Detoxing – the idea that you can actively flush your system of impurities – is a bit of a controversial topic. We all detox all the time, that is why we have kidneys and livers, and skin and lungs so the body is continuously getting rid of toxins it acquired. So the much advertised detox programmes, juices, pills and other mixtures that promise to get rid of excesses and stored toxins and leave your organs sparkly clean might not be the ah and oh of supporting your body to be at its healthiest and are definitely not a solution or compensation to make up for a period of living less than healthy.
I do, however, believe in the body a little support once in a while. And that is why I do a kidney kickstart twice a year, as I have been doing for the past 12 years, ever since a lady in a South African health store recommended me a suitable broth to do just that. It supports the expelling function of my kidneys, helps to “flush my system” so to speak. And in drinking this broth for a week, I am more aware than usual as to what goes into my body anyway, which in turn helps me to minimise the burden onto my kidneys. Afterwards, I feel better, more energetic, I can pee more easily, and my eyes are clearer. So that works for me – no crazy detox, easy to fit into a busy life and a little reminder to be gentle on my body twice a year!
The key, however, always lies in the balance. Live well and nourish yourself continuously. Exercise and go by the 80/20 rule. If you, like me, would like to call a low burden week a few times a year, here is my really easy “kidney kickstart” recipe:
Bring 7 litres of water to the boil and add about half a kilogram of washed and chopped carrots, 8 washed and quartered red beets and 6 sticks of washed and chopped celery. Boil for half an hour or so and then add one large cup of washed parsley leaves. Boil for another 5 minutes. Let the broth cool off for a while, strain the vegetables and once it has completely cooled down store the broth in airtight containers in the fridge. Drink two glasses of room temperature broth every morning and evening until the juice is finished.
Note: this is not yummy. But it is not too bad and you really do get used to it. Before pouring it into an airtight container, I normally use a sieve to ensure there are no “bits” in my broth because that does have the tendency to put me off it..