Cleansing Into Fall

Each year at the tail end of summer I find myself taking an inventory of my wellness - both physical and emotional being. This year as we proceed with our “new normal” into autumn I believe that now more than ever I’m in much need of a cleanse. Though this summer has been offbeat and outlandish - we Icelanders were blessed with the luxury of nature. Many of us jumped into our cars and drove around our country, lodging in villages and on camping grounds.

A facet that felt retroactively normal and reminded us of the times before the tourist mecca began, when it was mostly just us locals circling around the island. Though I was physically active, as per usual with my outdoor activities, I had my sizable share of gourmet dining and wine sipping. Traveling and socializing for me are always an invitation to indulge in fun foods.

Before fall is in full effect I’m jumping on my annual cleanse for ten days. There are almost as many health benefits to dietary cleanses as there are versions of them. I approach it as an opportunity to strengthen the immune system, reduce inflammation and boost hydration. For whatever reason people commit to a cleanse, I believe most of us experience an increase in vitality, energy, and focus - all while reflecting clearer and firmer skin.

The first few days I tend to be a tad sluggish due to a lack of caffeine - Icelanders are big coffee drinkers and it’s a tough one to shake. And yet just a few days in I find myself receiving a type of natural high - experiencing optimal wellbeing while turning back the clock isn’t a shabby path into autumn.

I also use this time during my cleanse to weed out certain foods and weigh in others. Something that is easier said than done during the week. I don’t practice the “master cleanse” or other liquid-only methods. I include solid food like greens, herbs and other non starch vegetables like broccoli, cauliflower and asparagus. My protein intake consists of fresh fish. Then I drink water like it’s my job and sip on my turmeric latte (recipe below).

3 tbsp turmeric powder
3 tsp ginger powder
2 tsp cinnamon
1/2 tsp salt
6 tbsp coconut oil

Heat spices on a pan in the coconut oil to create your turmeric paste.
Then heat one cup of almond or oat milk with 2 tsp of turmeric paste to dissolve.
Pour into a drinking cup to serve.
The remainder of the paste can be stored at room temperature.

Enjoy and have a happy healthy autumn 🍂