These two salad options have numerous healing properties for your liver. They are a great option when you want to eat lighter, and they are also a perfect addition to a cooked dish, such as the steamed vegetables from Anthony William's 3:6:9 cleanses . You can also read about them in the books "Help for the Liver" and "Cleanse for Health" . You can customize any salad with any of the liver-healing foods from the books, so you never get bored. If you try the fat-free orange vinaigrette dressing, it will surely become a staple in your kitchen. It is fragrant, sweet and everyone would love it.
Spinach: The mineral salts in spinach leaves and especially in the stem help the liver perform its over 2,000 chemical functions. Not only is spinach packed with many vitamins and nutrients, but these are nutrients that the liver can easily absorb. Spinach leaves release nutrients quickly into the intestinal tract, even when someone suffers from low levels of stomach acid or bile production. It massages the ileum, which allows for better production of vitamin B12 , and helps the liver convert nutrients so that the rest of the body can receive them once the liver releases them.
Asparagus: Provides a wealth of flavonoids that are highly anti-inflammatory, many of which are undiscovered or unstudied. They act as a natural aspirin and soothe a warm, congested, struggling liver. The liver’s ability to cleanse itself is greatly enhanced by this soothing effect. Asparagus brings order to a chaotic, diseased liver. The liver’s immune system is immediately boosted by asparagus. It increases bile production, but does not allow the liver to become overworked in its production. It helps to move fat cells around, expelling them from the liver. It helps to rejuvenate the deep inner core of the liver. Asparagus is one of the most important foods for liver healing. Consider including it in your diet at least a few times a week. You can read more about asparagus in the article “Asparagus as a Healing Food” .
"Liver Help" salad in two versions
OPTION A
- 3 cups diced tomatoes;
- 1 cucumber, sliced;
- 1 tsp chopped celery;
- 1 tsp chopped coriander (optional);
- 1/2 tsp chopped parsley (optional);
- 1/2 tsp chopped onion (optional);
- 8 cups of any green leafy vegetables (spinach, arugula, lettuce, etc.);
- Squeezed juice from one lemon, lime or orange.
OPTION B
- 2 cups thinly sliced red cabbage;
- 1 cup carrot, diced;
- 1 cup asparagus, diced;
- 1 cup radishes, diced;
- 2 cups apples, diced;
- 1/2 tsp chopped coriander;
- 8 cups of any green leafy vegetables (spinach, arugula, lettuce, etc.);
- Squeezed juice from one lemon, lime or orange.
OPTIONAL: ORANGE VINEGREET DRESSING
- 1 tsp orange juice;
- 1 clove of garlic;
- 1 tbsp raw honey;
- 1/4 cup water;
- 1/8 tsp sea salt (optional);
- 1/8 tsp cayenne (optional).
Method of preparation:
Place the vegetables and leafy greens of your choice in a bowl and mix to form the base of the salad. Squeeze in fresh lemon, lime or orange juice to taste.
If desired, make the orange "vinaigrette" by blending all of the ingredients until smooth. Toss the salad with the fresh citrus juice or Orange Vinaigrette dressing until well combined. Divide the salad into two bowls to share with someone else or to save some for later. Enjoy!
Portion for 2 people.
You can find much more information about other healthy foods and recipes on our blog , as well as in Anthony William's books .
