Spring Cleaning Your Body with Seasonal Produce

Every time I open my weather app the pollen tracker is flashing high alert. New things are blooming and there's color and beauty everywhere we look. But with that beauty comes occasional seasonal annoyances. Here are some of my tips and tricks to support your body through this time of year. 

Spring cleaning isn't limited to our homes, yards and garages. It's an absolute necessity for our bodies too. After a long, sluggish winter full of heavy, cooked comfort foods, very little sunlight and limited activity it's time to give our body systems a spring refresher. Eating seasonally is a healthy, safe and natural way to support your gentle cleansing while lightening your winter load, flooding your body with much needed nutrients and enzymes and boosting your energy for the warmer more active season coming our way. So, what's in season? Below is a short list of some of the most common spring fruits and vegetables. These foods are at the peak for nutrient density. They easy to find this time of year and more affordable. Add these items to your shopping list all season long to gently support your body's spring cleaning efforts. 

Spring Produce: apricots, arugula, asparagus, beets, chard, fennel, garlic, grapefruit, leeks. lemons, lettuces, mint, parsley, pea greens, radishes, spring onions.

Here are two of my favorite spring cleaning recipes. But don't feel limited by recipes. Add these items as raw or steamed sides to compliment your favorite protein dish. Juice them together in endless combinations or mix up a variety of light and delicious salads.

Roasted Beet, Goat Cheese and Arugula Salad


1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, raw and chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled


Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool. Place salad atop 4 plates and arrange the roasted beets around the salad. Sprinkle with avocado and goat cheese and serve.  

ABC Cleansing Juice


2 apples
1 medium beet peeled
1 cucumber
2 handfuls of greens (chard, spinach, watercress)


Juice ingredients and serve over ice.

Check back tomorrow for tips on using essential oils and herbal teas to support your body through the spring.