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!

These sweet potato toasts make an easy and delicious breakfast, lunch, dinner, or snack. Serve them with a big salad to make a heartier meal or enjoy them alone for a light meal or snack. While the ingredients are simple, the combination of sweet and savory, herby and garlic, makes this meal flavorful.

Abundant in vitamins, minerals, and other nutrients, orange-fleshed sweet potatoes are especially praised for being packed with carotenoids such as beta-carotene and lycopene, and rightfully so. These phytochemicals are extremely powerful.

Mushrooms help reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.

Sweet Potato Toast With Garlic Mushrooms

Ingredients:

  • 1 large sweet potato
  • 1 cup chopped button or crimini (baby Portobello) mushrooms
  • 2 garlic clove, minced
  • 1-2 tbsp water
  • 1 tbsp finely chopped fresh parsley
  • 1/2 tbsp freshly-squeezed lemon juice

Directions:

Preheat oven to 400F/200C. Line a baking sheet with parchment paper.

Cut the ends off of the sweet potato, then cut lengthwise inch 1/2-inch thick slices.

Arrange slices on the baking tray and bake until tender and easily pierced with a fork, about 15-20 minutes.

Place a small, non-stick ceramic skillet on medium-high heat. Add the mushrooms and a bit of water to prevent sticking. Cook for 3-5 minutes, until the mushrooms are soft.

Stir in the garlic and continue cooking for 2-3 minutes. Remove from heat.

Stir in the chopped parsley and lemon juice.

Serve toast immediately topped with cooked mushrooms.

Alternatively, you can keep the toast slices refrigerated and reheat in a toaster when needed.

Serves 1-2

For delicious, healing 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.

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If you’re used to eating kale salads with lots of avocado, oil, or dressings, you may be surprised at just how delicious this fat-free recipe is—it doesn’t compromise on flavor, especially with the optional addition of garlic, chili pepper, and dates. If you normally avoid raw kale altogether because it seems fibrous, this is a fantastic recipe for you to try. Breaking up and mixing the ingredients in a food processor helps the flavors combine, and also makes the kale and other healing foods in this recipe easy to eat.

Kale is a beneficial food for the entire intestinal tract because it starves unfriendly bacteria and microorganisms while feeding beneficial bacteria and microorganisms. It’s very helpful for improving the ileum environment, which in turn improves vitamin B12 production so the liver can receive this vital nutrient through the hepatic portal vein.

Chopped Kale Salad

Ingredients:

  • 1/2 bunch kale, stems removed and roughly chopped
  • 1/2 bunch green onions, roughly chopped
  • 1 cucumber, roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 large tomatoes, roughly chopped
  • 3 /4 cup chopped asparagus
  • Juice of 1 to 2 oranges
  • 1 garlic clove, finely minced (optional)
  • 1 chili pepper, finely chopped (optional)
  • 1 to 2 dates, finely chopped (optional)

Directions:

Place the chopped kale and green onions in an even layer in the food processor and process at high speed until very finely chopped. Scrape down the sides as needed, and then remove and add to a large bowl.

Place the cucumber in the food processor and pulse until chopped, for about 3 seconds. Remove and add to the kale and green onions.

Place the celery in the food processor and pulse 1 to 2 times, until chopped. Add to the bowl. Place the tomatoes in the food processor and pulse 1 to 2 times, until roughly chopped.

Add to the bowl. Add all the salad ingredients back to the food processor together with the chopped asparagus, orange juice, and additional options. Pulse 1 to 2 times, until evenly mixed. Divide between bowls and serve.

Learn how to cleanse and heal in my book Cleanse To Heal available on Amazon, Barnes & Noble, Walmart, Target, The Book Depository and anywhere books are sold

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This vibrant soup is as rich in flavor as it is in color, and it’s very straightforward to make. Throw everything in to roast and then simply blend it into this inviting soup. This is a great recipe to make fresh or in advance for leftovers—it tastes fantastic either way!

Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy, helping rid sludge from the gallbladder and even reduce gallstone size.

Garlic: Since the liver deals with an onslaught of pathogens, it needs herbs and foods that help it fight its cause. Garlic is one such herbal food. The medicinal, pungent, astringent quality of garlic is a pathogen’s worst nightmare. Phytochemical compounds from garlic seep through the walls of the intestinal tract into blood vessels that lead up through the hepatic portal vein into the liver.

Roasted Red Pepper & Tomato

Ingredients:

  • 1 pound roughly chopped red bell peppers
  • 1 pound plum tomatoes
  • 1 cup diced onion
  • 3 garlic cloves, roughly chopped
  • 1/2 cup chopped celery
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 11/2 cups water or Liver Rescue Broth
  • (recipe on page 394 of Cleanse to Heal)
  • Fresh basil, to serve

Directions:

Preheat oven to 400°F/200°C. Line a baking dish with parchment paper. Add the chopped peppers, tomatoes, diced onion, garlic, celery, thyme, and red pepper flakes (if desired) to the baking dish. Mix well. Place in the oven and roast for 20 to 25 minutes, until browned and tender.

Remove from the oven and add to a blender together with the water or Liver Rescue Broth. Blend until smooth. Pour into a pot and heat until simmering. Ladle into soup bowls and garnish with fresh basil. Serve immediately.

Learn how to cleanse and heal in my book Cleanse To Heal

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Enjoy the delicious flavors of apple pie in this heavenly smoothie. Creamy, satisfying, and sweet, it will feel like you are indulging in a dessert, but without any of the drawbacks that come with the wheat, eggs, butter, and refined sugar of regular apple pie. In fact, this recipe is packed full of healing ingredients, so you can feel good about making it for yourself and your family over and over again.

Never underestimate the power of an apple. This fruit’s anti-inflammatory properties make it a top pick when you’re faced with practically any illness. Encephalitis (brain inflammation), IBS (intestinal inflammation), and viral infection (which can result in nerve inflammation) are just a few conditions in which apples can play the critical nutritional role of calming your system by reducing viral and bacterial loads that create inflammation.

Apples also provide living water to support the liver’s hydration capabilities, so it can store the water and then release it back into the bloodstream when 285 dehydration or dirty blood syndrome occurs. The fruit acids in apples help cleanse the liver by dispersing toxic films that build up inside its storage banks. Apples starve out bacteria, yeast, mold, other funguses, and viruses from the intestinal tract and liver.

Apple Cinnamon Smoothie

Ingredients:

Directions:

Place all the ingredients in a blender and blend until smooth. Serve immediately.

Makes 1 serving

Learn how to cleanse and heal in my book Cleanse To Heal available on Amazon, Barnes & Noble, Walmart, Target, The Book Depository and anywhere books are so

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Moist apple cinnamon spiced muffins topped with a delicious streusal topping that are also free of eggs, dairy, gluten, and bad oils? This recipe has got you covered!  These muffins are a perfect treat for anyone looking to indulge without consuming harmful ingredients.

Apple Cinnamon Muffins

Ingredients:

Streusal topping:

Directions:

Preheat oven to 350F/180C. Line a 12-cup muffin tin with paper lines or grease well. Set aside.

Make the streusel by combining the oats, oat flour and coconut sugar in a small bowl. Whisk until uniform, then pour in the maple syrup and coconut oil. Rub the wet ingredients into the dry until you get a crumbly mixture. Set aside.

In a medium-sized bowl, whisk together the ground flaxseeds, water, maple syrup, applesauce, coconut oil and vanilla.

In another bowl, add the oat flour, brown rice flour, baking soda, baking powder and cinnamon. Whisk until uniform and lump-free.

Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be thick but pourable. Add a bit more flour or almond milk if needed to get this consistency.

Gently fold in the diced apples.

Spoon the muffin batter into the muffin cups, filling them to the edge. Top each with the crumb topping.

Bake for 20-24 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.

These muffins are best enjoyed on the day of baking and in an airtight container until needed.

Makes 12-16 muffins

For delicious, healing 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.

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These wonderful Apple Blackberry Bars are a delicious treat you can enjoy with family or friends, or make for children for lunchboxes or after school snacks. Apples and blackberries are two incredible foods that bring both healing properties and flavor to this recipe.

Apples help cleanse and purify the organs, improve circulation in your lymphatic system, repair damaged skin, and regulate blood sugar.

Blackberries protect the liver from troublemakers that can cause damage; the many undiscovered antioxidants they contain help shield cells from harm.

Apple Blackberry Bars

Ingredients:

For the filling:

  • 1 3/4 cups finely diced apples
  • 1 cup blackberries
  • 1 tbsp arrowroot
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves (optional)
  • 1/4 tsp ground ginger (optional)

For the base and topping:

Directions:

Preheat oven to 350F/180C. Line an 8x8 inch pan with parchment paper. Set aside.

To make the filling, combine the diced apples, blackberries, arrowroot, coconut sugar, cinnamon, ground cloves, and ground ginger (if using) in a medium-sized bowl. Stir until evenly mixed and set aside.

To make the base and topping, combine the oat flour, oats, coconut sugar, and cinnamon in a large mixing bowl. Pour in the melted coconut oil and stir until the dough clumps together.

Place 2 cups of the mixture into the prepared pan and set aside the rest. Press the mixture evenly to the base of the pan using your fingers or a flat-bottomed glass.

Arrange the apple and blackberry filling on top of the base and spread out evenly. Sprinkle the rest of the crumb mixture over the filling.

Bake for 30-35 minutes, until the filling is bubbly and the top golden. Remove from oven and cool completely before slicing into bars.

Makes 12 bars

For more information on the healing benefits of pomegranates, check out the New York Times best-selling book, Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables.

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This lemon tart is both beautiful and full of bright flavor. It’s a fantastic choice for an elegant dessert to serve to friends and family or to make for a special occasion.

Lemons (and limes) have some of the most highly absorbable vitamin C around. They also offer bioactive calcium that your body craves. Lemons are also rich in antioxidant flavonoids.

Lemon Tart

Ingredients:

For the crust:

For the filling:

  • 3/4 cup lemon juice (about 3 lemons)
  • zest of 2 lemons
  • 3 tbsp potato starch
  • 1/2 cup + 2 tbsp maple syrup
  • 3 tbsp melted coconut oil
  • 1 cup raw cashews
  • 1 1/4 cup full fat canned coconut milk

For topping:

  • 1 cup berries, such as raspberries, blackberries, and blueberries

Directions:

To make the crust, combine the ground flaxseeds, applesauce, coconut sugar, and coconut oil in a bowl. Whisk until uniform.

In another bowl, whisk together the oat flour, brown rice flour, and tapioca flour. 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.

Roll the dough out between two sheets of parchment paper, then transfer to a 9-inch springform tart pan. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Prick the dough a few times with a fork to prevent it from rising in the oven.

Bake for 16-18 minutes or until golden brown. Remove from the oven and cool completely in the baking dish.

To make the filling, combine the lemon juice, lemon zest, potato starch, maple syrup, coconut oil, cashews and coconut milk in a blender. Blend until very smooth.

Pour mixture into a medium-sized saucepan. Bring the heat to medium-high and stir frequently until the mixture starts gets very thick.

Let cool slightly before pouring into the tart shell and spreading it out evenly. Set for at least 3 hours in the fridge.

Arrange berries on top before serving.

Serves 6-8

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.

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Upgrade your regular blueberry muffin with these plant-based, gluten-free, dairy-free, and egg-free wild blueberry muffins. Even the blueberries are upgraded! Wild blueberries contain far more nutrients, antioxidants, and undiscovered healing properties than larger cultivated blueberries. The flavor of these muffins won’t disappoint!

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.

Wild Blueberry Muffins

Ingredients:

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, coconut oil, and vanilla. Whisk until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed and lump-free. Fold in the wild blueberries until evenly dispersed in the batter.

Spoon the muffin batter evenly into the 12 muffin cups. Bake for 22-26 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

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