Get the Recipe for The Liver Rescue Salad…

Get the Recipe for The Liver Rescue Salad…

Two salad options

By Anthony William, Medical Medium

The two salad options in this recipe from Liver Rescue are brimming with healing properties for your liver. They’re great for when you want a lighter meal, and they’re also perfect additions to a cooked meal such as the steamed vegetables from the Liver Rescue 3:6:9. You can customize each salad with any of the liver-healing foods from Liver Rescue so that you never get bored. If you try the fat-free Orange “Vinaigrette” Dressing, it is sure to become a staple in your kitchen. It’s flavorful, sweet, and satisfying for anyone to enjoy.

Spinach: The mineral salts in a spinach leaf and especially its stem helps the liver with its over 2,000 chemical functions. Not only is spinach filled with lots of vitamins and other nutrients; they’re nutrients that the liver can easily absorb. Spinach leaves release nutrients quickly into the intestinal tract, even when someone is experiencing weak hydrochloric acid or bile production levels. It massages the ileum, allowing for better B12 production, and helps the liver convert nutrients so the rest of the body can receive them once the liver releases them.

Asparagus: Provide a wealth of flavonoids, many of them undiscovered or unstudied, that are highly anti-inflammatory; they act as natural aspirin and soothe a hot, overburdened, struggling liver. The liver’s ability to cleanse increases greatly from this calming effect. Asparagus brings order to a chaotic, sick liver. The liver’s immune system strengthens instantly from asparagus. It increases bile production yet doesn’t allow the liver to overwork itself in producing bile. Helps dislodge fat cells, expelling them from the liver. Helps rejuvenate the liver’s deep, inner core. Asparagus is one of the most important liver healing foods. Consider putting it on the menu at least a few times a week.

Liver Rescue Salad

Ingredients:

OPTION A 
3 cups chopped tomatoes 
1 cucumber, sliced 
1 cup chopped celery 
1 cup chopped cilantro (optional) 
½ cup chopped parsley (optional) 
½ cup chopped scallion (optional) 
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.) 
1 lemon, lime, or orange, juiced

OPTION B 
2 cups thinly sliced red cabbage 
1 cup diced carrot 
1 cup diced asparagus 
1 cup diced radish 
2 cups diced apples 
½ cup chopped cilantro 
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.) 
1 lemon, lime, or orange, juiced 

OPTIONAL ORANGE “VINAIGRETTE” DRESSING 
1 cup orange juice 
1 garlic clove 
1 tablespoon raw honey 
¼ cup water 
¹⁄8 teaspoon sea salt (optional) 
¹⁄8 teaspoon cayenne (optional)

Directions:
Place the salad vegetables and the leafy greens of your choice in a bowl and mix together to form the base of the salad. Drizzle the fresh lemon, lime, or orange juice over top to taste. 

Alternatively, make the Orange “Vinaigrette” by blending all of its ingredients until smoothly combined. Toss your salad in the straight citrus juice or Orange “Vinaigrette” Dressing until well mixed. If you’re sharing with another or saving some for later, divide the salad into two bowls. Enjoy!

Makes 1 to 2 servings

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.

Rod Stone
Author,
Publisher and Supplier of Healthy Living information and products to improve
your life.


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