the herb that loves your liver

Oh no, you might say: not cilantro!

Yes. Cilantro.

When springtime arrives, I like to spotlight the herb that’s prone to digestible dispute.

People either love it or hate it.

It’s met with either adoration or repulsion.

Which camp are you in when it comes to cilantro?

Personally, I don’t remember eating the fresh herb until my young adult years. As a cilantro lover, that’s an atrocity!

I love the crisp texture, the hint of lemon. I enjoy cilantro in salsa, curry, spring rolls, and as a base for pesto. Lately I’ve been using it to make a garlicky chimichurri (recipe below). Yum!

And don’t forget fish tacos! Cilantro makes a fish taco.

But my favorite place for cilantro is my morning green smoothie.

Before you scrunch up your nose, consider that the beauty of cilantro lies not only in its refreshing flavor (for those of us in the love category), but also in it’s powerful health benefits. Among them are its abilities to help remove heavy metals from the body.

You can explore a lot of ways to love cilantro during Rejuvenate: A TrulyFood Spring Cleanse which begins on Monday—juices, smoothies, salads and more! (And rest assured if cilantro doesn’t make your heart sing, you can always sub in other herbs like parsley or basil and enjoy the recipes all the same.)

Cilantro has been considered the “poor man’s chelation treatment”. And chelation—the removal of heavy metals from the bloodstream—is what we all need right now, as we transition into spring and begin to support the body’s most powerful pathways of detoxification.

Note: I like to do “chelation” the natural way, capturing the body’s innate energies and abilities to detoxify and using foods to support the process.

The liver is your almighty organ of detox.

It’s working overtime to help you sort the pure from the impure.

Yet the liver is one of your body’s major multi-taskers. Just like you, trying to keep pace with modern-day living, your liver is charged with doing the same—all of what it’s meant to do and then some!

Let’s take a peek at the daily grind for your liver…

  • it produces and secretes bile to aid in the digestion of fats
  • it manages your carbohydrate metabolism, converting excess glucose for storage and later use, and secreting it as needed
  • it’s involved in hormonal regulation, breaking down and discarding excess circulating hormones
  • it filters the blood, scanning for toxins, destroying and disposing of them

And this’s why I’m so keen to cleanse my liver like we’ll be doing during Rejuvenate: A TrulyFood Spring Cleanse (Hey, did I mention there’s an Early Bird Discount that ends tonight?)

It’s like sending one of my most dynamic organs to a spa, to kick-back, take a break and get some tender loving care.

Luckily it’s liver cleansing time.

It’s time to welcome the deep detox that the season calls for with Rejuvenate.

It’s time to give your liver a little loving!

But first, try some cilantro.

You’ve gotta love an herb that supports your liver function.

Andrea Nakayama



P.S. Ready, Set, Rejuvenate. My signature Spring Cleanse begins next Monday and there’s an Early Bird Discount that ends TONIGHT.

I’ll be releasing the protocol and recipe packet tomorrow so you’ll have plenty of time to get prepped. Click here to learn more and register.

Cilantro Chimichurri

Chimichurri is traditionally made cilantro chimichurri | Replenish PDXwith parsley but try replacing all (or some) of the parsley with cilantro for a liver loving twist.

This sauce is often used on grilled fish and meat but it’s also divine on roasted veggies, on zoodles or kelp noodles, as a spread in your wraps, or as a tapenade.

This super simple sauce is a delicious ‘dollop of yum’ as Rebecca Katz (author of The Cancer-Fighting Kitchen) likes to say.


  • 2 cups cilantro, chopped
  • 1/4 cup fresh lime or lemon juice
  • 1/2 cup olive oil
  • 3 cloves garlic, chopped
  • 1/2 fresh jalapeño, seeded, chopped
  • 2 tspn ground cumin
  • 2 tspn ground coriander
  • 1/2 tspn sea salt or to taste

Add garlic, jalapeño, and cilantro to the food processor. Pulse. Add lemon or lime juice, olive oil, cumin, coriander, and salt. Pulse until well combined but slightly chunky. Makes about 1 1/2 cups of yum!

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Your comments and feedback are always welcome. Is there an ingredient you'd like to learn more about? Is there a nutrition class you always wish existed? Let me know!