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Herbal Equinox Cleaning through herbal teas and vegetable-based detoxification and cleanse!
The Equinoxes are time to re-energize from winter’s stagnancy or prepare for the long winter ahead and boost your innate metabolism and lymphatic function (immune response). During the Spring and Autumn, the organs of elimination need some attention. At ApotheKara, we believe the Equinox times are ideal times to cleanse your body and detoxify any impurities from the winter or summer. These impurities could be inflammatory or infectious in nature and could be affecting your overall vibrancy and energy levels! ApotheKara recommends a gentle cleansing process in 3 segments. During the entire 9-day period you drink a blended herbal tea designed specifically for your health needs. First 3 days is a diet rich in fresh vegetables, seeds, nuts, fermented foods and whole grains, weaning off wheat, any sweets including fruits, nightshades, dairy, caffeine and meats. The next 3 days consists of the soup cleanse, for these 3 days you eat soup, raw carrots, celery and cucumbers whenever you are hungry. Prepare a soup from our recipes! The last 3 days is back on the same diet of the first 3 days, but now adding fruit first thing in morning. After the 9 days you introduce foods slowly back into your diet, being mindful to see the sensations or effects each food offers. Introduce one new food type at each day and observe your digestive response and energy levels.
Herbal Cleansing Soup Recipe
Try to choose fresh, organic, local ingredients in preparing these soups. The following are few recipes for Equinox-inspired soups for the Equinox Cleanse Process:
Equinox Cleanse Soup
1 onion, sliced into thin crescents
1/2 cup shiitake mushrooms, sliced
½ small purple or green cabbage, sliced
1/2 cup carrots, sliced into half moons
1-inch piece of fresh ginger root, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil or avocado oil
2 ½ quarts Vegetable Broth
2 tbsp light miso, or to taste
1 cup spinach, kale, watercress, parsley finely minced
freshly ground black pepper is desired
In a large pot over medium heat, sauté onion, shiitake mushrooms, carrots, cabbage, ginger root, and garlic in olive oil until vegetables have softened. Approximately 5 minutes.
Add vegetable broth and bring to a boil. Lower heat with lid on and simmer for 10 minutes.
Turn off heat and add greens. Cover, and let stand for 5 minutes. Add freshly ground black pepper as desired. Dilute miso in a small amount of warm broth and add to soup.
