LIVER

L VE COOKBOOK

THE LIVER & GALLBLADDER RESCUE SUMMIT

Contents
1 Spore-Powered Chocolate
Protein Cups

2 Chick Pea Curry Soup with

Ayurvedic Greens

4 Sauteed Dandelion Greens

with Garlic

6 Liver Friendly Beet &

Ginger Smoothie

7 Eggplant, Onion and

Tomato Stew

9 Green Monster Smoothie

10 Japanese Kinpura
12 BCG Soup (Broccoli,
Cilantro and Garlic Soup)

14 Maple-Roasted
Vegetables w/ Fennel,
Turmeric Tahini & Dukkah

18 Cilantro Lime Drink

20 Spearmint Iced Matcha
Latte

21 Artichoke Fritters with

Apple & Beet Slaw

22 Liver Lover's Gomashio

24 Dandelion Root Tea Latte
25 Energizing Schisandra
Berry Syrup

Photographed by
Felix Manzano
Contents
26 Liver Gallbladder Elixir
27 Liver Loving Cucumber Dill
Salad

28 Red Hot Sexy Sweet &

Spicy Beet Stir Fry

30 Crunchy Dark Chocolate

Pumpkin Seed Bars

32 Roasted Jerusalem
Artichokes

33 Green Juice Shots

35 Hijiki salad
36 Watermelon Mint Mix
36 Watermelon Lemon/Lime
Smoothie

36 Watermelon Soup
36 Cilantro & Parsley Pesto
Watermelon Salad

Photographed by
Felix Manzano
 27 mouth-watering good-for-you recipes
that support you and your lovely liver.

Delicious recipes from the health experts themselves

that are straightforward treats, entrees, and
beverages to incorporate into your routine.

Food is one of the most powerful tools

we can use to support detoxification as
well as enhance our liver function.

Have you ever opened the refrigerator

only to say to yourself I have lots of food
to eat but nothing that I know is good for
me?

This recipe collection was designed to

change all that. Enjoy!

Shivan Sarna
Host of the Liver & Gallbladder
Rescue Summit

© Chronic Conditions Rescue

 Spore-Powered
Chocolate
Protein Cups
Directions Ingredients:
Melt the coconut oil. 2T coconut oil
1/4 cup peanut butter
Combine the melted coconut oil, 1/4 cup almond butter
peanut butter, and almond butter.
2 scoops of chocolate
protein powder
Combine the honey with the
capsule of Megasporebiotic™ and 3T raw cacao powder

then add it to the butter mixture. 1T honey mixed

1 capsule MegasporeBiotic™
Whisk the protein powder and
cacao powder into the nut butter
mixture.

Scoop into silicon molds and freeze

for two hours.

Kiran Krishnan,
MicrobiomeLabs.com

© Chronic Conditions Rescue 1

 Chickpea
Curry Soup
with Ayurvedic Greens
For the Soup:
2T extra virgin olive oil
1 yellow onion, diced
4 garlic cloves, minced
2" piece of fresh ginger, minced
2" piece of fresh turmeric
(optional)
2T curry powder
1t crushed corainder seeds
2 large carrots, diced
4c cauliflower florets & sterns
1 can chickpeas, drained &
rinsed
1 can coconut milk water, to
cover
salt & pepper to taste
© Chronic Conditions Rescue
Ingredients
For the Greens:
2T extra virgin olive oil
5 garlic cloves, thinly sliced
1 fresh chili pepper, seeded &
thinly sliced (optional)
red pepper flakes (optional, to
taste)
2t crushed coriander seeds
1t ground turmeric
2 bunches rapini (washed,
dried & cut into 2" pieces)
1 lemon, juiced
salt & pepper, to taste
Nancy Crowell, DOM, YTT
DrNancyCrowell.com
2
Directions
1) Make the Soup: in a large soup pot,
heat the oil. Add the onion, garlic,
ginger & turmeric. Stir for a few
minutes until fragrant. Add the curry
powder and corainder. Cook a few
minutes more. Add the carrots,
cauliflower, chickpeas, coconut milk
and water to cover.

2) Bring to simmer and cook until

carrots are tender. In a blender, blend
until smooth. Reserve.

3. Make the Greens: In a pot, heat the

oil. Add the garlic and cook over
medium heat until just beginning to
caramelize. Add the fresh chili pepper,
red pepper flake, crushed coriander
seeds and cook for a minute more.
Add the rapini and stir. Add the lemon
juice, a pinch of salt & pepper. And
cover. Cook for about 4 minutes until
rapini is just tender.

4) To serve: pile rapini in the middle of

each soup bowl. Pour soup around
greens. Serve immediately. Enjoy!
 Sauteed Dandelion
Greens with Garlic
While I love planning out a big meal for special occasions, during
weeknights, I prefer simple recipes that don’t take much time or
forethought to cook! For this one, all you need to do is come upon
some dandelion greens in your produce section or farmers
market; you’ll likely have the rest of the ingredients at home.

These greens are delightful as a side dish, added to soups, or

omelets.

Ingredients
1 bunch dandelion greens (approximately 1 lb)
1-2 teaspoons salt
1/4 cup avocado or olive oil
1/2 cup onion, diced
1 clove garlic, minced
3-4 TBS Pine nuts (optional)
A few pinches of red pepper flakes
Fresh ground Black pepper

© Chronic Conditions Rescue 4

 Directions
Gather the ingredients.

Rinse dandelion greens well and trim off the roots

if still attached.

Fill a bowl with water and add 1 teaspoon of salt.

Soak the leaves in the salted water for 10-15
minutes and rinse in cold water.

Chop the leaves into 1-2 inch pieces.

Bring 2 cups boil in a saucepan add 1 teaspoon of

salt. Add the chopped greens and cook,
uncovered, for 10 minutes.

Meanwhile warm the olive or avocado oil in a pan

over medium heat, and Sauté the diced onions,
pepper flakes and garlic. Cook until the onions
are translucent.

Remove greens from the heat and drain. Add

them to the pan with the onion-garlic mixture.

Season with pepper to taste, a pinch of salt if

needed, and sprinkle the pine nuts on top.
Enjoy!

Brie Wieselman, L.Ac, MTCM

BrieWieselman.com

© Chronic Conditions Rescue 5

Liver Friendly
Beet & Ginger
Smoothie
Ingredients
1-2 beets, cooked, rinsed, and
peeled
1-2” knob fresh ginger
2 cups pure organic aloe vera
juice
2 TB broccoli sprouts
1 cup frozen organic mixed berries
1/2 TSP physllium husk
8-12 oz filtered water
Pinch of sea salt

Directions
Add all ingredients to high-
powered blender and blend on
high until well combined. I usually
double blend just to ensure I get
the consistency I like. Pour into
your favorite glass, and enjoy!

Dr. Sam Shay

Mikayla Wolfe, CNS, FMN
DrSamShay.com
 Eggplant, Onion & Tomato Stew

Eggplant is rich in polyphenol nutrients, which help the body detox

and are strong antioxidants.

Onions are rich in sulfur which help with the sulfur liver detox
pathway and are high in quecitin a bioflavinoid that is a strong
antioxidant, anticarcinogen, and antihistamine.

Tomatoes are full of lycopene another antioxidant.

This stew is a good side to a meal and is full of fiber, to help remove
the toxins the liver dumped into the intestine out of the body
through bowel movements. Fiber also is beneficial to building a
strong gut microbiome, and more fiber is added putting the stew on
the whole grains.

This meal is oil free so safe for a gallbladder that is not yet healthy
and ready to efficiently emulsify fats.

© Chronic Conditions Rescue 7

 Eggplant, Onion & Tomato Stew
Ingredients
1 organic eggplant (medium,
unpeeled, and diced)
2 organic roma tomatoes
(small, diced)
1 organic onion (small, diced)*
1 jar organic tomato paste (7
ounce glass jar or 8 ounce can)
1 teaspoon organic cumin
powder
1 pinch organic cayenne pepper
1 teaspoon pink himalayan salt
1/2 cup purified or distilled
water
It’s delicious with this
onion but proceed with
caution if you have SIBO
and it’s a trigger for you.
Listen to your body. Your
microbiome loves variety!
© Chronic Conditions Rescue
Directions
1. Prepare the veggies: dice the
unpeeled eggplant, tomatoes,
and onions into small pieces.
Set aside.
2. In a large saucepan or skillet,
add the tomato paste, cumin,
pink himalayan salt, cayenne
pepper, and water and stir
well.
3. Add the veggies and bring to a
boil.
4. Reduce heat to simmer. Cover
and cook for 20-25 minutes or
until the eggplant is tender.
5. Serve plain or over quinoa,
brown/black/red or wild rice or
your favorite whole grain.
Dr. Mona Morstein, ND
DrMorstein.com
8
 Green Monster Smoothie
1⁄2 green apple good for bones Vit A C, Asthma, Immune health
1⁄4 c blueberries (highest antioxidant fruit)
1 whole lemon (immune system, antibacterial, detoxifier, Vit C)
1⁄4 avocado (fiber, good fat, potassium)
1 T collagen (Use your favorite vegan or pescatarian collagen, supports
cellular health, protein for skin, hair, nails)
2 T aloe vera (gut balm, constipation, skin, acne)
1 T coconut probiotic yogurt (gut health)
1⁄2 cucumber (skin, BP, fiber, potassium, magnesium)
1 c spinach (superfood, high in vit, min, helps with
high blood pressure, and heart disease)
1 c mixed greens (fiber, vit, min, antioxidants)
4 dandelion leaves (liver detox, vit E, folate, minerals, bitters for digestion)
1 carrot (fiber, beta carotene, lower cholesterol, eye health)
1 celery stalk (folate, potassium B6, Fiber)
1 radish (vIt E, A, C, B6, K, + fiber, zinc)
1⁄4 beet (healthy phytochemicals, excellent for liver health)
2 inches fennel (digestion, skin care)
1 inch fresh ginger (digestion, anti-inflammatory, antioxidant)
1 tsp rosemary (liver health, anti-aging])
1 tsp turmeric (anti-inflammatory)
1 packet Magnesium buffered Powder (use your favorite Mg)
1 scoop SBI Protect Powder/Mega IgG (Use your favorite source of purified,
dairy-free source of immunoglobulin G (IgG) -helps to maintain a
healthy intestinal immune system by binding a broad range of microbes
and toxins within the gut lumen.)
1 scoop GI Revive (use your favorite gut barrier support, gastrointestinal
health and function to support lining of the gut permeability and integrity
repair to absorb nutrients, and prevent toxins, allergens and microbes
from gaining access to the bloodstream.)
1⁄2 c spring water
Ice
Dr. Brandy Zachary
BodyLoveCafe.com

© Chronic Conditions Rescue 9

 Japanese Kinpura
Ingredients
1 tablespoon untoasted sesame oil or avocado oil
1 cup organic burdock (gobo root) cut in matchsticks. About 2 long
skinny roots
1 cup organic carrots, cut in matchsticks. 2-3 carrots
2 teaspoons tamari (gluten-free soy sauce) or use 2 teaspoons
coconut aminos with 1/8-1/4 teasp mineral salt if soy-free diet.
1 tablespoon filtered water
1 teaspoon mirin or sake if desired for sweetness but not necessary
if paleo or keto.
For garnish use 1-2 scallions, green parts, thinly sliced and a
sprinkle of your favorite gomasio

Directions
Good burdock is hard to find unless you are in an area with some
die-hard macrobiotics or have an excellent Asian grocery store
nearby. When I lived in New York City 20 years ago there was an
amazing farm stand at the Union Street Farmer’s Market run by
people who looked like they had just woke up and crawled out of a
tree only a few hours prior to selling us city dwellers the most
amazing leafy greens and burdock root I have ever tasted.

© Chronic Conditions Rescue 10

 Burdock has been used in Asian
and Western Herbal Medicine for
thousands of years as an
alterative, which means that it
helps to cleanse the blood and
support liver and detoxification
functions. Burdock root has a
slight artichoke flavor and the
carrots in this recipe really help to
balance it out with their sweet
flavor. This is a wonderful way of
eating your medicine.
Try to find burdock that doesn’t
have a dark ring around the
middle of the core of the root and
it should be like a stiff longer
carrot and not flaccid. You can
test it by whipping it against your
hand and seeing if it holds it’s
stiffness-if it looks more like a
whip that bends then it is
probably too old and is not worth
it to buy as it will be too fibrous to
enjoy.
1. Cut equal parts carrot and
burdock root into match sticks.
For this recipe 1 cup each.
2. Heat a cast iron or other
equal heat distributing skillet
over medium heat with oil.
When oil is
© Chronic Conditions Rescue
heated add the carrots on the
bottom and the burdock root on
the top, piled up in the middle of
the pan.
3. Let them cook just as a pile for
a few minutes and then add the
soy sauce/coconut aminos, water
and mirin or sake if desired on top
of the pile and cover the pan.
Lower the heat and let cook for 7
minutes covered on low.
4. Now uncover (add a little salt at
this point if using coconut
aminos) and mix gently over the
heat for 1 minute more and put
onto a serving platter for the
table.
5. Add gomasio and scallions on
top for garnish.
Dr. Anne Hill, ND
AnneHillND.com
11
 BCG Soup (Broccoli,
Cilantro and Garlic Soup)

This is my favorite flu/cold season

soup AND I love it even if I, or my
family, are not sick. When its time to
start raking the leaves is usually when I
have a craving for this soup. It is
warming and packed full of immune
boosting ingredients such as garlic
and ginger. Broccoli contains
something called sulforaphane, which
contains anti-viral and anti-retro-viral
properties. Broccoli helps to increase
glutathione levels in the body. Cilantro
is an amazing heavy metal chelator,
which means it helps to bind metals
and help your body excrete them. This
is an all around win-win detox and
immune defense addition to your
recipe rotation.

Please see this pubmed article for

more information of the benefits of
increased sulforaphane in your diet.
PMID: 31737167

Dr. Anne Hill, ND

AnneHillND.com

© Chronic Conditions Rescue 12

 Ingredients
4 cups broccoli florets (from 3 or
4 heads of broccoli)
1 tablespoon avocado or coconut
oil
1 onion, chopped (or 6 chopped
scallions if FODMAP)
1 large garlic clove
1 jalapeno chile, de-seeded
2 inches of ginger
½ teasp coriander seeds
1/2 cup of leafy cilantro, chopped
1 large potato or sweet potato
(for paleo diet) or a rutabaga
(for keto diet), cut into small
pieces
4-6 cups of vegetable broth
½ teasp sea salt
¼ teasp black pepper
1 Tablespoon fresh lemon juice
1 dash of cayenne pepper
Toasted sesame oil on top
and/or Gomasio sprinkled

Directions
1. Cut the tops (The florets) off of the broccoli into small even pieces
and save the bottoms of the stems to shred and make into broccoli
slaw for a nutritious treat later.
2. In a wide soup pot place onion, garlic, ginger, chili, coriander seeds
and oil and let sauté until onions are translucent.
3. Add potato (or sweet potato/rutabaga) 4 cups of broth and let
simmer covered for 10 minutes.
4. Add broccoli and cilantro and add 2 more cups of broth if a thinner
soup is desired. Let simmer covered for another 5-7 minutes until
broccoli is soft but not overcooked.
5. Let cool slightly and then blend until a smoothish consistency
6. Add salt, pepper, cayenne and lemon and serve with gomisho or
toasted sesame oil on top

© Chronic Conditions Rescue 13

 Maple-Roasted Vegetables
with Fennel, Turmeric Tahini, and Dukkah

Searching for a nutrient-dense dish to support liver and gallbladder

function? Look no further. Indulge in these maple-roasted beets and
carrots, served over a bed of fennel and turmeric tahini, topped with
hazelnut dukkah (an Egyptian condiment/spice mixture) and fennel
fronds. Your mouth – and body – will thank you!

Maple Roasted
Vegetables & Fennel
4 small to medium beets
(trimmed; cut off greens &
use in a different dish)
1 lb of carrots (peeled &
ends trimmed)
2½ Tbs avocado oil (divided
between the beets & maple
mixture)
1½ Tbs of maple syrup
½-tsp of sea salt flaked sea
salt
1 small head of fennel (thinly
shaved; cut off the stalks and
use in a different dish)
½-1 Tbs of chopped fennel
fronds for garnish

© Chronic Conditions Rescue 14

 Dukkah Turmeric Tahini

¼-cup raw hazelnuts ⅓-cup tahini

2 Tbs raw sesame seeds
2 Tbs raw pumpkin seeds
1 Tbs coriander seeds
1 Tbs cumin seeds
1 Tbs caraway seeds
½-tsp flaked sea salt
3 Tbs fresh lemon juice
3-4 Tbs filtered water
1 small garlic clove (pressed)
½-tsp sea salt or to taste
⅛-tsp of black pepper or to taste
⅛-¼ tsp dried turmeric
1 tsp maple syrup
1 tsp olive oil

Directions

Start by preparing the maple-roasted

vegetables and fennel.

1. Preheat the oven to 400 degrees.

2. Slice off the beet greens close to the top of the beet.
3. Rinse and lightly scrub beets under cool water, using a vegetable
brush to remove any caked-on dirt.
4. Place beets on a baking sheet. Drizzle 1 Tbs of the avocado oil
over them and rub each unpeeled beet with the oil.
5. Roast the beets until a knife or fork slides easily into the middle
of the beet, anywhere between 40 to 60 minutes. Roasting time
will vary depending on the size of the beets.
6. Lightly grease a separate, rimmed baking pan with avocado oil.
Place the peeled and trimmed carrots in a single layer on the
baking pan.
7. In a small bowl, make the maple mixture. Mix together the maple
syrup, sea salt, and remaining 1½ Tbs of avocado oil.

© Chronic Conditions Rescue 15

 8. Pour PART of the maple mixture – 2 Tbs – over the carrots and
toss to coat. Reserve 1 Tbs to toss the cooked and peeled beets in.
9. Place the carrots in the oven with the beets and bake for 30-45
minutes or until tender and lightly browned. Roasting time may vary
depending on the size of the carrots.
10. Thinly shave/slice fennel head with a mandoline or knife.
11. When the beets are ready to be removed from the oven (40 to 60
min), take them out and let them cool, about 5-10 minutes. Once
cool enough to handle, peel the beets by pulling the skin off with
your hands or by using a sharp paring knife. Cut into quarters. Toss
beets with the remaining reserved maple mixture.

Meanwhile, get the dukkah going.

1. Heat a frying pan over medium heat. Add the hazelnuts and
pumpkin seeds. Cook and stir frequently for 2-3 minutes or until
lightly golden. Add sesame seeds and cook for an additional 1-2
minutes or until golden; stir frequently. Skip this step if you prefer
raw nuts and seeds.
2. Place the toasted (or raw) nut and seeds mixture into a food
processor and pulse until coarsely chopped. Transfer to a large
bowl.
3. Place coriander seeds, cumin seeds, and caraway seeds in a
frying pan over medium heat. Cook and stir frequently for 1-2
minutes or until aromatic and seeds begin to pop. Transfer seeds to
a mortar and pestle. Pound until finely crushed (alternatively, use a
coffee or spice grinder). Add the ground spices and salt to the nut
and seed mixture and mix well.

Note: You will likely have extra dukkah. Store in a glass jar in
the fridge for up to one month. Use it to garnish soups and
salads or mix with olive oil and enjoy as a dip.

© Chronic Conditions Rescue 16

 Finally, whip up the turmeric tahini.
1. In a small bowl, stir together the tahini, lemon juice, water, garlic,
turmeric, maple syrup, avocado oil, sea salt, and black pepper. Stir
until combined. If the mixture is too thick, thin with additional water.

Assemble. Build a plate, and they will come

1. Place a generous amount of the turmeric tahini sauce on the
serving plate.
2. Next, lay a bed of shaved fennel on top of the tahini.
3. Place roasted carrots and beets on top of the fennel.
4. Sprinkle dukkah on the dish to taste. (I prefer a generous amount
for taste and texture.)
5. Finally, garnish with fennel fronds and enjoy!

Alia Khan-Elhady
Biocidin.com

© Chronic Conditions Rescue 17

 Cilantro Lime Drink
This is a drink I came up with as I was studying how to detoxify
chronic Epstein Barr virus. I think it solidified as a ‘must have’ for me:

when I could feel the results

as I studied alkalizing diets
as I learned about oxygenating the blood

This drink is delicious and light. It’s not a thick, sticky, complicated
smoothie! It does not require a fancy blender.

This simple drink packs a lot of punch to:

support the organs of detoxification

alkalize the body
support the immune system Bridgit Danner
hydrate the body BridgitDanner.com

© Chronic Conditions Rescue 18

Directions

Add 12 oz. of purified, cool water to your blender.

Squeeze in one whole, washed lime or small lemon with a

citrus juicer (or use ⅕ of your pre-squeeze mixture. See tip
below).

Add one generous handful of organic, washed spinach or

other greens. (I like to rotate, and I like using fresh broccoli
sprouts.)

Add one medium handful of organic, washed cilantro.

(Trim off thick bottom stems of cilantro- retain upper
stems.)

Add one teaspoon of local honey. (Skip this if you prefer.)

Blend thoroughly.

Pour and drink within 15 minutes.

Prep Ahead for a 5-Day Challenge

Squeeze your citrus juice ahead of time and store in a covered,
glass jar in the fridge.
Wash, let dry and chop as needed your greens and cilantro. Add
your 5 handfuls of each (see above) and store in the fridge in
one glass tupperware well-mixed in the right ratio.
Do NOT make your drink ahead or it will not be fresh.
 Spearmint
Matcha Latte

Ingredients
1 tablespoon matcha green
tea powder
1 cup unsweetened vanilla-
flavored almond milk, chilled
1 cup unsweetened vanilla-
flavored coconut milk,
chilled
4 dropperfuls vanilla-
flavored liquid stevia
3 drops spearmint essential
oil

Directions
1. Pour the matcha, almond
and coconut milks, stevia,
and essential oil into a
blender.
2. Blend for 30 seconds, until
frothy.
3. Pour the mixture into a 32-
ounce glass bottle.
4. Fill to the top with ice. Serve
immediately or refrigerate,
shaking before use.

Dr. Eric & Sabrina Zielinski

NaturalLivingFamily.com

© Chronic Conditions Rescue 20

 Artichoke Fritters with
Apple & Beet Slaw
Ingredients
2 cans artichoke hearts, drained
1 organic red bell pepper, diced
1/3 bunch scallions, thinly sliced
3 tablespoons minced fresh
parsley
1 tablespoon ground flax seeds +
3 tablespoons filtered water
2 tablespoons almond flour
1 teaspoon sea salt
1/4 teaspoon baking powder
3-4 tablespoons avocado or
olive oil for cooking
For the Apple & Beet Staw
2 medium beets, peeled & halved
1 small organic Granny Smith
apple, halved
2 teaspoons prepared
horseradish
2 tablespoons extra virgin olive
oil
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon maple syrup
(optional)
Sea salt to taste

Directions
Drain and chop artichokes until they resemble chopped crab meat.
Set aside. In a bowl, mix together slaw ingredients and refrigerate
until ready to serve. In a large bowl, add chopped artichoke hearts,
diced bell pepper, scallions, parsley, flax egg, almond flour, sea salt,
and baking soda and mix to combine, Let sit for at least 15 minutes
to thicken.

Form into patties and heat a skillet over medium high, add in olive
oil and cook patties for 3-5 minutes, until golden. Flip and cook for
an additional 2-3 minutes on the opposite side. Serve garnished
with a scoop of slaw and enjoy!

Kelly Kennedy & Genevieve Greco

TrueWellnessCenter.com

© Chronic Conditions Rescue 21

 Liver Lover's
Gomashio
Liver Lover's Gomashio derives its cleansing effects from an herb
called Milk Thistle. Milk thistle is a flowering plant of the daisy family.
It's called “milk thistle” because it's a thistle, and the leaves are
banded with milky splashes of white, which at one point were
thought to be Mother Mary's milk.

Milk thistle has the ability to tonify your liver, and aid in its
regeneration, by strengthening the liver cell walls so that toxins
cannot enter as easily. Milk thistle also helps to prevent depletion of
glutathione, a potent antioxidant, which combats liver inflammation
and reduces elevated liver enzymes.
While milk thistle can be taken as an herbal remedy, in tincture or
pill form, my favorite way to take it is to grind up the seeds and
sprinkle on food. Thus, the birth of Liver Lover's Gomashio.

Other liver-cleansing and liver-supporting ingredients in this

delicious condiment are:

Broccoli seeds, known for their

ability to stimulate the often
sluggish Phase II liver detoxification
pathways, and to urge estrogen
metabolites down the favorable
protective pathways; and
kelp powder, which is loaded with
minerals, especially iodine, and is
an excellent heavy metal chelator.

Ritamarie Loscalzo
DrRitaMarie.com

© Chronic Conditions Rescue 22

 Ingredients
1/2 cup hulled sesame seeds
1/4 cup milk thistle seeds
1/8 cup broccoli seeds
2 teaspoons kelp powder
1 teaspoon sea salt (or more to taste)

Directions
Using a mortar and pestle, a suribachi, or a small electric coffee
grinder, grind milk thistle and broccoli seeds.

Add sesame seeds, and continue to process until fully ground.

Pour into a small glass jar with tight-fitting lid.

Add salt and kelp, and mix well.

Add extra salt to taste, but only if you aren't on a salt-restricted diet.
(Note: In the macrobiotic diet, gomashio is typically made with a
ratio of 18 parts sesame seeds to 1 part salt. In shorthand, that's a
ratio of 18:1 of sesame seeds to salt by volume.)

Sprinkle on a salad, on soup, or over cooked vegetables.

Serve this topping over a bed of dandelion greens, known for their
liver cleansing effects, grated burdock root, and your choice of
mixed greens. I drizzle flax oil and a hint of lemon juice, or apple
cider vinegar, over the veggies, sprinkle on the Liver Lover's
Gomashio, and enjoy.

Variations: Add other cleansing herbs like garlic, dill,

cayenne, turmeric, ginger, or any other spice you like.

© Chronic Conditions Rescue 23

 Dandelion Root Tea Latte

Ingredients
4 cups filtered water
2 tbsp dandelion root loose tea, roasted
½ cup homemade nut milk (almond, coconut milk)
2 tsp raw honey
Optional: turmeric and/or ginger

Directions
Place dandelion root loose tea on a baking sheet and roast in the
oven at 200 degrees for 25 minutes. It will be light brown and smell
nice when it’s ready.
Make homemade nut milk or use fresh coconut milk while the
dandelion root tea is in the oven
Boil the dandelion root tea in a medium pan with filtered or spring
water for 25 minutes.
Pour through a fine mesh strainer. Mix the liquid with the nut milk
into the medium pan. Add honey and heat on low, stirring.
You can add sea salt, turmeric or ginger
Mix in a blender to create that latte foam on top.

Renee Jayne
ReneeJayne.com

© Chronic Conditions Rescue 24

 Energizing Schisandra
Berry Syrup
Ingredients
1 cup dried Schisandra berries
Water (see amount below)

Directions
Option 1: Add Schisandra berries and 4
cups of water to a pressure cooker. Set
to "manual" and "high pressure" for 7
minutes. Allow the pressure cooker to
release pressure on it's own.
Option 2: Add Schisandra berries and 6
cups of water to a stockpot and bring up
to a boil. Drop the heat and simmer
covered for 1 hour, stirring occasionally.
Strain the mixture and refrigerate until
ready to consume. This syrup can be
consumed as-is or added to beverages
(below).

Dr. Nicole DiNezza

InfinityHolisticHealth.com

Schisandra Berry Spritzer

Add 1-2 tsp of Schisandra Berry Syrup to 8 ounces of water or unflavored
seltzer.

Known to rival Milk Thistle, Schisandra is one of the most hepatoprotective

herbs on Earth. But did you know that these humble little berries are also
known to increase stamina and energy? The berries' unique flavor quickly
tells you that these babies pack a punch!
 Liver Gallbladder

Elixir
8 ounces of structured water (Spring
Acqua or Wellness Enterprise)
1 tbsp Apple Cider Vinegar
¼ inch of fresh ginger
Fresh squeezed lemon
(Optional) add 1 tsp of green powder
(Anima Mundi Liver Detox)

Dr. Christine Schaffner

DrChristineSchaffner.com
 Liver Loving
Cucumber Dill Salad
Ingredients: Salad
3-4 medium carrots
1 large cucumber
2-3 celery stalks
Ingredients: Dressings
1/4 cup Vegan Mayo (Like Sir
Kensington’s)
¼ cup coconut milk ( Original )
1-2 Tbsp dill (I like more)
1 tsp of Lemon juice
¼ -1/2 tsp garlic powder or
fresh minced
1 Tbsp fresh chopped parsley
1 Tbsp fresh chopped chives or
spring onions
¼ tsp sea salt (or more to
liking)
© Chronic Conditions Rescue
Directions
Chop vegetables into bite
size pieces and add to a
bowl.
Mix all the ingredients for the
dressing and add to the
vegetables.
Let sit in refrigerator for 1 hour
or overnight so flavors have
time to mix.
Enjoy!
Choose Organic ingredients
as much as you can. Feel free
to add other veggies like red
peppers or broccoli etc.
Jaime Boyachek
27
 Red Hot Sexy
Sweet & Spicy Beet Stir Fry

This mouthwatering vegan, Asian fusion uses beets as the star of the
recipe. Perfect for chilly nights, this recipe is sure to tickle the taste
buds of you and your family. Unlock the deep rich umami flavor with
a touch of sweetness and spice in this memorable dish. You will
come back to this unique recipe, time and time again.

Beets support liver health. Beets are naturally high in betalains and
other compounds that have been shown to reduce inflammation,
protect against oxidative stress, and reduce the risk of liver damage.
And of course, they are RED!

Ingredients
Stir Fry
2 tbsps of olive oil
3 beets
½ cup chopped beet stems
½ cup beet greens
½ cup red onion
½ cup broccoli heads
1 tbsp minced garlic
1/2 tbsp minced ginger
Sauce
2 tbsp soy sauce (make sure
it’s gluten-free!)
1 tbsp rice wine
1 tsp sesame oil
½ tsp red pepper flakes
1 tsp garlic powder
1 tbsp Shaoxing cooking wine

© Chronic Conditions Rescue 28

Directions
1. Wash beets thoroughly and remove stems
and greens, do not discard as they will be used
later. Cut the beet in half to create two
hemispheres. Continue to slice the beets to
roughly 2 cm wedges.

2. Preheat your wok until the oil begins to

bubble over medium-high heat. Add beets for
roughly 5 min. Moisture from the beets will
evaporate during this process and the edges of
the beets will begin to blacken. At this point add
⅛ cup of water and cover for an additional 5
min.

3. Remove beets from the pan and reserve for

later.

4. In the wok heat, add one tablespoon of olive

oil and then add carrots, broccoli heads, beet
stems, red onion, and cook until onions have
become translucent. Add garlic and continue
cooking for an additional 2-3 min on high.

5. Remove vegetables from heat and reserve

for later

6. In your wok, combine gluten-free soy sauce,

rice wine, sesame oil, red pepper flakes garlic
powder, and Shaoxing cooking wine, salt, and
pepper to taste. Bring to a boil and return
reserved beets and vegetables to the wok.

7. Add finely cut green onion and serve on a

bed of brown rice and Bon Appetit!

Dr. Sharon Stills

DrStills.com
 Crunchy Dark Chocolate
Pumpkin Seed Bars

Ingredients
2 tbsps of olive oil ½ cup red onion
3 beets ½ cup broccoli heads
½ cup chopped beet stems 1 tbsp minced garlic
½ cup beet greens 1/2 tbsp minced ginger

Notes
Almond butter can be substituted with peanut butter, or any low
fodmap friendly nut butter. The oats can be substituted with quinoa
flakes as well. We recommend using certified gluten free oats, and
local clover honey.

© Chronic Conditions Rescue 30

 Directions
Preheat oven to 350 F. Line a baking sheet with
parchment paper and spread the oats evenly
throughout the pan. Toast the oats for about 10
minutes stirring halfway through, or until golden brown
but not burnt.

Pulse the quinoa in a food processor to create a flour.

Once the oats are toasted, transfer them to a medium-
large mixing bowl along with quinoa “flour”, coconut
flour, shredded coconut, pumpkin seeds, and salt.

Let this mixture cool to room temperature, and stir in

the chocolate chunks.

Meanwhile, heat a small saucepan on medium-high

with coconut oil, creamy almond butter, and honey. Stir
until heated and combined.

Transfer the liquid to the mixing bowl with the dry

ingredients and mix thoroughly to a granola-like
consistency. Line a 9 x 7 (or any smaller sized) glass
baking dish with foil or parchment paper, and transfer
the mixture to the container.

Place it back into the oven for 12-15 minutes, or until

golden brown. Remove from the oven and let cool
before cutting into 12 pieces.

Angela Pifer, FMN, LN, CN

SimplySIBO.com

© Chronic Conditions Rescue 31

 Roasted Jerusalem Artichokes

Ingredients
1 lb Jerusalem artichokes, skin on, chopped into 1 inch pieces
2 tablespoons olive oil
1/4 teaspoon salt, or to taste
ground black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon fresh parsley leaves, finely minced 

Directions
Preheat oven to 400F.
Spray or brush a baking pan with
olive oil.
Brush the Jerusalem artichokes
with a vegetable brush under water
to clean them, leaving the skin on.
Chop them into even, 1-inch pieces.
In a large bowl, combine the
chopped Jerusalem artichokes,
olive oil, salt, pepper, and garlic
powder. Toss to coat all the pieces.
Place the artichokes on a large baking
sheet, making sure not to crowd them.
Roast for 17-20 minutes, or until they
are fork-tender. Garnish with fresh
parsley and enjoy!
Dr. Tia Trivisonno
TransformationalHealing.me

Jerusalem artichokes are a prebiotic food and research shows they are
beneficial as a preventive for the development of liver disease and
diabetes.

© Chronic Conditions Rescue 32

 Green Juice Shots
Directions
Combine all ingredients in a blender (any kind
will do- ninja/bullet/Vitamix). Blend for 30 sec.

This recipe has many ‘optionals’ and is great to

take while fasting to bring up your alkalinity,
nitric oxide levels, minerals and electrolytes!
(Zero Calories!)

Pour off into a glass and enjoy fresh right away.

Use a spoon to scoop out any at the bottom of
the glass. Salud!

Option 1
Baby Spinach Leaves
Broccoli Sprouts or broccoli
Celery
Kale Leaves
Mint Leaves
Parsley Leaves
Basil Leaves
Sage Leaves
Oregano Leaves
Ginger or ginger powder
Lime
Apple Cider Vinegar
Celtic Sea Salt or Himalayan Pink Salt
Turmeric (optional)
Cayenne pepper powder( optional)

© Chronic Conditions Rescue 33

 Green Juice Shots
Option 2
Filtered water -1 ounce
Apple Cider Vinegar -1/2-1 teaspoon
Celtic Sea Salt or Himalayan Pink Salt – ¼
teaspoon or to taste
Baby Spinach-5 leaves
Kale- 1 leaf ( half if large leaf)
1 floret of broccoli/half a fistful of broccoli
sprouts
2 basil leaves
2-3 mint leaves
1-2 sprigs of cilantro
4 oregano/thyme leaves
2 sprigs of parsley leaves
2-3 sage leaves
1 stick of celery
1 wedge of lime( remove the peel)
1/4th inch fresh ginger( peeled) or a ¼ tsp
ginger powder
Optional- pinch of turmeric or cayenne

Dr. Farah Sultan

VitalogyWellness.com

© Chronic Conditions Rescue 34

 Hijiki Salad
Ingredients
1 cup hijiki soaked
1 tsp oil or 1/2 cup water
2 tablespoons umeboshi vinegar, or
rice vinegar, or lemon juice
1 carrot, grated
1/4 onion, chopped
1 clove garlic, grated
sea salt to taste

Directions
Saute hijiki in oil 20-30 minutes or cook
in water. Allow to cool. Mix all
ingredients together and serve on
chopped greens

Healing Properties
Hijiki detoxifies the body, acts as a mild
diuretic, and benefits the thyroid. It is
an excellent source of calcium, iron,
iodine, B vitamins, helps normalize
blood sugar levels, builds bones and
teeth, soothes nerves, and supports
hormone function.

Dr. Amanda Wilms

ImmanenceHealth.com

© Chronic Conditions Rescue 35

 Watermelon Mint Mix
Fresh mint - 3-4 leaves
Juice from 1 lime or lemon
Pinch Himalayan salt - 1/4 tsp. salt
1/8 of a cayenne pepper
Avocado oil or olive oil or coconut oil - 1/2
tsp
Place in blender & serve (can add ice
cubes to blender or pour over ice)

Watermelon
Lemon/Lime Smoothie
Watermelon - 3 cups chilled in refrigerator
Juice of 1-2 fresh lemons or limes
Pinch Himalayan salt
1/8 of a cayenne pepper
Avocado oil or olive oil or coconut oil - 1/2
tsp
1 handful of Ice cubes
Place in blender & serve

Watermelon Soup
4 cups seeded chopped watermelon
2 tbsp. fresh squeezed lemon or lime juice
1 tbsp. fresh chopped mint
1/8 tsp. cayenne pepper
1/2 tsp olive oil/avocado oil/coconut oil
Blend & refrigerate for 2 hours before
serving!

Cilantro & Parsley Pesto

Watermelon Salad
1/2 cup roasted & salted pumpkin seeds
1/2 cup extra virgin glass bottle olive oil -
olive oil club
1 cup of fresh cilantro
1 cup of fresh parsley
Himalayan salt to taste
Back pepper to taste
Cayenne pepper - 1/8 tsp
Blend in a super slender
Pour over bItter greens like arugula,
dandelion or beet greens (best to sautee
these first) with chunks of watermelon

Dr. Marisol Teijeiro

QueenoftheThrones.com