An apple a day

There may be more than a little truth to the old adage.  Apart from being high in anti-oxidants and a great natural way to lower cholesterol, apples are also key in detoxifying the body of heavy metals.  The secret is in the “pectin”, a soluble fibre found in apples.  Central to all of pectin’s medicinal qualities is its ability to act as a chelator (key-lay-tor).  Pectin’s negatively charged polyelectrolytes bind easily with the positively charged ions in heavy metals.

Another very powerful and natural chelator, useful in the fight to rid the body of heavy metal toxins, is fresh coriander (also called cilantro or Chinese parsley).

The following recipe combines both apple pectin and coriander for a powerful detoxification.  The spread should be used at least once a day for 3 weeks.  It can be eaten on toast, used instead of mayonnaise in a tuna or chicken salad, or served as an accompaniment to a lean protein.

Heavy metals are cleared through urine.  So, as with any detox, it is imperative that you drink a minimum of eight glasses of pure, filtered water every day.

Apple Corinader Spread
(Provides a suitable amount of chelates for one person for one week)

5      Large                Cooking apples
                                (McIntosh, Jonathon, Granny Smith or Spy)
3      Cloves               Garlic
2      Tablespoons      Extra Virgin Olive Oil
1      Bunch               Parsley
1      Bunch               Coriander
1/3   Cup                  Brazil nuts
1/3   Cup                  Sunflower seeds
1/3   Cup                  Pumpkin seeds
2/3   Cup                  Flax seed oil
4      Tablespoons      Fresh squeezed lemon juice

Preheat oven to 350˚F.  Quarter and core the cooking apples.  Toss apples, garlic and olive oil in a roasting pan and cover with aluminum foil.  Roast approximately 30 minutes or until apples are soft. Process mixture in a food processor and pass through a medium strainer or puree in a food mill and set aside to cool. 
Combine all other ingredients in food processor and pulse to create a “pesto”.  Add apple mixture to coriander pesto and pulse to combine.  Add sea salt to taste.  Cover and store in the refrigerator.