Welcome to May!
Is it 07th week in lockdown? Not that I am counting but the emotional rollecoaster is true and real.
Every Monday morning I do Motivation Monday video. I love having that focus on Monday morning and my schedule clearly written for the whole week. For sure I am not perfect but I am defenitly getting better in achieving what I want. I am also patient with myself going more inwards to think and be with my thoughts so that I can be focused.
This weekend I spent Friday and Saturday with my coaching tribe. Heart-centered people who know that they want to help others and have the lifestyle they always wanted. The services they provide during COVID-19 are invaluable. Why? As good coaching is all about good listening, it is about self-mastery of life.
Now, let’s talk about cleansing and detoxification. This is my topic and how I put back my health on track. May for me is the month of easy digestionas as well as minimizing the impact of stress and anxiety to manage the digestive problems which quite often are rooted in an emotional state.
Digestion is also a key when it comes to losing weight. Without your liver and gut properly functioning , losing weight can be a very hard task.
Role of fibre and nutrient dense food
The sole function of fibre is to provide fullness and bacteria for our gut to help produce the compounds which in turn balance our sugar levels and tell our brain that we are full.
The recommended intake is 30g of fibre a day and with all simple carbs means that a lot of people suffer from lack of right quantity of fibre in their diets. If you aim for colorful food in every meal it will satisfy not only your senses but also your apetite. Portion control is also a key and you should work out your hunger and fullness scale and stop eating at 80% full so that your brain has time to catch up. Target two pieces of fruit, five servings of vegetables, three servings of whole grain, and one or two servings of nuts or seeds daily.
If you feel that you cannot fit in that much fibre (and some people cannot) , taking supplement or fibre powder can be a good option.
The difference between detox and cleanse
Over the years people realised the health benefits of cleanse and detoxification. Many people experience good results, focus on themselves, their diets and build healthy habits over a short period of time which they can continue once the cleanse is done.
Over the years I have done many detoxes and cleanses , with my coaching tribe as well as Independetly and recently I finished one lead by Functional Medicine Practitioner – Andrea Nakyama. There is always something new to learn or try.
Following her defenition – The purpose of a cleanse is to clear the body of foods and chemicals that you may be allergic or sensitive to. It’s also an opportunity to rid the body of toxic burdens. At the same time it’s meant to improve your body’s ability to handle and dispose of these substances. What are some of the places in which toxins come into our lives?
- pesticides in produce
- plastic drinking bottles (now you have glass!)
- phthalates and parabens in skin and hair care products
- solvents from paints
- hormones from meat that leak into our water supplies
This means removal of some of the foods for a week . Simultaneously, you’ll be adding certain foods and nutrients that will enable you to improve your patterns of toxic elimination. We remove alcohol, sugar, gluten and caffeine to give our body and especially liver a break and discover and food senstivities.
Detox is focusing on flushing out toxins from your body which have accumulated over the time. Toxins love sitting in our fat cells. Cleansing goes a bit further , it is the rest for your mind as well and doing other activites such as meditiation, body brushing, gentle exercise. Time to go inwards and focus on mindful activites and restoring and waking up our intituition to what serves us in this world.
Cleansing is a vacation for your internal organs and for your body and mind —rest, relax, reset, refresh!
Why and How to start the cleanse
If you feel sluggish, can’t lose weight, have poor skin , poor digestion resulting in frequent bloating it may be the time for the cleanse. I always suggest it to the clients when they start with me as I think it is a good way to so called ‘clean the tank’ and prepare for change of habits. Not everyone is ready as it is a challenge to start with but it defenitly can be done.
My Group Restore and Renew Program lasts three weeks to give you time to prepare, cleanse and reintroduce the food groups. I provide recipes, support, protocols and even essential oils and supplements if you want to (from Doterra) (at additional cost). These are a great add on to the whole experience.
If you join by 15th May you will also get a Welcome Pack with selection of oil samples, teas and self-care products worth £80. Cost is £97 (instead £127). It also includes initial coaching session and follow up two weeks after cleansing program. You get access for life and opportunity to take part in the cleanse 4 times a year without addtional cost.
Program starts on 01st June 2020.
You can also download my e-guide which is a good starting point.
I also suggest the recipes and food to include and one of them are beetroots which I like to add everyday to my cooking. I juice them, roast, make hummous and recently done this beetroot curry. Have a try.
Are you Ready?
So are you ready for the cleanse? You might not be or have a lot of objections. Investing money in yourself it is not an easy thing to do. However, joining the program might be what you need and want. Having guidance and accountability is great as well as support. On your own it might be a very lonely journey. Focusing on your health can be a great thing to do right now. Maybe you have not be successul in social distancing from your fridge or had far too many drinks (no judgment – have been there) and while the lockdown is being relaxed you want to refresh and come back to your form?
If you are not sure let’s talk and you can book the appointment here:
I really hope you can join
Beetroot Curry with Carrot & Coconut Sambal
Carrot and Coconut Sambal
- 45 g Unsweetened desiccated coconut
- 125 ml coconut water (or mineral/ filtered water)
- 1 small red onion
- 1 large (or 2 small) carrots, coarsley grated
- 1 lime, juice and 1/2 tsp zest
- Fine sea salt to season
- 1 red or green chilli finely chopped (optional)
- 650 g fresh beetroots (approx 4 medium)
- 1 tbsp coconut oil
- 1 tsp coriander seeds
- 20 dried curry leaves (or 1 sprig fresh)
- 2-3 small green chillies, finely chopped
- 1 cinnamon stick, bashed in half
- 1 large onion, finely sliced
- 3 garlic lcoves, finely sliced
- 1/2 tsp fine sea salt, plus more for finishing
- 1 400ml can full-fat coconut milk
- 15 g fresh coriander
- 1 lime, jucie for curry and zest to garnish
- Seasoning to taste
- 1 lime, cut into wedges to serve
Carrot and Coconut Sambal
- Combine the desiccated coconut and (coconut) water in a small bowland soak for 30 minutes.Slice the onion into thin slices. Add the onion, with the grated carrot, lime juice and zest to the coconut and mix well. Stir in the chilli if you are using it.Taste for seasoning. It should be fresh and sharp to balance the curry.Spoon into a serving bowl, cover and set aside while you prepare the curry
- Peel the beetroots and cut them into thick matchsticks / batons.
- In a large pan over medium heat, melt the coconut oil.
- Add the coriander seeds, curry leaves, chilies and cinnamon stick. Stir welland cook for two minutes until fragrant.
- Add the onion and salt. Stir and cook until the onion slices are translucent(about 7 minutes). Add the garlic, stir and cook for one minute, then addthe beetroot and coconut milk.
- Reduce the heat and partially cover. Make sure that the liquid is simmeringvery lightly, not boiling. Boiling will cause the coconut milk to split. Cook for25 minutes until the beetroot is tender and flavours have combined.
- While the curry is cooking, wash and chop the coriander.
- To finish the curry, remove the cinnamon stick and squeeze in the limejuice. Stir, taste and add seasoning to balance the flavours. Fold in half ofthe coriander. Either sprinkle the remaining coriander over the curry, orput it into a small dish for diners to help themselves.
- Serve the curry on a platter with rice and the sambal. Garnish with the limewedges.