BLACK LIVER TREATMENT SALAD IN TWO VARIATIONS

These two salad options are full of healing properties for your liver. They are a great option when you want to eat lighter, and are also a perfect addition to a cooked meal, such as the steamed vegetables from Anthony William's "3:6:9" healing program - read in the books "Help for liver" and "Cleanse for Health ." You can customize any salad with any of the liver-healing foods in the books so you'll never get bored. If you try the Fat-Free Orange Vinaigrette Dressing, it's sure to become a staple in your kitchen.It's flavorful, sweet, and everyone would love it.

Spinach: The mineral salts in spinach leaves and especially in its stem help the liver perform its more than 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 rapidly into the intestinal tract, even when one suffers from low levels of hydrochloric acid or bile production. It massages the ileum, which allows for better B12 production, and helps the liver convert nutrients so that the rest of the body can receive them after the liver releases them.

Asparagus: Provides a wealth of flavonoids that are highly anti-inflammatory, many of which are undiscovered or unstudied. They act like a natural aspirin and soothe a heated, congested, struggling liver. The liver's ability to cleanse itself is greatly enhanced by this calming effect. Asparagus brings order to a chaotic, diseased liver. The liver's immune system is instantly boosted by asparagus. It increases the production of bile juice, but does not allow the liver to overwork itself in its production. It helps move fat cells by flushing them out of the liver. It helps rejuvenate the deep, inner core of the liver. Asparagus is one of the most important foods for liver healing. Consider including it in your menu at least a few times a week.

Salad for healing the liver

Ingredients:

OPTION A

3 cups diced tomatoes
1 cucumber, cut into slices
1 cup chopped celery
1 cup chopped cilantro (optional)
1/2 cup chopped parsley (optional)
1/2 cup chopped onion (optional)
8 cups of any green leafy vegetables (spinach, arugula, 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 radishes, diced
2 cups diced apples
1/2 cup chopped cilantro
8 cups of any green leafy vegetables (spinach, arugula, lettuce, etc.)
1 lemon, lime or orange, juiced

OPTIONAL: ORANGE VINEGAR DRESSING

1 cup orange juice
1 clove of garlic
1 tablespoon of raw honey
1/4 cup of water
1/8 teaspoon sea salt (optional)
1/8 teaspoon cayenne (optional)

Method of preparation:

Place the vegetables and leafy greens of your choice in a bowl and toss to form the base of the salad. Add fresh lemon, lime or orange juice to taste.

Alternatively, make the orange "vinaigrette" by mixing all its ingredients until smooth. Toss the salad with the fresh citrus juice or orange vinaigrette dressing until well combined. To share with someone or to save some for later, divide the salad into two bowls. Enjoy!

Portion for 2 people