This month, I shared my detox tips with Glamour.
Detoxing doesn’t have to be scary. For me, it’s part of being healthy and reboots my system when I get off track. It reminds me to slow down, have patience, and get a handle on cravings and desires. And while our bodies and organs are generally efficient at detoxifying, I believe giving them a little rest and relaxation is a good thing.
Detoxing while fasting is something I do but I understand it might too extreme or challenging for some … and that’s okay. During a fast, there is no chomping of anything AKA just a liquid diet. Fasts are believed to get the junk stuck in the body (bad bacteria, mucus, toxins) out of there! Fasting and detoxing really is all about improving your health so listen to your body. Yes, you lose water weight but it also gets you started on the right track. So when you fall off, it's an easy way to get back on board.
With all the buzz about juice cleanses and intense fasting regimens, it’s easy to forget about some less intensive detox methods that are still amazing for your health. If you are a beginner in the detox world, start with soup! I ate soup almost every day while I was fiber-focusing my way to a wedding ready body. A detox soup is packed full of the best ingredients together in one pot, pureed. This makes it easy to digest so you can still get the benefits of a detox.
The best part about a detox soup is that you still get that full flavor that will still leave you satisfied but still ensures your getting your healthy dose of vitamins and minerals. Since soups rely primarily on vegetables, not fruits, it’s low on the glycemic scale and full of fiber. Sip one serving of soup six times per day. If you feel you need to eat more, add another serving or two to your days until you feel satisfied. There is absolutely no calorie counting on a soup detox. The soup should be naturally low in calories but watch out for sneaky ingredients like cream and dairy!
This Chilled Zucchini Soup, made by my chef, Gavan Murphy, is one of my favorites. Enjoy this delicious recipe as one of your soup detoxes or as a light dinner choice! For another soup recipe, check out my Green Veggie Soup!
Chilled Zucchini Soup
(Makes 2-3 cups)
- 2 medium zucchini, peeled and chopped (about 2 cups)
- 2 stalks celery, chopped
- 2 tbsp. fresh squeezed lemon juice
- 2 tbsp. extra virgin olive oil
- 2 tsp. mellow white miso (a paste that can be found at your health food store or in the butter section of Whole Foods)
- 2 small cloves garlic, crushed (scale back if you’re not a huge garlic fan because the flavor is more pronounced raw)
- 1/2 tsp. – 1 tsp. Himalayan Sea Salt
- Pinch of cayenne for a little kick
- 1 avocado, cubed
- 2 tbsp. fresh dill, chopped
- 1 cup water, or additional if desired to thin
- Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt and cayenne in a blender or Vita-Mix and process until smooth.
- Add the avocado and dill and blend briefly.
- Check for thickness and add more water if you prefer a thinner soup and blend.
- Serve chilled or at room temp. Stored in a sealed container in the fridge. This soup will keep for up to three days.
TIP: Remember to ALWAYS consult with your doctor or nutritionist before beginning any dietary change.
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.