Serves 2
1 large orange sweet potato, peeled and cooked
1/3 cup full fat coconut milk
1/4 teaspoon salt
While the sweet potato is still hot, place it into a bowl. Heat the coconut milk and add it, plus the salt to the bowl.
Mash the potato mixture well until it is smooth.
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Serves 2
6 oz canned salmon, drained
2 large handfuls torn lettuce leaves
½ avocado, diced
3 red radishes, sliced
1 handful snow peas, cut in half
1 medium cooked beet, diced
½ small red onion, sliced
¼ cup finely chopped parsley
Dressing ingredients
¼ cup freshly squeezed orange juice
3 tablespoons macadamia nut oil or olive oil
Flake the salmon and place it into a serving bowl.
Place all other salad ingredients into the bowl and toss gently. Pour dressing on top and serve.
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1 large avocado
¼ cup finely chopped fresh cilantro
¼ red onion, finely diced
Juice of 1 lime
2 tablespoons olive oil
¼ teaspoon salt
Place all ingredients into a food processor and blend until smooth.
The post Avocado and cilantro dip appeared first on Liver Doctor.
Serves 4
4 eggs, lightly whisked
1 cup canned full fat coconut milk
1 teaspoon vanilla extract
Liquid stevia, honey or maple syrup, to taste (optional)
Preheat the oven to 350ºF.
Place all ingredients except eggs into a small pot over low heat. Stir gently while heating. Very gently, pour the egg mixture into the milk mixture, while stirring slowly. Do not allow the mixture to simmer.
Pour the mixture into greased ramekins.
Fill a large baking dish 3/4 with water. Place the ramekins inside and bake in the oven for approximately 30 to 40 minutes, or until the custard no longer jiggles when shaken.
Serve.
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This dressing will transform a plain salad into something creamy and delicious.
1 large avocado
3 tablespoons macadamia nut oil or avocado oil
2 tablespoons lime juice
¼ to ½ cup of water, to achieve desired consistency
¼ teaspoon salt
Place all ingredients into a blender or food processor and blend until smooth. Pour over your favorite salad.
The post Creamy avocado dressing appeared first on Liver Doctor.
½ small head of cauliflower, cooked
2 tablespoons tahini
1 clove garlic
1 tablespoon lemon juice
2 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon salt
Place all ingredients into a blender or food processor and process until smooth.
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Serves 1
2 tablespoons whey protein powder
½ cup fresh or frozen berries of your choice
1 tablespoon coconut oil
1 cup water
1 tablespoon ground flaxseeds
Place all ingredients into a blender and blend until smooth.
The post Creamy berry breakfast smoothie appeared first on Liver Doctor.
Serves 2
1 bunch asparagus, trimmed and lightly cooked
½ cup cherry tomatoes, halved
2 large handfuls baby spinach leaves
1 stalk celery, sliced
¼ cup roasted pecans, chopped
Salt and pepper, to taste
2 tablespoons each of olive oil and lemon juice
Slice the cooked asparagus in half and place it into a serving bowl, along with all other ingredients except oil and lemon juice.
Toss the salad gently, drizzle with olive oil and lemon juice and serve.
The post Asparagus and spinach salad appeared first on Liver Doctor.
This sauce is delicious stirred through zucchini noodles, or just poured over roast chicken and steamed vegetables.
1 medium head of cauliflower
1 ½ cups chicken stock or home made broth
2 cloves fresh garlic, crushed
Salt and pepper, to taste
Steam the cauliflower until soft.
Place the hot cauliflower and all other ingredients into a blender. Blend until smooth.
You can add a little more or less of the stock, depending on what consistency you’d like the sauce to be.
The post Dairy free garlic sauce appeared first on Liver Doctor.
Serves 2
2 cups grated carrot
¼ cup fresh mint leaves, sliced
¼ cup pistachios, roughly chopped
1 clove garlic, minced
½ small cucumber, finely diced
½ teaspoon ground cumin
2 tablespoons each apple cider vinegar and olive oil
Mix all ingredients together in a bowl and serve.
The post Minty carrot salad appeared first on Liver Doctor.
Serves 1
1 small banana
2 inch slice papaya, peeled
2 tablespoons whey protein powder
1 tablespoon coconut oil
1 tablespoon ground flaxseeds
1.5 cups water
Place all ingredients into a blender and blend until smooth.
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Serves 4
4 chicken breasts, sliced into bite sized pieces
Juice from one lemon (approximately ¼ cup)
1 teaspoon dried oregano
Salt and pepper, to taste
Olive oil, for cooking
Preheat the grill to medium.
Thread the chicken onto skewers. Brush the chicken pieces with lemon juice and then sprinkle with oregano, salt and pepper.
Spray the chicken well with olive oil and then grill for approximately 5 minutes on each side, or until the chicken is cooked through.
Serve with a salad.
The post Tasty chicken skewers appeared first on Liver Doctor.
This is a delicious, all natural alternative to peanut butter.
3 cups raw sunflower seeds
A pinch of sea salt
½ teaspoon vanilla extract
Spread the sunflower seeds onto an oven tray and roast them in a moderate oven until lightly browned and fragrant. Keep a close eye on them while they’re in the oven to make sure they don’t burn.
Place the sunflower seeds and all other ingredients into a food processor or high powered blender. Process the seeds until they form a paste. This may take up to 20 minutes depending on what type of machine you have. In a basic food processor you may need to stop every couple of minutes to rearrange the mixture inside the bowl to ensure it blends evenly.
The post Homemade Sunflower Seed Butter appeared first on Liver Doctor.
Serves 1
1 cup fresh or frozen blueberries
1 heaped teaspoon almond butter
2 tablespoons whey protein powder
1 ½ cups almond milk
Place all ingredients into a blender and blend until smooth.
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3 cups almond meal
1 teaspoon baking soda
2 eggs, whisked
½ cup coconut oil, melted
Liquid stevia, honey or maple syrup, to taste (optional)
½ cup fresh or frozen cherries, pitted and chopped
Preheat the oven to 355ºF.
Place all the dry ingredients into a large bowl and mix gently.
Place the eggs, coconut oil and sweetener (if using) into a small bowl and beat with an electric hand mixer for one minute.
Pour egg mixture into bowl with dry ingredients and stir by hand until well combined. Stir cherries into the mixture.
Pour into greased or lined muffin tins and bake for approximately 20 minutes, or until cooked through.
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Serves 4
2 large frozen bananas
1 cup frozen strawberries
½ cup coconut cream (place a can of coconut cream in the fridge overnight and the next day scoop the cream off the top)
Place all ingredients into a food processor or high powered blender and blend until smooth.
Serve immediately.
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This is a delicious, simple salad for summer
Serves 4
2 cups cherry tomatoes, halved
¼ cup finely chopped fresh basil leaves
2 tablespoons olive oil
Sea salt and freshly cracked black pepper, to taste
Place all ingredients into a salad bowl and toss gently.
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Serves 4
1 large fresh salmon fillet
2 tablespoons ghee, melted
1 clove garlic, minced
1 cup cherry tomatoes, halved
2 large handfuls arugula, roughly chopped
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons lemon juice
Heat a grill to medium. Brush the salmon with ghee, then season both sides with salt and pepper. Sprinkle the top of the salmon with minced garlic.
Wrap the salmon in foil and place on the grill. Cook until the salmon flakes (approximately 15 minutes).
Place all other ingredients into a serving bowl and toss gently.
Once the salmon is cool enough to handle, break it up into bite sized pieces and add to the salad.
The post Salmon and tomato salad appeared first on Liver Doctor.
3 cups canned chickpeas, rinsed, drained and dried
2 tablespoons olive oil
1 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon ground chilli
½ teaspoon salt
Preheat the oven to 400ºF.
Mix all ingredients well with your fingers in a bowl. Arrange the chickpeas on a lined or greased oven tray and bake for 30 to 40 minutes.
You will need to turn them a couple of times during baking.
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3 large red cabbage leaves
¼ small red onion
2 red radishes
1 red apple
1 large carrot
1 handful parsley
Pass all through a juice extractor and drink.
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