Every single day, your body is working quietly and powerfully to protect you. With every breath you take, every bite of food, every sip of water, your cells are assessing, sorting, and transforming what’s needed—and what must be let go. This is detoxification: your body’s innate ability to process, neutralize, and eliminate harmful substances. But in today’s world, that natural process can become overwhelmed. The air we breathe, the foods we eat, the products we put on our skin—all contribute to a growing toxic burden. A Detoxification Diet offers a way to reduce that load while nourishing your body with the nutrients it needs to restore balance and resilience.

A "detoxification diet" is actually something you can do everyday by incorporating certain foods into your diet. Think of it as an inclusion diet where the focus is to bring in a variety of detoxification-supporting foods each day. Kohlrabi is an excellent food to support detoxification! It is a cruciferous vegetable like broccoli, cabbage, radishes, and kale, and it's part of the Brassicaceae family of vegetables. Cruciferous vegetables contain compounds that can upregulate biotransformation pathways in order to transform and excrete toxins.

Sometimes when the weather cools it is easy to get into the habit of eating more dense, cooked foods. For some people this is just what they need. But for others, a balance between raw and cooked is best. We each are unique, and so should be our diets. This colorful and nutrient-dense salad provides some key ingredients to support healthy detoxification. The dressing is delicious and can be used as a dip for raw veggies or used to top your favorite salads! I've even used it to top steamed vegetables! In functional medicine, detoxification is often considered "biotransformation" because our bodies will transform harmful substances into less harmful substances and then excrete them from the body.

You are going to love this nutritious raw kale slaw. It's full of detoxification and antioxidant compounds, and just bursting with the fresh, bright flavors of basil, mint, and cilantro. All tossed in a slightly spicy and gingery, creamy almond butter dressing. What I love about this salad is that it lasts up to 5 days in the refrigerator! Once it's made, you can take out portions as needed to easily fulfill part of your daily raw veggie needs. I've been serving a large plateful of this Thai-style kale slaw with fried eggs for breakfast, or tossed with leftover rice and garbanzo beans for lunch. It's also delicious served with a thai-style main dish for dinner, such as Thai Coconut Fish Sticks, Thai Fish Curry with Garden Vegetables, or this Vegan Thai Green Curry.

Even though it may be winter, you can still eat the colors of the rainbow and give yourself a hearty dose of powerful phytonutrients! Consuming these deep red, magenta, and orange colors you see in this salad means that you are flooding your body with plant chemicals that prevent DNA damage, stimulate the immune system, reduce inflammation, block substances we ingest from becoming carcinogens, and of course mop up free radicals. If you haven't worked with fennel before then you are in for a treat. This delicious vegetable adds complex flavors to this salad. I love eating it raw but it's also delicious braised or roasted!

After the richness of holiday meals and celebratory treats, your body might be calling for a reset. If you’ve had a bit more sugar, alcohol, or indulgent food than usual, your detox pathways may be feeling the strain. Symptoms like sluggish digestion, low energy, bloating, or inflammation can be gentle signals that your system is ready for a little extra support. This vibrant detox salad is more than just a bowl of greens—it’s a therapeutic blend of plant compounds that help your body rebalance. Cruciferous vegetables like kale and cabbage are rich in sulfur-containing compounds (like glucosinolates) that activate phase 2 liver detox enzymes, while arugula and broccoli offer bitter compounds that stimulate bile flow and support fat metabolism.

If you have a baby or toddler and are ready to introduce them to the lovely world of green smoothies then keep reading. If you are an adult who's curious about green smoothies or have a child who has never tasted one before, then keep reading. This post is for you too!

My garden is going nuts this year. I've never had so much kale! Everything is so lush and beautiful. I planted rows of sweet onions amongst the kale and other vegetables. Little did I know last spring, but allium vegetables are great at deterring aphids.

If you've been shopping at your local Farmer's Market lately you might have noticed some beautiful purplish-green leafy vegetables for sale called mustard greens. My bet is that you've also wondered what you could do with them if you were to purchase them! Mustard greens are spicy and slightly bitter. I like to add them to soups and stir-fries.

Happy New Year! Cheers! This is our favorite green juice recipe, in fact, our children think it's the bomb! They love it. Serve it in a pretty glass with a stainless steel or glass straw. I think you'll find that this green juice is very mild tasting and quite enjoyable to drink.