Why detox? The question should be why not detox! Admittedly, with all the junk we consume, it’s essential we clean up our body every now and then. So that even if you don’t stick to strict diet, your body does not suffer from the ill-effects of bad nutrition. Mitun lists the pros and cons of going on a detox…
– Rests your digestive system from overly processed foods, sugars, hormones and antibiotics.
– Helps eliminate wastes due to high fibre and water content in the foods.
– Helps you feel light and brings about a sense of control mentally.
– Improves skin and hair due to consumption of fresh organic fruits and vegetables.
– Not effective for the long term. It’s best followed for three to five days only.
– Any weight loss achieved is temporary due to water loss.
– Many people mistake detox for fasting or only juicing leading to nutrient deficiencies and lowered immunity.
– There is no real evidence that detox diet actually removes toxins from the body.
Ingredient of the week
It boosts metabolism, helps digestion and aids nutrient absorption. Not just that, when applied on skin as a face scrub, the anti-bacterial and anti-inflammatory properties help keep the skin safe from infections like acne and sloughs off dead skin cells.
IDEAL DETOX RECIPE
Roasted beetroot, quinoa and mango salad with turmeric vinaigrette
2 purple beets
2 medium mangoes
100g raw Quinoa
1 tbsp coconut oil, melted
Pinch of rock salt
1/4 C fresh-squeezed orange or lemon juice
2 tsp organic apple cider vinegar
Few fresh basil leaves, minced
1 tbsp extra virgin olive oil
1 Cup fresh arugula leaves, packed
1 cup kale leaves
2 tbsp raw pine nuts
1/2 tsp ground black pepper
Preheat the oven to 400 degrees. Scrub the beets well. Remove any obvious blemishes from the roots but leave most of the skins on if you can and slice them.
Put into a large mixing bowl. Pour the melted coconut oil over the beets, stir in the salt and toss. Spread the coated beets in a single layer onto a baking tray. Bake for 15 minutes. Give the beets a quick stir and rotate the pan in the oven. Bake for another 15 to 20 minutes, until the beets are fork-tender. Remove from the oven.
Meanwhile cut mangoes into cubes. Stir together the orange juice, apple cider vinegar, fresh basil and olive oil in a small bowl. Set aside. Place a skillet over medium-low heat and add pine nuts. Toast them until they are fragrant and just barely turning a golden brown, about five minutes. Remove from heat. Return the roasted beets to a large mixing bowl. Toss with the dressing. Serve over a bed of arugula, kale and top with the toasted pine nuts, mangoes and black pepper.