I like to think I have an eagle eye for typos but occasionally I do let the odd one slip. Most crushing of all was the day I signed (and sent) an e-mail “best retards”.Today, I have given my whole nutrition class a handout with a delicious recipe for cleansing their lover. It should of course read “liver”, but it seems I have just sent 25 people home to rub down their partners with marinated artichokes and fresh basil.If you don’t need your liver cleansing, then you are one of the few people I didn’t see with a drink in hand over the holiday weekend. Boozy drinks and fried food (calamari anyone? What about a chip?) seem to go together, which is a double whammy health-wise. There is nothing like a hefty dose of saturated fat to give your liver a run for its money. Couple that with five or six Dark and Stormys and you will find it curled up, weeping, in the corner.So, if you had one too many last weekend, why not treat your body to a bit of a detox? Lots and lots of water, plenty of fruit, veg and quality wholegrains will help to put a spring back in your step. You could also try out this cleansing olive, bean and artichoke salad which is great either as a main, or as a side to your barbecue.This dish contains plenty of onions and garlic — both rich in sulphur, a natural detox mineral. These, plus the beans, are also packed full of the gentle fibre that improves elimination. Artichokes contain inulin which encourages friendly bacteria to flourish — boosting your immune system and improving the health of your digestive tract. All in, this is a great cleansing recipe for both your digestive system and liver. Perhaps enjoy this with a nice glass of sparkling water rather than your usual glass of wine!Cleansing olive, bean and artichoke saladIngredients (serves 2):· 2 garlic cloves, crushed· 1 red onion, finely diced· 1 tbs coconut oil or light olive oil· 250g (9oz) cherry or grape tomatoes, chopped· 2 tbs tomato purée· 1 regular can mixed beans (or make your own mix)· 6 marinated artichoke hearts (in oil, jar), blotted and roughly chopped· 2 tbs black olives (oil cured rather than brine), blotted, pitted and roughly chopped· Handful of fresh basil, torn· 4 handfuls baby spinach leavesDirections:1. Sweat the garlic and onion in the oil over a medium heat, until translucent.2. Add the tomatoes and cook for a few minutes until they start to break down.3. Stir in the purée, mixed beans, artichoke hearts and olives. Reduce the heat and simmer for ten minutes until the sauce is thick and rich. If the sauce gets too think, loosen it up with a little water.4. Divide the spinach leaves between two bowls.5. Ladle the warm bean mix on top and scatter with the torn basil. If you prefer your spinach properly wilted, stir the spinach leaves into the bean mix just before you take it off the heat (you will need to add a little water).The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details visit www.natural.bm or call 236-7511.