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Channel: Dr Sandra Cabot Recipes – Liver Doctor
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Sugar free grilled peaches

September 7, 2015, 10:41 pm
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Serves 2

3 medium peaches, sliced in half with the stone removed
¼ cup chopped, toasted pecans
1 can coconut cream

Place the can of coconut cream in the fridge overnight.

The next day place the cut peaches on a grill and grill them on medium heat until soft.

Scoop the solid coconut cream out of the tin and place it into a medium bowl. (You don’t need the liquid out of the tin. You can use it in a smoothie or add it to a curry.)

Whip the coconut cream with a hand held beater until thickened. Spoon some coconut cream onto each peach half, sprinkle with pecans and serve.

The post Sugar free grilled peaches appeared first on Liver Doctor.

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Tuna and tahini salad

September 9, 2015, 10:51 pm
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Serves 2

Two x 5oz cans tuna in water, drained
2 large handfuls arugula leaves
1 large carrot, grated
1 teaspoon poppy seeds
1 cup cherry tomatoes, halved
1 Lebanese cucumber, sliced
1 tablespoon tahini
¼ cup lemon juice
Salt and pepper

Combine all ingredients except lemon juice and tahini in a bowl and toss gently. Place lemon juice and tahini into a small bowl and whisk together well.

Pour over salad and serve.

The post Tuna and tahini salad appeared first on Liver Doctor.

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Sweet potato patties

September 14, 2015, 9:22 pm
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Serves 4

1 lb sweet potatoes, peeled and cooked until soft
¼ cup olives, halved
½ red onion, very finely sliced
1 egg, whisked
½ teaspoon dried oregano
1 tablespoon coconut oil or ghee

Place all ingredients except the oil or ghee into a bowl and mash well with your hands. Form the mixture into patties.

Heat a large skillet over medium heat. Melt the coconut oil or ghee in the skillet.

Cook the patties until they are golden. It takes 4 to 5 minutes on each side.

The post Sweet potato patties appeared first on Liver Doctor.

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Chicken and apple salad

September 16, 2015, 9:41 pm
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Serves 2

2 cups cooked chicken, cubed
1 red apple, diced into small pieces
2 stalks celery, sliced
1/3 cup toasted pecans
1 Lebanese cucumber, sliced
6 lettuce leaves of your choice, shredded
2 tablespoons fresh lime juice
2 tablespoons olive oil

Place all ingredients except the lime juice and olive oil into a serving bowl. Drizzle with oil and juice, toss and serve.

The post Chicken and apple salad appeared first on Liver Doctor.

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Roasted pumpkin seeds

September 21, 2015, 9:32 pm
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These are a delicious and healthy snack

1 cup shelled pumpkin seeds (pepitas)
2 teaspoons olive oil
A sprinkle of salt, pepper and ground cumin
A pinch of ground chilli

Preheat the oven to 350ºF.

Arrange the seeds on a greased oven tray. Drizzle the oil over the seeds and sprinkle with spices. Place in the oven and roast for approximately 10 minutes, or until lightly browned. You will need to toss the seeds twice during the cooking process.

Keep an eye on them because they can burn very quickly.

The post Roasted pumpkin seeds appeared first on Liver Doctor.

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High protein Blueberry Breakfast Smoothie

September 23, 2015, 6:26 pm
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Chilli chicken soup

September 28, 2015, 10:55 pm
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Serves 4

3 cups leftover cooked chicken, chopped
1 red onion, diced
2 cloves garlic, crushed
2 tablespoons olive oil
1 jalapeno pepper, seeds removed and sliced
2 large carrots, chopped
2 stalks celery, sliced
2 cups chopped peeled pumpkin
5 cups chicken  broth or stock or water
¼ teaspoon cayenne pepper
2 teaspoons ground cumin
Salt and pepper, to taste

Sauté the onion and garlic in the olive oil in a large pot until tender. Add the remaining ingredients except the chicken and broth. Cook while stirring for 2 minutes.

Add all remaining ingredients, turn heat down to low and cook until the vegetables are softened to your liking.

The post Chilli chicken soup appeared first on Liver Doctor.

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Homemade tomato sauce

September 30, 2015, 10:03 pm
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This sauce is delicious with meatballs.

One 28 oz can peeled tomatoes
1 medium brown onion, chopped
2 cloves garlic, finely diced
2 tablespoons ghee
½ teaspoon ground cumin
¼ teaspoon salt

Heat the ghee in a pot over medium heat. Sauté the onion and garlic for approximately 3 minutes, or until softened.

Add all remaining ingredients. Lower the heat to a gentle simmer and cook for approximately 40 minutes, or until the mixture has thickened adequately.

Blend with a stick blender until smooth.

The post Homemade tomato sauce appeared first on Liver Doctor.

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Natural diuretic juice

October 5, 2015, 10:45 pm
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Simple baked salmon

October 7, 2015, 6:54 pm
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This is an extremely quick and delicious idea for dinner.

Serves 4

30 oz fresh salmon steaks
1 lemon, thinly sliced
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
1 tablespoon fresh or dried thyme leaves
Salt and pepper to sprinkle on top

Preheat the oven to 390º F.

Place the salmon on a lined baking tray, skin side down. Arrange lemon slices over the salmon.

Top the salmon with all remaining ingredients.

Place in the oven and bake for approximately 20 minutes or until done to your liking. This will depend on how thickly the salmon has been sliced.

Serve with a salad or roasted vegetables.

The post Simple baked salmon appeared first on Liver Doctor.

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Pumpkin and walnut salad

October 12, 2015, 9:52 pm
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Serves 4 as a side

2 cups cubed, peeled pumpkin
2 large handfuls baby spinach leaves
1/3 cup toasted walnut halves
1 cup cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons lime juice

Preheat the oven to 370º F. Arrange the pumpkin cubes on a greased or lined oven tray. Brush them lightly with olive oil and sprinkle with salt and pepper.

Roast until lightly browned.

Combine the spinach, walnuts, tomatoes and pumpkin in a serving bowl and toss gently. Drizzle with oil and lime juice and serve.

The post Pumpkin and walnut salad appeared first on Liver Doctor.

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Balsamic roasted fennel

October 14, 2015, 9:58 pm
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Fennel is a delicious vegetable that is popular in Greek and Italian cuisine. If you’re not familiar with it, try this recipe as an accompaniment to roast meat or poultry.

Serves 4

2 fennel bulbs. Discard the stalks and leaves
3 teaspoons balsamic vinegar
2.5 tablespoons olive oil

Preheat the oven to 400º F.

Slice the fennel bulbs into approximately one inch slices. Arrange them on a greased or lined oven tray. Drizzle the vinegar and oil over the sliced fennel.

Roast for approximately 30 minutes, or until cooked and lightly golden.

The post Balsamic roasted fennel appeared first on Liver Doctor.

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Pumpkin Hummus

October 19, 2015, 10:48 pm
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This recipe is free of chickpeas, which some people find difficult to digest.

1 cup pumpkin puree
2 heaped tablespoons tahini
1 clove garlic
¼ cup lemon juice
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
1 tablespoon extra virgin olive oil

Place all ingredients into a food processor or high powered blender and process until smooth.

Serve as a snack with raw vegetable sticks.

The post Pumpkin Hummus appeared first on Liver Doctor.

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Breakfast spinach omelette

October 21, 2015, 5:50 pm
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Serves 1-2

3 eggs, lightly whisked with a fork
1 large handful baby spinach leaves
1 tablespoon finely chopped parsley leaves
1 tablespoon olive oil
1 tablespoon crumbled goat cheese (optional)
Salt and pepper, to taste

Place the olive oil into a pan and heat it on medium heat on the stove.

Place the whisked eggs into the pan and season with salt and pepper. Gently stir the eggs until they resemble very moist scrambled eggs.

Place the spinach, parsley and goat cheese onto one half of the omelette, pressing them into the eggs.

After one minute fold the omelette in half. Continue cooking until the base is set. Remove from the pan and serve.

The post Breakfast spinach omelette appeared first on Liver Doctor.

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Dessert baked pears

October 26, 2015, 6:55 pm
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Serves 2

4 pears, cut in half, core removed
¼ cup apple juice
2 tablespoons coconut oil
1 tsp. vanilla extract

Preheat the oven to 400ºF.

Place the pears face down into a large baking dish. Put all the other ingredients into a small pot and place over medium heat on the stove. Bring the mixture to the boil and then pour it over the pears. Place the baking dish in the oven and bake for approximately 30 minutes or until the pears have softened.

Serve.

The post Dessert baked pears appeared first on Liver Doctor.

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Simple chicken and quinoa salad

October 28, 2015, 8:41 pm
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Serves 2

1 chicken breast, diced
1 large handful baby spinach leaves
1 cup cherry tomatoes, halved
½ avocado, sliced
2 stalks celery, sliced
½ cup cooked quinoa
2 tablespoons each olive oil and lemon juice
Salt and pepper, to taste

Cook the chicken in a saucepan over medium heat in a little olive oil until cooked through.

Place the spinach, tomatoes, celery, avocado and quinoa into a serving bowl and toss gently.

Add the cooked chicken, olive oil, lemon juice, salt and pepper and toss again.

Serve.

The post Simple chicken and quinoa salad appeared first on Liver Doctor.

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Lime tuna steaks

November 2, 2015, 8:53 pm
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Serves 2

2 approximately 5 ounce tuna steaks
1 tablespoon each of coconut oil and ghee or butter
Zest and juice from 1 lime
Salt and pepper, to taste

Heat the oil and ghee in a pan over medium heat on the stove. Add the lime zest to the pan and stir well. Add the tuna steaks and sprinkle them with salt and pepper.

Pour the juice from the lime into the pan.

Cook the tuna steaks for approximately 2 minutes each side, or until done to your liking.

Serve the tuna with a salad or vegetables and pour the remaining lime juice from the pan over the tuna.

The post Lime tuna steaks appeared first on Liver Doctor.

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Apple and cinnamon smoothie

November 4, 2015, 5:37 pm
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Serves 1

1 sweet red apple, core remove
1/4 teaspoon cinnamon
A pinch of nutmeg
1.5 cups almond milk
1/4 teaspoon almond essence
3 tablespoons whey protein powder
1 tablespoon ground flaxseeds

Place all ingredients into a powerful blender and blend until smooth.

The post Apple and cinnamon smoothie appeared first on Liver Doctor.

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Plum and quinoa porridge

November 9, 2015, 8:36 pm
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Serves 4

1 cup quinoa
1 cup water
1 cup coconut milk
4 plums, chopped
1 teaspoon vanilla essence

Rinse the quinoa in a sieve under running water until the water runs clear. Place the water, coconut milk and quinoa into a pot and heat it on the stove until it boils. Turn the heat down to a very gentle simmer. Add the chopped plums and vanilla essence.

Stir frequently and cook the porridge until well thickened. You may need to add a little more coconut milk.

Serve.

The post Plum and quinoa porridge appeared first on Liver Doctor.

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Salmon and egg salad

November 11, 2015, 9:11 pm
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This is a great salad to eat for lunch. It should help to keep you full for hours.

Serves 2

1 large handful green beans, lightly steamed
1 Lebanese cucumber, sliced
1 large handful arugula leaves, torn
4 boiled eggs, sliced
1 small avocado, sliced
6 slices smoked salmon, sliced
2 tablespoons lemon juice
2 tablespoons olive oil

Place all ingredients into a salad bowl and toss gently.

The post Salmon and egg salad appeared first on Liver Doctor.

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