1 cup raw pecans
1 cup raw almonds
1/2 cup raw cashews
1/3 cup dried cranberries
1/3 cup coconut flakes
Mix all ingredients together and store in an air tight jar.
The post Healthy trail mix appeared first on Liver Doctor.
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Healthy trail mix
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Lemon and mint lamb chops
Serves 2
4 T-bone loin lamb chops
2 tablespoons finely chopped fresh mint
1 teaspoon dried thyme
1 clove garlic, crushed
Salt and pepper, to taste
1 tablespoon olive oil
¼ cup lemon juice
Sprinkle the lamb chops with salt and pepper on both sides.
Place all remaining ingredients into a small food processor or grinder and blend together until the mixture is smooth.
Place the lamb chops into a glass bowl, spread the marinade over them well. Cover and place in the fridge overnight.
The next day grill the chops over medium heat until cooked to your liking.
Serve with a salad.
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Arugula pesto
2 cups tightly packed arugula leaves
½ cup olive oil
¼ cup pecans
2 tablespoons pine nuts
2 cloves garlic
¼ teaspoon salt
Add all ingredients except olive oil into a food processor. Process the ingredients until smooth.
With the motor running, slowly pour the olive oil in, until it’s all incorporated well.
Store the pesto in a glass jar in the fridge for up to 5 days.
The post Arugula pesto appeared first on Liver Doctor.
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Why everyone is going crazy for Bone Broth
There has been much publicity lately extolling the virtues of bone broth and the recipes vary considerably, so care is necessary to obtain the healthiest result.
Here are some reasons for everyone to invest in making bone broth a valuable part of their cooking and an important daily dietary component
- What we are referring to is what your grandmother called stock and, when you make it at home from scratch, you know exactly what has gone into it and so you can ensure no nasty additives. It is also a lot less expensive than manufactured products.
- To make broth there a few essential components – a crockpot /slow cooker or a stainless steel / ceramic stock pot and filtered water. The hardest item to find is a trusted butcher that will provide best quality bones/carcasses from organically grown animals.
- Bone broth is a great source of collagen and gelatine, to support fantastic hair, skin and nails.
- Bone broth slowly and gently extracts the valuable nutrients from the bone, making it a dietary powerhouse.
Now, here are the reasons for Bone Broth to be considered by anyone who experiences any intestinal, immunological, inflammatory and autoimmune health conditions.
- We are becoming very acquainted with the notion that all diseases begin in the gut and so this is the first part of the body to be healed.
- The gelatin extracted from bone is of exceptional quality and has valuable healing properties to restore intestinal integrity, to improve the absorption of nutrients.
- Components extracted from bone have a positive influence on the immune system and increases the number of disease fighting white cells. Ask any mother about the health building value of Chicken soup.
- Connective tissue components gelatine, collagen and glucosamine are renowned anti-inflammatory nutrients and so by reduce joint pain and inflammation.
- Bone broth has extracted much of the calcium, magnesium and phosphorus and, so, adds valuable nutrient to promote bone formation in the womb, bone growth in children, bone stability and repair in adults and elders.
- While healing a leaky gut and reducing pain in joints, bone broth is also high in glycine and proline, two valuable amino acids with proven anti-inflammatory actions throughout the body and, thereby, may improve the health of those with degenerative and terminal conditions.
- The immune system is suppressed when stress levels are high, and those with high stress levels are often also troubled by poor sleep and a busy mind. Bone broth, being high in glycine may be a wonderful healing, calming, sleep inducing night cap to finish your day.
Baked Bone Broth Soup
1 Organic marrow bone (thigh bone – the big one people get for their dogs) cut into 2 or 3 pieces
1 chuck bone (a length of backbone (desirable as it has more meat). It is best to try and get bones that have some meat still on them to add flavor to the broth.
You may choose lamb, veal or beef. Organic chicken carcasses may also be used.
Bake in slow oven (250-300ºF or 120-150ºC) for approx. 30 – 40 minutes or until it smells well roasted.
Place in a slow cooker and cover with filtered water.
Cook just below simmer slowly for 24 hours, cool, remove meat, and reserve meat in the refrigerator. Return bones to broth and keep slow cooker on lowest heat for a further 24 – 36 hours. Ensure water level is maintained throughout the extraction process.
Refrigerate broth to remove all solid fat from top of liquid to be used in other cooking. Marrow fat may be retained.
Strain the broth and use the liquid alone as a wholesome broth or you may choose to use the broth as a base for soup.
Remember to add the meat you have reserved to the completed broth.
To the broth, add a variety of in season vegetables to your taste.
The essential for every batch is the addition of sea vegetable. Wakame is best, and a trusted brand is essential – nothing that has been harvested near Japan.
Season to taste and I always encourage turmeric for its healing/restorative properties. Powdered is fine if not available fresh.
The broth or soup can be frozen for later consumption or you may choose to freeze some of the initial broth and use it for a different soup later.
Remember to add sea or pink salt, pepper and seasoning to your taste.
These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
The post Why everyone is going crazy for Bone Broth appeared first on Liver Doctor.
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Dairy free chocolate popsicles
Making your own popsicles is so easy if you buy an inexpensive popsicle mold.
Makes 6
2 cups full fat coconut milk
2 tablespoons cocoa or cacao powder
½ teaspoon vanilla essence
Approximately 10 to 12 drops of liquid stevia, to taste
Whisk all the ingredients together well in a large bowl until well incorporated.
Pour the mixture into popsicle molds and freeze overnight.
The post Dairy free chocolate popsicles appeared first on Liver Doctor.
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Immune boosting raw juice
1 inch piece fresh peeled ginger
¼ red onion
1 large carrot
1 peeled orange
¼ peeled lime
6 kale leaves
1 stick celery
Pass all through a juice extractor and drink.
The post Immune boosting raw juice appeared first on Liver Doctor.
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Easy guacamole
Serves 2
Ingredients
2 medium avocados, diced
1/4 red onion, finely diced
2 tablespoons fresh cilantro, finely diced
1 small, very ripe tomato, finely chopped
2 tablespoons lime juice
Salt and pepper, to taste
Method
Place the avocado flesh into a bowl and mash it with a fork. Add all remaining ingredients and mash well until fully combined.
Serve with vegetable sticks as a snack, or add into an omelette for breakfast.
The post Easy guacamole appeared first on Liver Doctor.
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Cacao chia banana pudding
Serves 2
Ingredients
¼ cup chia seeds
9 fl oz canned coconut milk
2 ½ tablespoons cacao powder
10 drops stevia or other sweetener of your choice
1 banana, sliced
2 teaspoons coconut oil
Unsweetened coconut flakes, to serve
Method
Place coconut milk, chia seeds, cacao powder, stevia and sweetener into a blender. Blend until smooth.
Pour pudding into serving bowls, cover and place in the fridge for 4 hours or overnight.
Heat the coconut oil in a pan over medium heat. Cook the banana slices until softened and lightly browned.
Remove the chia puddings from the fridge. Top them with banana slices and sprinkle with coconut flakes.
Serve.
The post Cacao chia banana pudding appeared first on Liver Doctor.
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Sugar free cashew fudge
1 cup cashew butter
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1/4 cup roasted cashew pieces
Place the first three ingredients into a food processor or blender and blend until smooth.
Stir cashew pieces into the mixture, pour it into a lined baking tray and place in the freezer.
Slice into squares and serve.
The post Sugar free cashew fudge appeared first on Liver Doctor.
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Tuna and walnut salad
Serves 2
1 large (approx. 14 ounce) can tuna in springwater or brine
½ cup raw walnut halves
2 tablespoon finely chopped fresh dill
1 cup cherry tomatoes, halved
2 stalks celery, sliced
2 large handfuls lettuce leaves
½ avocado, sliced
¼ cup lemon juice
2 tablespoon olive oil
Drain the tuna, place it into a bowl and flake it with a fork.
Add all remaining ingredients except the lemon juice and olive oil and toss gently.
Drizzle with lemon juice and oil and serve.
The post Tuna and walnut salad appeared first on Liver Doctor.
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Salmon patties
2 x 14 ounce cans salmon, drained
1 large sweet potato, cooked and mashed
2/3 cup almond meal
1/2 red onion, finely diced
2 tablespoons finely chopped parsley
1 tablespoon lemon juice
2 eggs
Salt and pepper, to taste
Place all ingredients into a large bowl and mix thoroughly with your hands. If the mixture is too dry, add a little water or more lemon juice. If it is too wet, add more almond meal. This will depend on the moisture content of the sweet potato you’re using.
Form the mixture into patties. You can either bake them on a lined oven tray or fry them on a pan in ghee, olive oil or coconut oil.
Serve with a salad.
The post Salmon patties appeared first on Liver Doctor.
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Balsamic Vinaigrette
This is delicious splashed over a salad or hot cooked vegetables.
¾ cup balsamic vinegar
2 teaspoons Dijon mustard
¾ cup olive oil
½ teaspoon dried thyme
Place all ingredients into a glass jar. Screw the lid on tightly and shake vigorously for a minute until ingredients are well combined.
Store in the fridge for up to a week.
The post Balsamic Vinaigrette appeared first on Liver Doctor.
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Vegetable juice for clear skin
2 stalks celery
1 small cucumber
1 inch slice fresh ginger, peeled
6 large lettuce leaves
1 lime, peeled
1 small carrot
Pass all through a juice extractor and drink.
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Cherry tomato and green bean salad
Serves 4 as a side salad
4 handfuls green beans, lightly steamed
1 cup cherry tomatoes, halved
¼ red onion, sliced
1 large carrot, coarsely grated
2 handfuls arugula leaves, roughly chopped
¼ cup toasted pine nuts
¼ cup red wine vinegar
3 tablespoons olive oil
Place all ingredients into a serving bowl and toss gently. Serve with protein such as poultry or seafood.
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Thyme roasted mushrooms
Serves 4
16 oz cremini mushrooms, chopped
8 sprigs fresh thyme
2 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon ghee
Salt and pepper, to taste
Add the olive oil and ghee to a skillet and place over medium heat.
Add all remaining ingredients and cook while gently turning the mushrooms, until they are done.
Serve as a side dish.
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Turmeric roasted cauliflower
This is a delicious side dish, full of antioxidants
Serves 4
1 medium head cauliflower
2 tablespoons olive oil or ghee
2 teaspoons ground turmeric
Salt and pepper, to taste
Preheat the oven to 350ºF.
Line or grease an oven tray.
Cut the cauliflower up into small florets. Brush the florets with olive oil, making sure they are all covered. Sprinkle with turmeric, salt and pepper.
Place in the oven and roast for approximately 30 minutes, or until lightly golden.
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Healthy gallbladder juice
Beet leaves are wonderful for your gallbladder. Don’t throw them out the next time you buy a bunch of beets. Juice them, put them in salads or cook them like spinach.
Serves 1
8 beet leaves
1/2 beet, peeled
2 stalks celery
1 handful arugula leaves
2 red radishes
1 lime, peeled
Pass all through a juice extractor and drink.
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Warm broccoli salad
Serves 4
2 heads broccoli, steamed until just softened and cut into bite sized pieces
1 red apple, chopped
1 large carrot, coarsely grated
1/3 cup pecans, toasted
1 cup cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons lemon juice
Mix all ingredients gently in a bowl and serve.
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Cucumber and mint salad
This is a cooling and refreshing salad.
Serves 4
4 Lebanese cucumbers, sliced
½ cup fresh mint leaves, sliced
¼ cup fresh parsley, sliced
1 cup cherry tomatoes, sliced in half
1 garlic clove, crushed
¼ cup lime juice
2 tablespoons olive oil
Place all ingredients into a serving bowl. Toss gently and serve.
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Strawberry coconut smoothie
Serves 1
½ cup fresh or frozen strawberries
2 tablespoons whey protein powder
1 tablespoon coconut oil
1 tablespoon lime juice
1½ cups coconut milk
Place all ingredients into a blender and blend until smooth.
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