It is not uncommon for patients with liver damage to be confronted with the severity of their liver scarring a bit too late, in its various stages. Many patients with hepatitis B or hepatitis C suffer from liver fibrosis — namely, the scarring of the liver due to damages that show no symptoms. This condition may lead to the more chronic type of liver cirrhosis that often results in liver failure. Thus, there’s the need to identify the presence of “the silent killer” as early as possible.

For years now, the METAVIR scoring system has been commonly used to evaluate the “activity grade” or the degree of inflammation in the liver and the “fibrosis stage” or severity of the scarring in the liver. While effective, the METAVIR scoring system is a histopathological (microscopic) evaluation in a liver biopsy, which requires a longer process.

Thanks to modern medical technology, a new, quicker test is now possible. Vincent Rotello, Ph.D., professor of chemistry at the University of Massachusetts Amherst and his colleagues from the University College London have developed a “quick and robust” blood test for detecting liver damage. According to the researchers, this new method can detect the first stage of liver scarring within 30-45 minutes. Dr. Rotello and his team developed a sensor that binds with blood proteins. The sensor is made from polymers coated with fluorescent dyes that change color and brightness depending on different protein-level patterns of the blood. These changes identify a ‘fingerprint’ of liver damage, thus detecting early stages of liver fibrosis.

Is this blood test expensive? Dr. Rotello emphasized that this approach is not only quick and simple, but it is also inexpensive. His team hopes that this test be routinely used in clinics and hospitals so that people at risk of liver disease can be screened and treated effectively, “before it’s too late.” ADRLF is excited to share this info with you — please do the same with others in your world!

To learn more about this new test, read here

To understand the symptoms of liver cirrhosis, click here

A New York Post article about an unsafe “pizza joint manager” — who was reported to have sparked hepatitis C scare — made a few rounds on the panicked social media circuit earlier this year. The Post alleged that the Indiana restaurant worker, who is infected with hepatitis C virus (HCV), was busted for heroin use on the job. The restaurant was sanitized following the arresting officer’s report that the worker was handling food without using necessary health precautions to cover her open sores. The health concern over the issue is more than warranted, given a 2017 report from the Centers for Disease Control and Prevention (CDC) linking the growing heroin epidemic and the increase in HCV infection.

The CDC’s May 2017 report detailed startling coincidences between the rise of hepatitis C cases and America’s heroin epidemic. According to the report, from 2010 to 2015, the documented number of HCV cases of infection increased by 294 percent. The report noted that the rates are highest among people who’ve injected drugs. In a more recent report released in December 2017, the CDC noted that across the United States, there are serious, concurrent increases in admissions for opioid injections and acute hepatitis C infection from 2004 to 2014; 93 percent for opioid-related hospital admissions; and 133 percent for HCV infections.

HCV transmission

Hepatitis C is a highly contagious viral hepatitis that can be easily spread through contact with a contaminated person’s body fluid. This means that the virus can be spread through sex, childbirth (mother to child), as well as injection drug use (IDU) — which is the most common risk factor for infection according to the CDC. This helps explain why people who inject drugs (PWID) are at extreme risk for HCV infection.

The majority of people with acute HCV infection do not show signs or suffer the symptoms of the infection. In cases where symptoms manifest, they appear two to six months after exposure and transmission. HCV infection symptoms include a flu-like illness accompanied by fatigue, muscle pains, stomach pain, jaundice, fever, and poor appetite. Because in many cases, HCV symptoms don’t manifest, acute HCV infection silently develops into chronic infection.

It is not uncommon to have the infection for 15 years or longer, before being diagnosed. This leaves a long period of time for an undiagnosed person to unknowingly spread the disease through the sharing of needles.

What the CDC reports state:

• Incidence of hepatitis C infections have been steadily rising since 2010 to 2015
• In 2014 alone, 30,500 new cases of HCV infection was reported; 16,500 new cases were documented in 2011
• The most dramatic increase of HCV infections was seen among younger Americans aged 18 to 39, from 2004 to 2014. Specifically, in translation: a 400 percent increase in HCV infection in this age group; an 817 percent increase in admissions related to injections of prescription opioid; a 600 percent increase admissions for injections related to heroin use.

In summary, there is very reliable evidence that the heroin epidemic and opioid crisis has increased the incidence of HCV’s growing spread. This is a serious public health concern.

The CDC’s National Center for HIV/AIDS, Viral Hepatitis, STD, and TB Prevention Director, Jonathan Mermin, warned the public that “Hepatitis C is a deadly, common, and often invisible result of America’s opioid crisis.”

“By testing people who inject drugs for hepatitis C infection, treating those who test positive, and preventing new transmissions, we can mitigate some of the effects of the nation’s devastating opioid crisis and save lives,” Mermin added.

ADRLF encourages you to pay close attention to this growing two-fold crisis, through vigilant awareness, prevention, and treatment — and by helping us to convey this important message to your communities, near and far; particularly the youth.

To learn more about the CDC report, check out these resources:

• Increase in hepatitis C infections linked to worsening opioid crisis
• Viral Hepatitis
• Article for the Hepatitis Awareness Month in Morbidity and Mortality Weekly Report

To learn more about hepatitis C, read on:

• CDC: Hepatitis C General Information
• World Health Organization: Hepatitis C fact sheet
• American Liver Foundation: Hepatitis C

Healthy lifestyle remains the best defense against non-alcoholic liver disease

Do you know that you or a loved one may suffer from non-alcoholic fatty liver disease (NAFLD)? You may not have heard of such disease — but NAFLD has become the most common cause of chronic liver disease in the United States, slowly making its way as the next global epidemic.

NAFLD, also called non-alcoholic steatohepatitis or NASH, is caused by the accumulation of an unhealthy amount of fat and scar tissue in the liver. With the prevalence of obesity and type-2 diabetes, which are key risk factors of this liver disease, NAFLD is reaching epidemic proportions across the globe. In fact, in the United States alone, NAFLD is projected to overtake hepatitis C as the leading cause of liver transplants in by 2020.

But why do we rarely hear of this disease? It might be because NAFLD is a stealthy type of liver disease that has no obvious symptoms in most people. However, some people may experience fatigue and pain in the upper right abdomen. Unlike hypertension and diabetes, there is no easy test to diagnose NASH. The only reliable measure of fibrosis is a  liver biopsy. 

At present, no drug has been approved to treat NAFLD. Even with the heavy interest of pharmaceutical companies to produce a drug for NAFLD, there is still a long way to go. The current treatment approach is to deal with the three stages of the disease progression: fat accumulation, inflammation, and liver fibrosis. Liver health specialists believe that reversing the course of the disease will take a combination of drugs.

With the future of an NAFLD drug still in the works, doctors can only recommend patients to commit to positive lifestyle changes that include: a healthier diet, engaging in regular exercise, and reducing their alcohol consumption. However, as studies have revealed, many of their patients find it very challenging to stick to healthier regime. That and the fact that majority of obese and diabetic people are not fit for liver transplant, liver health specialists continue to stress the urgency of developing effective drugs for NAFLD, as well as creating a more efficient test to detect the disease on its early phase.

Prevention is definitely better than the non-existent cure for NAFLD. Urge family and friends to observe healthier daily habits — and of course, to: SCREEN. VACCINATE. DON’T HESTITATE!

To learn more about the symptoms, diagnosis, and management of NAFLD, click here

For more information about current drug research on NAFLD, click here

Numerous articles and videos circulated on social media and reputable websites, stating that light to moderate alcohol intake offers cardio-vascular health benefits. But does this apply to everyone? Studies show that it might not be the case for people with liver disease.

Fatty liver disease

Fatty liver disease happens when there is a substantial build-up of fats in the liver cells. A bit of fat — quantified as below five percent of the organ’s weight — is not to be worried about. However, if the accumulated fat is at least five percent of the liver’s weight, which may trigger symptoms, it is highly recommended to consult a doctor.

There are two common types of fatty liver disease: alcoholic liver disease (ALD) and non-alcoholic fatty liver disease (NAFLD). The names are suggestive of the causes of the types of fatty liver disease. ALD is commonly associated with heavy alcohol consumption. On the other hand, liver health experts and researchers are yet to identify a conclusive cause of NAFLD. However, there are established links between NAFLD with obesity, hyperglycemia, elevated level of triglycerides in the blood – and also, with aging.

The heart-liver connection

Harvard Medical School published an article linking heart health and fatty liver disease, particularly NAFLD. The write-up explained that inflammation-causing compounds and other substances from a fat-afflicted liver may result in an atherosclerotic process in the arteries, clotting the blood that may lead to heart attack or stroke. Dr. Kathleen Corey, director of the Fatty Liver Disease Clinic at Massachusetts General Hospital, in the article, said that “NAFLD increases the risk of heart disease independent of other traditional risk factors such as high blood pressure and cholesterol.”

What the research says

A notable 2017 study reported that while moderate alcohol intake is associated with improved insulin sensitivity and decreased cardiovascular mortality in the general population, similar benefits in people with NAFLD remains largely unstudied. As such, a “strong recommendation of benefit of moderate alcohol use in NAFLD cannot be made.”

A more recent study had a similar conclusion. After examining the link of alcohol use with the risk of heart diseases in patients with NAFLD, researchers concluded that alcohol use is not associated with significant differences in risk factors for heart diseases. Simply put, in contrast to general population findings, alcohol use may not reduce the risk of heart disease in patients with NAFLD.

If you have a liver disease and are thinking of enjoying a glass of wine or a bottle of beer before going to bed, hoping that the alcohol will benefit your heart health, rethink that decision. Heart health benefits, derived from light to moderate alcohol consumption for people with liver disease, particularly NAFLD, remains to be inconclusive.

To better understand the heart-liver health connection, check out these articles:

• Heart diseases affecting the liver and liver diseases affecting the heart
• Interactions of the heart and the liver
• Liver Disease May Raise Risk of Heart Problems: Study

Who says a fantastically delicious Thanksgiving spread can’t be healthy? This year, make your Thanksgiving feast even more special with these liver-healthy options that won’t give you or your family that post-holiday guilt; nor will they keep you stuck in the kitchen for hours on end! Check out these appetizing recipes for a healthy, scrumptious, easy-to-prep (or time-saving) Thanksgiving meal!

 

Starters:  Beet Bruschetta with Goat Cheese and Basil (from Feasting At Home)

Ingredients

• 3 medium sized beets (tennis ball sized) halved
• 1 baguette, sliced at a diagonal into ½ inch thick slices
• olive oil for brushing bruschetta
• 1½ tablespoon olive oil
• 1 tablespoon balsamic
• 10 basil leaves – cut into ribbons
• ⅛ cup finely diced red onion or shallot
• 4 oz. goat cheese
• 4 oz. cream cheese
• ¼ teaspoon salt
• ¼ teaspoon cracked pepper
• ½ teaspoon sugar

Directions:

1. Preheat oven to 400F
2. In a medium put, cover halved beets with water and boil until just tender, about 20-30 minutes.
3. In the meantime, slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and place on a sheet pan in a 400 F (204 C) oven for 15 minutes, or until crisp. Set aside.
4. Place cream cheese and goat cheese in a bowl and either warm in a microwave until just soft enough to combine easily with a fork. Mix with a fork until smooth. Set aside.
5. When beets are fork-tender, drain pot, refill with cold water and slip skins off the cooked beets under running cold water using your hands. Dice into small ⅓ inch cubes and place in medium bowl.
6. Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic — stir to combine.
7. Assemble: Spread a little goat cheese mixture on each bruschetta creating a “trough” (to hold beet mixture in place) and top with a Tablespoon of beet mixture. Garnish with a few basil ribbons. Recommendation: serve when the goat cheese is still a touch warm. Serve on a white platter to show it off, or a rustic cutting board.

 

(Adult) *Starters: Apple Croustades Apple Croustades (from Vegan Times)

Ingredients:

1/4 cup Armagnac, cognac, or rum (*or optional non-alcoholic replacement recommended by ADRLF: peach, apricot, or pear juice)

1/4 cup raisins

1/2 cup plus 2 Tbs. vegan margarine, divided

5 large tart apples, peeled and cut into 1/2-inch dice (5 cups)

1/2 cup sugar, divided

18 sheets frozen phyllo dough, thawed (one-half 16-oz. pkg.)

 Directions:

1. Pour Armagnac (or desired juice) over raisins in bowl. Set aside to plump 15 minutes.
2. Heat 2 tbs. margarine in large skillet over medium-high heat. Add apples, and sauté 5 minutes, or until beginning to brown. Add raisins and Armagnac, and cook 2 minutes, or until alcohol has evaporated. Transfer to bowl, and stir in 1/4 cup sugar. Cool.
3. Preheat oven to 350°F. Melt remaining 1/2 cup margarine. Brush 12-cup muffin pan (1/2 cup size) with melted margarine.
4. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet on work surface. Brush with margarine, and sprinkle with 1/2 tsp. sugar. Top with second phyllo sheet, brush with margarine, and sprinkle with 1/2 tsp. sugar. Repeat until you have 6 layers of phyllo sheets, but do not sprinkle top sheet with sugar. Cut phyllo stacks into 4 squares. Press 1 square into 1 muffin mold, letting edges hang over. Fill phyllo “crust” with 1/3 cup of apple mixture. Brush edges with margarine, and fold over apple mixture. Brush top with margarine to “glue” top together. Repeat with remaining squares. Repeat layering and assembly with remaining phyllo sheets, margarine, sugar, and apple mixture.
5. Bake croustades 20 to 25 minutes, or until golden-brown. Cool 10 minutes in muffin pan, then carefully unmold, and cool on wire rack. Serve warm or at room temperature.

 

Dressing: Cranberry Vinaigrette (from Healthy Seasonal Recipes)

Ingredients:

1 shallot, peeled, cored and quartered

½ cup fresh cranberries

¼ cup extra-virgin olive oil

¼ cup walnut oil or flax seed oil

2 teaspoons red wine vinegar

1 teaspoon chopped fresh thyme

1 teaspoon agave or honey

½ teaspoon salt

¼ teaspoon freshly ground pepper

Directions:

1. Puree shallot, cranberries, olive oil, vinegar, walnut or flax oil, thyme, agave or honey, salt and pepper in a mini prep, food processor or blender until as smooth as possible.
2. Store in a jar in the refrigerator up to 1 week.

  

Side Dish: Vegan Stuffing (from Minimalist Baker)

Ingredients:

1 large loaf whole-grain bread or 2 small baguettes, cubed & set out to dry overnight (~9 cups loosely packed)

3/4 cup uncooked green lentils

3 tbsp olive oil or vegan butter

1/2 cup white onions, diced

3/4 cup celery, diced

pinch of salt and pepper (if desired)

3 – 3 1/2 cups vegetable broth (more for cooking lentils)

1 flax egg (1 tbsp flaxseed meal and 2 1/2 tbsp water)

3/4 tsp dried sage, or 1 1/4 tsp fresh sage, chopped

 Directions:

1. The night before, cube your bread and set it in a large bowl to dry out; you want it to be the texture of day old bread — noticeably dry but not rock hard.
2. The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water.
3. Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
4. Preheat oven to 350 degrees F (176 C) and line a 9×13 pan (or comparable sized dish) with foil or spray with nonstick spray. Also prepare flax egg and set aside.
5. Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent — about 5 minutes. Set aside.
6. To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
7. Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
8. Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.

 

 

Meat Entrée: Thai Coconut Curry Turkey Meatballs (from Wholesomelicious.com)

 Ingredients:

1 lb ground turkey

1 lb ground turkey sausage

1 tsp curry powder

2 tsp ground basil

¼ tsp ground ginger

½ tsp garlic powder

¾ cup almond flour

1 egg, beaten

2 tbsp coconut oil

1 medium yellow onion, chopped

1 red bell pepper, chopped

2 garlic cloves, crushed

2 tbsp chopped fresh ginger

3 tbsp Thai red curry paste

1 14 oz can + ¾ cup full fat coconut milk

⅓ cup chopped fresh basil

1 tsp salt + more to taste

 Directions:

1. Begin by preheating your oven to 375.
2. Mix together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the turkey and incorporate well. Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
3. While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste, then all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed.
4. Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.
5. Serve hot over spaghetti squash, noodles, zoodles, rice, or cauliflower rice.

 

Vegan Entrée: Sweet Potato Meatloaf (from Livehealtheasy.com)

Ingredients:

1 onion, finely chopped

2 cloves garlic, minced (optional)

1 tbsp honey

1 egg

1/2 cup flaxseed meal

1 tbsp salt

2 heaping tbsp Italian seasoning

 Directions:              

1. Roast or steam your sweet potato. It will soften up a lot faster if cut into small cubes. Feel free to leave the skin on, but you can also peel it off if it’s not your thing.
2. Preheat oven to 350 degrees.
3. Mash sweet potato in a large bowl with a fork, and add turkey, onion, garlic, honey, egg, flaxseed, salt and spices. Mix until all ingredients are thoroughly combined.
4. Place your mixture in a greased meatloaf pan.
5. Stick in the oven and bake for about 50-55 minutes. Cover with tinfoil if necessary to avoid burning the top.
6. Serve with your favorite vegetables, mash, or sauté.

 

Dessert: Healthy Pumpkin Mousse Parfaits (from Fit Mitten Kitchen)

Ingredients:

 For Pumpkin Mousse:

1/4 cup water

2 teaspoons grass-fed gelatin (unflavored)

1 – 15oz. canned pumpkin (about 1 3/4 cups puree)

2 large eggs

3/4 cup coconut sugar (or dry sweetener of choice)

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/4 tsp kosher salt

3 – 15oz. cans full-fat coconut milk, chilled overnight

1 TBS pure vanilla extract

 For the Layers:

whipped coconut cream, from the canned coconut milk

gingersnap cookies

*make sure to chill cans of coconut milk at least 4-6 hours, or overnight

 

Directions:

1. Add ¼ cup water to heat-proof bowl, then sprinkle the 2 teaspoons gelatin over water and allow to soften for 10 minutes.
2. In a large bowl, whisk together the pumpkin, eggs, sucanat, coconut sugar, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Place the heat-proof bowl of gelatin-water over simmering pot of water, cook until the gelatin is clear.
4. While the gelatin is cooking over the pot, make the whipped coconut cream: Scoop out the cream portion of the all 3 cans of coconut milk (save the water for smoothies, shakes, etc) and place cream in the bowl of a stand mixer. Using the whisk attachment, whip the chilled coconut cream and vanilla extract together until thick and fluffy. Set aside.
5. Once the gelatin has cooked until clear, whisk immediately into large bowl of pumpkin mixture. Then fold in 2 cups of the whipped coconut cream — saving the rest for parfait layering.

Place covered bowl of pumpkin mousse mixture in fridge and allow to chill 4-6 hours, or overnight.

6. To assemble parfaits: layer crushed gingersnap cookies, pumpkin mousse, and whipped coconut cream, repeat until glass is full. Garnish with gingersnap cookies, and more whipped cream if desired. Enjoy!

 Ingredients:

gelatin

canned pumpkin

2 large eggs (or 4 large egg whites)

coconut sugar

spices

vanilla extract

3 cans full-fat coconut milk

 Directions:

1. Let the gelatin to sit in the water to soften. While that sits you can combine the pumpkin, eggs, sugar and spices.
2. Heat up the bowl of gelatin-water over a pot of simmering water until the gelatin is clear. While the gelatin is cooking down, whip the chilled coconut cream.
3. Once the gelatin is clear, quickly whisk it into the pumpkin mixture — the hot gelatin cooks the eggs, so no worries there. Then fold in the whipped coconut cream.
4. All that’s left is to let the pumpkin mousse chill covered in the fridge for about 4-6 hours (or overnight). When you’re ready to assemble the parfaits, layer in crushed gingersnap cookies, pumpkin mousse, whipped cream, and repeat.

As the Cherokee Nation commemorates its 65th Annual Holiday this week in Oklahoma, Cherokees find another reason to be proud: their Nation’s pioneering success in eliminating hepatitis C.

The upcoming Cherokee National Holiday honors the signing of the 1839 Cherokee Constitution and the Act of Union that reunited Cherokees both East and West, after years of devastating forced migration, resulting in the Trail of Tears. The Nation’s resiliency has been a formidable source of pride. Fittingly, Oklahoma’s spirited celebration of the Cherokees’ history and heritage is matched by the group’s passionate determination to tackle urgent economic and health issues that are adversely impacting indigenous communities.

Indigenous people are up to 10 times more likely to be infected with hepatitis than the general population, says a new study presented at the recent World Indigenous Peoples’ Conference on Viral Hepatitis (WIPCVH). In the United States, tribal groups are 2.5 times more likely to get hepatitis. To address this alarming risk, the Cherokee Nation American Indian Tribe developed a hepatitis C elimination program, setting the stage for robust liver health efforts for vulnerable and under-reported native communities. 

“Various factors have combined to make elimination of hepatitis C possible,” said Dr. Jorge Mera, Head of Infectious Diseases for Cherokee Nation Health Service (CNHS) in a press release. He noted the top success contributors such as the development of new directly acting antiviral drugs (DAAs) and collaborative support from organizations like the U.S. Centers for Disease Control and Prevention (CDC) and local health departments.

Like other indigenous groups affected by economic inequality and unequal healthcare access, the Cherokee Nation faces increased risk for hepatitis from the lack of general awareness and education on the disease, injected drug use, and, possibly, unsafe tattoo procedures.

Two years into this pioneering elimination program, Dr. Mera and his team have made remarkable progress, including the screening of 46,000 Cherokee Nation citizens. Of the 1,076 people who tested positive, 400 are now completely cured, while the rest are undergoing further tests and treatment.

The elimination program runs an aggressive, broad-based testing arm that invites people to get tested not only when they see their primary physician, but also when they go to their dentist and other medical professionals.  Hepatitis tests are automatically offered to children if their mothers have uncertain hepatitis status, especially during pregnancy.  

Urgent care centers and emergency departments have also been mobilized to encourage and facilitate testing. In fact, about 70 percent of the new hepatitis diagnoses are from tests done in emergency care.

The Cherokee Nation’s success reflects the hope of tribes across the globe who attended the WIPCVH earlier this month, symbolically coinciding with the International Day of the World’s Indigenous Peoples, observed recently on August 9th. The conference aimed to provide a venue for indigenous groups, medical professionals, and advocates to share common experiences and innovations, and build a relationship to enable collective responses to threats like hepatitis outbreaks.

At the heart of ADRLF’s mission is advocate for minority and/or underrepresented groups who carry the extra burden of hepatitis infection — including Native American communities. Inspired by the Cherokee Nation’s success, we invite you to: Screen. Vaccinate. Don’t Hesitate.

 

To learn more about the World Indigenous Peoples’ Conference on Viral Hepatitis, click here

To find a hepatitis testing center near you, click here

To know the updated WHO Hepatitis Testing Guidelines, click here

Summertime equals fun time! It’s exciting to think about all the creative — and easy — ways we can reinvigorate our daily routine by updating to a liver-friendly diet; and particularly doing so, without using the stove during this often sweltering season. If you’ve been reading ADRLF’s recipe blogs, you already know how we love antioxidant-rich foods that nourish the liver. So we invite you to shake up the season.   

The liver is a hardworking organ that’s responsible for regulating nutrients, protein, fat and other chemicals that enter the bloodstream. It breaks down alcohol, sugar, and drugs, among others. If you think about your daily food and alcohol consumption, you can have an idea of how much demanding work your liver does — every minute of the day — to metabolize your daily intake.

To ensure that the liver maintains its proper functionality, it’s important to keep your super-organ healthy by eating food with high antioxidants — the cell-repairing goodness found in fruits and vegetables with vitamins A, C, and E. ‘Detox’ salads, for example, have natural detoxifying ingredients that help cleanse the body’s toxins, thereby promoting normal liver health.

Enrich your diet with these liver-nourishing salad recipes that can put a tasty spin on your busy lifestyle!

 

Brain Power Detox Salad (from Gimmesomeover.com)

This unique recipe combines omega-3-rich salmon with blueberries — known to have the highest antioxidant content among fruits — and avocados, which are also filled with antioxidant-rich lycopene and beta-carotene nutrients.

Ingredients:

For the salad

8 ounces smoked salmon, roughly chopped

1 avocado, peeled, pitted and diced

4 cups baby spinach (or mixed greens)

1/2 cup fresh blueberries

1/4 cup light feta or blue cheese crumbles

1/4 cup chopped walnuts (optional)

1/2 red onion, thinly sliced

For the dressing

1/3 cup olive oil                                               

2 tablespoon apple cider vinegar

1 tablespoon chia seeds

1 tablespoon honey

1/4 teaspoon salt

 Directions:

To make the vinaigrette

Whisk all ingredients together until combined and emulsified.

To make the salad

Toss all ingredients together until combined. Drizzle or toss with vinaigrette.

Serve slightly chilled, preferably — and increase your smarts, while you dazzle your taste buds.

 

Detox Kale Salad (from Food Fanatic)

Flavorsome greens like kale and broccoli are rich in antioxidants that help flush out toxins and carcinogens. Kale, in particular, is a superfood that contains flavonoids and vitamin K that are key nutrients in preventing liver damage.

Ingredients:

For the salad

2 cups dinosaur kale, tightly packed and thinly sliced

2 cups red cabbage, thinly sliced

2 cups broccoli florets

2 large carrots, peeled and grated

1 red bell pepper, sliced into matchsticks

2 avocados, peeled and diced

For the dressing

1/3 cup grapeseed oil

1/2 cup lemon juice, fresh

1 tablespoon fresh ginger, peeled and grated

2 teaspoons whole grain mustard

2 teaspoons pure maple syrup, optional

1/4 teaspoon salt (or just a dash to taste)

1/2 cup fresh parsley, chopped

1 cup walnuts

1 tablespoon sesame seeds

Directions:

To make the dressing

Whisk together all ingredients for the dressing (or put everything in a small blender for deeper blending) and set aside until ready to use.

To make the salad

Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl. Pour desired amount of dressing over the salad and toss until everything is coated.

Add the parsley, diced avocado, sesame seeds, and walnuts and toss again. Serve as an entrée salad or as a side salad to your favorite meal.

 

Cauliflower-Tomato Detox Salad (from BlissfulBasil.com)

Colorful tomatoes and lemons are high in both antioxidants and vitamin C that support the liver’s natural cleansing ability. This recipe also calls for garlic, which contains allicin and selenium — both of which aid in liver detox.

Ingredients:

For the salad

1 head of cauliflower, stemmed and cut into large pieces

2 cups finely chopped dino or lacinto kale, stemmed

2/3 cup dry-packed sun-dried tomatoes, chopped

1/4 cup finely chopped Italian parsley

1/4 cup chopped fresh basil

1/3 cup raw pine nuts

1/4 cup hemp seeds

1/4 cup raw pepitas (shelled pumpkin seeds)

For the dressing

1/4 cup fresh lemon juice

1/4 cup raw tahini

1 garlic clove

1/4 cup water

1/2 teaspoon fine-grain sea salt or to taste

Pinch of freshly ground black pepper, to taste

1 teaspoon agave nectar or pure maple syrup* (optional)

Directions:

To make the salad

Grate the cauliflower pieces in a food processor with the grater attachment firmly in place. You can also use the regular attachment and pulse until the cauliflower is riced.

Transfer the riced cauliflower to a large, non-reactive bowl, and add in the kale, sundried tomatoes, parsley, basil, pine nuts, hemp seeds, and pepitas.

To make the dressing

Add the lemon juice, tahini, garlic, water, sea salt, and black pepper to a blender. Blend on high for 1-2 minutes, or until smooth and creamy. If desired, add in somewhere between 1/2 to 1 full teaspoon of agave nectar to balance the acidity of the dressing.

Pour the dressing over the cauliflower mixture and toss to coat. Serve-up the freshness!

 

Enjoy these easy-breezy to make and scrumptiously savory summer salads this for the coming weeks — or better yet, all year-round!

For more liver-friendly salad and dressing recipes, click here

For other healthy recipes, visit our blog