DETOX RECIPES FROM DIETITIAN FERIN BATMAN
We accumulate toxins in our bodies over time due to both our diets and our environments. The metabolic consequences to the body are known as oxidative stress.
When urban life, an unhealthy environment, stress and poor eating habits merge, the toxins in our body can adversely affect our health, especially that of the liver and kidneys.
Alongside a build-up of toxins, obesity, a weakened immune system, fatigue, skin degeneration, digestive and sleep problems, chronic headaches and depression can lead to even more serious health issues – such as cancer – in the long term.
Why do we accumulate toxins in our bodies?
Diet plays a significant role in the build-up of toxins: excessive consumption of fast food – including refined, fried and smoked foods – along with sugar, artificial sweeteners, alcohol, cigarettes, soft drinks and meat, are detrimental to our health, as are sedentary lifestyles, poor working conditions, stress and air pollution.
But a detox does not necessarily mean weight loss
While you can maintain a healthy weight through healthy eating and fitness habits, detoxification programs are primarily directed towards inner cleansing and the removal of resistant adipose tissue. Antioxidants are one method of removing toxin build-up. We refer to the process of toxin elimination as detox.
Detox zucchini soup (serves 3)
Ingredients:
2 zucchinis
2 small onions
2 medium tomatoes
2 tablespoons bulgur
Half a bunch of mint, half a bunch of parsley
one teaspoon olive oil
1 lemon, juiced
two cloves of garlic, flakes of pepper, black pepper, a small amount of salt
Preparation: Chop the ingredients, cover with water and the lemon juice and boil. The mixture can be blended or served over grains.
Quinoa Salad (serves 3)
Ingredients:
1 cup quinoa
1 avocado (peeled, cut into 1cm cubes)
20 cherry tomatoes (cut in half)
1/4 bunch of parsley (finely chopped)
1 lemon, juiced
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
Preparation:
Wash quinoa thoroughly and drain, add water and bring the mixture to a boil. Lower the heat to maintain a gentle simmer; cook until the quinoa has absorbed all the water, gently toss the avocado cubes with the lemon juice.
When the quinoa is cooked, fluff with a fork. When cool, add the avocado along with the tomatoes, parsley, olive oil and lemon juice. Add salt and black pepper and stir.
