Earlier this week I was an election worker for the Michigan primary. It wasn’t particularly busy at times so, as often happens, people asked me what I do and then checked out my website. The conversation came around to my thoughts on detoxing. I said I thought it was really good; after all, I wrote Real-Life Detox to help people clean out their liver to get a head start on eating better.

A woman asked me about the basics of the program. After I talked about the cruciferous and allicin-containing vegetables, she said she likes to cook a lot of greens such as collard and mustard greens. I said, “Great. Just no bacon.” She laughed because I knew exactly where she was going with the comment. I gave her some ideas on how to make it healthier while maintaining the flavors.

I decided to do two things. First, reduce the price of the e-book to $7.95 for a week; the price goes back up Sunday, March 10. Second, I added the recipe for collard or any type of greens to the Recipes section of the website. My opinion is that it rivals the Cabbage Soup as the foundation of the foods you can eat that have all the detox veggies. And when you’re cooking supper and you need a green vegetable, these greens are a good option instead of nuking some peas or adding one more salad. Try them and let me know what you think.

It’s time to spring clean the most important thing in your life: you.

What are you prepared to do today?

        Dr. Chet

P.S. Apologies to all of you waiting for the Managing Pain Super Bowl Webinar replay. We’re having technical problems (the file won’t upload), but Paula and our IT guy are working on it. If you bought the webinar, you’ll get an email with a link as soon as we’ve got it.