Serve them up for family along with zucchini noodles or gluten-free pasta and alongside a crisp salad for a delicious dinner everyone will enjoy. Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy, helping rid sludge from the gallbladder and even reduce gallstone size. Ingredients : 1 1/2 cups cooked black beans or 1 15oz can, drained and rinsed 3/4 cups gluten-free oats 1/2 cup diced onion 3 garlic cloves, roughly chopped 2 tbsp tomato paste 1/2 tbsp onion powder 1 tsp paprika 1/2 tsp chili powder (optional) 1/4 tsp smoked paprika 1/2 tsp ground cumin 1 tsp dried oregano Sea salt, to taste (optional) Marinara : 1/2 cup diced onion 2 garlic cloves, minced 3 cups crushed tomatoes 1/4 cup tomato paste 1 tsp dried basil 1 tsp dried oregano 1 tbsp coconut sugar 1/4-1/2 tsp red pepper flakes, to taste (optional) Sea salt, to taste (optional) Fresh basil or parsley, for garnish.
Directions : To make the black bean meatballs, combine the black beans, oats, diced onion, garlic, tomato paste, onion powder, paprika, chili powder (if using), smoked paprika, ground cumin, dried oregano and sea salt (if using) in a food processor and blend until smooth, scraping down the sides as needed. Form the mixture into balls (you should get about 14-16) and cook on a non-stick oven-proof skillet on medium-high heat until browned on all sides. Transfer pan to oven and bake for 20 minutes, until crispy. While the black bean balls are in the oven, make the marinara by placing a non-stick saucepan on medium-high heat. Add the onion and cook for 3-5 minutes, until soft. Add the crushed tomatoes, tomato paste, dried basil, dried oregano, coconut sugar, red pepper flakes (if using) and sea salt (if using).
Cook uncovered, for 5-7 minutes, until slightly thickened and the flavors have infused. Serve immediately, garnished with fresh basil for parsley. For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue . These hearty chili cheese fries are the ultimate comfort food without the dairy, plus they’re low in fat! Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Ingredients : 3-4 large russet potatoes, cut into fries 1/2 tsp paprika 1 tsp dried oregano Sea salt, to taste (optional) 1 1/2 cups chili, to serve 1 tbsp chopped fresh parsley, to serve. Cheese 1 cup unsweetened almond milk, more if needed 2 1/2 tbsp arrowroot starch 1/2 tbsp onion powder 1/2 tsp garlic powder 1/4 tsp paprika 1/4 tsp turmeric 1 tbsp lemon juice 1 tbsp coconut aminos (optional) Sea salt, to taste (optional) ( nacho cheese sauce recipe on blog can also be used as an alternative) Directions : Preheat oven to 425F. To make the fries, place the uncooked fries in a large bowl and add the paprika, dried oregano and sea salt. Arrange the fries in a single layer on the baking sheet and bake for 30-35 minutes, flipping them over half-way, until crispy and browned on both sides. To make the cheese sauce, place the unsweetened almond milk, arrowroot, onion powder, garlic powder, paprika, turmeric, lemon juice, coconut aminos (if using) and sea salt (if using) in a small saucepan. Place the saucepan on medium-high heat and bring to a boil. Reduce the heat to a simmer and cook, stirring often, until the mixture thickens - about 1-2 minutes. Add a bit more almond milk if a thinner sauce is desired. To serve, place fries on a serving platter and top with the chili. Drizzle with cheese sauce and garnish with chopped parsley. For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue . This delicious Hash Brown Omelette is perfect for someone who loves a savory breakfast, for a weekend brunch, or paired with a leafy green salad for dinner. It’s packed full of flavor and easily customizable for your tastes. The mashed avocado is an optional addition; it tastes fantastic either way! The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentration of macro and trace minerals from the earth. Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, inflammation, and the viruses such as Epstein-Barr and shingles that are behind rheumatoid arthritis, joint pain, autoimmune disease, and more. Potatoes will be your allies if you’re looking to fight any chronic illness—to fend off liver disease, strengthen your kidneys, soothe your nerves and digestive tract, and reverse Crohn’s, colitis, IBS, or peptic ulcers. Ingredients : 1 lb potatoes, peeled and grated 1 tbsp arrowroot starch 1/2 tsp dried thyme 1 tsp onion powder 1/4 tsp garlic powder Sea salt, to taste (optional) 1/4 tsp olive oil (optional) 1/4 red onion, thinly sliced 8 oz asparagus, trimmed and roughly chopped 1/2 tsp dried oregano 1/2 cup halved cherry tomatoes 1/2 avocado, mashed (optional) 1/3 cup fresh arugula Squeeze of lemon juice. Directions : Place the grated potatoes in a muslin cloth or nut-milk bag and squeeze out the excess moisture.
Add the potatoes to a medium-sized bowl together with the arrowroot, dried thyme, onion powder, garlic powder and sea salt (if using). Place a non-stick crepe or shallow frying pan on medium-low heat. Add the grated potatoes to the pan in a flat, even layer. Cook for 12-15 minutes, until crispy and browned on the bottom, pressing down on the hash brown with the back of a spatula every once in a while to make them stick together. Continue cooking for 10-12 minutes, until crispy and browned. To make the filling, place a separate non-stick pan on medium-high heat. Add the red on-ion and cook for 2-3 minutes, until soft. Add the asparagus and cook for another 3-5 minutes, stirring often, until it starts to soften. Add the dried oregano and cherry tomatoes and continue cooking until they cherry tomatoes begin to burst, about 2-3 minutes, season with sea salt (if using) and remove from heat. To serve, place the hash brown on a plate and add the mashed avocado (if using) and cooked vegetables to one half.
Close the other half of the omelette over the filling.