Detox Recipe by Emilie Hebert

We’re back with a detox recipe for the arrival of spring, to support the liver with a combination of organic wild carrot hydrosol and organic rosemary essential oil with verbenone from Essenciagua.

The organic Carrot hydrosol from Essenciagua is primarily a great protector of the liver. It acts on the regeneration of liver cells and stimulates the hepato-renal function. It has an effect on digestion, but mainly helps to relieve a tired liver.

The organic Rosemary with verbenone from Essenciagua is an excellent support for the liver in case of overload, intoxication, or excess.

Beetroot has a hepato-protective effect, meaning it allows the liver to self-repair effectively. It is choleretic, meaning it stimulates the secretion of bile, aiding digestion.

Broccoli is particularly beneficial for the liver, as it contains glucosinolate which promotes the release of essential enzymes to eliminate toxins.

Ingredients:

• 120 g of fresh sheep’s cheese
• 1 tbsp of wild carrot hydrosol
• 2 drops of rosemary essential oil
• 1 piece of beetroot (about 30 g)
• 2 tbsp of olive oil
• A little cooking water if needed to thin the sauce
• Broccoli

Topping: fresh dill, lacto-fermented onion, black sesame, olive oil.

Cut the broccoli into florets, rinse it and steam it for 15 minutes.
In the meantime, put the cream ingredients in a blender and blend until you get a creamy texture. Pour the cream onto a plate and add the broccoli. Decorate with the toppings of your choice, personally I added fresh dill, lacto-fermented onion, black sesame, and a drizzle of olive oil.