Medical Medium Blog - Recipes

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Hello and welcome to the Medical Medium Blog articles: Healing Foods. I'm so happy to have you here. Visit this blog anytime for inspiration and valuable insights on foods that will help you to heal and feel your best. Happy reading!

There’s nothing quite like a classic oatmeal raisin cookie–except maybe knowing it’s made only of clean ingredients! This recipe produces delicious cookies that will fill your kitchen with heavenly scent while baking. These cookies make a great addition to children’s lunchboxes or simply to have on hand when the craving strikes.

Raisins can easily be ignored or forgotten, but they actually offer wonderful health benefits and in fact offer greater nutritional might than the goji berry, which is touted as a superfood. Raisins can vary in size and color depending on which type of grape is used. Grapes have a lengthy list of health benefits and can be particularly beneficial when it comes to battling The Unforgiving Four. They possess strong antiviral properties and can help in the removal of radiation from the body. They also work to remove DDT and toxic heavy metals from the liver thanks to the collaborative efforts of their amino acids and anthocyanins.

Oatmeal Raisin Cookies

Ingredients:
2 tbsp ground golden flax seeds
6 tbsp water
1 1/2 cups gluten-free rolled oats
1 cup gluten-free oat flour
2 tbsp coconut sugar
1/2 tsp baking powder
1/2 tso baking soda
1 tsp ground cinnamon
1/4 tsp sea salt
1/4 cup coconut oil
1/3 cup maple syrup
1 tsp alcohol-free vanilla extract
3/4 cup organic raisins

Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper. Mix together the ground flax seeds and water to make the flax egg. Leave to soak for 15 minutes.

In a medium-sized bowl, combine the oats, oat flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt. Mix until uniform. In another bowl, whisk together the avocado oil, maple syrup, vanilla and flax egg. Add to the dry ingredients and stir until you get a uniform batter. Stir in the raisins.

Using a large cookie scoop, scoop the mixture and drop onto the parchment paper. Flatten into round disks using a fork. Place in the oven and bake for 10-12 minutes, until slightly browned. Remove from the oven and cool.

Makes 20-25 cookies

Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.


This item posted: 23-Feb-2019 - Disclaimer

Olives, tomato and herbs are encased in crispy potato pockets in this delicious recipe, giving you flavors of the Mediterranean in a perfect little parcel. Make these Tomato & Olive Pockets for family, friends, children, or simply make them to enjoy all for yourself! They are jam packed with healing ingredients and can be enjoyed right after making or prepare them in advance and freeze them so they are ready right when you need them. Enjoy!

Tomato & Olive Pockets

Ingredients:
4-5 medium-sized potatoes (about 1.5 lb)
1 tbsp potato starch
3 tbsp tapioca flour (more if needed)
Salt and pepper
1 tsp dried oregano (optional)
1/2 - 1 tsp water (if needed)

Tomato sauce ingredients:
1/2 cup tomato paste
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp raw honey
3-4 tbsp water
Sea salt and pepper, to taste

Olive Filling:
1 small tomato, finely diced
1/3 cup finely diced zucchini
5-6 olives, finely diced
2-3 basil leaves, finely chopped
Sea salt, to taste
Black pepper, to taste

Directions:
Place the potatoes in a large pot fitted with a steaming basket. Add a few inches of water and steam until soft, about 45 minutes to 1 hour. Remove and cool for 10-15 minutes, until cool enough to handle.

Place the potatoes in a large, flat-bottomed bowl or pot and mash until they are broken down. Add the sea salt, pepper, potato starch, tapioca flour, oregano and basil, and mash until the flour and starch are well combined. If the mixture is very dry, add a bit of warm water. If the mixture is very wet, add a bit more tapioca flour. The dough should be pliable and not stick to your fingers. Set aside while you make the filling.

Make the tomato sauce by combining the tomato paste, dried oregano, dried thyme, raw honey, water and salt and pepper in a bowl and mixing until uniform. Set aside.

Make the filling by combining the diced tomato, zucchini, olives, basil, sea salt and black pepper in a bowl and mixing well.

To make the pockets, take a handful of the potato mixture and roll it into a ball. Flatten the sides out so that there is a cavity in the middle, then add a couple teaspoons of the tomato sauce and filling. Close the pocket gently and smooth out any creases. Repeat with remaining dough.

Place a non-stick pan over medium-low heat and spray with a bit of avocado oil (optional). Add the pockets and cook for 5-10 minutes on either side, until browned and crispy. You can bake them in the oven at 350F for an additional 20 minutes if you want them even more crispy.

Makes: 4-5 servings

Find more delicious recipes like this in the New York Times Best-Selling book Liver Rescue

This item posted: 19-Feb-2019 - Disclaimer

These mouthwatering Wild Blueberry Waffles are the perfect treat. Serve them up as a weekend breakfast for your children or tuck into them for an afternoon snack or even a fun dinner! Whenever you enjoy them, they’ll be sure to please.

The star ingredient in this recipe is the wild blueberries. Wild blueberries contain dozens of undiscovered antioxidants, including anthocyanin varieties. There’s not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother’s milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot. The pigments in wild blueberries have the ability to saturate deep into liver cells and cross cell walls and membranes inside the liver, spreading their blue everywhere. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly.

Wild Blueberry Waffles

Ingredients:
1 1/2 cups gluten-free oat flour
1 tbsp baking powder
3/4 cup unsweetened apple sauce
2/3 cup unsweetened almond milk
1/4 cup coconut sugar
1 tsp alcohol-free vanilla extract
1/4 cup frozen wild blueberries
1/3 cup fresh or defrosted wild blueberries, to serve
1-2 tbsp maple syrup, for drizzling
Spray avocado oil, if needed

For the optional coconut whipped cream:
1 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight
2-3 tbsp raw honey

Directions:
To make the optional whipped cream, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes. Set aside.

To make the waffles, combine the oat flour and baking powder in a bowl. Whisk to combine. In another bowl, combine the apple sauce, almond milk, coconut sugar and vanilla. Mix well, then pour into the dry ingredients. Stir until you get a uniform batter. Add the frozen wild blueberries and gently fold them in.

Make sure your waffle iron is hot. If it is not non-stick, spray it very lightly with avocado oil and remove the excess oil with paper towels. Ladle the batter onto the waffle iron and cook according to manufacturer's instructions. Repeat with rest of the batter. Serve with coconut whipped cream, fresh blueberries and maple syrup.

Serves 2

Find out more undiscovered properties of healing foods and how they support you, check out my bestselling book, Liver Rescue.

This item posted: 17-Feb-2019 - Disclaimer

A creamy bowl of ice cream with medicinal benefits? That’s right. This delicious Chaga Ice Cream is made with a base of bananas and a dash of almond or coconut milk to make it creamy. With the addition of Chaga mushroom powder and warming spices of cinnamon and optional cardamom, you have a delicious and deeply healing ice cream you can enjoy for a meal, snack or dessert!

Chaga mushroom strengthens the liver while reducing toxic liver heat when the liver is under stress and burdened from troublemakers. It also supports and strengthens the adrenals, which in turn assists in strengthening the liver, making it a more difficult environment for pathogens such as viruses and bacteria to survive in. The phytochemical compounds in chaga detoxify the liver in a steady, balanced manner.

Creamy Chaga Ice Cream

Ingredients:
3 large bananas, sliced and frozen
1/2 cup coconut milk or unsweetened almond milk
1-2 tsp chaga mushroom powder
1/2 tsp ground cinnamon
1/4 tsp ground cardamom (optional)
1 tsp alcohol-free vanilla extract

For serving:
1 tbsp chopped walnuts or pecans (optional)

Directions:
Place the bananas, coconut milk, chaga powder, cinnamon, cardamom and alcohol-free vanilla extract in a food processor and process until the mixture is smooth and creamy. Add a bit more milk if needed. Serve straight away, topped with chopped nuts, or place in the freezer for 1-2 hours for a firmer texture.

Serves 1-2

Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.

This item posted: 10-Feb-2019 - Disclaimer

These vibrant energy balls are bursting with nutrients, color and flavor, and they only take a few minutes to make. The wild blueberry powder is the star ingredient giving these energy balls their rich purple hue and elevating their nutrient value and healing properties. Try making a batch of these and storing them in the freezer so you can snack on one anytime you’d like or pop them into lunchboxes for school or work day fuel.

Wild blueberries contain dozens of undiscovered antioxidants, including anthocyanin varieties. There’s not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother’s milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot. The pigments in wild blueberries have the ability to saturate deep into liver cells and cross cell walls and membranes inside the liver, spreading their blue everywhere. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly. Wild blueberry powder powerfully speeds up healthy liver cell production, cleansing, and regeneration.

Wild Blueberry Lemon Energy Bites

Ingredients:
1 cup unsweetened shredded coconut
1 cup white mulberries
1/2 cup pitted dates
3 tbsp wild blueberry powder
Zest from 1 lemon
2 tbsp lemon juice
1/4 tsp sea salt
1 tsp alcohol-free vanilla extract

Directions:
Place all the ingredients in a food processor and process until you get a uniform sticky mixture. Using a tablespoon measure, scoop out portions of the mixture and roll them into balls. Repeat with rest of the mixture.

Makes 12-14 servings

Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.

This item posted: 09-Feb-2019 - Disclaimer

Looking for a sweet treat? It’s hard to beat this delicious, moist, flavor-packed Wild Blueberry Banana Bread. It’s perfect for an afternoon snack with a cup of your favorite herbal tea, or enjoy it after dinner for dessert. This recipe is not only gluten-free and dairy free; it’s also low in fat, especially if you skip the optional walnuts on top. You can make enough to freeze leftovers that you can store in individual slices in the freezer. Then when you want to enjoy a slice, simply let it defrost, heat it up in the oven and enjoy!

Two of the star ingredients in this recipe are the wild blueberries and bananas. Below is an excerpt from Liver Rescue that showcases just some of their healing properties.

Wild blueberries: Contain dozens of undiscovered antioxidants, including anthocyanin varieties. There’s not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother’s milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot. The pigments in wild blueberries have the ability to saturate deep into liver cells and cross cell walls and membranes inside the liver, spreading their blue everywhere. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly.

Bananas: The fructose in banana is liver’s favorite source of food. It provides quick fuel to the liver and wakes up sleepy cells, increasing their ingenuity and work output. Soothes the linings of the intestinal tract and also soothes the nerves attached to the intestinal tract. Contrary to popular belief, bananas are one of the most antibacterial, anti-yeast, antifungal foods. A great food to combine with other nutrient-rich foods or to take with supplements, because they improve the liver’s ability to absorb nutrients.

Wild Blueberry Banana Bread

Ingredients:
3 ripe bananas
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp alcohol-free vanilla extract
1/2 cup unsweetened almond milk
2 cups gluten-free oat flour
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup frozen wild blueberries
Chopped walnuts, for topping (optional)

Directions:
Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper.

Place the bananas in a bowl and mash with a fork. Add the maple syrup, coconut sugar, vanilla extract and almond milk. Mix well.

In another bowl, combine the oat flour, sea salt, baking powder and baking soda. Whisk until lump free. Add the wet ingredients and fold gently until you get a uniform batter. Add the blueberries and stir very gently, just enough to incorporate them.

Pour the batter into the loaf pan and bake in the oven for 40 minutes. After this, turn the oven off but leave the banana bread in the oven for 10 more minutes. Remove from the oven and cool completely before slicing.

Serves 4

Learn more about how to heal in the New York Times Best-Selling book Liver Rescue

This item posted: 03-Feb-2019 - Disclaimer

Take a bite into these wonderfully aromatic cinnamon-coconut sugar coated cookies. Dairy-free and grain-free, they’re a fantastic healthier cookie option that are brimming with flavor. These cookies would make a great lunchbox addition for children, after school snack, or fun weekend treat to share with friends and family.

Cinnamon is particularly good for helping diarrhea, nausea, vomiting, indigestion, flatulence, and arthritis. Cinnamon is known to help prevent and shorten the duration of the flu as well to eliminate congestion and mucus from the body. It is also very beneficial for lowering cholesterol and to help regulate blood sugar. It is known to help increase circulation and contains anti-clotting compounds, which makes it highly beneficial for helping to prevent strokes and coronary artery disease.

It is also very good for reducing inflammation in the body making it helpful for people with autoimmune disorders such as fibromyalgia and chronic fatigue syndrome. Cinnamon also has the amazing ability to stop yeast infections, candida, and menstrual cramps.

Snickerdoodle Cookies

Ingredients:
1 1/2 cups almond flour
1/2 cup + 1 tbsp coconut flour
1 tsp baking powder (aluminium free)
1/4 tsp sea salt
1/2 tsp cinnamon
1 tsp lemon juice
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tsp alcohol-free vanilla extract

Coating:
2 tsp cinnamon
1/4 cup coconut sugar

Directions:
Preheat oven to 350F.

Line a baking sheet with parchment paper. Mix together the cinnamon and coconut sugar to make the coating. Set aside.

Place the almond flour, coconut flour, baking powder, sea salt and cinnamon in a medium-sized bowl and whisk until combined. Add the lemon juice, maple syrup, coconut oil, vanilla and stir until you get a uniform dough. If the mixture is too wet, add a bit more coconut flour.

Scoop out heaping tablespoons of the dough and roll into balls. Roll them in the cinnamon coconut sugar and place on the parchment paper. Flatten gently with your palm or the bottom of a glass.

Place in the oven and bake for 10 minutes, until slightly browned on the bottom. Remove from the oven and cool completely.

Makes: 10-12 cookies

For more on the healing properties of different foods, check out my #1 NY Times Bestselling book, Life-Changing Foods

This item posted: 02-Feb-2019 - Disclaimer

Love sweet potatoes? Here’s one more fun way to enjoy them! Whether you like to use tortillas to make wraps, tacos, pizzas, quesadillas, sandwiches, nachos or any other favorite meal, a good tortilla recipe is the foundation. In this recipe, sweet potato comes together along with cassava, chickpea, and arrowroot flour to make flexible, pretty, orange-hued tortillas that also taste great!

Sweet potatoes are one of the best anti-cancer foods and can particularly help to prevent breast, colon, lung, skin, and oral cancers. Sweet potatoes are known for being easy to digest and are very good for ulcers, inflamed colons, digestive disorders, and constipation. Sweet potatoes contain compounds called phytochelatins that can bind to heavy metals such as lead, mercury, copper, & cadmium and safely remove them through the body.

Sweet Potato Tortillas

Ingredients:
2 medium-sized sweet potatoes, peeled and diced (yields 1 cup mashed)
1 1/2 cup cassava flour, more if needed
1 tbsp arrowroot flour
1/2 cup chickpea flour
1/2 tsp sea salt
1/2 - 1 tbsp warm water, if needed

Directions:
Place the sweet potatoes in. Cover with a lid and steam for 10-15 minutes, until tender. Remove and cool.

Place the sweet potatoes in a food processor and blend until smooth. Measure out 1 cup of sweet potato mash and leave the rest for another recipe.

Add the cup of sweet potato to a large bowl with the cassava flour, arrowroot flour, chickpea flour and sea salt. Using a potato masher, mash until you get a crumbly mixture. Set the potato masher aside and working with your hands, add water one tablespoon at a time while kneading. Depending on the moisture content of the flours and sweet potato mash you may not need to add any water at all. Knead the dough until it is smooth and uniform, about 3-5 minutes. The dough must not be sticky at all - if it is, add more cassava flour.

When ready, cut the dough into 4 even pieces. Working one piece at a time, roll each of them out between two sheets of parchment paper to 1/8 inch thick. Keep the remaining pieces in plastic wrap so that they don’t dry out. Remove the top sheet and place the lid of a saucepan (7 inches in diameter) on top. Circle around the lid with a knife to create a tortilla shape. Remove the excess dough.

Place a non-stick pan on medium-high heat. Flip the tortilla onto the pan and carefully remove the parchment paper right away. If you leave it for too long the paper might stick to the dough. Cook for 3-4 minutes on each side, until golden brown. Repeat with rest of the dough. Best kept at room temperature in an air-tight container.

Makes 4-5 medium-sized tortillas

For more information on the healing powers of food check out my NY Times Bestselling book Liver Rescue

This item posted: 30-Jan-2019 - Disclaimer

These Veggie Lasagna Cupcakes are a fun, bite-sized way to enjoy a traditional family favourite. Made with roasted potato and zucchini to replace the wheat pasta and a delicious, creamy cashew cheese to replace the regular dairy cheese, these cupcakes are free of pathogen-feeding foods. This is a great recipe to make with your family or to serve up to guests at your next gathering.

Zucchini is rich in poly-phenolic antioxidants which are essential in helping to protect the body from aging, illness, and disease. Zucchini is also a good source of potassium, which is an important intra-cellular electrolyte that helps to maintain fluid balance and normalize blood pressure and is vital in helping to prevent heart attacks and stroke.

Potatoes contain an antioxidant called quercetin, which has anti-cancer and cardio-protective properties as well as a storage protein called patatin, which has been shown to exhibit activity against disease causing free radicals.

Veggie Lasagna Cupcakes

Ingredients:

Cashew Cheese:
1 cup cashews
½ cup water
½ lemon, juiced
1 tsp garlic powder
¼ tsp sea salt
½ medjool date

Tomato Sauce:
2 cups halved grape tomatoes
2 tsp maple syrup
¼ tsp sea salt
2 tsp olive oil
4 garlic cloves, unpeeled

For layering:
1 large zucchini
4 small Yukon gold potatoes, peeled

Directions:

1. Make the cashew cheese by blending all the ingredients together in a high-speed blender or food processor until smooth and creamy.

2. Place the grape tomatoes and unpeeled garlic cloves on a baking tray and roast at 400F for 15 minutes. Please the roasted tomatoes, garlic and other tomato sauce ingredients in a blender and blend until smooth.

3. Cut the zucchini and peeled potatoes into rounds.

4. Line a cupcake baking tray with cupcake case liners. Please a potato round at the bottom of each cupcake liner. Please a spoonful of tomato sauce on top of the potato round. Please a zucchini round on top of the tomato sauce and then a small spoonful of cashew cheese on top of the zucchini. Then add a potato round, another spoon of tomato sauce, another zucchini round, and a final spoon of cashew cheese.

5. Place the cupcakes in the oven at 400F for 30 minutes until golden on top. Serve and enjoy!

To find out more of the undiscovered healing properties of dozens of foods, check out the #1 NY Times Best-selling book, Life-Changing Foods.

This item posted: 28-Jan-2019 - Disclaimer

Ratatouille

Ratatouille is the perfect healthy comfort food that nourishes the body, mind, and soul. The warm veggies bubbling in a rich savory sauce make it a wonderful meal that is enjoyed by family and friends alike. It pairs well with soup, salad, cauliflower rice, quinoa, or any veggie side dish. Ratatouille also freezes well which means you can cook in advance and have it on hand for any last minute dinner needs.

In Liver Rescue, I share how each of these ingredients can support you and your loved ones in healing. Let’s take a look…

Zucchini: Very similar to cucumber in certain ways, as it is also a fruit that’s helpful for liver hydration, which allows the liver to store micro pockets of water that it can later release back into the bloodstream during moments of chronic dehydration in your life. Zucchini have a mild liver purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver. Zucchini is a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.

Eggplant: Often shunned due to confused belief systems about nightshades, eggplant is more worthy than we are led to believe. It can help us more than anyone knows; the only reason it’s avoided is because we don’t understand it. In truth, eggplant has small quantities of an undiscovered astringent phytochemical that improves blood flow to the liver, allows oxygen to be maximized inside the liver, and helps prevent all manner of disease. Eggplant also has phytochemical compounds that bind onto vitamin C, making it more bioavailable to the liver and the liver’s personalized immune system. Eggplant thins out dirty blood filled with fats and poisons, which can help stop blood clots from occurring inside our veins and eases the heart, too, allowing it to not overwork as it pumps.

Ratatouille

Ingredients:
1 large zucchini
1 large yellow squash
1 eggplant
1 red bell pepper
4 cups cooked quinoa (optional)

TOMATO SAUCE
4 tomatoes, roughly diced
1 yellow onion, roughly diced
4 garlic cloves, minced
2 tablespoons tomato paste (see Tips)
½ teaspoon sea salt
½ teaspoon dried basil
½ teaspoon poultry seasoning
¹⁄8 teaspoon curry powder

Directions:
Preheat the oven to 375°F. Thinly slice the zucchini, yellow squash, eggplant, and red bell pepper into rounds. Set aside.

To make the tomato sauce, combine its ingredients in a saucepan over high heat. Stir frequently for 2 to 3 minutes until the tomatoes have released their juices. Reduce heat to a simmer and continue stirring occasionally for 15 to 20 minutes until the tomatoes have started to break down. Using an immersion blender, puree the tomatoes until a chunky sauce forms. Alternatively, you can use a standing blender for this step by pulse blending and leaving an opening at the top to allow the steam to escape.

Place a cup of the tomato sauce in the bottom of a baking dish and spread it to coat the bottom. Layer the zucchini, yellow squash, eggplant, and red bell pepper slices in whatever pattern is desired. Cover the baking dish with parchment paper and place in the oven for 45 to 60 minutes, until the vegetables are tender. Serve the ratatouille topped with the remaining tomato sauce, over a bed of quinoa if desired.

Tips:

*This tomato sauce freezes well and can be kept on hand for quick, easy meals anytime.

*If you use store-bought tomato paste, make sure it doesn’t contain citric acid.

*For an even faster version, roughly dice the zucchini, yellow squash, eggplant, and red bell pepper, mix in the tomato sauce, and cook everything in a baking dish for 40 to 60 minutes until all the vegetables are tender.

Makes 4 servings

Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.

This item posted: 26-Jan-2019 - Disclaimer

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