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!
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
Tomato sauce ingredients:
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 RescueRead this post
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
For the optional coconut whipped cream:
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.
Find out more undiscovered properties of healing foods and how they support you, check out my bestselling book, Liver Rescue.Read this post
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
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.
Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.Read this post
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
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.Read this post
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
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.
Learn more about how to heal in the New York Times Best-Selling book Liver RescueRead this post
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.
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 FoodsRead this post
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
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 RescueRead this post
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
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.Read this post
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