All content by Alison Anton.
Beiler Broth is a simple fasting or cleansing broth that is high in the minerals needed to support a liver or cellular detox. Drink it everyday if you like. I substitute spinach for the original recipe’s green beans, as I do not promote beans and legumes on a detox. Dr. Henry Beiler was an early nutrition pioneer and the author of... [More]
Medicinal Liver Tea
A “medicinal” tea is a strong concoction of botanicals prepared specifically for therapeutic purposes. All seven of these herbs are known for their liver-supporting and detoxifying effects. Both roots and leaves are used, so special preparations must be made to accommodate both. (See cooking and nutrition tips below.) If you are taking... [More]
Beef Marrow Bone Broth
Makes about 1 gallon
Marrow bone broths provide nutrition deep within the cells. They are extremely high in minerals, and I recommend consuming them everyday while on a detox. Make a large batch once a week. The broth can be sipped with salt as a soothing snack or accompaniment to any meal. Or use the full batch to make a powerful soup or stew. This... [More]
Raw Chocolate Fondue and Fruit Dippers
Tempering chocolate? Forget it… Just whip up this healthy dessert fondue in a food processor! Raw cocao is an unprocessed form of chocolate that boasts high levels of anti-oxidants and minerals. It is unheated cocoa that hasn’t gone through the trails and tribulations of processed bars and confections. Find raw cacao nibs and... [More]
Liver Pâté with Stewed Black Figs
A perfect appetizer for potlucks, parties and protein-types! Grass-fed beef liver is cooked in stock and herbs and pureed into a smooth, spreadable pâté. Topped with black Mission figs for a rich and sweet taste-sensation. This gourmet pâté is quicker and easier than it may seem and transports easily.
Soufflé dish, terrine,... [More]
Smoothie Soup with Nut Swirl
A party in a bowl, kids age three to 93 can’t resist this power-packed breakfast or healthy snack. It also makes a fantastically balanced dessert. Make sure to get the nuts, yogurt or coconut milk in there for good fats and to offset the carbohydrate.
Nutrition Tip: Smoothies are great for all body types IF there’s a healthy balance... [More]
“No-Cream” Cream of Asparagus Soup
Who says a chilled soup can’t be heart-warming? This sweet, seasonal soup uses traditional ingredients with a simple addition of avocado to cream and thicken. Asparagus is a seasonal vegetable, best bought at the peak of the season (spring and late summer) at your local farmers’ market.
Cooking Tip: Instead of guessing where to... [More]
Veggie Juice Smoothie
Who says you can’t make a smoothie out of veggies? This cheery spring smoothie is a detox in a glass – your liver will thank you for it. And if you can’t “swallow” the taste of veggie juice, this fruity concoction makes the medicine go down in the most delightful way. Great for kids and finicky adults.
4 medium... [More]
Local Greens with Balsamic-Marinated Berries
One peek at the ingredients tells you this is my mom’s recipe: “balsamic vinegar, aged at least 8 years… older even better”, “fresh brie or goat cheese”, “semi-course sea salt, coral, black or herbed”. My mom, Dorothy McNett, is a cooking instructor and gourmet foodie… can you tell? This... [More]
Golden Beet and Sunny Salad
Yield: 4 servings
(pictured here with toasted pecans)
Sweet golden beets are roasted to bring out their natural sugars, and then marinated in a flavorful vinaigrette to make them pop. This is a beautiful salad and is one of my staples all year round.
Nutrition Tip: To roast veggies in foil without transferring aluminum to the food, wrap the veggies... [More]
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