Meal with a Message - Food to Support the Liver
22nd November 2011 The Inn at Kippen
The evening started with a demonstration of juicing. I produced a carrot, apple, fennel and beetroot juice for the 12 assembled guests, and then after tasting the juice they took their seats.
I continued the evening with a brief introduction as to why the meal had been focussed around liver support, how the liver works and why it is so important to support it so that it can function optimally. There was also some information about the juice and the starter, explaining why these foods had been selected and which nutrients were being supplied, relating this back to the liver function.
The juice contains many potent antioxidants including betacarotene, vitamin C, betacyanin and coumarins all of which help to mop up free radicals and other intermediary products produced by the liver.
The starter was a chicken
terrine with savoy cabbage, leeks and tarragon served with a piccalilli and oat
cakes. Chicken is a good low fat
source of protein, and the cruciferous vegetables served with it (cabbage,
cauliflower, kohlrabi) have liver supporting and anti cancer properties. The other vegetables contain further useful
elements such as sulphur, a range of B vitamins and further antioxidants, all
of which are essential for a healthy liver function.
The main course was a Thai broth with salmon and rice noodles. Again salmon is a good source of protein, with the added benefit of being a good source of omega 3 oils, which are anti inflammatory and essential to health generally. The broth was hot and tangy with chilli, lemon grass, coriander and ginger. Mussels added a source of zinc and the brown rice noodles added B vitamins and slow releasing carbohydrate to the meal. Extra antioxidants, vitamins and fibre were added with red peppers, pak choi and fennel.
Dessert was a poached
pear with chocolate and coconut sauce.
It was so yummy, I forgot to take a photo before I started eating!
The pear was poached in a light syrup with orange, cloves and cinnamon, which is known to help balance blood sugar levels. A stuffing of nuts and dried fruit with spices added a little protein to the dish and gave it an exotic spicy flavour. The chocolate and coconut sauce was full of antioxidants and good fats which the body can burn as fuel.
The meal was finished off with a selection of Pukka teas, tailored to the evening, either cleanse, detox or three ginger.
All the food served was wheat and dairy free. Organic wine was served with the meal, in order to reduce toxic load on the liver!
The evening was light hearted and relaxed, with opportunity to ask questions and discuss the food served, and food in general.
I thoroughly enjoyed the evening, good company and fantastic food, supplied by John and Laurie from the Inn at Kippen. A big thank you to the Chefs and staff at the Inn and especially to those of you who attended, I hope you enjoyed the evening too, but please send me your feed back so that I can improve for next time.
I hope to do some further events in a similar mode, perhaps a weight management one for the New Year? Let me know what you think.