Ancient Remedies
Page 28
Combine all the ingredients in a high-speed blender. Blend until smooth, adding water to reduce the thickness, if desired.
MATCHA LATTE
SERVES: 1
TOTAL TIME: 10 MINUTES
Ingredients
1½ cups unsweetened almond milk or canned coconut milk
1 scoop unflavored collagen protein powder
1 teaspoon matcha green tea powder
1 teaspoon coconut oil
1 teaspoon maple syrup (optional; this will make it non-keto, non-Paleo, and higher-carb)
Pinch ground cinnamon (optional)
Directions
Warm the milk in a tea kettle or small pot.
Transfer the milk to a blender and add the protein powder, matcha powder, coconut oil, and maple syrup (if using). Blend until smooth.
Top with cinnamon, if desired.
TURMERIC GOLDEN MILK
SERVES: 2
TOTAL TIME: 10 MINUTES
Ingredients
2 cups unsweetened almond milk or canned coconut milk
1 tablespoon coconut oil
1 tablespoon ground turmeric
1 teaspoon maple syrup (optional; this will make it non-keto, non-Paleo, and higher-carb)
½ teaspoon vanilla extract
⅛ to ¼ teaspoon ground cinnamon
⅛ to ¼ teaspoon ground ginger
⅛ teaspoon ground black pepper
Pinch ground cinnamon (optional)
Directions
Combine the nut milk, coconut oil, and turmeric in a small saucepan. Stir the mixture over medium heat until it is hot and the ingredients are well combined.
Add the maple syrup (if using), vanilla, cinnamon, ginger, and pepper. Stir until blended.
Top with cinnamon, if desired.
BREAKFAST
CONGEE 5 WAYS
SERVES: 4
PREP TIME: 5 MINUTES TOTAL TIME: 1¼ HOURS
IMMUNE BOOSTING
Ingredients
1 cup white basmati rice
4 cups chicken broth or water
1 teaspoon sea salt
Optional garnishes:
Sliced shiitake mushrooms
Chopped scallions
Shredded nori seaweed
Chopped fresh parsley
Directions
Rinse and drain the rice, then put it in a medium saucepan. Add the broth and salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook for at least 1 hour, stirring occasionally, until the mixture becomes porridge-like.
Divide into 4 bowls and add your garnishes of choice.
ANTI-INFLAMMATORY
Ingredients
1 cup brown jasmine rice
6 cups mushroom broth
2 teaspoons ground turmeric
1 teaspoon sea salt
Optional garnishes:
Grated fresh ginger
Chopped scallions
Coconut aminos or tamari
Chopped fresh cilantro
Directions
Rinse and drain the rice, then put it in a medium saucepan. Add the broth, turmeric, and salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook for at least 1 hour, stirring occasionally, until the mixture becomes porridge-like.
Divide into 4 bowls and add your garnishes of choice.
DIGESTION
Ingredients
2 cups cauliflower rice or finely chopped cauliflower
2 tablespoons coconut oil
4 cups chicken broth (or canned coconut milk, for a sweet version)
1 teaspoon sea salt
Optional garnishes:
Chopped mushrooms
Minced garlic
Grated fresh ginger
Shredded cooked chicken
Honey or vanilla-flavored collagen protein powder, plus ground cinnamon or pumpkin pie spice (for the sweet version)
Directions
Rinse and drain the cauliflower, then put it in a medium saucepan. Add the coconut oil, broth, and salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook for at least 30 minutes, stirring occasionally, until the mixture becomes porridge-like.
Divide into 4 bowls and add your garnishes of choice.
ENERGIZING
Ingredients
1 cup steel-cut oats
4 cups water
2 scoops unflavored collagen protein powder
1 teaspoon sea salt
Optional garnishes:
Blueberries
Hemp seeds
Raw honey
Bee pollen
Directions
Rinse and drain the oats, then put them in a medium saucepan. Add the water, collagen powder, and salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook for at least 1 hour, stirring occasionally, until the mixture becomes porridge-like.
Divide into 4 bowls and add your garnishes of choice.
STRENGTHENING
Ingredients
1 cup quinoa
6 cups chicken broth
1 teaspoon sea salt
Garnishes:
Poached eggs
Chopped scallions
Chopped spinach or kale
Tamari
Directions
Rinse and drain the quinoa, then put it in a medium saucepan. Add the broth and salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook for at least 1 hour, stirring occasionally, until the mixture becomes porridge-like.
Divide into 4 bowls and add your garnishes of choice.
SWEET POTATO HASH BOWL
SERVES: 4
TOTAL TIME: 25 MINUTES
Ingredients
4 tablespoons coconut oil, divided
3 medium sweet potatoes, peeled and grated
3 cups stemmed and chopped kale
½ medium onion, finely diced
2 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon ground black pepper
1 pound chicken breakfast sausage, removed from its casings
Chopped fresh parsley, for garnish
Directions
Heat 2 tablespoons of the coconut oil in a medium skillet over medium-high heat. Add the sweet potatoes, kale, onion, garlic, salt, and pepper and cook, stirring occasionally, until the sweet potatoes are tender, about 20 minutes.
Heat the remaining 2 tablespoons coconut oil in another medium-size skillet over medium heat. Add the chicken sausage and cook, breaking up the meat with a wooden spoon, until fully cooked, about 5 minutes. Add the sausage to the vegetables and stir to combine.
Divide onto 4 plates and garnish with fresh parsley.
MUSHROOM AND KALE FRITTATA
SERVES: 4
TOTAL TIME: 25 MINUTES
Ingredients
1 cup water
1 scoop unflavored collagen or bone broth protein powder
½ teaspoon sea salt
3 cups stemmed and chopped kale
1 cup sliced mushrooms
½ red onion, diced
½ red bell pepper, seeded and diced
8 large eggs
1 tablespoon minced fresh basil
¼ teaspoon crushed red pepper (optional)
Directions
Turn on the broiler.
In a large oven-safe skillet, combine the water, protein powder, and salt and bring to a boil over medium-high heat, then reduce to a simmer.
Add the kale, mushrooms, onion, and bell pepper and simmer for 8 minutes.
In a medium bowl, whisk together the eggs, basil, and crushed red pepper (if using). Add the egg mixture to the pan and stir to combine.
Turn the heat to medium, cover, and cook for 4 to 6 minutes, until the eggs are beginning to firm up.
Uncover and put the skillet under the broiler for 4 to 6 minutes, until the eggs are set and just beginning to brown. Watch carefully so it doesn’t burn.
; Cut the frittata into wedges to serve.
BLUEBERRY PUMPKIN PANCAKES
SERVES: 2
TOTAL TIME: 30 MINUTES
Ingredients
2 large eggs
½ cup canned coconut milk
½ cup canned pumpkin puree
2 tablespoons unsalted grass-fed butter, melted
1 teaspoon vanilla extract
1 cup gluten-free pancake mix
1 teaspoon ground cinnamon
½ cup fresh or frozen blueberries
1 teaspoon coconut oil
Directions
In a medium bowl, whisk together the eggs, coconut milk, pumpkin puree, melted butter, and vanilla until smooth.
Add the pancake mix and cinnamon and mix well. Fold in the blueberries, using a silicone spatula to spread them throughout the mixture without crushing them.
Heat a griddle pan over medium-low heat and coat with the coconut oil. Pour ¼ cup of the batter on the hot griddle to form each pancake. Cook for a few minutes, until bubbles form on top, then flip and cook for an additional 1 to 2 minutes, until the underside is cooked. Transfer to a plate and continue with the remaining batter.
BERRY SCONES
SERVES: 6
PREP TIME: 25 MINUTES TOTAL TIME: 1 HOUR
Ingredients
SCONES
2½ cups oat flour
¼ cup coconut sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
⅓ cup coconut butter
⅓ cup unsweetened almond milk
1 cup fresh blueberries
LEMON CASHEW GLAZE (optional)
1 cup cashews, soaked for 4 to 12 hours in water in the refrigerator, then drained
½ cup unsweetened almond milk, plus more if needed
¼ cup maple syrup
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
¼ teaspoon sea salt
Directions
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the oat flour, coconut sugar, baking powder, cinnamon, salt, vanilla, and lemon juice.
Heat the coconut butter in a small saucepan over medium-low heat, so it is easy to scoop out and not dry or crumbly.
Add the coconut butter to the bowl, then use your hands or a pastry cutter to incorporate it until the mixture crumbles easily into pebble-size pieces.
Add the almond milk, using your hands to knead the dough. Do not overwork the dough; just knead until combined. Gently fold in the blueberries.
If the dough feels wet, place it in the freezer for 15 minutes to firm up.
Shape the dough into a disk about 8 inches in diameter. Cut into 6 wedges and transfer to the prepared baking sheet.
Bake for 15 to 18 minutes, until golden brown on the edges.
Let the scones cool briefly before serving. If topping with the lemon cashew glaze, allow to cool completely.
To make the glaze, combine the drained cashews, almond milk, maple syrup, lemon juice, vanilla, and salt in a food processor or blender. Blend until smooth. If the mixture is too thick, add more almond milk, 1 tablespoon at a time, until a thick but pourable consistency is reached.
Drizzle the glaze over the scones, then let it set for about 10 minutes before serving.
APPLE PIE SAUCE
SERVES: 2
TOTAL TIME: 15 MINUTES
Ingredients
2 apples, cored, peeled, and chopped
Juice of ½ lemon
2 cups water
2 tablespoons coconut oil
2 tablespoons almond butter
2 Medjool dates, pitted and finely chopped
¼ teaspoon ground cinnamon
Pinch sea salt
Directions
Combine all the ingredients in a medium saucepan and mix well. Bring to a boil over medium heat, stirring often. Boil for 2 minutes, then reduce the heat to a simmer. Cook for 5 minutes, stirring occasionally.
Pour the applesauce into one or more mason jars and let cool to room temperature, then cover and store in the refrigerator.
OVERNIGHT PEAR OATMEAL
SERVES: 4
PREP TIME: 5 MINUTES TOTAL TIME: OVERNIGHT
Ingredients
1 cup steel-cut oats
4 cups water
2 Asian pears, cored and chopped
1 tablespoon coconut butter
½ cup chopped walnuts
1 teaspoon ground cinnamon
Directions
The evening before serving, combine the oats, water, pears, and coconut butter in a medium saucepan. Bring to a boil over medium heat, then turn off the heat. Cover and let sit overnight at room temperature.
In the morning, heat over medium-high heat for 5 to 10 minutes, stirring occasionally.
Divide into 4 bowls and top each serving with some walnuts and cinnamon.
COCONUT YOGURT PARFAIT
SERVES: 1
TOTAL TIME: 5 MINUTES
Ingredients
1 cup unsweetened coconut milk yogurt
2 tablespoons hemp seeds
1 cup mixed berries
½ cup Baked Granola (here) or store-bought granola
Directions
Scoop half of the yogurt into a wide glass. Layer on half of the hemp seeds, half of the berries, and half of the granola. Repeat the layers.
ELEMENTS TOAST
SERVES: 2
TOTAL TIME: 10 MINUTES
Ingredients
1 medium avocado, peeled and pitted
½ onion, diced
2 slices sprouted wheat berry bread, toasted
6 thin slices smoked salmon
2 teaspoons capers
Juice of ½ lemon
Sea salt and ground black pepper, to taste
Directions
Mash the avocado in a small bowl and mix in the onion. Spread the mixture evenly on the toast slices. Lay the salmon on top. Add the capers and lemon juice. Season with salt and pepper.
SOUPS
HEALING CHICKEN SOUP
SERVES: 4
PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES
Ingredients
1 tablespoon coconut oil
4 cups peeled and chopped butternut squash
½ cup diced red onion
3 cups shredded cooked chicken
8 cups chicken bone broth (or 8 scoops unflavored collagen or bone broth protein powder mixed with 8 cups water)
2 tablespoons chopped garlic
1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon ground turmeric
Directions
Heat the coconut oil in a large soup pot over medium-high heat. Add the squash and onion and cook, stirring often, for 3 to 4 minutes, until tender.
Stir in the chicken, broth, garlic, salt, pepper, and turmeric. Bring to a boil, then turn the heat to medium-low.
Cover the pot and let the soup simmer for 25 to 30 minutes, until the squash is cooked through.
DR. AXE IMMUNITY BOWL
SERVES: 8
PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES
Ingredients
1 tablespoon coconut oil
½ onion, diced
2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
8 cups chicken broth (or 8 scoops unflavored collagen or bone broth protein powder mixed with 8 cups water)
1 head cauliflower, cored and chopped
3 cups stemmed and chopped kale
2 cups chopped shiitake mushrooms
¼ cup white miso paste (chickpea or soybean)
Directions
Heat the coconut oil in a large soup pot over medium heat. Add the onion and chicken thighs and cook, stirring frequently, until browned, about 10 minutes.
Stir
in the broth, cauliflower, kale, mushrooms, and miso. Bring to a boil then turn the heat to medium-low.
Cover the pot and let the soup simmer for 20 to 25 minutes, until the cauliflower is cooked through.
BEEF STEW
SERVES: 6
PREP TIME: 20 MINUTES TOTAL TIME: 6 TO 8 HOURS
Ingredients
2 pounds grass-fed beef stew meat
4 carrots, peeled and coarsely chopped
2 parsnips, peeled and coarsely chopped
2 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 (6-ounce) can tomato paste
1 (14.5-ounce) can fire-roasted tomatoes