Detox recipe by Emilie Hebert

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

Essenciagua organic Carrot hydrosol is above all a great protector of the liver. It regenerates liver cells and stimulates hepato-renal function. It has an action on digestion, but above all helps to relieve a tired liver.

Essenciagua organic rosemary verbenone is an excellent liver support in cases of overload, intoxication or excess.

Beet has a hepato-protective effect, enabling the liver to repair itself. It is choleretic, i.e. it stimulates bile secretion, aiding digestion.

Broccoli is particularly good for the liver, as it contains glucosinolate, which promotes the release of enzymes essential for eliminating toxins.

Ingredients:

• 120 g fromage frais
• 1 tablespoon wild carrot hydrolate
• 2 drops rosemary essential oil
• 1 piece beet (approx. 30 g)
• 2 tbsp. olive oil
• A little cooking water if needed to lengthen the sauce
• Broccoli

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

Cut broccoli into florets, rinse and steam for 15 min.
Meanwhile, place the cream ingredients in a food processor and blend until smooth. Pour the cream onto a plate and add the broccoli. Decorate with the toppings of your choice. Personally, I used fresh dill, lacto-fermented onion, black sesame and a drizzle of olive oil.