Toowoomba at the moment is FREEZING! A few weeks ago a girlfriend & I had our first sauna at City Cave Toowoomba. If you haven't been, you need to go - it’s awesome (btw we have no affiliation with them - I just like recommending great Toowoomba business's when I can).
Saunas are a great way to get the body's internal mechanisms moving. A 30 minute sauna creates approximately the same amount of perspiration as a 10 kilometer run. As your body increases sweat production to cool itself, your heart works harder to boost circulation, thus improving your cardiovascular system. Your immune system is also strengthened because when your body temperature is raised, your systems fight this "artificial fever". Sweating helps detoxify your body, by removing the accumulation of potentially carcinogenic heavy metals as well as alcohol, nicotine, sodium and cholesterol. Profuse perspiration also deeply cleanses the skin, creating beautiful and improved tone, texture, and colour.
There are many other ways to ‘detox’ your body. Some of these include:
Fasting for 1–3 days.
Drinking fresh fruit and vegetable juices, smoothies, water, and tea.
Drinking only specific liquids, such as salted water or lemon juice.
Eliminating foods high in heavy metals, contaminants, and allergens.
Taking supplements or herbs.
Avoiding all allergenic foods, then slowly reintroducing them.
Completely eliminating alcohol, coffee, cigarettes, and refined sugar.
Alternatively, you can include some of these easy detox recipes in your diet:
Avocado and Tomato Salad With Shallots
Avocado is known as a super fruit, it is full of vitamins, antioxidants & carotenoids. Likewise, tomatoes are low in calories as they are 95% water but they also contain fiber as well as vitamins A, B & C.
Ingredients
1 large shallot or 2 smaller ones, peeled and finely chopped
2 tsp balsamic vinegar
3 medium tomatoes, sliced
1 ripe avocado
olive oil
sea salt and black pepper
Put the finely chopped shallot in a small bowl or container, such as an egg cup, with the balsamic vinegar while you prepare the salad.
Arrange the sliced tomatoes on one side of a plate. Cut the avocado into halves and remove the stone; cut through the flesh to the skin but not through the skin itself. Starting at the pointed end, peel the skin away with your fingers; if the avocado is ripe enough, this should be easy. Arrange the avocado slices on the other half of the plate.
Carefully, using a teaspoon, arrange the chopped shallot in a fine line between the two halves, leaving any excess vinegar behind. Drizzle olive oil over the salad, grind some black pepper over everything and put a little salt on the tomatoes. Serve immediately.
Warm Asparagus and Zucchini Salad
Asparagus is high in glutathione, which helps your liver to function effectively while zucchinis are a good source of potassium, beta carotene and vitamin C.
Ingredients
6-10 hazelnuts
250g (8oz) bunch of asparagus
1 large handful of salad leaves
1/2 large zucchini
salt and black pepper
For the Dressing:
1/2 tsp Dijon mustard
1/2 tsp clear honey
juice of 1/2 small lemon
1 tsp olive oil
Chop the hazelnuts and then dry-roast them in a non-stick pan; when they start to smell toasted, remove the pan from the heat. Fill a large pan with water and put it on to the boil.
Trim the woody ends from the asparagus and then discard them (they can go toward vegetable stock if you wish). Cut the remaining stems halfway along and put the thicker, lower halves into the boiling water for 3 minutes. Now add the rest of the asparagus to the pan of boiling water and cook for 2 minutes.
Make the dressing:
Whisk the mustard, honey, lemon juice and olive oil together until smooth. Arrange the salad leaves on a plate.
Meanwhile, make long strips of zucchini with a potato peeler; discard any which are entirely peel and also get rid of the rather seedy core. Add the strips to the asparagus and cook for a further minute.
Drain and allow to cool briefly until the asparagus can be handled, and then arrange both the asparagus pieces and the zucchini strips on top of the salad leaves. Whisk the dressing once more and drizzle it over everything, season with salt and black pepper and scatter the hazelnuts on top. Serve immediately.
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