LIVER L VE COOKBOOK THE LIVER & GALLBLADDER RESCUE SUMMIT Contents 1 Spore-Powered Chocolate Protein Cups 2 Chick Pea Curry Soup with Ayurvedic Greens 4 Sauteed Dandelion Greens with Garlic 6 Liver Friendly Beet & Ginger Smoothie 7 Eggplant, Onion and Tomato Stew 9 Green Monster Smoothie 10 Japanese Kinpura 12 BCG Soup (Broccoli, Cilantro and Garlic Soup) 14 Maple-Roasted Vegetables w/ Fennel, Turmeric Tahini & Dukkah 18 Cilantro Lime Drink 20 Spearmint Iced Matcha Latte 21 Artichoke Fritters with Apple & Beet Slaw 22 Liver Lover's Gomashio 24 Dandelion Root Tea Latte 25 Energizing Schisandra Berry Syrup Photographed by Felix Manzano Contents 26 Liver Gallbladder Elixir 27 Liver Loving Cucumber Dill Salad 28 Red Hot Sexy Sweet & Spicy Beet Stir Fry 30 Crunchy Dark Chocolate Pumpkin Seed Bars 32 Roasted Jerusalem Artichokes 33 Green Juice Shots 35 Hijiki salad 36 Watermelon Mint Mix 36 Watermelon Lemon/Lime Smoothie 36 Watermelon Soup 36 Cilantro & Parsley Pesto Watermelon Salad Photographed by Felix Manzano 27 mouth-watering good-for-you recipes that support you and your lovely liver. Delicious recipes from the health experts themselves that are straightforward treats, entrees, and beverages to incorporate into your routine. Food is one of the most powerful tools we can use to support detoxification as well as enhance our liver function. Have you ever opened the refrigerator only to say to yourself I have lots of food to eat but nothing that I know is good for me. This recipe collection was designed to change all that. Enjoy! Shivan Sarna Host of the Liver & Gallbladder Rescue Summit © Chronic Conditions Rescue Spore-Powered Chocolate Protein Cups Directions Melt the coconut oil. Combine the melted coconut oil, peanut butter, and almond butter. Combine the honey with the capsule of Megasporebiotic™ and then add it to the butter mixture. Whisk the protein powder and Ingredients: 2T coconut oil 1/4 cup peanut butter 1/4 cup almond butter 2 scoops of chocolate protein powder 3T raw cacao powder 1T honey mixed 1 capsule MegasporeBiotic™ cacao powder into the nut butter mixture. Scoop into silicon molds and freeze for two hours. Kiran Krishnan, MicrobiomeLabs.com © Chronic Conditions Rescue 1 Chickpea Curry Soup with Ayurvedic Greens Ingredients For the Soup: For the Greens: 2T extra virgin olive oil 2T extra virgin olive oil 1 yellow onion, diced 5 garlic cloves, thinly sliced 4 garlic cloves, minced 1 fresh chili pepper, seeded & 2" piece of fresh ginger, minced thinly sliced (optional) 2" piece of fresh turmeric red pepper flakes (optional, to (optional) taste) 2T curry powder 2t crushed coriander seeds 1t crushed corainder seeds 1t ground turmeric 2 large carrots, diced 2 bunches rapini (washed, 4c cauliflower florets & sterns dried & cut into 2" pieces) 1 can chickpeas, drained & 1 lemon, juiced rinsed salt & pepper, to taste 1 can coconut milk water, to cover salt & pepper to taste © Chronic Conditions Rescue Nancy Crowell, DOM, YTT DrNancyCrowell.com/ 2 Directions 1) Make the Soup: in a large soup pot, heat the oil. Add the onion, garlic, ginger & turmeric. Stir for a few minutes until fragrant. Add the curry powder and corainder. Cook a few minutes more. Add the carrots, cauliflower, chickpeas, coconut milk and water to cover. 2) Bring to simmer and cook until carrots are tender. In a blender, blend until smooth. Reserve. 3. Make the Greens: In a pot, heat the oil. Add the garlic and cook over medium heat until just beginning to caramelize. Add the fresh chili pepper, red pepper flake, crushed coriander seeds and cook for a minute more. Add the rapini and stir. Add the lemon juice, a pinch of salt & pepper. And cover. Cook for about 4 minutes until rapini is just tender. 4) To serve: pile rapini in the middle of each soup bowl. Pour soup around greens. Serve immediately. Enjoy! Sauteed Dandelion Greens with Garlic While I love planning out a big meal for special occasions, during weeknights, I prefer simple recipes that don’t take much time or forethought to cook! For this one, all you need to do is come upon some dandelion greens in your produce section or farmers market; you’ll likely have the rest of the ingredients at home. These greens are delightful as a side dish, added to soups, or omelets. Ingredients 1 bunch dandelion greens (approximately 1 lb) 1-2 teaspoons salt 1/4 cup avocado or olive oil 1/2 cup onion, diced 1 clove garlic, minced 3-4 TBS Pine nuts (optional) A few pinches of red pepper flakes Fresh ground Black pepper © Chronic Conditions Rescue 4 Directions Gather the ingredients. Rinse dandelion greens well and trim off the roots if still attached. Fill a bowl with water and add 1 teaspoon of salt. Soak the leaves in the salted water for 10-15 minutes and rinse in cold water. Chop the leaves into 1-2 inch pieces. Bring 2 cups boil in a saucepan add 1 teaspoon of salt. Add the chopped greens and cook, uncovered, for 10 minutes. Meanwhile warm the olive or avocado oil in a pan over medium heat, and Sauté the diced onions, pepper flakes and garlic. Cook until the onions are translucent. Remove greens from the heat and drain. Add them to the pan with the onion-garlic mixture. Season with pepper to taste, a pinch of salt if needed, and sprinkle the pine nuts on top. Enjoy! Brie Wieselman, L.Ac, MTCM BrieWieselman.com © Chronic Conditions Rescue 5 Liver Friendly Beet & Ginger Smoothie Ingredients 1-2 beets, cooked, rinsed, and peeled 1-2” knob fresh ginger 2 cups pure organic aloe vera juice 2 TB broccoli sprouts 1 cup frozen organic mixed berries 1/2 TSP physllium husk 8-12 oz filtered water Pinch of sea salt Directions Add all ingredients to highpowered blender and blend on high until well combined. I usually double blend just to ensure I get the consistency I like. Pour into your favorite glass, and enjoy! Dr. Sam Shay Mikayla Wolfe, CNS, FMN DrSamShay.com Eggplant, Onion & Tomato Stew Eggplant is rich in polyphenol nutrients, which help the body detox and are strong antioxidants. Onions are rich in sulfur which help with the sulfur liver detox pathway and are high in quecitin a bioflavinoid that is a strong antioxidant, anticarcinogen, and antihistamine. Tomatoes are full of lycopene another antioxidant. This stew is a good side to a meal and is full of fiber, to help remove the toxins the liver dumped into the intestine out of the body through bowel movements. Fiber also is beneficial to building a strong gut microbiome, and more fiber is added putting the stew on the whole grains. This meal is oil free so safe for a gallbladder that is not yet healthy and ready to efficiently emulsify fats. © Chronic Conditions Rescue 7 Eggplant, Onion & Tomato Stew Ingredients 1 organic eggplant (medium, unpeeled, and diced) 2 organic roma tomatoes (small, diced) 1 organic onion (small, diced)* 1 jar organic tomato paste (7 ounce glass jar or 8 ounce can) 1 teaspoon organic cumin powder 1 pinch organic cayenne pepper 1 teaspoon pink himalayan salt 1/2 cup purified or distilled water It’s delicious with this onion but proceed with caution if you have SIBO and it’s a trigger for you. Listen to your body. Your microbiome loves variety! © Chronic Conditions Rescue Directions 1. Prepare the veggies: dice the unpeeled eggplant, tomatoes, and onions into small pieces. Set aside. 2. In a large saucepan or skillet, add the tomato paste, cumin, pink himalayan salt, cayenne pepper, and water and stir well. 3. Add the veggies and bring to a boil. 4. Reduce heat to simmer. Cover and cook for 20-25 minutes or until the eggplant is tender. 5. Serve plain or over quinoa, brown/black/red or wild rice or your favorite whole grain. Dr. Mona Morstein, ND DrMorstein.com 8 Green Monster Smoothie 1⁄2 green apple good for bones Vit A C, Asthma, Immune health 1⁄4 c blueberries (highest antioxidant fruit) 1 whole lemon (immune system, antibacterial, detoxifier, Vit C) 1⁄4 avocado (fiber, good fat, potassium) 1 T collagen (Use your favorite vegan or pescatarian collagen, supports cellular health, protein for skin, hair, nails) 2 T aloe vera (gut balm, constipation, skin, acne) 1 T coconut probiotic yogurt (gut health) 1⁄2 cucumber (skin, BP, fiber, potassium, magnesium) 1 c spinach (superfood, high in vit, min, helps with high blood pressure, and heart disease) 1 c mixed greens (fiber, vit, min, antioxidants) 4 dandelion leaves (liver detox, vit E, folate, minerals, bitters for digestion) 1 carrot (fiber, beta carotene, lower cholesterol, eye health) 1 celery stalk (folate, potassium B6, Fiber) 1 radish (vIt E, A, C, B6, K, + fiber, zinc) 1⁄4 beet (healthy phytochemicals, excellent for liver health) 2 inches fennel (digestion, skin care) 1 inch fresh ginger (digestion, anti-inflammatory, antioxidant) 1 tsp rosemary (liver health, anti-aging]) 1 tsp turmeric (anti-inflammatory) 1 packet Magnesium buffered Powder (use your favorite Mg) 1 scoop SBI Protect Powder/Mega IgG (Use your favorite source of purified, dairy-free source of immunoglobulin G (IgG) -helps to maintain a healthy intestinal immune system by binding a broad range of microbes and toxins within the gut lumen.) 1 scoop GI Revive (use your favorite gut barrier support, gastrointestinal health and function to support lining of the gut permeability and integrity repair to absorb nutrients, and prevent toxins, allergens and microbes from gaining access to the bloodstream.) 1⁄2 c spring water Ice Dr. Brandy Zachary BodyLoveCafe.com © Chronic Conditions Rescue 9 Japanese Kinpura Ingredients 1 tablespoon untoasted sesame oil or avocado oil 1 cup organic burdock (gobo root) cut in matchsticks. About 2 long skinny roots 1 cup organic carrots, cut in matchsticks. 2-3 carrots 2 teaspoons tamari (gluten-free soy sauce) or use 2 teaspoons coconut aminos with 1/8-1/4 teasp mineral salt if soy-free diet. 1 tablespoon filtered water 1 teaspoon mirin or sake if desired for sweetness but not necessary if paleo or keto. For garnish use 1-2 scallions, green parts, thinly sliced and a sprinkle of your favorite gomasio Directions Good burdock is hard to find unless you are in an area with some die-hard macrobiotics or have an excellent Asian grocery store nearby. When I lived in New York City 20 years ago there was an amazing farm stand at the Union Street Farmer’s Market run by people who looked like they had just woke up and crawled out of a tree only a few hours prior to selling us city dwellers the most amazing leafy greens and burdock root I have ever tasted. © Chronic Conditions Rescue 10 Burdock has been used in Asian and Western Herbal Medicine for thousands of years as an alterative, which means that it helps to cleanse the blood and support liver and detoxification functions. Burdock root has a slight artichoke flavor and the carrots in this recipe really help to balance it out with their sweet flavor. This is a wonderful way of eating your medicine. Try to find burdock that doesn’t have a dark ring around the middle of the core of the root and it should be like a stiff longer carrot and not flaccid. You can test it by whipping it against your hand and seeing if it holds it’s stiffness-if it looks more like a whip that bends then it is probably too old and is not worth it to buy as it will be too fibrous to enjoy. heated add the carrots on the bottom and the burdock root on the top, piled up in the middle of the pan. 3. Let them cook just as a pile for a few minutes and then add the soy sauce/coconut aminos, water and mirin or sake if desired on top of the pile and cover the pan. Lower the heat and let cook for 7 minutes covered on low. 4. Now uncover (add a little salt at this point if using coconut aminos) and mix gently over the heat for 1 minute more and put onto a serving platter for the table. 5. Add gomasio and scallions on top for garnish. 1. Cut equal parts carrot and burdock root into match sticks. For this recipe 1 cup each. 2. Heat a cast iron or other equal heat distributing skillet over medium heat with oil. When oil is © Chronic Conditions Rescue Dr. Anne Hill, ND AnneHillND.com 11 BCG Soup (Broccoli, Cilantro and Garlic Soup) This is my favorite flu/cold season soup AND I love it even if I, or my family, are not sick. When its time to start raking the leaves is usually when I have a craving for this soup. It is warming and packed full of immune boosting ingredients such as garlic and ginger. Broccoli contains something called sulforaphane, which contains anti-viral and anti-retro-viral properties. Broccoli helps to increase glutathione levels in the body. Cilantro is an amazing heavy metal chelator, which means it helps to bind metals and help your body excrete them. This is an all around win-win detox and immune defense addition to your recipe rotation. Please see this pubmed article for more information of the benefits of increased sulforaphane in your diet. PMID: 31737167 Dr. Anne Hill, ND AnneHillND.com © Chronic Conditions Rescue 12 Ingredients 4 cups broccoli florets (from 3 or 4 heads of broccoli) 1 tablespoon avocado or coconut oil 1 onion, chopped (or 6 chopped scallions if FODMAP) 1 large garlic clove 1 jalapeno chile, de-seeded 2 inches of ginger ½ teasp coriander seeds 1/2 cup of leafy cilantro, chopped 1 large potato or sweet potato (for paleo diet) or a rutabaga (for keto diet), cut into small pieces 4-6 cups of vegetable broth ½ teasp sea salt ¼ teasp black pepper 1 Tablespoon fresh lemon juice 1 dash of cayenne pepper Toasted sesame oil on top and/or Gomasio sprinkled Directions 1. Cut the tops (The florets) off of the broccoli into small even pieces and save the bottoms of the stems to shred and make into broccoli slaw for a nutritious treat later. 2. In a wide soup pot place onion, garlic, ginger, chili, coriander seeds and oil and let sauté until onions are translucent. 3. Add potato (or sweet potato/rutabaga) 4 cups of broth and let simmer covered for 10 minutes. 4. Add broccoli and cilantro and add 2 more cups of broth if a thinner soup is desired. Let simmer covered for another 5-7 minutes until broccoli is soft but not overcooked. 5. Let cool slightly and then blend until a smoothish consistency 6. Add salt, pepper, cayenne and lemon and serve with gomisho or toasted sesame oil on top © Chronic Conditions Rescue 13 Maple-Roasted Vegetables with Fennel, Turmeric Tahini, and Dukkah Searching for a nutrient-dense dish to support liver and gallbladder function? Look no further. Indulge in these maple-roasted beets and carrots, served over a bed of fennel and turmeric tahini, topped with hazelnut dukkah (an Egyptian condiment/spice mixture) and fennel fronds. Your mouth – and body – will thank you! Maple Roasted Vegetables & Fennel 4 small to medium beets (trimmed; cut off greens & use in a different dish) 1 lb of carrots (peeled & ends trimmed) 2½ Tbs avocado oil (divided between the beets & maple mixture) 1½ Tbs of maple syrup © Chronic Conditions Rescue ½-tsp of sea salt flaked sea salt 1 small head of fennel (thinly shaved; cut off the stalks and use in a different dish) ½-1 Tbs of chopped fennel fronds for garnish 14 Dukkah Turmeric Tahini ¼-cup raw hazelnuts 2 Tbs raw sesame seeds 2 Tbs raw pumpkin seeds 1 Tbs coriander seeds 1 Tbs cumin seeds 1 Tbs caraway seeds ½-tsp flaked sea salt ⅓-cup tahini 3 Tbs fresh lemon juice 3-4 Tbs filtered water 1 small garlic clove (pressed) ½-tsp sea salt or to taste ⅛-tsp of black pepper or to taste ⅛-¼ tsp dried turmeric 1 tsp maple syrup 1 tsp olive oil Directions Start by preparing the maple-roasted vegetables and fennel. 1. Preheat the oven to 400 degrees. 2. Slice off the beet greens close to the top of the beet. 3. Rinse and lightly scrub beets under cool water, using a vegetable brush to remove any caked-on dirt. 4. Place beets on a baking sheet. Drizzle 1 Tbs of the avocado oil over them and rub each unpeeled beet with the oil. 5. Roast the beets until a knife or fork slides easily into the middle of the beet, anywhere between 40 to 60 minutes. Roasting time will vary depending on the size of the beets. 6. Lightly grease a separate, rimmed baking pan with avocado oil. Place the peeled and trimmed carrots in a single layer on the baking pan. 7. In a small bowl, make the maple mixture. Mix together the maple syrup, sea salt, and remaining 1½ Tbs of avocado oil. © Chronic Conditions Rescue 15 8. Pour PART of the maple mixture – 2 Tbs – over the carrots and toss to coat. Reserve 1 Tbs to toss the cooked and peeled beets in. 9. Place the carrots in the oven with the beets and bake for 30-45 minutes or until tender and lightly browned. Roasting time may vary depending on the size of the carrots. 10. Thinly shave/slice fennel head with a mandoline or knife. 11. When the beets are ready to be removed from the oven (40 to 60 min), take them out and let them cool, about 5-10 minutes. Once cool enough to handle, peel the beets by pulling the skin off with your hands or by using a sharp paring knife. Cut into quarters. Toss beets with the remaining reserved maple mixture. Meanwhile, get the dukkah going. 1. Heat a frying pan over medium heat. Add the hazelnuts and pumpkin seeds. Cook and stir frequently for 2-3 minutes or until lightly golden. Add sesame seeds and cook for an additional 1-2 minutes or until golden; stir frequently. Skip this step if you prefer raw nuts and seeds. 2. Place the toasted (or raw) nut and seeds mixture into a food processor and pulse until coarsely chopped. Transfer to a large bowl. 3. Place coriander seeds, cumin seeds, and caraway seeds in a frying pan over medium heat. Cook and stir frequently for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the ground spices and salt to the nut and seed mixture and mix well. Note: You will likely have extra dukkah. Store in a glass jar in the fridge for up to one month. Use it to garnish soups and salads or mix with olive oil and enjoy as a dip. © Chronic Conditions Rescue 16 Finally, whip up the turmeric tahini. 1. In a small bowl, stir together the tahini, lemon juice, water, garlic, turmeric, maple syrup, avocado oil, sea salt, and black pepper. Stir until combined. If the mixture is too thick, thin with additional water. Assemble. Build a plate, and they will come 1. Place a generous amount of the turmeric tahini sauce on the serving plate. 2. Next, lay a bed of shaved fennel on top of the tahini. 3. Place roasted carrots and beets on top of the fennel. 4. Sprinkle dukkah on the dish to taste. (I prefer a generous amount for taste and texture.) 5. Finally, garnish with fennel fronds and enjoy! Alia Khan-Elhady Biocidin.com © Chronic Conditions Rescue 17 Cilantro Lime Drink This is a drink I came up with as I was studying how to detoxify chronic Epstein Barr virus. I think it solidified as a ‘must have’ for me: when I could feel the results as I studied alkalizing diets as I learned about oxygenating the blood This drink is delicious and light. It’s not a thick, sticky, complicated smoothie! It does not require a fancy blender. This simple drink packs a lot of punch to: support the organs of detoxification alkalize the body support the immune system hydrate the body © Chronic Conditions Rescue Bridgit Danner BridgitDanner.com 18 Directions Add 12 oz. of purified, cool water to your blender. Squeeze in one whole, washed lime or small lemon with a citrus juicer (or use ⅕ of your pre-squeeze mixture. See tip below). Add one generous handful of organic, washed spinach or other greens. (I like to rotate, and I like using fresh broccoli sprouts.) Add one medium handful of organic, washed cilantro. (Trim off thick bottom stems of cilantro- retain upper stems.) Add one teaspoon of local honey. (Skip this if you prefer.) Blend thoroughly. Pour and drink within 15 minutes. Prep Ahead for a 5-Day Challenge Squeeze your citrus juice ahead of time and store in a covered, glass jar in the fridge. Wash, let dry and chop as needed your greens and cilantro. Add your 5 handfuls of each (see above) and store in the fridge in one glass tupperware well-mixed in the right ratio. Do NOT make your drink ahead or it will not be fresh. Spearmint Matcha Latte Ingredients 1 tablespoon matcha green tea powder 1 cup unsweetened vanillaflavored almond milk, chilled 1 cup unsweetened vanillaflavored coconut milk, chilled 4 dropperfuls vanillaflavored liquid stevia 3 drops spearmint essential oil Directions 1. Pour the matcha, almond and coconut milks, stevia, and essential oil into a blender. 2. Blend for 30 seconds, until frothy. 3. Pour the mixture into a 32ounce glass bottle. 4. Fill to the top with ice. Serve immediately or refrigerate, shaking before use. Dr. Eric & Sabrina Zielinski NaturalLivingFamily.com © Chronic Conditions Rescue 20 Artichoke Fritters with Apple & Beet Slaw Ingredients For the Apple & Beet Staw 2 cans artichoke hearts, drained 1 organic red bell pepper, diced 1/3 bunch scallions, thinly sliced 3 tablespoons minced fresh parsley 1 tablespoon ground flax seeds + 3 tablespoons filtered water 2 tablespoons almond flour 1 teaspoon sea salt 1/4 teaspoon baking powder 3-4 tablespoons avocado or olive oil for cooking 2 medium beets, peeled & halved 1 small organic Granny Smith apple, halved 2 teaspoons prepared horseradish 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 teaspoon dijon mustard 1 teaspoon maple syrup (optional) Sea salt to taste Directions Drain and chop artichokes until they resemble chopped crab meat. Set aside. In a bowl, mix together slaw ingredients and refrigerate until ready to serve. In a large bowl, add chopped artichoke hearts, diced bell pepper, scallions, parsley, flax egg, almond flour, sea salt, and baking soda and mix to combine, Let sit for at least 15 minutes to thicken. Form into patties and heat a skillet over medium high, add in olive oil and cook patties for 3-5 minutes, until golden. Flip and cook for an additional 2-3 minutes on the opposite side. Serve garnished with a scoop of slaw and enjoy! Kelly Kennedy & Genevieve Greco TrueWellnessCenter.com © Chronic Conditions Rescue 21 Liver Lover's Gomashio Liver Lover's Gomashio derives its cleansing effects from an herb called Milk Thistle. Milk thistle is a flowering plant of the daisy family. It's called “milk thistle” because it's a thistle, and the leaves are banded with milky splashes of white, which at one point were thought to be Mother Mary's milk. Milk thistle has the ability to tonify your liver, and aid in its regeneration, by strengthening the liver cell walls so that toxins cannot enter as easily. Milk thistle also helps to prevent depletion of glutathione, a potent antioxidant, which combats liver inflammation and reduces elevated liver enzymes. While milk thistle can be taken as an herbal remedy, in tincture or pill form, my favorite way to take it is to grind up the seeds and sprinkle on food. Thus, the birth of Liver Lover's Gomashio. Other liver-cleansing and liver-supporting ingredients in this delicious condiment are: Broccoli seeds, known for their ability to stimulate the often sluggish Phase II liver detoxification pathways, and to urge estrogen metabolites down the favorable protective pathways; and kelp powder, which is loaded with minerals, especially iodine, and is an excellent heavy metal chelator. Ritamarie Loscalzo DrRitaMarie.com © Chronic Conditions Rescue 22 Ingredients 1/2 cup hulled sesame seeds 1/4 cup milk thistle seeds 1/8 cup broccoli seeds 2 teaspoons kelp powder 1 teaspoon sea salt (or more to taste) Directions Using a mortar and pestle, a suribachi, or a small electric coffee grinder, grind milk thistle and broccoli seeds. Add sesame seeds, and continue to process until fully ground. Pour into a small glass jar with tight-fitting lid. Add salt and kelp, and mix well. Add extra salt to taste, but only if you aren't on a salt-restricted diet. (Note: In the macrobiotic diet, gomashio is typically made with a ratio of 18 parts sesame seeds to 1 part salt. In shorthand, that's a ratio of 18:1 of sesame seeds to salt by volume.) Sprinkle on a salad, on soup, or over cooked vegetables. Serve this topping over a bed of dandelion greens, known for their liver cleansing effects, grated burdock root, and your choice of mixed greens. I drizzle flax oil and a hint of lemon juice, or apple cider vinegar, over the veggies, sprinkle on the Liver Lover's Gomashio, and enjoy. Variations: Add other cleansing herbs like garlic, dill, cayenne, turmeric, ginger, or any other spice you like. © Chronic Conditions Rescue 23 Dandelion Root Tea Latte Ingredients 4 cups filtered water 2 tbsp dandelion root loose tea, roasted ½ cup homemade nut milk (almond, coconut milk) 2 tsp raw honey Optional: turmeric and/or ginger Directions Place dandelion root loose tea on a baking sheet and roast in the oven at 200 degrees for 25 minutes. It will be light brown and smell nice when it’s ready. Make homemade nut milk or use fresh coconut milk while the dandelion root tea is in the oven Boil the dandelion root tea in a medium pan with filtered or spring water for 25 minutes. Pour through a fine mesh strainer. Mix the liquid with the nut milk into the medium pan. Add honey and heat on low, stirring. You can add sea salt, turmeric or ginger Mix in a blender to create that latte foam on top. Renee Jayne ReneeJayne.com © Chronic Conditions Rescue 24 Energizing Schisandra Berry Syrup Ingredients 1 cup dried Schisandra berries Water (see amount below) Directions Option 1: Add Schisandra berries and 4 cups of water to a pressure cooker. Set to "manual" and "high pressure" for 7 minutes. Allow the pressure cooker to release pressure on it's own. Option 2: Add Schisandra berries and 6 cups of water to a stockpot and bring up to a boil. Drop the heat and simmer covered for 1 hour, stirring occasionally. Strain the mixture and refrigerate until ready to consume. This syrup can be consumed as-is or added to beverages (below). Dr. Nicole DiNezza InfinityHolisticHealth.com Schisandra Berry Spritzer Add 1-2 tsp of Schisandra Berry Syrup to 8 ounces of water or unflavored seltzer. Known to rival Milk Thistle, Schisandra is one of the most hepatoprotective herbs on Earth. But did you know that these humble little berries are also known to increase stamina and energy? The berries' unique flavor quickly tells you that these babies pack a punch! Liver Gallbladder Elixir 8 ounces of structured water (Spring Acqua or Wellness Enterprise) 1 tbsp Apple Cider Vinegar ¼ inch of fresh ginger Fresh squeezed lemon (Optional) add 1 tsp of green powder (Anima Mundi Liver Detox) Dr. Christine Schaffner DrChristineSchaffner.com Liver Loving Cucumber Dill Salad Ingredients: Salad 3-4 medium carrots 1 large cucumber 2-3 celery stalks Ingredients: Dressings 1/4 cup Vegan Mayo (Like Sir Kensington’s) ¼ cup coconut milk ( Original ) 1-2 Tbsp dill (I like more) 1 tsp of Lemon juice ¼ -1/2 tsp garlic powder or fresh minced 1 Tbsp fresh chopped parsley 1 Tbsp fresh chopped chives or spring onions ¼ tsp sea salt (or more to liking) © Chronic Conditions Rescue Directions Chop vegetables into bite size pieces and add to a bowl. Mix all the ingredients for the dressing and add to the vegetables. Let sit in refrigerator for 1 hour or overnight so flavors have time to mix. Enjoy! Choose Organic ingredients as much as you can. Feel free to add other veggies like red peppers or broccoli etc. Jaime Boyachek 27 Red Hot Sexy Sweet & Spicy Beet Stir Fry This mouthwatering vegan, Asian fusion uses beets as the star of the recipe. Perfect for chilly nights, this recipe is sure to tickle the taste buds of you and your family. Unlock the deep rich umami flavor with a touch of sweetness and spice in this memorable dish. You will come back to this unique recipe, time and time again. Beets support liver health. Beets are naturally high in betalains and other compounds that have been shown to reduce inflammation, protect against oxidative stress, and reduce the risk of liver damage. And of course, they are RED! Ingredients Stir Fry Sauce 2 tbsps of olive oil 3 beets ½ cup chopped beet stems ½ cup beet greens ½ cup red onion ½ cup broccoli heads 1 tbsp minced garlic 1/2 tbsp minced ginger 2 tbsp soy sauce (make sure it’s gluten-free!) 1 tbsp rice wine 1 tsp sesame oil ½ tsp red pepper flakes 1 tsp garlic powder 1 tbsp Shaoxing cooking wine © Chronic Conditions Rescue 28 Directions 1. Wash beets thoroughly and remove stems and greens, do not discard as they will be used later. Cut the beet in half to create two hemispheres. Continue to slice the beets to roughly 2 cm wedges. 2. Preheat your wok until the oil begins to bubble over medium-high heat. Add beets for roughly 5 min. Moisture from the beets will evaporate during this process and the edges of the beets will begin to blacken. At this point add ⅛ cup of water and cover for an additional 5 min. 3. Remove beets from the pan and reserve for later. 4. In the wok heat, add one tablespoon of olive oil and then add carrots, broccoli heads, beet stems, red onion, and cook until onions have become translucent. Add garlic and continue cooking for an additional 2-3 min on high. 5. Remove vegetables from heat and reserve for later 6. In your wok, combine gluten-free soy sauce, rice wine, sesame oil, red pepper flakes garlic powder, and Shaoxing cooking wine, salt, and pepper to taste. Bring to a boil and return reserved beets and vegetables to the wok. 7. Add finely cut green onion and serve on a bed of brown rice and Bon Appetit! Dr. Sharon Stills DrStills.com Crunchy Dark Chocolate Pumpkin Seed Bars Ingredients 1 cups oats 3 tbsp quinoa 3 tbsp coconut flour ¼ cup unsweetened shredded coconut ¼ cup raw pumpkin seeds 3 Tbsp 75% dark chocolate, cut into chunks ⅛ tsp salt 2 Tbsp coconut oil 3 Tbsp almond butter 3 Tbsp honey Notes Almond butter can be substituted with peanut butter, or any low fodmap friendly nut butter. The oats can be substituted with quinoa flakes as well. We recommend using certified gluten free oats, and local clover honey. © Chronic Conditions Rescue 30 Directions Preheat oven to 350 F. Line a baking sheet with parchment paper and spread the oats evenly throughout the pan. Toast the oats for about 10 minutes stirring halfway through, or until golden brown but not burnt. Pulse the quinoa in a food processor to create a flour. Once the oats are toasted, transfer them to a mediumlarge mixing bowl along with quinoa “flour”, coconut flour, shredded coconut, pumpkin seeds, and salt. Let this mixture cool to room temperature, and stir in the chocolate chunks. Meanwhile, heat a small saucepan on medium-high with coconut oil, creamy almond butter, and honey. Stir until heated and combined. Transfer the liquid to the mixing bowl with the dry ingredients and mix thoroughly to a granola-like consistency. Line a 9 x 7 (or any smaller sized) glass baking dish with foil or parchment paper, and transfer the mixture to the container. Place it back into the oven for 12-15 minutes, or until golden brown. Remove from the oven and let cool before cutting into 12 pieces. Angela Pifer, FMN, LN, CN SimplySIBO.com © Chronic Conditions Rescue 31 Roasted Jerusalem Artichokes Ingredients 1 lb Jerusalem artichokes, skin on, chopped into 1 inch pieces 2 tablespoons olive oil 1/4 teaspoon salt, or to taste ground black pepper, to taste 1/4 teaspoon garlic powder 1 tablespoon fresh parsley leaves, finely minced Directions Preheat oven to 400F. olive oil, salt, pepper, and garlic Spray or brush a baking pan with powder. Toss to coat all the pieces. Brush the Jerusalem artichokes sheet, making sure not to crowd them. olive oil. with a vegetable brush under water to clean them, leaving the skin on. Chop them into even, 1-inch pieces. In a large bowl, combine the chopped Jerusalem artichokes, Place the artichokes on a large baking Roast for 17-20 minutes, or until they are fork-tender. Garnish with fresh parsley and enjoy! Dr. Tia Trivisonno TransformationalHealing.me Jerusalem artichokes are a prebiotic food and research shows they are beneficial as a preventive for the development of liver disease and diabetes. © Chronic Conditions Rescue 32 Green Juice Shots Directions Combine all ingredients in a blender (any kind will do- ninja/bullet/Vitamix). Blend for 30 sec. This recipe has many ‘optionals’ and is great to take while fasting to bring up your alkalinity, nitric oxide levels, minerals and electrolytes! (Zero Calories!) Pour off into a glass and enjoy fresh right away. Use a spoon to scoop out any at the bottom of the glass. Salud! Option 1 Baby Spinach Leaves Broccoli Sprouts or broccoli Celery Kale Leaves Mint Leaves Parsley Leaves Basil Leaves Sage Leaves Oregano Leaves Ginger or ginger powder Lime Apple Cider Vinegar Celtic Sea Salt or Himalayan Pink Salt Turmeric (optional) Cayenne pepper powder( optional) © Chronic Conditions Rescue 33 Green Juice Shots Option 2 Filtered water -1 ounce Apple Cider Vinegar -1/2-1 teaspoon Celtic Sea Salt or Himalayan Pink Salt – ¼ teaspoon or to taste Baby Spinach-5 leaves Kale- 1 leaf ( half if large leaf) 1 floret of broccoli/half a fistful of broccoli sprouts 2 basil leaves 2-3 mint leaves 1-2 sprigs of cilantro 4 oregano/thyme leaves 2 sprigs of parsley leaves 2-3 sage leaves 1 stick of celery 1 wedge of lime( remove the peel) 1/4th inch fresh ginger( peeled) or a ¼ tsp ginger powder Optional- pinch of turmeric or cayenne Dr. Farah Sultan VitalogyWellness.com © Chronic Conditions Rescue 34 Hijiki Salad Ingredients 1 cup hijiki soaked 1 tsp oil or 1/2 cup water 2 tablespoons umeboshi vinegar, or rice vinegar, or lemon juice 1 carrot, grated 1/4 onion, chopped 1 clove garlic, grated sea salt to taste Directions Saute hijiki in oil 20-30 minutes or cook in water. Allow to cool. Mix all ingredients together and serve on chopped greens Healing Properties Hijiki detoxifies the body, acts as a mild diuretic, and benefits the thyroid. It is an excellent source of calcium, iron, iodine, B vitamins, helps normalize blood sugar levels, builds bones and teeth, soothes nerves, and supports hormone function. Dr. Amanda Wilms ImmanenceHealth.com © Chronic Conditions Rescue 35 Watermelon Mint Mix Fresh mint - 3-4 leaves Juice from 1 lime or lemon Pinch Himalayan salt - 1/4 tsp. salt 1/8 of a cayenne pepper Avocado oil or olive oil or coconut oil - 1/2 tsp Place in blender & serve (can add ice cubes to blender or pour over ice) Watermelon Lemon/Lime Smoothie Watermelon - 3 cups chilled in refrigerator Juice of 1-2 fresh lemons or limes Pinch Himalayan salt 1/8 of a cayenne pepper Avocado oil or olive oil or coconut oil - 1/2 tsp 1 handful of Ice cubes Place in blender & serve Watermelon Soup 4 cups seeded chopped watermelon 2 tbsp. fresh squeezed lemon or lime juice 1 tbsp. fresh chopped mint 1/8 tsp. cayenne pepper 1/2 tsp olive oil/avocado oil/coconut oil Blend & refrigerate for 2 hours before serving! Cilantro & Parsley Pesto Watermelon Salad 1/2 cup roasted & salted pumpkin seeds 1/2 cup extra virgin glass bottle olive oil olive oil club 1 cup of fresh cilantro 1 cup of fresh parsley Himalayan salt to taste Back pepper to taste Cayenne pepper - 1/8 tsp Blend in a super slender Pour over bItter greens like arugula, dandelion or beet greens (best to sautee these first) with chunks of watermelon Dr. Marisol Teijeiro QueenoftheThrones.com