liver rescue salad

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

created by William Anthony author of LIVER RESCUE

Liver Rescue Smoothie

Watch how to make this recipe in our video on the blog.

Makes 1-2 servings
 
Ingredients:
OPTION A
2 bananas or ½ Maradol papaya, cubed
½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)
2 cups fresh or frozen or 2 tablespoons powdered wild blueberries
½ cup water (optional)
 
OPTION B
1 banana or ¼ Maradol papaya, cubed
1 mango
½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon fruit)
1 celery stalk
½ cup sprouts (any variety)
½ lime
½ cup water (optional)
 
Directions:
Combine all ingredients in the blender. Blend until smooth. If desired, stream in up to ½ cup of water until desired consistency is reached.
 
Tips:
* If you don’t have access to the options for pitaya and/or wild blueberries, substitute blackberries, cultivated blueberries, or cherries.
 
*Try adding at least one frozen element to your smoothie. This ensures that your smoothie stays nice and cold!

For more delicious healing recipes, check out Liver Rescue.

shared by Anthony William

you are what you eat~you have a choice in what you're made of

minted fruit

simply fresh fruit of choice and any quantity you have on hand for the number of people you want to serve

For example:

3 c sliced strawberries
1 c blueberries
1/2 c blackberries
3 sprigs of fresh mint-take the leaves off of the stems and finely slice the mint
tip:  stack the mint leaves into a pile and using kitchen scissors slice into thin slivers

toss the fruit gently with the mint and refrigerate, let flavors blend for a couple of hours

optional:  squeeze of a lemon, lime or orange or splash of sparkling anything

fun to serve in a martini glass or clear vessel of choice to showcase the beautiful fruit colors

created by Char

avocado salad boats

1/2 of an avocado de-skinned for each person, placed on an individual plate

in a large bowl add:

2 small tomatoes chopped into small pieces
1 bunch of green onions chopped into small pieces including most of the green stems
5-6 c arugula or desired greens

optional: add slivered almonds and anything else your heart desired to the salad bowl

tip:  use plastic gloves for tossing and placing the salad into the avocado boat

toss with your favorite homemade dressing~my fave is "simply dressing made easy" found on this blog

place a generous handful of salad on each avocado boat and serve

inspired by Anthony William's Salsa Avocado Boats on page 58 of Medical Medium Life Changing Foods book

gentle veggie soup

2 c parsnip (or burdock root if you are so lucky to find it) (rinse and clean parsnip well and skip peeling--the skin has many nutritional benefits and saves precious time)
2 c sliced carrots--keep the skin on!
2 c sliced mushrooms (I love shiitake or portobello)
2 c sliced celery
1 large leek sliced
1 bunch of green onions sliced
1 jalapeno sliced, seeds and all (optional, if you want to skip the heat)
2 bay leaves
1 bunch of thyme (rinse and throw stem and all in your pot)
1 bunch of parsley coarsely chops (cut the thick bottom area of the stems and chop the rest)
1-2 garlic cloves smashed gently with the side of a knife for easier peeling and pop it in the pot
1-2 inches of ginger, clean it well and with the skin on, chop it up and in the pot it goes

optional: lemongrass stalk, other fresh herbs you like and any other veggies on hand you might want to add

add enough filtered water to cover the veggies and cook until veggies are to desired tenderness

near the end of cooking, add 2 c of coarsely sliced bok choy or kale or spinach (only needs a couple minutes to cook--I like the slight crunch it can add to the soup)

salt and pepper to desired taste
garnish with a squeeze of lime or lemon or dollop of cashew sour cream sauce

inspired by Anthony William's Burdock Soup on page 234 of Medical Medium Life Changing Foods book

cashew sour cream sauce

1 c of raw cashews & 2 1/2 c filtered water

• soak for 2-4 hours
• rinse cashews well, toss the water cashews soaked in

puree in a blender or bullet with:

juice of 1 lime or lemon (more juice for a zestier flavor-zesting the skin of the fruit will also add a zestier zing)

1/2 tsp of kosher salt (basically salt to your desired taste)

add coconut water or filtered water to blend, add a little at a time so your sauce does not get over-liquified resulting in a runny sauce

the more you blend, the smoother the sauce 

refrigerate to store, the citrus acts as a preservative so shelf life is decent!

created by Char