As a doctor, I am a firm believer in supporting the body to heal itself rather than a reliance on antibiotics and medicines. It has taken me a long while to arrive to this way of thinking: at the beginning, I was besotted with the miracle drugs that can ‘cure’ illnesses like magic, not being wise enough then to realise that an absence of symptoms does not equate to cure. But after half a lifetime’s journey, both as a doctor and a mother, I am now a strong believer in the philosophy that healing foods, a supportive lifestyle and love can cure most of the ills we encounter in today’s topsy-turvy world. Here are some of the core recipes:

 

MY GREEN SMOOTHIES

There are three parts to my green smoothies:
1. Base
Made from fruits such as bananas, avocados, dragon fruits, papaya, honey dew melons, mangoes.

2. The green layer
Organic greens. Anything will do, the dark leafy ones are more nutritious, but mix with lighter ones for a milder taste. But whatever, make sure this layer is purely organic.

3. The topping
Chia seeds, flax seeds, goji berries.

Add some water and blitz. Remember to keep blitzing until you get an almost homogenous drink.

 

MY GLUTEN-FREE BREAKFAST CEREAL
Oh, it is so difficult (and expensive) to find gluten-free cereals! Here’s my creation:

(1) Boil some quinoa according to packet instructions. You can do this the night before (quinoa keeps in the fridge for a couple of days).

(2) Break a slice of corn-thins and add to the quinoa.

(3) Top with fruits, nuts, goji berries and chia seeds as shown.

(4) Serve with cold milk.

(NOTE TO THOMAS: Corn thins on the breakfast bar)

 

BONE BROTH

Boil the following over low heat for several hours:
1. Organic, hormone-free and antibiotic-free chicken or beef bones
2. 2 tablespoons of vinegar
3. Carrots
4. Broccoli
5. Potatoes
6. Bay leaves

For a more filling meal, boil some small pasta (e.g. macaroni) separately and add to the broth just before serving.

Do not discard the leftovers (bones and veggies) – reboil it to make a weak soup and use it for the following:

 

BROWN RICE-MILLET BROTH

1. Add washed rice and millet into the soup and cook until tender.
2. Just before serving, break an egg into the pot and cook until the egg white is solidified and the yolk still soft (use safe eggs)
3. To serve, add garnishes: coriander leaves, spring onions, salt and pepper (the leftover bits of carrots and veggies make it all the yummier).

(NOTE TO THOMAS: No brown rice or millet at home, just use ordinary rice this week)

 

QUINOA & GREENS SALAD

1. Cook the quinoa according to packet instructions.
2. Prepare the base with mixed green salad leaves.
3. Add the heavier elements, such as avocados or roasted beetroot.
4. Spoon the quinoa onto the nest.
5. Top with nuts and seeds.
6. For dressing, drizzle olive oil and balsamic vinegar.

 

GRILLED FISH AND GREENS

1. Marinate the fish with salt and pepper. Make incisions in the flesh and put ginger slices in the incisions. Leave for a while.
2. Drizzle with olive oil.
3. Grill on a low setting until the fish is cooked (NOTE: Thomas, the grill is the fire on top)
4. In the meantime, heat up some olive oil in the pan. Add in garlic slices, stir until brown, and then add in greens. Season lightly with salt.
5. Serve with rice.

 

 

More on the medical basis of the diet I propose by the University of Massachusetts Medical School: http://www.umassmed.edu/news/news-archives/2014/04/UMMS-first-to-develop-evidence-based-diet-for-inflammatory-bowel-disease/