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The Power of Ayurveda
Ben Greenfield modified Ayurvedic liver cleanse that seemed to work like gangbusters for his liver enzymes and testosterone. No dairy products, no fried foods, no coffee, no alcohol, no tobacco, no processed foods obviously. So it really was pretty simple and I think that that's doable for just about anybody to be able to pull off the seven to ten days seems more than sufficient.
Today's episode is - after the host of positive feedback I received from my last "solosode" deep dive into how to interpret your own bloodwork - another solosode.
Long story short is this... ...I recently tested my liver enzymes and they were shockingly high... ...so I decided to test whether this whole "liver detox" thing actually works... ...and I walk you through exactly what I did (and the relatively shocking results) in today's show.
Enjoy!
In this Solosode, you'll hear... -Why I got my liver tested in the first place...5:48-Practices I incorporated throughout the cleanse...33:45
-7-day liver cleanse summary: No coffee, no alcohol, no meat for the entire week
Celery juice with one teaspoon organic malic acid powder and 2 scoops Kion Aminos prior to each of the three meals of the day: breakfast, lunch and dinner.
Kitchari Ayurvedic cleansing stew (full recipe below) for breakfast, lunch and dinner.
2 teaspoons Epsom salts dissolved in warm water each night
1 teaspoon Lost Empire Triphala herbs in hot tea with vanilla stevia each night
Three coffee enemas spread out throughout the course of the week Two sessions spread out during the week with
1 hour of castor oil pack placed on liver area, held on with the Hyperice Venom heat/vibration belt
-The WellnessFX liver blood test Ben recommends
-Article: How to Detox Your Liver: A Complete Guide to Purifying the Body With Liver Flushing
Kitchari recipe for 3-4 servings: I
ngredients:
½ cup split yellow mung beans
2 tablespoons coconut oil
1-inch stick of kombu (optional - I used organic, non-GMO miso instead)
4 cups homemade Kettle & Fire bone broth
2 tablespoons coconut cream
Spices: 1½ teaspoons cumin seeds
1½ teaspoons fennel seeds
1½ teaspoons coriander powder
1 tablespoon ginger root freshly minced
½ teaspoon turmeric powder
½ teaspoon fenugreek seeds
¼ teaspoon black mustard seeds
Pinch of asafoetida
Vegetables: 2 cups of any mixed vegetables.
I used bok choy, cilantro and dinosaur kale.
To serve: Fresh lime A dollop of GT's Living Foods coconut yogurt Sea salt to taste Instructions:
-The night before (24 hours earlier), soak the mung beans in ample filtered water.
-When you’re ready to cook, drain the mung beans and rinse under running water. Place rice in a sieve and rinse till the water runs clear. Prepare vegetables by peeling and chopping them up, then set all of this aside.
-Heat coconut oil over medium heat, in a heavy-bottomed pot. Add cumin, fennel, fenugreek and black mustard seeds and cook for a few minutes to release aromatics, and until the mustard seeds have popped. Add the rest of the spices and stir to combine.
-Add a cup of vegetable stock, followed by mung beans, kombu or miso, coconut cream, rice and vegetables, then add the rest of the stock (or water).
-Cover and bring to a boil, then reduce to a low heat. Simmer for about 40 minutes. Check the pot periodically as the rice swells and may stick to the bottom. Add more water if you want a soupier consistency, and simmer longer to get a thicker stew.
-Serve with fresh coriander chopped and folded through, a drizzle of fresh lime juice, spoon of coconut yogurt and sea salt to taste.
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Do you have questions, thoughts or feedback for me about how to cleanse your liver? Leave your comments at http://bengreenfieldfitness.com/livercleanse and I will reply!
See omnystudio.com/listener for privacy information.
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