Eat to keep your liver healthy

LIVER DETOX JUICE
Ingredients
1 beetroot, cut in cubes
1 apple, peeled and cubed
1 carrot, peeled and cubed
1/2 lime, juiced
1 cucumber, peeled and cubed
Pinch of turmeric powder
Pinch of fresh black pepper powder
Water to blend
Preparation
In a blender, add the above ingredients and blend well to make a thick juice.
(do not strain)
Drink twice a day!

AVOCADO SALAD
Ingredients
1 and 1 /2 cup tomatoes, finely chopped
2 cucumbers, sliced
1/2 medium red onion, sliced
2 avocados, diced
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/4 cup parsley, finely chopped
1 tsp dried mixed herbs
Salt and pepper to taste
Preparation
Place tomatoes,cucumbers, sliced red onion, avocados, and parsley into a salad bowl.
Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving, season with mixed herbs, salt and pepper.

TOFU SCRAMBLE
Ingredients
1 cup tofu, crumbled
1/2 cup red bell peppers, finely chopped
1/4 cup spring onions, finely chopped
1 small tomato, finely chopped
2 tbsp olive oil
1/2 tsp of garlic salt
Pepper to taste
Preparation
In a pan, add oil. Once hot add the white of the spring onions.
Stir fry for a few minutes, add tomatoes and cook till mushy.
Add the bell peppers and tofu and saute for another 4 minutes.
Season with garlic salt and stir fry again.
Add the spring onion greens and mix well. Cook for another 2 minutes.
Finally, season with pepper before serving.
Serve hot.

BROCCOLI CHEESE SOUP
Ingredients
3 cups of broccoli florets
1/4 cup grated cheddar cheese
Freshly cracked black pepper as per taste
Salt as per taste
1 cup milk
Chopped pine nuts for garnish
Olive oil for drizzling
5 cups of water
Preparation
Boil a large pot of water and add salt to the water.
Add the broccoli florets into the water for about 3 minutes.
Remove the broccoli from the water with a slotted spoon , leave it to cool and add it to your blender. Do not discard the broccoli water.
Add enough of the broccoli water to the blender to fill it up to about the half-way mark.
Blend on high speed until smooth, adding more water to loosen the soup if necessary.
To a saucepan, add oil. Once hot, add the broccoli puree and milk and bring to a roaring boil.
Season with salt and pepper.Add the grated cheese and cook for another 4 minutes.
Stir well for the flavours to incorporate. Switch off the flame.
Serve hot, garnished with chopped pine nuts.