Which means that my Liver Talk "20 Ways to Love your Liver" is also almost here as well. It is happening tomorrow, and I can't wait to see you there!
We do not have to wait until tomorrow to start loving your liver, of course! So here is a "Liver Love" recipe for a dish that I make quite often at our house.
"Happy Liver Beet and Potato Salad"
Wash beets and potatoes (do not peel)
- Your preferred salad size determines how many you need, you need half beets, half potatoes
Add in the potatoes about 20 min later
Remove both when potatoes are cooked but still firm
Let drain and cool off (so that you don't burn your fingers)
Peel by gently pressing off the skins with your fingers
Cut into cube pieces (or whatever you prefer)
Chop fresh dill and mix in
2-3 cloves of garlic
1/2 raw Apple Cider vinegar, 1/2 Extra Virgin Olive oil
Himalayan sea salt to taste (optional)
Serve still slightly warm and enjoy the super detox powers of dill and beets.
Take it to the next notch: play with using unrefined walnut oil and Umeboshi plum vinegar instead of olive oil and apple cider vinegar.