Spring means warmer weather, allergies and, of course, spring-cleaning. This time of year provides the perfect opportunity to detoxify your body and prepare it to successfully battle whatever is to come, including tough-to-beat allergies and colds. Spring is also a great time to get into the kitchen and try out some great new recipes.
Kirkman’s Detox Aid can assist in removing toxins from the body. Although Kirkman’s supplements are Ultra Tested® and screened for 950 environmental contaminants, it is nearly impossible not to be exposed to any contaminants. That’s where detoxing is useful.
In addition, Kirkman® provides several different forms of zinc, including a zinc with vitamin C, in liquid form and in a topical cream. Zinc supports the immune system and many other processes. Another great “spring-cleaning” aid is a detox product. Kirkman® offers a wide variety of detox products that can assist in removing toxins from the body, helping you create a fresh start for your season.
Supplements are an easy way to assist in detoxification and building immunity. The diet can be another great way to ensure good health during your spring-cleaning. Be sure to serve yourself and your kids energy boosting food along with supplements that promote good gastrointestinal/immune health.
Eating seasonally and building recipes off of the fresh produce available at your local market is a great way to make sure you’re incorporating a variety of fruits, vegetables and nutrients into your diet.
Try incorporating seasonal fruit into this easy, highly nutritious recipe. You can swap out the various fruits depending on preference and availability.
Below, we also have included a vegan, cauliflower crust pizza. Cauliflower is a popular ingredient that can be prepared in many different ways and is a healthy alternative to the gluten version.
Frozen Fresh Fruit Loaf (Adapted from Glutenfreecooking.about.com)
- 2 cups fresh sliced strawberries
- 2 cups fresh blueberries
- 1 cup halved red seedless grapes
- 1 cup fresh sliced peaches
- 1 cup fresh cubed pineapple
- 2 cups miniature marshmallows
- 8 ounces room temperature cream cheese (light or regular)
- 1/2 cup powdered sugar
- cup mayonnaise
- 1 tablespoon vanilla extract
- 1/2 cup heavy whipping cream
- Prepare fruits by slicing and cubing. Place in a large mixing bowl. Add marshmallows.
- Beat whipping cream until stiff peaks form. Place in a small bowl and set aside.
- Place cream cheese in a mixing bowl and beat on medium speed for about one minute or until smooth.
- Slowly add powdered sugar, mayonnaise and vanilla and beat just until smooth.
- Fold the cream cheese mixture into the fruit mixture. Gently fold in whipping cream.
- Pour into a 9×4 bread loaf pan.
- Freeze at least 4 hours or overnight.
- To serve cut slices from loaf pan OR run hot water over the bottom of the loaf pan until frozen mixture releases and carefully serve on a platter in a bed of lettuce.
Tip: You can reduce the sugar in this recipe by half OR use 1/4 honey with good results. You can substitute the cream cheese and mayonnaise for casein free, vegan products.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Vegan Cauliflower Crust Pizza (Adapted From Detoxinista.com)
- 1 pound cauliflower florets (fresh or frozen)
- 3 tablespoons ground chia or flax seeds, divided
- 6 tablespoons water
- 1/2 cup almond meal
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Marinara/Pizza sauce
- Pizza Toppings (i.e. vegetables, vegan cheese, meat)
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” into a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
- In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan “egg.” Set aside and allow the mixture to thicken.
- Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.
- Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon a ground flax or chia seeds, salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet. (I used a quarter baking sheet, so the crust filled the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into your desired size, keeping the crust about 1/4-inch thick.) For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.
- Bake at 400 degrees F for 30 minutes, until the top is lightly golden and dry to the touch.
- You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.
- Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. I added marinara sauce, sautéed onions, fresh spinach and a sprinkling of cashew parmesan, for a properly combined pizza.
*Note: You can skip the cooking and cooling process when using frozen cauliflower. Simply allow the frozen cauliflower to thaw in your fridge overnight, which creates a “cooked” texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using a dish towel.