Have you wondered why there is such an emphasis on detoxing the liver in the spring?

Your body is incredible at regenerating but after a long winter of eating heavy, rich, and fatty foods, giving your liver a little love and support can be incredibly beneficial.

Eastern medicine tells us that each season corresponds with an organ within the body and certain emotions.  Spring corresponds with the liver.  The liver stores, purifies and detoxifies the blood. When balanced the liver supports a smooth and soothing energy flow within the body and the mind.  When the liver is healthy one tends easily towards kindness, calmness, and patience.

John Pitchford, In Healing With Whole Foods, says that the liver “is perhaps the most congested of all the organs in the modern person.”  When the liver becomes stagnant or congested you tends towards anger, impatience, agitation, and resentment.  These same emotions along with stress, when repressed, congest the liver. Healthy liver energy inspires you to flow smoothly and calmly with life.

To support your body through the spring season and give your liver a little love, shift your diet towards whole foods while eliminating processed and refined foods.  Too much fat, chemicals, processed foods, and intoxicants, disrupts the liver’s equilibrium.  In the next few blog spots I will highlight various recipes and yoga practices that are supportive for the spring season and balancing for the liver.

Today’s favorite is a Liver Tonic Vegetable Medley that it will make a good side dish to most entrees or soups. Burdock is a woody-tubular root that has a deep earthy flavor. Burdock root is said to purify the blood, support the liver and is high in antioxidants vitamin E and C.  It is great for nourishing the body to greater health. The burdock root skin is rich in flavor and nutrients.  No need to peel burdock but you will want to give it a good rinse and scrub with a kitchen sponge to remove any dirt from it’s time in the ground.

If you have wild burdock growing in your lawn, think twice about digging it up for this dish!  The wild burdock is not so delicious whereas the Japanese gobo burdock that is cultivated for culinary purposes is. Diakon radish is a white radish that has a very mild taste. It is said to have liver protective properties and is high in vitamin C and potassium.  Both burdock root and daikon radish can be found at Whole Foods, natural food co-ops and most Asian groceries.

2 carrots, cut into matchsticks or julienned
6” burdock root, cut into matchsticks or julienned
4” daikon radish, cut into matchsticks or julienned
1” ginger, minced
1 tbsp coconut oil
½ cup water
Salt to taste

  1. In a medium pan, heat coconut oil until melted.
  2. Add carrots, burdock, daikon radish, ginger, a pinch of salt and water.
  3. Sauté until the vegetables are tender.  Putting a lid on the pot will help the veggies and roots cook more quickly.

Serves 2

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