SPRING DETOX BY NATHALIE RASING
INCLUDING A SPECIAL SPRING RECIPE TO KEEP THE BLADDER & KIDNEYS HEALTHY
The health of our kidneys is important to filter fluids and keep our body clean from waste and toxins. The bladder you want to keep strong and functioning well over the years for obvious reasons. Twists Asanas are the right one, the twisting action gives the abdominal organs a thorough massage and squeezes the kidneys, while the intensifying blood flow to and from the kidneys rejuvenates them. As groin opening poses keep the bladder in good shape and help keep its elasticity. You want to create space in the lower abdomen and tone the muscles supporting the bladder. The spreading action of the legs and relaxing of the groin area like in Baddha Konasana and Upavista Konasana, does just that. And to increase the effect you can do them in inverted poses. That way the whole abdomen relaxes and the pressure in the organs felt from being upright is relieved.
INGREDIENTS AND THEIR PROPERTIES
Probably you all know cranberries for its properties to help keep the bladder healthy. But there are lots of ingredients that support the bladder and kidneys. I created a rich dish with flavor and crunch packed with these ingredients. Pomegranate has one of my favorite flavors and the zing of its molasses combines well with the sweet beets. Apple and walnut is a killer combination and the thick creamy cashew topping makes these wraps a true indulgence. Beets are wonderful, with anti carcinogen and blood purifying properties. They also help dissolve and eliminate acid crystals from the kidneys that can form into kidney stones. Also walnuts and sprouts strengthen the kidneys, whereas pomegranate and cilantro support the bladder. In the recipe the bold ingredients support the kidneys or bladder, so make sure you include them in your dish.
BUCKWHEAT WRAPS WITH POMEGRANATE, BEETS, APPLE, WALNUT & CASHEW CREAM RECIPE
(for two people)
50 g. buckwheat groats
1/2 tl. chia seeds
100 ml. water
coconut oil to fry
handful mixed lettuce leaves
10 g. sprouts
125 g. cooked beets in 2 cm. cubes
1/2 peeled apple in thin slices
20 g. chopped walnuts
40 g. sweet little tomatoes cut in 1 cm. pieces
juice of 1/2 to1 lemon
handful chopped cilantro
handful chopped mint leaves
1 tbs. pomegranate molasses (pure pomegranate without added sugar)
1/2 ts. honey
ground black peper
1/4 cup raw cashews (soaked 6 hours, then rinsed)
1/2 cup water
1/4 cup lemon juice
1/4 clove garlic
1/2 teaspoon Himalaya salt
pinch white peper
Ground the buckwheat groats and chia seeds to a flour in the foodprocessor. Add a pinch of salt and water and mix until you have a batter. Heat a frying pan on a medium fire, add a little coconut oil and bake 18 cm. wraps.
Put the beets in a bowl with the pomegranate molasses, honey, black peper and a pinch of salt to marinate. Peel and cut the apple in thin slices sprinkled with lemon juice to avoid them getting brown. Cut the tomatoes in 1 cm. pieces, sprinkle with some salt and let the water drip out from a sieve. Combine in a bowl with the juice of half a lemon and lots of chopped koriander and mint leaves.
Blend the cashew nuts with the other ingredients as long as it takes to become silky smooth as mayonaise.
Assemble on each wrap some lettuce leaves, beets, apple, tomato salsa, sprouts and walnuts. Add some good dollops of cashew cream on top.