Central Carolina Liver Associaton 

These and other healthy recipes are found in  "The Healthy Liver & Bowel Book" by Sandra Cabot, M.D. you can order at www.liverdoctor.com 

Quick Beef & Mushroom Casserole

27 oz. lean beef strips

1 large onion, cut into rings

1 TBSP cold pressed olive oil

1 med. Red Bell Pepper: seed & chop

5 oz. field mushrooms

2 Cups water

2 TBSP tomato paste

2 tsp fresh oregano

Heat oil in large pan. Brown beef, onion & Pepper, stirring often. Add all other indredients and cover pan.  Simmer for 40-45 minutes. Serve with rice, steamed carrots, snow peas and a tossed salad.

Spicy Beef with Pulses

18 oz. premium fat-free minced beef

3 cloves garlic, crushed

1 large onion, chopped

15 oz. canned tomatoes, chopped

1 tsp. chili (optional)

1 tsp. allspice

15 oz. canned chickpeas, drained

1 TBSP cold pressed olive oil

Heat oil in a pan and brown meat.  Add onion and garlic, cook for 1 minute.  Add tomatoes, chili and allspice.  Simmer until meat is tender.  Stir in chickpeas until heated through.  Serve over noodles with crusty bread and a tossed salad

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 These and other healthy recipes can be found n "A Real 'Hep' Cookbook, by Ramona L. Jones, CNC & Vonah L. Stanfield. Call 800-792-6397 ext 133 to order.

Spiced Sweet Potato Terrene

2 med.-size sweet potatoes

2 med-size tart apples, sliced

1/2 Cup apple cider

1/4 tsp grated fresh giner

dash of cinnamon

 Cut the sweet potatoes in half lengthwise, then cut crosswise into thin slices.  Place the sweet potatoes and apples in layers in an 8-inch by 8-inch baking dish.  Pour the cider over the apples and potatoes and sprinkle with the ginger and cinnamon.  Bake at 350 degrees for 45 minutes or until the sweet potatoes are tender.  Makes 4 servings.

Thyme Roasted Sun Chokes

1 1/2 TBSP olive oil

2 tsp dried thyme or rosemary

1/2 tsp sea salt

1/2 tsp black pepper

2 pounds sun chokes or Jerusalem artichokes, scrubbed and halved lengthwise

4-6 cloves garlic

1/2 tsp paprika

Preheat oven to 375 degrees.  Combine oil, thyme, salt & pepper.  Toss in the sun chokes and coat well.  Place the garlic cloves and sun chokes, cut side down, on a baking pan.  Lightly sprinkle the paprika over them.  Place the pan in the oven and bake 35-45 minutes, until the sun chokes are tender but not mushy.  Serve warm with pieces of the roasted garlic. Makes 6 servings.

Welsh Vegetable Pot

3 cups shredded cabbage

2 cups cubed potatoes

1 cup sliced carrots

1 stalk celery, sliced

1/4 tsp thyme

1 cup water

Place all of the ingredients in a large saucepan.  Bring to a boil, then reduce heat to simmer.  Partially cover and simmer for about 30 minutes or until tender.  Serve with the cooking liquid.  Makes 6 servings.

Pumpkin Pie

2 cups pumpkin puree

1/2 cup Better than Miller

2 eggs, beaten (or egg substitute)

2 TBSP maple syrup

1 tsp cinnamon

1/4 tsp ground allspice

dash of nutmeg

dash of ground cloves

1- 9-inch baked pie shell

combine the pumpkinpuree, milk, eggs, maple syrup, cinnamon, allspice, nutmeg and cloves in a medium-size mixing bowl.  Pour the pumpkin pie filling into the pie shell and bake at 375 degrees for about one hour or until a knife inserted in the ceter comes out clean.  Let cool before serving.  Makes 8 servings.

Wheat -free Pie Crust

4 TBSP  canola oil

4 TBSP water

dash of sea salt

1 1/2 cups soy, millet or barley flour

1 tsp baking powder

mix all ingredients together and roll out on a floured board, arrange in pie plate and bake at 350 for approx. 20 minutes.

Lentil Soup

6 ounces dry lentils, rinsed

4 cups water

1 clove garlic, minced

1 tsp each sea salt, worchestershire sauce

1/2 cup diced carrots

1/2 cup diced celery

1 cup chopped onions

1 bay leaf

1/4 tsp cumin

1/8 tsp thyme

2 cups whole canned tomatoes, coarsely chopped

combine all ingredients in a large pot.  Bring to boil over medium heat.  Cover and simmer for one hour.

Remove bay leaf when ready to serve. Makes 4 servings.

Although some people with liver disease need to avoid red meat, its ok for most of us to eat it in moderation (some experts suggest one serving per week)  If your health care practitioner has advised you against eating beef, try substituting ground turkey.