The Doctor's Order

From The Classroom to The Kitchen

in Side Dish· Vegetarian Leave a Comment

Mexican Street Corn (Elotes)

There is this running myth that corn has no nutritional value and that it should be avoided at all cost. Surely, this is due to heavy media coverage surrounding high-fructose corn syrup and its misuse by several food manufacturers. However, corn is still a vegetable and packed with nutritional value. Its full of carotenoids that benefit your vision, fiber to help keep your bowels regular, and its full of iron to help with anemia. Considering we are in the full swing of cookout season, It’s time we show corn some love. Check out this recipe for Mexican Street Corn to take your grilled corn to the next level! 

Evidence Linking Health Benefits of Corn

Mexican Street Corn (Elotes)
 
Recipe Type: Grilled Veggies
Author: Dr. Aubrey J. Grant
Prep time:
Cook time:
Total time:
Serves: 4
Grilled Corn perfect for any backyard barbecue.
Ingredients
  • 1/4 cup (60ml) mayonnaise (can substitute with greek yogurt)
  • 1/4 cup (60ml) sour cream
  • 1/2 cup (110g) finely crumbled feta cheese, plus more for serving
  • 1/2 teaspoon ancho chili powder, plus more for serving
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 1/4 cup finely chopped cilantro leaves and tender stems
  • 4 ears shucked corn
  • 1 lime, cut into wedges
Instructions
  1. Clean and oil grilling grate and light to medium heat.
  2. Combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl.
  3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally.
  4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
 

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in Side Dish· Snacks Leave a Comment

Black Strawberry Lemonade

 

 

Are you feeling a bit hungover, or maybe you ate too much this weekend. Here is the cure for your woes….BLACK STRAWBERRY LEMONADE.

The blackness comes from activated charcoal, which is an all natural supplement  that has been used in medicine for centuries. Its job is to bind harmful toxins and substances in your stomach and keep them from being absorbed into your body (YAASSSSSSS COME THROUGH DETOX).

These toxic chemicals could accumulate overtime in your small and large intestines or be absorbed into your body and place you at risk for future chronic diseases such as hypertension, diabetes or even cancer. Click the links below to learn more about 2 harmful chemicals that activated charcoal could protect your body against.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4050989/

https://www.ncbi.nlm.nih.gov/pubmed/29959733

 

[yumprint-recipe id=’19’] 

From Dr. Claiborne

 

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in Side Dish· Vegetarian Leave a Comment

Roasted Brussel Sprouts w/Sweet Potato, Cranberry, and Gala Apple

IMG_2050Perfect Side dish during this healthy holiday season!

Ingredients:
1/2 medium sweet potato (boiled or roasted, peeled and cubed)
2-3c brussel sprouts
1 medium gala apple (cut into small chunks)
handful of pepitas (~1/4c)
handful of pecan halves (~1/3c)
handful of dried cranberries (~1/4-1/3c)
coconut oil
cracked salt and pepper
Directions:
1. Boil or roast sweet potato until tender. Peel skin and cut into small cubes.
2. Warm coconut oil over medium heat and toast pepitas, pecans and cranberries. Remove from heat when done.
3. Rinse and cut brussel sprouts lengthwise. Cook brussel sprouts and apple chunks with coconut oil until tender (add a little water to pan to help the process).
4. When brussels and apples are tender, combine pepitas, pecans, cranberries and sweet potato in pan. Season with salt and pepper to taste.

in Side Dish· Vegetarian Leave a Comment

Warm Kale Salad with Cranberries and Walnuts

 

Roasted Brussel Sprouts

This warm kale salad is extremely flavorful, super easy to prepare, and is packed with vitamins, including folic acid.  This can be served as an excellent side salad.Serves: 2

Ingredients

1 large bunch of organic kale
1 large shallot
2 teaspoons salt
1 tablespoon olive oil
2 large cloves of garlic, minced
a handful of dried cranberries
a small handful of chopped walnuts
1 tablespoon Balsamic vinegar

Directions

  1. Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.
  2. When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, then proceed with the recipe.
  3. In a medium saute or fry pan , heat the olive oil over medium low heat until warm. Add the shallot rings, then the garlic. Cook for 1-2 minutes, stirring until softened. Be careful not to let them burn. Add the cranberries, walnuts. and vinegar. Stir and cook for a minute, then add the cooked kale. Toss the kale ribbons to coat and warm, season up with salt and pepper, then serve.