Spring Clean Your Body With Real Food
I am over at Simple Bites today with a column about using real foods for cleansing.
The words detox and cleanse are thrown around in infomercials and magazines and just about everyone is selling the product that will work wonders. But who wants to spend extra money on some products that may or may not work?
Besides, I am all about healing with real foods. You really needn’t look much further than the farmer’s market and your own kitchen to do a little spring cleansing of your own.
Head on over to see the full article.
Thanks for continually posting your knowledge, resources and inspiration for those of us seeking to eat real food. I have a question about coconut milk. The good stuff is very expensive and I can’t say I love the flavour it adds to say, smoothies. As far as nutritional benefits I can’t find the real kicker that makes it worth the money. It has no calcium or vitamins. Is it good purely as a good fat choice? Can you convince me to increase our food budget for it?
I love your take on cleansing, Shannon. I’m planning to do a juice fast next week but now I’ll be incorporating some of your ideas as well.
Andrea, I struggle with the expense of coconut milk, too. One way you can save money is to make your own from shredded, unsweetened, organic coconut. I get mine from Azure standard for less than $2 a pound – and a pound makes a LOT of milk. I don’t use it in smoothies very often, but I do make curry several times a week; I also use it for soaked oatmeal (I don’t like it made with water), and it makes a great dairy-free ice cream. I do consider it an important fat because of it’s high proportion of medium-chain fatty acids, which are good for energy – my skin, hair, and nails all show improvement when I focus on coconut in my diet. HTH!
(Wow, there are a lot of typos in that comment!)
I live in Asia and coconut milk, and in fact anything coconut, is very common and cheap. A small pack of coconut milk is under a dollar, probably US$0.70.
Asians love coconut milk and I love them too. Besides curries, we use it to cook coconut rice (fragrant!) and make coconut desserts. Shreds of coconut are also commonly used in savory and sweet dishes to add extra punch and flavor.