I have personally done this recipe 3 times, and am on my 4th now. I have purchased a bag of the prepared herbs. But next time, being a Do-It-Yourselfer, I will be following this recipe below, as outlined in “Dr. Clark’s Healthy Recipes” Hulda Regehr Clark, Ph.D., N.D. Copyright 2010 New Century Press, LLC. I will probably be sourcing the herbs at San Francisco Herb & Natural Food Co. at www.herbspicetea.com.
This is easy to prepare, and if you add a little apple or cranberry juice it tastes really good.
These liver herbs are not the same as the Liver Cleanse – which helps to remove gallstones. Rather, these are herbs which traditionally have been used to help the liver function better. I have only used these herbs as a cleanse, not for long periods of time. Please consult your herbalist for more information on these herbs and how they can be used to support your own health.
Mix all the herbs.
Add 1/2 cup) herbs to 2 quarts (8 cups) water, and bring to a boil.
Turn off the heat and cover. Let it stand for 6 hours.
Strain, and add sweetener like honey or agave syrup if desired.
Dr. Clark suggests adding coconut cream to taste extra good!!
Drink up to 3 cups per day, or as directed by a health professional.
Freeze leftover herbs, and use one more time.
Liver Support herbs are for adults only, 16 years and over.
6 parts Tanner’s Oak Bark, Quercus alba (white oak bark)
3 parts Gravel root, Eupatorium purpureum (queen of the meadow)
3 parts Jacob’s staff, Verbascum thapsus, (mullein herb)
2 parts Licorice root, Glycyrrhiza glabra
2 parts Wild Yam Root, Dioscorea villosa
2 parts Milk Thistle herb, Silybum Marianum
3 parts Walnut Bark, Juglans nigra (Black Walnut bark)
3 parts Marshmallow Root, Althea officinalis (white mallow)
1 part Lobelia plant, Lobelia inflata (bladder pod)
1 part Skullcap, Scutellaria lateriflora (helmet flower)
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For the Hulda Clark Liver Cleanse Recipe – click here