Figs are among those foods known for purifying qualities. (File photo)

Out with the old. Time to embrace the shiny new beginnings of 2010. Time to say good-bye to the bacchanalia that was the holiday season and say hello to the promise of balance. The body demands it after the end-of-the-year excesses, when even the most judicious eater may have strayed into sugary, carb-loaded terrains.

The result is more complicated than what the scale may tell us, for our excesses leave us with more than a few extra pounds. They leave us with an accumulation of toxins. And these toxins are the holiday gifts that keep on giving — gifting us with that bloated, lethargic, cranky state and unduly aging our cells.

Those poor cells are now clamoring for a good detox. A cleansing can chase away the blues and lethargy, clarify the mind, restore the skin’s glow, ease insomnia and rev up energy. And, here’s the best part: it can be quite delicious.

This is the Tao of clean food. One does not have to sacrifice flavor to regain health.

Ridding one’s body of toxins is not an overnight process. But a week of clean foods should get you back on your way to good health. Plus, it’s perfectly do-able.

Start each morning with a cup of ginseng tea — it’s a great way to gently wake up your system.

Take a brisk walk to jump-start your circulation.

Eat four to five small meals a day to help boost your metabolism. (Design your meals using the list of purifying foods below.)

Those with particularly sluggish digestion can cap off the night with a honey-laced sweet potato puree — blend sweet potatoes in a little bit of their boiling water and lightly drizzle with honey —- for me, it works like magic.

Chronicle your week of clean eating by keeping a food diary, making special note of how you feel each day. How’s your energy level? How did you sleep the previous night? Are you still feeling bloated?

As your week progresses, your body will send you little messages. Listen carefully to them. Taking note of these could help you strengthen your New Year’s momentum — and keep your healthy resolutions.

Fernanda Beccaglia is a chef and journalist who writes a culinary column for La Palma.

PURIFYING FOODS

Choose from the foods below to craft your ‘clean food’ week to maximize nutrients and restorative benefits

Fruit: apples, apricots, chestnuts, figs, coconut, grapefruit, ripe bananas, oranges, persimmon, nuts, plums, watermelon

Vegetables: broccoli, celery, cabbage, corn, lentils, eggplant, cucumber, lettuce, parsnips, potatoes, shiitake mushrooms, spinach, sweet potatoes, tomatoes, zucchini, pumpkin

Protein: fish, tempeh, tofu, lean pork

Grains and seeds: barley, black sesame seeds, brown rice, wild rice, sunflower seeds, soybeans or edamame

Condiments and extras: honey, milk, sesame seed oil, soy sauce, fresh basil

New Morning Juice

This juice combines the cleansing power of beets with the refreshing, anti-inflammatory properties of cucumbers, the alkalizing benefits of spinach and the antioxidant benefits of carrots.

All ingredients should be fresh — organic if possible. No sugar or honey is necessary, but if you’d like to sweeten it a bit, add a cube or two of watermelon. (Serves 2)

2 ounces fresh beets
3 stalks celery
2 carrots
3 stalks asparagus
8 ounces spinach
1 cucumber (peeled)
1 teaspoon freshly grated ginger root (or a fingertip-sized chunk of fresh ginger)
Optional: handful of watercress, alfalfa sprouts and/or parsley

One by one, add ingredients to a juicer. (Juice the carrots or celery last to help push all ingredients smoothly through the machine.) Drink immediately.

Healing Ginger Chicken

This recipe makes a healthful meal for your “clean food” week. Not only does ginger aid digestion, it helps stimulate “chi,” or energy, in the body. Serve the chicken with brown or wild rice. If you prefer white rice, try basmati-type rice. (Serves 4)

3 tablespoons vegetable oil
1 inch piece of fresh ginger, peeled and sliced
2 garlic cloves, peeled and smashed
1 medium onion, chopped
1 cup shiitake mushrooms, stems removed, sliced
1 pound skinless chicken breast, cut into bite-sized chunks
2 tablespoons soy sauce
1 orange, juiced
1 tablespoon sesame seed oil
11/2 teaspoons brown sugar
11/2 tablespoons black sesame seeds, toasted
Salt and pepper to taste
Ribbons of fresh basil, to garnish

Heat an empty wok over medium-high heat. Drizzle in the vegetable oil and let warm through. Add the ginger and garlic and sauté together. Add the onions.

Once the aromatic mix is golden, add the chicken and stir-fry to sear the edges. Splash in the soy sauce and orange juice and sprinkle in the brown sugar. Add the sesame oil. Cook for about 5 minutes, until the chicken is cooked through.

Add the mushrooms. Season with salt and pepper to taste. Stir-fry for another 2 minutes or so.
Remove from heat. Sprinkle sesame seeds over chicken and garnish with basil strips. Serve with rice.