If you are familiar with liver functions, or have read my previous articles on detoxification, you will now understand why each ingredient has a key role to play.
Plus many ingredients are cholagogue, known to promote the flow of bile, necessary to digest Fat, and also acts as a mild natural laxative.
To supply the liver with the necessary nutrients for phase 1, the diet must contain B vitamins, including B12 and Folic Acid, Flavonoids (especially, those found in Lemon, Lime and Pink Grapefruit peel), and phospholipids (e.g. Lecithin - found in eggs, liver, wheat germ, soy and milk).
Phase 1 allows for the breaking down of toxins/bacteria/viruses/drugs; however, many metabolites (the resulting molecules, or exposed content, and Free Radicals production) may be even more dangerous than the original threat; therefore, phase 2 Liver Detoxification must always be optimal, to prevent damage to the liver.
Phase 2 requires Amino Acids (building blocks of protein), Vit. B5, B12, C, and Folic Acid, and Sulphur (found in garlic, and cruciferous vegetables).
Ginger is thermogenic. In other words, it increases body temperature and boosts metabolism.
Recipe (for 2)
1 Bunch of Radishes with leaves
1 Handful of Baby Kale Leaves
1 Hanful of Dandelion Leaves
Half a Bunch of Flat Parsley
1 Handful of chopped Iceberg Lettuce
1 Small Chickory
Pea size of ginger
2 Cloves of Black Garlic
2 Tbsp Hemp Seeds
1 Tbsp Powdered Dehydrated Lemon & Pink Grapefruit Rind
1 Tbsp Açaì Powder
1 Tsp Sesame Seeds
1 Tbsp Sunflower Seeds
1 Tbsp Pumpkin Seeds
2 Tbsp Sesame Oil
Salt and Pepper to taste
Wash leaves and Parsley thoroughly in water with Apple Cider Vinegar (10-15mins), rinse well, and pat dry if necessary with a clean cloth.
Chop leaves and Iceberg Lettuce.
Grate the Ginger, and mix with Sesame Oil. Season to taste.
Place leaves in plates or bowls, sprinkle with all dry ingredients and drizzle with dressing.
You can also add the radishes, cut in halves. They are also acting on the liver, as any bitter foods do (e.g. Dark Green Leafy Vegetables, Rocket Leaves, Dandelion Leaves, Bitter Gourd, Chikory, etc.) .
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Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.