I’ve been wavering indecisively as to when I should kick off my yearly ‘cleanse’ – during November to provide me with a boost of energy to tackle Oxford Street and the Christmas shopping spree frenzy? On New Year’s Day, to start 2017 as I mean to go on - radiant and glowing with health? Or in April, the season for springing into action with renewal and change?
This morning I finally made the decision - The 14 days of liver-nurturing and cleansing is going to take place on February 1st. January 1st is too soon to spoil the festive feeling, and three months preparing for anything is excessive, so April is out.
What strengthened my resolve that it has to be done sooner rather than later? Red wine.
As soon as red wine and I don’t get along, I know my gut and liver are crying out for a well-deserved break. When tipsy giggles get replaced with angry irrational ranting, that’s my wake up call. Sparring around the room like Mike Tyson after a tipple or two definitely means detox time!
Anyway, my feisty incident last week, had me buying up half the veggie stall at the farmers market and experimenting with concoctions of detox juices and smoothies.
This fresh, vibrant green little number is rather delicious and energizing, but is highly cleansing of toxins and heavy metals (such as lead, arsenic and mercury prevalent in our atmosphere, food and water). I thought I would share it with you - let me know if it inspires you to join me in my gentle cleanse:)
Recipe:
Juice of 4 celery stalks
1 handful of parsley
1 handful of coriander
1 tsp spirullina
Juice of ½ lemon
2 apples or pears
NB: This juice can be made into a smoothie by combining 1 avocado with the green juice in a blender or Nutribullet.