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

Your body is incredible at regenerating but sometimes after a long winter of heavy and rich 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 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.  When the liver becomes stagnant or congested one tends towards anger, impatience, agitation, and resentment.  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 that are supportive for the spring season and balancing for the liver.

Today’s favorite is a Liver Tonic Stir-Fry that will be a great side dish to soups and most entrees. Burdock root 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.  The burdock root skin is rich in flavor and nutrients.  No need to peel burdock but you may want to give it a good rinse and scrub with a kitchen sponge to remove any dirt from it’s time in the ground.  Whole Foods, Willy Street Coop and most Asian groceries stock burdock root.


4 carrots, julienned
12” burdock root, julienned
1 tsp ginger, minced
1 tbsp coconut oil
¼ cup water
Salt to taste


In a medium pan, heat coconut oil until melted.
Add carrots, burdock, ginger, a pinch of salt and water.
Sauté until the vegetables are tender.

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