Gentle Detoxing for the New Year

I love this stuff. I really do, it's amazing for inflammation and has a really grounding effect. It's also quite a bit simpler than other detox strategies, and I know that what I need around this time of year, in the cold, is comfort and warm tea. Tea that also effectively brings everything back to balance. Balance has been pretty key for me this year. It's not something I thought too much about in the past, but now, it's one of my favorite things. Really. Keeping myself from running myself ragged, big fan. 

So taking a few minutes to think about my health in the morning and evening has been a long missing ritual, that I'm grateful to have reintroduced. 

Here's what's in it:

Burdock Root: A cleansing antioxidant that promotes a strong immune system, stimulates good digestion, and supports all the elimination pathways of the body. 

Slippery Elm Bark: Supports the skin, kidneys, and urinary and respiratory systems in their natural elimination process. It is used to soothe inflammatory irritations and minor gastrointestinal ailments by absorbing toxins from the bowels. 

Red Clover: Is an antioxidant with specialized flavonoids that promote healthy cell proliferation and help the immune system suppress harmful bacteria and other invasive microbes. It supports the kidneys as well as the urinary systems. 

Sheep Sorrel: Is used traditionally as an astringent, anti-inflammatory, antioxidant, diuretic, and laxative. This herb contains many beneficial vitamins and minerals that support health and well being, and it functions in the body as an antioxidant. 

Rhubarb Root: Provides detoxification support to the digestive system, colon, and liver. I also helps minimize the risk of abnormal cell division by impeding the proliferation of harmful micro-organisms. Mineral content includes calcium, iron, magnesium, zinc, potassium, and selenium as well as vitamins B, C, and E. 

Blessed Thistle: Helps alleviate ingestion caused by liver congestion. It has long been used as a digestive tonic and a diaphoretic to support skin detoxification. This thorny plant contains B-complex vitamins as well as calcium, iron, and manganese. 

Kelp: Is a mineral-rich seaweed that promotes healthy bowels and proper immune function. It contains alginates that help remove heavy metal contaminants from the body, cleansing and soothing the intestines. High in vitamin content, keep also contains more than two dozen important minerals as well as proteins, carbohydrates, and essentially fatty acid. 

Watercress: Is a rich source of chlorophyll, vitamins A and C, antioxidants, and many minerals. Traditionally used for its detoxifying and restorative properties, it contains insoles, which deactivate and eliminate excess estrogen from the body. Watercress also contains vitamins A, B6, and C, and is rich in iron, copper, calcium, manganese, and carotenes. 

(All information about ingredients provided by Flora)

Here's how you use it: 

  • Mix 2 oz of Flor Essence with 2 oz of hot water. 
  • Drink in the morning before breakfast on an empty stomach, and once before bed. 
  • For accelerated results drink one in the afternoon before lunch. 

This post is a collaboration with Flora and Social Nature. All opinions are my own. 

Artichoke Chimichurri with Kale Veg Stir Fry (Vegan)

This recipe was styled and prepared by Jacki Portoke, and the Artichoke Chimichurri is an exact recipe from Pretend It's a Donut

This was so good, and that might have to do with the fact that I didn't have to make it myself, but even if I had made it, I think I'd still love it as much. So this all vegan fresh herb dip definitely rivals anything made with dairy or mayo. You can put it on pretty much anything, I had it on stir-fry, but I also really wish I had some rye crackers to go with it and just eat it all day. But of course veggies and toast would work well with this too. 

It's super simple to make and has all plant ingredients, so you won't have to scour your grocery store for ingredients you haven't heard of. It does have a bit of red wine vinegar which gives it an interesting twist. It reminds me a bit of some vegan herb pesto I made not too long ago, kind of taking a healthier, and not to mention cheaper, twist on old favorites. 

Here's what you'll need:

For the chimichurri:

  • 14.5 oz can of artichoke hearts - drained
  • 1 bunch of cilantro
  • 1 punch of parsley
  • 2 cloves of garlic
  • 1/4 cup of red wine vinegar
  • 1/2 cup of oil - this was made with avocado oil

For the stir-fry:

  • 1 yam - chopped
  • 1/4 head green cauliflower - chopped into 1" pieces
  • 1/2 cup of mushrooms - chopped
  • 1 bunch of lacinato kale - chopped
  • 1 clove of garlic - chopped
  • salt and pepper - to taste
  • 1 tablespoon of olive oil or avocado oil 


  • Place 1 tablespoon of oil in a skillet for the stirfry and warm chopped garlic in oil for 2 minutes or until it softens. 
  • Add in kale and yams and cook for 4-5 minutes. 
  • Add in remainder of vegetables and stir well. 
  • While cooking take all ingredients for chimichurri and place inside a food processor. Blend well and serve in a medium serving dish. 
  • Cook vegetables for 5-6 minutes longer or until the yams and kale are tender. 
  • Serve together