Many people cleanse to restore health, reduce symptoms, lose weight or prevent disease. Others do it to take a break from self-destructive habits, such as sugar, alcohol, caffeine or nicotine abuse. Others cleanse for spiritual enlightenment.

I personally think the most powerful effect cleansing brings is rejuvenation of the mind and spirit. Cleansing and fasting can be very inspiring- cultivating vitality, increased energy, and the desire for positive change in all aspects of life. It is motivating and causes us to confront stagnation in our lives; gaining the desire to create lasting health-giving habits and the will to let go of destructive behaviors. The relationship we have with food also changes as we feel the healing power of whole, nutrient dense foods. We start to want only good food, we eat less and cravings diminish. We become more content, productive and motivated, better inside and out.

Equally as powerful for most is the noticeable physical health benefits of cleansing. Our bodies possess the power to heal themselves, without expensive medical treatments or prescription medication. Giving our bodies a solid break from the toxic and congesting substances that most of us ingest daily allows our body’s detoxification systems to work to their full potential to clean out the stores of built-up toxicity. This can solve many chronic health issues people come to think of as just part of life, such as holding onto to extra weight, body aches and pains, skin problems, headaches, allergies, depression, fatigue, high blood pressure, frequent colds, and digestive issues. Healing occurs on many levels as our bodies start to function optimally and come into balance. Give it a try, you might really like it.

Two delicious and easy-to-prepare salads for support of your spring cleansing efforts.

Green Cabbage Salad

Cabbage is a cruciferous vegetable known for its anticancer properties. It is also great for weight loss and detoxifying the body, in addition to being highly nutritious! Cabbage is rich in folic acid and vitamin C, and contains selenium, an antioxidant mineral many of us are deficient in. This salad also contains cilantro, an herb that facilitates the detoxification of metals from the body. This recipe is a healthy alternative to the standard coleslaw. Vegan, raw, gluten and dairy-free.

Servings: 6   Calories: 108   Carbs: 8g   Protein: 2g   Fat: 8g   Fiber: 3g

Ingredients:

1 medium-sized head of cabbage, outer leaves and core removed, finely shredded (equal to 4 cups)
3 carrots, peeled and finely shredded
1 cup cilantro, finely chopped
2 TBSP extra virgin olive oil (or, try 1 TBSP of toasted sesame + 1 TBSP olive oil)
1 TBSP flax oil
2 TBSP raw apple cider vinegar (try Bragg’s)
1 tsp. honey
2 TBSP sesame seeds
sea salt/pepper to taste

Instructions:

A food processor works great to shred the cabbage and carrots. Or, shred by hand with a grater. In a small jar or bowl, make the dressing by combining the olive oil, flax oil, apple cider vinegar and honey. Set aside. In a large bowl, combine the cabbage, carrots, and cilantro. Stir in the dressing and sesame seeds. Add sea salt and pepper to taste.

Red Cabbage and Apple Salad

This salad is simple to prepare and a great cleansing, low-calorie option to have in the fridge for munching whenever you are hungry. The deep red/purple/blue color of the cabbage leaves is from the powerful antioxidant anthocyanin. You cannot go wrong with eating a lot of cabbage! Vegan, gluten and dairy-free.

Servings: 6   Calories: 75   Carbs: 13g   Protein: 2g   Fat: 2g   Fiber: 3g

Ingredients:

1 TBSP extra virgin olive oil
1 medium-sized yellow onion, sliced
1 large apple, peeled and chopped
1 small-sized head of red cabbage, outer leaves and core removed, chopped
1 cup water
1/4 cup apple cider vinegar
1/2 tsp sea salt

Instructions:

In a medium/large saucepan over medium heat, add the olive oil and saute the onion and apple until soft, about 5 minutes. Add the cabbage, water, apple cider vinegar and salt. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, uncover and let cool. Store in the refrigerator and enjoy.

Follow Origin as we undertake a six-week cleanse and detoxification program. This marks week number one where we are easing into things with a basic elimination diet, avoiding all toxic and congesting foods. The diet is vegan (although some fish or chicken can be consumed for those with greater protein needs) and based on non-allergenic, organic whole foods. The idea is to gently cleanse your body and get prepared for a more intense cleanse, eventually taking in only vegetables, fruits and/or juices. For the more robust, a 2-3 day fast without food will follow the vegetable/fruit only portion. We will then ease out of the cleanse, again supporting our bodies with the basic elimination diet.

Week-by-Week Cleansing and Fasting Plan:

Weeks 1 and 2- Transitional stage, will focus on removing toxins and congesting foods from the diet.

Week 3- Continuation of week 1 and 2 with a focus on raw foods.

Week 4- A diet of just fruits, vegetables and various low-sugar juice; 2-3 days will be juice only without food.

Week 5- A transition back to a diet mostly of raw foods.

Final Week- A transition back to a diet like the first two weeks, eating non-toxic and non-congesting foods.

Toxic and Congesting Foods

What to avoid these first two weeks: All common allergenic foods (dairy/milk, wheat/gluten, soy, eggs, shellfish and peanuts), red meat, pork, hydrogenated fats, all toxic/refined fats, refined flours, bread, baked goods, sweets, refined sugars, soda (diet too), drugs, alcohol, and coffee or excessive caffeine. Avoid all processed foods (pretty much all pre-packaged foods) and eat only organic foods, if possible.

Cleansing Foods

What to eat: Fruits, non-starchy greens and herbs, which are the least congesting foods. Followed by all other non-starchy vegetables, and then starchy vegetables such as winter squash, beets, carrots, peas, and root vegetables (like sweet potatoes and parsnips). Next the gluten-free whole grains- rice, amaranth, buckwheat, millet and quinoa. Slightly more congesting, but definitely acceptable foods for the first two weeks are nuts (raw or soaked, almonds are the best choice), seeds, legumes (beans) and oats (look for gluten-free).

I will personally be including some fish or chicken, about twice a week (this is optional). As far as fats go, small amounts of olive and coconut oil are acceptable. The only sweets allowed are small amounts of maple syrup and honey. At this point, you can choose to drink limited amounts of black and/or green tea, although it is best to avoid caffeine all together. Unlimited quantities of herbal teas, Cleansing Lemonade, and water should be consumed frequently throughout the day.

Later This Week

Look to our blog this week for more on how and why to cleanse and detox. To support the program, we will be posting satisfying and yummy recipes so you don’t feel like you are missing a thing.

Recipe for Cleansing Lemonade:

Juice of one organic lemon

2-3 tsp of pure maple syrup

pinch of ground cayenne pepper

8-12 oz of pure spring water

It’s that time of year, where we let go of winter and welcome in spring. Time to seek fresh energy, new growth, and revitalize our beings– the perfect time for a cleanse! It has been years since I have done an involved cleanse. Two babies and years of breast feeding later, I am ready to get back to a seasonal cleansing and detoxification routine.

My cleanse will start Saturday, April 2nd. You are welcome to join me. I plan to embark on a 6 week program, starting with an elimination diet that removes toxins and congesting foods and gradually work towards doing a fast where I ingest no food for several days. Look for the full program coming soon to Origin’s blog. I will also be posting cleansing recipes, tips, and sharing my experience. Here’s to your health.

Sports drinks are a contentious issue for me.  Despite their assumed athletic relevance, they generally remind me more of consumerism and excess than they do of actual athletics.  I think of a specific Gatorade ad starring Kevin Garnett where he appears to sweat the color of his Gatorade.  I think about sports drinks’ bright colors and completely radical names that I always deliver in a certain way when I read them aloud.  Finally I think about sugar.  A 32-ounce bottle (pay attention to serving size when you read the label; the 32-ounce bottle in your hand is likely broken down into four servings) of a typical sports drink contains over 50 grams (13 teaspoons) of sugar and 200 calories.  Is this something I really need after a four-mile run on the trail by my house, even if it is a grueling uphill climb, switchback after switchback?

My contention with sports drinks isn’t that they don’t have a purpose, it’s that they’re generally overconsumed and overhyped.  I can’t help but think that sales figures are sports drink manufacturers’ biggest concern, but Kevin Garnett’s bellow seems to scream otherwise.  What’s the reasoning behind the typical sugar, water, and electrolyte composition of these drinks?  When, if at all, does it become important to rehydrate with something other than water?  What, beyond the commercial viability of selling sugar water, are the real benefits to professional athletes and amateurs alike?
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Making Hummus Artichoke Dip at Winter House

Origin represented Tribe Mediterranean Foods at the 2010 Winter House PR event held in Park City, where various media experts came to experience a variety of great products and participate in numerous fun events. Origin put on a cooking show, showcasing four mouth-watering hummus recipes created with Tribe’s all natural hummus. On the menu was Hummus Crostini, using Tribe’s Roasted Eggplant and Sundried Tomato Basil Hummus; Grilled Flatbread Hummus Pizza; Hummus Mozzarella Pesto Panini; and, my favorite, Hummus Artichoke Dip. The Hummus Artichoke Dip was so good we had to post it!

Tribe Hummus Artichoke Dip
It is hard not to love artichoke dip. This version uses hummus in place of mayonnaise (used in typical recipes) for a lower calorie/fat option, with equal the amount of flavor~ more to love! Serve it hot out of the oven with pita chips, tortilla chips, crackers, crostini toasts, or your favorite cut vegetables. Always a party pleaser.

Ingredients:
1- 8oz tub of Tribe Roasted Garlic Hummus
1-8oz cream cheese, softened
1-14oz can of artichoke hearts, or 2-6oz jars marinated artichoke hearts, drained & coarsely chopped
1-2 scallions, finely chopped
1 1/2 cups shredded parmesan cheese
1 tsp worcestershire sauce
salt and pepper to taste

Instructions:
Preheat the oven to 350 degrees. In a medium sized bowl, beat the hummus and cream cheese together with a hand mixer at med speed until well combined. Stir in the artichoke hearts, scallions, and parmesan cheese until combined. Add the worcestershire sauce, salt, and pepper.

Pour into a small casserole baking dish, 8×8 or 8×6. Bake uncovered for 30-40 minutes until bubbly and browned. Serve immediately with pita chips, tortillas chips, crackers, crostini toasts, or cut vegetables. Enjoy!

This information originally appeared in the article “Prepare Yourself: Ultra Racing” on BackcountryBeacon.com.

Athletes require special support.  Overlooking the impact of your diet means injuries can occur more easily and will take longer to heal.  Using food to address tissue and joint wear and tear, vitamin and mineral loss, and free radical formation only adds to performance.  Rather than focusing solely on volume, get more out of food by choosing nutrient-dense options like eggs, whole grains, fruits, vegetables, nuts, seeds, legumes, bone broths, and coconut oil.  These choices alongside superfoods like nutritional yeast, spirulina, and goji berries, help meet your body’s higher needs for vitamins (for energy and to combat inflammation) and antioxidants (to repair the damage strenuous exercise can cause).  Healthy fats such as fish and flax oil are indispensable for lubricating joints and minimizing inflammation.  Read the rest of this entry »

This article originally appeared in the Park Record’s Parent section on August 15, 2009, as written by Greg Marshall.

Homemade Snacks Are Better

The biggest challenge to making healthful meals for kids is a lack of time, says nutrition specialist Michelle Larson.  Busy parents often depend too much on pre-packaged goods for brown-bag lunches that are often loaded with sugar, artificial fats and other culprits.

“It’s an easy thing to fall into,” said Larson, who is the co-owner of Park City’s Origin Nutrition.  At the same time, Larson said letting kids overindulge in sweets and snacks can be detrimental, even if long-term consequences, such as diabetes and obesity, aren’t immediately apparent.
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Organic food has many reputations.  Some think it’s a marker of a healthier option for themselves and the environment, while others see it as an elitist, unaffordable, and unnecessary category.  A forthcoming report in the American Journal of Clinical Nutrition has further fueled the debate, stating that there are no significant nutritional differences in organic food as compared to conventional food.  The report also concludes that there are no additional health benefits of consuming organic over conventional food.  This is a review study, drawing its conclusions from a selection of fifty-five previous scientific studies.  Something not considered worthy of their review, however, is the very thing that differentiates organics- the restriction of pesticides, herbicides, and insecticides.
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Stay energized with this nutritionist-approved energy gel. It really works to give you that extra boost in order to finish strong during a challenging workout or race. Because it contains complex carbohydrates, protein, and fat, it works better than the standard gels made of just carbohydrates or simple sugars.
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