The liver cleansing diet is great for lunch and dinner but breakfast can be a bit limiting especially during the middle 4 weeks where egg yolks are not allowed. Eggs are a breakfast staple in our western diet so how do we increase the variety in breakfast choices without them?
Baked beans are also a common breakfast choice, but the canned varieties contain sugar and additives. There are many recipes for baked beans on the internet however most of them seem to include unnecessary ingredients that are not ideal for this diet, such as sugar, molasses, ham and even more bizarre things like liquid smoke. How do we make baked beans completely liver friendly?
The recipe below is great for this diet but also anyone who wants to eat chemical-free food. Dried white beans are available everywhere, and organic beans are always better. Soak the beans overnight in a bowl of water so that they are quicker to cook which also saves on gas and electricity. Canned beans can be used if necessary but really the idea is to avoid canned foods because of the additives. Note that dried beans will swell to double the volume after soaking, so to replace 250g of dried beans you need to use 500g of canned beans.
Don’t worry about ratios of ingredients, you can add as many tomatoes to the beans as you like, and can always keep adding more if necessary. As a guide though you might begin with 250g dried beans and 800g tomatoes (fresh is better but 2 tins will do).
When I’m not dieting I like to include some feta cheese, but soy cheese works well while liver cleansing. Yogurt is also a great addition.
Baked Beans with Feta and Herbs
250g dried haricots blancs or other white bean
800g ripe tomatoes, or 2 cans whole tomatoes
1 large onion
1 tblspn olive oil
250g feta or soy cheese (or yogurt)
Sea salt and ground pepper
Fresh parsley and chives
Chili is optional
Cook soaked beans in some water or stock until tender (around 30 min). Finely chop the onion and sauté in the olive oil until soft and transparent. Drain liquid from the beans and add the cooked onion. Chop the tomatoes and add to the drained beans. Add seasoning and chili if using. Cook for a further 10 minutes on low heat. Turn off the heat and add the feta or soy cheese, stir through. Finish by adding the chopped herbs. Serve alone or on toast. Spread isn’t required if dieting.
Nb This recipe can be made in bulk and frozen.