When the weather warms after the winter months and we begin to shed the layers of clothing we have huddled in throughout the cold weather, our thoughts turn to Spring cleaning both around the home and internally with the cleansing of our bodies
It is the liver that does all the work when the body breaks down and removes toxins such as caffeine, alcohol, excess hormones, chemical pollutants and artificial pesticides that we have ingested on or in our food. The liver really is key to our health and longevity and we should give it all the love that we can.
One way we can support our liver is by eating bitter or sour foods. Think dandelion leaves, chicory, sauerkraut, lemons, limes and radishes. These foods encourage the gallbladder to contract and release bile which binds with toxins in the digestive tract and helps the liver in the process of elimination.
The liver also loves live or raw food as it contains naturally occurring enzymes that aid with digestion.
And the liver loves cruciferous vegetables such as broccoli, cabbage, cauliflower, kohl rabi, kale and Brussels sprouts. These veggies all support the detoxification process carried out be the liver by providing enzymes and chemical building blocks, most notably sulphur compounds that you can actually smell when you over cook cabbage, which enable the liver to carry out it’s job most efficiently.
It is no co-incidence that these cruciferous vegetables have been shown to also be effective in helping to prevent cancer throughout the body partly due to their role in supporting liver function.
I try to eat cruciferous vegetables most days of the week either as broccoli in a stir-fry, a side of roasted Brussels sprouts, a couple of kale leaves included in a smoothie or as a salad or slaw such as this one.
This slaw marries the best of the seasons fresh spring cabbage, with new season carrots and radishes (for that bitter flavour that helps to cleanse the body) and the last of the Autumn pears. I used a gorgeous firm red Bartlett pear when I first made this salad. All this goodness is wrapped up in a honey mustard dressing that brings the flavours together.
Fresh and delicious, cleansing and liver supportive. This slaw takes the best of the Spring vegetables and brings them to your table. Enjoy
- 1/2 small head cabbage shredded
- 1 daikon radish grated
- 2 carrots grated
- 1 pear grated
- For the dressing
- 2 tbsp grainy Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1/2 tsp organic runny honey
- salt and pepper to taste
- Combine the shredded cabbage and grated radish, carrot and pear together in a bowl
- Add all the dressing ingredients together in a used jam jar and combine vigorously
- Pour the dressing over the salad and toss together with the vegetables
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