A healthy liver is necessary for a healthy body. Digestion, the lymphatic system, blood sugar, and the skin are all directly related to your liver. The liver works to filter out toxins, so keeping your liver in tip-top shape is so important to keep your body functioning properly.
The veggies and fruit found in this liver detox juice all help keep the liver healthy, so try it today for a healthy, happy liver! (And bright, glowing skin — because lets face it, we all want that.)
2 small heads of bok choy
10 dandelion greens (leaves and stems)
1 lemongrass stem
1 lemon (peeled)
1 cucumber (remove the skin if it’s not organic)
1-inch piece of ginger (peeled)
Wash and prepare your ingredients. Start with juicing the bok choy and dandelion greens first. Then, juice the lemon. Lastly, juice the pineapple, ginger, lemongrass, and cucumber.
Give the juice a good stir and serve immediately. I always add a few ice cubes to my juice to make it a little cooler.
Please note: You can store this juice for up to 24 hours. Pour it into an airtight container, leaving as little airspace as possible to reduce oxidation, and store it in the refrigerator. Mason jars and lids work really well for this.
I’ve always had pretty bad seasonal and environmental allergies, but this year has been killer. While I’ve dabbled in the world of over-the-counter allergy medications every blue moon, I prefer to veer to more natural remedies. A bit of research led to me nettle, which has been proven in multiple studies to reduce the symptoms of allergies.
Otherwise known as “that plant that attacks your legs when you try to go hiking,” nettle (or stinging nettle, as it’s affectionately known) is an anti-inflammatory powerhouse, allowing it to attack allergies at their root (i.e., inflammation) and letting you get on with your life.
The only problem? Nettle is grassy in flavor, and not in a pleasant way. I usually buy a tincture of nettle at a local health store but sometimes I want a hot cup of tea to drink while relaxing. I’m picky about my herbal teas so I had to find one that had nettle but didn’t taste like it had nettle in it. Welcome, The Republic of Tea’s Peppermint Vanilla Nettle blend. It has the subtle grass flavor that nettle is known for but the vanilla compliments it beautifully.
All it takes is about a cup or two a day and within a week, your allergies will be noticeably better. No more over the counter meds needed. When you steep any herbal tea, cover it while it steeps and let it sit for at least 10 minutes. This way, the volatile organic compounds that make the tea so powerful don’t escape in the form of steam.
Bottom line: Get thyself Peppermint Vanilla Nettle Tea.
And don’t forget that adding turmeric to your diet, avoiding dairy and taking probiotics are all great in the fight against allergies. While it’s not conclusive or shown to be a cure-all, having a healthy gut is important for overall wellness, so allergy season is a great time to make sure you’re on point with that.
Looking for a simple way to pack in some extra vitamins, fiber, and protein while giving your digestive system a little love?
The vegetables in this soup have diuretic properties that help eliminate excess water in the body, or “dampness,” as Chinese medicine aptly describes it. Plus it’s easy to make and is a great “make ahead” soup. Just make a large batch and freeze it till you need it!
Leek, Fennel, Celery with Lentils
1 tablespoon extra-virgin olive oil
1 leek, finely chopped
1 celery heart (keep the outer stalks for stock), cut into small pieces
Inner leaves of 1 fennel bulb (keep the outer part for stock), cut into small pieces
Cabbage isn’t always as popular as its cruciferous cousins kale and broccoli, but it should be. Cabbage is a rockstar vegetable: it’s cheap, versatile and packs a seriously healthy punch. If you’re trying to save money, cabbage is practically a steal at an average of $0.58 per pound for green cabbage (that’s $0.25 per cup!).
You can store red, green and Savoy cabbage in a plastic bag in the fridge for up to 10 days. Napa cabbage can be stored for up to 5 days. If cabbage is cut, the edge may dry out and brown. You can simply cut off the discolored area and use the rest.
So why is cabbage a super food?
1. Fights Cancer
Studies suggest that cabbage may help fight breast, lung, colon and other types of cancer. Cabbage contains potent anti-cancer compounds called isothiocyanates—chemicals that amp up the body’s natural detoxification systems. Like all cruciferous vegetables, cabbage contains phytochemicals that can help remove cancerous compounds from the body, scavenge free radicals and increase programmed cell death of cancerous cells, among other functions. Since boiling strips away most of its phytonutrients, I like to sauté, steam and even roast it.
2. Rich in Nutrients
Cabbage delivers fiber and vitamins K and C, all for very few calories. 1 cup of chopped cabbage delivers 54% of the daily value for vitamin C and 2 grams of fiber for only 22 calories. Savoy and red cabbage also boast healthy amounts of beta carotene.
The vibrant purple hue of red cabbage comes from heart-healthy, anti-inflammatory phytochemicals called anthocyanins. Anthocyanins may also help reduce risk of Parkinson’s disease and improve eyesight.
One of my favorite cabbage recipes is traditional stuffed cabbage rolls. I grew up on these and boy did my mom make some good ones! It’s an easily adjustable recipe to suit your health needs and personal tastes.
1 cup water
½ cup short-grain brown rice
1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
1 large Savoy cabbage (2-3 pounds)
1 large onion, finely chopped
4 cloves garlic, minced
½ teaspoon dried rubbed sage
½ teaspoon crumbled dried rosemary
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper plus ⅛ teaspoon, divided
2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 28-ounce can no-salt-added crushed tomatoes (see Tips)
To prepare cabbage & filling: Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.
Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.
Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)
Heat 1½ tablespoons oil in a large skillet over medium-high heat. Add onion, garlic, sage, rosemary and ¼ teaspoon each salt and pepper; cook, stirring, about 8 to 10 minutes. Add a little splash of water and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice.
Heat the remaining ½ tablespoon oil in the skillet over medium-high. Add the chopped cabbage, the remaining ¼ teaspoon salt and ⅛ teaspoon pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture.
To prepare sauce: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes; bring to a simmer and cook until slightly thickened, about 10 minutes.
Preheat oven to 375°F.
To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about ¾ cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling.
Spread 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 tablespoon oil.
Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.
Make Ahead Tip: Prepare through Step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.
Sodium amounts vary widely among brands of plum and crushed. And although it can be hard to find any labeled “no-salt-added,” for the best tomato flavor I use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per ½-cup serving.