Medical Medium Blog - Recipes

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Hello and welcome to the Medical Medium Blog articles: Healing Foods. 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 days, the best recipes are the ones that can be customized to meet everyone’s needs. These curry noodles can be eaten raw or cooked, fat-free or with coconut milk added, and no matter how you choose to prepare it, this dish is easy and delicious. This is an ideal option if you are juggling the necessity of cooking for others.

In Liver Rescue, I share how each of these ingredients can support you and your loved ones in healing. Let’s take a look…

Zucchini: Very similar to cucumber in certain ways, as it is also a fruit that’s helpful for liver hydration, which allows the liver to store micro pockets of water that it can later release back into the bloodstream during moments of chronic dehydration in your life. Zucchini have a mild liver purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also 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.

Turmeric (in the curry powder): Turmeric is a natural wonder in the healing world and has been used as a powerful anti-inflammatory, antioxidant, antiseptic, and anti-depressant since ancient times. The main component in turmeric, curcumin, has phenomenal anti-cancer properties and has been known to help to inhibit prostate, skin, colon, mouth, esophageal, lung, stomach, pancreatic, liver, and breast cancer.

Yellow Curry Noodles Two Ways

Ingredients:
2 zucchinis, peeled
1 carrot
1 red bell pepper, finely sliced
¼ onion, finely sliced
3 cups kelp noodles
1 ½ cups coconut milk (optional)
½ teaspoon sea salt (optional)
1 lime
¼ cup basil
¼ cup cilantro

YELLOW CURRY SAUCE
3 cups diced zucchini
4 Medjool dates, pitted
1 garlic clove
½ cup cilantro leaves
2 tablespoons lime juice
2 tablespoons coconut aminos (optional, see Tips)
½ tablespoon minced ripe jalapeño
½ teaspoon curry powder

Directions:
Using a julienne peeler or spiralizer, turn the zucchinis and the carrot into “noodles.” Place these noodles into a large bowl along with the red bell pepper, onion, and kelp noodles.

Prepare the Yellow Curry Sauce by blending all the sauce ingredients until smooth and slightly warmed. For raw curry noodles, pour the Yellow Curry Sauce over the prepared vegetable and kelp noodles, tossing well to combine.

For cooked curry noodles, combine the Yellow Curry Sauce, prepared vegetable and kelp noodles, coconut milk, and sea salt in a large pot. Cook over medium heat for 10 to 15 minutes, until the vegetable noodles are tender and well combined. Serve the yellow curry noodles topped with basil, cilantro, and a squeeze of fresh lime juice.

Makes 2 servings

Tip:
Coconut aminos are available in many natural food stores and online. If you prefer, you can leave them out altogether and substitute ¹⁄³ cup chopped dulse or ¼ teaspoon sea salt instead.

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

This item posted: 16-Mar-2019 - Disclaimer

This recipe will leave even the hungriest lunch eaters satisfied. Tender, baked falafel are wrapped in lettuce and loaded with a rainbow of vegetables, and then dunked into the complex flavors of the Mint Tahini Sauce. If mint doesn’t appeal to you, feel free to substitute any fresh herb that does, such as basil, cilantro, parsley, or tarragon.

Onions: Very similar to garlic, onions have antimicrobial sulfur compounds that 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.

Parsley: Its phytochemicals have anti-troublemaker effects that dislodge poisons and catapult them out of your liver. The intense green pigment in parsley contains an alkaloid specifically for liver rejuvenation; tissue in the liver improves when exposed to these alkaloid compounds. Parsley has a purging effect on gallbladder sludge, though not on gallstones. Its phytochemical compounds settle at the bottom of the gallbladder, where the sludge lies, to do their good.

Baked Falafel Salad With Mint Tahini Sauce

Ingredients:
3 cups cooked chickpeas
1 cup roughly diced red onion
4 garlic cloves
½ cup loosely packed parsley
½ cup loosely packed cilantro
½ teaspoon sea salt
2 teaspoons cumin
2 heads of butter lettuce (optional, see Tips)

OPTIONAL TOPPINGS
½ cucumber, sliced
½ cup halved cherry or grape tomatoes
½ cup shredded red cabbage
½ cup shredded carrot

MINT TAHINI SAUCE
1 cup diced zucchini
½ Medjool date, pitted
2 garlic cloves
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons fresh dill
2 tablespoons fresh mint
¼ teaspoon sea salt
½ cup water

Directions:
Preheat the oven to 350°F. Place half of the chickpeas into the bottom of the food processor. Then add the diced onion, garlic cloves, parsley, cilantro, and sea salt. On top, add the remaining chickpeas. Pulse all of the ingredients together in the food processor until they are well combined.

Line two baking trays with parchment paper. Using a tablespoon measure, scoop out the chickpea mixture, shape it into balls, and place them on the baking trays spaced 2 inches apart. Gently pat the tops of the balls to flatten them into a falafel shape. Bake the falafel for 35 to 40 minutes, until the tops are turning golden brown and they are firm on the outside while still tender in the middle. Handle them gently!

To make the Mint Tahini Sauce, blend all of the ingredients together until smoothly combined. Serve the falafel on top of a salad of butter lettuce or in individual butter lettuce cups topped with veggies and Mint Tahini Sauce.

Makes 2 to 4 servings

Tips:

* These falafel can also be served in a gluten-free, corn-free tortilla of your choice.

* If you’d prefer to keep this dish completely fat-free, skip the Mint Tahini Sauce and try pairing the falafel with the Spicy Lime “Vinaigrette” on page 388 of Liver Rescue instead.

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

This item posted: 07-Mar-2019 - Disclaimer

This delicious roasted whole cauliflower recipe couldn’t be easier to make! In a matter of minutes you will have your cauliflower roasting away in the marinade, which gives you time to throw together a simple salad to pair it with, if you wish. You can serve this cauliflower whole, or cut it into cauliflower “steak” slices, or section it any way you’d like.

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, K, 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.

Roasted Whole Cauliflower

Ingredients:
1 head of cauliflower
2 tbsp curry powder
2 tsp paprika
1 tsp garlic powder
1/2 tsp chili powder or 1/4 tsp cayenne pepper
2 tsp maple syrup
1 tsp sea salt
1,5 tbsp lemon juice
1/4 cup water
Large handful of fresh cilantro to serve

Directions:
Preheat oven to 400F. Place a small baking dish filled half-way with water on the bottom of the oven.

Turn the cauliflower upside down and cut off the bottom stalk without removing too much of the core. Set aside.

Combine the curry powder, paprika, garlic powder, chili powder, maple syrup, sea salt, lemon juice and water in a small bowl and whisk to combine. Taste the mixture - add a bit more salt, maple syrup, chili powder or lemon juice to taste.

Turn the cauliflower upside down and pour in 3/4 of the marinade. Shake the cauliflower so it gets right into the center. Flip it over and brush the rest of the mixture onto the outside of the cauliflower. Place the cauliflower in a pan or baking dish and roast for 35-50 minutes, until soft at the core. The bigger the cauliflower is, the longer it takes.

When cooked, remove the cauliflower from the oven and place on a serving platter. Top with fresh cilantro. Serve immediately.

Serves 4

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

This item posted: 28-Feb-2019 - Disclaimer

Refreshing, sweet, and incredibly delicious, this tropical mojito-inspired smoothie is sure to please! The combination of mango, barley grass juice powder, lime juice and the other ingredients makes for a liver-loving and cleansing smoothie that will also nourish your adrenals and give you energy. Enjoy this smoothie for breakfast, as a light lunch, or for an easy snack between meals.

Barley grass juice powder: Contains phytonutrients that feed an undernourished liver while allowing it to detoxify dozens of toxins and poisons inherited from the past and exposed to in the present moment. It’s a responsible detoxifier with take-and-give integrity, replacing the troublemakers it removes with vital nutrients.

Mangoes: Cool a toxic, overheated liver, soothing and calming it to prevent the organ from going into spasm. The yellow-to-orange pigment in mangoes feeds liver lobules and strengthens hepatocytes and Kupffer cells, allowing them to do the jobs they need to do. Mangoes also have a unique phytochemical compound that helps the liver’s immune system destroy the pockets of bacteria that create liver abscesses. Help prevent your liver from aging and cells from dying while improving bile production.

Mango Mojito Smoothie

Ingredients:
2 cups frozen mango cubes (about 2 large mango cheeks)
2 tsp barley grass juice powder
Large handful of fresh mint
3 tbsp fresh lime juice
2 cups coconut water
1-2 medjool dates (optional)

Directions:
Add all the ingredients to a blender and blend until smooth. Serve immediately.

Serves 2

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

This item posted: 26-Feb-2019 - Disclaimer

This delicious sweet potato pizza crust is a wonderful vehicle for any of your favorite pizza toppings, such as olives, onion, fresh herbs, arugula, and an assortment of fresh vegetables. Not only that, but the sweet potatoes in the crust also offer their own healing benefits.

Sweet potatoes are an important glucose and glycogen storage food for the liver. All sweet potatoes and yams are beneficial, even white sweet potatoes. Similar to regular potatoes, they help support almost every function for which the liver is responsible inside our bodies. Sweet potatoes have phytochemical properties that calm heated, angry, stagnant, sluggish, and toxic livers and help prevent spasming. They also offer a range of hormone-balancing phytochemicals for the liver; the liver uses sweet potatoes and yams to regulate and control some of its hormone functions.

Sweet Potato Pizza Crust

Ingredients:

For the crust:
2 sweet potatoes, peeled and diced (yields about 1 cup cooked sweet potato)
3 tbsp arrowroot starch
3 tbsp coconut flour
1/2 tsp dried oregano
1/2 tsp sea salt

Marinara sauce:
1/3 cup tomato paste
1/2 tsp dried oregano
1/2 tsp dried thyme
2-3 tbsp water
Sea salt and pepper, to taste

Toppings (any combination of these):
1/2 red onion, finely sliced
3-4 cherry tomatoes, halved
1/4 red bell pepper, diced
5-6 olives
1/4 small zucchini, sliced
Handful of fresh arugula
Handful of fresh basil

Directions:

Preheat oven to 400F.

Place the diced sweet potatoes in a steamer. Cover with a lid and steam for 10-15 minutes, until tender. Remove and cool.

Place the sweet potatoes in a bowl and mash with a fork or potato masher until smooth. Measure out 1 cup of mashed sweet potato and leave the rest for another recipe.

Add the sweet potato to a bowl with the coconut flour, arrowroot starch, dried oregano and sea salt. Mix until uniform. Set aside.

Make the marinara sauce by combining the tomato paste, dried oregano, dried thyme, water sea salt and black pepper in a bowl and whisking until mixed.

Prepare a baking sheet lined with parchment paper and place the dough on top. Using your hands, spread the dough to 1/4 inch thickness. Bake in the oven for 20 minutes, until hardened on top.

Top the pizza with the marinara sauce and your choice of toppings. Bake for another 10 minutes, until browned on the edges. Add fresh arugula or basil and serve immediately.

Makes 1 pizza

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

This item posted: 25-Feb-2019 - Disclaimer

There’s nothing quite like a classic oatmeal raisin cookie–except maybe knowing it’s made only of clean ingredients! This recipe produces delicious cookies that will fill your kitchen with heavenly scent while baking. These cookies make a great addition to children’s lunchboxes or simply to have on hand when the craving strikes.

Raisins can easily be ignored or forgotten, but they actually offer wonderful health benefits and in fact offer greater nutritional might than the goji berry, which is touted as a superfood. Raisins can vary in size and color depending on which type of grape is used. Grapes have a lengthy list of health benefits and can be particularly beneficial when it comes to battling The Unforgiving Four. They possess strong antiviral properties and can help in the removal of radiation from the body. They also work to remove DDT and toxic heavy metals from the liver thanks to the collaborative efforts of their amino acids and anthocyanins.

Oatmeal Raisin Cookies

Ingredients:
2 tbsp ground golden flax seeds
6 tbsp water
1 1/2 cups gluten-free rolled oats
1 cup gluten-free oat flour
2 tbsp coconut sugar
1/2 tsp baking powder
1/2 tso baking soda
1 tsp ground cinnamon
1/4 tsp sea salt
1/4 cup coconut oil
1/3 cup maple syrup
1 tsp alcohol-free vanilla extract
3/4 cup organic raisins

Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper. Mix together the ground flax seeds and water to make the flax egg. Leave to soak for 15 minutes.

In a medium-sized bowl, combine the oats, oat flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt. Mix until uniform. In another bowl, whisk together the avocado oil, maple syrup, vanilla and flax egg. Add to the dry ingredients and stir until you get a uniform batter. Stir in the raisins.

Using a large cookie scoop, scoop the mixture and drop onto the parchment paper. Flatten into round disks using a fork. Place in the oven and bake for 10-12 minutes, until slightly browned. Remove from the oven and cool.

Makes 20-25 cookies

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


This item posted: 23-Feb-2019 - Disclaimer

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

Ingredients:
4-5 medium-sized potatoes (about 1.5 lb)
1 tbsp potato starch
3 tbsp tapioca flour (more if needed)
Salt and pepper
1 tsp dried oregano (optional)
1/2 - 1 tsp water (if needed)

Tomato sauce ingredients:
1/2 cup tomato paste
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp raw honey
3-4 tbsp water
Sea salt and pepper, to taste

Olive Filling:
1 small tomato, finely diced
1/3 cup finely diced zucchini
5-6 olives, finely diced
2-3 basil leaves, finely chopped
Sea salt, to taste
Black pepper, to taste

Directions:
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 Rescue

This item posted: 19-Feb-2019 - Disclaimer

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

Ingredients:
1 1/2 cups gluten-free oat flour
1 tbsp baking powder
3/4 cup unsweetened apple sauce
2/3 cup unsweetened almond milk
1/4 cup coconut sugar
1 tsp alcohol-free vanilla extract
1/4 cup frozen wild blueberries
1/3 cup fresh or defrosted wild blueberries, to serve
1-2 tbsp maple syrup, for drizzling
Spray avocado oil, if needed

For the optional coconut whipped cream:
1 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight
2-3 tbsp raw honey

Directions:
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.

Serves 2

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

This item posted: 17-Feb-2019 - Disclaimer

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

Ingredients:
3 large bananas, sliced and frozen
1/2 cup coconut milk or unsweetened almond milk
1-2 tsp chaga mushroom powder
1/2 tsp ground cinnamon
1/4 tsp ground cardamom (optional)
1 tsp alcohol-free vanilla extract

For serving:
1 tbsp chopped walnuts or pecans (optional)

Directions:
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.

Serves 1-2

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

This item posted: 10-Feb-2019 - Disclaimer

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

Ingredients:
1 cup unsweetened shredded coconut
1 cup white mulberries
1/2 cup pitted dates
3 tbsp wild blueberry powder
Zest from 1 lemon
2 tbsp lemon juice
1/4 tsp sea salt
1 tsp alcohol-free vanilla extract

Directions:
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.

This item posted: 09-Feb-2019 - Disclaimer

Recent posts:

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This blog, its content and any linked material are presented for informational purposes only and are not a substitute for medical advice, diagnosis, treatment, or prescribing. Nothing contained in or accessible from this blog should be considered to be medical advice, diagnosis, treatment, or prescribing, or a promise of benefits, claim of cure, legal warranty, or guarantee of results to be achieved. Never disregard medical advice or delay in seeking it because of something you have read in this blog or in any linked material. Neither Anthony William nor Anthony William, Inc. is a medical doctor or other licensed healthcare practitioner or provider. Consult with a licensed healthcare professional before altering or discontinuing any current medications, treatment or care, or starting any diet, exercise or supplementation program, or if you have or suspect you might have a health condition that requires medical attention. The United States Food and Drug Administration has not evaluated any statement, claim, or representation made in or accessible from this blog or any linked material. The content of this blog and any linked material does not necessarily reflect the opinions of Anthony William, Inc. or the principal author and is not guaranteed to be correct, complete, or up-to-date. This article may contain links to other resources on the Internet. These links are provided as citations and aids to help you identify and locate other Internet resources that may be of interest, and are not intended to state or imply that Anthony William, Inc. or the principal author recommends, endorses, supports, sponsors, or is in any way affiliated or associated with any person or entity associated with the linked material, or is legally authorized to use any trade name, registered trademark, logo, legal or official seal, or copyrighted symbol that may be reflected in the linked material. If you would like to communicate with us, please visit our website at http://www.medicalmedium.com

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