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Beets for Liver Health

Beets for Liver Health


  • Beets have many health benefits. Chinese medicine considers that they nourish liver blood, which is hardly surprising given their color. That means that they are good for anemia and for replenishing and cleansing the blood of a tired and toxic liver. For that purpose though, the beets need to be in a liquid form, either juice or soup.
  • Beets are also a unique source of phytonutrients, they have many anti-inflammatory properties and they provide great support for detox; 1 or 2oz of juice a week are sufficient to make a difference.
  • Beets contain a high concentration of betalain (pigment red or yellow that makes a natural dye), which are natural anti-oxidants and protect the liver from toxins among a long list of many health benefits
  • Do not throw away the greens: they offer even a higher concentration of phytonutrients! As you can see, beets are a great ally of our liver functions!


  • When you go to France beets are almost always served cooked and it is actually the most common way you find them in grocery stores: cooked and packaged, greens thrown away of course. It is always a treat to find them in their natural state, which is thankfully becoming a bit more common with the advent of health food stores. According to my mood, I use them raw or cooked.
  • When I cook them, I generally steam them or roast them to preserve more of the nutrients and the sweetness of the beets
  • Do not take away the skin with organic beets, just brush gently the outer skin, cut them in 4 or 6, bring water to a boil, place the beets in a basket and let them steam for about 15m
  • To roast them, place them wrapped in foil in a 400° degree oven or place in a dutch oven with a little water at the bottom and let cook till tender. (check with a knife or fork; it will take about 60mn depending on the size.
  • If big, cut them in 2 or 4 pieces, so they will cook faster
  • Let them cool down to room temperature or keep them slightly warm;
  • They will keep in the refrigerator for about a week.
  • Toss in raspberry or balsamic vinegar, salt and pepper, a drizzle of olive oil, some fresh rosemary, dill or thyme, orange zest and plenty of fresh parsley; Make your own dressing and have fun with it!



  • 2 or 3 beets
  • 1 ripe and sweet pear
  • ½ of a fennel bulb
  • 1 lemon
  • 2 Tbsp of olive oil
  • Salt and pepper to taste
  • ¼ cup of mint and dill
  • 2 Tbsp crumble mock feta (optional)


  • Cut thin slices of beets with a vegetable peeler or a mandolin, the thinner the better (or cut into thin matchsticks if you prefer)
  • Thinly slice pears or apples
  • Thinly slide a bit of fennel bulb (optional) to interlace with the beets on a plate
  • Squeeze the juice of a lemon, add salt and pepper and a drizzle of olive oil (it is a good idea to let the beets marinate for about 20mn)
  • Garnish with fresh mint and dill, and mock feta if you want (recipe follows)



  • 2 cups raw almond peeled (soaked 8 hours or over night) or 2 cup almond pulp(see milk recipe)
  • ½ cup or less of water
  • Juice of ½ lemon
  • ½ tsp Himalayan salt
  • Dried herbs, optional (like Italian seasoning)
  • ¼ tsp of probiotic powder


  • You will need a vita mix to make that cheese; if you do not have one you will have to put more water to cream it; then, run it through a cheese cloth or milk bag, squeeze as much water as you can, tie it up with a rubber band, and let it drain over a bowl to catch the drip for 24 hours at room temperature
  • To peel the almonds just squeeze them between your fingers after soaking; if that do the almonds in your vita mix with the probiotics and salt and add enough water to cream your mix; use the pusher that comes with your vita mix; the texture should be creamy but holding together.
  • Put inside a jar with a tight lid, and let ferment at room temperature for 24 hours
  • The temperature ideally should be between 80° and 90°; if it is too cold, I place the mixture in my dehydrator or inside a closet where the temperature might be warmer. You can choose also to let it ferment an extra day or 2 (it will get stronger)
  • Mix with the other ingredients and shape your “dough” into a log or a round cheese. If you want a little dryer cheese, place it in your dehydrator for a couple hours, at 115°.
  • It will keep for about 1 week in your refrigerator


    • Using nut pulp, make sure it is moist, mix in the probiotics, and proceed to ferment in a milk bag as mentioned above
    • The nut pulp is a lot dryer than using whole nuts; the fat goes into the milk, and all is left is the fiber, so you will need to add some olive oil or coconut oil to the mix as, otherwise, your cheese would be to dry.
Didier Cuzange

Chef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses. His new ebooks, What's for Breakfast?,Where is the Calcium?, and Spring Cooking | Liver Cleansing are now on sale!

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