Spring-clean Your System

Illawarra Mercury

Wednesday October 19, 2005

Feeling irritable? Always tired? Are your hair and skin looking decidedly lacklustre? It could be time for a detox and, as the following book extract suggests, the warmer months are the best time for it.

If you are in tune with your body, you will often feel when it's not running smoothly.

Even if you've lost touch with your personal rhythms, your body will send you plenty of signals that it needs a detox tune-up.

Detoxing can be challenging so you need to choose a time that works for you. The start of spring, summer or autumn are best because you don't need as much food to refuel your body as you do in winter and detox foods tend to be light.

Ideally, you should also choose a time when you're not under a lot of pressure or, better still, when you have a few days off - it's important that you take it easy.

Directly after a bout of the flu or food poisoning is a bad time to detox. So wait until you've had sufficient time to recover.

You may also want to delay starting a detox program if you are feeling emotionally vulnerable - such as if you've just ended a relationship or moved house.

While many people choose the longer detox programs - seven days or two weeks - you should be aware that you may face some hurdles in maintaining your busy schedule.

For example, you may develop a detox headache and find it difficult to concentrate. We recommend that you don't take painkillers because they add to your toxic load.

Be aware that withdrawal headaches from caffeine can be particularly vicious on the second day. You'll need to make sure you drink plenty of water and that, if you want to, you can lie down until the effects of the headache subside.

If you feel light-headed on a detox program, never drive a car or operate machinery. Rest is the best remedy.

Also avoid very hot baths and showers, as these not only reduce your energy but may increase your blood pressure.

We recommend you stop the detox program immediately if you feel sick, light-headed or dizzy, or if you have a constant headache or muscle pain that you would rate as severe. Don't feel discouraged. You can always embark on the program again when you feel more able.

This is an extract from The Australian Women's Weekly new guide Detox. Available from newsagents and selected stores, it includes information on detoxing, tasty recipes and suggested menu plans.

Mixed Bean Salad

Preparation time 15 minutes, serves 1

1 clove garlic, crushed

2 tspns olive oil

2 tspns fresh lemon juice

1 x 300g can four-bean mix, rinsed, drained

1 trimmed celery stalk (100g), chopped finely

1 medium yellow capsicum (100g), chopped finely

1 cup (30g) seeded black olives, chopped coarsely

1 cup loosely packed fresh flat-leaf parsley leaves

1 small red onion (50g), sliced thinly

1 cup 20g baby rocket leaves

1. Place garlic, oil and juice in screw-top jar; shake well.

2 Place remaining ingredients and dressing in medium bowl; toss gently to combine.

Per serving

10.3g Total fat

(1.5g saturated fat)

27.6g Carbohydrate

995kL (238 cals)

9.3g Protein

10.5g Fibre

Asian Broth

Prepa Brothration time 15 minutes (plus standing time), Cooking time 10 minutes, serves 1

5 dried shiitake mushrooms (10g)

1 cup (375ml) vegetable stock

2 tspns tamari

1cm piece fresh ginger (5g), grated

1 tspn peanut oil

1 small carrot (35g), sliced thinly

30g snow peas, trimmed, chopped coarsely

1 green onion, sliced thinly

1 cup (40g) finely shredded Chinese cabbage

30g canned bamboo shoots, cut into matchsticks

1. Place mushrooms in small heat-proof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems; halve caps.

2. Combine stock, tamari, ginger and oil in medium saucepan; bring to a boil. Add mushroom and carrot, reduce heat; simmer, covered, until carrot is just tender. Add peas, onion, cabbage and bamboo shoots; simmer, uncovered, 2 minutes.

Per serving

2.6g Total fat

(0.4g saturated fat)

13.8g Carbohydrate

410kJ (98 cals)

4.6g Protein

6.6g Fibre

Stir-Fried Asian Greens With Tofu

Preparation time 10 minutes, cooking time 10 minutes, serves 1

2 tspns peanut oil

2cm piece fresh ginger (10g), cut into slivers

1 clove garlic, crushed

100g Chinese broccoli, chopped coarsely

100g broccolini, chopped coarsely

150g baby bok choy, chopped coarsely

100g firm tofu, chopped coarsely

1 tblspn water

2 tspns tamari

2 tspns coarsely chopped toasted peanuts

1. Heat oil in wok; stir-fry ginger and garlic until fragrant.

Add vegetables, tofu, water and tamari; stir-fry until greens are just tender.

2. Serve stir-fry sprinkled with nuts.

© 2005 Illawarra Mercury

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