A great way to cleanse the liver is to eat steamed beets and beet greens for three days in a row. It's okay to use oil or ghee and some light seasoning with it and to prepare it by steaming, baking or sautéing. Don't forget to drink lots of water and yogi tea while you are doing this cleanse.
Here is a delicious recipe that uses every part of your fresh beets.
Ingredients:
1 bunch of beets with greens
¼ cup coconut or olive oil
2 cloves garlic, minced
2 Tbsp. chopped onions
1 Tbsp. ume plum vinegar or red wine vinegar
Sea salt and pepper to taste
Procedures:
- Preheat your oven to 350 degrees Fahrenheit.
- Wash the beets thoroughly, leaving the skins on. (It’s easier to peel the beets once they’ve been roasted or steamed.) Remove the greens and rinse, removing any large stems and set aside.
- Place the beets in a small baking dish or roasting pan, toss with 2 tablespoons of coconut oil, cover and bake for 45 to 60 minutes or until tender. Alternately, steam the beets in a pressure cooker about 45 minutes or until you can easily fork them.
- When the beets have cooled down enough to handle, you can easily remove the skins under running water.
- Serve the beets with ume plum vinegar or ghee (or butter) and salt and pepper.
- For the greens: Heat the remaining oil in a skillet over medium-low heat. Add garlic and onion and cook until soft. Tear the beet greens into 2 to 3-inch pieces, and add to skillet, stirring until wilted and tender. Season with salt and pepper.
