It’s January, and among other things, that means it’s citrus season. It’s also the season that many folks decide it’s a good time to do some detoxing and cleansing. With these two things in mind, I would like to offer a simple liver/gallbladder flush that will start you on your way to a great detox. This will not only flush toxins from the liver, it will also improve bile flow for better digestion and help cleanse the blood and lymph system. You may add a short fast or other modes of cleansing as well.
Squeeze 1 cup of fresh citrus juice, some orange and grapefruit is fine, just be sure to add some lemon or lime. (The more sour, the more cleansing). To the juice add 1 clove of fresh pressed garlic, some grated fresh ginger root and 1 TBS of olive oil. Drink first thing in the morning, followed by a good liver cleansing tea. Herbs to consider would be, milk thistle, dandelion, burdock, peppermint, fennel, red clover, chickweed, nettle, or licorice.
I think it would be good to do this for about ten days, but even once has benefits so make a healthy liver juice even if you don’t have time to do a ten day course.
Among the cooking herbs and spices in your kitchen cabinet, there awaits some powerful medicines. Three of the most popular culinary spices are also some of the most effective medicinal herbs: Ginger, Cayenne, & Garlic.
Use Lambs Quarters just like you would spinach, exchanging it equally in nearly any recipe. Cooked or raw, it has a mild, delicious flavor any time of the year. In Spring the leaves are the largest so that’s the easiest time to gather. As the season progresses the plant adds side shoots which have much smaller leaves. This nutritional powerhouse is listed as the #1 most nutritious plant according tothe USDA’s bulletin “Composition of Foods”, ahead of collards, spinach and even broccoli. The simplest way to prepare is to simply wash the leaves, put into a sauce pan wet with just a little bit more water and lightly saute for about 5 minutes. Add some butter, salt and pepper to taste and you’re done – Enjoy!
Whirl the basil, garlic, nuts and Parmesan in a blender or food processor until well mixed. Then add the olive oil in a slow steady stream until a smooth paste is formed. Viola! you have made Pesto! Use it to top pasta, poultry, veggies, in salad dressing and whatever else your imagination concocts. 
