Wow, I am super excited about summer and all it has to offer with some wonderful salad possibilities. Cleansing the body is super popular these days, and with good reason. We have so many toxins entering our systems through the things we ingest in various ways that after a while if you aren't caring for your body on a regular basis your filters (your liver and colon) can get clogged.
Even if you do make consistent efforts to exercise and eat healthy, cleansing is always welcomed by our bodies. Keeping the canvas as fresh and clean as possible allows the real beauty to shine through so to speak. There are a ton of cleansing products out there on the market. Some are much better than others. I think a great way to keep the body flushing out toxins on a regular basis is to make drinking filtered or spring water your regular beverage, eating organic raw foods (especially leafy greens), and including a high quality pro-biotic.
Down below I've shared a recipe from Frank Giglio. Frank Giglio is a classically trained chef from the New England Culinary Institute in Montpelier, VT and a graduate of The Institute for Integrative Nutrition in NYC. The recipe is courtesy of Annmarie and Kevin Gianni at Renegade Health .
Yummy Cleansing Salad
1 celery stalk, thinly sliced on the bias
1 small fennel bulb, thinly sliced (roughly 1 cup)
1 navel orange, segmented (save excess juice)
1/2 to 1 ripe avocado, cut into wedges
8 mint leaves, torn
2-3 dandelion leaves, cut into 1 inch pieces
1 lemon (just a few drops of lemon juice)
1/4 tsp freshly ground coriander seed
Fresh black pepper
Tiny pinch of sea salt
Crushed red pepper
Once all your vegetables and fruits are prepared, combine them all in a large mixing bowl. Add in the torn mint leaves and seasonings and toss gently. Take the fibers left from the segmented orange and squeeze out the juices onto the salad. Just to brighten up the flavors, add a few drops of lemon juice. The celery has plenty of natural sodium, but if you wish, sprinkle in just a tiny little pinch of sea salt. Stir in the coriander seed and fresh black pepper and allow the avocado to gently mash into the other ingredients. Let the salad stand for a few minutes before serving to allow the dandelion leaves soften and flavors to meld into one another.