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!

In this delicious recipe, raisins along with cinnamon are the star ingredients. The raisins bring bursts of flavor while also offering healing properties. We tend to overlook raisins as a healing food. But don’t let their humble status fool you. Raisins are more powerful for your health than goji berries! Cinnamon is another healing food that will also fill your home with its wonderful fragrance as the Cinnamon Raisin bread bakes. Enjoy this bread alone or try spreading a little raw honey on top for an extra sweet treat.

Cinnamon Raisin Bread

Ingredients:

Directions:

Preheat oven to 350F/180C. Line a loaf pan with parchment paper.

Mix together the ground flaxseeds and water. Set aside for 5 minutes, until thickened. 

Add the flaxseeds to a medium-sized mixing bowl together with the applesauce, maple syrup, and water. Whisk until uniform. 

Add the oat flour, millet flour, tapioca starch, baking powder, and cinnamon to the wet ingredients and stir until evenly mixed. Stir in the raisins until evenly dispersed in the batter, then set the batter aside for 15 minutes.

Pour the batter into a loaf pan, being careful not to lose any of the air bubbles that have formed in the batter. Bake for 50-60 minutes, until a toothpick inserted comes out clean. 

Remove from oven and carefully tip out of the loaf pan right away. Remove the parchment paper and place on a wire rack until it has completely cooled. Slice and serve.

For more delicious 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.

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Creamy and full of flavor, this pumpkin soup is comfort in a bowl. Serve it up for family dinner or make it for yourself and enjoy the leftovers for a few days. This recipe is dairy-free and oil-free. If you would like to make the recipe fat-free, you can omit the coconut milk and add extra healing broth or water to reach your preferred consistency. Pumpkin, the star ingredient in this recipe, is loaded with healing nutrients that the liver can easily store.

Pumpkin Soup

Ingredients:

Directions:

In a large pot on medium-high heat add the pumpkin, onion, garlic, ginger, cumin, coriander, paprika, oregano or thyme, red pepper flakes, and vegetable stock or water to the pot. Bring to a simmer and cook, uncovered, for 20-30 minutes until the pumpkin is tender. 

Transfer mixture to a blender and add the coconut milk. Blend until smooth, about 1-2 minutes on high speed. Alternatively you can use an immersion blender.

Pour the soup back in the pot and heat until warm. Divide soup between bowls and top with pumpkin seeds (if using). Serve immediately. 

Serves 4

For more delicious 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

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Mouth-meltingly delicious and sweet, with the perfect tangy lemon edge, these crunchy lemon snap cookies could well become a favorite in your home!

Lemons contain micro mineral salts that break down pathogens such as unproductive bacteria, mold, yeast, and fungus to help protect your liver’s immune system. The rich calcium levels in lemons binds to the vitamin C within them, and both of these enter into the liver, where they waken a stagnant, sluggish, fatty liver, helping loosen and disperse fat cells. 

Lemon Snaps

Ingredients:

Directions:

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

In a mixing bowl, combine the ground flaxseeds and water. Set aside for 5 minutes so the flaxseeds can expand. Stir in the coconut oil, maple sugar, maple syrup, lemon juice, and lemon zest until you get a uniform mixture.

In a separate bowl, whisk together the almond flour, oat flour, baking soda, and baking powder. Add the dry mixture to the wet in 2 parts, stirring to form a loose dough. Chill dough in the fridge for 30 minutes.

Using a 1 1/2 inch cookie scoop, scoop the dough and roll into balls. The dough should be quite soft. Place on a prepared baking tray and press down lightly with your palm.

Bake for 16-18 minutes, until golden brown. The cookies should be quite soft at this point; they will harden as they cool. 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 14-16 cookies

For more delicious 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

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Crispy baked potatoes carry the flavors of an Everything Bagel in this easy and fun recipe. This is a great alternative for anyone avoiding grains in order to heal in general. 

The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentration of macro and trace minerals from the earth. Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, inflammation, and the viruses such as Epstein-Barr and shingles that are behind rheumatoid arthritis, joint pain, autoimmune disease, and more.

Everything Potatoes

Ingredients:

Directions:

Preheat oven to 400F/200C. Line a baking sheet with parchment paper. If using an air fryer then you can skip this step.

In a medium-sized bowl, combine the onion granules, garlic granules, black sesame seeds, white sesame seeds, poppy seeds, and sea salt (if using). Mix well. 

Halve the potatoes, then press cut side down into the seasoning until evenly coated. Repeat with the rest of the potatoes. Arrange potatoes on the baking sheet or in your air fryer basket. Bake for 30-40 minutes in the oven or air fry for 25-30 minutes. Serve immediately. 

Makes 1 to 2 servings

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

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This delicious, moist pumpkin bread is a wonderful treat. Enjoy it with family or friends on a cozy weekend or make it for yourself and store the leftovers in a freezer-safe bag or container and defrost a slice when you wish to enjoy it. 

Pumpkin is a rich source of B-vitamins such as folates, niacin, thiamin, and pantothenic acid and minerals like calcium and potassium. Pumpkin also contains immune-boosting properties which can help the body stay strong and ward off common colds and flus that may be going around.

Pumpkin Bread

Ingredients:

Directions:

If using fresh pumpkin, place the diced pumpkin in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10-15 minutes until tender. Remove and cool completely.

Place the pumpkin in a blender and blend until smooth. Measure out 1 cup of pumpkin puree and leave the rest for another recipe.

Preheat oven to 350F/180C. Grease an 8- or 9-inch loaf pan with coconut oil or line with parchment paper. Set aside.

In a medium-sized bowl, add the pumpkin puree, maple syrup, coconut milk, and vanilla. Whisk until uniform.

In another bowl, whisk together the oat flour, brown rice flour, baking powder, and pumpkin pie spice. Whisk until uniform and lump-free.

Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable.

Pour the batter into the prepared baking tin and top with pumpkin seeds (if using). Bake for 50-60 minutes, until browned on top and toothpick inserted comes out clean.

Cool for 5 minutes in the baking tin, then gently remove and place on a wire rack to cool completely. Slice and serve. 

Serves 4-6

For more delicious 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

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This Pumpkin Spice “Latte” brings the flavors of fall and festivities into a creamy and warming drink. This recipe is dairy-free, doesn’t contain coffee or caffeine, and uses only 100% pure maple syrup as a sweetener. It also includes options for three different milks–oat, almond, or coconut milk–so you can choose what works best for you. 

Winter squash such as pumpkin is high in carotenoids that protect liver cells from damage. The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body.

The combination of sugars and high mineral content of maple syrup quickly travels to the liver and becomes instant fuel of phytonutrient composition. Maple syrup is like an IV for the liver containing the best of both worlds: a vast array of vitamins, minerals, and other nutrients (many of them still undiscovered) coupled with high-quality sugar on which the liver thrives.

Pumpkin Spice Latte

Ingredients:

  • 1/4 cup pumpkin puree, homemade or canned
  • 2 cups gluten-free oat, unsweetened almond, or light coconut milk
  • 1/4 cup 100% pure maple syrup, to taste
  • 1 tsp pumpkin pie spice
  • 1-2 tbsp coconut whip, to serve (optional)
  • For the coconut whip topping (optional):
  • 1 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight
  • 2-3 tbsp raw honey

Directions:

Combine the pumpkin puree, milk, maple syrup, and pumpkin pie spice in a blender. Blend until smooth.

Pour the mixture into a small pot and heat until warm on medium-high heat.

To make the optional coconut whip, 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 of coconut milk, leaving the coconut water/milk 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.

Pour into a mug and top with coconut whipped cream (if using). You will have coconut whip leftover for another use. Sprinkle a bit of pumpkin pie spice on top and serve. 

Serves 1-2

Learn more about how to heal from the New York Times bestselling book Cleanse To Heal

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Made with pumpkin and gluten-free grains, these baked donuts are a delicious but far healthier alternative to their fried, wheat-filled counterparts. They’re fun to make for children or to share with loved ones who are trying to make cleaner food choices. You can enjoy them dipped in the creamy cinnamon cashew glaze for a decadent finish, or enjoy them unadorned for a simpler palate. 

Winter squashes such as pumpkin are loaded with nutrients that our livers can easily store. They are high in carotenoids that protect liver cells from damage. The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body.

Pumpkin Donuts

Ingredients:

Donuts:

Cinnamon glaze:

Directions:

Preheat oven to 350F/180C. Lightly grease a 12-donut pan. Set aside.

In a medium-sized bowl, whisk together the pumpkin puree, maple syrup, and coconut oil. In another bowl, add the oat flour, brown rice flour, baking powder, and cinnamon. Whisk until uniform and lump-free.

Pour the wet ingredients into the dry. Stir until evenly mixed. Spoon or pipe the batter into the greased donut pan. Bake for 12-14 minutes, until lightly browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the donut pan, then move to a wire rack and cool completely. 

To make the glaze, add the drained cashews, maple syrup, coconut oil, cinnamon, cardamom, and water to a blender and blend until very smooth, for 4-5 minutes, scraping down the sides as needed. When the donuts are cool, dip them in the glaze. Best enjoyed on the day of baking and kept in an airtight container until needed. 

Makes 12 donuts

For more delicious 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

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These pancakes are delicious and just the right amount of sweet. They’re also a fantastic way to sneak in some healing foods. Butternut squash and zucchini are the star ingredients, each bringing its own unique healing properties. Enjoy these pancakes for breakfast, lunch, or dinner. Double, triple, or quadruple the recipe if you are serving these pancakes to your family.

Butternut squash is a fruit that’s loaded with nutrients that our livers can easily store. It’s also high in carotenoids that protect liver cells from damage. The glucose in winter squash such as butternut can stabilize the liver, allowing blood sugar to stabilize overall in the body.

Zucchini is 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.

Butternut Pancakes 

Ingredients:

Directions:

Add a couple of inches of water to a steamer or medium-sized pot and place a steaming basket in it. Add the diced butternut, cover and cook for 10-15 minutes until tender when pierced with a fork. Remove from heat and let cool for 5 minutes.

Place the cooked butternut in a blender and blend until very smooth. Measure out 1/2 cup of the butternut puree and add it to a medium-sized mixing bowl. Add the water and maple syrup to the mixing bowl and whisk until uniform.

Combine the cassava flour, arrowroot, cinnamon, and baking powder in another bowl and stir until evenly mixed. Add to the wet ingredients and whisk until uniform. The batter should be thick but pourable. Stir in the grated zucchini. 

Place a non-stick ceramic skillet on medium-low heat. Scoop the batter onto the skillet, using a tablespoon or two for each pancake. Cook for 4-5 minutes on one side, until browned on the bottom and starting to firm up on the top. Gently flip the pancakes, then continue cooking for another 1-2 minutes. Serve pancakes immediately with a drizzle of maple syrup. 

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

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