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In today’s world, we have no idea how many symptoms, conditions, and diseases are rooted in an overloaded liver. It’s not only about liver cancer, cirrhosis, and hepatitis. Nearly every challenge—from pesky general health complaints to digestive issues to emotional struggles to weight gain to high blood pressure to heart problems to brain fog to skin conditions to autoimmune and other chronic illnesses—has an origin in an overloaded liver and can improve when you harness the force of this humble organ.
Medical Medium Liver Rescue offers the answers you should have had all along. With his signature compassion, Anthony William, the Medical Medium, shares unparalleled insights into undiscovered functions of our life-saving livers, explains what’s behind dozens of health issues that hold us back, and offers detailed guidance on how to move forward so we can live our best lives. Find out for yourself what liver rescue is all about: being clearer-headed, more peaceful, happier, and better able to adapt to our fastchanging times. Learn how to sleep well, balance blood sugar, lower blood pressure, lose weight, and look and feel younger. A healthy liver is the ultimate de-stressor, anti-aging ally, and safeguard against a threatening world—if we give it the right support
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!
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.
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.
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.
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)