Medical Medium Liver Rescue: Answers To Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress

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(as of Apr 29,2024 14:16:22 UTC – Details)

From the Publisher

Liver Rescue Juice

Makes 2 servings

Juices are a wonderful way to get in many of the most powerful liver-healing ingredients in a quick and easy-to-digest form. Even better, you can customize this juice until you find your favorite taste combinations. You may find you like an unexpected combination, such as the addition of dandelion greens or radishes!

Directions

Run the apples, pineapple, ginger, celery, and parsley through a juicer. Choose any or all of the optional additions and run them through the juicer as well. Enjoy immediately for best results, and store any leftover juice in an airtight container in the fridge.

Ingredients:

2 apples
2 cups coarsely chopped pineapple
1 inch ginger
1 bunch celery
1 cup loosely packed parsley
1 cup sprouts (optional)
4 small radishes (optional)
1 cup loosely packed dandelion greens (optional)

Kabocha Squash Soup

Makes 2 to 4 servings

This soup is like a hug inside a bowl. It’s creamy, warm, and comforting. The nourishing rich flavor of kabocha squash blends beautifully with the warmth of garlic, onions, and curry. This is a great one to make ahead and freeze so that you have an instant satisfying option on hand whenever you need it.

Directions

Bring a large pot of water to a rapid boil and submerge the whole kabocha squash, stem and all. Boil the squash for 10 minutes, flipping it upside down halfway through. Remove the squash carefully and set aside to cool.

When the squash is cool enough to handle comfortably, peel it, slice it in half, and remove the seeds. Cut the squash into cubes; this should yield about 4 cups.

Place the cubed kabocha squash into a pot along with the vegetable broth, diced onion, garlic cloves, curry powder, sea salt, and lime juice. Bring the broth to a boil and then reduce to a rapid simmer, stirring frequently.

Continue to simmer for 15 to 20 minutes, until the squash is tender and cooked through.

Serve warm, topped with red pepper flakes if desired.

Ingredients:

1 medium kabocha squash
3 cups vegetable broth
1 cup diced onion
4 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon sea salt
½ lime, juiced
¼ teaspoon red pepper flakes (optional)

Publisher ‏ : ‎ Hay House Inc.; 1st edition (Oct. 30 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 496 pages
ISBN-10 ‏ : ‎ 1401954405
ISBN-13 ‏ : ‎ 978-1401954406
Item weight ‏ : ‎ 1.27 kg
Dimensions ‏ : ‎ 20.17 x 3.05 x 23.98 cm