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!

A beloved Tuscan street food that’s popular throughout Europe and goes by a few different names such as Torta di Ceci, Farinata or Socca in France. Traditionally made with rosemary, it’s oh so simple, delicious, and versatile. Serve with a hearty tomato marinara.

Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver uses 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.

Rosemary: A powerful antibacterial that specializes in fighting antibiotic-resistant bacteria such as those that take hold in hospitals. Rosemary contains both caffeic acid and rosma-rinic acid which also act as a powerful anti-inflammatory making it ideal for those who suffer with auto-immune disorders such as rheumatoid arthritis, chronic fatigue syndrome, and fibromyalgia. It also contains properties and volatile oils that work similarly to anti-histamines and make it very useful to treat conditions such as asthma and chronic migraines. 

Torta De Ceci

Ingredients:

Directions:

In a medium-sized bowl, whisk together the chickpea flour and water until lump free. Cover with a clean kitchen towel and soak at room temperature for 8 hours to overnight.

Preheat oven to 425F. Cover a large cookie tray with parchment paper.

Add the sea salt and olive oil to the batter (if using), then pour the batter onto the par-chment-covered baking tray. Sprinkle with rosemary (if using). 

Carefully lift the tray into the oven and bake for 25-35 minutes, until browned on top. Remove from the oven and cool for 5-10 minutes before removing the parchment pa-per and cutting into pieces. 

Serve with tomato marinara

Serves 6-8

For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue.

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

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Warmly spiced black bean meatballs in a fresh tomato marinara sauce–yum! These meatballs are a real crowd pleaser. Serve them up for family along with zucchini noodles or gluten-free pasta and alongside a crisp salad for a delicious dinner everyone will enjoy.

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.

Black Bean Meatballs

Ingredients:

Marinara:

  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 3 cups crushed tomatoes
  • 1/4 cup tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp coconut sugar
  • 1/4-1/2 tsp red pepper flakes, to taste (optional)
  • Sea salt, to taste (optional)
  • Fresh basil or parsley, for garnish

Directions:

To make the black bean meatballs, combine the black beans, oats, diced onion, garlic, tomato paste, onion powder, paprika, chili powder (if using), smoked paprika, ground cumin, dried oregano and sea salt (if using) in a food processor and blend until smooth, scraping down the sides as needed. 

Preheat oven to 400F. 

Form the mixture into balls (you should get about 14-16) and cook on a non-stick oven-proof skillet on medium-high heat until browned on all sides. Transfer pan to oven and bake for 20 minutes, until crispy.

While the black bean balls are in the oven, make the marinara by placing a non-stick saucepan on medium-high heat. Add the onion and cook for 3-5 minutes, until soft. Add the garlic and cook for a further 2 minutes. 

Add the crushed tomatoes, tomato paste, dried basil, dried oregano, coconut sugar, red pepper flakes (if using) and sea salt (if using). Cook uncovered, for 5-7 minutes, until slightly thickened and the flavors have infused. Add the meatballs to the pan and coat with sauce. Serve immediately, garnished with fresh basil for parsley. 

Serves: 3-4

For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue.

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

Read this post

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These hearty chili cheese fries are the ultimate comfort food without the dairy, plus they’re low in fat! It’s hard to beat this comforting meal!

Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. 

Chili Cheese Fries

Ingredients:

  • 3-4 large russet potatoes, cut into fries
  • 1/2 tsp paprika
  • 1 tsp dried oregano
  • Sea salt, to taste (optional)
  • 1 1/2 cups chili, to serve 
  • 1 tbsp chopped fresh parsley, to serve

Cheese

Directions:

Preheat oven to 425F. Line a large baking sheet with parchment paper. To make the fries, place the uncooked fries in a large bowl and add the paprika, dried oregano and sea salt. Mix until well coated.

Arrange the fries in a single layer on the baking sheet and bake for 30-35 minutes, flipping them over half-way, until crispy and browned on both sides.

To make the cheese sauce, place the unsweetened almond milk, arrowroot, onion powder, garlic powder, paprika, turmeric, lemon juice, coconut aminos (if using) and sea salt (if using) in a small saucepan. Stir with a whisk until uniform.

Place the saucepan on medium-high heat and bring to a boil. Reduce the heat to a simmer and cook, stirring often, until the mixture thickens - about 1-2 minutes. Remove from heat.

Taste and adjust the seasoning. Add a bit more almond milk if a thinner sauce is desired. 

To serve, place fries on a serving platter and top with the chili. Drizzle with cheese sauce and garnish with chopped parsley. Serve immediately. 

Serves: 2

For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue.

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

Read this post

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This delicious Hash Brown Omelette is perfect for someone who loves a savory breakfast, for a weekend brunch, or paired with a leafy green salad for dinner. It’s packed full of flavor and easily customizable for your tastes. The mashed avocado is an optional addition; it tastes fantastic either way!

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. Potatoes will be your allies if you’re looking to fight any chronic illness—to fend off liver disease, strengthen your kidneys, soothe your nerves and digestive tract, and reverse Crohn’s, colitis, IBS, or peptic ulcers.

Hash Brown Omelette 

Ingredients:

  • 1 lb potatoes, peeled and grated
  • 1 tbsp arrowroot starch
  • 1/2 tsp dried thyme
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • Sea salt, to taste (optional)
  • 1/4 tsp olive oil (optional)
  • 1/4 red onion, thinly sliced
  • 8 oz asparagus, trimmed and roughly chopped
  • 1/2 tsp dried oregano
  • 1/2 cup halved cherry tomatoes
  • 1/2 avocado, mashed (optional) 
  • 1/3 cup fresh arugula
  • Squeeze of lemon juice 

Directions:

Place the grated potatoes in a muslin cloth or nut-milk bag and squeeze out the excess moisture. Add the potatoes to a medium-sized bowl together with the arrowroot, dried thyme, onion powder, garlic powder and sea salt (if using). Mix until combined.

Place a non-stick crepe or shallow frying pan on medium-low heat. Brush with olive oil (if using). Add the grated potatoes to the pan in a flat, even layer. Cook for 12-15 minutes, until crispy and browned on the bottom, pressing down on the hash brown with the back of a spatula every once in a while to make them stick together. Gently flip the hash brown over. Continue cooking for 10-12 minutes, until crispy and browned.

To make the filling, place a separate non-stick pan on medium-high heat. Add the red on-ion and cook for 2-3 minutes, until soft. Add the asparagus and cook for another 3-5 minutes, stirring often, until it starts to soften. Add the dried oregano and cherry tomatoes and continue cooking until they cherry tomatoes begin to burst, about 2-3 minutes, season with sea salt (if using) and remove from heat. 

To serve, place the hash brown on a plate and add the mashed avocado (if using) and cooked vegetables to one half. Top with arugula and a squeeze of lemon juice. Close the other half of the omelette over the filling. Serve immediately. 

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

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This gluten-free, dairy-free, and fat-free Chili recipe is rich in flavor and easy to make. It’s a great recipe to have up your sleeve for family dinners or social gatherings because it’s so versatile and can pair well with many other savory dishes. You may wish to make extra and freeze the leftovers for easy weeknight dinners. 

“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. Even poorly grown tomatoes have a high mineral content. These minerals often get to the deep, inner core of the liver, helping prevent disease where it commonly starts for people.” – Excerpt from Liver Rescue.

Chili {Gluten-Free, Dairy-Free, & Fat-Free}

Ingredients:

  • 1 cup diced onions
  • 4 garlic cloves, minced
  • 1/3 cup finely chopped carrots 
  • 1/2 cup diced red pepper
  • 1 cup crushed tomatoes
  • 1/3 cup tomato paste
  • 3 cups cooked or 2 15oz cans of kidney beans, drained or rinsed
  • 2 cups water or vegetable broth
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1-2 tbsp chili powder, depending on heat preference
  • 1 tbsp coconut aminos (optional)
  • Sea salt, to taste (optional)
  • 1 tbsp fresh lime juice, to serve (optional)
  • Fresh cilantro, to serve

Directions:

Place a deep pot on medium-high heat. Add the onions and cook for 3-5 minutes, until soft. Add a bit of water if the onions start sticking to the pan. Add the garlic, carrots and red pepper to the pot. Cook for another 3-5 minutes. Add the crushed tomatoes, tomato paste, beans, water/vegetable broth, ground cumin, smoked paprika, dried oregano, chili powder, coconut aminos and sea salt (if using). Bring the mixture to a boil, then lower the heat to a simmer and cook for 15-20 minutes, uncovered, until the beans and carrots are soft and the liquid has reduced. Serve immediately with a squeeze of lime juice and fresh cilantro.

Serves 3-4

Find out more about the healing benefits of many different foods in Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease.

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A healthy, low-fat version of a classic favorite. Dig in to crispy baked tostadas with all the right spices, served with fresh tomato salsa, shredded lettuce, and a squeeze of lime. These tostadas are full of flavor and fun to eat! 

Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver uses 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.

Lettuce: An extremely cleansing tool for your liver that you can apply on a daily basis. The leafy outer greens of lettuce provide dozens of micronutrients for the liver to stay healthy and balanced, while the core of the lettuce, down closer to the root, provides milky chemical compounds that act as a purging mechanism for it.

Black Bean Tostada

Ingredients:

Directions:

Preheat oven to 400F. Place the tortillas in the oven, straight on the rack, and bake for 2-4 minutes, until browned and crispy. Keep a close eye on them since they burn very quickly. When crisp, remove from the oven and set aside to cool.

Add the black beans, water, lime juice, onion powder, garlic powder, smoked paprika, chili powder, ground cumin and sea salt (if using) to a saucepan over medium-low heat. Simmer the beans uncovered, stirring occasionally, for 10 to 15 minutes, until the water has evaporated. Mash with fork or blend with a hand blender to desired consistency.

To serve, divide the black bean mash between tostadas and top with shredded lettuce, chopped tomato, tomato salsa and a squeeze of lime juice. Serve immediately. 

For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue.

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

Read this post

Disclaimer

A healthy new twist on a warm and comforting classic, this delicious Chickpea Noodle Soup may become a regular in your home. Perfect for cool nights or anytime you’re seeking a big bowl of hot soup to soothe the soul. 

Onions: Antimicrobial sulfur compounds in onions expel unfriendly pathogens from the liver. Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly.

Carrots: A quick liver refueling source of glucose that’s attached to minerals and vitamins. Carrots help to lower blood pressure, reduce edema, relax muscles, steady nerves, and balance cognitive function. 

Parsley: Contains an excellent bioavailable form of iron which helps to keep your blood strong and prevent anemia. Parsley is also rich in zinc which is highly beneficial for treating viral issues and strengthening the immune system.

Chickpea Noodle Soup

Ingredients:

Directions:

Place a large non-stick pot (preferably ceramic pot) on medium-high heat. Add the onion, carrot and celery and cook for 5-7 minutes, until the onion is soft. Add a bit of water if the vegetables start sticking to the pot. 

Add the water or vegetable broth, onion powder, garlic powder, turmeric, dried parsley, dried oregano, chickpeas, and pasta. Bring the soup to a boil, the lower to a simmer and cook for 13-18 minutes until the pasta and veggies are tender. Stir in the chopped parsley and season with sea salt (if using). Serve immediately. 

Serves 2-3

For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Liver Rescue.

Read this post

Disclaimer

This recipe is likely to be a crowd pleaser. It’s packed full of flavor and a happy balance between sticky and crispy. Cauliflower is the star ingredient and a perfect vehicle for this delicious sauce. Enjoy this recipe alongside a beautiful salad for a meal, or serve it up as an accompaniment to any dish of your choice. 

Cauliflower is a nutrient rich vegetable that is excellent for supporting a strong immune system and optimum health. Cauliflower is incredibly high in vitamin C and B-complex and minerals such as boron, calcium, molybdenum, and tryptophan. It is also a good source of high quality protein that is easily assimilated into the body. Cauliflower contains powerful anti-cancer compounds such as indole-3-carbinol and sulforaphane which are particularly beneficial for helping to prevent breast, cervical, ovarian, colon, stomach, and prostate cancers. 

Sticky Sesame Cauliflower

Ingredients:

For the cauliflower:

  • 1 medium-sized head of cauliflower, cut into bite-sized florets
  • 1 1/3 cup cassava flour
  • 1 1/2 cups water, more if needed
  • 1/2 tsp sea salt (optional)

For the sauce:

Directions:

Preheat oven to 425F. Line a large baking sheet with parchment paper. 

In a large bowl, whisk together the cassava flour, water and sea salt (if using). The batter should be thick enough to coat the cauliflower. If it's too thick, add a few tablespoons of water. 

Add the cauliflower to the bowl and toss until well coated. Using a fork, transfer the bat-tered cauliflower to the baking sheet, shaking off the excess batter. Leave at least 1 inch between each piece. 

Place in the oven for 20-25 minutes, until crisp. Flip the cauliflower pieces over halfway through. 

To make the sauce, add the coconut aminos, maple syrup, sesame oil, lime juice, red pepper flakes, tomato paste, garlic and ginger to a large saucepan over medium-high heat. Whisk to combine and bring to a simmer.

In a small bowl, whisk together the arrowroot flour and water/vegetable broth. Pour into the sauce and cook, stirring often, until the sauce thickens up and becomes sticky, about 3-5 minutes. If the sauce is very thick then add a bit more water.

Add the baked cauliflower and toss to coat. Remove from heat and place on a serving plate or platter, then top with green onions and sesame seeds. Serve immediately.

Serves 3-4

Get more healing recipes and find out how healing foods can help you in Life-Changing Foods.

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

Read this post

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