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As spring arrives, it is time to shed all of the wintertime festive, elaborate, and warming meals built up in our bodies from holiday after holiday. Spring tis the season to nourish the body with cleansing meals. This is why I want to share with you my spring delight cleansing and nourishing meal routine. Your body naturally digests by day light and cleanses by moon light. Begin each day with a tall glass of water to flush out everything from your bodies natural nightly cleanse. Plan to eat supper early as well, ideally before 6pm, as complete digestion before bed supports your bodies natural cleanse cycle.
Enjoy a tall smoothie jar to launch the morning, chalked full of a variety of greens including kale, spinach, dandelion, parsley, cilantro, basil, celery, and/or cucumber. Toss in some sprouted pumpkin or sunflower seeds, chia seeds, hemp heart, or flax. A little unsweetened coconut flakes is a healthy fat addition. Grapefruit or lemon adds flavor and aids digestion. Low glycemic berries, raspberries, blackberries, or blueberries are a fantastic final touch.
Lunch should be your most substantial meal of the day with plenty of vegetables combined with pre soaked, sprouted, and cooked grain or grain-like seeds of quinoa, millet or amaranth, and cooked beans pre-soaked and slightly fermented in water with a touch of raw apple cider vinegar. The preparation process of soaking, sprouting, and fermenting our food breaks down, or pre digests, the otherwise undigestible outer lining of these foods. Therefore, the nutrients become more bioavailable to our bodies. Furthermore, the nutrients and vitamins within these foods multiply as they are enlivened during the soaking and sprouting process, thus making them far more nutritional. If you prefer a low food chain clean source of fish, or other lean and clean animal protein, grass fed, free range, and hormone free, this type of protein combines best for optimal digestion with green vegetables.
Finally, my favorite spring supper, a green carrot nori roll. In a bowl I combine an assortment of raw foods including, shredded carrot, sauerkraut or kimchi, dulce sea vegetable, raw garlic and/or ginger. Additionally, sprouts, cilantro, basil, parsley, spinach, and/or lettuce is lovely. A small amount of sprouted pumpkin or sunflower seeds, hemp hearts, chia seeds, and/or flax seeds, a dash of raw apple cider vinegar and/or fresh lemon juice is a wonderful digestive aid. I enjoy a thin layer of sprouted and cooked grain-like seed of quinoa, amaranth, or millet, spread onto my raw nori sheet. I then pile on my mixture of raw goodies. My final touch is often a healthy fat such as fresh avocado. Prepare this earlier in the day, and wrap it in unbleached parchment paper, and walla, fresh, raw, cleansing and nourishing dinner to go and relish. I hope you delight in this spring cleansing food flow as much as I do, and feel your energy abound.
Lisa Shelton-Rohde, Holistic Certified Health Coach (CHC), is an expert in the field of preventative medicine with a professional certificate from the Institute of Integrative Nutrition. Shelton offers individual counseling, workshops and group classes. Connect with Rogue Living on Facebook and learn more visit www.RogueLivingWell.com.