I'll never forget when I first learned about detoxing. It was out of necessity, not because I wanted to lose weight or jump on the detox bandwagon. I was sick. I was toxic. I had mercury poisoning, so I went through a heavy metal detox and a three-day juice fast. When I became a health coach, I realized it was important for me to educate people about detoxing. I wanted people to understand that you can detox without doing a juice fast or any extreme cleanse. I began writing my own detox programs because I knew there was such a need for people to know that they can detox on a cellular level by eating certain foods. One way that I detox naturally every day is by eating my favorite detox pesto. You can eat anywhere from 2 tablespoons to ¼ cup. Deliciously Detoxing Pesto Ingredients: 1 cup washed, loosely packed fresh basil leaves ½ cup fresh mint leaves ½ cup fresh parsley 2 cloves fresh garlic, peeled ¼ to ½ cup quality, cold-pressed extra virgin olive oil sea salt, to taste Directions: Combine the basil, mint, parsley and garlic in a food processor bowl; pulse and process the mixture until it's finely chopped. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors. If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.
