Spring's here!....the grass is turning green, the flowers are blossoming, bird's are chirping...and before we know it, it's going to be summer. A few years ago, I attended an awesome workshop by Jen Jensen and Phil Madden of Sonoma Valley Acupuncture and Herb Center called Wellness 101: Spring Remedies. In that workshop Jen and Phil shared a wealth of information...and the one thing that I always remember from that workshop is the importance of taking time to do some internal spring cleaning. By doing a gentle cleanse of some sort, we can better support our liver to get ready for the summer when our body is busy helping us stay cool, fight allergies and keep active.Jen said that even doing something as simple as making a fresh parsley and cilantro tea and drinking it everyday for a week or so can really help to gently cleanse your system.So this week, I came up with my own Gentle Green Drink...I've been taking it this whole week (first thing in the morning) and I've definitely felt the effects of the cleanse... so I thought I'd pass it all on to you.A little about this drink...The sweet natural sugars from the apple mixed with salt makes a great natural source of electrolytes, parsley is great for cooling you down as well as helping you eliminate toxins, the black indian salt is also cooling as well as an Ayurvedic digestive aid, and well ginger is just a wonder herb that has a plethora of benefits (click here to read more about ginger). Over the summer when I make this, I'll probably throw in some cilantro as well because of its amazing cooling properties.Would love to hear from you if you get a chance to try this drink out...it tastes great and will definitely help get you moving :).
Gentle Green Drink (2, 12 oz servings)
2 cups fuji apples, de-seeded and cut into pieces
1 cup parsley, washed and roughly chopped
12 oz. filtered water
2 inch piece of fresh ginger, washed and roughly chopped
3/4 teaspoon salt
1/4 teaspoon black salt
DIRECTIONS for cooking
Place all ingredients in blender and blend until smooth.
Serve as is or if you don't like pulp, then strain before serving. (I LOVE the pulp!)