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These wonderful muffins will bring festive flavors into your home anytime of year. With bursts of tart cranberries and sweet orange in every bite, these muffins are sure to satisfy. 

Cranberries are high in the antioxidants (such as anthocyanins) that help heal cardiovascular disease and arteriosclerosis. They also hold phytoestrogen compounds that disarm invading estrogens from outside sources such as plastics, environmental pollutants, pesticides, and other synthetic chemicals. Cranberries destroy these toxic hormones that are responsible for so many of women’s health conditions.

Cranberry Orange Muffins

Ingredients:

  • 1 cup gluten-free oat flour 
  • 1 cup brown rice flour 
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 2/3 cup unsweetened almond milk or light coconut milk
  • 1/3 cup unsweetened applesauce 
  • 1/4 cup freshly-squeezed orange juice
  • Zest from 1 large orange
  • 1/4 cup + 2 tbsp melted coconut oil
  • 2/3 cup dried cranberries

Directions:

Preheat oven to 350F/180C. Line a 12-cup muffin tin with paper lines or grease well. Set aside. In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar and baking powder. 

In another bowl, add the almond milk, applesauce, orange juice, orange zest and coco-nut oil. Whisk until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed and lump-free. Fold in the cranberries until evenly dispersed in the batter. Spoon the muf-fin batter evenly into the 12 muffin cups.

Bake for 22-24 minutes, until browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the muffin tin, then move to a wire rack and cool completely. Best enjoyed on the day of baking and kept in an airtight container until needed. 

Makes 12 muffins

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 01-Jan-2021 - Disclaimer

Classic sugar cookies made with only clean ingredients. No eggs, dairy, gluten, grains, refined sugar, or harmful oils. Grab a cup of your favorite herbal tea and enjoy a cookie with friends or family. 

Sugar Cookies

Ingredients:

  • 1 1/3 cups almond flour
  • 1/4 cup tapioca starch
  • 1/2 tsp baking powder
  • 1 tbsp melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp alcohol-free vanilla extract
  • 1/4 cup maple sugar, to coat

Directions:

Preheat oven to 350F/180C. Like a baking sheet with parchment paper.

Combine the almond flour, tapioca starch, and baking powder in a medium sized bowl. Whisk until evenly mixed.

Add the melted coconut oil, maple syrup, and vanilla. Stir until you get a smooth, firm dough. Add more almond flour if needed in the dough is too wet. Refrigerate for 15 minutes. 

Scoop dough using a tablespoon-measure into balls, then coat in maple sugar. Arrange balls on the prepared baking sheet, leaving at least 3 inches between them. Press down with the bottom of a drinking glass until 1/3 inch to 1/2 inch thick. 

Bake for 9-11 minutes until the edges are golden but the center is still soft. Best enjoyed on the day of baking and kept in an airtight container until needed.

Makes 16-18 cookies

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 23-Dec-2020 - Disclaimer

Oats, coconut, and maple syrup come together in this recipe to produce a wonderfully flavorful cookie that tastes both indulgent and wholesome. These cookies which are traditionally called biscuits in Australia and New Zealand will likely be a hit with the whole family!

Coconut meat (and coconut oil) is antipathogenic due to its lauric acid content combined with other antioxidants present in it, so turn to coconut when you’re in need of an antibacterial and antiviral food. When coconut drops from the stomach into the intestinal tract, it kills off any pathogen it touches. Plus, its medium-chain fatty acids break loose other fats and aid in pushing them out of the body.

Anzac Biscuits

Ingredients:

  • 1 tbsp ground flaxseeds + 2 1/2 tbsp water
  • 1 cup rolled oats
  • 3/4 cup desiccated coconut
  • 2/3 cup coconut sugar
  • 1/2 cup gluten-free oat flour
  • 1/2 cup almond flour
  • 1/3 cup melted coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp baking soda
  • 2 tbsp boiling water

Directions:

Preheat the oven to 350F/180C. Line a baking tray with parchment paper. 

In a small bowl, combine the ground flaxseeds and water to make a flax egg. Whisk until uniform and set aside. In another bowl, mix together the oats, coconut, coconut sugar, oat flour, and almond flour. Set aside.

Combine the melted coconut oil and maple syrup in a small saucepan and heat until uni-form. In a small bowl, mix together the baking soda and boiling water. Add to the maple syrup and coconut oil mixture and stir well. Pour the wet ingredients into the dry. Add in the flax egg. Stir until you get a uniform dough.

Gently shape the dough into balls with your hands (the mixture is quite soft and sticky) and place on the prepared baking tray, leaving about 3 inches between each ball. Cover the base of a glass with parchment paper and press the balls down to flatten into cookies. Make sure to leave space between the cookies; they will spread as they bake. 

Bake for 16-20 minutes, until browned on top. The cookies should still be soft at this point; they will harden as they cool. Remove cookies from the oven and cool for 5 minutes on the baking tray, then transfer to wire rack to cool completely.

Best kept in an airtight container at room temperature until needed. 

Makes 20 cookies

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 21-Dec-2020 - Disclaimer

Fig Cookies

At first bite of these incredible fig cookies, you’ll be so happy you made them! They’re full of flavor and may just become one of your very favorite baked treats. 

Figs are a fantastic food for brain and gut health. They have unique phytochemicals that are bonded to minerals such as bioavailable potassium and sodium that specifically nourish and build neurotransmitters while also supporting neurons and synapses in the brain. The pulp and fiber of figs massage the intestinal lining and build up the digestive immune system.

Fig Cookies

Ingredients:

Filling:

  • 2 cups stems removed and roughly chopped dried figs
  • 2 tbsp coconut sugar
  • 1/4 cup applesauce
  • 1/2 cup water
  • 1 tsp lemon juice
  • Cookie dough:
  • 2 tbsp ground flaxseeds
  • 1/4 cup applesauce
  • 1/2 cup coconut sugar
  • 1 tsp vanilla powder or alcohol-free vanilla extract
  • 1/4 cup melted coconut oil
  • 1 cup gluten free oat flour 
  • 1/3 cup brown rice flour
  • 2 tbsp tapioca flour
  • 1/2 teaspoon baking powder

Directions:

In a small saucepan, combine the dried figs, coconut sugar, applesauce, water, and lemon juice. Bring to a boil, then reduce to simmer and cook for about 15-20 minutes or until the figs are soft and the liquid has reduced. Place in a food processor or blender and pulse a few times until you get a uniform thick paste. Set aside.

To make the cookie dough, combine the ground flaxseeds, applesauce, coconut sugar, vanilla and coconut oil in a bowl. Whisk until uniform. In another bowl, whisk together the oat flour, brown rice flour, tapioca flour and baking powder. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes. 

Preheat oven to 350F/180C. Line a baking sheet with parchment paper.

To assemble, roll out the chilled cookie dough to about 1/4 inch thickness between two sheets of parchment paper. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise. Working on one of the halves, spread a line of filling about 1-inch wide down the length closer to one edge. Lift one edge of the dough (you can use the parchment paper for this) and fold over the middle. Gently roll the log over so that the seam is on the bottom. Cut into cookies. 

Repeat with the other half of the dough. Gather any scraps and repeat again. Transfer cookies to the prepared baking pan and bake for 12-13 minutes, until lightly browned. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely. Best kept in an airtight container at room temperature until needed.

Makes 25-30 cookies

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 20-Dec-2020 - Disclaimer

These delicious, nutty Pignoli cookies let their signature pine nut and almond flavor shine through. These cookies skip the egg whites and refined sugar normally found in Pignoli cookies but the flavor is just as rich and satisfying.

Pignoli (Pine Nut) Cookies

Ingredients:

  • 1 tbsp ground flaxseeds
  • 2 1/2 tbsp water
  • 2 tbsp softened coconut oil
  • 1/2 cup maple sugar
  • 1 1/4 cup almond flour
  • 1/3 cup pine nuts

Directions:

Preheat oven to 350F/180C. Line a baking tray with parchment paper.

In a mixing bowl, whisk together the ground flaxseeds and water. Set aside for 5 minutes.

Add the coconut oil and maple sugar to the bowl. Stir until you get a uniform mixture. Stir in the almond flour until you get a firm, rollable dough. Refrigerate for 15 minutes.

Using a tablespoon measure, scoop the dough and drop onto prepared baking sheet. Sprinkle pine nuts over the cookies, pressing them in slightly. Bake for 14-18 minutes, until golden brown. Let sit for 5 minutes before placing cookies on a wire rack to cool completely. Best kept at room temperature in an airtight container.

Makes 12-14 cookies

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 19-Dec-2020 - Disclaimer

This recipe uses millet or gluten-free oatmeal with the addition of a secret weapon: wild blueberries. These little purple gems offer an explosion of delicious flavor, and their healing properties for the liver and the rest of the body are a true miracle.

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 Porridge

Ingredients:

  • 1 cup millet or gluten-free oats 
  • 2 cups water; more if needed 
  • 1/2 teaspoon cinnamon 
  • 1/2 cup wild blueberries 
  • 2 tablespoons fresh wild or cultivated blueberries, or frozen wild blueberries, for garnish 
  • Pure maple syrup or raw honey, to taste

Directions:

Place the millet, water, and cinnamon in a small saucepan, stir, and bring it to a boil. Add more water if needed. Reduce to a simmer, cover, and cook until soft, about 10 to 15 minutes, stirring intermittently. Once it’s cooked, remove the saucepan from the heat, cover it, and let it sit for a few minutes. 

Alternatively, place the oats, water, and cinnamon in a small saucepan and bring to a simmer. Add more water if needed. Cover and cook until soft, about 5 to 10 minutes. 

Stir in the wild blueberries and maple syrup to taste. Serve topped with the 2 tablespoons of blueberries.

Find over 75 more delicious, healing recipes in book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune for you and your family. 

This item posted: 16-Dec-2020 - Disclaimer

A bowl of regular gluten-free oatmeal without dairy milk can be a healthy choice. For an even healthier version, try this “oatmeal” recipe made from apples, banana, and spices! It’s creamy and satisfying and offers a wonderful alternative for anyone avoiding or limiting grains.

Blackberries are packed with anti-inflammatory compounds are an incredibly healing food. They help with digestion and assimilation and also help reduce the growth of thyroid nodules while they fortify and strengthen thyroid tissue.

Apples have pectin that releases phytochemicals when it enters the digestive system. These phytochemicals bind onto viruses like EBV, shrouding the virus cells so that they can’t feed and proliferate.

Bananas have powerful antiviral, anti-inflammatory properties. A wonderful calcium source because the trees grow in calcium-rich soil, they’re also a great tool for hypoglycemia, as they help balance blood sugar.

Banana “Oatmeal” with Blackberries

Ingredients:

  • 2 apples, diced 
  • 1 large ripe banana, roughly chopped 
  • 1/4 teaspoon cinnamon 
  • 1 /8 teaspoon cardamom 
  • 1/2 cup blackberries 
  • Optional raisins or dried cranberries

Directions:

Place the apples, banana, cinnamon, and cardamom in a food processor and pulse until chunky and creamy. Transfer the mixture to a bowl and top with blackberries and raisins or cranberries, if desired. Serve and enjoy.

Find over 75 more delicious, healing recipes in Cleanse to Heal for you and your family.

This item posted: 16-Dec-2020 - Disclaimer

Indulge in this delicious stack of strawberry and vanilla pancakes topped with a sweet strawberry sauce. These pancakes taste so good that you won’t even notice they don’t include gluten, butter, oil, eggs, dairy milk, or refined sugar! Make these pancakes for a weekend treat for your children or family, or serve them up for yourself when the mood strikes.

Berries such as strawberries are an excellent source of iron, magnesium, selenium, zinc, molybdenum, potassium, chromium, and calcium. They also have traces of omega-3, omega-6, and omega-9 fatty acids. Berries have hidden compounds that stop excess adrenaline from causing damage to organs. This makes blackberries, raspberries, strawberries, elderberries, and the like are critical for life on earth.

Strawberry Pancakes

Ingredients:

  • 1 cup gluten-free rolled oats
  • 2 tsp baking powder
  • 1/3 cup unsweetened almond milk
  • 1 tbsp maple syrup
  • 1/2 medium-sized banana
  • 1 tsp alcohol-free vanilla extract or pure vanilla bean powder
  • 1/3 cup finely chopped strawberries

Strawberry Sauce:

  • 1 cup chopped strawberries
  • 2 tsp arrowroot starch
  • 2 tbsp maple syrup
  • 3 tbsp water

Directions:

Place the oats, baking powder, lemon juice, almond milk, maple syrup, banana and vanilla in a blender and blend until smooth.

Pour batter into a bowl and gently stir in the strawberries.

Preheat a large non-stick ceramic frying pan over medium-low heat. Scoop 1/4 cup of the batter and cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for a further 30 seconds.

To make the strawberry sauce, combine the strawberries, arrowroot, maple syrup, and water in a small saucepan on medium-high heat. Cook, stirring often, for 3-5 minutes, until the mixture is thick and the strawberries soft. If it gets very thick then add a bit more water.

Serve pancakes immediately and top with the strawberry sauce. 

Serves 1

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 13-Dec-2020 - Disclaimer

Ginger Snaps

Ginger, cinnamon, and molasses come together in this recipe to bring the delicious flavors that make Ginger Snap cookies such a beloved favorite for so many. These cookies leave out the harmful ingredients in traditional Ginger Snaps without sacrificing any flavor. You’ll even enjoy the sugar coating thanks to a light dusting with coconut sugar. 

Ginger helps with nutrient assimilation and relieves spasms associated with viruses and an overabundance of stress. Loaded with its own signature variety of bioavailable vitamin C, ginger is also a powerful antiviral. One of ginger’s special qualities is its ability to bring the body out of a reactive state—which can happen easily when EBV is on the scene—by soothing nerves and muscles. Ginger helps bring balance and homeostasis to the thyroid, lifting it up if it’s hypo and calming it down if it’s hyper.

Ginger Snaps

Ingredients:

  • 1/4 cup softened coconut oil
  • 2 tbsp molasses
  • 1 tbsp unsweetened almond milk
  • 1/2 cup coconut sugar, more for rolling
  • 1 cup almond flour
  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1 tsp baking powder

Directions:

Preheat oven to 350F/180C. Line a baking tray with parchment paper.

In a mixing bowl, combine the coconut oil, molasses, almond milk, and coconut sugar. Whisk until uniform. 

In a separate bowl, whisk together the almond flour, brown rice flour, oat flour, cinnamon, ground ginger, baking soda, and baking powder. 

Add the dry mixture to the wet in 2 parts, stirring to form a dough. Add a bit more almond milk if the mixture is very dry. Chill dough in the fridge for 15 minutes.

Place a few tablespoons of coconut sugar in a bowl. Using a tablespoon measure, scoop the dough and roll into balls. Dip in coconut sugar then place on prepared baking tray (don’t flatten).

Bake for 10-12 minutes until golden brown at the edges. The cookies should be quite soft at this point, they will harden as they cool. Let sit for 5 minutes before placing cookies on a wire rack to cool.

Best kept at room temperature in an airtight container. 

Makes 16-18 cookies

For more delicious recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

This item posted: 10-Dec-2020 - Disclaimer

Wild blueberries are the star ingredient of this incredibly tasty buckle cake. With a moist cake base, bursts of flavorful wild blueberries, and a sweet and buttery streusel topping that is made with coconut oil instead of butter, this cake recipe is hard to beat. Plus, it’s gluten-free, egg-free, dairy-free, and vegan, making it a great choice for a healthier cake that doesn’t compromise on flavor.

Wild blueberries are one of the most effective heavy metal detoxing foods and are also the most powerful brain food in existence. They are also the most potent prebiotic there is, and a star at restoring the liver. 

Wild Blueberry Buckle Cake

Ingredients:

Streusel topping:

  • 1/4 cup gluten free oat flour
  • 1/4 cup brown rice flour
  • 1 tbsp coconut sugar
  • 1 1/2 tbsp maple syrup 
  • 1 tbsp melted coconut oil

Cake:

  • 1 cup gluten-free oat flour 
  • 1 cup brown rice flour 
  • 2 tbsp potato starch
  • 2/3 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup unsweetened almond milk or light coconut milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 tsp alcohol-free vanilla extract or vanilla powder
  • 1 cup frozen or fresh wild blueberries (or regular fresh blueberries if needed)

Directions:

Preheat oven to 350F/180C. Line an 8 or 9 inch springform baking tin with parchment paper. Set aside.

Make the streusel by combining the oat flour, brown rice flour, and coconut sugar in a small bowl. Whisk until uniform, then pour in the maple syrup and coconut oil. Rub the wet ingredients into the dry until you get a crumbly mixture. Set aside. 

In a medium-sized bowl, whisk together the oat flour, brown rice flour, potato starch, coconut sugar, baking powder, and baking soda. Whisk until uniform and lump-free.

In another bowl, whisk together the almond milk, applesauce, coconut oil, and vanilla until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable. Add a bit more flour or milk if needed to get this consistency. Gently fold in the wild blueberries. Pour the batter into the prepared baking tin and top with the streusel. Bake for 45-50 minutes, until browned on top and toothpick inserted comes out clean.

Cool for 5 minutes in the baking tin, then gently remove and place on a wire rack to cool completely. Best enjoyed on the day of baking.

Serves 6-8

For more delicious recipes, check out the NY Times best-selling book Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune

This item posted: 06-Dec-2020 - Disclaimer

 

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