No, I'm not going to suggest that you eat anything but cabbage soup for next week. I just share a way of loving one's liver during a diet.
In my opinion, cabbage is a very underrated vegetable. Most people do not know how powerful it is. I ate it on a regular basis this winter to help with my healing process (after an operation).
What makes Detox cabbage soup so great:
Cabbage
is a sulfur-rich cruciferous vegetable that increases the production of antioxidant and detoxifying enzymes, and stimulates glutathione production for liver cleansing, which means it helps your liver break down toxins so that they can be expelled more easily.
Celery
Research has shown that it improves liver function, which can increase your body's long-term detoxification abilities. It also helps rebuild HCL (Hydrochloric Acid) in your gut, which is crucial for fully digesting your food and absorbing important nutrients. It is a mild diuretic for the kidneys that helps eliminate toxins. It helps reduce inflammation in the body and it also has a calming effect on the nervous system.
Garlic
is rich in sulfur like cabbage, which makes it great for supporting detoxification in the liver. It also has immuno-stimulating and antibacterial properties.
Ginger
it stimulates digestive acids and secretions, helping the digestive tract to do its job. It improves the absorption and assimilation of essential nutrients in the body. Good digestion and regularity are crucial for detoxification.
Coriander
contains an abundance of antioxidants, protecting the body against the damage caused by free radicals. It promotes effective digestion, helping to produce digestive enzymes that help the breakdown of food. It has also been shown to bind to heavy metals, detaching them from tissues and facilitating their elimination from the body.
INGREDIENTS:
1 tablespoon of coconut oil or ghee (or any healthy fat of choice)
1/2 of a small cabbage, thinly sliced (about 4 cups packed)
3 celery stalks, chopped
1/2 teaspoon of salt
2 cloves minced garlic
1 / 2-1 c. Fresh grated ginger
2 and a half cups of good quality broth (broth of bone or broth of vegetables)
1 cup chopped or shredded chicken (or meat that you like)
fresh coriander for garnish
INSTRUCTIONS :
Add cabbage, celery and salt. Sauté for 3-4 minutes, until the vegetables begin to soften, stirring often.
Add garlic and ginger and cook for another minute.
Add the broth and chicken to the pan and simmer until the vegetables are cooked to your taste.
Garnish with fresh coriander and serve immediately. Keep the remains in an airtight glass container for up to 2 days.