Recipe – Restorative Life

Simple Summer Mocktails

Enjoy the summer picnics and barbecues without the sugar and the hangovers by making simple mocktails.

Be aware that many mocktail recipes are vaguely “better for you” than the real thing when they are filled with all kinds of sugars and syrups.

Simple and fresh is best. All you really need is herbs, light fruits, herbal and black teas, and some sparkling water. There are plenty of opportunities to get creative and try something new. And an added bonus – the whole family can enjoy them!

EASY MOCKTAILS IDEAS –

Lime Spritz – Add the fresh juice of 1/2-1 lime to a glass, then fill with sparkling water. (Ice is optional). Enjoy. I used to make this for the family with taco night for a refreshing treat. May be used with lemon also, which will be much tangier!
Iced Tea – Swap out your cuppa for an iced version this summer. This is a real chance to get creative and try some of your favorite teas iced. There are some great fruity teas out there with peach, apple, berries, and more. One of my favorites in summer is iced hibiscus tea – which has the bonus of stress reduction with its anti-cortisol properties. And of course don’t forget the green tea which is very popular in Japan.
Infused Water – Infused water is great, especially in summer, because it prevents bloating, which is the opposite of alcoholic drinks. Simply add a few slices of fruit or vegetable and sprigs of herbs and you will have a nice infusion in as little as a couple of hours. Some of my favorites are:
- Lemon and rosemary
- Basil and black peppercorns (This one is especially good to curb cravings.)
- Cucumber and mint
- Strawberry and basil
- Blackberry and ginger
- Blueberry and orange
- Watermelon (or other melon) and mint
Mojito Mocktail – many drinks can be made simple into mocktails by eliminating the alcohol and this one is a perfect example. Add the lime and mint to a highball glass and muddle. Add ice and sparkling water. Similar to a lime spritz with the added element of mint!
Blended fruit – Throw your favorite summer fruits in the blender with a splash of juice and some ice end enjoy the refreshing flavors.

“Good for you” Pancakes

Are you getting excited about Pancake Day? I didn’t even grow up with Pancake Tuesday, but my husband did and we carried on the tradition with out kids. I especially appreciate it because it’s something to look forward to in February, and we could all use that.

Not everyone needs gluten-free and dairy-free meals, but if you are dealing with inflammation, it’s a good idea to eliminate things in your diet that are known to be inflammatory like sugar, gluten, grains, processed foods, and dairy.

As with most recipes that eliminate grains, it takes trying out a few versions to figure what works best for you in your kitchen.

This version tastes like regular crêpes (or pancakes) with ordinary flour. The first time I made them no one even noticed they were gluten and grain-free.

You can choose make them dairy-free with coconut milk, or opt for regular milk, depending on how you and your family tolerates dairy. Have fun with the fillings. We usually make a nice spread with tomatoes, mushrooms, spinach, nitrate-free ham, and cheese and everyone can make their own to their preferences. Be sure to make enough for dessert and fill them with fruit, honey, nuts, and chocolate too!

Gluten-Free Crêpes (Pancakes) Recipe
(Double or triple the recipe as needed. This is the basic recipe and the yield will depend on the size of the pan you are using.)
2 T. coconut flour
2 T. tapioca flour
1/4 t. sea salt
3/4 c. full fat coconut milk OR regular full-fat milk
4 eggs
butter, coconut oil or ghee for preparing

Directions:
1. Sift all the dry ingredients into a bowl to combine.
2. Mix eggs and milk until they are combined.
3. Whisk the wet ingredients into the dry ingredients until well blended and smooth.
4. Melt fat into pre-heated pan and ladle the batter into the pan and tilt the pan around until the surface is covered.
5. Cook for 1-3 min and then flip. When you notice the edges started to be cooked you’ll know it’s about ready to flip.
6. When it’s finished, place it on a place.
7. Continue to make the crêpes until you have used all the batter.
8. Make with favorite fillings and enjoy.

***I like to make these ahead of time when possible. I have a couple of skillets on the stove to warm them up with the fillings. ***

How did it go? I love to see photos of your creations!

Elevate your Plate with Fresh Herbs

Fresh herbs are the simplest way to enhance any dish in look, flavor, and nutrition and impress your friends too. For as little as a few cents, you can sprinkle some fresh herbal goodness on just about anything. Some dishes like salsa or tabbouleh have herbs as a main ingredient. Fresh herbs are the best:

The plate looks more appetizing – All our senses come into play when we eat and when we think something looks good, it’s more likely to taste good too! Chefs know this and garnish any dish with something as small as a single leaf.
The taste bursts with freshness – Garnishes are often listed as optional in many recipes. Whenever possible, don’t skip these important ingredients. Adding fresh herbs to soups, salads, appetizers, main dishes, and even desserts elevates the flavor complexity and freshness. Experiment with the herbs you like best and how they mix together.
They add to the enticing aroma that kicks off the digestion process – Imagine an Italian Ragu without the oregano, salsa without the cilantro, or a borscht without the dill? Aromatic compounds in the herbs also support emotional wellness in a variety of ways.
Fresh herbs are packed with nutrition – This is almost something we sense at a cellular level. Fresh herbs are more than decoration and flavor, they are nutritionally dense as well. The intense flavors come from important plant compounds that provide nourishment and medicinal properties too.

See the list below for nutritional highlights of common herbs and add some to your next shop:

Basil is packed with vitamins C and K, zinc, calcium, magnesium, and potassium. Benefits of eating fresh basil include antioxidant and anti-inflammatory properties alongside the beneficial vitamins and nutrients. In addition, basil essential oil can be used topically to heal minor skin afflictions. Basil is most commonly used in Italian and Thai dishes.
Cilantro (fresh coriander) also contains high amounts of vitamins A, C, and K and helps with lowering blood sugar, is antimicrobial, and has been shown to provide protection from foodborne illness. Essential ingredient in Mexican and Indian dishes.
Dill is full of calcium and vitamin A. It is often used in Russian, Scandinavian, German, and Mediterranean cuisines. Vitamin A is good for immunity and vision. Calcium is essential for healthy bones.
Marjoram supports hormonal health and anxiety relief. It contains folate, vitamins A and K, and is high in magnesium and potassium. Potassium is an electrolyte which hydrates and balances the body. Marjoram goes very well with egg, cheese, or tomato dishes and can be sprinkled on soups and salads.
Mint supports digestion and has antibacterial properties. Mint is often used in mediterranean salads and lamb dishes. You can also make a fresh mint tea or add to fruity desserts.
Oregano has antioxidants, fiber, vitamin K, manganese, iron, vitamin E, tryptophan, calcium and has antibacterial properties. Used in a variety of dishes, it is also found in medicinal herbal tea blends.
Parsley contains plenty of vitamins A, C, and K. It also has a good amount of folate, an important vitamin for heart health. Vitamins A and C provide antioxidant properties while vitamin K supports bone health. Parsley can be sprinkled on pretty much anything, especially egg and poultry dishes. It contains some of the highest nutrition density of common herbs.
Rosemary is high in manganese which provides anti-inflammatory benefits and supports metabolism amongst others. The aroma is also known to support memory. Rosemary works well with root vegetables and roasted meat dishes. A simple tea may provide headache relief and boost memory. Ancient scholars are said to have studied with a stem of rosemary tucked behind the ear.
Sage contains vitamins A, C and K like most other fresh herbs. It is also high in antioxidants, has antimicrobial effects, and supports hormone balance.
Tarragon has manganese, iron, and potassium. It can help to regulate insulin sensitivity. It also has vitamin B6 and folate. It is most often used in fish and poultry dishes.
Thyme contains vitamins C and A, copper, fiber, iron, and manganese. Fresh thyme can be used in cooking meat, poultry, and white fish, and works wonders in a soup or stew.

New Moon Bath Recipe

The new moon is time of renewal. With the dark moon, the landscape is un-illuminated creating a blank canvas for the coming two weeks. You can still celebrate a new moon bath with this recipe that I discovered many years ago and still use it each month.

This New Moon Bath enhances the release of that which no longer serves you and prepares you to be filled with new blessings to come:

Fill the bathtub with very warm water.
Add 1-2 cups of Epsom salts
Add 5 drops each of the following essential oils: Lavender, Clary Sage, Lemongrass, and Grapefruit
While soaking, close your eyes and imagine the salts and the oils supporting the release of toxins, clearing the debris and restoring your energy.
Take several deep breaths with complete exhalations.
Soak 20-30 minutes
Once you have finished your bath, pat yourself dry instead of rubbing with the towel so that some of the salt and oils remain. Then, take a few minutes to write in a journal and set an intention for what you want to create and invite into your life the next two weeks. ***Don’t skip this step, having cleared your energy, you want to be sure that it is being filled up with the energy that you want in your life.***
Can’t do a bath on the exact date? No problem, you can still get all the benefits of the new moon energy up to two days before or two days after the new moon each month.
Don’t have a bathtub? Add a few drops of essential oil to a hot shower, take several deep breaths inhaling the aromas and making complete exhalations to support the release.
Smile and give gratitude for taking the time for self-care and for the feeling of renewal.

Recipe: Mexican Pico de Gallo Salsa

In honor of 5 de mayo (5th of May), it only makes sense to celebrate Mexican salsa. In California, we take it for granted that we can pick up fresh salsa at the supermarket or taquería whenever we want. It’s a different story in the UK and it didn’t take more than a hot second to realize that my best bet in London is to make it myself. In just under 3 years, it’s become second nature and even the kids make their own – because it’s just better when it’s fresh.

Mexican Pico de Gallo Salsa

Ingredients:

3-4 tomatoes, diced small
1 jalapeño pepper, seeds removed and diced (include some seeds for spicier version.)
1 small red onion or 1/2 medium to large red onion, diced
1 large bunch of cilantro (fresh coriander), coarsely chopped
juice of approx. 1/2 lime, to taste
salt and pepper to taste
1 clove garlic, finely chopped (optional)
1/2-1 avocado, diced

Directions:

Mix all ingredients together in a bowl. Adjust seasoning to taste. Serve with chips & salsa, tacos, burritos, nachos, eggs, and any other dishes you wish.

Recipe: Asparagus Omelette with shallots & goat cheese

One thing that I noticed in the spring of my first full year living in the UK was that restaurants have special menus featuring asparagus. I love that! By the end of the long dark winter, we are ready for something new and colorful. These items like asparagus with availability for such a short season remind us to be present and local with our weekly menus and food choices.

It’s so easy to get into a rut and accustomed to eating the same thing morning, noon, and night, year around. While it may simplify things to a degree, unfortunately, it doesn’t usually work for optimal health because we are wired to be in connection and interaction with our physical environment. Those of us who have a family heritage from a different location than where we currently live may have some sensitivities to local food in the short term. The longer you live in a place, the more likely you are to adapt to the local regional and seasonal dishes throughout the year.

In Northern Europe and much of North America, we’ve been eating hearty stews and heavier meats to stay warm through the winter and now it’s time to lighten things up as we cycle through the first harvest of spring through to autumn. Read more about the best of Spring in New Season, New Menu.

Enjoy asparagus for these few short week!

Recipe: Asparagus, shallot, and goat cheese omelette

Ingredients (serves 1):

3-5 asparagus spears
1 shallot, minced
2 eggs
1-2 oz goat cheese
butter or olive oil for cooking
salt and pepper to taste
sliced avocado (optional)
Prosciutto or smoked salmon (optional)

Directions:

Prepare asparagus. Either blanch in well salted boiling water or grill after tossing in olive oil, salt, & pepper. Set aside.
Heat small to medium skillet.
Add 1/2-1 T. olive oil, then minced shallots. Sprinkle with salt.
Sauté and stir approx. 5 minutes until shallot is softens. Cook longer if you desire a sweeter, more caramelized shallots.
Once cooked, put shallots aside in a bowl.
Whisk eggs with salt and pepper in a bowl.
Heat pan to medium (safe dishes by using the same one you used for the shallot) and melt butter or drizzle olive oil to hot pan.
Add eggs mixture to hot oiled pan. Reduce heat slightly.
Once the egg mixture is cooked on the bottom and started to cook up around the sides, use a spatula to flip it.
Add the asparagus, shallots, and goat cheese (and optionally prosciutto, smoked salmon, or avocado) to one half.
Fold the other half over the added ingredients, turn off the heat and cover.
Wait 3-5 minutes for the cheese to melt.
Serve on a plate with freshly ground pepper.
Enjoy the deliciousness of the season.

Sneak Peek – Sample Spring Cleanse Recipes

What do you eat when you’re detoxing?

I remember when I did my first detox. I was nervous about one thing: was I going to be hungry?

Food is such an important part of our daily lives, it’s silly to participate in a detox that leaves you feeing hungry and unsatisfied. That’s one of the ways the 5-Day Cleanse is different – We’re going to eat REAL FOOD!

In fact, I’m so sure that you will love what you’ll eat on the detox that I’m sharing two of my favorite detox recipes with you in this post.

Try them out and if you like them, be sure to join us for the 5-Day Spring Cleanse that kicks off on April 12. Join us here and be sure to use the code SPRING20 to save £20 when you register by April 9.

5-Day SPRING CLEANSE

I’m getting excited! I hope to see you there! If you have any questions, feel free to email me at sheila@restorativelife.com

Salmon, Arugula and Sweet Potato Salad
(Serves 1)
Ingredients:

1 small sweet potato, scrubbed and cut into small chunks
⅓ lb wild salmon fillet, seasoned with salt and pepper
2 TB white wine vinegar
2 tsp Dijon mustard
2 TB olive oil, divided
¼ C finely chopped chives (optional)
10 oz arugula, washed
Sea salt and freshly ground pepper

Directions:

Heat oven to 450 degrees (220 C). Place sweet potatoes on a rimmed baking sheet and toss with 1 TB olive oil. Season with salt and pepper, then roast for 10 minutes, tossing occasionally.
After 10 minutes, toss the sweet potatoes again and move to the side of the baking sheet. Place salmon on the other side and roast for 8-10 minutes, until salmon flakes easily. Remove from oven and let cool for 5 minutes.
Meanwhile, place vinegar, Dijon mustard and remaining oil in a small bowl and whisk together. Season with sea salt and pepper. Place arugula in bowl and toss to coat with the dressing.
Top with salmon and sweet potatoes, then serve.

Click here to sign up for the 5-Day SPRING CLEANSE with the new menu and recipes.

Strawberry Banana Smoothie
Serves 1
Ingredients:

1 small banana
2 TB chia seeds
2 TB nut butter
½ C fresh or frozen organic strawberries
8 ounces coconut, almond, or hemp milk, or water
1 small handful fresh spinach or kale

Directions:

Place all ingredients in a high-speed blender. Start blender on low, and increase speed to combine fully.
If you don’t have a high-speed blender, start by blending the fruit, chia seeds, nut butter and liquid together until smooth, then add the greens and blend again.

Click here to sign up for the 5-Day SPRING CLEANSE with the new menu and recipes.

RECIPE: Red velvet maca hot chocolate

Valentine’s Day is just around the corner. This this tasty beverage will warm you up in the best way (wink, wink) and it’s full of superfoods too. This power beverage is full of ingredients that support circulation, reduce inflammation, increase energy, and even detox. Yes, you can even include this as a part of a detox as an occasional treat. You’re basically turning your morning smoothie into a cup of steaming hot chocolate.

I was first introduced a simple version of this gem at a detox retreat in Malta last March. I’ve been tweaking and I think this version works really well. Feel free to adjust to taste. Add an extra date to make it sweeter or omit the cinnamon if you prefer. Plenty of options to customize it to your own preferences.

You may see some new ingredients in this recipe. Most are available at your local health food store and easily delivered with an online order.

Beetroot Powder is high in potassium. The nitric oxide content helps protect from cellular damage, increase circulation, lower blood pressure, and supports healthy liver function.

Maca is a root native to Peru. It is traditionally used to enhance fertility and libido (yes – making it even more perfect for V-day). There is a lot of exciting research happening to learn more about this wondrous root. The latest studies are reporting that maca root supports hormone balance, contributes to uplifting mood, helps combat fatigue, and may enhance memory and learning.

Raw Cacao Powder is a great source of minerals like potassium, magnesium and iron and has plenty of fiber to support healthy digestion. It is anti-inflammatory and promotes healthy circulation.

Cayenne Pepper is spicy and warming to the body. It can both reduce hunger and increase metabolism. Sign me up for that! The active ingredient, capsaicin, even has pain relieving properties. Cayenne pepper is easy to add the the diet in small doses and promotes healthy cellular function.

Collagen is an important protein found in our bodies. It is responsible for many structures in the body like bones, teeth, tendons, even cartilage, parts of the arteries and layers of the skin. Excess consumption of sugar and processed foods damages collagen as does smoking and getting a sunburn. We produce less collagen as we get older so it’s helpful to be sure that it’s included as part of the diet.

Cinnamon is a warming spice and has been shown to support regulation of blood sugar levels. Cinnamon is its own little power house. It’s anti-viral, anti-bacterial, anti-inflammatory and it supports healthy digestion.

MCT Oil is made from the Medium Chain Fatty Acids extracted mainly from coconut oil and is a great source of energy. Lots of people add MCT Oil to black coffee in the morning as part of an Intermittent Fasting plan. In some studies have shown MCT Oil to have anti-microbial and anti-fungal properties so it may help rid the body of accumulated yeasts and bacterias. It can help maintain optimal blood sugar levels and it is being studied to support weight loss as a part of a ketogenic diet. The ketogenic diet has been known for over a century to reduce inflammation in the brain specifically in relation to epilepsy. These days, it’s also an option to help manage Autism and Alzheimer’s Disease.

Have I convinced you yet that this is worth trying? All that goodness and it tastes great too!

Red Velvet Maca Hot Chocolate

Ingredients:
3/4 cup coconut milk*
1/2 cup water*
(*OR 1 1/4 cups Almond Milk)
1 Medjool date
1 tsp almond butter (optional)
1-2 tsp raw cacao powder
1 tsp beetroot powder
1 tsp maca powder
1/4 tsp cinnamon
pinch of cayenne pepper (optional)
1 T vanilla collagen powder (omit for vegetarian)
1/2-1 tsp MCT oil (optional or coconut oil)
dash pure vanilla extract
pinch of salt

Directions:

1. Put all of the ingredients in blender and blend well.

2. Pour the mixture into saucepan and heat while whisking frequently.

5. Pour into mug. Sprinkle with beetroot powder, cacoa, powder, or cinnamon. Enjoy!

Sneak Peek – Sample Detox Recipes

What do you eat when you’re detoxing?

I remember when I did my first detox. I was nervous about one thing: was I going to be hungry?

Food is such an important part of our daily lives, it’s silly to participate in a detox that leaves you feeing hungry and unsatisfied. That’s one of the ways the 5-Day Detox is different – We’re going to eat REAL FOOD!

In fact, I’m so sure that you will love what you’ll eat on the detox that I’m sharing two of my favorite detox recipes with you in this post:

Coconut Yam Soup (Makes enough for 3 lunches)

This soup is so delicious, nourishing, and most importantly, filling. It’s a treat every time I make and I can’t believe it’s detoxing and healing too!

Ingredients:

2 large or 3 small garnet yams, peeled and cut into chunks
1 small yellow onion, diced
5 garlic cloves, minced
1 TB extra virgin olive oil
2 C vegetable or chicken broth
1 (14-oz) can full-fat coconut milk
1 TB wheat-free tamari or coconut aminos
1 tsp grated fresh ginger
1 tsp dried thyme
Sea salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Place yams or sweet potatoes on a baking sheet and bake until soft, about 40 minutes. Remove from oven and allow to cool.
Meanwhile, heat a skillet over medium high heat and sauté garlic and onions in olive oil until the onions are soft and translucent.
Place all ingredients in a large blender and turn on low. Gradually blend until smooth, adding water by the TB if you need more liquid.
To reheat, place in pot and warm slowly over medium-low heat, stirring until warmed through.

Note: It’s very important to place a towel between the blender and the lid if the sweet potatoes are still hot to prevent the lid blowing off when blending. Heat expands in blenders and can create so much pressure that the lid can come off and spray hot soup all over you and your kitchen.

Seed Porridge with Chopped Pear
This is a great simple recipe to kick off your day. The seeds provide protein and are packed full of nutrients. The pear is easy to digest and the coconut milk rounds it off with a satisfying creaminess.

Serves 1

Ingredients:

2 TB unsweetened coconut flakes
1 TB raw pumpkin seeds
1 TB flax seeds
2 tsp chia seeds
½ pear, seeded and chopped
2-4 TB refrigerated or canned full-fat coconut milk

Directions:

Grind the first 4 ingredients in a clean coffee grinder and cover with 4-6 oz hot water.
Let seed mixture sit for a few minutes to thicken, then add chopped pear and coconut milk. You can add a little honey to sweeten if needed.

I want to make sure you feel comfortable knowing that we’ll be eating healthy, nourishing foods that will leave you satisfied and your taste buds happy. That’s why I’ve shared these recipes with you. Try them out and if you like them, be sure to join us for the 5-Day Winter Detox that kicks off on February 8. Join us here and be sure to use the code EARLYBRD20 to save £20 when you register by February 4.

5-Day WINTER DETOX

I’m getting excited! I hope to see you there! If you have any questions, feel free to email me at sheila@restorativelife.com

Cheers,

Sheila

Recipe – Liver Detox Tonic

Whether or not you have chosen to engage in some kind of scaled back consumption in January, we can all use some kind of liver support. The liver is an essential unappreciated organ that filters all of the toxins that enter our body. For many of us, it’s ofter working over time and has been for quite a while. This tonic will support its function and give it a boost to keep doing its important job.

I first consumed a similar herbal concoction of red raspberry tea and nettle as prescribed from the midwife during my pregnancies. I would boil and steep the herbs in the evening, leave them overnight, then strain and consume the “tea” throughout the day.

There are several versions of this recipe and the herbs may vary slightly. I have found this one to be my preference and the ingredients easy to find at a local shop. I found the taste quite tolerable. It’s grassy and earthy in a good way. The earthiness flavor is a lot like Jerusalem artichokes (sunchokes). You can steep it for 5 minutes or let it steep longer or overnight to extract more potency from the herbs. While these are mild herbs and generally safe for consumption, I encourage you to do your own research to be sure this is right for you.

Liver Detox Tonic
(makes 500 ml or 16 oz)

Ingredients:
1 teaspoon dried burdock root
1 teaspoon dried dandelion root
1 teaspoon dried dandelion leaves
500 ml (approx.16 oz.)boiling water

Directions:
If using a teapot, place herbs in a two-cup teapot in cover with boiling water. Steep 5 minutes or more.
If using a stovetop pot, add herbs to the pot, then add water and bring to a boil. Turn off the heat, cover and steep for 5 minutes or more.
Strain and and enjoy immediately or throughout the day. Add honey to taste if you prefer.

Burdock Root
Burdock root is commonly used in Traditional Chinese Medicine and Native American medicine. The Cherokee in North America “use Burdock as a tea to eliminate poisons in the stomach and stimulate the secretion of bile for cleaning the liver,” as described in Medicine of the Cherokee by J.T. Garrett and Michael Garrett. A mild tea is considered to be good for an upset stomach. Interestingly it is also used to treat sores and abrasions of the skin and even to treat poison ivy and rattlesnake bites. Now that’s a powerful detoxant!
In addition to its detoxifying effect in support of the liver and stomach, burdock root is also used as a blood purifier. It is an adaptogen that contains iron and B-vitamins. It is known to be antibacterial, anti-fungal and is used to lower blood sugar, support the lymphatic system, reduce cholesterol, and to treat acne and eczema due it its detoxifying properties.
* Avoid burdock root if you are pregnant or breastfeeding, have tendencies to plant allergies, or are taking diuretics, blood thinners or diabetic medications.*

Dandelion Root
Typically in nature, a remedy will be near, and the fact that dandelion is everywhere is an indication of how powerful it is. The Cherokee consider dandelion to be a “once a day” plant. The bitter leaves can be eaten in a sauté or added to soups and stews. The dried leaves are used for herbal tonics. In Traditional Chinese Medicine, dandelion aids in balancing the functions of the liver and the stomach.
Both the root and the leaves of the dandelion plant are used. They contain different properties and when used together you have a real powerhouse. Dandelion is rich in vitamins A, C, and K and specifically support the liver and gall bladder. It promotes the discharge of bile and stimulates circulation. It is anti-rheumatic and antiseptic and supports the elimination of plasma cholesterol. Dandelion leaves are antacid, antioxidant and restorative. Dandelion root is anti-inflammatory, anti-bacterial, detoxifying and calming as well as acting as a diuretic. It is used to treat high-blood pressure, weight-loss, hypoglycemia, indigestion, and muscular rheumatism just to name some of its many uses.
*Talk to your medical practitioner before using dandelion root. Do not use if you are pregnant or breastfeeding unless prescribed by your provider. Do not use if you are taking antibiotics, psychiatric medications, Tylenol, diuretics or any product that interacts with liver function or if you have a history of allergies to plant.