Dayspa

MAY 2015

DAYSPA is the business resource for spa & wellness professionals! Each issue covers the latest in skin care, spa treatments, wellness services and management strategies.

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TASTE 116 DAYSPA | MAY 2015 If you're seeking detox-friendly-yet-delicious tidbits to offer your clients pre- or post-treatment, you might want to peruse detoxinista.com, a website aimed at making healthful living more accessible. The brains behind the blog is Los Angeles-based certifi ed holistic health counselor and health coach Megan Gilmore, a reformed junk food fan who's on a mission to recreate popular dishes using wholefood ingredients—without sacrifi cing taste or fl avor. Gilmore follows a "gently does it" approach to detox, eschewing faddy diets and draconian quick fi xes and instead urging her readers to take small, gradual steps for lasting lifestyle change. As well as running The Detoxinista, she recently authored Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally (Ten Speed Press, 2015), a cookbook packed with 100 easy-to-prepare recipes, from smoothies to soups to sweet treats. All the recipes are free of meat and gluten, and readers on grain-free, sugar-free, soy-free, nut-free, dairy-free and vegan diets are well catered for too. One of the publication's delicious dessert recipes is this Strawberry Lime Sorbet, a cinch-to-create sugarless take on a summer favorite—no ice cream maker needed. Both fruits are naturally rich in water and fi ber, and boast high levels of vitamin C, a free-radical-fi ghting antioxidant that can help fl ush fats and toxins from the liver. In addition, strawberries contain ellagic acid, a compound shown in small clinical studies to offer cholesterol-reducing properties. Lime juice is a well-documented digestive aid, and it's also a robust source of blood- pressure-regulating potassium. "Frozen strawberries are the key to this delectable treat, as they provide a slushy, sorbet-like texture when pureed," enthuses the chef. Plus, she notes, "You can customize with other frozen fruit for an endless number of fl avor possibilities." In other words, expect plenty of cool customers!—Lesley McCave Strawberry Lime Sorbet SERVES 4 TO 6 1 lb frozen strawberries 2 Tbsp. freshly squeezed lime juice ¼ cup maple syrup ¼ cup water Combine all ingredients in a large food processor fi tted with an "S" blade. Process until strawberries are completely broken down, which may take several minutes. If needed, add more water to achieve a smooth and thick sorbet-like consistency. Serve immediately. (Leftovers can be frozen. Before serving, remove from freezer and thaw for 20 to 30 minutes until sorbet has regained its original texture.) Detox Icebox

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