The best way to refresh and reset yourself is by supporting your body’s detoxification processes. Eating bold-flavoured, bitter greens boost your liver and digestive system, both of which work to cleanse your system naturally. What could be sweeter?
Arugula is known as the “rocket green” because it tends to grow rapidly. With its oat-shaped leaves and peppery flavour, it’s a popular salad green. Its high levels of vitamin K boost liver function, helping this detoxifying organ to cleanse the blood. Arugula is also rich in chlorophyll, otherwise known as known as “liquid sunshine”, which aids your body’s natural detoxification processes.
Radicchio is a plant with firm purple and white leaves that look very much like red cabbage. It’s a specialty Italian vegetable that works well mixed with other greens in a salad or sautéed in dishes that call for a touch of bitterness. In addition to being rich in liver-boosting vitamin K, radicchio is packed with antioxidants that fight free-radical damage.
Sometimes called the Italian turnip, rapini is a vegetable with long, slightly frilly leaves. Its bitter, bold-tasting leaves are usually sautéed, oftentimes with garlic, and enjoyed as a side dish. One cup of chopped raw rapini serves up 112% of the daily value for the liver-supporting vitamin K.
One person’s weed is another person’s nutritional goldmine. Served up sautéed or mixed into salads, dandelion greens offer up large amounts of vitamins A and K. They are also a vegetarian/ vegan-friendly source of calcium for stronger bones. And while you might cook dandelion greens to take the edge off their bitter flavour, why not challenge your taste buds? Their bitterness stimulates your salivary glands, which encourages extra bile production in your liver, aiding detoxification.