{Beauty} cleanse - week one


As the sun begins to peak through the clouds and the days grow longer I cant help but feel that familiar urge to cleanse - my body and my home. Spring is about renewal and rebirth, after the hibernation of winter we 'awake' once more. On a cellular level we can assist the body to bloom and become in sync with the powerful rhythms of mother nature. This spring you can follow along on my {beauty} cleanse...


It is important to make sure that you let your body excrete toxins, there are three ways it does this >> your urine, your bowels and your skin.

  1. Hydrate with water that has a tiny amount of good quality sea salt in it. Add citrus, berries and cucumber to your water bottle and drink enough for your body (weight in kgs / 0.024). 
  2. Along with hydration make sure that you include enough fibre and whole grains to encourage healthy bowel motions.
  3. Scrub your skin, doing this stimulates your lymphatic system, use a natural fibre brush for dry body brushing, massage your skin with natural oils such as coconut oil mixed with your favourite essential oil.


Head to the farmers markets and stock up on your greens, im thinking artichokes, asparagus, spinach, lettuce, green beans, sprouts, watercress, broccoli, peas and rocket.

What makes these spring green foods so highly detoxifying? Their spectrum of phytochemicals, like chlorophyll in greens, sulforaphane in sprouts, and silymarin in artichokes, supports liver health, boosts the body’s key antioxidant glutathione, oxygenates your blood, and aids the removal of toxic compounds. Their fibre content feeds the good bacteria in your body and helps ensure that you’re eliminating all the toxins you cleanse.



Green 'pasta' dish >>


1-2 large zucchini's
4 cups of fresh spinach [loose leafs]
¼ cup of walnuts [toasted]
2 cloves of garlic
3 ½ tablespoons of cashew cheese [see seperate recipe]
½ cup of olive oil
Black pepper [to taste]
Salt [to taste]


  1. Use a peeler or a spirulizer to prepare the zucchini, place the zucchini 'pasta' in a lightly oiled pan and gently warm, once ready set to one side.
  2. Meanwhile prep the spinach and walnut pesto sauce.
  3. Place a small sauté pan onto a medium heat. Make sure the pan has no oil or water, it needs to be dry for the walnuts to toast.
  4. Next, place the walnuts in the sauté pan and toast for one-to-two minutes. The walnuts should not turn dark. Once they are toasted, place aside for later use.
  5. In a food processor or blender add the spinach, toasted walnuts, garlic and cashew cheese and pulse until it turns into paste. Slowly add the olive oil and continue. Make sure to slowly drizzle in your olive oil to avoid large clumps.
  6. Add the cooked 'pasta' and spinach-pesto sauce together in a pan and mix well on a low heat to make sure they are heated evenly through. Serve and enjoy!

Cashew Cheese >>

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2 cups raw unsalted cashews, [soaked in salted water for 2-4 hours]
1/2 cup nutritional yeast
1/4 cup filtered water, plus more as needed
1/4 cup fresh lemon juice, plus more to taste
1 teaspoon Celtic sea salt, plus more to taste
1/2 teaspoon garlic powder, plus more to taste
1 tablespoon freshly chopped flat leaf parsley [optional]


  1. Drain the soaked cashews and rinse thoroughly.
  2. Throw the cashews into the food processor with the other ingredients (except the parsley) and pulse until you reach your desired consistency. Add more water as needed. Tweak lemon juice, garlic, salt, and onion powder to taste.
  3. Transfer the cheese to a bowl, and stir through the parsley.

Be sure to check back in the weeks ahead to continue on your {beauty} cleanse.

Love, J x

Jen ParkerComment