Our liver is one of the most amazing organs in our body. It performs more diverse tasks than any other organ. It detoxifies our blood, makes essential proteins and produces chemicals necessary for digestion and growth to name a few.
Being such an important powerhouse for our health and vitality, it’s good to keep in mind that free oils (oils that have been processed from the whole food they are derived from, like olive oil from olives) can be taxing for the liver. Not that olive oil isn’t a good oil, it’s just that when we use it in our food, it goes straight into the blood stream and the liver has to process it immediately.
When we get our fats and oils in their whole food form, like avocado, nuts and seeds, the fat from these meals enters the blood stream very slowly so the liver doesn’t get overwhelmed.
So we think that if we want to support the liver to do it’s job well, we want to use free oils very sparingly. Join our discussion to learn more:
When I cook with free oil, I use very little. And I find this essential to keep a youthful body as I age. Try it yourself and see what you learn.
Today’s recipe is so delicious. It is Ramen with lots and lots of veggies. For example, we used a whole bag of mung sprouts to beef up the noodles with lots of carrot, red pepper, kale, mushrooms, celery, onion, garlic and fresh ginger. Look for Lotus Foods brand of Ramen at your favorite health food store. It is mostly organic and made from brown rice and other healthy grains. Enjoy.
To Your Amazing Health,
Connie and Bill
Ramen Veggie Stir Fry
1 tablespoon toasted sesame oil or other cooking oil
1⁄2 small onion, diced
1 large garlic clove, minced
1 inch piece ginger, fine dice (optional)
5 mushrooms, sliced in pieces
1 carrot, cut in matchsticks or diagonal slices
2 green onions, diced
2 kale leaves, torn in small pieces, or 1 cup of cabbage or bok choy or chard
1⁄2 red pepper, cut in triangles
1⁄4 cup purified water
2 tablespoons tamari (soy sauce)
Pinch of Sea Salt
Pinch of Ground Black Pepper
Small pinch of red pepper flakes (optional)
1 package Ramen noodles
Add oil and onion, garlic, ginger (optional), mushrooms and carrot to large fry pan. Start heat on medium and stir in veggies. Cover, turn heat to low and let cook until veggies begin to be tender.
Add green onions, kale (or other leafy green), red pepper, water, tamari, sea salt, pepper and red pepper flakes (optional). Stir well.
When veggies are tender, add Ramen noodles and a little more water (if needed) to soften the Ramen. Stir well and simmer until noodles are tender, 3-5 minutes.
Add more sea salt if needed and Serve.
Great to add a package of bean sprouts at the end as well.