As summer turns to fall and the weather changes, our bodies respond well to cleansing and tuning up our livers. There is a simple and oft passed on recipe for an ongoing liver/gall bladder cleanse. The classical recipe is as follows, but grated beets and chopped watercress add variety and cleansing potential. Use as a side dish daily for a week, and then 2-3 times weekly throughout the season change and into autumn.
Extra Virgin Olive Oil
Freshly squeezed lemon juice
Sea salt or Himalayan crystal salt to taste
Mix olive oil and lemon juice in a 2:1 ratio. Add to grated carrots. Salt to taste.
Also helpful for liver cleansing: roasted ground dandelion root tea