Liver and Skin Renewal

As we move towards the sweet delight of spring equinox, the chickadees are crowding into our crab apple tree, looking for berries. Despite the cold nights, sunshine feels more potent than ever.

I am pausing to feel the awe that comes from looking up into the sky and feeling the expansive nature of consciousness.

Take a deep breath and bring brightness your next meal with this white fish dish.

Burdock and kelp cleanse and soothe the lymph and skin while promoting liver rejuvenation to prepare for the warmer months ahead.

Vegetable Ragout with White Fish

You will need:

  • 2 large yellow onions

  • 1/2 inch ginger root, chopped

  • 1 inch burdock, peeled and chopped

  • 1 bunch kale or collards, chopped

  • 2 handfuls kelp

  • 2 tablespoons coconut oil

  • 2 Tablespoons lime or lemon juice

  • 1 teaspoon turmeric powder

  • 1 Tablespoon coriander powder

  • ½ Tablespoon cumin seed powder

  • ½ teaspoon garam masala

  • Salt to taste

  • 1 pound Atlantic cod or haddock

Chop onions.

Heat coconut oil in large skillet.

Add the spices, stir and sauté on low heat for 2 minutes.

Add onions, stir, and raise heat to high for 2 minutes.

Add lime juice, cover and reduce heat to low. Simmer for 10 minutes.

Peel and chop burdock. Add to skillet.

Chop greens and ginger. Add to skillet. Add water if onions are sticking to the bottom.

Add ½ cup water, kelp and white fish. Cover and cook for ½ hour more.

Enjoy! Try it with kasha biscuits

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Leek, Fennel and Squash Soup

After Thanksgiving, it's a wonderful practice to simplify your diet for a week. Enjoy vegetables like fennel, celery and leeks. These potent plants cleanse the lymphatic system, support healthy lungs, and lend a bitter-sweet complexity to any dish.

Try adding bitter, liver-cleansing foods like quinoa, chard, beets and spinach. These chenopodium family plants are high in plant nutrients and help restore healthy blood and liver function.

Give these recipes a try!

LEEK, FENNEL & BUTTERNUT SOUP

You will need: 

  • 1 medium butternut squash, baked and peeled

  • 2 tablespoons local oil (sunflower or olive)

  • 3 leeks, chopped and rinsed

  • 1 inch fresh ginger root, chopped

  • 1 fennel bulb, chopped – save fronds for garnish

  • 1 teaspoon each: thyme, cinnamon, turmeric

  • 1 teaspoon each: salt and fresh black pepper

  • ½ cup hazelnuts, toasted and chopped

  • 4 cups vegetable stock

  • fresh, chopped cilantro

Preheat oven to 375 degrees.

Poke squash with a fork, place on a baking sheet, and bake for about 1 hour (20 minutes per pound).

Meanwhile, heat the oil in a large soup pot. 

Add the leeks and sauté until soft, about 5 minutes.

Add the chopped fennel, ginger, hazelnuts, spices, salt and pepper. Sauté for another 5 minutes.

Remove squash from oven, cut it open and let it cool for 5 minutes. Compost the seeds. Scoop out flesh and add it to the soup pot. Add the vegetable stock and stir.

Bring the pot to a boil and simmer for about 15 minutes.

Remove the soup from the heat. Blend until smooth. 

Garnish with fresh, chopped cilantro.

Serve with cooked quinoa.

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