli or any other vegetables, I was forced to come up with a meal tonight that included only those items I had in my kitchen fridge and pantry. 

The meal I came up with is both detoxing to your body and a good transition between the ending of the winter vegetables and the beginning of the spring vegetables. I even was able to use some of my collard greens from the garden. It’s funny that I have vegetables from my garden because before now, I never really considered myself a gardener. My husband and I put together the 4×4 square foot garden last year to try our hands at growing some vegetables. Before we built the garden, I had only grown herbs. Gardening has been both a rewarding and challenging process. I’m happy to say that this whole week, I only used spinach and collard greens from my garden – no store bought stuff for me! 

The root vegetables in this soup provide your body with medicinal properties and will help you in any spring cleanse that you are doing. 

1. Daikon – is very cleansing to your body. Daikon is from the radish family and is know for it’s detoxifying effects. Perfect for the start of spring. 

2. Kohlrabi –  (I was so excited when I found this at Whole Foods, I had to buy it not even knowing how I would cook it) is known for it’s vitamin C and fiber. 

3. Turnip – also known for it’s vitamin C, fiber and vitamin B6. 

4. Shiitake Mushrooms – very highly regarded for centuries as a medicinal plant food. Known to protect against cardiovascular disease, vitamin B2, B5 and B6, and protein. 

5. Onions – are known for vitamins B1 and K, folic acid, flavonoids that act as antioxidants which have an immune-enhancing property, Quercitin which has been linked to inhibiting human stomach cancer and lowers blood cholesterol and raises good HDL cholesterol as well as vitamin C. 

6. Sweet Potato – contain vitamin B6, vitamin C, vitamin D, iron, magnesium (which helps you relax and de-stress), potassium and the natural sugars slowly release in your body which helps you get a steady stream of energy. 

All of these ingredients provided the powerhouse to:  

Wholehealthgirl’s Detoxing Soup

(I made it for two people but we definitely have leftovers so I’m guessing it serves at least four people)

1 onion, chopped

1 tbsp or so of olive oil

1 Daikon, peeled and chopped

1 Kohlrabi, peeled and chopped

2 Turnips, peeled and chopped

1 Sweet potato, peeled and chopped

4 Shiitake mushroom caps (you could probably use more but that’s all I had left)

1 Carrot, chopped

2 Handfuls of collard greens, chopped

Preparation

Saute the onion in olive oil in a large dutch oven pan on high heat. Add the rest of the vegetables and enough water to cover when onion is translucent. Turn heat down to medium-high and cook for about 20 minutes or until all the vegetables are soft. 

Transfer little bit by little bit to a food processor and blend until all the soup is blended. Add more water to desired consistency. Add garlic powder, salt and pepper to taste. Top with a little cilantro.

Enjoy! 

Michelle Cowden has been writing and advocating for healthy lifestyle for over six years at her blog www.wholehealthgirl.blogspot.com. As a licensed clinical social worker, she knows all too well the importance of finding healthy balance in life. Michelle believes that in order to live a healthy life, you must embrace the whole person, not just your mind or body. She has facilitated trainings on the effects of food and behavior at conferences and universities nationwide, and balances her work life with spending time with her husband and dog. She enjoys rock climbing, cycling, and yoga, activities that help her cultivate more balance and inner peace.

What's your favorite detoxing meal for Spring? Do you feel motivational energy during the Spring time to make new changes in your life and diet?

Posted in My Blog on 03/23/2012 07:18 am
 

3 Comments

  1. Thanks for sharing about the detox vegetables. An unrelated (but not really) question: can you ask Whole Health Girl what kind of wood she used for her raised garden? I'm an about to be new gardener and want to build the frame for my gardens and am wondering what kind of wood to use. Thank you!

    Reply

    • Ellen,

      We actually found the 4×4 square foot gardening kit at home depot. It was only about $35, which when we added up how much the wood would cost was cheaper. If you are interested in doing a square foot garden, the book, All New Square Foot Gardening by Mell Bartholomew is a must read! Have fun gardening. 

      Michelle

      Reply

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