Nutritional advice to improve your quality of life

Hands holding pumpkin soup

Your liver is one of your most important organs and critical for your wellbeing. It controls your metabolism and coordinates more than 500 bodily functions from processing nutrients, breaking down fats, removing toxins from our body through to balancing hormones.

As we age, we all face a greater risk of illness and disease which may cause damage to our vital organs. In addition to illness and disease, liver damage may result from alcohol use, poor diet or use of substances such as medications, paracetamol or tobacco products. Once your liver is damaged it will require extra care.

The importance of a healthy diet in improving your quality of life and increasing your lifespan should not be underestimated.

Enjoy our nutritious and simple five-step recipes that will help you to love your liver by keeping it fit and healthy:


Pumpkin, Carrot and Potato Soup


  • 1 small butternut pumpkin, peeled and diced

  • 1 large carrot, peeled and diced 

  • 1 large potato, peeled and diced 

  • 1 large onion, chopped 

  • 2 large garlic cloves, sliced 

  • 1 litre of salt-reduced chicken stock 

  • 1 vegetable stock cube dissolved in 1 tablespoon of hot water 

  • 1 teaspoon curry paste (or powder) 

  • Black pepper to taste 

  • 2 tablespoons light cream (optional) 

  • 1 tablespoon olive oil


  1. In a large pan, gently fry the onion in olive oil, add the garlic and cook until soft.

  2. Add the curry paste or powder and cook for one minute. 

  3. Add the prepared vegetables and the chicken stock, and then bring to the boil. 

  4. Lower the heat, cover with the pan lid and simmer until the vegetables are tender. 

  5. Blend the soup and season with black pepper. Add some cream (optional).


Chicken and vegetable red curry with brown rice


  • 1 tablespoon olive oil

  • 1 medium red onion, finely chopped

  • 400g lean chicken breast fillets, cut into 1cm pieces

  • 1 tablespoon of Thai red curry paste

  • 1 green capsicum, halved, seeded, thinly sliced lengthways

  • 1 bunch broccolini, chopped

  • 2 cups green beans, trimmed and chopped

  • 200g snow peas, trimmed and halved diagonally

  • 1 medium zucchini, cut into small rounds

  • 250ml reduced salt chicken stock

  • 1/3 cup reduced fat coconut milk

  • 2 teaspoons cornflour

  • 2 cups '90 second quick’ brown rice

  • Coriander, to garnish


  1. Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion to the pan and cook for 1-2 minutes, or until just softened. Add chicken and curry paste and stir to coat.
  2. Add capsicum, broccolini, green beans, snow peas, zucchini, chicken stock and water to the pan and bring to the boil. Reduce heat and simmer for 10-12 minutes.
  3. Meanwhile, combine coconut milk and cornflour in a small bowl. Add to the pan and cook, stirring occasionally for 4-5 minutes or until vegetables and tender and chicken is cooked through.
  4. Meanwhile, heat microwave brown rice according to packet instructions.
  5. Serve curry with rice and garnish with coriander.

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