When it comes to detoxing after the holidays it is important to include foods into your diet that keep you feeling full but also support the liver, and are rich in amino-acids and vital nutrients. Try this very simple warming, cleansing and tasty meal.
Moroccan Harira Stew
1 onion, diced
5 cloves garlic, peeled
5 carrots, finely sliced
½ tsp ground cinnamon or 1 stick
2 tsp paprika
½ tsp ground turmeric or small root grated
¼ tsp chili powder
1 tbsp ground cumin
2 tsp ground coriander
400g jar chickpeas, rinsed
100g lentils (soak for at least 1 hour before, rinse)
75g brown rice
400g tinned chopped tomatoes
1 lemon, juiced and zested
2.5 litres water, vegetable stock or a bone broth
Large handful fresh parsley, chopped
1 avocado, diced to serve
Heat 2tsp olive or coconut oil in large pan. Add onion, garlic and carrot, cover with lid gently cook 15 minutes. Stir in spices thoroughly. Add chickpeas, lentils, rice, zest, tomatoes and stock, bring to boil, simmer gently 25 minutes, until rice and lentils cooked. Season with salt and pepper, stir in lemon juice and parsley, sprinkle with diced avocado. Enjoy!
Cleansing Foods to include for liver support:
- Turmeric: powder or fresh root – have with black pepper
- Garlic and onions
- Carrot family: carrots, caraway, chervil, coriander, cumin, dill, fennel (tea), parsley, parsnips
- Green tea
- Cruciferous veg: cabbage, broccoli, cauliflower, sprouts, kale etc.
- Bitter greens: rocket, watercress, radicchio, beet leaves, dandelion leaves, chicory, all fresh herbs
About the author
Suzanne is a Nutritional Therapist trained in London at College of Naturopathic medicine. She has 25 years experience as a chef and recently trained in raw foods, at a gourmet level with Matthew Kenney.
Suzanne’s business is Vital Nutrition which she founded in 2008. She offers private consultancies focusing on diet and lifestyle improvements supporting patients on their journey to optimum health.
Her regular cookery workshops are delicious, fun and educational and her cooking skills are available to private clients, on retreats and for chef training.