Warm broccoli salad

November 26, 2014, 6:47 pm

Serves 4 as a side salad

2 broccoli florets
½ red onion, sliced finely
½ cup chopped raw almonds
½ cup cherry tomatoes, halved
2 boiled eggs, sliced
2 tablespoons apple cider vinegar
2 tablespoons olive oil

Cut broccoli into bite sized pieces and steam for approximately 5 minutes, or until it turns bright green and has softened.

Place all remaining ingredients except the oil and vinegar in a serving bowl.

Combine oil and vinegar in a small bowl and whisk together well. Add broccoli to salad, toss and then drizzle with dressing and serve.

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Avocado and walnut salad

December 1, 2014, 7:52 pm

≫ Next: Quick and tasty detox salad

≪ Previous: Warm broccoli salad

Serves 4 as a side salad

2 ripe avocados, sliced
1/2 red onion, thinly sliced
1/3 cup toasted walnuts
2 large handfuls arugula (rocket) leaves
2 tablespoons olive oil
2 tablespoons organic apple cider vinegar

Combine all ingredients except oil and vinegar in a serving bowl and toss gently.
Drizzle oil and vinegar over the salad and serve.

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Quick and tasty detox salad

December 3, 2014, 8:29 pm

≫ Next: Baked lemon garlic chicken

≪ Previous: Avocado and walnut salad

Now that Thanksgiving is over and Christmas is fast approaching, it’s a good time to try and incorporate as many healthy meals as possible into your diet.

Serves 2

1 cup fresh parsley, finely chopped
½ cup fresh mint leaves, finely chopped
2 cucumbers, sliced
2 large carrots, grated
2 red radishes, sliced
1 cup shelled hemp seeds
1/3 cup chopped toasted walnuts
2 tablespoons olive oil
3 tablespoons fresh lime juice

Combine all ingredients except oil and lime juice in a large serving bowl.

Drizzle salad with oil and lime juice, toss again and serve.

The post Quick and tasty detox salad appeared first on Liver Doctor.

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Baked lemon garlic chicken

December 8, 2014, 8:58 pm

≫ Next: Party trail mix

≪ Previous: Quick and tasty detox salad

This makes a delicious and easy dinner.

Serves 4

One whole chicken
1 teaspoon fresh lemon zest
6 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika

Preheat the oven to 380ºF.

Rinse the chicken and pat it dry with paper towels.

Combine all ingredients except chicken in a small bowl.

Run your hands under the skin of the chicken to separate it from the meat and then rub the garlic mixture under the skin. Insert the remaining mixture inside the cavity of the chicken.

Bake the chicken in the oven until cooked through.

Serve with steamed vegetables.

The post Baked lemon garlic chicken appeared first on Liver Doctor.

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Party trail mix

December 10, 2014, 8:00 pm

≫ Next: The Virgin Mary Juice – Hangover enemy number one!

≪ Previous: Baked lemon garlic chicken

This is a healthy mix to let your guests nibble on while entertaining.

1 cup raw Almonds
½ cup raw Hazelnuts
½ cup Brazil nuts
1 cup raw Sunflower seeds
½ cup Goji berries
¼ cup Cacao nibs (optional)

Mix all together and store in an airtight jar.

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The Virgin Mary Juice – Hangover enemy number one!

December 10, 2014, 8:04 pm

≫ Next: Roasted sweet potato omelette

≪ Previous: Party trail mix

With the festive season here you really need to have the best weapons for hangover destruction on hand. This little kicker will lift your lids the morning after the night before.

I always drop back 2 x LivaTone Plus capsules with my Virgin Mary to give my liver an extra boost!

Half a head of Celery
8 organic- well ripe tomatoes
3 Tablespoons of Basil Leaves – it is not an exact science, more or less won’t destroy the recipe.
1/4 bunch of Parsley
1 Clove of organic Garlic
1 teaspoon of Spirulina powder
Pinch of Sea Salt
dash of Cayenne pepper
Dash of fresh ground pepper
2 Tablespoons of Lemon Juice- fresh lemon, not the bottled version.

Juice all ingredients except the peppers spirulina and salt. One your juice is in your glass, add the rest of the ingredients and enjoy immediately.

The post The Virgin Mary Juice – Hangover enemy number one! appeared first on Liver Doctor.

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Roasted sweet potato omelette

December 15, 2014, 8:37 pm

≫ Next: Almond butter cups

≪ Previous: The Virgin Mary Juice – Hangover enemy number one!

This makes a delicious and filling breakfast

Serves 3

1 ½ cups diced sweet potato
½ red onion, sliced
1 teaspoon dried oregano
Coconut oil, ghee, butter or olive oil
6 eggs, whisked
1 handful fresh parsley, chopped
Salt and pepper, to taste

Place the sweet potato and sliced onion on a greased oven tray. Sprinkle with dried oregano and drizzle with oil of choice. Roast in the oven until soft and golden.

Heat some oil of your choice in a pan on the stove to cook the omelette. Place all ingredients except eggs into the pan. Pour the whisked eggs over the mixture, making sure it is all covered evenly.

Cook for approximately 5 minutes, or until the egg is set. Covering the pan with a lid will speed up the cooking process.

The post Roasted sweet potato omelette appeared first on Liver Doctor.

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Almond butter cups

December 17, 2014, 8:30 pm

≫ Next: Tangy shrimp ceviche

≪ Previous: Roasted sweet potato omelette

This is a delicious treat made of simple, wholesome ingredients.

Chocolate coating
½ cup cacao or cocoa powder
½ cup coconut oil or cacao butter, melted
Stevia, xylitol or other sweetener of choice

Filling ingredients
½ cup almond butter
2 tablespoons flaked almonds

Mix all the coating ingredients together well.

Place a spoonful of the chocolate into the base of cupcake liners. Place in the freezer until set.

Mix the flaked almonds into the almond butter and place a spoon into each cupcake liner. Pour remaining chocolate coating over each almond butter cup to seal it. Place into the freezer until set.

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Tangy shrimp ceviche

December 18, 2014, 5:00 pm

≫ Next: Beet and carrot soup

≪ Previous: Almond butter cups

This makes a tasty entree

Serves 4

½ pound raw shrimp
1 large tomato, diced
2 cloves garlic, minced
¼ red onion, sliced finely
1 avocado, diced
½ cup finely chopped fresh parsley
Juice of 2 lemons
Juice of 2 limes
Juice of 1 orange
Salt and pepper, to taste

Prepare the shrimp and chop it into bite sized pieces.

Place the shrimp and all other ingredients except the juice into a bowl. Pour the juice over the contents of the bowl and make sure all of the shrimp is covered by juice. Cover the bowl and place in the fridge for 6 hours or overnight.

Serve.

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Beet and carrot soup

January 5, 2015, 8:50 pm

≫ Next: Healthy tuna salad

≪ Previous: Tangy shrimp ceviche

Serves 4 as a starter

4 medium beets, peeled and chopped
2 large carrots, peeled and chopped
1 large brown onion, peeled and chopped
3 stalks celery, sliced
1 small sweet potato, diced
1 tablespoon olive oil
5 cups vegetable stock or home made bone broth
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Add the onion and sauté until softened. Add all remaining vegetables and cook while stirring for 2 minutes.

Add all remaining ingredients, turn down the heat, cover the pot and simmer until all the vegetables are soft.

Process the soup until smooth and serve.

The post Beet and carrot soup appeared first on Liver Doctor.

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Healthy tuna salad

January 7, 2015, 7:33 pm

≫ Next: Green smoothie to reduce inflammation

≪ Previous: Beet and carrot soup

Serves 4

1 small lettuce, chopped
½ cup cherry tomatoes, halved
1 small red onion, sliced
1 small cucumber, diced
4 radishes, sliced
2 stalks celery, sliced
1/3 cup olives
¼ cup fresh parsley, chopped
14 ounces canned tuna, drained
¼ cup red wine vinegar
¼ cup olive oil

Combine all salad ingredients in a serving bowl and then drizzle with vinegar and oil.

The post Healthy tuna salad appeared first on Liver Doctor.

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Green smoothie to reduce inflammation

January 12, 2015, 8:20 pm

≫ Next: Creamy chocolate smoothie

≪ Previous: Healthy tuna salad

Serves 1

2 handfuls of collards or bok choy
2 handfuls parsley
1 handful kale leaves
1 small cucumber
1 kiwi fruit
1 cup water
1 tablespoon coconut oil

Place all ingredients into a blender and blend until smooth.

The post Green smoothie to reduce inflammation appeared first on Liver Doctor.

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Creamy chocolate smoothie

January 14, 2015, 2:16 pm

≫ Next: Salmon arugula salad

≪ Previous: Green smoothie to reduce inflammation

This makes a delicious breakfast or mid afternoon snack.

Serves 1

1 banana
2 tablespoons whey protein powder
1½ cups water
1 tablespoon chia seeds
1 tablespoon coconut oil
1 tablespoon cacao or cocoa powder

Blend all together in a blender until smooth.

The post Creamy chocolate smoothie appeared first on Liver Doctor.

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Salmon arugula salad

January 19, 2015, 8:19 pm

≫ Next: Grain free walnut brownies

≪ Previous: Creamy chocolate smoothie

Serves 4

1 large salmon fillet (preferably wild)
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon finely chopped fresh dill leaves
1 cup cherry tomatoes, halved
1 cup cooked green beans, halved
2 stalks celery, sliced
1 avocado, sliced
1 large handful arugula leaves, chopped
Extra olive oil plus lemon juice, for dressing

Season the salmon fillet with salt and pepper. Heat the olive oil in a pan over medium heat. Cook the salmon until done to your liking.

Place all remaining ingredients into a large serving bowl. Add slices of warm cooked salmon and toss gently. Drizzle with lemon juice and olive oil and serve.

The post Salmon arugula salad appeared first on Liver Doctor.

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Grain free walnut brownies

January 21, 2015, 8:32 pm

≫ Next: Vegetables roasted in coconut oil

≪ Previous: Salmon arugula salad

¼ cup almond flour
¼ cup tapioca flour
½ cup almond butter
2 eggs, whisked
½ cup melted coconut oil
½ cup cacao or cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ cup roasted walnuts, chopped
Sweetener of choice: stevia, xylitol, honey, maple syrup or rice malt syrup

Preheat the oven to 350ºF.

Place all ingredients into a large bowl and mix well with a wooden spoon.

Pour mixture into a cake or brownie tin and bake for approximately 20 minutes.

The post Grain free walnut brownies appeared first on Liver Doctor.

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Vegetables roasted in coconut oil

January 26, 2015, 7:28 pm

≫ Next: Nourishing chicken soup

≪ Previous: Grain free walnut brownies

This is a really simple and delicious way to add more coconut oil to your diet. The fats will help you to absorb more antioxidants from the vegetables.

Serves 4

2 medium sweet potatoes, peeled and diced

2 large carrots, peeled and diced

1 cup peeled, diced pumpkin

1 large onion, quartered (or several small onions, left whole)

1 tablespoon coconut oil

¼ teaspoon salt

Add any seasonings you like – eg. ground cumin, cinnamon, Herbamare, paprika, oregano, garam masala, etc.

Preheat the oven to 350ºF.

Arrange all vegetables on a lined or greased baking tray. Melt the coconut oil and use a pastry brush to brush it onto all the chopped vegetables, making sure they’re all covered.

Sprinkle with salt and desired seasonings.

Bake for 30 to 40 minutes, or until the vegetables have softened.

The post Vegetables roasted in coconut oil appeared first on Liver Doctor.

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Nourishing chicken soup

January 28, 2015, 5:18 pm

≫ Next: Roasted broccoli with pine nuts

≪ Previous: Vegetables roasted in coconut oil

1 whole chicken
8 cups of filtered water or vegetable stock
2 tablespoons apple cider vinegar
1 large onion, chopped
2 cloves garlic, minced
1 large carrot, chopped
1 medium zucchini, chopped
2 celery sticks, sliced
½ medium cauliflower, chopped
Basil or parsley for garnish
Salt and pepper, to taste

Place the chicken in a large stainless steel pot with the water or stock and apple cider vinegar.

Bring to the boil and remove the foam that rises to the top. Reduce the heat to the lowest setting and add the onion and garlic. Cover and simmer.

After two hours remove the chicken meat from the bones, chop it and set it aside.

Return the bones to the pot and simmer for a further four to eight hours.

One hour before the cooking time has finished, add all remaining ingredients and the cooked chicken, but don’t yet add the basil or parsley.

Ten minutes before cooking time has finished, remove the bones with a slotted spoon and add the basil or parsley.

The post Nourishing chicken soup appeared first on Liver Doctor.

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Roasted broccoli with pine nuts

February 2, 2015, 7:31 pm

≫ Next: Spicy beef skewers

≪ Previous: Nourishing chicken soup

Serves 2 as a side dish

1 large head of broccoli, sliced into 1 ½ inch florets
2 tablespoons olive oil
2 tablespoons pine nuts
2 teaspoons lemon juice
Salt and pepper

Preheat the oven to 400ºF.

Arrange the broccoli on a greased oven tray and drizzle it with olive oil. Sprinkle with salt and pepper and place in the oven. Roast the broccoli until it is lightly browned (approximately 25 minutes).

Remove from the oven and arrange on a serving platter.

Sprinkle the broccoli with pine nuts and drizzle with lemon juice.

The post Roasted broccoli with pine nuts appeared first on Liver Doctor.

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Spicy beef skewers

February 4, 2015, 8:47 pm

≫ Next: Beef shepherd’s pie

≪ Previous: Roasted broccoli with pine nuts

Serves 4

1 lb diced beef
1 tablespoon olive oil
2 tablespoons lime juice
¼ cup tamari or coconut aminos
1 clove garlic, crushed
1 small red chilli, seeded and finely sliced
1 large red onion, peeled and diced roughly
Salt and pepper, to taste

Place all ingredients except beef and onion into a large glass bowl. Add the beef and mix it around with your hands to ensure all pieces are well covered by the marinade. Cover the bowl and place it in the fridge for 4 to 6 hours.

Preheat the grill to medium heat. Remove the beef from the marinade and thread it onto skewers, alternating with pieces of onion.

Grill the skewers for approximately 10 minutes, or until cooked to your liking.

The post Spicy beef skewers appeared first on Liver Doctor.

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Beef shepherd’s pie

February 9, 2015, 8:03 pm

≫ Next: Stuffed peppers

≪ Previous: Spicy beef skewers

Serves 4

1 brown onion, diced
1 clove garlic, crushed
1 lb ground beef
2 carrots, diced
½ cup chopped pumpkin
¾ cup stock or water
2 tablespoons tomato paste
1 teaspoon dried rosemary
1 teaspoon ground cumin
Salt and pepper, to taste
2 tablespoons olive oil

Potato topping

2 white-fleshed sweet potatoes, cooked
¼ cup coconut milk (you may need to add more liquid)
1 clove garlic, crushed
Salt and pepper, to taste
1 tablespoon butter

Sauté the onion and garlic in the olive oil on medium heat until softened. Add the carrot and pumpkin and cook while stirring for another 5 minutes.

Add the beef, spices and salt and cook while stirring until the beef is cooked through. Add the tomato paste and stock or water and simmer for approximately 10 minutes.

Preheat the oven to 350ºF.

Spoon beef filling into a greased oven proof casserole dish.

Combine potato filling ingredients well in a small bowl. Spread the potato mixture over the beef mixture and place in the oven.

Bake for approximately 30 minutes, or until lightly browned.

The post Beef shepherd’s pie appeared first on Liver Doctor.

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