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. 

How to Make Vegetable Broth From Kitchen Scraps

I've been affectionately calling this my trash soup. Hopefully, that's endearing and not a huge turn off. But basically you just take kitchen scraps, pretty much anything that you'd leave on the chopping block, put them in a freezer bag until you have a few cups and then add it in some water and cook it for about an hour. Those are basically all of the directions which I will most likely also list below. So mine is full of full-sized things like a whole onion that sprouted, a poblano that got a little bit sad looking, some not so crunch celery. 

You can basically put anything in here. I've even used pulp from my juicer before, although it does change the flavor quite a bit if you juice a lot of fruit, but you can get pretty creative with it. It's simple and you can make broth without having to plan for it or buy more ingredients, just use what you've got, or what you don't need anymore. The basic ingredients for vegetable broth are onion, celery, and carrots, which work fine and coincidentally they're all in mine, but I've found that it's kind of an anything goes equation with this broth. 

Here's what you'll need:

  • Kitchen scraps
  • enough water to cover them 
  • a large pot



  • Place all ingredients in the pot and set on high until everything thaws out. 
  • Reduce heat to medium and cook for 45-1 hr. 
  • Add salt and pepper to taste. You can throw in a few herbs as well. 
  • Store in the freezer in a bag or container, or use fresh within 2 days. 

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 

Stimulating Nutmeg Scalp Treatment

I feel like I've made a lot of homemade beauty products this week. Not complaining, not at all. I love having little things around my bathroom every time I shower. Apparently rosemary can help your hair grow by up to 22%. That's volume, not the speed of hair growth. Although it does help hair grow faster too. 

It's also clarifying, it smells good, and is apparently really good for memory. I use it in another one of my favorite recipes here, which is more of a rinse than a treatment, it's less moisturizing and more clarifying.  Nutmeg is good for any inflammation and is full of antioxidants. It can also help hair grow. Additionally, it's a pain killer which was pretty cool to discover.

Here's what you'll need:

  • 3 tablespoons of olive oil
  • 1 teaspoon of rosemary
  • 1 teaspoon of nutmeg
  • alternately you can use rosemary oil or nutmeg oil


  • Blend all ingredients
  • Shake well
  • For best results let the herbs infuse in oil for a few days
  • Apply directly to scalp and massage into wet hair in the shower
  • Leave on for 10-15 minutes
  • Rinse well. You may have to shampoo twice.