To know me is to know that I start my mornings with a cup of coffee, a trait that I no longer consider a vice; rather, an act of compassion toward anyone I interact with before 11 a.m. I am a conscious coffee drinker (check out this article from our August issue, which details what to look for in your cup of Joe), to be sure: I care about the process that brought that bean to my cup, and I try not to abuse caffeine. So yesterday, on day three of my detox, I decided I’d sneak a cup to stay on task. Several hours into my day, nearly knocking over my coffee to reach my water bottle, I realized that I had barely touched the cup. The true surprise? I felt good. In fact, a coworker coined the term “Three-Day Detox Glow” (I am still convinced this was only relative to the Day-Two Detox Blues I experienced the day before). Soon I realized that I had kicked nearly all of the cravings I had on day two, and I wasn’t at all depleted, which, despite the denial displayed in my previous blog, was apparent by day’s end. By the end of the day three, I really did have lots of energy left (and without coffee, remember?). Plus, my skin felt better than it had in days, clean and refreshed. In January, we ran an extremely popular article called Everyday Detox. One sentence always stood out, and now I fully believe it.

The good news is that you don’t have to do an intensive detox. Gentle everyday strategies that minimize your front-end exposure to toxins and support your liver — the body’s primary cleansing organ — can be just as effective as predetermined, time-specific diets.

We are constantly exposed to toxins: in our food, the air, the products we put on our bodies. Being aware of them daily, and taking appropriate measures to cut back, is crucial. Unfortunately, we will never be toxin free, but we can limit exposure and start to remove these toxins from our bodies. Choose organics (both food and personal care), load up on nutrient-packed fruits and veggies, and take cleansing herbs and supplements. I also noticed changes from cutting out dairy and oils, which I will gradually add back to my diet, but in moderation. And finally, I’m cleaning off my desk today; that was getting pretty toxic, too.

My official detox is coming to an end, but evaluating my exposure to toxins is something that I need to do every day. Turns out, detox really isn’t that hard … once you get past the Day-Two Detox Blues.

Love cherries? Then run out right now and buy as many fresh, organic cherries as you can get your hands on. Why? Because the season is nearly over, and if you’re like me, you’re going to weep once they’re gone. In all their juicy, firm-plump texture and incredible sweetness, I can’t get enough. I bring them to work every day for a snack at my desk; I eat them for dessert with dark chocolate (and maybe a little port, but I’m not telling); and if I’m feeling industrious, I pit them and make them into a fancy-sounding-but-ridiculously-simple clafoutis or toss them into a salad with raspberry dressing, toasted pecans, and goat cheese. (Plus we’ve got lots of cherry recipes at Delicious Living, of course.) Last week we got a huge sample of the dark sweet and yellow-red Rainier cherries from Bountiful Fruit, a mail-order grower that’s part of Stemilt, a sustainable farming operation based in Washington state … just in time to get a full fix before they’re gone until next year. These growers know their stuff, so check out more recipes for cherries on their website; or order some online to be sent directly to your door.

And if you’re lucky enough to have a Montmorency sour cherry tree (or know someone in your neighborhood who has one and wouldn’t mind poaching), pick a big bunch, rinse gently, pit them with the unfolded end of a small paper clip, place on a waxed-paper-lined, rimmed baking sheet, and freeze; you’ll have them for making a fabulous cherry-and-pear pie at, say, Thanksgiving.

I’m on day two (or something) of my detox, and I’ve been eagerly awaiting that moment when, feeling light and invigorated, I get up and shout “I’m a new woman! Each and every one of you must, I mean must do this detox thing. Seriously, you’ll love it!” No, that hasn’t happened. I’m still affable and somewhat energetic, not technically “blue,” but I find myself staring longingly at that lonely bag of trail mix on my desk. It needs me. So does that bottle of kefir in our food editor’s office. It’s not like I’m trying to sneak a cheeseburger and fries for crying out loud! Just give me a handful or organic granola when no one is looking. Oh, detox. Immediate gratification? Not exactly (though I can honestly say we have great-tasting detox recipes on our site). Your body needs time to adjust to this new diet, while expelling toxins. Yes, you may have food cravings. And yes, you may wake up to the sound of your stomach growling in the middle of the night.

My current detox is about finding a functional balance. With very busy days at work (I just returned from a week in New York, which also happened to be the catalyst for my impromptu cleanse), I am focusing on the same nutrient-packed detoxifying fruits and vegetables that I try to incorporate into my diet daily, which I know can provide long-lasting energy. And if, before a day in the office, I know that I need something a bit more substantial, I won’t deprive myself. However, I am dedicated to light detox dishes at lunch and dinner. And the ones that I prepared last night tasted great! I started with lemony kale (a variation of our Garlicky Greens with Lemons), which I steamed in vegetable broth, and made a light and refreshing consomme by boiling six cups water and half a red onion, chopped; then adding half a red cabbage, shredded, and about a half cup daikon, finely chopped (this is a loose variation of our Daikon and Shiitake Consomme). I am sipping this now for lunch. At the end of the day, I will leave behind an unopened bag of trail mix to either skip or mope home to a whole big heaping pot of leftover consomme.

Want to know if you are entering the “toxic zone”? Take this quiz from Detox for the Rest of Us (F+W Media, 2010). If you answer yes for 1 to 3: you need some fine tuning; 4-9: You’re in the toxic zone; 10: Well, you get the point.

1. I put salt on everything before tasting it

2. I can get only one leg into last year’s bikini

3. I fall asleep to freeway traffic, electric static from overhead power cables, and/or the drone of circling planes

4. I am exposed to smoke

5. I use caffeine and other stimulants regularly

6. I am either constipated or going all the time

7. I abuse alcohol and drugs on a regular basis

8. Anything with dairy or gluten in it upsets my stomach

9. I am feeling bloated

10. I am always on my phone or computer, or watching TV.

Thanks to everyone who entered our Navitas Naturals raw food giveaway (we just launched this week’s giveaway … tell us what you look for on labels and win an ENTIRE case of these awesome organic snack bars from Wings of Nature). You provided simple, tasty, and nutritious ideas that use easy-to-find ingredients for our team to try, and for us to share with the rest of Delicious Living readers! Here are some of our favorites. (And check out our 20 favorite healthy snack recipes, too!).

Avocado-honey milkshake: One avocado, a little more than a cup of fat free milk, and honey blended

Thick red bean soup cooked with just a handful of black glutinous rice and sweetened with honey and black dates

A cold fajita type wrap filled with red pepper hummus, red, yellow, and orange peppers, onion, tomato, sea salt, and cumin

Shredded apple with mushed banana

Raw cacao powder mixed with coconut oil, nuts, and a bit of stevia for sweetening

Seasonal fruit and greens smoothie

Greek yogurt with organic granola and fresh fruit

Hummus and whole-wheat flaxseed tortilla chips

Medjool dates and pecan halves

Simple mix of roasted almonds and dried fruit (cranberries, cherries, blueberries, and strawberries

A mix of raw nuts, seeds, goji berries and cacao nib

Raw spirulina balls with raw cacao in them

New research from Biomed Central Genomics shows that olive oil can help tame inflammation and minimize heart disease risk. Findings show that consumption of a virgin olive oil-based breakfast can reduce the effects of genes that promote inflammation. The study cited reduced risk of cardiovascular disease in Mediterranean countries where virgin olive oil is a widely used source of healthy, monounsaturated dietary fat. Results showed that olive oil obtained through an olive oil-based breakfast such as a Sprouted-Wheat Breakfast Sandwich effectively turned down and diminished the effect of inflammation-causing genes in the 4-hour after-meal period. Researchers say the results of the study successfully link inflammation to obesity and diet, and demonstrate the healthy effects of virgin olive oil. They were uncertain, however, whether prolonged consumption of an olive oil diet would yield the same beneficial effects seen in the short run.

At the just-completed Summer Fancy Food Show in New York, trendspotters from culinary and cultural biggies like O Magazine and Food Network came up with this list of the top 5 new food trends:

1. Innovative Vinegars. Yay! I’ve long touted the value of having a variety of interesting vinegars in your pantry. Trendspotters noted flavors such as Hibiscus, Walnut Champagne, Peach Balsamic, Lime Rice, and Apple Ice Wine Vinegar. (I’m still a fan of A L’Olivier fruit vinegars, especially and their Passion Fruit Vinegar.)

2. Indian Products, with unusual creations such as Curry Ketchup, Cashews & Cream Cooking Sauce, Tandoori Chicken Naanwich, and Tikka Masala Marinara. (Try our healthy takes on Indian food classics.)

3. Grains, Nuts & Seeds. Tons of new products incorporate these healthy items, both sweet and savory: look for Flax Seed Crackers, Oat and Corn Cakes, Pumpkin Palooza Nut Confections, and Lentil Chips.

4. Squash, Pumpkin and Sweet Potato. Glad to hear these nutritious and naturally sweet foods are gaining ground. Items noted at the show include Pumpkin Salsa, Butternut Squash Pasta Sauce, Sweet Potato Butter, Butternut Squash Tart, and Sweet Potato Chocolate. (We’ve got lots of delicious squash recipes to try; one of my faves is Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries, shown at left.)

5. Handcrafted Local Heritage Foods. People continue to want a connection with their food, so home-made items are on the rise. Trendspotters noted homey soups, pickles and sweets including Linekin Bay Lobster Corn Chowder, Brooklyn Pickles, Wild West Steak Rub and Sticky Toffee Pudding.

According to the report, “Other emerging trends identified are fig products, including a cabernet wine and fig preserve; unusual teas infused with turmeric and cardamom; and specialty flavored honeys such as chestnut, lime, pine and raspberry.”

Consider this: The brand-new report on the Dietary Guidelines for Americans, 2010, urges people eat a more “plant-based” diet. In May, the President’s Cancer Panel reported that health impacts of pesticide and chemical use has been grossly underestimated—and that consumers can reduce exposure by choosing organic foods.

Yet, our federal farm bills consistently include enormous subsidies for large-scale farmers who grow commodity crops, such as wheat, soybeans, and corn. Vegetable farmers in California farmers receive little or no support from the federal government—and organic growers say they are virtually ignored by public policy.

If you’d like to see things change the next go-round, fill out this SURVEY from the nonprofit Organic Farming Research Foundation (OFRF). Let your concerns be known so that OFRF can more effectively lobby representatives on behalf of those of us who want to eat real, sustainable, nourishing foods!

This topic has been hot in the natural personal care industry and both consumers and retailers are speaking out. Whole Foods recently announced that all personal care products and cosmetics making an “organic” claim sold in its U.S. stores must be third-party certified (the Organic Consumers Association’s Coming Clean Campaign has been urging such action over the past year). The result? Now you’ll know that personal care products claiming to be “organic” must be USDA certified (the same certification for food), those labeled “made with organic ingredients” must also meet this standard, and products claiming “contains organic ingredients” must be certified to the NSF 305 ANSI Standard for Organic Personal Care products. And companies with unregulated organic claims on labels have a year to drop the claim.

According to an OCA release: “In the wake of the BP oil spill, Whole Foods’ announcement couldn’t come at a better time. Now more than ever, Americans are searching for alternatives to petrochemicals in the body care aisle,” says Ronnie Cummins co-founder and Executive Director of OCA. “This is a major victory for people who want to stop washing petrochemicals all over their bodies and down the drain. These consumers want trusted options for real organic personal care. The new Whole Foods policy will force major organic cheater brands to drop organic claims from their branding and labeling.” Earlier in the week I posted this Whole Foods quote on Facebook because I wanted to see what consumers had to say and I got some great insights more

I met with Brendan Brazier, the formulator of Vega’s protein drinks and energy bars at Expo West this year, and after trying some of his protein-packed products, I felt like I could climb Mt. Everest (or at least conquer the show floor). Now Vega is challenging you to take its new Vega Shake & Go Smoothie on the road for the chance to win over $25,000 in prizes including an adventure retreat for two to the Galapagos Islands or one of 60 other prizes. How to enter? Submit a photo of you and your Vega Shake & Go Smoothie package in a “not-so-conventional place” at http://www.wherewillyoursmoothietakeyou.com.

Feeling that post-workout muscle pain? A simple dose of ginger can help. New research from Georgia College and State University shows that two grams of daily supplements from raw or heat-treated ginger can reduce the pain associated with muscle injury after exercising. Results showed that consumption of raw ginger reduced exercise-induced muscle pain by 25 percent while heat-treated ginger reduced pain by 23 percent in the 24 hours post-exercise. The study identifies the ginger plant as a source of antioxidants and suggests that ginger could have anti-inflammatory properties often found in nonsteroidal anti-inflammatory drugs.