10 Foods for Detoxing
The good news is your liver and kidneys do a great job at cleansing without juices, fasts, or strange concoctions.
Here are a handful of foods with impressive detoxifying properties. Many foods that are rich in vitamins and antioxidants can assist your body’s natural ability to cleanse and detoxify itself. Not only can these foods help your body remove toxins, but they also are powerhouses for nutrients.
How to Buy
You should be able to find all the food on this list at your local co-op.
Please buy local and organic when possible.
How to Store
Lemons – will last a month in the refridgerator.
Ginger – in the crisper drawer of the refrigerator. If part of the ginger has been cut or peeled, be sure to blot it dry with a paper towel before storing.
Garlic – at room temperature in a dry, dark place that has plenty of air circulation, like in a wire-mesh basket or open paper bag in a cupboard or pantry.
Artichokes – sprinkle with a few drops of water and store in and open silicone bag in the coldest part of the refrigerator for up to 1 week. If cooking them on the day you buy them, leave them at cool room temperature. Once opened, marinated artichoke hearts will keep refrigerated for up to 2 weeks.
Beetroot – in a cool, dark place for up to three days, or in the crisper section of the refrigerator for up to 10 days.
Green tea – keep sealed in a clean, odor-free, airtight container, and should be opened as little as possible to minimize its exposure to the elements. The container should be as small as possible to keep the amount of air in contact with the leaves to a minimum.
Cabbage – best stored whole and unrinsed until you’re ready to use it. Cutting into it will cause it to lose vitamin C, which will lead to faster spoilage. To store a head of cabbage, place it in a silicone bag in the crisper drawer of your fridge. A head of cabbage will last up two months when stored this way.
Brown rice – store in your pantry for 3 to 6 months before you need to be concerned about rancidity. To get the most from it you should store brown rice in a dry area in an airtight container. Your storage area should be out of bright light and kept at room temperature or cooler.
Asparagus – store them as you would store cut flowers: Trim the bottoms and stand the spears up in a glass or jar with about an inch of water. Refrigerate them for up to 4 days.
Broccoli – mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container or plastic bag.
Grapefruit – if you won’t use within about 5-7 days, it’s best to keep them in the refrigerator. Once you cut or peel grapefruit, it should be stored in the refrigerator in a glass container.
Avocado – refrigerate an avocado that is ripe or close to it. If you refrigerate an unripe avocado, it will ripen eventually, but the texture and taste may be compromised. If your avocado is ripe, place the whole, uncut avocado in an airtight container or in the produce drawer in the refrigerator.
Collard Greens – store unwashed greens in moist paper towels and place in sealed silicone bags in the crisper drawer of the refrigerator. They will keep about three to four days.
Spinach – wash, and dry it, pulling out any bad leaves. Place it in a glass container or resealable silicone bag. Then dampen doubled paper towels, wring them out, and lay over spinach. Seal the container and refrigerate spinach up to two weeks.
How to Cook
These foods are all best fresh.
Sauté a couple together with a splash of avocado or olive oil. Add Miso Paste and plant butter, or tamari sauce.