Introduction
In today’s fast-paced world, maintaining a healthy lifestyle is more important than ever. Detoxifying your body while you sleep is a simple yet effective way to support your liver’s natural cleansing processes. Here’s an easy recipe to incorporate into your nightly routine.
The Ingredients and Their Benefits
- Turmeric (1/2 tbsp):
Known for its anti-inflammatory and antioxidant properties, turmeric helps boost liver function and supports the removal of toxins from the body. - Ginger (1/4 tbsp):
Ginger promotes digestion and improves circulation, further aiding the liver’s detoxification process. - Coconut Milk (1 cup):
Packed with healthy fats and nutrients, coconut milk not only enhances the flavor of this remedy but also provides a soothing base for the mixture.
How to Prepare the Remedy
- Blend 1/2 tablespoon of turmeric powder and 1/4 tablespoon of fresh or powdered ginger with 1 cup of warm coconut milk.
- Stir thoroughly to create a smooth and creamy beverage.
How It Works
Drinking this mixture before bed provides your body with the nutrients it needs to naturally cleanse and repair the liver overnight. The combined properties of turmeric, ginger, and coconut milk promote relaxation, enhance digestion, and support your liver’s detoxification mechanisms.
Conclusion
Incorporating this natural remedy into your nightly routine is a small yet impactful step toward better health. By taking care of your liver, you support your overall well-being and wake up feeling refreshed. Try this simple recipe tonight and experience its benefits firsthand.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
