18. Hydration Nation

From a bus adventure to a fatty liver.

I was walking while the bus was moving (in my defense the driver never said sit down lol) and I got jostled to one side pretty good, and that led to my ribs hurting like a B!

It was a weekend, luckily I had an insider connection and got some massage support.

After a few trips to the Physical Therapist and Chiropractor all 4 of my ribs are feeling better.

“The Chiropractor said your liver and gallbladder feel congested”

At one of the chiropractor appointments Dr Rekow said “your gallbladder is a little congested” Huh, that’s news to me. I ask Why? He explains the function of the gallbladder and liver a little, he asks what I eat and recommends cleaning up the fats from my diet and incorporating lemon water.

The Livers primary function is to act like your caring, overbearing, love you so hard, Mother or Grandmother or whoever that person is that is always saying, “drink some water” “are you seriously going to put that chem lip gloss on your face”???

The Liver works tirelessly to protect the heart and brain at ALL COST!!

It takes in toxins and stores them away deep in its funky liver compartments. Cleaning the blood so its safe for the heart and the brain. Storing vitamins and minerals. Performing electrical and chemical functions to convert what you put into your mouth into useable nutrients for the entire body.

Eventually, Mamma Liver freaks out and causes SYMPTOMS:

brain fog, high cholesterol, aches and pains, all kinds of seemingly random symptoms can appear from CHRONIC DEHYDRATION and DIRTY BLOOD

At the ROOT of it all is DIRTY BLOOD

I challenge you to

DRINK SOME WATER PEOPLE

Take that small step and start incorporating more water in your day. If you want to get crazy, squeeze some lemon in there and detox while you hydrate.

This recipe incorporates the idea of no fat and sugar together.

When fat and sugar enter the blood together, they cause a traffic jam. The fat clogs up the road leaving the sugar like hey, move your A! I have places to go people to see. The liver wants to use the sugar to do good things but it has a duty to protect the heart and brain at all cost. It decides to work on breaking down and storing the fat instead. Over time the body and blood become dehydrated and stagnant, never receiving the proper sugar or glucose it needs to heal and detoxify.

By taking small steps to reduce the fat in our blood we can get vital nutrients to the liver.

Roasted Veggie Pasta

Makes 2 to 4 servings

This colorful pasta dish is loaded with tender roasted vegetables and tossed together in a light tomato

sauce that leaves everything moist and flavorful. It's a great dish to serve when gathered around the

table with friends and family, even those who may not eat the same way. If you're serving others, feel

free to add a small dash of olive oil to their individual dishes just prior to serving, and they'll never miss a thing!

3 cups cherry or grape tomatoes

1 cup sliced red onion

1 cup diced zucchini

1 cup diced carrot

1 cup diced asparagus

10 garlic cloves, skin on

2 teaspoon lemon juice

4 teaspoon sea salt

4 teaspoon red pepper flakes (optional)

12 ounces gluten-free pasta (see Tips)

4 cups arugula (optional)

Additional sea salt, dulse, and/ or black pepper to taste

Preheat the oven to 400°F.

Spread out the tomatoes, red onion, zucchini, carrot, asparagus, and garlic on two baking trays lined with parchment paper

and roast the vegetables for 15 to 20 minutes until tender. Peel all the roasted garlic cloves (being careful not to burn

your fingers) and place 4 of them in the blender along with 1 cup of the roasted tomatoes, the lemon juice, sea salt, and

the optional red pepper flakes. Blend the ingredients until a light, smooth tomato sauce forms.

Prepare 12 ounces of gluten-free pasta according to the directions on the packaging. Drain the pasta and transfer to

a mixing bowl.

Toss the pasta in the tomato sauce. There should be just enough sauce to lightly coat the noodles. Add the remaining

roasted tomatoes, red onion, zucchini, asparagus, and garlic cloves. Toss gently to combine.

Serve the pasta over a bed of arugula if desired, and add an

extra sprinkle of sea salt, dulse, and/or black pepper to taste.

TIPS

Look for a gluten-free pasta made from rice, quinoa, beans, or lentils. Try to avoid the varieties that contain corn.

*Recipe credited to Medical Medium Liver Rescue