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toxins. Use the juice of one small lemon to eight ounces of warm water. Then, sip a total of 64 ounces of cran-water between meals throughout the day. Mix one ounce of unsweetened cranberry juice per seven ounces of pure water. Cranberry helps to balance pH, suppress hunger and combat cellulite and water retention, while drawing out fatty wastes by targeting lymph (a sec- ondary circulatory system beneath the skin that works to rid the body of toxic wastes, bacteria, heavy metals, dead cells, trapped proteins and fat). Sipped daily, this antioxidant- and phenol-rich elixir works to help reduce bloating and melt fat from hips, waist and thighs. Nutrient-rich spring greens like arugula, collard or dandelion greens, lettuce, parsley, spinach, Swiss chard and watercress are classic foods used in a spring detox. Other good choices are antioxidant foods that supply the body with glutathione, the liver’s premier antioxidant, also known as, “the toxic waste neutralizer,” which is vital to or- gan detoxification. Broccoli sprouts are one of the best sources of glutathione; so is asparagus. Eating lightly steamed kale, Brussels sprouts, and cabbage can also support the liver’s ability to detoxify the body.


Finally, eating adequate protein is essential to ensure that the liver can produce the enzymes it needs to break down toxins into water-soluble sub- stances for excretion. Protein plays a crucial role in tissue growth and healing, strengthening the immune system and burning fat. Eat at least 4 to 6 ounces of wild salmon, free-range organic poultry or hemp protein each day during detox. Choosing a daily dose of high-quality glutathione-boosting whey protein pow- der or a brown rice/yellow pea protein powder is another way to pump up the detox process.


Such spring cleaning can help purge our body of toxins and give our whole system the cleansing boost it needs, si- multaneously preparing it for even more healthy weight loss in coming months.


Ann Louise Gittleman, Ph.D. and certi- fied nutrition specialist, is an award- winning New York Times bestselling author and media expert. Fat Flush for Life is the latest in her book series on body detoxification and weight loss.


Detox Recipes Spinach Soup


Makes 4 servings


4 scallions, chopped 2 garlic cloves, minced 4 cups spinach, well packed 2 ¼ cups vegetable broth 1 bay leaf


1 tsp onion powder 1 Tbsp fresh parsley 1 12-oz package of tempeh Juice of ½ lemon Juice of ½ lime


In a large saucepan, cook scallions and garlic in ¼ cup of broth over medium heat until soft (about 8 minutes). Stir in spinach, cover and cook for another 5 minutes. Add remaining 2 cups of broth, bay leaf and onion powder. Simmer in cov- ered saucepan for 5 more minutes. Remove the bay leaf. Purée the soup in a blender, adding remaining ingredients. Reheat if needed and serve immediately.


Piquant Veggies Makes 4 to 6 servings


½ head of broccoli, broken into bite-size florets


½ head of cauliflower, broken into bite-size florets


6-oz jar of marinated artichoke hearts (do not drain)


(or make it fresh using a favorite recipe; many are available online) 1 lemon


Natural salt (optional)


Steam broccoli and cauliflower until tender, but still crisp. Toss with marinated artichoke hearts. Squeeze lemon over veggies and heat in skil- let until hot.


Source: Ann Louise Gittleman


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