Tuesday, March 23, 2010

Springtime Liver Cleanse

Liver Cleanse/Flush
• Either: Drink the juice of a fresh lemon (1/2) in luke-warm water on an empty stomach first thing in the morning,
• Or, (add to the above lemon juice) the juice from half an orange, and 1 TBS of olive oil
• Or, (more elaborately) to the above lemon/ olive oil (cold pressed)/ orange juice mixture, add two cloves of minced garlic and then ground together in a blender- every morning for a week

Recipe for Greens

During this liver flush and all through the spring try to incorporate dark leafy greens. Not only are they high in iron and fiber they help to flush out the toxins from the body. Try this recipe three times a week during your liver flush. DON’T BE AFRAID OF YOUR GREEN VEGGIES! They are easy and quick to make.
• Pick a leafy green: kale, collards, turnip greens, mustard greens, dandelions (or a combo).
• Clean greens and break off the stem (you can just pull the leafy parts off of the thick stem).
• Bring approx gallon of water to boil.
• Once water is at a rolling boil, throw greens in water.
• Cook 5-7 min/ fast boil until leaves turn dark green and start to sink.
• Scoop out of water (keep water boiling on stove) and place on chopping board. Chop into pieces.
• In the same boiling water put in udon noodles or pasta
• Do not overcook! Read the package for cook time, it generally only takes a couple of minutes.
• In separate pan sauté some garlic and crushed red peppers in olive oil. Make sure you have enough oil to cover the pasta and greens. Once cooked add to greens. Add salt, pepper, and lemon to taste. Mix and serve.

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