Medical Medium Blog - Recipes

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Hello and welcome to the Medical Medium Blog articles: RECIPES. 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!

This cake is aesthetically gorgeous and it tastes as good as it looks! It’s a fantastic cake to serve to at social gatherings when you want a healthy option that looks truly beautiful.

The highly acidic fruit acid and chemical compounds of pineapple enter into your liver easily, acting as brushing mechanisms and dispersing degreasing agents to clean up and drive out sticky, mucus debris, gunk, and byproduct that can build up inside the liver from a multitude of troublemakers.

Pineapple Upside Down Cake

Ingredients:
For the pineapple:
1 tbsp melted coconut oil
1/4 cup coconut sugar
1/2 medium-sized pineapple, cut into thin half moons

For the cake:
2 cups gluten-free oat flour
1/2 cup coconut flour
1/2 cup brown rice flour
1 1/4 cups coconut sugar
2 tsp baking powder
1 cup unsweetened applesauce
2/3 cup full-fat coconut milk
1/4 cup melted coconut oil
1 tbsp ground flaxseeds

Directions:
Preheat oven to 350F/180C.

Brush a cake pan lightly with coconut oil. Sprinkle coconut sugar all over the bottom, then arrange pineapple slices on top. Set aside.

To make the batter, whisk together the oat flour, coconut flour, brown rice flour, coconut sugar, and baking powder in a large bowl. Set aside.

In another bowl, add the applesauce, coconut milk, coconut oil, and flaxseeds. Whisk until uniform.

Add the wet ingredients to the dry and stir until you get a uniform and very thick but pourable batter. Pour into prepared baking pans.

Bake for 35-40 minutes until lightly browned on top and a toothpick inserted comes out clean.

Cool for 15 minutes in the pan. Loosen from the sides, place a serving tray on top, and gently turn over. Cool completely before serving.

Best enjoyed on the day of baking. Leftovers can be kept in an airtight container at room temperature.

Serves 4-6

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 22-Jan-2021 - Disclaimer

Shakshuka

Shakshuka is a Tunisian and Middle Eastern recipe of onions and tomatoes simmered with spices that usually contains poached or baked eggs. In this recipe, the eggs are replaced with baby potatoes so you get the delicious flavor of shakshuka without the eggs, which are a troublemaker food that feed the pathogens that are behind countless chronic illnesses, symptoms, and conditions.

Potatoes are substantive and are an excellent replacement for eggs for many reasons. Not only do potatoes have extremely easily assimilable protein; they’re also rich in minerals such as potassium as well as the amino acid L-lysine to help reduce inflammation caused by pathogens, whereas eggs increase inflammation caused by pathogens. Potatoes are also good for ulcers and burning stomach.

Shakshuka

Ingredients:

8 baby potatoes, peeled

1 cup diced onion

1 cup diced red, orange, or yellow bell peppers

2 garlic cloves, minced

1 1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/2 tsp paprika

1/4 tsp red pepper flakes

3 cups diced tomatoes

1/4 cup water or vegetable broth

2 tbsp tomato paste

1/4 cup fresh parsley, to serve

1/4 cup fresh cilantro, to serve

Directions:

Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10-15 minutes, until almost tender.

While the potatoes are cooking, place a ceramic non-stick skillet on medium-high heat. Add the diced onion and bell pepper and cook for 3-5 minutes, until the onion becomes translucent.

Add the garlic and spices and cook another 1-2 minutes. Add in the tomatoes, vegetable broth and tomato paste. Bring the sauce to a simmer and cook for 5 minutes. Arrange the potatoes in the pan. Cover the pan and cook for 5-10 minutes, or until the potatoes are tender.

Serve immediately, topped with fresh parsley and cilantro. 

Serves 4

You can find more delicious recipes in the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 19-Jan-2021 - Disclaimer

Blueberry pancakes are a favorite for many, but using wild blueberries takes the nutrition in these pancakes to a new level. Do not confuse wild blueberries with their larger, cultivated cousins, which, while great for your health, don’t offer even a fraction of wild blueberries’ power. The more ways you can get these little powerhouse gems into your diet, the better. Enjoy a delicious stack of these gluten-free and dairy-free pancakes made only with clean ingredients.

Wild blueberries have the highest proportion of antioxidants of any food on the planet. On top of that, these tiny jewels have a plethora of undiscovered qualities. For one, they’re armed with dozens of antioxidant varieties that science does not yet know about, along with polyphenols, anthocyanins, anthocyanidins, dimethyl resveratrol, and as yet unknown cofactor adaptogenic amino acids.

Wild Blueberry Pancakes

Ingredients:

1 cup gluten-free rolled oats

2 tsp baking powder

1 tsp lemon juice

1/3 cup unsweetened almond milk

2 tbsp maple syrup

1/2 medium-sized banana

1/3 cup wild blueberries

Wild Blueberry Sauce:

1/2 cup wild blueberries

1 tsp arrowroot starch

2 tbsp maple syrup

1-2 tbsp water, if needed

Directions:

Place the oats, baking powder, lemon juice, almond milk, maple syrup, and banana in a blender and blend until smooth.

Pour batter into a bowl and gently stir in the wild blueberries.

Preheat a large non-stick ceramic frying pan over medium-low heat. Scoop 1/4 cup of the batter and cook for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for a further 30 seconds.

To make the topping, combine the wild blueberries, arrowroot, and maple syrup in a small saucepan on medium-high heat. Cook, stirring often, for 3-5 minutes, until the mixture is thick and the wild blueberries soft. If it gets very thick then add a bit of water.

Serve pancakes immediately, topped with the wild blueberry sauce. 

Serves 1

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 17-Jan-2021 - Disclaimer

Each of these three recipes has a mustard flavor and consistency that is unique from the others. The Honey Mustard is sweeter, the Zucchini Mustard has a thinner consistency, and the Potato Mustard has a thicker consistency–similar to a spreadable mustard. Feel free to try them all out and see which one is your favorite. Or rotate all three for variety! Each recipe is free of vinegar, which is a problematic ingredient because it pickles the liver. 

Potato Mustard

Ingredients:

2 1/2 tbsp raw honey

2 tsp mustard powder

3 tbsp lemon juice

1/2 garlic clove, roughly chopped

1/8 tsp turmeric

1/2 cup peeled and diced steamed potato

1 tbsp water

Directions:

Combine all ingredients in a blender and blend until smooth. Serve immediately or keep refrigerated until needed.

Honey Mustard

Ingredients:

1/3 cup raw honey

2 tsp mustard powder

1/4 cup lemon juice

1/2 clove garlic, finely grated

1/8 tsp turmeric

Directions:

Combine all ingredients in a small blender and blend until smooth. Alternatively, you can combine all the ingredients in a small bowl and whisk until uniform. Serve immediately or keep refrigerated until needed.

Zucchini Mustard

Ingredients:

3 tbsp raw honey

2 tsp mustard powder

3 tbsp lemon juice

1/2 garlic clove, roughly chopped

1/8 tsp turmeric

1/3 cup peeled and chopped zucchini

Directions:

Combine all ingredients in a blender and blend until smooth. Serve immediately or keep refrigerated until needed. 

For more delicious healing recipes, check out the NY Times best-selling book Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune

This item posted: 08-Jan-2021 - Disclaimer

These wonderful muffins will bring festive flavors into your home anytime of year. With bursts of tart cranberries and sweet orange in every bite, these muffins are sure to satisfy. 

Cranberries are high in the antioxidants (such as anthocyanins) that help heal cardiovascular disease and arteriosclerosis. They also hold phytoestrogen compounds that disarm invading estrogens from outside sources such as plastics, environmental pollutants, pesticides, and other synthetic chemicals. Cranberries destroy these toxic hormones that are responsible for so many of women’s health conditions.

Cranberry Orange Muffins

Ingredients:

1 cup gluten-free oat flour 

1 cup brown rice flour 

1/2 cup coconut sugar

2 tsp baking powder

2/3 cup unsweetened almond milk or light coconut milk

1/3 cup unsweetened applesauce 

1/4 cup freshly-squeezed orange juice

Zest from 1 large orange

1/4 cup + 2 tbsp melted coconut oil

2/3 cup dried cranberries

Directions:

Preheat oven to 350F/180C. Line a 12-cup muffin tin with paper lines or grease well. Set aside. In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar and baking powder. 

In another bowl, add the almond milk, applesauce, orange juice, orange zest and coco-nut oil. Whisk until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed and lump-free. Fold in the cranberries until evenly dispersed in the batter. Spoon the muf-fin batter evenly into the 12 muffin cups.

Bake for 22-24 minutes, until browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the muffin tin, then move to a wire rack and cool completely. Best enjoyed on the day of baking and kept in an airtight container until needed. 

Makes 12 muffins

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 01-Jan-2021 - Disclaimer

Classic sugar cookies made with only clean ingredients. No eggs, dairy, gluten, grains, refined sugar, or harmful oils. Grab a cup of your favorite herbal tea and enjoy a cookie with friends or family. 

Sugar Cookies

Ingredients:

1 1/3 cups almond flour

1/4 cup tapioca starch

1/2 tsp baking powder

1 tbsp melted coconut oil

1/4 cup maple syrup

1 tsp alcohol-free vanilla extract

1/4 cup maple sugar, to coat

Directions:

Preheat oven to 350F/180C. Like a baking sheet with parchment paper.

Combine the almond flour, tapioca starch, and baking powder in a medium sized bowl. Whisk until evenly mixed.

Add the melted coconut oil, maple syrup, and vanilla. Stir until you get a smooth, firm dough. Add more almond flour if needed in the dough is too wet. Refrigerate for 15 minutes. 

Scoop dough using a tablespoon-measure into balls, then coat in maple sugar. Arrange balls on the prepared baking sheet, leaving at least 3 inches between them. Press down with the bottom of a drinking glass until 1/3 inch to 1/2 inch thick. 

Bake for 9-11 minutes until the edges are golden but the center is still soft. Best enjoyed on the day of baking and kept in an airtight container until needed.

Makes 16-18 cookies

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 23-Dec-2020 - Disclaimer

Oats, coconut, and maple syrup come together in this recipe to produce a wonderfully flavorful cookie that tastes both indulgent and wholesome. These cookies which are traditionally called biscuits in Australia and New Zealand will likely be a hit with the whole family!

Coconut meat (and coconut oil) is antipathogenic due to its lauric acid content combined with other antioxidants present in it, so turn to coconut when you’re in need of an antibacterial and antiviral food. When coconut drops from the stomach into the intestinal tract, it kills off any pathogen it touches. Plus, its medium-chain fatty acids break loose other fats and aid in pushing them out of the body.

Anzac Biscuits

Ingredients:

1 tbsp ground flaxseeds + 2 1/2 tbsp water

1 cup rolled oats

3/4 cup desiccated coconut

2/3 cup coconut sugar

1/2 cup gluten-free oat flour

1/2 cup almond flour

1/3 cup melted coconut oil

2 tbsp maple syrup

1/2 tsp baking soda

2 tbsp boiling water

Directions:

Preheat the oven to 350F/180C. Line a baking tray with parchment paper. 

In a small bowl, combine the ground flaxseeds and water to make a flax egg. Whisk until uniform and set aside. In another bowl, mix together the oats, coconut, coconut sugar, oat flour, and almond flour. Set aside.

Combine the melted coconut oil and maple syrup in a small saucepan and heat until uni-form. In a small bowl, mix together the baking soda and boiling water. Add to the maple syrup and coconut oil mixture and stir well. Pour the wet ingredients into the dry. Add in the flax egg. Stir until you get a uniform dough.

Gently shape the dough into balls with your hands (the mixture is quite soft and sticky) and place on the prepared baking tray, leaving about 3 inches between each ball. Cover the base of a glass with parchment paper and press the balls down to flatten into cookies. Make sure to leave space between the cookies; they will spread as they bake. 

Bake for 16-20 minutes, until browned on top. The cookies should still be soft at this point; they will harden as they cool. Remove cookies from the oven and cool for 5 minutes on the baking tray, then transfer to wire rack to cool completely.

Best kept in an airtight container at room temperature until needed. 

Makes 20 cookies

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 21-Dec-2020 - Disclaimer

Fig Cookies

At first bite of these incredible fig cookies, you’ll be so happy you made them! They’re full of flavor and may just become one of your very favorite baked treats. 

Figs are a fantastic food for brain and gut health. They have unique phytochemicals that are bonded to minerals such as bioavailable potassium and sodium that specifically nourish and build neurotransmitters while also supporting neurons and synapses in the brain. The pulp and fiber of figs massage the intestinal lining and build up the digestive immune system.

Fig Cookies

Ingredients:

Filling:

2 cups stems removed and roughly chopped dried figs

2 tbsp coconut sugar

1/4 cup applesauce

1/2 cup water

1 tsp lemon juice

Cookie dough:

2 tbsp ground flaxseeds

1/4 cup applesauce

1/2 cup coconut sugar

1 tsp vanilla powder or alcohol-free vanilla extract

1/4 cup melted coconut oil

1 cup gluten free oat flour 

1/3 cup brown rice flour

2 tbsp tapioca flour

1/2 teaspoon baking powder

Directions:

In a small saucepan, combine the dried figs, coconut sugar, applesauce, water, and lemon juice. Bring to a boil, then reduce to simmer and cook for about 15-20 minutes or until the figs are soft and the liquid has reduced. Place in a food processor or blender and pulse a few times until you get a uniform thick paste. Set aside.

To make the cookie dough, combine the ground flaxseeds, applesauce, coconut sugar, vanilla and coconut oil in a bowl. Whisk until uniform. In another bowl, whisk together the oat flour, brown rice flour, tapioca flour and baking powder. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes. 

Preheat oven to 350F/180C. Line a baking sheet with parchment paper.

To assemble, roll out the chilled cookie dough to about 1/4 inch thickness between two sheets of parchment paper. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise. Working on one of the halves, spread a line of filling about 1-inch wide down the length closer to one edge. Lift one edge of the dough (you can use the parchment paper for this) and fold over the middle. Gently roll the log over so that the seam is on the bottom. Cut into cookies. 

Repeat with the other half of the dough. Gather any scraps and repeat again. Transfer cookies to the prepared baking pan and bake for 12-13 minutes, until lightly browned. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely. Best kept in an airtight container at room temperature until needed.

Makes 25-30 cookies

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 20-Dec-2020 - Disclaimer

These delicious, nutty Pignoli cookies let their signature pine nut and almond flavor shine through. These cookies skip the egg whites and refined sugar normally found in Pignoli cookies but the flavor is just as rich and satisfying.

Pignoli (Pine Nut) Cookies

Ingredients:

1 tbsp ground flaxseeds

2 1/2 tbsp water

2 tbsp softened coconut oil

1/2 cup maple sugar

1 1/4 cup almond flour

1/3 cup pine nuts

Directions:

Preheat oven to 350F/180C. Line a baking tray with parchment paper.

In a mixing bowl, whisk together the ground flaxseeds and water. Set aside for 5 minutes.

Add the coconut oil and maple sugar to the bowl. Stir until you get a uniform mixture. Stir in the almond flour until you get a firm, rollable dough. Refrigerate for 15 minutes.

Using a tablespoon measure, scoop the dough and drop onto prepared baking sheet. Sprinkle pine nuts over the cookies, pressing them in slightly. Bake for 14-18 minutes, until golden brown. Let sit for 5 minutes before placing cookies on a wire rack to cool completely. Best kept at room temperature in an airtight container.

Makes 12-14 cookies

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 19-Dec-2020 - Disclaimer

This recipe uses millet or gluten-free oatmeal with the addition of a secret weapon: wild blueberries. These little purple gems offer an explosion of delicious flavor, and their healing properties for the liver and the rest of the body are a true miracle.

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 Porridge

Ingredients:

1 cup millet or gluten-free oats 

2 cups water; more if needed 

1/2 teaspoon cinnamon 

1/2 cup wild blueberries 

2 tablespoons fresh wild or cultivated blueberries, or frozen wild blueberries, for garnish 

Pure maple syrup or raw honey, to taste

Directions:

Place the millet, water, and cinnamon in a small saucepan, stir, and bring it to a boil. Add more water if needed. Reduce to a simmer, cover, and cook until soft, about 10 to 15 minutes, stirring intermittently. Once it’s cooked, remove the saucepan from the heat, cover it, and let it sit for a few minutes. 

Alternatively, place the oats, water, and cinnamon in a small saucepan and bring to a simmer. Add more water if needed. Cover and cook until soft, about 5 to 10 minutes. 

Stir in the wild blueberries and maple syrup to taste. Serve topped with the 2 tablespoons of blueberries.

Find over 75 more delicious, healing recipes in book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune for you and your family. 

This item posted: 16-Dec-2020 - Disclaimer

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Recent posts:

Pineapple Upside Down Cake - This cake is aesthetically gorgeous and it tastes as good as it looks! It’s a fantastic cake to serve to at social gatherings when you want a healthy option that looks truly beautiful. ..
Shakshuka - Shakshuka is a Tunisian and Middle Eastern recipe of onions and tomatoes simmered with spices that usually contains poached or baked eggs. In this recipe, the eggs are replaced with baby pota..
Wild Blueberry Pancakes - Blueberry pancakes are a favorite for many, but using wild blueberries takes the nutrition in these pancakes to a new level. Do not confuse wild blueberries with their larger, cultivated cous..
Mustard Recipes - Each of these three recipes has a mustard flavor and consistency that is unique from the others. The Honey Mustard is sweeter, the Zucchini Mustard has a thinner consistency, and the Potato M..
Cranberry Orange Muffins - These wonderful muffins will bring festive flavors into your home anytime of year. With bursts of tart cranberries and sweet orange in every bite, these muffins are sure to satisfy. Cran..
Sugar Cookies - Classic sugar cookies made with only clean ingredients. No eggs, dairy, gluten, grains, refined sugar, or harmful oils. Grab a cup of your favorite herbal tea and enjoy a cookie with friends ..
Anzac Biscuits - Oats, coconut, and maple syrup come together in this recipe to produce a wonderfully flavorful cookie that tastes both indulgent and wholesome. These cookies which are traditionally called bi..
Fig Cookies - At first bite of these incredible fig cookies, you’ll be so happy you made them! They’re full of flavor and may just become one of your very favorite baked treats. Figs are a..
Pignoli Cookies - These delicious, nutty Pignoli cookies let their signature pine nut and almond flavor shine through. These cookies skip the egg whites and refined sugar normally found in Pignoli cookies but ..
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