Fatty liver diet: Healthy recipes that are liver-friendly

Fatty liver disease is a condition that can affect anyone. However, some people may be at more risk than others. This could depend on your diet, your exercise levels, whether you have a pre-existing chronic condition or your alcohol intake.

There are two types of fatty liver disease: alcohol-induced fatty liver disease and nonalcoholic fatty liver disease (NAFLD). Alcohol-induced fatty liver disease is the type in which people develop this condition due to heavy drinking, whereas people who aren’t heavy drinkers may have nonalcoholic fatty liver disease (NAFLD). Both conditions need immediate and proper treatment.

However, with proper food habits you can reduce your risk of fatty liver diseases. That said, here are some liver-friendly, healthy recipes for you to try...

Also read: Cancer: Lifestyle habits trigger THESE cancers even if it does not run in your family

Firstly, rinse dal and barley and soak in water. In a pressure cooker, heat ghee. Add asafetida and cumin seeds and let them crackle for 4-5 seconds. Next, add green chilies and onions and mix until light brown. Add the barley and dal to the pressure cooker along with 3 cups of water, salt, and turmeric powder. Stir and let it cook for 10 minutes on low heat after 1 whistle on high flame. Let the pressure release, open the lid and garnish with coriander leaves. Serve hot.

Add oats in a saucepan, add some flax seeds and some milk to cook the oats. Stir to combine and let it cook for 7 to 8 minutes until the liquid is soaked up. Add more milk if you feel it is too dry. Once done, top with some blueberries or maple syrup.

Shred some chicken and add into a mixing bowl. Peel and pit avocados and cut into slice. Add it on top of the chicken. Next, add chopped green onion, boiled corn and broccoli into the bowl. Top it up with the dressing sauce and toss. Serve and enjoy.

Wash, rinse and drain water from quinoa and set aside. Set the Instant pot on 'saute' mode, add oil or ghee. Next, add all the spices. Add onions, green chili, ginger-garlic paste, and saute for 2-3 minutes until light brown. Add all the chopped mixed vegetables, mint, and cook for a minute. Next, add the rinsed quinoa, turmeric powder, garam masala powder, salt, and water and stir. Close and secure the lid and set the pot to 'manual'. Pressure cook on high for 2 minutes. Let the pressure release naturally. Garnish with some coriander leaves.

Wash and soak chickpea overnight. Next day, drain and rinse well. In a large pot, heat oil, add onions and red pepper and cook over medium high heat. Add carrots, cauliflower, garlic, and ginger and cook for another 2-3 minutes. Add cumin, turmeric and tomato paste and stir. Now add chickpeas and vegetable broth and bring to a simmer. On low heat, cook for about 10-15 minutes. Once done, garnish with coriander leaves and serve warm.