Low-Glycemic Blue Bliss Smoothie

Lyme disease isn't something to fool around with.  It's a pretty scary disease, especially since it mimics many other diseases and can go undiagnosed or misdiagnosed for years - all the while penetrating the body's tissues deeper and deeper.  It took 2 years to figure out why I was having all these weird  - what seemed like unrelated - symptoms.  I went from doctor to doctor, specialist to specialist who could not figure out what the heck was going on with me.  The only thing the blood tests showed was that I had a lot of inflammation in my body and that I was anemic.  I can't tell you how many hours I spent in doctors waiting rooms only to get the same response  - 'I don't know, maybe you are depressed.'  Well, I knew I wasn't depressed because I'd been there and done that and this wasn't what was going on.  If the tests can't diagnose it, it must be in my head, right?! Grrr...  I was frustrated, terrified, and felt terribly alone.  I knew something wasn't right in my body, but no one else could see it or help me figure it out.

I eventually found two doctors (persistence prevails!) that recognized what was going on with me and said they would treat me.  Finally!  As part of the treatment protocol, I was encouraged to give up all sugar and flours (even gluten-free flours) and limit my intake of sweet fruit and whole grains.

Now, I had eaten pretty healthy before.  I ate a predominantly whole foods diet, moved my body regularly, and had adopted self-awareness practices that had helped me to get over my long-term struggle with depression, yo-yo dieting addiction, and body image issues.

But, I had no idea how much sugar, flour (even the whole grain, gluten-free, healthy flours), and other 'healthy' foods were exacerbating my Lyme symptoms and hampering my immune system's ability to fight this disease.  I also had no idea how much these foods contributed to my digestive dysfunction (painful gas, bloat, and constipation), joint pain, skin break outs, brain fog, and weight fluctuations - until I let it go....

Two words sum it up as far as what I experienced after eliminating sugar and flours:

 'Relief' and 'Freedom'

When I gave up sugar my body began to heal.

I got my energy back and regained mental clarity.  My joint pain decreased, my weight stabilized, my skin breakouts decreased in severity and frequency, and my Lyme symptoms went from near debilitating to minor annoyances.

I am sharing my story with you because I feel that everyone should know that they, too, can experience major relief and freedom from their debilitating symptoms regardless of the condition - whether it's chronic fatigue syndrome, rheumatoid arthritis, obesity, infertility, or acne - simply by eliminating (or greatly reducing) sugar and processed foods AND figuring out the foods that are triggering an inflammatory response in the body.

By taking these foods out of the diet, the digestive system has a chance to heal and all the systems and organs of the body are provided the opportunity to reestablish balance and function efficiently - including the immune system.

On top that you look and feel amazing!  For real.  You don't know how good you feel until you experience it.

But, I also know that giving up sugar is really really hard - especially since it's eight times more addictive than cocaine!  Whoa!

But, it is totally possible.  All you need is a plan, support, and a little accountability.

My 21-day 'Ditch the Sugar' DETOX is designed to help guide you step-by step to eliminate sugar and processed foods while adopting a healing and nourishing whole foods diet.  It is also based on the elimination diet so it provides you the opportunity to figure out the foods that fuel you and the foods that wreak havoc on your health.  I provide daily guidance, a step-by-step plan, recipes and accountability over the course of 21 days so that you can let go of sugar and support the healing of your body.  I call this program a detox, but it is really a sensible, whole foods, clean-eating program.

It is NOT a cleanse or a deprivation diet.  This program is meant to help you get the sugar out, transition to a predominantly whole foods diet, and figure out the EXACT foods that nourish your body and the ones that don't.

If any of this resonates with you, please check out my 'Ditch the Sugar' Detox at: http://www.tealstamm.com/ditch-the-sugar-detox or email me at teal@tealstable.com.

If you register before October 10th, you get 25% off the program and get a bonus 30-minute 1:1 session where we tailor the detox to meet your unique health needs and goals.

Here is a little taste of what you'll be getting if you sign up for the DETOX:

Blue Bliss Smoothie Recipe
(serves 2)

1 1/2 cups almond milk
1/2 cup coconut water
1/2 ripe avocado
1 cup blueberries
small handful of strawberries
1 ounce gogi berries (optional)
2 tablespoons of flax seeds (If you don't have a high speed blender - ground the flax seeds in a coffee grinder first)
1 tablespoon of coconut oil (optional)
1 teaspoon of cinnamon
dash of sea salt

Would you like more delicious smoothie recipes at your fingertips?  Click HERE to receive my FREE Smoothie Challenge e-book which contains 17 delicious and healthy smoothie recipes!

Love and Light!

XO,
Teal

Mom's Granola

I love finding old recipes stuffed into books!  It's almost better than finding money in a pair of pants you haven't worn for months.
Here is a lovely granola recipe my mother gave me years ago.  She always makes the best darn granola!
Of course I tweaked the recipe a bit - because I never can just follow a recipe...

Mom's Granola Recipe (slightly adjusted)

5 cups old fashioned rolled oats (gluten-free)
1 cup sliced almonds
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup shredded coconut (unsweetened)
1 cup raisins
1/4 cup coconut oil
1-2 teaspoons Celtic sea salt
1 tablespoon vanilla extract
2 teaspoons of cinnamon (or to taste)

Preheat the oven to 350 degrees.  Combine oats, sliced almonds, sunflower seeds, pumpkin seeds, and cinnamon in large bowl and set aside.  Melt the coconut oil on low heat.  Add the vanilla extract and salt to the melted coconut oil and stir.  Pour the oil/vanilla/salt combination over the oats and seed mixture and mix thoroughly until all of the seeds and oats are well-coated.  Pour into a cast iron pan or baking sheet and bake at 350 degrees for 20 minutes checking and stirring every 7-10 minutes.  After 20 minutes, stir again and then add the shredded coconut to the granola by sprinkling a thin layer evenly over the top (this allows the coconut to toast).  Bake for an additional 10 minutes.  Remove from the oven, add the raisins (or dried fruit of your choice) and cool.

Avoid Colds this Season with these Immune Boosting Foods!

It is almost fall which means now is the time to start thinking about IMMUNE SUPPORT!

In order to avoid those nasty colds and viruses that seem to wreak havoc on our communities this time of year, we want to be thinking about foods and lifestyle behaviors that support a healthy immune system.

Why do we get sick in the fall?  Autumn is the time of year when we come into contact with more people and more germs (back to school, anyone?) and our stress levels amp up with our increased involvement in projects and preparation for the holidays. That's why it is so important to shift our attention and love to our immune system.

Foods that Support a Healthy Immune System

Supporting the immune system, means supporting the digestive system.  To boost immunity, support digestive health by:

1.) Taking a probiotic supplement every day

2.) Eating PRObiotic foods that contain beneficial bacteria that support the health of our intestinal flora and healthy intestinal flora is crucial for a healthy immune system. Eat more cultured foods and drinks like: 

• sauerkraut
• kimchi
• coconut water kefir
• miso
• yogurt

3.) Incorporating PREbiotic foods into your daily diet. What are prebiotic foods? Foods that contain a plant fiber that feeds and nourishes the beneficial intestinal flora.
Prebiotic foods are:

• raw and cooked onions
• raw leeks 
• raw garlic
• raw asparagus
• raw chicory root
• bananas - unless you have a history of candida
• jerusalem artichokes 
• dandelion greens

4.) Including foods that are known for their immune boosting properties:

• mushrooms 
• green leafy veggies
• berries - blueberries, raspberries, and gogi berries are my 3 favorite!
• chaga mushroom tea
• onions and garlic
• green tea
• turmeric (curry baby, curry!)

In addition to adding these immune boosting foods, try to avoid sugar (a major immune suppressor) and processed foods as much as possible!

Love to all your immune systems!

Supporting the Liver with Vegetable Juice

Feeling in need of some liver support! Juice time, baby!

I ate a heavy dinner late last night (right before bed), and guess what happened? I woke up at 2:30 in the morning - hot and anxious. No surprise here!

This is what happens when the liver is stressed. This happens to me when I have a few too many glasses of wine as well. Can you relate?

It is a sign that the liver is having a hard time processing something that has been taken in to the body - food, drink, environmental toxins...

According to Chinese Medicine, each organ or organ meridian is active during a specific two hour period of each 24 hour cycle. The liver meridian is most active between 1AM and 3AM. If this meridian is excessively active (working hard to digest a heavy late night meal or too many glasses of wine) it will manifest as symptoms during this period of time - hence waking up at 2:30, sweating and anxious.

It is also a good reminder to eat no more than 3 hours before hitting the hay. Snooze time is when our body detoxifies and repairs tissues. If we eat shortly before bedtime, our body has to contend with digesting a meal as opposed to detoxifying and regenerating.

Liver Loving Juice

So, in this morning's juice I will be sure to include lots of liver supporting veggies - my favorite being THE BEET!

• BEETS support phase 2 liver detoxification - super important for processing the toxins that we take in from our food, drink, and the environment - if this pathway is working well you will produce sufficient bile - helps the processing of cholesterol and fats! Plus they are so pretty and in season!
• Cabbage is great for stomach issues - like ulcers - and is great for soothing the digestive system. 
• Spinach, parsley, and Swiss chard are rich sources of chlorophyll, minerals and antioxidants
• Lime is alkalizing, high in Vitamin C, aids in digestion by stimulating digestive juices, bile and acids (and makes everything yummy)
• Celery is anti-inflammatory and high in antioxidants

I love my body because it talks to me and tells me what it needs! Warm water with lemon between meals for the rest of the day. Let's see if I sleep better tonight. XO

Smoothie Revolution!

If you've been reading my blog posts or following me on Facebook you may have noticed that I am a little obsessed with smoothies, green smoothies to be specific.

Why is that?

Because they are so darn good for you - not to mention a fast, easy, and delicious way to get supercharged with nutrition for the day!

Smoothies are:

• Chock full of vitamins
• Easy to digest, which means optimal assimilation of the NUTRIENTS YOU NEED
• Great for stabilizing blood sugar (each smoothie should include a healthy fat, and fat is KEY for blood sugar stabilization)
• A fabulous way to consume a variety of different fruits or vegetables at one time
• Terrific for cleansing the body of toxicity
• An easy way to add more fiber to your diet for optimal bowel function

When you add a handful of greens to your smoothie, you can add and extra dose of nutrition in every serving!

Here are some of my favorite greens to add to smoothies:

• Kale
• Swiss chard
• Mint
• Parsley
• Celery
• Romaine Lettuce
• Spinach
• Dandelion Greens

Want to jump on the green smoothie bandwagon and get your smoothie on?  

RECIPE: Try this Green Thunder Smoothie with a Dash of Sunshine!

2 organic kiwi fruit, peeled & chopped

1 large organic mango, peeled and chopped

2 cups raw, organic spinach

1 cup coconut water

1 cup hemp or almond milk

Ice (optional)

Blend all ingredients together and enjoy!


To encourage you to make smoothies a part of your daily routine so that you, too, can experience a boost in energy levels, better bowel flow, and decreased inflammation, I am gifting you my FREE 7-day Smoothie Challenge e-book!

This FREE 7-Day Smoothie Guide includes:

• Nutrition benefits of making smoothies a part of your daily routine
• The down-low on blending and choosing a blender
• A basic breakdown of smoothie-making so that you can create your own
• The best part - 17 delicious smoothie recipes!

Click here to access your FREE 7-Day Smoothie Challenge e-book!!!

Start blending and start having fun!

Big Hugs,

Teal Stamm

Cocomilk Ice Cubes

Try this kid-friendly, dairy-free summer dessert!!!

1 can organic coconut milk
4 tablespoons of unsweetened coconut (opt.)
1 tablespoon raw honey
2 teaspoons of cocoa powder
pinch of sea salt
1 ice cube tray
Place all ingredients in a blender, except for the shredded coconut, and blend for 20 seconds. Mix in the shredded coconut by hand.
Pour mixture into an ice cube tray. Place the tray into the freezer for several hours until frozen.
*You can use your coconut ice cubes in smoothies or, as I like to do, eat them like ice pops by themselves. : )

Green Goddess Smoothie

Don't be fooled by the green color (or the manic expression on my face)!  This smoothie is so delicious and, of course, good for the 'bod', too.

What's in it?
Coconut water replenishes minerals and electrolytes lost through sweating
Spinach is a wonderful source of chlorophyll and iron, important for healthy blood
Blueberries are an excellent source of antioxidants and fiber
Coconut oil is a healthy fat source that supports adrenal function and fat metabolism
Hemp seeds are an excellent vegetarian source of Omegas 3's and protein

Recipe:

(serves 1)

1/2 cup almond milk
1/2 cup coconut water
1/2 cup frozen blueberries
1 small frozen banana 
3/4 cup of spinach
2 tablespoons of hemp seeds or hemp protein powder
1 tablespoon of extra virgin coconut oil
dash of cinnamon
a pinch of Celtic sea salt

And a happy hot day to you!

Veggie Pesto Rice and Beans

As many of you know, I am offering an amazing Eat to Nourish Detox this spring.  It is a whole foods cleanse geared towards getting rid of unwanted pounds, boosting energy, and bringing awareness to the foods that cause inflammation in YOUR unique body.

I'm really excited about it because investing this time now will create so much freedom in your life - from food confusion, dieting, and disease.  If you're interested, please go to my website and check it out now!  Sign up, before May 25th and this investment in your health is only $97!!

Here is a recipe that is suitable for the pre-detox stage or for the main part of the detox if you have decided to include gluten-free grains and the legumes suggested.  Even if you're not following the detox, this is a great recipe that will leave you and your liver feeling nourished.

Recipe
(serves 2 generously)

2 cups purple cabbage, roughly chopped

2 cups kale or dandelion greens, roughly chopped**

2 tablespoons parsley

1 cup brown rice, cooked

1 cup aduki beans, cooked or canned

4-5 tablespoons detoxing pesto (see recipe below)

Sea salt

Sauté purple cabbage and kale/dandelion greens in a few tablespoons of water and a pinch of sea salt until lightly cooked (once the cabbage turns bright purple and the greens turn bright green).  Add another few tablespoons of water and another pinch of sea salt  to the pan and add the cooked rice and beans.  Cook on medium heat until water has evaporated and veggie, rice, and bean mix is thoroughly heated.  Remove from the heat, add the parsley and the pesto, and mix until evenly dispersed.

**If you don't like dandelion greens cooked, as they can taste very bitter, feel free to use kale, swiss chard, broccoli, or arugula in its place.

Detoxing Pesto

1 cup washed, loosely packed fresh basil leaves

1/2 cup fresh parsley leaves

1/2 cup cilantro leaves

2 tablespoons fresh mint leaves

2 sun dried tomatoes

2-3 cloves garlic

1 lemon juiced

1/2 cup olive oil

1/4 cup pumpkin seeds (soaked for 4 hours and rinsed)

Sea salt to taste

Combine the basil, parsley, cilantro, mint, sundried tomatoes, garlic, pumpkin seeds, and lemon juice in a food processor bowl; pulse and process the mixture until it is finely chopped.  Slowly add virgin olive oil in a steady drizzle as you pulse the processor on and off.  Process until it becomes a smooth light paste.  Add enough olive oil to keep it moist and spreadable.  Season with sea salt.  Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors.

Coconut Root Sauté

This delicious vegetable dish is filling and energetically grounding as roots provide the effect of making one feel connected to the earth, feet planted firmly on the ground.

I created this recipe with the intention of nourishing the adrenals (coconut oil/milk and avocado), supporting the liver (burdock root and beet root), cleansing the blood (kale and cilantro), supporting elimination (carrots, beets, and kale), and providing a healthy dose of minerals (black sesame seeds and roots).

(serves 2)

Ingredients
1/2 white onion, diced
2 celery ribs, diced
2 carrots, matchstick
1/2 medium beet root, matchstick
3 in. of burdock root, thinly sliced
3 large kale leaves, stems chopped and leaves julienned
2 cloves of garlic, thinly sliced
1 heaping tablespoon coconut oil
1/2 cup whole-fat coconut milk
1 tablespoon of umi plum vinegar (or to taste)
1 teaspoon of sea salt
1 tablespoon of black sesame seeds
1 avocado, sliced
1/4 cup of cilantro, roughly chopped

Slowly heat the coconut oil in a pan over medium to low heat.  When the oil is hot add the onions, celery, and a pinch of the sea salt.  When the onions begin to turn translucent add the carrots, beet root, kale stems, and burdock root.  Sauté for about 5 minutes or until the vegetables begin to soften.  Add the garlic, kale leaves, another small pinch of sea salt, and the sesame seeds.  Sauté another 2 minutes.  Add the coconut milk and the umi plum vinegar.  Let it come to a simmer and cook on low heat for another 3-5 minutes.  In the meantime, slice the avocado, place in a bowl and garnish with the chopped cilantro.  You can add a little lemon juice, salt, or a bit of umi plum vinegar if you desire.  When the sauté is finished cooking transfer to two plates and add a generous helping of the avocado-cilantro salad to each.  Enjoy on its own or over brown rice!

Note: I have not replicated this recipe, so you may have to tweak it here and there to reflect your tastes.  For example, you may prefer this dish with a little more coconut milk and less umi vinegar.  Perhaps you'd like to add some cumin or fenugreek seeds (ground) to the onions before adding the other vegetables.  Maybe you would like to sauté the vegetables in butter or ghee and then add a bit of coconut oil to the dish along with the coconut milk. Think sweet potatoes or parsnips might be a good addition? It's up to you!  Feel free to experiment!

Homemade Almond Milk

Ever wonder how to make your own scrumptious almond milk - without all the fillers and stabilizers?  Well, here you go...

Recipe

1 cup raw almonds, soaked for 8 hours 
4 cups water
liquid sweetener to taste (optional)


BLEND THE ALMONDS. Take your soaked almonds (throw away the soaking water) and place them in a blender. Add the 4 cups of fresh water. Blend for 1 to 2 minutes until the almonds are ground down.

SEPARATE THE ALMONDS FROM THE MILK. Pour your almond milk into a nut milk bag* over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The almond pulp should be left inside the bag.

REFRIGERATE YOUR MILK. Sweeten your milk if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.
*NOTE: I personally do not separate the almonds from the milk. I like to keep them in there for the fiber and thickness. I also add about 1/4 tsp of salt and 1 tablespoon of chia seeds to it sometimes - especially if I am going to use the milk for smoothies. Feel free to be creative and experiment!

Wake-Up Liver Smoothie

I absolutely love this smoothie!  It's perfect for spring cleaning, too.
The dandelion greens are a great liver cleanser, the cilantro is known for its ability to pull toxic metals out of the body, and the pineapple is great for revving up digestion.

Recipe

1.5 cups pineapple, cubed
1.5 cups of dandelion greens, roughly chopped
1/4 cup cilantro, roughly chopped
1 cup coconut water
1 teaspoon raw apple cider vinegar
3 ice cubes




Place all of the ingredients in a blender and blend on high until smooth and frothy, about 45 seconds.

(serves 2)

Enjoy!

Easy Onion Soup

I have to say that this one of my favorite soup recipes.  Although spring calls for a lighter diet consisting of more raw and cleansing foods, the cold and windy weather leaves me craving cooked and comforting foods.  The following is a soup recipe that will provide the feeling of warmth and nourishment on chilly days, while still supporting the body's natural detoxification process.

Simple, healthy, and cleansing.

Onions are high in antioxidants and the vitamins B-complex, A and C.  Onions contain antibiotic, anti-inflammatory, and anti-microbial properties, and may lower cholesterol as well!

Here's the recipe!

2 red onions, thinly sliced
2 sweet or yellow onions, thinly sliced
2 ribs of celery, diced
3 cloves of garlic, sliced
2 cups of purple cabbage, thinly sliced
6-8 cups of homemade chicken, beef, or vegetable broth*
2 teaspoons of sea salt
1 large bay leaf
2 tablespoons of olive oil, butter, or chicken/beef fat*

Heat your choice of oil or fat in a cast iron or stainless steel soup pot over medium heat. Sauté the onions with a pinch of salt until they begin to turn translucent.  Add the celery, cabbage, garlic, and another pinch of salt and sauté until soft, approximately 10 minutes.  Add the bay leaf, remaining salt, and 6 cups of broth.  Bring to a boil, cover, and simmer on low heat for 30 minutes to an hour.  If you desire more liquid, add the remaining broth.

Enjoy with a piece of hearty bread or spring salad!

*My favorite version of this soup requires the pairing of the beef fat with the homemade beef stock.  
*For a VEGAN version of this soup, choose olive oil as your fat source and vegetable stock as your liquid source.

Pumpkin Seed Paté

This is one of the recipes included in my Eat to Nourish Detox.  It's absolutely delicious!  Eat it with crudité, sweet potato fries or wrap a dollop or two of it in a collard, cabbage, or romaine lettuce leaf!

 This is also a super healthy and nutrient packed snack!

Pumpkin seeds are a great source of zinc, manganese, and antioxidants.

   

 

 

Recipe

⅔ cup raw pumpkin seeds, soaked for 8 hours

1 scallion

1 large celery rib

1 large clove of garlic

2 teaspoons dried thyme

¼ teaspoon sea salt

½ teaspoon black pepper

1 large lemon, zested and juiced

¼ cup extra virgin olive oil

1 large lettuce or collard leaf (if you are making a wrap).

 
To prepare the Paté. Add the pumpkin seeds, scallion, celery, garlic, thyme, sea salt, black pepper, lemon zest and juice, and extra virgin olive oil to a blender. Blend until well incorporated.

Suggested pâté toppings: shredded carrot, sliced avocado, sliced red pepper, chopped red onion, sliced cucumber, or sprouts.

Italian Herb Spring Salad

Oh Yum!  I couldn't help but share this delicious salad.  It's really easy to throw together - you just can'g go wrong with basil, tomatoes, and goats cheese.

Italian Herb Spring Salad Recipe
(serves 2)

2 cups arugula
1/2 cup of basil, torn
1/4 cup parsley, roughly chopped
1/4 cup micro greens
1 Tablespoon of fresh oregano, chopped
1/4 of red onion, sliced
3/4 cup of cherry tomatoes, cut in halves or quarters
1/4 cup chèvre (goats cheese), broken into pieces

Throw all the ingredients in a bowl and dress with the dressing below.  Note: there will be leftover dressing.

Dressing
2 Tablespoons of balsamic vinegar
5 Tablespoons of extra virgin olive oil
1 garlic clove, pressed
pinch of sea salt
pinch of black pepper

Combine all ingredients in a jar and shake it up.  Add dressing sparingly until you've properly dressed the salad to your taste and then place in refrigerator for later use.

Three Lifestyle Tips That Will Support You During This Season’s Change

Spring is almost here!  As we leave behind the cold and dark stillness of winter, a season that demanded rest and reflection, we move towards a warm and brighter season that inspires movement, activity, and a renewed energy for life.  Spring is a time of rebirth and creativity.  It is a time of leaving behind that which no longer serves us to welcome new ideas and different perspectives.

Spring is a wonderful and joyous time, but if our bodies are not attuned this seasonal transition, we can feel lethargic instead of energized, irritable instead of inspired, and sickened instead of renewed.  We must align ourselves with nature during this time of transition. Failure to do so can leave one susceptible to colds, allergies, and feeling out of sync with your body and life in general.

For thousands of years ancient medical systems like Traditional Chinese Medicine (TCM) and Ayurveda have emphasized the connection between our health and our environment.  Chinese medical philosophy believes that the cyclical climatic changes of the seasons have a profound influence over human development and wellbeing.  To experience vibrant health and ensure longevity, one must learn to live in harmony with the changing seasons.

To help support your body’s transition from winter to spring, here are three key practices that will keep you healthy and feeling your best:

1) Acupuncture

Acupuncture can prevent you from getting sick during the season’s transition.

 

According to TCM, transitions in our environment, like the changing of the seasons, can exacerbate the imbalances that already exist in our bodies, making us more susceptible to allergies, mood swings, and illness.

During the changing of the seasons, the energy frequency of our environment shifts.

If, during this change, the body’s energy frequency does not align with the changing energy frequency of its environment, the energy within the body, or chi, can get stuck or blocked.  When chi cannot flow freely through the body, imbalances can manifest as physical illness or emotional instability.

Receiving acupuncture during this transition can free up stuck chi and bring the body back into balance.  When chi is free to flow through the body, the major systems of the body function normally, including the detoxification the immune systems – two very important and active systems during the spring season. 

If you’re feeling lethargic, irritable, or depressed during this change, chances are your body could benefit from a tune-up from your local acupuncturist.  Other signs that you might need a dose of acupuncture this season include indecisiveness, problems with the eyes, vision, or tearing, and muscular tightness or weakness.

2) Massage

Massage helps to prevent injuries and relieve muscle tension and pain that result from new exercise routines.

Spring brings about renewed energy and activity.  As we emerge from winter’s slumber, we feel the urge to get out and be physically active.  It is important to provide the proper care for our muscles, tendons, and ligaments as we call upon them to reawaken and support us in our new workout routines.  Massage is an excellent way to help the body recover from new demanding workouts, keeping us injury-free and flexible.

Massage aids in recovery from workouts and enhances flexibility by:

• Flushing out metabolic wastes from the muscles and surrounding tissues that result from exercise and moving it towards the lymph for processing and eventual elimination. 
• Increasing circulation and the rate at which oxygenated blood is delivered to the muscles, ligaments, and tendons.
• Encouraging relaxation, which in turn stimulates the parasympathetic nervous system. This branch of the nervous system is responsible for tissue repair and recovery, digestion and absorption of nutrients from food, and the detoxification of toxins produced as a result of exercise as well as the processing of all things taken into the body.
• Breaking up adhesions in the muscle fibers that result from repetitive movement or improper alignment.
• Bringing awareness to those areas of the body that are in need of attention.

3) Eat seasonal and locally grown produce

Spring is a time of awakening, cleansing, and renewal.   We naturally tap into this urge to cleanse by eating less and craving more raw and lighter foods with bitter and astringent qualities. During this time it is important to encourage the body to let go of any fat and toxins that may have accumulated during the winter in order to prepare for the hot months of summer.  The spring’s harvest naturally provides a low-calorie, low-fat diet that supports the body’s detoxification process, aids in healthy weight loss, and encourages the elimination of stored toxins.

Cut down on: 

meat

dairy

sugar 

Eat more of these supportive seasonal foods:

• Young carrots and beets thinned from the spring garden provide vitamins and minerals necessary for the body to carry out its detoxification processes
• Fresh leafy greens like watercress, dandelion, arugula, romaine lettuce, kale and chard are high in chlorophyll, a powerful blood purifier.  Green leafy vegetables also aid in strengthening the immune system and improving liver, gall bladder, and kidney function – all organs involved in the elimination of fat and toxins.
• Sprouts – alfalfa, bean sprouts like aduki and mung, and sunflower – are easily digestible sources protein and enzymes.  Protein is a necessary for the body to carry out detoxification.
• Immature cereal grasses, like wheat or barley grass, are high in chlorophyll, help purify the blood, and help remove toxic metals from the body’s tissues.
• Lemons are particularly cleansing to the liver and are high in vitamin C, potassium, and other minerals.  Lemons are also astringent, meaning they contract and tighten tissues, which loosen up and clear toxins from deep within tissues and organs.
• The herbs basil, parsley, cilantro, peppermint, marjoram, rosemary, caraway, dill, and bay leaf are high in antioxidants, have anti-microbial properties, increase circulation, and stimulate the liver.  Herbs like cilantro are natural chelators and help to remove toxic metals from the body.
• Onions and garlic, high in sulfur, have anti-microbial and anti-viral properties, stimulate metabolism, promote growth of healthy intestinal flora, and eliminate toxins form the body.
• Spring roots like burdock, Jerusalem artichoke, and chicory root stimulate bile secretion, serve as excellent sources of inulin, and help to cleanse and purify the blood.
• Daikon radish, which contains diuretics, decongestants, and digestive enzymes, is well known for its fat dissolving properties.

 Other beneficial foods and herbs during the spring season include: artichokes, asparagus, green beans, turnips, celery, Brussels sprouts, Extra virgin olive oil, milk thistle, dandelion root, and raw sauerkraut.

And don’t forget to drink plenty of water – between meals and after massage and acupuncture treatments.

Sources:

Haas, Elson, Staying Healthy with the Seasons.  Berkley/Toronto, Celestial Arts, 2003.

Pitchford, Paul, Healing with Whole Foods.  Berekely, CA, North Atlantic Books, 2002.

Wood, Rebecca, The New Whole Foods Encyclopedia. New York, Penguin Books, 1999.

http://www.pacificcollege.edu/acupuncture-massage-news/articles/1102-what-season-change-means-for-your-body.html

http://www.massagetherapy.com/articles/index.php/article_id/1656/Massage-and-Bodywork