Getting outside in nature is good for the soul, has been shown to improve your mood, support creativity, will help to get you or keep you grounded, and is the best way to get Vitamin D.
Working in the garden is a great way to spend time outdoors. Although it's too early to plant anything outside yet, lots of life can be found there already. Early plants are blooming...johnny jump ups, violets, pasque flowers....and wild strawberries. I have an alpine variety growing in my yard and am hoping to see some fruit in the next couple of weeks or so. I'll keep you posted!!
The David Suzuki Foundation has launched 30X30 where you commit to spending 30 minutes outside in nature for 30 days, starting May 1. I urge everyone to participate and post their pictures on Facebook. I would love for you to share them on my Facebook page at Majec Nutrition!
Spring is the best time to do a detox. Always start very slowly and gently when cleansing. If it is done too quickly your body could become overloaded with stored toxins, making you feel very ill.
First steps include drinking 6 - 8 glasses of water each day to ensure proper hydration, and eating 6 cups of vegetables per day.
A great way to get a whole bunch of veggies in, is to make fresh vegetable juices. Fresh juice is easily absorbed and assimilated in the body, providing you with calories, nutrients and the inherent enzymes contained in each fruit or vegetable, as well as giving your digestive system a bit of a rest.
Check out the book "Crazy Sexy Juice" by Kris Carr for some great recipes.
This morning I made a delicious juice from:
2 medium sized beets
4 stalks of celery
2 mini cucumbers
5 leaves of kale
1 inch piece of ginger, peeled
1/2 inch piece of turmeric peeled
Clean and prep veggies and fruit. Prepare in juicer.
Place beef bones in slow cooker. Add clean veggie scraps and 1 tbsp of pure apple cider vinegar. Season with sea salt, pepper, basil, thyme and oregano. Add 2 bay leaves. Cover with filtered water. Slow cook over night for 12 hours. When slightly cooled, remove and discard bones, vegetable scraps and bay leaves. Store broth in a large glass container for a few hours. A layer of fat will accumulate on the top of the broth. After a few more hours, skim the hardened fat off the top of the broth and put remaining broth in glass canning jars, which can be stored in the fridge for a few days, or frozen for later use. Broth will be thick and gelatinous.
To make a stew or soup, place broth in Dutch Oven. Prepare vegetables of your choice, examples include onions, garlic, diced carrots/parsnips/turnips, diced potato, green peas and beans, then add to broth. Add some whole grains such as barley, wild rice, or quinoa....
While it's always best to choose food that is grown without pesticides and chemical fertilizers, they do cost more and may be unaffordable to some. Check out the Environmental Working Group's Clean 15 and Dirty Dozen list to know which foods, conventionally grow, are safe to eat, and which to buy organic. Save all your clean veggie scraps to make into healthy and nutritious broths. Check out your local farmers markets!! Buying wholesome food, that is locally and ethically grown, supports our local economy.