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Dr. Don Colbert |
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Dr. Don Colbert
graduated from ORU School of Medicine in 1984. Right away, he moved
to Central Florida where he did his internship and residency at
Florida Hospital. For over twenty years, Dr. Colbert has practiced
medicine in Central Florida. He has been board certified in Family
Practice since August 1987, and is also board certified in
Anti-Aging Medicine.
Dr. Colbert is
not quick to jump to invasive procedures, pain medications, or mood
altering drugs. Instead, he works with patients to get to the source
of their problem. He then individualizes a complete course of
treatment for each person that will treat their body, mind, and
spirit: enabling each person to fulfill the calling of God on their
lives.
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He bases his plan
for healing on seven distinct pillars of health as God revealed it
to him: -- drinking clean water -- getting adequate sleep and rest
-- eating living foods -- getting adequate amounts of exercise --
detoxifying the body -- proper nutritional supplementation -- and
teaching patients how to cope with stress.
Since becoming a
physician, Dr. Colbert has seen over 30,000 patients. Having written
over 40 books -- including his latest book, The Seven Pillars of
Health -- Dr. Don Colbert has become recognized as a best selling
author. He was recently the winner of the Christian Retailer's
Choice award for best booklet series for The Bible Cure series. To
date, his books have sold over 4 million copies.
Wild
Rice and Almonds
1 cup of raw wild rice
3 cups water (purified,
preferably)
1 tsp. sea salt (optional)
2 tbsp. extra-virgin olive
oil
1 large clove garlic,
scrubbed, peeled and minced
2 stalks celery, without
leaves, scrubbed and coarsely chopped
1 medium yellow onion,
scrubbed and coarsely chopped
½ cup chopped fresh parsley
½ cup slivered or ground
fresh almonds
Boil wild rice 2 cups water
for 1 minute; drain. Repeat process. Then, place rice, 3
cups water and salt in 3-quart saucepan. Cover and simmer 35
minutes or until kernels puff open; drain. Pour oil into large
skillet, sauté garlic, celery, onion and parsley until tender. Add
almonds and cooked rice; mix well. Simmer, covered, 15minutes, or
place mixture into a greases mold and bake in a preheated 350 degree
oven for 20-30minuets. Serve hot with entrée.
Broccoli
Italian Style
1 head Broccoli
2tbsp. extra virgin olive
oil
¼ tsp. granulated garlic
1/8 tsp sea salt
¼ tsp cracked black pepper
¼ sesame seeds
Separate broccoli florets
and cut stems to about 11/2 inches or more. Steam until cooked to
desired tenderness. Remove from steamer and arrange on serving platter.
While still hot drizzle olive oil over florets, then sprinkle garlic,
salt, black pepper and sesame seeds over florets. Serve at room
temperature.
Mary's
Spring Salad
1. Romaine Lettuce
2. Gorgonzola Cheese
3. Walnuts
4. Dried Cranberries and/or
dried
5. Poppy seed dressing
6. Red onions
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Greek Salad
4 CUPS GREEN LEAF LETTUCE
1 CUP RED ONION THINLY SLICED
½ CUP PITTED BLACK OLIVES
½ CUP GREEN BELL PEPPER
½ CUP RED BELL PEPPER
½ CUP ORANGE BELL PEPPER
1 LARGE SLICED HEIRLOOM TOMATO (WEDGED)
1 CUCUMBER SLICED
½ CUP FETA CHEESE
MIX ALL INGREDIENTS IN A SALAD BOWL
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DRESSING
1 CUP COLD PRESSED OLIVE OIL 1 WHOLE LEMON, JUICED
2 TBSP BALSAMIC VINEGAR
1 Tsp OREGANO (DRIED)
SALT AND PEPPER TO TASTE
WHISK TOGETHER AND TOSS WITH SALAD
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ARUGULA/AVOCADO SALAD
1 BUNCH FRESH ARUGULA, CLEANED
2 HAAS AVOCADOS, PEELED AND SLICED INTO MOON SHAPE
1 RED ONION, THINLY SLICED
½ CUP RADICCHIO
1/3 Tsp. CILANTRO, CUT VERY THIN
PLACE ARUGULA ON SALAD PLATE
ARRANGE AVOCADO SLICES IN A CIRCULAR SHAPE
SPREAD ONION SLICES ON TOP
SPRINKLE CILANTRO
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DRESSING
½ CUP COLD PRESSED OLIVE OIL
2 TBSP BALSAMIC VINEGAR
½ TBSP GRATED PARMESAN CHEESE
SALT AND PEPPER TO TASTE
POUR OVER SALAD
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CURRIED CHICKEN WITH PEPPERS
1 ½ lbs. CHICKEN BREAST SKINELESS, BONELESS, SLICED
2 GARLIC CLOVES, CHOPPED
1 TBSP FRESH GINGER, GRATED
2 TBSP CURRY POWDER
½ Tsp THYME
½ Tsp CUMIN
SALT TO TASTE
1 LEMON, JUICED
1 TBSP CILANTRO, FINELY CHOPPED
4 TBSP OLIVE OIL
1 LARGE ONION, SLICED
½ CUP RED BELL PEPPER, SLICED
½ CUP GREEN BELL PEPPER, SLICED
½ CUP YELLOW BELL PEPPER, SLICED
1 TBSP CARROTS, SHREDDED
½ CUP COCONUT MILK (OPTIONAL)
IN A BOWL MARINATE CHICKEN WITH GARLIC, LEMON JUICE, GINGER, CURRY POWDER, THYME, CUMIN, SALT AND HOT PEPPER (OPTIONAL) FOR ½ HOUR.
IN 11 INCH SKILLET, SAUTE CHICKEN WITH OLIVE OIL FOR FIVE MINUTES, THEN ADD REMAINING INGREDIENTS AND COOK TWENTY MINUTES. SERVE OVER BROWN RICE
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HARICOT VERT ALMONDINE
1 POUND HARICOTS VERT (GREEN BEANS)
½ SMALL ONION, SLICED
2 GARLIC CLOVES, MINCED
2 TBSP OLIVE OIL
1 TBSP ORGANIC POWDERED CHICKEN BROTH
1-2 TBSP SLICED ALMONDS
IN SKILLET HEAT OIL TO MEDIUM, ADD HARICOT, CHICKEN BROTH ONION, GARLIC AND COOK FOR FIVE MINUTES. THEN ADD ALMONDS. TURN HEAT OFF LET STAND FOR FIVE MINUTES BEFORE SERVING.
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Vegetable Pottage
Four green onions
One large leek
12 oz. Green beans (fresh)
One pack fresh spinach
½ cabbage (cut up)
Two turnips
Four large carrots
Three garlic cloves
14 oz winter squash
One cup mixed bell peppers
(Red, green yellow)
Two tablespoons organic chicken soup powder
Or
1 ½ cup organic chicken stock
6 cups Water
Cut up all vegetables in small pieces
(Except winter squash and organic chicken soup mix powder)
And put in large stockpot (5-8 qt)
Cook until vegetables are tender (about 30 minutes)
Blend all in a blender or a food processor
Strain mixture and put back in the pot
Add chicken stock or organic chicken soup mix powder
Simmer for 10 minutes and serve hot
You can also add a little cheese or habanero pepper in each bowl as desired for extra flavor
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Lentil-Leak Soup
5 cups water
1 lb dried lentils
4 cloves garlic (diced)
3 cups chopped onions
1 tbsp olive oil
¼ tbsp cumin
¼ tbsp coriander
½ tsp cayenne pepper
1 pint vegetable or chicken stock (optional)
2 stalk of leek (sliced)
Directions:
1) Combine all ingredients in a slow cooker or large pot.
2) Cover and cook on medium for one hour or until lentils are tender.
3) Garnish with sliced leeks & cilantro.
4) Salt, and pepper to taste, and serve.
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Caribbean Salmon
4 salmon strips
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp Maggie Special Blend
(Paprika, garlic, onion, cayenne pepper, thyme, oregano, salt to taste
1 sliced red onion
Directions:
1) Season salmon on both sides with Maggie Special Blend.
2) Warm skillet to medium high and add olive oil, salmon strips.
3) Cook for 5 minuets on each side uncovered.
4) Add sliced onion and lemon juice.
5) Cover and turn off skillet, let steam for 5 minuets and serve.
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Mixed Green Salad
2 cups red leaf lettuce
1 cup baby spinach
1 cup arugula
½ cup shredded carrots
¼ cup shredded red cabbage
1 cup sliced tomato
Directions:
1) Combine all in a large bowl.
2) Serve with dressing.
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Salad Dressing
½ cup olive oil, flavored with rosemary
½ cup balsamic vinegar
1 tbsp dice red onions
1 tbsp dice garlic
salt and pepper to taste
Directions:
1) Combine all in small bowl, whisk.
2) Toss with salad, and serve.
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Ambrosia Salad
30 oz fruit cocktail in it's own juice drained
14 oz sweetened condensed milk
1 cup unsweetened flaked coconut
½ cup raisins
16 oz light sour cream or plain yogurt
1 cup diced apples
1 tbsp vanilla
Directions:
1) Combine all ingredients in large bowl, stir.
2) Refrigerate for 30 min and serve.
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