As we kick-off 2021 with increasing vaccine roll outs and optimism for a COVID-19 endgame on the horizon, what better way to safely welcome the new year than with a much-deserved glass of a snazzy sparkling drink or a warm marshmallow-topped mug in hand.

Whether you’re jones-ing for cozy winter drink options – without risking any hang-overs — or you’re looking to prepare elevated drinks for the entire family to enjoy, check out these decadent, non-alcoholic drinks that taste just as terrific as the boozy version and (as a great bonus!) have liver-healthy ingredients—such antioxidant-rich chocolate, berries, ginger, and kombucha, to cite a few—making these perfectly safe to be on repeat this winter.

Let’s toast to hope and the promise of global healing this new year with these motley mocktails and decadent drinks.

Sparkling Cranberry Kombucha Mocktail (from https://therealfoodrds.com/)

INGREDIENTS

2 bottles kombucha of choice (such as ginger, cranberry, or ‘original/unflavored’)

1/2 cup 100% cranberry juice

1-inch slice of fresh ginger, thinly sliced, plus more for garnish

1 large sprig of fresh rosemary, plus more for garnish

Fresh cranberries, rosemary sprigs, and thinly sliced ginger for garnish

INSTRUCTIONS

1. Fill four double old-fashioned glasses with ice and set aside.
2. In a pitcher or quart-sized mason jar, muddle sliced ginger and rosemary together using the end of a wooden spoon or a muddler (if you have one).
3. Add cranberry juice and kombucha, stir gently to combine.
4. Pour into ice-filled glasses (using a strainer, if necessary) and garnish with sprigs of rosemary, a slice of fresh ginger, and a few cranberries before serving.

White Chocolate Peppermint Mocktini (from https://thymeforcocktails.com/)

INGREDIENTS

3 ounces white hot chocolate

2 ounces peppermint mocha coffee creamer

White chocolate syrup

Crushed peppermints for garnish

INSTRUCTIONS

1. Dip edge of a chilled martini glass in white chocolate syrup, then dip in crushed peppermint. Repeat with additional glasses.
2. Add white hot chocolate and coffee cream to a cocktail shaker filled with ice.
3. Shake vigorously, strain into glasses and serve immediately.

Turmeric Eggnog (from https://teaspoonofspice.com)

INGREDIENTS

3 cups whole milk

1/4 cup granulated or coconut sugar

1 1/4 tsp ground turmeric

1/4 tsp freshly grated or ground nutmeg

1/4 tsp salt

4 eggs, separated

1 tsp vanilla extract

Nutmeg for serving

INSTRUCTIONS

1. In a small saucepan, whisk together milk, sugar, turmeric, nutmeg and salt. Bring to a simmer and heat for 10 minutes, stirring occasionally.
2. While turmeric milk is heating, separate the yolks from the whites of the eggs into two separate bowls.
3. Whisk yolks and set aside.
4. Add egg whites to a mixing bowl and whip on high until soft peaks form. Place in refrigerator to chill.
5. Remove milk from saucepan and let cool in refrigerator for 10 minutes.
6. Whisk yolks into cooled milk and place back in refrigerator for 20 minutes or so.
7. Before serving, fold egg whites into chilled eggnog. Pour into mugs and serve with ground nutmeg on top.

Scandinavian Holiday Glögg (from https://www.thespruceeats.com/)

INGREDIENTS

4 cups water

1 cup brandy (or spiced rum)

Peel from 1 large orange (cut into large strips)

2 tbs whole cloves

2 tsp vanilla extract

10 cardamom pods

1 (1/2-inch) piece fresh ginger (peeled and slightly crushed)

1/2 teaspoon nutmeg (freshly grated)

4 sticks cinnamon

1 (750 mL) bottle dry red wine

1 cup vodka

2/3 cup brown sugar

Garnish: raisins

Garnish: almonds

INSTRUCTIONS

1. In a large pot, heat the water, brandy, and spices, bringing the mixture to a boil. Reduce the heat and simmer for 10 minutes.
2. Stir in the wine, vodka, and sugar, and simmer for 1 minute.
3. Strain out the cloves and orange peel and decant the glögg, leaving the other spices behind.
4. Add raisins and almonds to each glass upon serving.

For unique and liver-healthy holiday recipe ideas, click here

To learn more about preventing live disease, check out our ADRLF blog

A gentle loving nudge: ADRLF would like to remind you to limit your indoor gatherings to those in your ‘pod’ with whom you’re already sheltering in place. Otherwise, be mindful when sipping with others and leave the toasting to 2021 to safe, outdoor, socially distanced settings.

Together with science, protocols, patience, respect, and savoring special moments, while still in quarantine, we can chart the path to the eradication of COVID-19. Cheers to a healthy future!

A non-invasive microbiome-based tool may provide a giant leap in diagnosing liver disease, a new study finds. Using machine-learning-based prediction in analyzing stool samples, this promising diagnostic tool can be an inexpensive and efficient way to improve care and treatment outcomes for people with liver disease, including liver cancer.

Developed by scientists from Salk Institute and UC San Diego, this new test works by examining the microbes in a patient’s stool sample. These complex gut microbes, which exist in a microbiome, have been found to be good indicators of health.

“The microbiome is a dynamic living sensor of small changes in health and disease in the body, and as such, it provides an accurate readout of body health,” explains Ronald Evans, a professor from Salk Institute and a co-corresponding author of the study published in Cell Metabolism.

Using data from microbiome genetic profiling and metabolites from the stool samples, the researchers discovered a microbiome signature that was associated with a cirrhosis diagnosis with 94 percent accuracy. The microbiome signature could also determine the stage of liver fibrosis, which could allow doctors to grade patients based on the stage of the liver disease and develop an appropriate treatment plan.

Chronic liver disease affects over 844 million people across the globe, making it a critical global public health concern. Non-alcoholic fatty liver disease (NAFLD) is the leading cause of chronic liver disease, and can progress to liver fibrosis and cirrhosis—and potentially liver cancer—as the liver starts to experience scarring and cell death.

However, diagnosing liver diseases remains a challenge. Current diagnostic procedures such as biopsies are invasive and costly. Biopsies are also known to miss other injured regions of the liver. An MRI is also used to diagnose liver conditions, but it is expensive and often not available in rural areas, especially in low- to middle-income countries.

“Because this diagnostic is fast and low-cost, it could be something that becomes widely used, especially in the many areas that lack specialty clinics and physicians. Simply said, it could be a real game-changer, with worldwide implications,” noted Dr. Evans.

In this study, the team used a computational method called machine learning to uncover a complex disease signature based on 19 bacterial species found in the stool samples of a patient group. The signature is made up of the different quantities of bacteria, creating a universal fingerprint for identifying liver fibrosis and cirrhosis. They found that the signature indicative of liver disease could accurately identify cirrhosis in 94 percent of patients, thereby validating the accuracy of the algorithm across different genetics and diets.

As for the next steps, the team plans to examine the causal link between the microbiome and liver disease. Let us all look forward to possibly more promising scientific findings!

To learn more, read the study here.

To know more about liver disease and treatment, visit our blog.

Yes, 2020’s holiday season may look a bit different than years’ past — with festive parties, bustling stores, and large family gatherings aptly on major pause. However, with the bright promise of vaccines, with being encouraged by so much global resilience in the face of hardship, and with appreciating life, itself — these days prove that we’ve got much be grateful for — and therefore celebrate. Even if that simply means a phone reach out to reconnect and share a familiar laugh with a long-time-no-speak friend.

This year, ADRLF invites you to shift your holiday templates! This reinvention includes reducing holiday travels and activities, which can go a long way in protecting the most vulnerable family members — as well as yourself — in easing the heavy burden on health care workers and hospital systems, and also flattening the curve as we enter the new year.  That’s, perhaps, the best global gift we can give ourselves.

While the CDC’s recommendation to keep holiday gatherings to a small group from the same household (read the recommendations here), there’s virtually no limit to the creative things you can do to make your celebration fun, meaningful, and healthy — starting with your holiday feast! And since we, at ADRLF, know that this jolly time of the year can be very hectic and stressful — compounded by the pressures of living and caregiving amid a pandemic — we did the leg work for you! ADRLF has put together this exciting selection of delicious, nontraditional holiday recipes with liver-friendly ingredients — including vitamin A-rich plantains, blueberries, and apples — that help protect the liver cells, reduce fat buildup in the liver, and ensure the liver’s overall function.  

Here’s wishing you a hopeful, festive holiday season:  Feliz Navidad!  Happy Hanukkah! Merry Christmas!  Joyful Kwanza!  Happy Solstice! … No matter how you bake, fry, dice, or slice it – the Al D. Rodriguez Liver Foundation Wishes You & Yours a Bright, Safe & Healthy Time of Year!

NON-TRADITIONAL STARTERS

Latkes De Plátano + Salsa De Ajo (Plaintain Latkes + Garlic Sauce) from https://plantainsandchallah.com

INGREDIENTS:

For the Salsa De Ajo:

2 tbsp garlic, minced

1 tbsp cilantro, chopped (you can add other herbs too, like oregano)

1/2 cup white vinegar

1/4 cup olive oil

1 teaspoon kosher salt (& pepper to taste)

Mix all together well in a bowl and allow to sit while you make the latkes.

For the Latkes

1 green plantain, shredded

1 small onion, shredded

Approximately 1/4 cup avocado oil/vegetable oil/olive oil

INSTRUCTIONS:

1. Make garlic sauce and allow to sit while you make the latkes.
2. Peel the plantain by cutting a slit down the entire side, and pry the skin away. If it is not coming off easily or cleanly, you can drop them in boiling water for a few seconds and that should help to release the skin.
3. Shred the plantain and onion and mix well. It should feel a bit starchy. Do not wring out!
4. On a very low flame, heat a frying pan with oil. Once you see ripples in the oil, grab the mixture and press it together a bit and make small little mounds into the hot oil. Press down into the middle of it with a spatula, and it should stick together. Allow them to cook until you see the edges become golden brown. Flip over and cook on the other side for approximately 2 minutes.
5. Blot on a paper towel to absorb excess oil and season immediately with Kosher salt. Serve with the garlic sauce (mixed well) and drizzled on top, or on the side for dipping!

VEGAN STUFFED HOLIDAY MUSHROOMS (from https://www.blissfulbasil.com/)

INGREDIENTS:

1 pound large cremini mushrooms or small portobello mushrooms (stemmed, 16 ounces, about 12 mushrooms with a 2-inch diameter)

1-1/4 cups raw walnut pieces, divided

2 cloves garlic, smashed and peeled

1 tablespoon extra-virgin olive oil

1/2 cup finely diced shallots (about 2 medium shallots)

2 tablespoons finely chopped sage leaves

2 teaspoons minced fresh rosemary

1/4 teaspoon dried thyme

1/4 teaspoon sea salt, divided; plus 1/8 tsp sea salt, divided (plus more to taste, if desired)

Freshly ground black pepper, to taste

1/3 cup dried cranberries, finely chopped

1 teaspoon sherry vinegar

1 tablespoon nutritional yeast flakes (for the walnut “parmesan”)

1/4 cup flat-leaf parsley, stemmed and finely chopped (optional)

INSTRUCTIONS:

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
2. Use a small spoon to gently scrape away the gills from each mushroom. You’ll be surprised how much you’ll scrape out of those little mushrooms, and more space equals more filling!
3. Add 1 cup of the walnuts and the garlic to a small food processor and pulse 15 to 20 times, or until very finely chopped or coarsely minced.
4. Heat a large sauté pan over medium-low heat and add the olive oil, walnut mixture, shallots, sage, rosemary, thyme, 1/4 teaspoon of the sea salt, and black pepper, and continue to cook for 5 minutes, or until the shallots soften and the walnuts are lightly toasted, stirring frequently. Remove from the heat and stir in the cranberries and sherry vinegar. Taste and season with more sea salt and black pepper, if desired
5. Prepare the walnut “parmesan” topping (if using). Add the remaining 1/4 cup walnuts and 1/8 teaspoon sea salt to a small food processor along with the nutritional yeast flakes. Process for 20 seconds, or until the mixture resembles finely grated parmesan cheese. Set aside.
6. One at a time, pick up each mushroom and use a small spoon to fill it. Use the back of the spoon to gently compact the mixture into the mushroom cap and transfer it to the lined baking tray. Repeat, stuffing all of the mushrooms. Sprinkle the top of each mushroom with a generous pinch of the walnut “parmesan” (if using). (You’ll have quite a bit of leftover parmesan that you can use to garnish before serving.)
7. Bake for 16 to 20 minutes, or until the mushrooms are tender and the top of the filling is golden brown.
8. If desired, garnish the mushrooms with another pinch of parmesan and sprinkle with the parsley. Serve immediately.

NONTRADITIONAL MAINS

VEGAN BRISKET (from https://www.myjewishlearning.com/)

INGREDIENTS:

1 (28-oz) can crushed tomatoes

1/4 cup brown sugar

2 tbsp honey (can also use maple syrup or agave, if making dish vegan)

1/4 cup apple cider vinegar

1/2 cup water

1/2 cup red wine (can also use grape juice or sweet kosher wine like Manischewitz)

1 chopped onion

3 garlic cloves, minced, grated, or pressed

2 (20-oz) cans (or packets) jackfruit, drained

INSTRUCTIONS:

1. Combine crushed tomatoes, brown sugar, honey, apple cider vinegar, water, wine, onion, and garlic in a large pot over medium-high heat. Bring to a boil then add jackfruit.
2. Reduce heat to low-medium and cover pot.
3. Cook for 30 minutes over low-medium heat.
4. Remove cover and test whether you can break up the jackfruit using the back of a wooden spoon. If the jackfruit isn’t tender enough to pull yet, cook it for another 15-20 minutes, or until tender.
5. Serve warm.
6. Note: This can be prepared 2-3 days ahead of time and heated through when ready to serve.

CHEDDAR-STUFFED SWEET POTATO BBQ TURKEY MEATLOAF (from https://www.ambitiouskitchen.com/)

INGREDIENTS:

1 teaspoon olive oil

1 small sweet potato, shredded (about 3/4 cup shredded sweet potato)

1 pound lean ground turkey (94%)

1 small white onion, finely diced

2 cloves garlic, minced

1 egg, slightly beaten

1/2 cup Italian style panko breadcrumbs (or use gluten-free breadcrumbs)

2 tablespoons low sugar bbq sauce (I like Stubb’s)

1 teaspoon cumin

1/2 teaspoon cayenne pepper (if you like heat)

1/2 teaspoon fresh cracked black pepper

3/4 teaspoon salt

2 oz sliced sharp cheddar cheese (or ½ cup shredded cheddar)

For the topping:

1/3 cup low sugar bbq sauce

Optional: Cilantro, for garnish

INSTRUCTIONS:

1. Preheat oven to 375 degrees F. Line large baking sheet with parchment paper.
2. Place a medium skillet over medium heat. Add in olive oil and sweet potato shreds; sauce for about 5 minutes. Set aside to cool for a few minutes.
3. In a large bowl combine turkey, onion, sweet potato shreds, garlic, egg, breadcrumbs, 2 tablespoons bbq sauce, spices, and salt and pepper. Use your hands or a large spoon to mix until well combined. I find that it’s much easier to combine the ingredients if you use your hands.
4. Place half of the meat mixture on a foil-lined pan and shape into a 10×4 inch rectangle. Top with cheddar evenly, leaving about half an inch of room on the sides. Top with the remaining meat mixture, enclosing the cheese completely and sealing the sides/edges together.
5. Spread half of the bbq sauce on top of the meatloaf, reserve the other half for brushing on when the meatloaf is finished baking.
6. Bake meatloaf for 50 minutes to 1 hour or until the meat thermometer reads 160 F. Top with remaining sauce and allow to cool for 5 minutes before cutting into four slices. Top with cilantro and serve with sweet potato fries or a side salad.

CHRISTMAS TACOS (from https://www.thespruceeats.com/)

INGREDIENTS:

For the Short Ribs:

2 bone-in short ribs (about 2 1/2 pounds)

Kosher salt

2 teaspoons oil

1 cup pomegranate juice

2 ancho chiles (stem and seeds removed)

1 cinnamon stick

1 bay leaf

For the Pomegranate Pico:

1 cup pomegranate seeds

1 jalapeno pepper (small diced)

2 tablespoons shallot (small diced)

1 large lime (juiced)

1/4 cup pepitas (lightly toasted)

For Serving:

12 corn tortillas

Garnish: Fresh cilantro, lime wedges, cotija cheese, or Mexican crema

INSTRUCTIONS:

1. Heat a cast-iron skillet over medium-high heat. Season the short ribs with kosher salt and add them to the pan. Brown for 5 or so minutes per side, undisturbed, to develop a nice crust. Some fat will render from the meat and aid in browning.
2. When the meat is well-browned remove it from the pan and turn off the heat. Deglaze the pan with the pomegranate juice, scraping the bottom of the pan.
3. Place the meat and juice in a slow cooker set to low. Add the ancho chilies, cinnamon stick, and bay leaf. Put the lid on the slow cooker and braise the short ribs for 6-8 hours until the meat is tender and the bones release from the meat.
4. Turn off the heat, remove the bones, bay leaf, and cinnamon, and allow the meat to cool in the braising liquid.
5. Prepare the pomegranate pico. Mix the pomegranate seeds, jalapeño, lime juice, and pepitas in a small mixing bowl.
6. Roughly chop the meat with the ancho chilis, mixing them. Taste and season with salt accordingly. If needed, heat the mixture in the braising juices to serving temperature.
7. Warm your tortillas to make them soft and pliable. Plate the tacos or serve family-style, allowing guests to plate their own.

NONTRADITIONAL DESSERT

VEGAN BLUEBERRY BLINTZES(from https://healthyslowcooking.com/)

INGREDIENTS:

For the filling:

1/2 8-ounce package vegan cream cheese

1/2 16-ounce package extra-firm tofu

1/4 cup powdered sugar

1 teaspoon vanilla extract

Zest of 1 lemon

For the crêpes:

1-1/2 cups white flour

1 tablespoon granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups of soy milk

1/2 cup plus 2 tablespoons vegan margarine plus more for cooking

1/2 teaspoon vanilla extract

2 tablespoons applesauce

For assembly:

Olive oil cooking spray

1/4 cup vegan margarine, melted

1-1/2 to 2 cups fresh blueberries

Powdered sugar for dusting

INSTRUCTIONS:

Making the filling:

1. In a food processor, combine the vegan cream cheese, tofu, powdered sugar, vanilla, and lemon zest and blend until creamy.
2. Refrigerate until ready to use.

Making the crêpes:

1. In a large bowl, combine the flour, granulated sugar, baking powder, salt, and soy milk and beat together with an electric handheld mixer. Once the batter is completely blended, add 2 tablespoons of the vegan margarine, the vanilla, and the applesauce.
2. Blend for 2 to 3 minutes with the bowl tilted so the batter gets light and creamy.
3. Heat your deepest cast-iron skillet over medium heat and lightly coat it with vegan margarine. (You’ll have to coat the skillet between each crêpe, so keep the margarine out.) Once the margarine begins to bubble, you’re ready to make crêpes.
4. Using a ladle, pour 1/3 cup of the crêpe batter into the skillet. Immediately rotate the skillet by rolling your wrist while holding the handle until a thin layer of batter covers the bottom. If your skillet is heavy, use a potholder to hold the other side of the skillet and use both hands to rotate the skillet.
5. Cook until the edges of the crêpe begin to turn light brown. Run a wide spatula along the edge to loosen the crêpe, then flip it and cook the other side until light brown. Transfer the crêpe to a plate, top with a piece of waxed paper, and cover with a clean kitchen towel. Repeat until you have used all the crêpe batter.
6. Assemble the blintzes: Preheat the oven to 400 F. Coat a baking dish with olive oil cooking spray.
7. Place one crêpe on a flat surface and spoon 3 tablespoons of the filling into the center in a straight line. Fold one edge of the crêpe over the filling and gently press it into the filling, then fold the other sides over and tuck them underneath. Place the blintz on a plate with the seam side up. Repeat until you have filled all the crêpes.
8. Brush the same skillet in which you cooked the crêpes with some of the melted vegan margarine and set it over medium heat. Once the skillet is hot, place the blintzes in the skillet, seam-side down, and brush with more melted margarine. You may need to work in batches.
9. Cook the blintzes for about 30 seconds to seal them. Using a spatula, gently roll the blintzes in the skillet and cook them evenly until they are a golden brown and have lightly crispy edges. Try not to brown the blintzes for more than 2 minutes.
10. Transfer the browned blintzes to the prepared baking dish. Bake the blintzes for 10 to 15 minutes. Remove from the oven and let cool in the dish for 5 minutes.
11. Serve warm, topped with some blueberries and a pinch or two of powdered sugar.

CARAMEL APPLE SELF-SAUCING CHRISTMAS PUDDING (from https://www.theenglishkitchen.co/)

INGREDIENTS:

For the cake:

1-1/4 cup self-rising flour (75mg)

1/4 cup soft light brown sugar (50mg)

1/2 cup (scant) melted butter (100mg / 7 TBS)

1 large free-range egg, lightly beaten

1/2 cup milk (120 ml)

1/4 maple syrup (60 ml)

1 granny smith apple, peeled and coarsely chopped

For the Topping:

1 cup maple syrup (240 ml)

1 cup, packed soft light brown sugar (200 g)

1 cup boiling water (240 ml)

1/4 cup butter (60g)

(cinnamon sugar garnish optional)

INSTRUCTIONS:

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a six-cup deep baking dish. Set aside.
2. Whisk together the flour and sugar for the cake part.  Whisk together the melted butter, egg, milk, and maple syrup. Stir the wet mixture into the dry mixture.  Whisk together to combine. Stir in the apple and spread it into the baking dish.
3. Put all of the ingredients for the topping together in a saucepan. Bring just to the boil stirring to melt the sugar.  Pour evenly over top of the batter in the baking dish. Do not stir to mix.  Bake in the preheated oven for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. The liquid mixture will have sunk to the bottom creating a sauce.
4. Dust with cinnamon sugar and serve warm spooned into bowls and topped with whipped cream or ice cream if desired.

ADRLF continues to strongly encourage you, our friends, to be mindful of your surroundings, as well as your personal and communal responsibilities, in these serious covid-times: Mask up, when not eating. Stay distanced, trying to keep 6-feet of distance in mind. Limit gatherings to small goups. Keep sanitizers handy. Embrace this truly challenging era — with a shifted vision and renewed appreciation for life — while protecting your communties and making more special memories!  HOLIDAY LOVE & FELICIDADES from ADRLF!!

If there’s anything that 2020 in ALL its surprising unprecedentedness has taught us, it is that we have to expect the unexpected — and learn to make savory lemonade from its bushels lemons! Given the uncertainties of this unparalleled year, we must keep tapping into our inner strength and Zen to find the silver linings in our new normal — including celebrating this Thanksgiving, while being conscious and mindful of COVID-19’s surging numbers — particularly across this country — and all that can go further off the rails if we throw caution to the wind. From protecting our most vulnerable, to respecting our healthcare workers and the limitations of hospitals, to tapping into possibly life-saving self-care — it’s about shifting our Thanksgiving templates: Limit the number of guests to those that live in your house! Eat in the well-ventilated outdoors, if in groups! Create your own T-Day curbside pick-up offerings for friends & fam’ outside of your pod! Dine together, but virtually, to ensure the safety of your loved ones and yourself! To date, in the U.S., 12.5 million have tested positive for the novel coronavirus, with 258,000 fatalities. Don’t add to these devastating numbers! Instead, add to the outside-of-the-box seasonal fun with new twists, which will provide you with holiday stories for years to come…

And so, what better way to mark this year’s exceptional holiday celebrations than with an unexpected, creative, and utterly deelish feast? ADRLF has rounded up an exciting roster of tasty, nontraditional Thanksgiving selections — such as savory warm salads, meatless mains, and guilt-free mocktails—to liven up your holiday, while keeping it liver-health friendly. These recipes include antioxidants-rich ingredients such as beets and pumpkin that help the liver metabolize and get rid of free radicals, ensuring proper liver function. Check out these T-Day fabulosities!:

NONTRADITIONAL SALADS  

BARLEY AND NUTTY ROAST VEGETABLE SALAD (from myfoodbook.com.au)

INGREDIENTS:

500g butternut pumpkin, cut into 2cm chunks

250g baby beets, trimmed and cut into 2cm chunks

2 medium carrots, halved lengthwise then cut diagonally into long chunks

Ooil spray

1 cup of pearl barley, rinsed

2 medium zucchini, cut into 2cm cubes

1 small (250g) eggplant, cut into 2cm cubes

1/3 cup dukkah for sprinkling

1/3 cup light olive oil

1/4 cup The Good Nut Natural Peanut Butter Smooth

Juice of 1 orange

1 tablespoon honey

1/4 cup parsley leaves

INSTRUCTIONS:

1. Place the pumpkin, beets, and carrots onto a paper-lined tray. Spray well with oil and bake in a moderate oven at 350°F for 20 minutes
2. Add the zucchini and eggplant to the tray then spray all the vegetables again with oil. Sprinkle liberally with dukkah and bake a further 20-30 minutes or until the vegetables are tender
3. Cover the barley with water in a medium saucepan. Bring to the boil then simmer for 40-50 minutes or until the barley is tender, drain well, and keep warm
4. TOSS the vegetables through the barley on a serving platter. Whisk together the oil, peanut butter, juice and honey then drizzle over the salad. Sprinkle over the parsley and serve immediately

WARM KALE SALAD RECIPE WITH HONEY DIJON VINAIGRETTE (from https://www.nospoonnecessary.com/)

INGREDIENTS:

Salad

12 strips bacon – diced (*or ADRLF suggests you can substitute with tempeh bacon, veggie bacon, turkey bacon, etc.)

4 large shallots – peeled, sliced into thin rings, and separated

3 roasted red peppers – medium diced

2 large cloves garlic – minced

12 packed cups kale – washed, dried, stems removed & chopped

1/2 cup walnuts

1/2 cup parmesan cheese – grated

Salt and pepper, to taste

Honey Dijon Vinaigrette

4 tsp dijon mustard

2 1/2 tsp honey

2 tbs white balsamic vinegar (can substitute apple cider vinegar)

1/2 cup extra virgin olive oil

1/4 tsp crushed red pepper flakes

1/2 tsp each: sea salt and cracked black pepper or more to taste

INSTRUCTIONS:

1. Make the salad: Place a large skillet over medium heat and add the bacon. Cook to desired crispiness and transfer to a paper towel-lined plate, reserving 3 tablespoons of the bacon drippings in the pan (depending on the type of bacon you’re using) and discarding the rest.  Set the bacon aside.
2. Turn heat up to medium-high. Add the shallots to the skillet with the bacon drippings (or with clean olive oil). Fry until golden in color, stirring constantly, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate. Season with salt and pepper. Set aside.
3. Reduce heat to medium. Add the kale to the skillet and season with salt and pepper, to taste. Sauté, tossing, until kale is warm and deep green, but not yet wilted, about 2-3 minutes. Add the garlic and roasted red peppers.  Continue to sauté until fragrant, an additional 30 seconds to 1 minute. Taste and adjust for seasoning.
4. Make the vinaigrette: whisk together all ingredients in a small bowl or place them in a container with a tight-fitting lid and shake until well incorporated. Taste and adjust for seasoning.
5. Assemble: Transfer the warm kale salad to serving plates or a salad serving bowl. Top with walnuts, bacon, crispy shallots, and parmesan cheese. Serve with honey-dijon vinaigrette.

NONTRADITIONAL SOUP: TRY IT COLD!

CHILLED PEA CUCUMBER CASHEW SOUP WITH MINT

INGREDIENTS:

1 whole English cucumber

1 tsp mint leaves about 8 – 10 small mint leaves

2 tsp basil leaves about 6 medium-large leaves

1.5 tbsp parsley

1 stalk scallion

1/2 avocado

1/4 cup water filtered

Salt to taste

Optional Toppings/Garnish

1/4 cup plain vegan yogurt I recommend this brand

1/4 cup yellow cherry tomatoes halved

2 tbsp microgreens

1 tsp super seed blend includes chia, hemp, flax, buckwheat, millet

5 sugar snap peas blanched and split lengthwise

INSTRUCTIONS:

1. Add all the ingredients for the soup in a high-speed blender and blend until you get a smooth consistency. Chill in the fridge in an airtight container until you’re ready to serve. Give the soup a good stir before serving and adding your garnish.
2. For optional toppings: Add a dollop of vegan plain yogurt and swirl around with a spoon. Arrange the tomatoes, microgreens, and blanched snap peas. Sprinkle on top the super seed blend for some crunch.

NONTRADITIONAL SIDES & MAIN COURSES

PALEO STUFFING (GLUTEN-FREE, GRAIN-FREE; from https://40aprons.com/)

INGREDIENTS:

2 tablespoons ghee or avocado oil or refined coconut oil

3 cups onion diced

2 cups celery diced

1 cup mushrooms diced

1 cup apple cored and diced

1/4 cup dried cranberries or dates, chopped

1/4 cup flat-leaf parsley chopped

4 teaspoons poultry seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups almond flour

3 eggs whisked

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.
3. Remove from heat. Keep in an oven-proof skillet or transfer to a 9×9-inch baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

SQUASHDUCKEN (THE MAMMOTH STUFFED SQUASH) WITH SAGE-HAZELNUT PESTO (from https://food52.com)

INGREDIENTS:

For the squash

4 to 6 edible squash, ranging in size from very large to very small (the most important thing is that you can nest them snugly inside of one another)

Equipment: a roasting pan large enough to snugly secure the largest squash; very sharp knives for cutting; spoons for carving and scooping; 2 large bowls for all your squash debris; a great attitude!

For the pesto and the assembly

1/2 cup sage, chopped

1/2 cup olive oil, plus for more rubbing

2 cloves garlic, smashed

2/3 cup toasted hazelnuts

3/4 cup crumbled ricotta salata

Salt and pepper, for sprinkling

Fresh breadcrumbs (I like mine to be fairly coarse), for sprinkling

Shredded Parmesan cheese, for sprinkling

Smoked paprika or other spices of your choice, for sprinkling

1 loaf of tender bread like challah or brioche, cubed, optional, and as needed

INSTRUCTIONS:

For the squash

1. Start with your largest squash. Do not peel the skin of this one, as it is the outermost ring of your squashducken and the skin is vital for structural integrity. Instead, use a very sharp knife to remove its hat (as if you were carving a jack-o’-lantern) and then scoop out its insides. As you work, I recommend you separate the inedible versus edible innards of your squash into two separate bowls: You’ll probably be scooping away a lot of edible squash flesh that you can use later for roasting, soup, etc.
2. Once you’ve emptied the insides of the largest squash, you’ll need to see what else needs to be done to get the next largest one to fit inside of it. You might need to slice off more of the squash near its top to make its bowl wider, or you might need to go at the insides with a spoon to scrape away excess flesh.
3. Oil the roasting pan, then set the hollowed, beheaded large squash inside of it.
4. Start on the second-largest squash. Peel it, cut off its head, and scoop out the insides. You might need to whittle away at its flesh—thinning it out from both the inside and the outside will help ensure that it fits into the biggest squash. As you work, continue to judge whether your squash will fit inside its larger counterpart. BUT do be careful pressing it into the larger squash before you are certain—they can get stuck that way (it’s happened to me).
5. Repeat this process with all of the squash, making to periodically gauge whether they are going to fit inside each other.
6. Now you’re ready to par-cook. Put the second biggest squash (remember: the largest squash does not need to be par-cooked) in a microwave-safe dish with a bit of water (1/8 to 1/4 inch is sufficient) on the bottom. Heat in the microwave in 5-minute increments until the squash is pliable; you should be able to wiggle it a little without fear of breaking or tearing. Transfer the squash to a cooling rack while you microwave all of the other squash.

For the pesto and the assembly

1. Make the pesto: In a small pan over very low heat, warm all but 2 tablespoons of the olive oil, the sage, and the garlic just until the oil bubbles.
2. Pour the oil into a small bowl, fishing out the garlic cloves. Place the toasted hazelnuts in a mini food processor along with the garlic cloves and process until a fine crumble. Add to the bowl of the sage and oil, then add the cheese and the remaining 2 tablespoons olive oil and stir to combine. Season to taste. This pesto is more nutty than herby or oily, so do not be alarmed in the mixture is dryer than you’re used to.
3. Preheat the oven to 350°F.
4. Put the largest squash (the uncooked one) in the large, oiled roasting dish if you haven’t already. Prick it all over its insides with a fork, then rub with olive oil. Sprinkle with salt, pepper, and paprika. Coat in a generous amount of the pesto, then sprinkle with breadcrumbs and Parmesan.
5. Rub the outside of the second largest squash with olive oil, then gently snuggle it into the largest squash. Continue with the process until you’ve reached the innermost squash.
6. Smear the rest of the pesto into any crevices, sprinkle with Parmesan, breadcrumbs, salt, pepper, and paprika. If you notice any moats or orifices, you can fill these spaces with cubed bread, which will absorb the delicious squash and pesto juices.
7. Now you’re ready to bake. Cover the roasting dish loosely with aluminum foil, then bake for 1 hour and 30 minutes. It will probably take need 2 hours total before the outer squash ring is cooked (make sure it’s fork-tender and a texture you’ll want to eat!), but I like to keep a close eye on it in the last 30 minutes.
8. In the last 5 or 10 minutes, you can uncover the squash, sprinkle it with Parmesan and breadcrumbs, and get the top nice and toasty, if you’d like.
9. Once the squashducken is finished, take it out of the oven and leave it alone until it’s cool enough to handle. Then, get a friend to assist you! Get out your largest serving platter and position it near the pan. As one of you holds the pan and tilts it towards the platter, the other should assist with transferring the squashducken onto the platter. Let it cool until warm, then slice it into impressive wedges!

BALSAMIC EGGPLANT STEAKS (from https://bitesofwellness.com/)

EGGPLANT

1 large eggplant, sliced into 1-inch rounds

1 tbs. salt

1/4 cup balsamic vinegar

1/4 tsp. salt

Black pepper to taste

SPINACH CASHEW CHEESE

1 cup defrosted spinach – drained of excess moisture

1/3 cup cashew cheese

1/2 tsp. garlic powder

1/4 tsp. salt

Black pepper to taste

TOMATO SALAD

6 Roma tomatoes – chopped

2 garlic clove finely chopped

1/4 red onion – finely chopped

1/4 cup Italian parsley – chopped

1 tbs. sherry or balsamic vinegar

Salt, pinch

Black pepper to taste

INSTRUCTIONS:

1. Slice eggplant into 1-inch round steaks. Liberally cover with salt and allow to sit in strainer, 30 minutes to an hour.
2. Wash salt from off of eggplant.
3. Place the eggplant steaks in a flat container with a lid. Add balsamic vinegar, salt and pepper and shake to cover eggplant steaks. Let sit in marinade 30 minutes.
4. Preheat oven to 400°F.
5. Make cashew cheese from raw cashews that have been soaked for a little over two hours.
6. Press all the extra liquid out of the spinach using a strainer or cheesecloth. Once spinach is dry, add it to the cashew cheese. Add salt, pepper, and garlic powder. Combine thoroughly
7. Place parchment paper on a baking sheet. Lay balsamic eggplant steaks in on the baking sheet.
8. Bake at 400°F for 20 minutes.
9. Take out of oven and carefully cover with spinach mixture. Bake for 10 minutes.
10. While eggplant is baking, make the tomato salad.
11. Chop the tomatoes into small cubes Chop garlic, red onion and parsley. Combine in bowl. Add sherry vinegar, salt and pepper. Taste. Add additional seasonings you like.
12. Let the tomato mixture sit out while eggplant is baking.
13. Remove eggplant from the oven, top with tomato salad and serve.

NONTRADITIONAL DESSERT

SLOW-COOKER KEY LIME FONDUE (from https://www.tasteofhome.com/)

INGREDIENTS:

1 can (14 oz.) sweetened condensed milk

12 ounces white baking chocolate, finely chopped

1/2 cup key lime or regular lime juice

1 tablespoon grated lime zest

Graham crackers, macaroon cookies, fresh strawberries, and sliced ripe bananas

INSTRUCTIONS:

1. In a slow cooker, combine milk, white chocolate, and lime juice.
2. Cook, covered, on low 50-60 minutes or until chocolate is melted. Stir in lime zest. Serve with graham crackers, cookies, and fruit.

INNOVATIVE MOCKTAILS

ELDERBERRY FIZZ (from https://experiencelife.com/)

INGREDIENTS:

1/4 cup elderberry syrup (substitute 100 percent elderberry juice for a less-sweet option)

1/2 lime, cut into 4 slices

8 oz. chilled sparkling water or sparkling fruit juice

INSTRUCTIONS:

1. Pour 2 tablespoons of elderberry syrup or juice into each glass.
2. Squeeze a slice of lime into each, and fill with sparkling water or sparkling fruit juice.
3. Garnish with remaining lime slices.

*Top off with brandy to make a cocktail instead.

COZY TEA TODDY

INGREDIENTS:

8 cups boiling water

8 bags tulsi (holy basil) tea, or 1/3 cup loose dried tulsi

4 thin (about 1/8 in.) slices fresh ginger root

12 cardamom pods

2 cinnamon sticks

3 whole star anise pods

1 lemon, thinly sliced

Honey, to taste

INSTRUCTIONS:

1. Pour boiling water over the tea bags in a slow cooker.
2. Add the ginger, cardamom, cinnamon, star anise, and lemon slices.
3. Allow steeping for at least 30 minutes.
4. Remove the spices with a mesh skimmer or straining ladle and set the cooker on the low or warm setting; ladle into cups for guests; add honey to taste.

* Top off with a splash of whiskey to make a cocktail instead.

As you chase your holiday silver linings this season, the Al D. Rodriguez Liver Foundation strongly encourages you to please be aware of your surroundings, as well as your personal and communal responsibilities, in these daunting COVID-19 times: Mask up, when not eating. Stay distanced, trying to keep 6-feet of distance in mind. Limit gatherings to small goups. Keep sanitizers handy. Embrace these truly different times, while saving lives and making remarkable memories!

Wishing you & yours a HAPPY, HEALTHY, HEARTY, MINDFULLY-SAFE, UNTRADITIONAL Thanksgiving Day Feast from all of us at ADRLF! ENJOY!!

Kidneys infected with hepatitis C can now be safely transplanted to recipients with no hepatitis, a new clinical trial has reported. With the help of direct-acting antiviral therapies, transplanted kidneys that are already compromised with hepatitis C can be treated and fully cured, giving recipients a new lease on life, hepatitis-free.

In a multi-center clinical trial at the Massachusetts General Hospital (MGH), researchers found that each of 30 recipients of hepatitis-infected kidneys could be given antiviral therapy as early as two days after the transplant, and were thereafter cured of hepatitis C with no serious side effects. Called the Multi-Center Study to Transplant Hepatitis-C Infected Kidneys (MYTHIC), the study was conceived and conducted by experts from MGH and the Perelman School of Medicine at the University of Pennsylvania. This is the first investigation to show the feasibility, hepatitis C-wise, of “donor positive” to “donor negative” transplantation.

With about 95,000 people in the U.S. waiting for a kidney transplant, the findings of this study promise to increase the viability of kidneys that are typically rejected for organ donation—including those from donors with hepatitis. Kidney disease causes progressive health deterioration, particularly among people over 60 years old. The disease progression — along with the very limited availably of kidney donors — has led to significant mortality among people with severe kidney disease.

To help address these issues, the U.S. Department of Health and Human Services launched the Advancing American Kidney Health Initiative in 2019 to expand treatment options for people with kidney diseases. Central to this initiative is increasing the number of viable kidneys for transplantation through pathways such as reducing the rejection of potentially viable kidneys — for example, in instances of those from deceased donors with hepatitis C.

In the MYTHIC trial, 30 kidney recipients from seven transplant centers across the country were given an eight-week course of the anti-viral coformulation of glecaprevir and pibrentasvir.

“We successfully treated the hepatitis C virus in kidneys transplanted from HCV-positive donors by using the antiviral agents glecaprevir and pibrentasvir as part of an eight-week course of daily dosing,” said Meghan Sise, MD, who leads the Sise Lab MGH and is a co-first author of the study, in a press release. “These findings could carry a strong message to the many transplant centers that are still wary about or resistant to using kidneys from HCV-infected donors. We’ve shown that these so-called donor positive to recipient negative transplants can be done safely and effectively through early antiviral intervention,” she added.

Of note, one patient died of sepsis complications, though the researchers believe this was unrelated to the treatment provided in the trial.

Many of the patients showed a tiny amount of virus in their blood right after transplant, but that viral load became undetectable or unquantifiable in all recipients of HCV-viremic kidneys, by four weeks [in] of treatment,” noted Raymond Chung, MD, an investigator at MGH’s Liver Center and Gastrointestinal Division and a co-senior author of the study.

These encouraging results increase people’s access to viable organs for critical kidney transplantation.

“By showing that these procedures are effective, we’re hoping that insurance companies will also see the enormous benefit of making transplants with hepatitis-C-infected kidneys uniformly covered and reimbursable,” said Sise. “The ultimate goal of everyone should be to increase the quality and quantity of life for patients waiting for a kidney transplant.”

To learn more about hepatitis, visit our blog.

To learn more about the MYTHIC trial, click here.

As this season’s cool weather ushers in, many of us may find ourselves turning to familiar comfort foods that make for an ideal hearty autumn meal. And what better defines autumn than the colorful crowd-favorite: pumpkin? Other than its distinctive and delicious taste, pumpkin also contains antioxidants and nutrients that are beneficial to liver health.

A type of winter squash of the Cucurbitaceae family, pumpkins are native to North America, but are enjoyed globally. Pumpkins are packed with nutrients; vitamin A and C being on the top of its list. A cup of pumpkin contains a whopping 245% of our reference daily intake — the recommended nutrient amount — of beta-carotene, which is an antioxidant that converts to vitamin A and plays a very important role in our health. And as we’ve discussed in previous blog articles, antioxidants are critical to liver function, as they help the liver to process chemicals, as well as get rid of free radicals and toxins from all that our body intakes, including food, alcohol, and medications. Pumpkin’s high vitamin C content is also essential in boosting the immune system — which is a priority amid the alarming ongoing pandemic and a budding flu season.

So, as we kick off Fall, ADRLF is excited to share these unique, delectable, liver-friendly recipes that highlight both the rich flavor and  terrific versatility of pumpkin — from snacks, to entrees, even to  — surprise! —  cocktails! And in the name of providing the best prossible protections for your liver health, be sure to mask up, keep sanitizing — and safely: Screen. Vaccinate. Don’t Hesitate!

PUMPKIN PIE ENERGY BALLS (from https://www.delish.com/)

INGREDIENTS:

1 cup old-fashioned rolled oats

1/2 cup unsweetened coconut flakes or shavings

1/2 cup unsweetened almond butter, warmed

1/3 cup unsweetened pumpkin puree

1/4 cup golden raisins

2 tablespoons maple syrup

2 tablespoons chia seeds

2 tablespoons pumpkin seeds

1 teaspoon pumpkin pie spice

INSTRUCTIONS:

1. In a large bowl, mix oats, coconut, almond butter, pumpkin puree, raisins, maple syrup, chia seeds, pumpkin seeds, and pumpkin pie spice until combined.
2. Using your hands, form the mixture into 2” balls. Transfer to a plate or small baking sheet.
3. Refrigerate balls until set, 20 to 30 minutes.
4. Store in the fridge in an airtight container until ready to eat.

PUMPKIN PASTA SAUCE (from https://www.wellplated.com/)

INGREDIENTS:

 8 ounces whole wheat fettuccini – or any other long, thin noodle, such as linguine or spaghetti

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 cloves garlic, minced

2 cups nonfat milk

1 cup pumpkin puree, not pumpkin pie filling

3 ounces reduced-fat cream cheese cut into chunks and at room temperature (do not use fat-free)

1 tablespoon chopped fresh sage leaves

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch ground cayenne pepper

1/2 cup grated Parmesan cheese (for serving)

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain the pasta, and set aside.
2. Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium-high, then let cook, stirring constantly, until the sauce bubbles and thickens for about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
3. Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately topped with Parmesan and the remaining sage.

ROASTED PUMPKIN WITH MULLED SORGHUM GLAZE (from https://www.loveandoliveoil.com/)

INGREDIENTS:

1 (5 lbs.) North Georgia Candy pumpkin or any good roasting pumpkin

10 medium pearl onions, peeled

2 tablespoons unsalted butter, melted

salt and white pepper

For the glaze:

1/2 cup sorghum syrup

1/4 cup mulled cider

4 tablespoons cold unsalted butter, cubed

2 tablespoons chopped fresh sage

salt and white pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.

• Remove the seeds and pulp from the pumpkin. Cut the flesh from half of the pumpkin into 1/2-inch cubes; you should have about 2 cups. In a large bowl, toss the pumpkin with the pearl onions, butter, salt, and pepper. Place in a roasting pan and roast in the oven until caramelized and tender yet firm, no more than 25 to 30 minutes. It is important to keep an eye on the pumpkin as it roasts, as it will go from firm to too soft quickly. You want the pumpkin to begin to caramelize but not to overcook.

• To make the sorghum glaze, combine the sorghum syrup and cider in a small saucepan over medium heat and reduce by half. Fold in the butter.

• Toss the pumpkin with half of the sorghum glaze and chopped sage. Return to the oven and reheat. Season with salt and pepper, to taste. Top with additional sorghum glaze as desired.

ONE-POT EGGPLANT, PUMPKIN, AND CHICKPEA CURRY (from http://www.heavenlynnhealthy.com/)

 INGREDIENTS:

1 small hokkaido pumpkin

1 eggplant

2 red bell peppers

3 large handful of fresh spinach

1 can of chickpeas

2 garlic cloves

1 thumb-sized piece of ginger

2 teaspoons of ground ginger

2 teaspoons of ground turmeric

2 teaspoons of cumin seeds or ground cumin

1 small chili

1 tablespoon of homemade or store-bought vegetable stock paste

3 tablespoons of extra-virgin olive oil

2 cans (800g) of diced tomatoes

2 cans (800ml) of coconut milk

2 tablespoons of tamari or soy sauce

brown rice to serve

INSTRUCTIONS:

1. Wash eggplant and red bell peppers and chop them into bite-sized pieces. Cut the pumpkin in half, remove the seeds and cut into bite-sized pieces as well. Wash the chickpeas under running water. Place everything into a dutch oven or large saucepan.
2. Finely chop the garlic, or crush it with a garlic press. Finely chop the ginger. Remove the seeds from the chili (be sure to wear rubber gloves!) and cut it into small pieces.
3. Preheat the oven to 200 °C (390°F),
4. Heat two tablespoons of olive oil in a small frying pan over high heat. Add the garlic, ginger, and chili and sauté it on medium heat for about 2 minutes. Add spices and another tablespoon of olive oil and sauté for another minute. Be sure not to let it burn. Add the diced tomatoes, vegetable stock paste, coconut milk, and tamari, and bring to a boil.
5. Pour the coconut-tomato mix over the vegetables and place the dutch oven into the oven. Cook at 200°C (390°F) for about 30 minutes. If you don’t have a dutch oven, you can place everything into a large saucepan and let the curry simmer at medium heat for about 30 minutes on the stove. The next steps are identical no matter if you are using a dutch oven or saucepan.
6. In the meantime cook the rice according to instructions on the package and wash and dry the spinach.
7. Once the curry is done, place the spinach into the dutch oven or saucepan and stir with a wooden spoon until it is wilted. This should not take more than 3 minutes.
8. Serve the curry with rice and add more spices or vegetable stock paste according to taste.

PUMPKIN HAZELNUT CUSTARD (from https://www.skinnytaste.com/)

INGREDIENTS:

3 large eggs

2 large egg whites

10 tbsp light agave nectar, or sugar

1/2 cup unbleached all-purpose flour, sifted

pinch of salt

1 cup 1% milk

1 tsp vanilla extract

1-inch vanilla bean, split, pulp scraped out

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ginger

2/3 cup pumpkin puree, homemade or canned

baking spray

1/3 cup chopped lightly toasted hazelnuts

INSTRUCTIONS:

1. Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray.
2. Add the hazelnuts to the dish.
3. Place the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger, and salt in a blender (or a food processor). Blend until smooth, about 30 seconds.
4. Add the pumpkin purée and blend it well.
5. Add the flour and pulse until well combined.
6. Pour in the batter into the pie dish.
7. Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set for about 12 minutes.
8. Serve immediately.

PUMPKIN PINEAPPLE AND RUM COCKTAIL (from https://cookieandkate.com/)

INGREDIENTS:

7 ounces (1 scant cup) pineapple juice

3 tablespoons pumpkin purée

1 teaspoon honey or maple syrup (more or less to taste)

1 big lemon, juiced

1/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Pinch of ground ginger

Dash of nutmeg

Dash of allspice or cloves

3 ounces dark rum  (*or, 3 ounces dark rum non-alcolholic substitute, like RONSIN)

INSTRUCTIONS:

1. Pour all ingredients into a blender and blend well.
2. Fill two double old fashioned glasses with ice.
3. Pour the mixture over ice and garnish with a dash of cinnamon.

For more liver-healthy recipes, visit our blog.

To learn more about liver diseases, treatment options, and prevention, click here.

So, you didn’t get to do your wish-list summer travels due to the ongoing pandemic? Well, squeeze in a safe, tasty, liver-healthy, and physically-distanced staycation moment before the summer wraps!

QUICK NOTES ON PHYSICAL DISTANCING

To reduce the spread of COVID-19, physical distancing (also called social distancing) must be practiced along with other daily preventive measures, including wearing masks, avoiding touching your face with unwashed hands, and frequently washing your hands with soap and water for at least 20 seconds.

While the CDC recommends limiting close face-to-face contact with others, they also note that people can enjoy social activities while keeping a safe distance outdoors. According to the CDC, “consider going for a walk, bike ride, or wheelchair roll in your neighborhood, or in another safe location, where you can maintain at least 6 feet of distance” between yourself and others.

With the sunny weather cooling down, and making for an inviting balmy outdoor picnic or hike, we’ve gathered tasty and liver-friendly options—from the main course to dessert—that you can make for an enjoyable and much-needed al fresco dining adventure. These savory recipes are filled with in-season and antioxidant-rich vegetables and fruits that work great in enhancing liver function. Try these recipes, find a relaxing spot with a pleasing view — and report back with your favorites!

SALAMI SANDWICH [VEGAN OR MEAT BASED] WITH CAULIFLOWER RELISH from https://www.realsimple.com/

INGREDIENTS

1 head cauliflower

1/3 cup extra-virgin olive oil

1/2 cup golden raisins

1/4 cup capers, drained and roughly chopped

Kosher salt (pinch)

Black pepper (pinch)

1 teaspoon red or white wine vinegar (optional)

1 teaspoon caraway seeds (optional)

12 slices country-style bread or baguette

6 teaspoons Dijon mustard

3/4 pound salami [plant based or meat based], thinly sliced

DIRECTIONS

1. Pour about 1 inch of water into a large saucepan or pot. Fit a steamer basket in the pan.
2. Cut the cauliflower into quarters. Remove and discard the core. Place the cauliflower in the steamer, cover, and place over medium-high heat. Steam until almost but not quite tender, 10 to 12 minutes. Remove from heat and cool.
3. Chop the cauliflower into half-inch chunks; transfer to a large bowl. Add the oil, raisins, capers, 1 teaspoon salt, 1/4 teaspoon pepper, and (if desired) vinegar and caraway seeds. Let stand for 5 minutes.
4. Place the bread slices on a clean work surface. Spread half the slices with the mustard; top with the salami and cauliflower relish. Top the sandwich with the remaining bread.

WATERMELON, TOMATO, AND FETA SALAD from https://www.countryliving.com/

INGREDIENTS

1 baby watermelon (about 3 lbs.)

1/2 cup fresh mint

1/4 cup red onion, thinly sliced

12 oz cherry or grape tomatoes, halved

2 tbsp olive oil

2 tbsp fresh lime juice

1 tsp pure honey

Kosher salt (pinch)

Black pepper (pinch)

Crumbled feta

DIRECTIONS

1. Remove the rind from watermelon and cut the flesh into 1 1/2-inch-thick triangles; arrange on a platter.
2. Top with fresh mint, red onion, cherry, or grape tomatoes.
3. Combine olive oil, fresh lime juice, pure honey, kosher salt, and black pepper in a bowl.
4. Spoon over watermelon; top with crumbled feta.

RASPBERRY CRUMB BARS from https://www.cookingclassy.com/

INGREDIENTS

1 cup all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

1 cup rolled oats (old fashioned)

1/2 cup packed light-brown sugar

1/2 cup unsalted butter, softened

3/4 cup (naturally sweetened) raspberry jam, seedless if preferred

DIRECTIONS

1. Preheat oven to 350 degrees F. Line an 8×8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
2. In a large mixing bowl, whisk together flour, baking soda, and salt. Stir in oats and brown sugar, and use clean (or gloved) fingertips as needed to break up brown sugar clumps.
3. Add butter, and using fingertips, work the butter into mixture until evenly moistened.
4. Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer.
5. Spread raspberry jam into an even layer over the oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer.
6. Bake in the preheated oven until golden brown, about 34 – 38 minutes.
7. Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.

PICKLED GINGERY PLUMS from https://www.countryliving.com/

INGREDIENTS

1/2 c. unseasoned rice vinegar

1/2 c. pure honey

1/2 c. sugar

4 plums, cut into 6 wedges each

1/2 orange, cut into 6 wedges, then each wedge halved

1 2-inch piece fresh ginger, thinly sliced

8 sprigs thyme

1 vanilla bean, split

Vanilla ice cream scoop, for serving

DIRECTIONS:

1. Bring vinegar, honey, sugar, and 3/4 cup water to a boil in a small saucepan. Reduce heat and simmer until honey and sugar are dissolved.
2. Place plums, orange, ginger, thyme, and vanilla bean in a bowl or jar. Cover with brine; cool to room temperature. Chill for one to three days.
3. Serve plums over vanilla ice cream (that’s been kept in a picnic cooler bag!).

To learn more about the CDC’s physical distancing guidelines, click here.

For guidelines on hosting or attending gatherings and cook-outs during the pandemic, click here.

For more liver-friendly recipes, visit our blog.

If you’ve been feeling stressed and anxious over the past few months—whether because of health concerns amid a global pandemic, unemployment, social isolation, or loneliness—don’t worry: You’re not alone. COVID-19 has brought on unprecedented health and financial concerns that may take a significant toll on our mental health—and liver health.

If you’re among the lucky ones who can work from home, you may also be struggling with prolonged sitting, which, as we discussed in a previous blog post, Love your Liver? Get up and move!, may lead to nonalcoholic fatty liver disease (NAFLD), one of the most common liver diseases that typically affects people with sedentary practices, including sitting for extended periods, even just for professional reasons.

To prevent NAFLD, it is important to reduce sitting time through physical activities like yoga—which features poses that are beneficial to your liver. Yoga is also known to have positive mental health benefits, including practice modulation of stress responses, which in turn helps in reducing the heart rate, lowering blood pressure, and easing respiration.

Yoga (or asana in Sanskrit) is a great way to stay physically active even on tedious workdays. Many physicians recommend yoga as an exercise to help improve general health and wellbeing. Certain yoga poses can stimulate the liver to function properly, helping other organs to work as well.  It’s also a relaxing way to stretch strained muscles and relieve stress after hours of sitting and typing on your desk. Yoga poses are easy to learn, simple to perform, and can be done at your own pace and comfort zone. By practicing yoga while staying safely at home, you’re getting ‘two for the price of one’ by nurturing your mental health and keeping your body moving—which is vital for your liver and general wellbeing.

Here are some great liver-friendly yoga poses that you can try:

Yoga Skull Breathing Exercise (Kapalbhati Pranayama):Breathing exercises are great in stimulating the liver. When done correctly, this yoga pose will help remove toxins, calm the mind, and keep depression away.

Seated Half-Spinal Twist (Ardha Matsyendrasana):This pose targets abdominal problems such as indigestion, constipation, or urinary tract disorders. It helps relieve pain by pressing your abdomen where your largest organ, the liver, is located.  The spinal twist stretches the muscles on your back and hip, giving you a soothing relief from stiffness.

Bow Pose (Dhanurasana):  This pose also targets the abdominal area, which consequently stimulates the liver as well as other nearby organs such as the pancreas and small and large intestines. Since it is a bow exercise, your back also gets the benefit of a total workout. Back muscles are stretched and strengthened to allow flexibility and improve good posture.

Boat pose: Lie down on your back and lift your upper body and lower body by balancing on your sitting bones. According to the statistics of the research company https://www.laserforeyes.com/buy-klonopin-online/, such reversible conditions as dysarthria and ataxia can be caused by the long-term or high-dose treatment with Klonopin. These side effects are relatively frequent. However, they can disappear gradually during the course of treatment (or when the patient reduces the dose). They can be partially prevented by slowly increasing the dose at the beginning of treatment. Headache and generalized seizure have been observed very rarely. Your eyes should be focusing on your toes and knees and back should be straight. Your arms should be parallel to the ground pointing forward. The abdominal muscles should be tight and breath should be normal.

Remember to consult your physician before beginning any exercise program. And to ensure a healthy liver, ADRLF reminds you to: Screen, Vaccinate, Educate, Don’t Hesitate!

For pre-yoga stretching, check out these warm-up exercises

For more liver-friendly moves, practice these yoga poses

For exercises you can do at work, try these office yoga moves