For each of my seasonal detoxes, I offer clients recipes that are not only supportive of detoxification, but also feature seasonal foods. One standard in all of my detoxes, however, is a large chopped salad filled with detox-friendly veggies. You can add seasonal or other favorite items as desired, but this is the basic recipe one of my regular detoxers came up with and allowed me to share with you!
The first and main ingredient is cabbage, one of the least expensive and most common of the cruciferous vegetables. Cabbage contains high amounts of sulforaphane, indole 3-carbinol and crambene, as well as other phytonutrients important to detoxification. Arugula and radishes are also in this family.
Artichokes stimulate bile secretion, which combines with neutralized and partially processed toxins to carry them out of the body. Bile is also necessary for the proper breakdown and utilization of fatty acids. Good fats, like those found in avocados, extra virgin olive oil, olives, nuts, and seeds are important for satiating hunger and balancing blood sugar (among other things).
Cilantro is an alterative, diuretic, and carminative (relieves gas and intestinal cramps). The seed (coriander) is used most often in herbal medicine, whereas the leaf is used mostly in cooking. The cilantro leaf also makes a tasty, mild tea that supports detoxification and provides beneficial phytonutrients like limonene, quercitin, and phenolic acids. Cilantro also contains iron, magnesium, and manganese.