Detoxing without too much pain..

Posted on January 12th, 2011
Categories: News

If you, like myself, have used the Christmas holiday to over indulge in every way, then, like me, your head will be full of good intentions to loose the newly acquired flesh wobbling over the top of your trousers; not to mention the silently groaning liver. 

The quiet month of January is the perfect time for detoxing and loosing a few pounds.  Sadly, we all know how to do it, it is just rather boring keeping on the straight and narrow!  So here are a few detox ideas to help you along your way.

One of the most successful detox ingredients is Lemon Juice, full of vitamin C and an immune system booster.  In his classic 1939 book “Back to Eden”, Jethro Kloss, the father of herbalists points out:

“Lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile, and is very good in cases of malaria. Sufferers of chronic rheumatism and gout will benefit by taking lemon juice, also those who have a tendency to bleed, uterine haemorrhages, etc”
He goes on to add: “…Lemon is an antiseptic, or is an agent that prevents sepsis [the presence of pathogenic bacteria] or putrefaction [decomposition of tissue]. It is also anti-scorbutic, a term meaning a remedy which will prevent disease and assist in cleansing the system of impurities.”
Some people drink diluted lemon juice first thing in the morning, with hot water.  I want to suggest a hot drink that is a little more interesting and offers the added bonus of ginger, which is an excellent circulation stimulant; and, like lemon, an immune system booster.   In addition, ginger stimulates the production of digestive juices.   I have also added Apple Cider Vinegar, benefits of which I will dedicate next week’s newsletter to, as it deserves it’s very own story.
The other recipe, Thai Chicken Soup, encompasses all of the above ingredients, minus the vinegar, with the addition of chili.  Chili has long since been an addition to food to aid digestion and curb the appetite.   

 Good luck with the detoxing!

Should make enough for 2 to 3 mugs


1 large thumb sized piece of fresh ginger
½ large imported lemon or 1 large juicy local lime
1 teaspoon of honey per mug/cup
1 teaspoon of Apple Cider Vinegar per mug/cup


 Grate the ginger and squeeze the lemon, place both into your teapot

  1. Pour in about a liter of boiling water
  2. Leave to infuse for 5 minutes
  3. Pour the infused tea into your mug and add a teaspoon of honey and a teaspoon of apple cider vinegar

  Thai Chicken Broth
Serves 2 hungry adults as a main course!

 2 large chicken breasts
2 litres of chicken stock – freshly made is best, but stock cubes are fine
1 thumb sized piece of ginger – very finely grated
4 cloves of garlic – very finely grated
1 large handful of fresh coriander
3 small red chilies – de seeded and cut very finely
1 lemon grass stalk
2 tablespoons of Thai fish sauce (nam pla – which you can find in most supermarkets)
2 teaspoons of sugar
3 tablespoons of freshly squeezed lemon or lime juice 

  1. Cut the chicken breasts into two and remove any fatty bits
  2. Make the chicken stock if using cubes, or boil the fresh stock, in a large saucepan.  Bring to the boil
  3. Place the 2 chicken breasts into the boiling stock, reduce the heat a little, and leave to simmer gently for 15 minutes, with the lid on
  4. Prepare and measure the remaining ingredients
  5. To get the best flavour out of the lemongrass stalk, you need to gently crush the stalk, once it has been peeled and cleaned, to tenderize the flesh on the inside of the stalk.  Then can cut it into smaller lengths
  6. After 15 minutes, remove the chicken breasts from the stock, which should be tender enough to shred or cut into strips.  Place to one side
  7. Then add the garlic, lemongrass, chilies and half of the coriander to the stock.  Simmer for 10 minutes
  8. After 10 minutes, return the chicken, the fish sauce and sugar to the stock.  Stir well and let simmer for a few more minutes to bring all the flavours together.
  9. Finally, stir in the lemon or lime juice, taste along the way to ensure it is not to acidic in taste.  Then add the rest of the coriander and serve immediately.

Written by Claire Low, Lakuku Services Ltd