Recipes for Natural Health
SPRING CLEANSING HERBS
In Canada, April is our official month to come out of hibernation and cleanse our mind, body and spirit of the toxic overload we have accumulated during the long winter months from over consumption, lack of exercise, lack of sun, lack of fresh air and not to mention lack of privacy!
Spring Greens Cleansing Tea
Mix dried herbs together and store in a dark glass jar away from air, heat, moisture and sunlight. To use: pour 4 cups of boiling water over two tablespoons of herb mix. Cover tightly and infuse for 20 minutes. Strain. Add stevia to taste if necessary.
Drink three to four cups daily for at least two weeks.
If you wish to use this tea for children under the age of 12, consult with a qualified herbalist for the correct dosage and for ongoing supervision.
To Assist Your Cleanse
You should eat an organic diet rich in fruits, fibre, vegetables, whole grains, lean chicken and fatty arctic fish (i.e. salmon). Your diet should have no dyes, additives or artificial ingredients. Just natural whole foods. Don't forget to avoid sugar, white flours, coffee, fermented foods, animal fats and dairy products during any cleanse as they interfere with the cleansing process. Take a brisk walk daily. But most importantly, do not forget to cleanse your beautiful mind and spirit...have a relaxing bath with dead sea salts and essential oils; dry brush your skin; walk barefooted at least 15 minutes daily; meditate often; and tell someone your sins, then forgive yourself. If you don't already have a sacred place for quietude ...please find one. It can be in the woods near a cliff or a special corner on the patio as long as everyone knows they cannot disturb you for 30 minutes. Really, start anew and be all you can be. Happy cleansing!
Contact me at email@example.com if you have any questions or comments about this recipe.
Colleen has a Bachelor of Arts degree in Geography and has been a practicing herbalist since 1996. She is currently studying The Science and Art of Herbology with revered herbalist Rosemary Gladstar.
Recipe published: Spring, 2002
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