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When spring comes the grass grows by itself.
- Tao Te Ching
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21 Day Detox
Tele-Group
Starting
April 14, 2009
Spring is when
the earth awakens
and rejuvenates
from dormancy. This is
the natural time for our bodies
to clear out residues and
toxins stored from winter
to allow for greater
health and balance.
Rejuvenate your body,
mind and spirit
by taking part in this gentle
21 Day Cleanse telegroup.
Give yourself
a fresh start to spring!
Join this telegroup,
and get healthy
without leaving the
comforts of your home!
Only six spots available!
Register Now!
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 Connecting to you
I still find wonder in seeing the first buds of spring break
through a dormant tree branch. How does that tree know?
What tells it "it's time to begin your cycle of rebirth"? The
truth is, everything in nature instinctively knows what it
should be doing, and when to do it.
And, since we are a part of nature, this inner wisdom is
present in us as well. When we quiet our minds and slow
down, we can take advantage of the many conversations
our body has with us, telling us what to eat, and how to live
to maintain balance.
Commit to finding time each day to connect with your inner wisdom, just as everything else in nature does. You may find that life becomes a lot easier when you do.
Tonya
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 Spring Cleaning
Whole Food Body Detox
Spring is a time of renewal. The sun is now present for more than 12
hours a day, signaling the reawakening of everything in nature. On a
cellular level, our body has been hanging on to toxins all winter long,
and now it is time to release them. The release may come about
through increased activity, lighter eating, or a brief cold or flu. One way
to help your body rid itself of unwanted toxins is to begin a
detoxification program.
How to Detoxify
Our body is always naturally detoxifying, but does so mostly in the morning and during the Spring. Not eating before bed ensures that the body can effectively detoxify throughout the night, leaving us feeling refreshed in the morning. If you don't feel refreshed in the morning, consider doing a planned detoxification to help your body along!
Some tips to help our 'daily detox':
Make your breakfast your healthiest meal, lunch your biggest, and dinner your lightest.
Consume plenty of water all day, but especially first thing in the morning.
Add lemon juice in your morning water - this will "squeeze" out your wastes.
Consume plenty of dark colored vegetables, as the chlorophyll is a great detoxifier.
Seasonal Detoxification
Now is the time to experiment with detoxification as it is naturally occurs in the Spring. Let the sun nourish you. Our need for nourishment from food declines as we are nourished by the sun's greater presence and our new activities.
Tips to help you get started with a gentle detoxification:
Be aware of what you are eating - anything that is not food doesn't belong. This includes additives and pesticides, as they greatly interfere with our detox systems.
Eat lightly, it is a time to release and clear out all that we've stored through winter.
Eat seasonally, the young greens and sprouts of the season are highly cleansing.
Eat foods that are high in fiber, which promote our elimination systems. This comprises of all plant-based foods, but especially beans, seeds, grains, fruits and vegetables.
Consume plenty of water, which helps flush out toxins at a cellular level.
Move! Exercise, walk, clean the house, as long there is motion, there is detoxifying!
Eat whole foods! Refined foods deplete our body of nutrients and cause wastes
Would you like support doing a detox program? Join my upcoming telegroup and let me guide you toward greater health. Find out more!
Adapted from selfgrowth.com article by Michael Fisher
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 Food Focus: Oils & Fats
Not all oils and fats are created equal. Heavily processed,
hydrogenated, "trans" fats and oils that are used in
prepared, packaged foods can be extremely damaging to
the body. However, fats and oils from whole foods and
other high-quality sources can steady our metabolism,
keep hormone levels even, nourish our skin, hair and
nails and provide lubrication to keep the body functioning
fluidly. Our bodies also need fat for insulation and to protect and hold our organs in place.
A healthy percentage of high-quality fat in a meal satisfies and leaves feelings of energy, fulfillment and warmth. When there are excess fats and oils in the diet, especially heavily processed fats, symptoms can include weight gain, skin breakouts, high blood pressure, liver strain and an overall feeling of mental, physical and emotional heaviness. Signs of insufficient high-quality fats are brittle hair and nails, dry skin, hunger after meals and feeling cold.
There are many sources of healthy fats and oils. For sautéing and baking, try butter, ghee (clarified butter) or coconut oil, because they do not break down when used at high temperatures. When sautéing and stovetop cooking at moderate temperatures, try organic extra virgin olive oil. Oils like flaxseed, sesame, toasted sesame, walnut and pumpkin seed are best used unheated in sauces or dressings on top of salads, veggies or grains. Other healthy fats are found in whole nuts and seeds and in their butters like almond butter or tahini. Whole foods such as avocados, olives and coconuts are great sources of healthy fat, along with wild salmon and omega-3 and omega-6 organic eggs. Experiment with these healthy fat sources and see which agree with you and leave you satisfied.
When selecting oils, buy the highest quality organic products you can afford, since cooking oils are the backbone of so many dishes. Good words to look for on the label are organic, first-pressed, cold-pressed, extra-virgin and unrefined. Words to avoid are expeller-pressed, refined and solvent extracted.
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 Recipe of the Month:
Mushroom Patacone Pita
This is a pita that has avocado, arugula,
fried plantains and portabello mushrooms.
You'll love the
smooth flavor.
Ingredients:
3/4 cup coconut oil
1 semi-ripe plantain, cut into 2-inch pieces
3 portobello mushroom caps, cut into strips
1 avocado - peeled, pitted and sliced
4 cups coarsely chopped arugula
2 warmed pita bread rounds, cut in half
Directions
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1. Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.
2. Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
3. Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.
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