Hello dear readers!

Well, another Labor Day has gone by, another summer draws to a close.

We had an amazingly hot and humid late summer spell here in the northeast, but it's begun to cool off again. There's a fantastic breeze blowing through my window right now with just a hint of a chill.

With the changing of the seasons I always find myself naturally gravitating toward a cleanse, something gentle and soothing to sort of "re-boot" the inner circuitry. I like to get quiet for a few days and spend some time nourishing my body and mind.

The cleansing I'm doing is somewhat focused on the liver. I feel like mine has been doing double duty lately!

So here's what I've got going on:

Each morning we've been going out for a brisk walk, probably about 2 miles round trip. This helps get stagnant energy in the body moving and releasing.

Liver Cleanse Tea


I've been making one of my favorite liver cleanse teas. I use cut and sifted dried dandelion root and dried ginger root together for a pleasant tasting cuppa.

I roast the dandelion root in the oven for a few minutes until it begins to toast. When it cools I grind it in a coffee grinder.

To make the tea I put about a teaspoon each of the dried roasted dandelion root powder and the cut and sifted ginger in a saucepan, add about 3 cups of water, bring to a boil, reduce heat and simmer on low, covered, for about 15 minutes. Then I turn off the heat, add the yerba mate and let it all steep for a few minutes. Strain and enjoy.

In the morning I add a few pinches of yerba mate to the blend for a bit of a pick me up (you could use black tea or green tea instead). And in the evening, if I want to have more tea, I leave the stimulating yerba mate out and instead add a few cloves or a piece of a cinnamon stick when I put the dandelion powder in the pot.

Where to get dandelion root and cut and sifted ginger?

Of course I'm avoiding junk foods and anything deep fried. I'll also avoid alcohol for a spell to give my digestive and eliminative systems a full chance to rest. Yes, even turning down a happy hour cocktail or a glass of wine with dinner ;-)

Simple Vegetable Soup



Today I made my first-of-the-season pot of vegetable soup. No oils or fats added, just a nice big pot of simmered vegetables with a small can of tomato paste and a bit of granulated garlic and onion added.

Why no oils or fats? you guessed it, another chance for the liver to rest.

Big Pot of Vegetable Soup Recipe:
Serves 10 or more

This will be similar to another recipe I've posted on the site, since it's my go-to base for a satisfying healthy no-fat-added soup recipe. I use what I've got in the fridge.


Ingredients:

1 medium onion – medium onion, diced

6 stalks celery - diced
2 large carrots - diced

4 cups fresh or frozen green beans – chopped

6 cups chopped red cabbage

1 cup broccolini - stems and florettes, chopped small
1 large ear sweet corn - kernels cut and scraped from the cob

1 small can tomato paste - mixed with a bit of water to dilute

1/2 teaspoon dry granulated garlic

1/2 teaspoon dry granulated onion

½ teaspoon dried basil

good grey sea salt to taste

Preparation:

Place a big soup pot on the stove. Add onion, celery, green beans and cabbage. Cover with water, bring to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes. Add the rest of the ingredients except sea salt, add more water as necessary, cover and simmer another 10 – 15 minutes. Add sea salt to taste.

I like to add a dollop of thai chile paste (green or red) to the bottom of my bowl, then ladle a little broth in to dilute it, then fill the bowl with soup, stir it up and enjoy - spicy and delishy!

Great with fresh chopped parsley, scallions or cilantro on top too.

Mountain Rose Herbs