You may have heard me say this before…ABC: always be cleansing.
Sometimes we have a day or two of poor eating habits, not enough sleep, or are very much affected by the environment. There are so many reasons we can benefit from detoxing. I like to keep it simple.
Before breakfast, try this. 12oz hot filter water, 1 tbsp lime juice, 2 pinches of cayenne pepper. Add a few lime slices if you like. Lime is acidic, but it is actually alkaline forming in our bodies. Cayenne can soothe a sore throat, calm an upset stomach, and help allergies to name a few!
The photo on the left is what I looked like at the peak of my poor choices.
I exercised about 4 to 5 days per week, but I didnt get enough rest, drink enough water– and did not know a meat free diet would work better for my metabolism. I was constantly doing activities that built muscle, but did not burn fat. I was healthy– but not as healthy or fit as I could be. I needed to detox more and I wasn’t aware of that either. I would detox once a year whereas now, it’s a regular activity. I’m smaller now, but that’s not the point. The point is a feel lighter, less weighed down by toxins, and much more in control of the destiny of my health.
Would you like to hear more about my journey? Let me know, and I can do another post or video. This year I’m working on being more transparent and sharing more of my personal life.
I know I cannot be the only one that is on a bit of a sugar overload. A little bite of this, and little bite of that and by the end of the day I’ve had more sugar in one day than I usually have all week! With all the traveling I’ve been doing, it’s hard to stay on track with my usual eating regimen. My usual diet is usually about 50% raw. Half raw food keeps me feeling energized and balanced so I can make it through the day. As I was ending Christmas yesterday, I really felt like I needed a detox, and so I made this simple and yummy salad from the ingredients I was able to find where I am staying. You’ll love it! I know I did.
Serving size: 1
1 cup mixed baby greens
1 cup kale, shredded
1/2 cup cooked garbanzo beans
1/4 cup hearts of palm
2 tbsp red wine vinegar
1 tsp extra virgin olive oil
1 tsp paprika
Mix baby greens and kale and place in the bowl the will be served in. Add beans. Roughly chop pieces of hearts of palm. Squeeze the juice of 1/2 an orange over the whole salad, followed by vinegar, oil, a pinch of sea salt and paprika.