Wednesday, January 8, 2014

New Year and New Begining

 Here it is, a new year. New months, new years or new moons are considered markers of time. They mark a beginning point and  inspire us to introduce change. One of the most popular focuses for change is in the lifestyles that lead to changes in health. Frustrating limits lead many people to consider committing to a detox program. These programs can offer greater mobility or help shed a few extra pounds. Excess weight, low vitality and joint pain are often the result of a sluggish system. However, this commitment can seem rather like the squirrel caught in a trap. It would rather chew off its leg than be restricted. Rather than opening the door to frustration (which may lead to defeat) consider giving yourself with a trimmer, healthier new you through a detoxing cleanse.

The main difference in a cleanse and a diet is that you don’t have to starve to cleanse. Adding nutrient dense foods, coupled with removing the most common dietary toxins, such as sugar, soft drinks, yeast, corn and excess animal protein will bring about a natural cleansing and building of your body systems. Eating fiber-rich vegetables improves bowel function, and drinking plenty of water  allows toxins to be flushed from the body. It only stands to reason that offering your body the cleanest and highest nutrition will lay a foundation for homeostasis…perfect balance. A body in perfect balance finds its perfect form. 

Feast, don’t fast, with naturally detoxifying foods. Try including plenty of naturally detoxifying foods, like cabbage, leafy green vegetables, curry, bitter greens, garlic, parsley, lemon, ginger, celery, green tea, cayenne pepper, grapefruit, and sea vegetables.  I include Honduran Chimol as a relish or side to slaws, beans and other foods. As a side to meals, chimol guarantees fiber, balances pH and supplies the 5 colored vegetables suggested by nutritionist. I’ve given you the recipe below. You can also find more about detoxing by reading my January 10, 2013 entry titled Detoxing is Releasing. I welcome your comments.  Here’s to a healthy you in the new year.

Honduran Style Chimol (or chismol) is a condiment usually served with grilled meats, but also goes well with other dishes including beans and rice.  My favorite is to put it on top of coleslaw. Alone, it could be used for a delicious salsa.The raw mix of five colors along with the addition of lemon or lime juice and apple cider vinegar makes this dish a fountain of health in my estimation.


1 medium red or white onion
2 Roma tomatoes
2 medium bell pepper halves (ideally 1yellow, 1 orange)
3 Stalks of celery
sprigs of cilantro (or culantro) to taste
Juice of 2 lemons or limes
¼ cup apple cider vinegar
Salt or garlic salt to taste
(additional vegetable options include carrot, green pepper, or green beans)

  1. Finely chop all vegetables and cilantro.
  2. Mix together in large bowl.
  3. Add lemon juice, vinegar, optional salt, and mix until all vegetables have been coated. The more you stir the more liquid created.
  4. Cover and refrigerate. Best when chilled 4 hours or more.
Makes approximately 2½  cups.   Keeps well for about a week.