Delicious ways to purge your s(k)ins, unload the holiday excess & set yourself up for success in the new year.
A healthy lifestyle needn’t be austere; “life” itself is synonymous with joy and spontaneity. The key is balance, a beautiful thing that, tended to carefully, yields rewards both plentiful and profound: our bodies work like the elegant machines of their design, minds are at peace, we’re able to do more, better, with less stress. We feel good about ourselves and are positive contributors to our families, friends and communities. And we glow—without a hint of makeup or schlumping in our pj’s, we just “dew”.
For a decidedly non-depressing detox, we asked Luis Terry, a chef known for his full-of-life cuisine and Celia Kutcher, a nutritional consultant, health guru and member of the American Association of Drugless Practitioners—coincidentally, “cooking cousins” who live in opposite sides of the world— for tips and recipes. Using “skinside-out” healthy foods, this detox revives from core to complexion.
CELIA’S DETOX 101.
“Detoxing isn’t weirdly-colored, funny-looking or odd-tasting food. Spring is renewal and what renews is great tasting, body-healing, system-restoring food. Spring veggies are happy veggies…even happier if organic and locally grown. Detox is happy, it’s reinvigorating.
Two tips before starting your body’s spring-cleaning: 1) set up a support system. Do it with a friend, partner or group. You will miss the sweets and carbs so make sure you have a hand to squeeze when your cravings hit; 2) be kinder to yourself: drink lots of water and get extra hours of sleep.”
LUIS’ DETOX 101.
“Every time I detox (working in the restaurant industry, good eating habits go astray quickly) one of my most reliable tools for success is flavor. My pantry of spices and assortment of fresh herbs keep me sane.”
“Things I have lots of when detoxing:
Lemons: acidity lifts or potentiates the flavor of food. The lemon has always been one of my biggest allies in the kitchen. I squeeze lemon into everything from hot water with juice in the morning to soups and salads, and I use its zest to add flavor to just about anything.
Fresh herbs: Terrace gardening will change your life. If you can grow your own herbs, fantastic! If not, always keep a few choices in your fridge. Use them in salads, stir fries and soups. Mint and basil are great to mix with fruits and in smoothies.
Chilies: Not only do they spice up meals, they kill viruses, parasites and help with arthritis.”
1) Breakfast Porridge
Directions: Put leftover cooked brown rice, or any other cooked grain, in a pot. Add water to about 1/2 inch above the grain (less if you like it drier). Bring to a boil. Simmer for 10-30 minutes depending on the consistency you like. Drizzle grade B maple syrup and sprinkle in cinnamon. Add rice milk or almond milk, then bananas or berries, or both. Add flaxseed or sesame seeds for calcium and fiber. Depending on cooking time, it’ll range from nutty with texture to mush. Can be made the night before.
2) White Bean & Sweet Potato Salad
1 15oz. canned white beans (Luis’ favorite: cannellini or Spanish pochas)
1 medium-sized sweet potato 2-3 tbsp. mint, roughly chopped
2-3 tbsp. chopped parsley 3 tbsp. extra virgin olive oil
1.5 to 2 tsp. of Moroccan Harissa paste* 1 tbsp. cider vinegar
* If the Harissa is too spicy for you, try ½ tsp. smoked paprika, ½ tsp. cumin and 1 clove of garlic pounded to a paste with a little extra-virgin olive oil or coconut oil.
Directions: Wash beans under a steady stream of water to remove starchy liquid. Drain and transfer to a bowl. Boil sweet potatoes in slightly-salted water until cooked through but still firm, about 15 minutes. Cool, peel and dice into roughly the same size as the beans, about ¼ inch. Add all other ingredients and toss carefully so as not to bruise beans or sweet potatoes. Serve slightly chilled.
3) Mock Salmon Dip
Ingredients: 2 cups walnuts 2 stalks celery
3-4 tbsp. Bragg’s Liquid Amino Acids 1 whole red sweet pepper, seeds and pith removed
Directions: Throw ingredients into a food processor or blender and blend until smooth. Serve with raw veggies. Refrigerate: will not keep longer than 12 hours. CELIA’S NOTE: “I bring this to parties all the time and it always gets inhaled. It’s really good with celery.”
4) Asian Veggie Stir Fry
Ingredients: yields about 3 big meals or 6 meal sidings
2 tbsp. extra virgin coconut oil 1 tbsp. minced garlic 2 tsp. minced ginger
½ onion sliced ¼ cup shredded daikon 1 small carrot (julienned)
½ yellow bell pepper, sliced in strips ½ green bell pepper, sliced in strips ½ cup snap peas
½ red bell pepper, sliced in strips 1 zucchini, in 2 inch batons ¾ cup bean sprouts
2 cups. napa cabbage or regular cabbage, sliced in thin ribbons fresh herbs of choice*
chopped fresh chili of your choice 1 tbsp. sesame seeds (crunchy bursts of flavor that make me smile)
* I tend to favor regular or thai basil for these though they are super yummy with cilantro as well.
LUIS’ NOTE: “I like veggie stir-fries because I can use them as toppings in a bowl of brown rice, quinoa, cold spelt or barley. On its own, it’s light, filling and quick to prepare. You can even eat them right out of the fridge to top a bowl of chilled mixed greens.”