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Colonic Seattke or Colonics and Colon hydrotherapy include colonic irrigation and high colonics. We offer seattle and bellevue to address constipation, ibs, detox and cleansing. | ||||||||||||||||||||
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Winter Cleanse Recipes Winter Produce
Simple Kale Salad Preparation time: 15 minutes Makes: 4 servings 1 bunch kale, stems removed and torn into bite sized pieces (about 3 cups) 2 cloves garlic, minced ½ teaspoon sea salt 2 tablespoons balsamic vinegar ¼ cup olive oil Bring 6 cups water to a boil in a large saucepan. Add kale and boil until it is bright green and wilted, about 5 minutes. Remove kale with a slotted spoon and plunge into cold water. Drain kale and pat or spin dry. Set aside. Put garlic, salt, balsamic vinegar, and olive oil in a serving bowl and mix thoroughly. Add the blanched kale and toss to coat. Serve warm, at room temperature, or chilled. Grated Carrot & Apple Salad Preparation time: 10 minutes Makes: 4 servings Juice of 1 lemon 2 apples 2 large carrots ½ cup raisins (optional) Put lemon juice in a serving bowl. Core apples and grate both carrots & apples into the bowl. Add raisins if desired. Toss to coat and serve. Spunky Turnip Soup Preparation time: 30 minutes Makes: 4 servings 2 tablespoons olive oil 2 whole leeks, chopped 1 large carrot, chopped 2 teaspoons dried thyme 1 teaspoon ground mustard seeds 2 teaspoons sea salt, or to taste freshly ground black pepper to taste 2 large turnips, chopped 1 large potato, chopped 6 cups water or stock 1 cup chopped fresh parsley Heat oil in a large saucepan over medium heat. Add leeks, carrot, thyme, ground mustard, salt & pepper. Sauté until leeks are soft, about 10 minutes. Add turnips, potato & water and simmer uncovered until turnips are soft, about 15 minutes. Adjust seasoning. Enjoy as a chunky soup, or puree. Garnish with a healthy portion of parsley and serve hot. Roasted Brussels Sprouts Preparation time: 20 minutes Makes: 3 servings 1 tablespoon butter or coconut butter 1 teaspoon sea salt freshly ground pepper 1 ½ teaspoon caraway seeds 3 cloves garlic 1 pint Brussels sprouts Preheat oven to 400 degrees and melt butter in the preheating oven. Combine butter, salt, pepper, caraway seeds and garlic in a baking dish. Wash Brussels sprouts and take off any old leaves. Add sprouts to the baking dish and stir them into the mixture until well coated. Spread spouts out in a single layer and bake until tender and beginning to brown, about 15 minutes, serve hot or room temperature. Brussels Sprout Stir-fry Preparation time: 25 minutes Makes: 4 servings 1 tablespoon tamari or soy sauce 1 tablespoon rice wine vinegar 1 tablespoon red miso paste 2 teaspoons water 1 pint Brussels sprouts 1 tablespoon olive oil 1 medium onion, chopped ½ small head green cabbage, shredded 3 cloves garlic, minced or sliced 1 tablespoon fresh grated ginger 4 large shitake mushrooms, sliced 1 fresh hot red chili pepper, minced or ½ teaspoon dried chili 2 tablespoons toasted sesame seeds 1 small turnip for garnish In a small bowl or jar with a lid combine tamari, vinegar, miso paste and water and set aside. Trim old leaves off of Brussels sprouts. Heat oil in a large pan over medium heat. Add onion, mushrooms & Brussels sprouts and sauté until onions are soft, about 5 minutes. Add cabbage, garlic, chili and ginger and continue sautéing. When the Brussels sprouts are bright green and just tender, remove from heat and stir in tamari mixture & sesame seeds. Use a peeler to shave pieces of turnip over the stir-fry. Serve. Spicy Red Lentil Soup Total time: 45 minutes Makes: 4 servings 1 tablespoon olive oil or butter 1 ½ cinnamon sticks 4 whole cloves ½ teaspoon whole black mustard seeds ½ teaspoon whole cumin seeds ½ teaspoon fenugreek seeds 2 medium onions, chopped ½ teaspoon turmeric 1 ¼ teaspoon ground cumin 1 ¼ teaspoon ground coriander chili powder to taste 1 ½ cups canned tomatoes, chopped 1 cup red lentils 2 cups water sea salt to taste In a saucepan heat oil and add spices sauté until aromatic. Add lentils, tomatoes and salt and cook until lentils are tender, about 35 minutes. Serve hot. Red Cabbage & Ginger Salad Preparation time: 10 minutes Makes: 3 servings 3 tablespoons rice wine vinegar 2 teaspoons tamari or soy sauce 1 teaspoon grated fresh ginger 3 tablespoons toasted sesame seeds ½ small red cabbage, shredded In a medium serving bowl, combine vinegar, tamari, ginger & sesame seeds. Add red cabbage, toss to coat, and serve. Sweet & Crispy Sautéed Parsnips Preparation time: 15 minutes Makes: 3 servings 1 large parsnip 2 tablespoons butter sea salt to taste freshly ground black pepper to taste Dijon mustard (optional) Slice parsnip in half circles or strips 1/8 inch thick. Heat butter in a large skillet over medium-high heat. Sauté parsnip slices, stirring frequently until beginning to brown , about 8-10 minutes. Remove, season with salt & pepper and serve immediately with Dijon mustard if desired.
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Colonic Seattle health through a colonic, enema, and colonics, high enema, colon hydrotherapy, colonic irrigation, or colon irrigation, detoxify and cleanse toxins from the colon. Stress in Seattle, Bellevue, Bellingham, Kirkland, Ballard, Olympia, Tacoma, Everett, and Kent, WA (Washington) are increasing rates of IBS, Irritable Bowel Syndrome. The Tummy Temple licensed nutritionists & massage, as as certified colon hydrotherapists offer leading edge and alternative detoxification and pre / post surgery techniques to help support healthcare needs through chi nei tsang, detox cleansing, intestinal fortitude support, parasite cleanses, and more. Areas of focus include colitis, bloating, gas, flatulence, crohn's disease, colon cancer, cancer, breast cancer, lung cancer cervical cancer bone cancer tumors fasting, and liver, gallbladder, pancreas, bile, belly, abdomen, abdominal, intestine, intestines, intestinal, parasite, parasites, parasitic, toxin, toxic, raw, food, raw food, and mucus. | ||||||||||||||||||||
