Hi,

I purchased a knife yesterday at WalMart called "Miracle Knife". It
looks like something from an infommercial but it actually worked. It
looks like a hatchet without the handle....just a part at the top for
you to hold. It cut the coconut with no problem and even sliced thru it
easier that I ever had.

You're probably just used to the sour taste.  I'm guessing it's a die-off.  Most
likely the liver is detoxing if it's this time of the day; it should only last a
few more days.  Keep us posted.
Diane
============================================================
From: Marcella Mathewes <saponaria@...>
Date: 2005/04/30 Sat AM 09:22:06 EST
To: beginnerBEDROK@yahoogroups.com
Subject: [beginnerBEDROK] Some YCK questions

============================================================



[Non-text portions of this message have been removed]

I have used the starter to make the YCK. I made one quart first and
then used that to start a gallon. My YCK is fizzy but it does not
taste sour. Is that not right? Maybe I am just used to sour fermented
foods and I do not find this sour tasting.

I have also started to give it my son. He is getting 1/2 to 1 cup a
day right now. But he has started waking up in the middle of the night
crying and hysterical. He did not do this before. It coincided with
the introduction of the YCK. Is this die off or a cleansing reaction?
I am a little nervous about this reaction. Not to mention it makes it
difficult to get a good night sleep.

Marcella

Adding some kefir, lemon juice or whey to it will acidify the water
and neutralize the phytates:
http://www.westonaprice.org/foodfeatures/be_kind.html


--- In beginnerBEDROK@yahoogroups.com, "Reads" <gdread@c...> wrote:
> Is it okay to soak the grains in filtered water overnight?
>
> Dana

I have kept the jar I use for starting my other YCK for a couple of weeks and
have not had any problems with it starting more YCK. I have also added a little
extra coconut water to it once in awhile. I figure if sour dough starter needs
to be fed that it will not hurt to feed the YCK starter in my frig.

Betty


[Non-text portions of this message have been removed]

Here's a good site for sprouting.  There are also sprouting kits available in
health food stores.  A member recommended the plastic mesh used for embroidery
(it's cheap from a place like Wal-mart or a fabric store); cut and use  the
outside rim from your mason jars.

http://www.living-foods.com/articles/easysprout.html

You might want to check out the "Raw the uncook Cook Book" by Juliano.  I think
that's the name, mine is lended out.  They have great by tedious recipes for
drying sprouted grains, seeds, and beans in a dehydrator to make great crackers
and crusts.  The "rawers" do not cook anything as to not kill the liveness.  I
wouldn't recommend anyone new to attempt these things.  It's enough just to get
down the basics of BED as far as soaking all grains, making the YCK and cv's.

We will be looking forward to anything you can contribute that wil help nourish
our kids.

Diane
============================================================
From: "valeriebunz" <cvbunz@...>
Date: 2005/04/27 Wed AM 08:39:28 EST
To: beginnerBEDROK@yahoogroups.com
Subject: [beginnerBEDROK] Sprouted Beans

============================================================



[Non-text portions of this message have been removed]

Linda, can you post the recipe.  I can't seem to see it in my e-mails or on the
groups site.

DIane
============================================================
From: "Linda Del Conte" <lindadelconte@...>
Date: 2005/04/28 Thu AM 08:52:51 EST
To: <beginnerBEDROK@yahoogroups.com>
Subject: [beginnerBEDROK] Beans

============================================================



[Non-text portions of this message have been removed]

You'd be suprised.  Seems if it's good for them they really crave the minerals. 
My son Thomas is 5 1/2 and he drinks 1-4 cups a day.  Some days he wants mostly
water and others he seems to drink it non-stop.  I notice the same with myself.

I was running low the other day and gave T some of a first batch.  He declined
saying he didn't want coconut he wanted coconut kefir.  I tasted it and it was
slightly sweet with a taste of coconut.  The YCK has no coconut taste; I
describe it more of a sour/salty taste.

Diane
============================================================
From: "wesigler" <wesigler@...>
Date: 2005/04/28 Thu PM 03:12:06 EST
To: beginnerBEDROK@yahoogroups.com
Subject: [beginnerBEDROK] 4 Cups YCK  A Day

============================================================



[Non-text portions of this message have been removed]

I use one packet per quart of water; I don't know if it will be enough.  Your
end product will be cloudy and when you open it, it should fizz a little.  I
think after 4-5 days it loses it fizz and gets flat but fine.  I start a batch
off, spit it up into six jars and use them over and over for two weeks.  Why are
you just going for a Tablespoon per day?  I would go for at least a quarter cup
unless you have prior experiences with probiotic foods and yeast die-off that
makes you go for the tablespoon.

Diane
============================================================
From: "wesigler" <wesigler@...>
Date: 2005/04/28 Thu AM 11:05:22 EST
To: beginnerBEDROK@yahoogroups.com
Subject: [beginnerBEDROK] Small YCK Batches

============================================================



[Non-text portions of this message have been removed]

It will be sour; so you got it right.
Diane
============================================================
From: x <nancyibs2000@...>
Date: 2005/04/28 Thu PM 03:43:47 EST
To: beginnerBEDROK@yahoogroups.com
Subject: [beginnerBEDROK] YCK sour taste

============================================================



[Non-text portions of this message have been removed]

Diane, Thanks for the instructions and all the great recipies. I made some YCK
the other day but it tastes really sour. It that right? Did anyone else find
this? Thanks again for everything. Nanc Swyers

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

[Non-text portions of this message have been removed]

My six year old son drinks mostly water.  Probably around 4 cups a
day.  So I don't know how he could come close to drinking that much
YCK.  How much YCK does your child drink and what age are they?

Thanks,

Bill

Is it okay to soak the grains in filtered water overnight?

Dana

I made my first batch of yck last night so it is still fermenting.  I
used 1 cup of coconut water and 1/4 pack of starter which I figured to
be 3/8 of a teaspoon.

Did I use enough starter?

Should I give any of this batch to my son?  I read that the first batch
does not taste as good and is not as cultured.

I plan on only giving a tablespoon a day to start with.  Can I make
another batch from the first using another cup of coconut water mixed
with 2 ounces of yck from the first batch?

If the yck only lasts 4-5 days how can you safely start a batch with an
old batch?

Thanks,
Bill

Hi again,
I just re - read my message and saw that I left out a word - I add cultured
cream or milk that looks like cream cheese and a little salsa verde to the
sprouted bean pancakes.
Just wanted to correct it.
Linda

[Non-text portions of this message have been removed]

--- In beginnerBEDROK@yahoogroups.com, "Jen Szymanski"
<jen_szymanski@s...> wrote:
> Hi,
>
> I am not in the Atlanta area but I have just located raw milk (goat
and cow)
> on the weston a price website. They list local chapters by state.
Go to
> their web site and click on "campaign for real milk" and then on
the next
> page on the left click on "real milk" and that should take you to
the page
> to find a local chapter.
>
>
>
> www.westonaprice.org <http://www.westonaprice.org/>
>
>
> I have found some and started it with my child. I was just
wondering if anyone else had some sources. I joined the SEdairy
group. A co-op where the members take turns driving to SC month or bi-
monthly to get raw dairy.



  Angela
> Good Luck,
>
> Jennifer
>
>
>
>   _____
>
> From: beginnerBEDROK@yahoogroups.com
[mailto:beginnerBEDROK@yahoogroups.com]
> On Behalf Of derrick_angela_2000
> Sent: Wednesday, April 27, 2005 3:55 PM
> To: beginnerBEDROK@yahoogroups.com
> Subject: [beginnerBEDROK] atlanta area-goat milk
>
>
>
>
> I am new to  this group. Are there any members in the Atlanta area
> that use goat dairy? Where do you get it?
>
>
>
>
>
>
>   _____
>
> Yahoo! Groups Links
>
> * To visit your group on the web, go to:
> http://groups.yahoo.com/group/beginnerBEDROK/
>
> * To unsubscribe from this group, send an email to:
> beginnerBEDROK-unsubscribe@yahoogroups.com
> <mailto:beginnerBEDROK-unsubscribe@yahoogroups.com?
subject=Unsubscribe>
>
> * Your use of Yahoo! Groups is subject to the Yahoo!
> <http://docs.yahoo.com/info/terms/>  Terms of Service.
>
>
>
> [Non-text portions of this message have been removed]

Dan Olmstead is writing some very provocative articles on autism
lately.

http://www.sciencedaily.com/upi/index.php?feed=Science&article=UPI-1-
20050426-07531300-us-ageofautism-mumper1.xml

Since he asked for feedback at the end of the article, I sent him an
email asking him to question whether mercury amalgam fillings could
contribute to autism. There's no doubt they do increase the amount of
mercury in the body and that babes are exposed in utero and through
breastfeeding.
http://www.iaomt.org see "Scientific Case Against Amalgam".

Dan replied saying an article is coming, he is researching with help
from Boyd Haley. I'm thrilled because I really haven't seen much info
on this.

I'm currently undergoing safe removal of my fillings with a holistic
dentist.  I wonder if they effected my DS in utero and through bf'ing
but I may never really know the answer.

Wondering if anyone else has gone through removal/chelation?

Jane

Vanilla Butter Cream Frosting

1 cup full fat coconut milk (organic canned)
2 Tablespoons arrowroot powder
1-2 teaspoons alcohol free vanilla flavoring
3/4 stick softened butter
stevia to taste

In a medium saucepan whisk coconut milk until smooth.  Mix in
arrowroot powder.

Place over medium/high heat and bring just to boil, constantly
stirring.  Turn down heat and continuing whisking for a minute or two
until thickened.

Let cool.  Can put in refrigerator.

Beat the softened butter in a mixing bowl with an electric mixer
until fluffy. Add in the stevia and vanilla. Then add cooled milk
mixture. Mix well. Do not add in the liquids until the butter is
fully creamed, or else it will curdle.

Enjoy!
Jane

Hi,

I am not in the Atlanta area but I have just located raw milk (goat and cow)
on the weston a price website. They list local chapters by state. Go to
their web site and click on "campaign for real milk" and then on the next
page on the left click on "real milk" and that should take you to the page
to find a local chapter.



www.westonaprice.org <http://www.westonaprice.org/>



Good Luck,

Jennifer



   _____

From: beginnerBEDROK@yahoogroups.com [mailto:beginnerBEDROK@yahoogroups.com]
On Behalf Of derrick_angela_2000
Sent: Wednesday, April 27, 2005 3:55 PM
To: beginnerBEDROK@yahoogroups.com
Subject: [beginnerBEDROK] atlanta area-goat milk




I am new to  this group. Are there any members in the Atlanta area
that use goat dairy? Where do you get it?






   _____

Yahoo! Groups Links

* To visit your group on the web, go to:
http://groups.yahoo.com/group/beginnerBEDROK/

* To unsubscribe from this group, send an email to:
beginnerBEDROK-unsubscribe@yahoogroups.com
<mailto:beginnerBEDROK-unsubscribe@yahoogroups.com?subject=Unsubscribe>

* Your use of Yahoo! Groups is subject to the Yahoo!
<http://docs.yahoo.com/info/terms/>  Terms of Service.



[Non-text portions of this message have been removed]

I am new to  this group. Are there any members in the Atlanta area
that use goat dairy? Where do you get it?

============================================================
From: "Ginger Houston-Ludlam" <ginger@...>
Date: 2005/04/27 Wed AM 11:36:22 EST
To: "'Donna Gates'"
         "'Sara Meier'" <sara@...>
CC: <dianefarr@...>
Subject: RE: [ANDI-ADI] Digest Number 474 DIANE CAN YOU POST ON BEDROK AND MAYBE
ANDI TOO IN RESPONSE TO ELIZABETH'S ICING RECIPE PLEASE?

I still have class for a couple of weeks, and my oral presentation is coming
up next week, so I can't experiment right now, but here are my thoughts.
Diane, feel free to share this with any lists you think appropriate.

I would think that millet, being a sweet flour and the lightest tasting of
all the BED grains, would be the best candidate as a base flour for a
traditional cake.  Also, if we are going to be faithful to food combining,
we shouldn't use eggs with grain.  That will make a denser product if you
use agar or flax in their place.  I'm thinking a carrot-cake like thing-
maybe combining carrots and zucchini with carrot-cake-like spices.  Pumpkin
seed oil gives a nice buttery flavor, as does macadamia nut oil, so these
would be good things to play around with for oils.  I would suspect the
mac-nut oil would be the tastiest.  You could probably adapt something out
of joy of cooking, adding some extra leavening.  Soaking can change the
dry/liquid balance, so the first few attempts may turn out too wet/dense.

Another alternative is to go the nut-flour route.  You could use nuts and
eggs together, right?  You could probably take a nut-flour recipe, replace
the sugar or honey with a combo of xylitol and stevia and get something
pretty decent.  Sally Fallon has a Flourless Almond Cake that looks like a
good base recipe to be tinkered with.  There's also a hazelnut one in the
dessert section.  I think Atkins and SCD have lots of nut-flour recipes
floating around, so someone could fiddle with one of those too.  Just soak
the nuts/nut flour in the liquid before you bake with it.  That process
again may change the dry/liquid balance, so that would need to be tinkered
with.

Sally also has a flourless carob cake that could be interesting for a dense
cake- carob, butter, eggs and sugar are the basic ingredients.  It would
probably turn out very fudgey.  I'm thinking xylitol and coconut oil as
adjustments (or a mix of butter/coconut oil- you'll lose the rawness of the
butter in the baking and that may cause problems with some kids).

Option 4- go with a meringue based "cake".  "Pavlovas" are very popular in
England- they are hard meringue shells filled with good stuff, usually
fruit, and topped with whipped cream.  Sally's Merengue marvel would be a
good base recipe.  She calls for carob chips, or alternatively blueberries
or raspberries.  Bad food combining, but a mix of berries would be totally
delish.  I have not tried to make a meringue with xylitol instead of sugar,
so I don't know if it will set up properly or not.  It should if the sugar
is just suspended in the egg mix instead of participating in any reaction.
Another option would be to make an egg-based custard with nut milk to spoon
into meringue "cups" and top with whipped cream if tolerated.  That avoids
the fruit and the food combining problems that causes.  A little carob, or
maple, orange or lemon flavoring.. yum.  This is crunchy, so for kids who
have crunchy texture issues, this would not be a good choice.

G

-----Original Message-----
From: Donna Gates [mailto:dmg@...]
Sent: Sunday, April 24, 2005 1:38 PM
To: Sara Meier
Cc: Ginger Houston-Ludlam; dianefarr@...
Subject: RE: [ANDI-ADI] Digest Number 474 DIANE CAN YOU POST ON BEDROK AND
MAYBE ANDI TOO IN RESPONSE TO ELIZABETH'S ICING RECIPE PLEASE?

Sara, Diane, Ginger,

We have really got to create a birthday cake for the kids that is truly
safe.I have purchased the materials but always seem too busy to experiment.
So can someone else take on this much needed project. I think we have to
keep it simple too.

The BE Whole Grain liquid is excellent to put into the flour batter and then
let it sit to ferment a bit...This should make it more digestible job? But
how long should it ferment? What will this do to the cakiness? Please can
one of you with time on your hands( Just joking) please try this....

I would make two suggestions to the email below...

For the cake: I think plain or vanilla amasake is a wonderful food to bake
with. You would put it in the recipe for much of the liquid. Alone by itself
as a drink, it is too sweet and would feed yeast.

I know that it will give a cake the fluffy, rise that you will not get if
you try to bake a cake with stevia alone. Amasake is made by fermenting
rice, so it is another fermented food and we once again are using the
beneficial microflora to serve us. It is not a live, viaable source of
bacteria. Being rice, it is very compatible with rice flour in the cake or
the muffin recipe.

However, when you bake with amasake the delicate sweet flavor of the amasake
will disappear so you must also use stevia or xylitol (if your child
tolerates xylitol) as a "boost" to the sweet taste in the recipe. When used
with another sugar-free substitute (like xylitol), stevia will take a
secondary position. In other words it will highten the taste of other
sweeteners and not be too sweet.

There are two challenges when using stevia...

	 Don't use too much. Only a tiny bit more sometimes and you've
overdone it.

	 Also stevia will not make flour products rise.


I wrote The Stevia Cookbook: Cooking With Nature's Calorie -Free Sweetener.
So I had to test tons of recipes. I was the first and only person teaching
American's about stevia for several years. The FDA and Monsanto wanted to
keep us from ever knowing about it, but I taught and sold it for the years
the ban (to import it) was on and tens of thousands of Amerians were safely
enjoying it. Drs. Robert Atkins, Julian Whittaker and Andrew Weil all
recommended stevia to their many followers and sent people to Body Ecology
to purchase it. So I do know stevia and our website stevia.net has the
research to show it's safetyl

Stevia is awful in coffee. Also it really isn't that great in flour
products. (of course on the BED and BEDROK programs flour isn't a healing
foods....however, sometimes we need to celebrate and experience joy and
gratitude and this is healing as well....healing for the soul...

Stevia is best in dairy and fruit. We don't do dairy on the BED except raw
butter until the gut is healed and only if the person's body really benefits
from dairy...A's never do well on much dairy and it must be fermented. Most
of the kids are bloodtype A and I am finding their moms are too when I talk
to them during consultations.

I do find that many bloodtype A's (even our autistic children who are well
on their way to recovery) can do raw whey. BUT YOU MUST CONTINUE WITH THE
YCK EVERYDAY BECAUSE IT HAS THE DAIRY-LOVING BACTERIA IN LARGE AMOUNTS SO
THAT YOU CAN DIGEST THE OTHER DAIRY.

The only reason I would even suggest the dairy WHEY is because it has the
bone building minerals which is important when children are young. It is the
very best time to build dense bones (But then at every age we need to do
this too. Calcium and phosphorus is available from many other foods)

Critical to know: One must also eat raw butter because this raw fat,
normally present in the milk and comprises over 50% of breast milk) "drives"
those minerals (calcium and phosphorus) into the bones.Whey does not have
fat or casein. It has minerals and whey protein.Fresh raw whey is a
bi-product in the cheese-making process. It was once thrown away but it is
valuable...IF YOUR BODY WANTS IT. Cheese has the casein and the fat...but
not whey.


You will see in the email from Elizabeth that her husband wanted the icing a
bit sweeter, adding a few drops of stevia liquid concentrate would probably
do the trick. And taste as you go to get the flavoring just right.

Also, the coconut meat really ideally should be fermented but only for eight
hours. If you do not let it go longer it will still remain soft and
pudding-like but can be easily made sweet with the addition of a "legal"
sweetener.

AS far as food combining rules...the coconut meat is a protein-fat. Protein
fats (like cheese, avocado, nuts and seeds, yogurt and kefir) combine best
with the acid fruit family and with each other. They combine with raw
veggies too. You can use them in salads for example...
But a protein-fat does not combine well with flour products. But remember,
we said we were going to bend the rules for very special occasions like
birthdays, weddings etc...
When you ferment the coconut meat, you do change its properties so it wil
combine better with othet things and fermenting makes it more digestable.

For children who are at the point where they can take in cream. We recommend
the cream be raw...You can also ferment it at bit too. Cream makes a great
frosting. Cream has more casein than butter (which only has a trace amount
and this trace amount is encapsulated in lots of fat).


-----Original Message-----
From: Sara Meier [mailto:sara@...]
Sent: Monday, April 18, 2005 9:03 AM
To: Donna Gates
Subject: FW: [ANDI-ADI] Digest Number 474


Read message one and two.  Message one sounds like a great frosting recipe
for the kids and message two is a great testimonial for the YCK.  Do you
know who Elizabeth Boltz is?

-----Original Message-----
From: ANDI-ADI@yahoogroups.com [mailto:ANDI-ADI@yahoogroups.com]
Sent: Saturday, April 16, 2005 11:46 AM
To: ANDI-ADI@yahoogroups.com
Subject: [ANDI-ADI] Digest Number 474




There are 4 messages in this issue.

Topics in this digest:

       1. Re: sugar free frosting
            From: "Elizabeth Boltz" <eboltz@...>
       2. Re: Treating Autism by treating the gut
            From: "Elizabeth Boltz" <eboltz@...>
       3. Thank you.
            From: "magickmommi" <magickmommi@...>
       4. Re: Wheat infraction caused "normal" a stool for the first time in
5 years?!?
            From: "jenniferladner69" <jenzdeals@...>


________________________________________________________________________
________________________________________________________________________

Message: 1
    Date: Sat, 16 Apr 2005 01:32:51 -0000
    From: "Elizabeth Boltz" <eboltz@...>
Subject: Re: sugar free frosting


I'm copying something I posted on the Beginner BEDROK list last
week.  This one isn't totally sugar free, but it's close.  The
frosting does have the texture of store bought frosting, but not
quite the same taste.  I used young green coconut meat, and it did
not taste like coconut.  Also, the fruit leather decorations didn't
look like the frosting ones from the bakery, but they did look like
decorations.  Good luck!  Elizabeth

-----------------------------------------------------
"Nicholas' almost frosting recipe"

My son turns 7 this week, and really wanted a cake with frosting for
his birthday. This was the first time he'd asked for it, so I was
willing to experiemnt for him. When he was only GFCF & egg & sugar
& yeast & citrus free, I used to make a tofu based frosting. He no
longer tolerates soy, so I decided to try to modify the recipe with
what he can eat now. (Ginger's bread recipe inspired me - if only I
had her cooking skills.) We thought the results were very
successful, and he loved it. Please note this isn't BED legal, and
keep in mind, I couldn't cook before we started diet interventions,
so this may look odd, but it frosted the cake, and kept for 3 days
in the 'frig. And even my husband ate the frosting, although he
asked if I could make it sweeter next time.

Creamy Frosting
(modified from "The Allergy Self-Help Cookbook", Whipped Tofu
Frosting recipe)

First mix the following in a blender, until really well blended:
1/3 cup water
2 1/2 T coconut oil
2 T Xylitol (or sweetener of your choice)
1 T Tapioca flour mixed with 1T warm water
1 teaspoon vanilla

Next add
Approximately 2+ cups of young green coconut meat (not kefired)
3/4 cup water

Keep mixing until really creamy (less than 2 minutes, texture should
resemble a milkshake). Refrigerate for at least 30 minutes, or
until set enough to frost. This makes enough to frost about two
cakes. I only had a single layer cake, so I froze the rest.

Notes:
1. I intended to use arrowroot as the thickener instead of tapioca
flour but I was distracted (and I have no idea which one
is "right").
2. A friend told me honey would probably have worked better instead
of Xylitol.
3. I planned to use raw butter, but I was out so I used the coconut
oil.

I used this frosting on my tried and true GFCF chocolate cake recipe
(also heavily modified), and it worked wonderfully. We had
an "Incredibles" party, so I invested $5 at the bakery for the
plastic topper of Mr Incredible being circled by Dash. First, I
covered the cake with the coconut frosting. To mimic the sprayed on
frosting on the bakery version of this cake, I topped the "white"
frosting with homemade fruit leather (strawberry for the city
buildings and blueberry for the road) which I made in my
dehydrator. The plastic part sat on the fruit leather road. The
fruit leather started to run a bit by the second day, but my son
loved it.

Elizabeth


--- In ANDI-ADI@yahoogroups.com, elaine boby <elaineboby@y...> wrote:
> We are treating my son for yeast, and although he has
> had a limited sugar intake for quite some time (he has
> always been sensitive to it)  I am looking for a way
> to make sugar free frosting for a birthday cake.  I
> have used xylitol to make the Pinapple velvet cake
> from Special kids, but my son really cares about
> frosting (it does need to look like a birthday cake).
>
>
> I am not the best baker and am not really very savvy
> with stevia but would appreciate any suggestions or
> ideas for fun sugar free celebratory sweets.
>
> Thanks,
>
> Elaine (mom to Aiden ASD)
>
>
>
> __________________________________
> Yahoo! Mail Mobile
> Take Yahoo! Mail with you! Check email on your mobile phone.
> http://mobile.yahoo.com/learn/mail





________________________________________________________________________
________________________________________________________________________

Message: 2
    Date: Sat, 16 Apr 2005 01:42:10 -0000
    From: "Elizabeth Boltz" <eboltz@...>
Subject: Re: Treating Autism by treating the gut


Let me add a bit of our story.  My (just turned) 7 year old was
diagnosed right before his fourth birthday, and went GF/CF two weeks
later with tremendous results.  We continued removing foods, adding
supplements and doing tons of different therapies.  I always tell
people his journey is "four steps forward, three steps back" because
we always saw regression after a while, a few weeks or a few
months.  We constantly battled yeast even after being off yeast for
2 1/2 years, on probiotics, enzymes and rotating the probiotics (I
was rotating every four to five days, not every month like some
could do).  His yeast would come and go, so we had good periods and
bad periods.  I was at my wits end, when I decided to try the BED
protocol.  The antifungals and probiotics combined did a really good
job of getting things in check, but the slightest thing would swing
his gut back out of balance.  Also, you should research the
different effects of antifungals.  For use GSE (grapefruit seed
extract) was too strong for more than limited use.  It killed off
the good with the bad.

I want to encourage you to add probiotics, and to try at least some
of the BED principles.  Nicholas has been on the young coconut
keifer (YCK) for almost 10 months now, and we have seen absolutely
no regression in the last 6 months.  We've never gone this long
without regression, and I attribute it to the YCK.  For more info on
starting to implement the BED principles, I encourage you to visit
the "Beginner BEDROK" list.  Also, he takes YCK with his lunch and
snacks to school, so if you started it over the summer, it's easy to
keep it going.  We've been totally off antifungals, and are backing
off the probiotics, with no regression.  This is because the YCK
populates the gut with good bacteria.  My highly sensitive dairy son
even does better because he can eat raw cultered butter now.  (No
other dairy - there's only so much I've been willing to test.)

Feel free to e-mail me offline if you would like any more details,
and good luck!  Elizabeth

--- In ANDI-ADI@yahoogroups.com, "tmckoy62489" <juditht@b...> wrote:
>
> I'm new to this forum. My 5 year old son has been  GF/CF since
July of
> 2004. We started biomedical treatment in Sept of 2004. We noticed
> improvments in behavior within weeks of beginning GF/CF. Then
after we
> started biomedical treatment of B12 shots and NAC creams we noted
> additional improvements. However, with the passage of time we have
> seen regression...increased stims, increased obcessive behaviors
> etc..My sons  GF diet has resulted in self-limiting to the point of
> him wanting to exsist on corn chips and other other allowable GF
> carbs. He won't eat any veggies, only minimal fruits. Before GF my
son
> was a good, well-rounded eater. After some research I'm seriously
> considering the BED diet because I think yeast is causing these
> self-limiting behavior and the regression.
> The more I study about autism and the gut, the more I learn about
the
> malfunctioning of the digestive system. I asked our DAN doctor
about
> yeast control and digestive enzymes and he said I could give them a
> try if I wanted to. I came away with the impression that these
forms
> of therapy are looked upon as supplements, rather than a necessity
of
> treating the root cause. I'm convinced now that my son's regression
> ans stims are in some way related to yeast overgrowth and that
> digestive enzymes are necessary for him to make any additional
progress.
> What do you feel is the best yeast treatment? Is Three-Lac the best
> and sufficient at combating yeast. After Three-Lac would I put him
on
> Grape Seed Extract to control the yeast? Should I do a yeast
treatment
> for about a month, then begin enzymes? Could or should I start them
> together?? I really want to get my son established on enzymes over
the
> summer months before he begins school. Any advice would be greatly
> appreciated.
> Thanks!
> Tracey McKoy
> juditht@b...





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Message: 3
    Date: Fri, 15 Apr 2005 19:25:11 -0000
    From: "magickmommi" <magickmommi@...>
Subject: Thank you.


Hi all,
Thank you for all of your kindness and support. I am working on get
Braydin to Utha to see Dr.Jepson.  I have started him on TMG with
folinc acid and B 12. Should I have him on the TMG or DMG?   I also
started to give him Phenol and Phenol assit ,from Kirkmlabs, with his
soy milk.  I don't know if it is possible but I think that it made
him be aggresive so I stoped it for now until I have him seen by Dr.
Jepson. I do have the Darifree on its way and can't wait to see if
the helps any. He is on the wait list for early intervention and has
his IEP on friday.  We have been on the wait list for 6 months so I
am exicted about getting that part going. I have read Karens book and
I think that it was absoletly amazing and I recommed it to everyone
even those with out autic children. I have made  up businees cards
with the info so it is easier to give the info out. I think Karen's
book is going to help a lot of people help there children. Karens
book has helped to answer a lot of questions about all the strange
medical things that have happened in my life. I have always had
medical and learing problems that could never be explained.  As I was
reading her book it was like reliving my childhood.  I kept running
into my mom every time somethign reminded me of things that I lived
through.  I was recently diagnosies with ADD and I have been living
with extrme pain for over five years. After reading the book I went
GF/CF and it has helped with my pain and I am sure after time that it
will help with the ADD. I would like to thank Karen for the wonderful
way with writing she has. Because of the ADD I have a lot of trouble
proccessing information and she explained everything in an easy to
understand way.  I have a few other books about autism that I am
trying to read and am having a very diffuclt time with them.  I know
that once I get everything set up right for him things will get
easier to deal with.  I think that establishing the protocal is one
of the hardest part of this journey. Again thank you for all of your
support and I know that I will need it and your knowledge as I
countuine this journey with my son.
Thanks
Staci.





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Message: 4
    Date: Fri, 15 Apr 2005 17:19:41 -0000
    From: "jenniferladner69" <jenzdeals@...>
Subject: Re: Wheat infraction caused "normal" a stool for the first time in
5 years?!?


Jorgen,

Thanks for your reply.  It makes sense to me abot what you said
that with some things you get a positive effect followed my a
negative one and vise versa.  You asked if I was familiar with
probiotics and enzymes.  We have tried both with no obvious results.
It's so hard to tell with my son.  He is so very inconsitant.  I hear
parents say all the time that their little one reacted to this and
that with rashes or behavior or other outward signs.  My liitle guy
rarely shows any physical signs of being affected by anything.  I
took him
to a DAN dr. two years ago.  After a few visits and some tests, the
Dr. suggested a regimen of several supplaments.  We began the
supplaments one by one.  At one point he was taking approx. 12-15
different supplaments 2-3x/day.  Since my son won't swallow pills, I
had to open all of the capsules and add juice and give it to him in a
dropper.  He suffered extreme acid reflux for the first two years of
his life and I began to worry about the acid in the supplaments
burning his esophogus and the lining of his stomach, etc.  So, we
stopped giving him the supplaments after 18 months.  We did not see
any changes
immediately or months later.  He's the same with or without the
supplaments.  I would even say that he seems to have more energy now
than he did on the supplaments.  Right now I am working on getting
the tools and items needed to make the BED (Body Ecology) diet YCK
(young coconut kefir) it sounds like it would be very beneficial to
my son.  I'm
just having a hard time finding the coconuts, I already have the
starter.  As far as the cultured vegetables, I was going to try those
after we get the YCK up and running.  I doubt that he would even
consider eating them, but it's worth a try.  Ok, now enzymes, we
tried a few different enzymes, we saw no results positive or
negative.  Again,  I was worried about the enzymes effects on my
son's throat and stomach.  It's easy to try new things, but if you
don't see ANY positive changes, it makes it hard to justify, not to
mention the cost involved.  As far as probiotics, I did the
probiotics supplaments for awhile, red a book or two, did some
research on the net and ended up
feeling a little torn and confused because nobody could agree about
the actual benefits of them.  One source said that probiotics are
only effective if you get a certain brand or a certain strain.
Another source said that the first source was wrong for certain age
groups, babies vs. adults.  Another source stated that unless the
probiotics are packed with a food source (FOS -chickory root inulin)
your probiotics are worthless because they will never survive the
journey through your stomach acid and so never even make it alive to
the destination target (intestines.)  Then another source said that
FOS inulin is VERY bad for you...So we have been giving him home made
SCD legal cultured yogurt.  Since my son has not shown any problems
with milk products/casein, the yogurt made sense to us.  Since the
probiotics predigest most of the casein proteins, is virtually casein
free.  It's full of probiotics and clacium and protein.  My son eats
it everyday.  I'm hoping the YCK will fare well with him because it
too seems to make good sense. One more note, when my son was first
diagnosed 4 years ago, I tried a VERY STRICT GF/CF diet with him.
We removed the casein first and 30 days later removed the gluten, we
did this religously for 3 months with NO effects whatsoever.  I
watched him like a hawk and prayed for a sign.  Nothing.  I know
some people think that you really need to give it 6 months or
longer.  But the majority of families who see good results see them
fairly sooner than that if not immediately, so...unfortunately it
does not work for everyhone.  Thanks for your help:)

Jennifer

--- In ANDI-ADI@yahoogroups.com, Jørgen Klaveness <jk@a...> wrote:
> Jennifer,
>
> Wheat infractions are hard to make sense of.  We've heard of many
cases where repeated (continuous and intentional) challenges with
wheat have not given any noticeable negative symptoms for up to 6
weeks.  Apparently, some of the underlying problems are of a kind
that take time getting under way and building up.  Part of the
problem could be microbiological:  The bomb only goes off after the
intestinal flora has readjusted to the new diet.
>
> Another part of the problem is that wheat ingestion sometimes
appears to have short term positive benefits that mask whatever
negative is going on.
>
> It depends on your child's specific mix of problems what's positive
and what's negative.  What's positive at one point in life, can be
negative at another.  I can use my son as an example.  For him, the
most noticeable effect of wheat ingestion was increased
restlessness / hyperactivity, starting after 24-96 hours and lasting
5 to 21 days.  The delay and the duration both shortened as he grew
older, and they would be longer than average for a big infraction.
>
> *  When he was 10, his teachers detested these periods, because his
hyperactivity made him "impossible", with lots of meaningless
babbling and verbal stimming.
>
> *  When he was older, however, he was generally more lethargic and
had more focus, and the increase in energy and verbal activity could
be seen as positive.
>
> In my son's case, it was easy to see that the long term and
cumulative effects of infractions were negative.  For other children,
it's harder to determine whether they are among the lucky ones you're
that can go back on gluten, or whether your child needs to stay off
it for life.  We recommend that you approach this question with great
caution:  Seizures are among the known possible side effects of
gluten intake for sensitive individuals, and they can be extremely
serious.
>
> With the problems you're describing, I would look very closely into
>
> *  probiotics, especially cultured vegetables with different kinds
of starter cultures, and
>
> *  enzymes.
>
> Do you have experience with these?
>
> All the best
> Jorgen
>
> ----- Original Message -----
> From: "jenniferladner69" <jenzdeals@a...>
> To: <ANDI-ADI@yahoogroups.com>
> Sent: Friday, April 15, 2005 12:11 AM
> Subject: [ANDI-ADI] Wheat infraction caused "normal" a stool for
the first time in 5 years?!?
>
>
> >
> >
> > Hello,
> >
> > I am so confused.  My son was tested for gluten/casein
sensitivity/
> > allergy several years ago (he's six and autistic, diagnosed at
2.2
> > years old).  He was found to have a mild allergy to
wheat/gluten.  He
> > has been wheat free and (almost) grain free.  He has been on a
> > modified SCD diet and we are looking into implementing the BED
diet.
> > Ok, I need to get graphic for a moment...his stools have had very
odd
> > characteristics since he was a baby.  They look like not-
completely
> > digested food and have a slight smell that is like vomit.  We
know he
> > has malabsorption problems, especially with fat.  Yesterday he
got
> > ahold of two saltine crackers and ate them both.  It has been
years
> > since he's had crackers (that we know of) but didn't rush to take
the
> > crackers away from him.  I guess I was interested in seeing what
> > reaction if any he would have from eating them.  In the past, we
have
> > never seen or noticed any changes in behavior due to him eating
wheat
> > or other grains, we just decided to stop allowing him to eat them
> > because of the test results.  Anyway, to my shock and suprise,
> > approximately 16 hours later, my son had the most "normal" stool
that
> > he has ever had that I can remember, even when he was a baby.  It
> > smelled normal , it had a normal color and it was actually
formed,
> > not just mush.  Any thoughts on what could have happened.  We
have
> > not tried any "new" therapies, medications, supplaments, foods,
etc.
> > I thought maybe since his diet lacks fiber, the crackers added
just
> > enough to create 1 normal stool?  Help!  Any thoughst or
suggestions
> > would be appreciated:)
> >
> > Jennifer
> >
> >
>





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Yahoo! Groups Links




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============================================================

Hi All,
I soak and sprout beans and then blend them into a batter add baking podwer, sea
salt and make them into pancakes. I add cultured (1 Tblsp) and raw butter and
sometimes a very mild salsa verde and my son loves it!
Linda

[Non-text portions of this message have been removed]

Hi Donna et al., I am new to the group and will leave out too many
details, but to say I have a 5 year old son who has autism and
cerebral palsy. He was GF/CF for one year (since diagnosis) and we
recently started on BED thanksto the support of a great parent.  I
have been looking for some new protein sources and would love to try
to sprout beans and try some recipes (thankfully my husband and I
both
love to cook).  Is there easily accessible information about how to
sprout beans (and other things like almonds) that I could access. If
we c ome up with any palitable recipes I will share them.

Thanks for all of the great tips I have picked up from the group so
far! Valerie

I had to seperate the recipes into sections to fit in the files; so hope I
didn't forget something.  Normally when you hit the file it says documents may
be infected with a virus do you still want to open.  Maybe your computer has
some sort of lock on opening up things.  There are many other files that would
be of help to you.  Maybe you can access from another computer, copy, and send
to yourself.

Meat/Egg Recipes


Beans
  soaked them overnight and them cooked them with some onion and garlic and
cilantro. Brandon happens to really like cilantro but if Alex isn't used to it I
would try them without it first. The adzuki beans are small red beans and I
found them at the health food store in the bulk bean section. I haven't seen
them at a regular grocery store.


Eggs

Another idea is to break open several organic eggs (Donna likes DHA eggs, she
mentions them in her book) break them into a cup.  Take one tablespoon or more
of her coconut oil and melt in a nonstick fry pan.  When the oil is hot, pour in
the eggs whole.  Cover them and turn heat very low setting cooking until the
whites are totally cooked (white in color) but the yolks are still very soft and
runny.  Pour this mixture on to a dinner plate pouring the coconut oil out of
the pan on to the top of the egg yolks.  Sprinkle each yolk with Celtic Sea salt
and cut each yolk away from the egg and pot in into your child?s mouth.  Don?t
eat white only the yolk.  This soft cooked egg yolk is rich in many nutrients
including Vitamin A which autistic kids are deficient in.  Needed for the
thyroid especially.  Coconut oil is wonderful for energy.  Use it for all you
cooking. If your child likes scrambled eggs.  Just use egg yolk and scramble, as
running as you think your child will eat it.


I slip an egg yolk into Thomas' juice mid- morning.  Mr. Picky doesn't seem to
notice

BEDROK standard of care
Wash and dry the egg.  Salmonella isn't carried in the yolk, but you could
contaminate the yolk when separating.  You can separate by hand or with a
spearater.  Extra care would be to boil 3 1/2 minutes.  That will cook the white
and leave the yolk in tact..  If the egg white is cloudy, don't use it, they are
too old.  I never hesitated giving the egg yolk to my four month old when I
served it with young coconut kefired pudding.  My understanding is the
beneficial bacteria trumps any poisoning.

VEGGIE WRAPS
3 eggs
1 Tbl finely chopped fresh parsley
cooked vegetables (spinach, kale, peppers and onions, broccoli, cauliflower, or
asparagus)

Heat up a large non-stick skillet. Add a small amount of coconut oil. Wisk the
eggs well with the parsley and pour into the hot skillet. Immediately rotate the
pan so that the egg goes up the sides, making a big round circle. Continue to
rotate the pan every so often until the egg is evenly dispersed. Cook until it
is lightly brown on the bottom. Slide it off onto a plate, then invert the egg
back into the skillet so the other side can cook. Again, cook until lightly
brown. Now you have an egg-wrap that can be filled with any seasoned cooked
vegetables and rolled up. Slice into one inch pieces and sprinkle with sea salt
and pepper OR wrap it up whole and take it on the road.

A variation of this kind of wrap would be what the Vietnamese call a 4 season's
roll. It is a rice paper wrapper with a choice of raw vegetables in it like
perhaps, carrot, cabbage, fresh cilantro, mint, celery, jicama, daikon, etc. 
Some mix a few rice noodles in it. I used to make a spiced peanut sauce to dip
it into, but I will have to change that to a chunky almond butter base instead.


BAKED EGGS
Break an egg into each section of a muffin tin then put a small pat of butter or
coconut oil on top and a sprinkle with sea salt. Bake at 350 degrees until done.
I like mine with a soft yolk so bake I bake them for about 6 minutes. You might
want to leave them in longer. I use a muffin tray that holds 6 muffins (or eggs)
and I bake them in a toaster oven. If I only want 3 eggs, I fill the other three
holes with water.  You could add vegetables like cooked spinach, peppers, etc.

Boil egg 3 1/2 minutes

Here's my salmon recipe...

Take the fillet out of the refrigerator and put it on a baking sheet...It is
cold still
Smear coconut oil all over the top and since the salmon is cold the oil sort
of congeals and forms a glaze on top
Next sprinkle on some wheat-free tamari and spread all over the fish
Now sprinkle on a layer of Herbamare
Dot butter all over the top

Preheat broiler and broil fish about eight inches away from the heat for
about 7 to 10 minutes.
(the time varies depending on how thick the fillet of salmon is. Some are
really thick)
Now turn off the oven completely and make sure the door is shut immediately.
Let the fish continue to bake at a low temperature with the oven off but
still retaining heat for about ten more minutes.
The fish cooks more slowly at a low temperature and is very tender and
juicy.
I believe the combination of coconut oil (saturated plant fat) salmon oil
(omega- 3 fat) and butter (saturated animal fat) is a magical combination.
The oil s and the salt from the Herbamare and the Tamari also make a balance
to the oils.
Most people tell me they feel great after eating this. Let me know what you
think because you are a great cook! If it passes your approval maybe we
should share it with others. I know it is healthy......!!!!!   Donna



Chicken

Cook the chicken on a very low setting until just barely done (it?s easier to
digest if cooked this way) If your child is a B blood type do not give him
chicken.  Then give him lamb, beef or turkey.

Donna also recommends cooking chicken in a crockpot.  If so let the ?broth? it
cooked in sit in the refrigerator overnight and skim off the fat.  The jelly
like substance left is gelatin and is very rich in minerals and healing to the
digestive tract.  It will build their immune system and give you child another
source of nourishment.  It is kind of like a savory Jell-O.  Be sure the skin is
removed from the chicken before you cook it.  Put in into the crock-pot with
about a cup of water, some seasoning, sea salt, onion, and celery.  Put the
veggies in first on the bottom of the crockpot then the chicken and then pour
the flavored water (stock) on top.  Put on the lid and turn to the lowest
setting and cook for about three hours.


Chicken Fingers

1 pound Chicken

1 Egg

2 Tablespoons of Water to thin eggs

1 cup Almond Flour

½ cup Flaxseed Meal

12 - 16 oz. Coconut oil

Salt and Pepper to taste


Chicken should be free of bones and skinless portioned into strips or nuggets.
Heat coconut oil to 350 degree in skillet, large enough to make about 1-2 inches
of oil depth
In shallow dish beat egg with water until egg mixture is thoroughly combined
Combine flaxseed meal and almond flour together adding sea salt and pepper to
taste
Dredge chicken pieces in flour mixture
Dip chicken in egg mixture
Dredge chicken again in flour mixture again, using only one hand to handle raw
food.
Drop chicken nugget in hot oil, turning once during cooking until chicken is
done.
Sprinkle with seasonings after cooking.




Chicken Nuggets

  Mixture of 2/3 rice flour or quinoa flour and 1/3 corn meal or use all rice
flour
Mix in salt, pepper and spices (garlic, paprika, onion etc.)

Egg wash

Dip chicken in flour mixutre.  Dip in egg.  Redip into flour mixture.

Fry in a BED oil.  Our favorite is coconut oil.
I cook on medium and when I see the fat coming out of the chicken (it's medium
well) I take it off the burner and turn one mroe time

Freezes well.  I also pop them in the toaster oven and they are ready in about
10 minutes.



Fried Fish
Flour (1/2 cup Quinoa Flour and 1/2 cup of Brown Rice Flour and
some garlic salt),
I then put it in a iron skillet with coconut oil and ghee

I also have been making chicken and
turkey patties with ground up walnuts, an egg and spinach.



Hi all,
      My .02 is similar - grind 'em up and put them into
a "forgiving" food. Broccoli, onion and garlic go in hamburgers,
spinach and leek go into socca, parsnip and celeriac root go in
mashed potatoes, kale and/or swiss chard go in meatloaf, carrot,
squash, sweet potatoes and pumpkin go in baked stuff. He's actually
pretty good about the "normal" veggies plain (peas, green beans and
lima beans). I make lentil, dried bean and nut "burgers" fairly
frequently - by changing the bean, the nut or the "binder" (egg,
avocado, flaxseed) I get to have something familiar for him while
still getting to rotate foods. Works on my husband to! (He's a
charter member of the "If You Want Me to Eat It, Don't tell Me What
It Is" food club!) Good luck to you!
-christine


VEGATABLES

Onion Rings
Cut up the onion in rings and dip in bottled water and drag them through (1/2
cup of Quinoa and 1/2 cup of Brown Rice Flour) and put them in the deep fryer in
coconut oil.
You can also use just rice flour, soda water with a little YCK to make the
consistency of pancake batter. dip an fry

Spinach Potato Pancake
1 raw potato peeled and grated
2 TBS chopped organic spinach cooked for 3 minutes on high in microwave
Squeeze out liquid from potato and spinach
ADD
onion
1/2 cup of rice crunchems smashed tro bread crumb consistency
1/2 egg slightly beaten
olive oil
garlic salt
put more olive oil in skillet. Form above mixture into ball place in heated
skillet and flatten with pancake turner. Brown on both sides.
This made a large potato pancake. You will probably have enough of the mixture
to make 2 medium pancakes.

Delicious kale
Buy at least two bunches of dark Russian Kale

Wash and tear leafy part away from tougher stem (don't throw stems away, they
are great diced up and used like celery in soups etc. )

Put about three inches of water in the bottom of a stockpot. And turn it on to
boil.

When it is boiling add celtic sea salt to taste (maybe 1/2 tsp) and then add
kale into water.

Pour coconut oil or olive oil in a spiral... ringing all around the top of the
dark green leaves. (Do not stir oil into the kale and water, let it sit on top
of greens while cooking).

Cover pot with a lid. Turn heat down to very low and let the greens simmer
undisturbed for about 40 minutes. Then open lid, stir to distribute the salt and
serve. There will not be any liquid left in the pot. (Check from time to time
and take off heat before liquid runs out and greens burn.)

Cooking greens this way makes them very tender and digestible. It allows you to
eat the good oil and it taste delicious!  You can use this recipe for any green.

  Frozen Pea Stir Fry
I've been using the frozen ones. I saute some onion and garlic in coconut oil
and then add the peas and water and boil them until done.

French-Fries

Use coconut oil.  You may reuse the coconut oil for the next time.  Most invest
in a fry-daddy.  I always cut up extra and use within a few days.  These are the
best french-fries in the world.  If someone like McDonald's fries they will love
these.
    Wash and peel the potato.
    Hold the potato on it's end and and cut lengthwise into thin 1/4" planks.
    Stack a few of the planks and chop at 1/4" intervals, or at the size french
fry you prefer.
    Put the freshly cut potatoes into a bowl of ice and water, then refrigerate
for at least 20 minutes (an hour is better).
    (This makes the fries better for deep frying).
    Put the Fry Daddy on and make sure it's really hot before putting in the
chilled french fries.
    Fry them once until they are just browned, drain a bit and then place on a
paper towel for a minute.
    Place them back into the Fry Daddy and fry again, until they are browned  and
crispy.
    Drain over the Fry Daddy and then place on white paper towels and try to soak
up extra grease.
Sprinkle Sea Salt on and serve!

They can get kind of greasy, so make sure to cook them twice and soak up the
grease well.

Russets do best for frying

You can also fry once and store in the fridge for a few days and refry.


Red Potatoes roasted in olive oil and rosemary

Yellow or Green string beans with herbamore

Fennel Salad
He loves a salad I make from raw, sliced fennel(anise) bulb that I marinate in
sunflower oil and lemon/orange(fresh). Fennel is known for it's aid in
digestion.

Shredded veggies with chickpea flour fried
Cottage Potatoes on page 397, Nourishing Traditios (Tom the boys and I LOVED
this recipe. I made it tonight and added 3 tablespoon coconut oil to the 4
tablespoons olive oil and butter. I cook it on 400 instead of 350 and get some
of the potatoes crispy and brown.
pan. Sauteed Vegetables including Kale, Beet leaves, onions, green onions, red
pepper, celery, garlic and sea salt. I used coconut oil and saute for about 25
minutes in a large frying
cauliflower mashed potatoes from the book (basically steam a head of cabbage,
then toss it in the blender) although I did add a bunch of raw butter and some
celtic salt to it before I served it



Pasta and Veggies
  We have used the quinoa pastas in the past (elbows, linguine, spag. noodles),
There is lentil bean, buckwheat, rice, mung bean, green bean, and spinach rice
pastas out there as well. We always throw in all kinds of diced up vegetables,
pour a good oil on top, add garlic salt, and pepper. Yummy! I can always get
Derrick to eat hidden things this way. Using fresh garlic helps hide the taste
of vegetables and Derrick loves it. Also use fresh ciliantro for added flavor,
and it's good for yeast (so is the garlic). I've hidden spinach, bok choy,
celery root, nori strips, sunflower seeds, steamed yellow squashes. We never had
Derrick eating any of these vegetables until we started doing it this way. It's
worth a shot.

You can use these sauces on bed pastas

i like a half sauce and heavy cream mix


Cultured Vegetable Recipes

Sara's cultured vegetable recipe

2 heads of green cabbage
1 bunch of cilantro
1 red onion
3 cloves of garlic
1 granny smith apple
2 carrots
2 red peppers
The most important thing is the cilantro, onion and peppers.

My favorite way to eat the cultured veggies is in a
sandwich.  You can get some millet bread and put some
apple cider vinegar mustard on it with the CV and it
tastes great.


Sharon's cv's
1 Green Cabbage
1/2 Red Cabbage
2 small Vidalia onions
4 or 5 green onions
4 carrots
1 green apple
1 large Red Pepper
1 Large Yellow Pepper
3 to 4 stalks celery
4 to 5 garlic cloves

This quantity made 6 quart jars. I let them sit out for 7 days and then put them
in the refrigerator. Please note that 5 garlic cloves makes this a very strong
garlic smell. It's great if you like garlic, though.

Cultured Veggies with no cabbage, onion, or carrot
asparagus, yam, celery, peas,  jicima, zucchini, yellow squash, granny apple,
spinach, wakame, nori, and ginger.
Sounds a little scary, huh? It turned out great! I only wish I had made more...

Donna's favorite CV's
Green cabbage, caroway seed, dill seed, and ginger

Diane's favorite CV's
1 cabbage
2 fennel bulbs
2 carrots
1 cup soaked hijiki
2 T caroway seeds
2 T fennel seeds

CABBAGE AND BEET CULTURED VEGETABLES
4 small heads cabbage
3 red beets
6 cloves garlic
1 (5-inch section) daikon radish
1/3 cup Nori flakes
1/3 cup arame
2 strips wakame or kombu
3 tablespoons Celtic sea salt
1 package culture starter
1/3 cup purified water
1 teaspoon Rapadura sugar
1. In a small glass or ceramic bowl, mix package of culture starter with 1/3 cup
water and Rapadura sugar. Stir well and set aside.
2. Place arame in a small glass or ceramic bowl. Cover with purified water to
soak. Do the same for the wakame.
3. Peel and grate beets and daikon radish in a food processor and place in a
large stainless steel or glass bowl. Wash cabbage and cut into quarters and
grate. Set aside about 2 cups of grated cabbage, mixing the rest with beets and
daikon radish, using a clean wooden spoon.
4. Peel and mince garlic. Add to vegetable mixture. Mix well.
5. Place remaining 2 cups of grated cabbage into processor bowl. Blend with
culture starter water.
6. Drain water from arame and dulse. Chop into small pieces.
7. Sprinkle large bowl of grated vegetables with Nori flakes, Celtic sea salt,
arame, and wakame. Mixing well. Add cabbage culture mixture and thoroughly mix
again.
8. Pack vegetables tightly into quart jars that have been sterilized or
thoroughly cleaned. Leaving an inch of space at the top. Screw lids on tightly,
set aside for 6 days, then store in the refrigerator.
Yield: approximately 4 quarts
Cultured Veggies that Jane's boys liked:
Red Cabbage
Beets
Carrots
Daikon
Sea Palm
Granny Smith Apples
I have found the more beets you add the less crunchy the veggies, the boys like
the less crunchy ones. If you add sweet potatoes they stay crunchier and of
course everyone has different taste buds my sister likes the crunchier ones.
They do not need to be refrigerated and will last forever stored in a cool, dry
place kept in a bag closed tightly.

I am taking my cultured veggies at puree them in my blender and then spoon
feeding it to my son like baby food. He eats more this way and he is opposed to
chewing them. I talked with Donna and she said this was OK and better than
juicing them. Maybe this might help someone else get some down their child. I
add some pumpkin oil for the liquid. Doesn't taste great but its getting it in
him!

Cultured Veggies
rotating cv's
I'm thinking that you might want to identify 4 "base vegetables" that you
could use for cvs, and then limit the "flavoring" veggies to once every 4
days. I think good ones to consider are cabbage, carrot, beet and perhaps
either turnips (if your kids will eat them) or cucumbers (for a more
"pickle" kind of mix.)

You could keep your 2 mixes as is.

You could either just do beets alone or perhaps add some onion & garlic,
and/or celery. You want enough other vegetables that the beets don't go to
alcohol on you- a danger with high-sugar veggies like beets and carrots.

You can also do turnips alone or mix in some other green stuff. I bet
parsley would be good with that. You might also try some other herbs- I
wonder how tarragon or savory would taste with turnips. Perhaps just do
some turnips alone, then play with various seasonings. Likewise, cucumber
pickles (with or without dill) would work.




Sumi's version of Non-Tomato Sauce

1 large carrot
6 red bell peppers  (They have some of the flavor and look of tomatoes when
roasted)
5 gloves of garlic (whole)
4 zucchinis (peeled)
2 large onions
2 Tbsp. Olive Oil
2 Tbsp. Italian Seasoning ( I use Morton and Basset brand which is all
natural, salt free, and has no MSG, or preservatives)  It is a blend of
basil, coriander, garlic, paprika, oregano, onion, sage, parsley, thyme and
black pepper.)  It really gives that pizza sauce flavor to the mixture.
Black current Juice for color ( I just keep adding it to the final mixture
until it looks the color of pizza sauce)

Peel the carrots and zucchini and chop into batons .  Chop the onion and
peppers into quarters.  Put  all of these vegetables into a casserole dish
along with the garlic and coat with olive oil and herbs.
NOTE:  I have so many vegetables at this point that I need to use two
casserole dishes to cook all vegetables evenly at the same time.  I put the
peppers into a smaller casserole dish and everything else in the larger.

Roast in the oven at about 400 degrees until the pepper skin starts to
blacken (keep an eye on it, depending on your oven) about 20 minutes.

Remove from the oven and peel the skins from the peppers (wait a few
minutes for them to cool off a bit).

Put all vegetables in food processor and liquidize to a smooth consistency.
I add black current juice to make the color darker orange until it looks
more like real pasta sauce.  Keep adding more Italian seasoning too, until
it tastes right.  A bit of sea salt wouldn't hurt either. You want the
sauce to have the same consistency of pizza sauce, so add water or not, as
needed.

Once you have the right consistency, put one batch in your fridge in a
glass bottle with a lid, freeze the rest!  It should last awhile this way.

I made this sauce different this time than the last, because I didn't write
it down the first time, but both times the sauce  turned out pretty good.
Just keep playing with it until your child likes it.

Christopher is so happy to have pizza, that he doesn't care that it doesn't
look just right and that it doesn't have cheese on it.  He thinks it tastes
delicious.  Maybe it helps that he had a few months break between real
tomato sauce and the non-tomato sauce, he can't tell much difference.

I use a brown rice pizza crust I buy at Whole Foods in the frozen pizza
section that is gluten free and yeast free.  It is made by Nature's
Highlights, which is in Chico, CA.  Their phone number is 1-800-313-6454 if
you want to see who sells this crust in your area.  It tastes really good
and is so easy because you just pop it in the oven for 5 minutes to make it
crispy, then take it out and add the sauce and other ingredients and bake
for another 10 minutes or so. It's really crispy and tasty.  It doesn't
look like regular pizza crust, but close enough. The only ingredients are
whole grain brown rice and potato.

Non Tomato Sauce

2 carrots
1 zucchini
2 cloves garlic (whole)
1 small onion
4 red peppers
1 tbsp olive oil
1 tsp mixed herbs

Peel the carrots and chop into batons along with the zucchini. Chop the onion
and peppers into quarters. Coat the whole vegetable mixtuer with olive oil and
herbs and roast in the oven until the skin on the peppers starts to blacken.
Remove from oven and peel the skins from the peppers. Put the roasted vegetables
in a food processor and liquidise to a smooth consistency by adding water until
you get the desired thickness. Freezes well.

good place to sneack in a little cultured veggies

Herb Mix

  1 Tbsp dried basil
2 tsp. dried oregano
1/2 tsp dried thyme
1/4 tsp. dried rosemary, crumbled

Mix ingredients together. May be stored for future use.

It's really good in mashed potatoes with a little garlic powder and dried
parlsey flakes.

make this by the bottle, it's good sprinkled on about anything


Mock Spaghetti Sauce

Basic Sauce
6 carrots & 1 small beet or 6 C. of butternut squash, diced
one large onion
one stalk of celery, sliced
one bay leaf
1 1/2 cups of water

Flavor and Fun
3-4 cloves garlic
1 onion
1-2 tsp olive or ghee
1 tsp. basis or thyme
1 tsp. oregano
1/2 cup of parsley, minced
2 T. miso or shoyu soy sauce
2 heaping T. kuzu, dissolved in 1/2 C. cool water (any thickener)

Use carrots and beet for a red sauce.
  For a delicate, sweeter orange sauce, try squash.

Place basic sauce ingredients in a pressure cooker. Bring to pressure, then
simmer 20 minutes. Or pot boil for 30 minutes. Puree in blender. Add water, if
needed, for tomato sauce texture.

Saute garlic, onion and herbs for 5 minutes. Next, add sauce and bring to a
boil. Then, cover and simmer 10 minutes to blend flavors. Season with miso
shoyu. Add kuzu or other thickening agent, stirring until thick and shiny


Fresh Artichokes with Lemon Butter Sauce

2 large fresh artichokes
6 cups hot water
4 small lemons, sliced thin

With sharp knife, slice about 1" off top of each
artichoke; cut off stem near base. With scissors, trim
about 1/2" off top of each leaf. With sharp knife, halve
each artichoke vertically; then scoop out and discard the
fuzzy center of choke.

Place artichoke halves in your crock pot; add hot water
and lemon slices. Cover and cook on HIGH 4 to 5 hrs. or
until done. Drain and serve with Lemon Butter Sauce, as
below...

Lemon Butter Sauce

1/3 cup melted butter
3 tbs lemon juice
1/4 tsp Seasoned salt

Combine all ingredients.
Ginger's starter cv's
The recipe that seems to be a good one to start with (because it isn't too
sour or spicy) is 1 head cabbage, 1 bulb fennel, 3 carrots and 1 Tbs.
caraway seeds (optional).

Mock fetuccini Alfredo
You can also make a mock cheese sauce out of raw tahini , lemon
juice , and tumeric ,1/4 of a red pepper pured, and sea salt and
water , to be able to make a mock macaroni and cheese , I make
zucchini noodles and serve the mock cheese sauce on top of the
noodles , i have a Spirolli spiral cutter that makes perfect noodles
out of veggies

Faux Rice
I head a raw cauliflower

1 tsp of sea salt

Process in a food processor until it resembles little rice
particles , and then cook the cauliflower particles in a tbsp of
coconut oil on medium heat until soft

Optional for a fried rice you can scramble 2 eggs, a little green
onion in a seperate skillet, and add 1 cup of peas and carrotts , or
other vegetables then add the cooled cauliflower rice to the egg
mixture.






Sneaking veggies
  I would suggest thinking outside of the box and asking yourself everytime you
make something - how can I add a veggie to this without him knowing. Puree is
good. Also, I find if I serve a veggie he loves (ie; peas) and I put in it very
fine chopped up veggie that he wouldn't eat by itself, he will eat it together
with a spoon. Just an idea. Also, I always remember that the NT child needs to
see foods more than 10 times before they will try something new, on average
(read that somewhere years ago). So...part of the battle is just keeping these
foods on his plate at each meal and he might suprise you and try it one day when
you least expect it. In the meantime - let pureed veggies become your best
friend and put them in everything from scrambled eggs to meatloaf.
  I got Alex to eat the cv's  by mixing it in the butter and putting it on his
muffins

I also find that the chewiness of buckwheat makes it almost like using
lentils in Indian food. I've done a couple of buckwheat masala dishes
(threw in some wilted bitter greens and onions and a bunch of spices and it
was really great!)




Snacks
Sweet, Salty, and Sour

You can mix the butter with cinnamon and stevia it
sweeten it.



Also, if you have Donna's rice pudding recipe that uses Amasake, it calls for
cream in it.




Sweet root vegetable pudding with whipped cream
We are going to cook butternut squash, drain and puree it. Add raw cream or
butter and flavorings like cinnamon and pumpkin pie spice. Then it goes into
a pudding dish and gets topped with stevia whipped cream.


Young Coconut Kefired Pudding
To make the YCK pudding/yogurt I scoop out the coconut meat and run it through
the blender/food processor (whichever you like better). You may have to add some
yck or water if it is too thick to blend. Then I add a little YCK to it, or a
package of the kefir starter. Then the next day when it is kefired I take it and
run it through the blender again to make it smooth. Once the mixture is made you
can use a little of it to start another batch just like with the YCK. Since this
process takes a little longer than the YCK I usually wait until I have 10 or
more coconuts to do it. I just put them back in the fridge after using the
liquid and wait until I have enough. Brandon loves this with some pineapple in
it. It tastes like pineapple yogurt. You could try blueberries or strawberries
too. Let us know how it turns out!

Soaked some nuts add stevia, then roast.  Good on YCK pudding

Sweet coconut Pudding
Only kefir your meat for 8-12 hours.  It removes the sugar and isn't sour (not
much beneficial bacteria)
Mix in cream, vanilla and egg yolk.
Almond flavoring
Chocolate pudding
With the young coconut meat and carob powder too...add some vanilla, honey, and
a little irish moss powder and water and blend it up in the vitamix..
tastes alot like the real thing.
I use the vegatable starter packs to ferment coconut meat; that way I get other
great beneficial bacteria into my kids bodies besides the beneficial bacteria in
the kefir culture.  They will not eat the cultured veggies yet, so I put the
starter in the meat.  I use a whole packet, but I am sure you could use less
than that. I only let mine sit out for about eight hours.  It ferments fairly
fast. I have started adding some unsweetened cocoa powder and some powdered
stevia.  It is great!  Just like chocolate pudding.

Pineapple Cream Pops:

  Using Bottled Juice

14 ounces of Lakewood 100% Pineapple Juice

2 ounces raw cream

20 drops Body Ecology?s stevia liquid concentrate
(or to taste)

Or
Using Fruit Concentrate:

1 oz. Juice concentrate (black currant, cranberry, elderberry, black cherry

13 ounces water (or young coconut water)

2 ounces raw cream

20 drops Body Ecology?s stevia liquid

concentrate (or to taste)

1.Blend or shake well

2.Pour in to popsicle molds

3.Freeze pops until frozen and enjoy!

*Suggestion: Substitute water for coconut water and adjust stevia to taste.*



Sweet Whipped Cream:

  ***This recipe can also be found in our best-selling book, The Stevia Cookbook:
Cooking with Nature?s Calorie-Free Sweetener by Donna Gates and Ray Sahelian,
MD***

1 pint Organic raw cream

1/8 teaspoon white stevia powder

1. Place the cream in a small mixing bowl and beat with a whisk or an electric
hand-held mixer until it begins to thicken.

2. Slowly sprinkle in Body Ecology?s powdered stevia and continue to beat until
soft peaks form.

3. Use immediately or place in an airtight container and refrigerate up to four
days.

  Dip pieces of green apple and strawberries in the whipped cream. Yum!

Paul's blueberry mouse

This is a yummy recipe that has a decent amount of antioxidants,
fats, and best of all no added sugar( you get some naturally from
the fruit). Here it is:

1 ripe avacado (important)

5-7 ounces of frozen marion blackberries (or any blackberry). The
important thing is that the berries are frozen.

Stevia (to taste)

Take the berries and avacado and put in food processor to blend
until creamy.

IMPORTANT: The best results are with a food processor. Blenders just
dont just cut it with this recipe.

Add 6-10 drops of liquid stevia to get the desired sweetness. You
may require a touch more if you like it really sweet. Give a quick
blend to distribute stevia.

Freeze the mousse for about 1 hour and then serve.

Will serve 2-3 people as a refreshing desert. I gave samples to my
co-workers and they raved about it.

If you want to alter the recipe a bit, add some frozen mango. I know
this is higher in sugar content, but nonetheless a nice option if
you choose to go that route.


Ice cream
When summer comes you can take buttermilk, add raw cream and some flavorings and
egg yolk with stevia and xylitol and make ice cream.

Jerry?s Chocolate Ice Cream

The combination of cocoa powder and unsweetened chocolate creates an ice cream
with a more complex texture.  Jerry refers to this as ?mouthfeel.?

2 ounces unsweetened or semi-sweet chocolate
1/3 cup unsweetened cocoa powder
1 ½ cups milk
2 large eggs
¾ cup xylitol
1 cup heavy or whipping cream (I used a total of 2 cups raw cream and 1 cup raw
milk  for the liquids)  question
1 teaspoon vanilla extract

1. Melt the unsweetened chocolate in the top of a double boiler over hot, not
boiling, water.  Gradually whisk in the cocoa and heat, stirring constantly,
until smooth.  (The chocolate may ?seize? or clump together.  Don?t worry, the
milk will dissolve it.)  Whisk in the milk, a little at a time, and heat until
completely blended.  Remove from the heat and let cool.

2.  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. 
Whisk in the sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more.  Pour in the cream and vanilla and whisk to blend.

3.  Pour the chocolate mixture into the cream mixture and blend.  Cover and
refrigerate until cold, about 1 to 3 hours, depending on your refrigerator. (Or
cheat like I did and put it in the freezer for a little while.)

4.  Transfer the mixture to an ice cream maker and freeze following the
manufacturer?s instructions.

Makes 1 quart

Variation:  Chocolate Chocolate Chip
	 Add ¾ cup semi-sweet chocolate chips after the ice cream stiffens (about 2
minutes before it is done), then continue freezing until the ice cream is ready.

Variation:  Chocolate Almond
	 Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream
stiffens (about 2 minutes before it is done), then continue freezing until the
ice cream is ready.

Donna has commented that a chocolate is okay.  A blood types do fine with a
little caffeine
Delicia's candy
Take some coconut oil and melt it in a pan.  Add stevia and coconut or vanilla
and orange flavoring and stirs it all together.
Pour in ice-cube trays and refrigerate.
Delica  found an ice-cube tray that is shaped in long I's. So there are these
thin columns in the tray to pour the coconut oil mixture in. This ice cube tray
was designed for water bottles as the normal ice cube shape will not fit inside
a water bottle.  Just crack off what you want.


Chocolate kisses

Mix 1 part Stevia Delight to 4 parts raw butter, add almonds
Let stand at room temperature for 24 hours.

find the chocolate (Stevia Delight) here  www.steviasmart.com


Cookies
1 cup of Almond Flour
1/4 cup of softened raw butter
1/8 tsp of sea salt
1/8 tsp baking powder
stevia, or xylitol
2-3 tsp of almond butter
1/2 egg
1/4 tsp of powder stevia
Preheat oven to 350. Form the above mixture into dough balls. Place on a cooking
stone or thick baking sheet and bake the dough balls for 6-8 minutes and then
flatten them with a fork. Lower the temp to 300 for another 8-12 minutes.
Try Deb's Food Bar

Grind up 3 1/2 cups crispy almonds (soaked and heated till crispy per Sally
Fallon's book) to a fine powder in a food processor.

Melt slightly less than 1/3 cup cocoa butter and slightly less than 2/3 cup
coconut oil in a pan. Add 1 Tablespoon vanilla flavoring and slightly less
than 1/4 cup Xylitol (or part stevia). Add about half of that volume of
alfalfa sprouts or other small type of sprouts. Mix in processor for a few
seconds until blended. Place on waxpaper lined pan and refrigerate. Makes
about 20 thin bars. Cut up and wrap for individual servings to grab and go!

Carrot Cake
  This is a moist and delicious carrot cake with a hint of orange. Very much like
a 'real cake'.
  6 eggs, separated
1/2 cup Xylitol or equivalent Stevia (or less)
1 1/2 cups carrots, cooked and pureed (pumpkin works as well)
1 Tlbs grated orange rind
1 teaspoon vanilla non alcoholic flavoring
1 Tlbs Flax seed Meal
3 cups sprouted almond ground into a flour
  Preheat over to 325° F.
  Beat the egg yolks and Xylitol together. Mix in carrot puree, orange rind,
orange juice and almond flour. Beat the egg whites until stiff and fold in.
  Spoon into a greased loose bottomed 9 inch spring form pan. Bake for about 50
minutes or until a skewer inserted into the centre of the cake comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool
completely.

Crackers with cv's
Just wanted you to know that you can make a great cracker for the kids using a
dehydrator. Soak about a cup of nuts and seeds  ( walnuts, pecans, almonds,
flax, sunflower) in the YCK or water (you can add a few tablespoons of the YCK
if you have some. The YCK assists in the breakdown of the
somewhat-hard-to-digest protein found in the nuts and seeds)
Place this in the blender with two or three cups of cultured veggies. Then blend
this mixture until smooth adding water of YCK juice if necessary to make it
smooth enough so that it is a thick paste...like gucamole. then pour this
mixture onto the sheets of paper you use in a dehydrator and let it dehydrate at
a low temp of under 100 degrees until they become crackers. These would be
excellent for the kids.



Watermelon Birthday Cake

We too celebrated our son's 7th bithday last weekend
and since I'm a terrible baker, I completely avoided
the cake. For the past 3 years we have been using
Watermelon instead of cake. We just cut a ring of a
whole watermelon & place it on a decorative plate.
Place this plate in a larger colorful platter. I use
lots of plastic decorations around the "cake" and use
candles w/toothpicks that go on the white part of the
watermelon (between the green shell and red part).
IParty sells candles that you can use to spell "Happy
Birthday" already on toothpicks. We don't light these
candles, just use it as decorations. I use large
alphabet stickers to write his name on the platter and
use lots of character decorations around the plate. It
looks very colorful and pretty. and takes only minutes
to decorate.

We are fortunate that all the birthdays in our family
are between April and September. Watermelons are
usually plentiful during this period. Everybody thinks
it is a very "healthy" option to a cake and the kids
actually LOVE it. This also reinforces the fact that
my son can't have ANY cake so now his friends watch
out for him at school since they know he is "allergic"
to it.

We too are "fruitfree" but I make an exception for
birthdays. Hope this helps other moms who like me are
not good at baking!


Coconut Yoghurt

1.Scoop all coconut meat out of young green coconuts with a spoon (or ice
cream scooper works well).
2. Rinse the coconut meat w/purified water and clean, removing debris and
brown spots.
3. Fill a standard size blender full of the cleaned coconut meat. Then
liquify until you have 4 cups of coconut "milkshake". The consistency
should be that of a regular milkshake. You may need to add purified water
to thin it out a little bit to reach a milkshake consistency. It should
easily pour.
4. Add 2 small scoops of yoghurt starter to the "coconut milkshake" and
lightly stir in (I use Custom Probiotics - available from 1-800-219-8405
(usa & canada only)
5. Place in a yoghurt maker and let ferment for at least 8 hours.
6. Refrigerate yogurt for a few hours before eating.

This makes a thick yoghurt - which is great for those working on fine motor
skills feeding with a spoon. It sticks nicely and is forgiving in tilting
toward the mouth. You could thin it out a bit in the first part of the
process to make more traditionally yoghurt.


Lauren's birthday cake
Last weekend we held a party for my daughter's 3rd birthday. She's
old enough now to know that birthdays are supposed to have cake and
ice cream. She's on RCD/BED. I had to come up with something to
please her.

In case anyone find themselves in a similar dilemma, here is the
solution we came up with.

I made a layered "ice cream" cake for her, as follows:

1. bottom: pecan crust

I used the recipe for almond honey crisps, p. 106, in "Breaking the
Vicious Cycle (BTVC)", but used pecans instead of almonds, and
coconut oil instead of butter. I lined hte bottoms adn sides of a
pie pan with the crust and baked it. Be sure to place a pan under
hte pie pan to catch dripping. I also covered the crust with
parchament paper, since hte coconut oil will sometimes drip and burn
in the oven.

2. middle layer: frozen coconut yogurt.

I used Colleen's young green coconut yogurt recipe, made the yogurt
first, and then put the yogurt into an ice cream maker, with an extra
tablespoon of honey (probably not needed) and 1 tsp of Frontier
coconut flavoring. Delicious!

3. top layer: frozen strawberry sherbert. I used frozen
strawberries, and honey (probably not necessary), and put it into the
ice cream maker.

THen, I decorated the top with strips of young green coconut (perfect
for writing my daughter's name) and made flowers out of sliced
strawberries and ygc pieces.

It was gorgeous!

I also made some pumpkin almond flour cookies (recpe in BTVC), using
gelatin instead of eggs.

Not one child at the party said "Where's the cake?" THey all loved
it!

We did pay a price for this decadence. My daughter is usually fruit-
free and honey-free. This one -day birthday splurge (definitely
not BED legal, although arguably SCD legal) temporarily brought back
some mild undesirable behaviors (such as spinning), spaciness, and
crankiness. But after a few days, she seems to be mostly back to
her old self. I hope I haven't set her back too much. I feel
everyone should live a little!

Next time, I won't add so much honey to the frozen deserts. I don't
think they needed it. ALso, I imagine the sherbert could be done
with a fruit that has lower phenol content, such as mango or papaya,
and still be just as good as the strawberry version.





Nut and Spinach Cookies
I have been using walnuts and pecans instead of any grains right now.  I
soak them and then let them dry a little and put them in the blender or I
cheat and just blend them.  I make cookies out of them and add spinach that
I blended up in the food processor.




Pumpkin Cookies

1 cup of Organic unsweetened pumpkin
1/2 cup of ghee or coconut butter
1/4 cup of vegetable glycerine
1 Tbsp. Vanilla Flavoring (although the recipe calls for orange)
1 1/2 cup of Millet or Quinoa Flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. sea salt
stevia to taste
I also like to add pumpkin pie or apple pie spice to the recipe
I also like to add powdered ginger to the recipe

Directions:

-Preheat oven to 375 degrees
-Mix pumpkin, ghee or coconut butter, vegetable glycerine and flavoring in a
mixer or a bowl.
-Add flour, baking soda, and seasonings (sea salt, cinnamon, ginger, stevia,
etc.)
-Mix all ingredients together
-Place teaspoons on a non-stick cookie sheet.
-Bake 8-10 min. (although I think about 15 minutes is perfect)
-Let cookies stand for 5 minutes before removing them. They will harden as they
cool.
*I like to sprinkle edible flowers, stevia, or pumpkin pie spice on the cookies
before I put them in the oven.



Lemon Cake

1 1/2 cups of Millet or Quinoa Flour
2 Tbsp. of arrowroot (substitue for kudzu, which is what the recipe says)
1 Tbsp. baking powder
6 large Organic Free-Range Eggs
1/2 Cup of Ghee or Coconut Butter
1/3 Cup of Fresh Squeezed Lemon Juice
1 Tbsp. alcohol-free lemon flavoring
1/4 Cup of Vegetable Glycerine
Stevia to taste

Directions:

-Preheat the oven at 350 degrees
-Mix flour, arrowroot, baking powder in a mixer or a bowl.
-Separate eggs. Beat yolks in another bowl with electric mixer until light.
-Add ghee or coconut butter, lemon juice, flavoring, and vegetable glycerine to
yolks. Mix well and add to flour mixture.
-Beat until smooth. Beat egg whites until stiff. Fold into flour mixture.
-Pour batter into a greased and lightly floured bundt or angel food cake pan.
-Bake for 35-40 minutes.
-Test for doneness with a toothpick.
-When cool sprinkle with shredded coconut, edible flours, apple pie or pumpkin
pie spice, powdered ginger, and/or stevia.


Granny Apple YCK cheese

    Scoop out the "meat" from about 9 young coconuts, put aside.

    Put one sliced granny smith apple (with skin) into the cuisinart and
    blend until little pieces.

    Add the coconut meat and blend together.  Then add water to make it
    smoother and softer, like pudding.

    Add 1 package of kefir starter or 1 cup leftover YCK mixture from your
    last batch.

    Let culture for about 24 hours.

Trail Mix
Combine some soaked and dryed pumpkin and sunflower seeds with WAKAME. The
Wakame is salty and adds a great taste to the seeds.
soak some pumpkin seeds and bake in the oven and tossed them in the Sea
Seasonings brand of kelp powder on them.
0RGANIC PUMPKIN AND/OR SUNFLOWER SEEDS
ORGANIC TAMARI
Simply soak the seeds in purified water for about 8 hours. Drain and spread
seeds out in a shallow pan or cookie sheet to air dry. (They will not be
completely dry.) Toss in a bowl with tamari to coat the seeds and spread them
out in the same dry pan you used before. Bake in a warm oven about 200 degrees
until dry. You will have to stir occasionally. Then store them in jars and
freeze the ones you won?t need immediately. Toss them in salads to add crunch;
you can shake them into the salad right from the freezer. They make a great,
healthy gift you can share with family and friends ? whether they are on the BED
on not.
Soaking nuts
Here's what I do. I soak the almonds, usually overnight, but 12 hours is a
good time to shoot for. I do this is a 1 quart mason jar. I have sprouting
lids that screw onto the top of the jars, so that's what I use. At the end
of the soaking period, I drain the almonds, and rinse until the water runs
clear. I then leave it at a 45 degree angle in my dish drainer. Over the
next 24 hours, I rinse the nuts 2 or 3 more times. You just don't want them
to dry out. You can sprout them longer than that if you want, but I don't.
Then I do whatever I was planning to do with them- grind them into pate,
dehydrate them so they're crunchy, or whatever.   G






My son Alex is not carb free so for snacks this is what I do.. Terra Red
Bliss potato chips (I bought this at Whole Foods but it is a snack I feel
pretty good about because they use red potatoes, olive oil and salt only),
Natural Reduced Fat Ruffles (these are in the health food section of Kroger
made with potatoes, safflower oil and salt), Blue Corn Chips (make sure you
buy a brand that does not use canola oil-we just reintroduced this into
Alex's diet after removing corn for 5 months), Hol-Grain Brown Rice Crackers
(we load this up with the raw butter between 2 crackers-this is actually
what he usually eats for breakfast), Dulse-sea vegetable (either right out
of the bag or cooked in coconut oil in a skillet).  I do make a mini muffin
with Hazelnut flour, cinnamon and stevia and Donna said this was fine.  I
think the only nuts you have to avoid are peanuts and cashews.  A friend of
mine who does the SCD diet makes a cracker in the dehydrator with Turmeric
and nuts--hopefully I will find time to experiment with this she said the
turmeric give it the appearance of a cheezit cracker and she cuts them into
squares to look like that or she has a goldfish cutter and makes little
goldfish.





KOMBU CRUNCHIES
Kombu sea vegetable SHEETS (the kombu already cut into sheets makes this so much
quicker)
Curry powder
Tumeric powder
Garlic powder
Sea Salt or Herbamare
Cayenne
Coconut oil or palm oil
Just soak the Kombu in purified water for about 15 minutes then drain. Cut the
Kombu sheets into strips any width you like. The Kombu should be as dry as
possible. Simply toss the Kombu strips in the seasonings and oil, spread in a
pan and bake in a 325-degree oven (turning occasionally until crisp) and enjoy.


salsa made with tomatillos and blue corn chips
Salsa on page 103  Nourishing Traditions (This is fermented for 3 days and uses
4 tablespoons whey. I think it is very tasty and will make a double batch next
time. This recipe makes about 1 quart)


Blue corn chips with dipped in cultured veggies

Frozen peas, celery sticks, cucumbers, avocados

Vegetable Chips

Assorted root vegetables, such as sweet potatoes, russet potatoes, large
carrots, daikon radishes, turnips, parsnips, rutabagas (Swedes), or beets,
peeled and sliced as thinly as possible.  I'll use a vegetablepeeler
Salt
Cooking spray use a BED oil.  I Sprinkle the vegetables lightly but evenly with
salt and allow to stand at room temperature for 30 minutes. Rinse in cold water
and dry completely with paper towels. Spray a baking sheet lightly with the
cooking spray and arrange the sliced vegetables in a single layer on  the sheet.
Spray the vegetables lightly with cooking spray and bake in a preheated 275
(130C) oven for 40 to 60 minutes. Check the vegetables frequently and remove
them as they are dry. They will become more crisp as they cool. Season with salt
and store in an airtight container for up to two weeks. Makes about 4 to 6 cups
(1 -1.5 L), to serve 4 to 6.
I fry mine in fry-daddy with coconut oil

Sea Vegetable Snacks
Has anyone tried frying up a Nori sheet in coconut oil and then wrapping up a
sardine inside? This was a great lunch idea that I tried today. Couldn't get the
boys to try it though. I loved it. (The Nori turns from black to bright green
when warmed up in a frying pan. It's kind of crispy and flaky when done, but
wrap up any items you want to eat, like rice or meat, and wrap it tightly to
stay together. Hold it in your hands until you are done eating or it will fall
apart. I guess you could try the old tooth pick trick to hold it together.)

The nori does come in thin sheets but it's so dry that it's kind of crunchy.
We've been taking a sheet and rolling it up, (kind of like a cigarette....bad
example) and just eating it that way. Brandon wouldn't touch it for the first
few months and now he can't get enough of it so don't give up. Keep offering the
rejected foods every once in a while. He might surprise you and accept them some
time.



SOUPS AND PORIDGES
not just for dinner

ADD BROTH RECIPE
  Butternut Squash Bisque

1 Tbs Olive Oil or butter (I use 2 Tbs. coconut oil and 1 Tbs. butter)
2-3 pounds butternut squash, peeled and diced into 1-inch chunks
3 large carrots, chopped
1 medium onion, chopped
1 Tbsp. minced fresh ginger (1-inch piece)
2 quarts vegetable stock or cold water (I use the water)
1 bunch parsley or cilantro, chopped
Pinch of ground nutmeg
Salt and freshly ground white pepper to taste


Butternut Squash Bisque (non-starch)

1 Tbs Olive oil or butter
2-3 pounds butternut squash, peeled and diced into 1-inch chunks
3 large carrots, chopped
1 medium onion, chopped
1 Tbsp. minced fresh ginger (1-inch piece)
2 quarts vegetable stock or cold water
1 bunch parsley, chopped
Pinch of ground nutmeg
Sat and freshly ground white pepper to taste.

Heat the olive oil or butter over medium heat in a large saucepot.  Sauté the
squash, carrots, onion and ginger for three minutes, until they are lightly
browned.  Add the stock and bring to boil.  Lower to simmer and cook uncovered
for 35 to 40 minutes, until the vegetables are tender.  Add the parsley, nutmeg,
salt and pepper.  Puree the soup with a handheld immersion blender or in a food
processor until smooth and creamy.  Soup can be garnished with fresh sage
leaves.

I like to garnish with cilantro leaves and raw butter.  Pumpkin seed oil and
pumpkins seeds are great too.


Curried Millet Soup (starch)
  8 cups water
2 1/2 cups chopped yellow onion
1 1/2 cups chopped celery
1 cup sliced carrot
2 Tbsp. coconut oil or ghee
2 cloves garlic minced
1 cup uncooked millet
4 cups cauliflower, cut into chunks
1 cup of peas
2 Tbsp. curry powder
1 tsp. basil
1/2 tsp. thyme
5 Tbsp. tamari
2 tsp. herbamare
1/4 tsp. garlic powder

1.  In a stockpot, bring to a boil water, onion, celery, carrot, coconut oil or
ghee, and minced garlic.
2.  Reduce heat and simmer, covered, for 15 minutes or until onion is slightly
tender.
3.  Add millet, curry, basil, and thyme. Bring to boil.
4.  Reduce heat and simmer, covered, until millet is tender.
Add cauliflower, peas, tamari, herbamare, and garlic powder.  Simmer until
cauliflower is tender.  Adjust seasonings and serve.


Cream of millet:
Wash grain, soak 1 part grain with 4 parts water
overnight, blend and cook over low heat stirring constantly.  Then add whatever
(i.e., stevia and cinnamon or pumpkin seed oil and salt).

I did the latter and didn't like it so much so I through it in my cabbage red
pepper soup.
I let my cream of millet with cinnamon and stevia (and of course raw butter) get
cold -- it's delicious.


Quinoa Porridge

2 cups water
1 cup quinoa flakes
1/4 tsp. sea salt
1 tsp. cinnamon
12 drops stevia liquid concentrate
1 Tbs. butter or coconut oil
2 tsp. vanilla flavoring
1 tsp. flax seed oil (optional)

Bring water to boil in a 1-quart saucepan over medium-high heat.
Add next five ingredients. Cover and reduce heat to very low. Simmer for 10
minutes.
Remove from heat and allow to cool slightly before adding vanilla flavoring and
flax seed oil.


Dairy recipes




Super Simple and Very Fresh Sour Cream or Crème Fraîche

  ½ package of Body Ecology?s cultured vegetable starter

1 Pint raw cream

1.Use ½ package of Body Ecology?s culture starter per pint of raw cream

2. Mix well.

Crème Fraîche made the old fashioned way is super easy to make with Body
Ecology?s culture veggie starter.  This is a great way to add fermented,
brain-building, valuable dairy fat into your diet.  The plantarum bacteria in
Body Ecology?s culture starter predigest the fats and proteins, leaving you a
delicious, easily digestible food, great on desserts. We also suggest folding it
into salad dressings.

Add a dollop of sour cream (along with butter) to your red-skinned potato? or to
another favorite vegetable. Soured cream is a pretty (and tasty and healthy)
garnish for protein too.

Raw cream (soured or not) can top an animal protein dish. For example, make a
sauce for salmon by combining raw cream with mustard, sea salt and your favorite
herbs Use this sauce to garnish the salmon.



Breads, Crackers, and Crusts Recipes

*please remember by soaking grains before using, and always nuts

Corn Muffin Recipe
1 Cup of Fern?s brown rice baking mix
1 egg slightly beaten
¾ amasake, rice milk or water
2T coconut oil
Liquid stevia to taste
1-2 Cups of fresh corn kernels (or frozen)
some grated zucchini to moisten

Pre-heat oven to 400 degrees.  Place the baking mix in a large mixing bowl and
set aside.  In a blender combine the egg, milk, oil, stevia, corn and zucchini
and blend well.  Bake, when a toothpick inserted in the center of a muffin comes
out clean, the muffins are done.  They work best in little sized muffin tins. 
Spread with lots of raw butter.

Also, soaking the rice mixture in the milk or water overnight will help to
soften the flour and make it easier to digest.  It helps free the phytic acid
that makes grains hard to digest. If you want to put in a tablespoon or two of
young coconut kefir drink into that water it will do an even better job of
?predigesting? the flour.  Then in the morning, add more liquid if necessary to
make the right consistency for pancakes or muffins. (I use young coconut kefir
in pancakes to make them fluffier)  It also makes them seem less grainy.

use young coconut kefir water in pancakes to make them fluffier


Fern?s brown rice baking mix

Bread Recipe
Bob's GFCF bread mix
  replace the milk with 1/2 coconut milk (canned) 1/2 yck
use only 1/2 of the yeast
replace 2/3 of the flour with Millet(soaked 12 hours and cooked)
Follow the rest of the directions on the package.

  Millet Waffles
soaked the millet over night and then put it in the blender
and added some oil, cinnamon and stevia and poured it into her waffle iron.


Mini Almond Flour Muffins

1 cup of Almond Flour
1 egg
cinnamon
stevia
1tbs coconut oil
1/4 tsp sea salt
add water to desired consistency

oil muffin tin and bake at 350 for atleast 20 minutes

Nut/seed muffins
1 c raw, organic nuts that have been soaked overnite and then laid out on paper
towels to dry for at least 15 min. I use almonds and macadamia
1/4 c raw, organic seeds I use golden flax and sunflower
1 t. aluminium free baking powder
grated organic lemon peel, about 1 tsp.
2 large eggs, organic, slightly beaten
  Grind the nuts and seeds, seperately, in a small Cuisinart. Blend in a bowl
with the baking powder and lemon peel. Add about 4 T water to moisten and let
set for a few minutes. Add the eggs and stir to blend. Pour into mini cups. (I
use silicon(french)baking pans or use paper in aluminum ones and bake at 350 for
about 10 min. Makes 24.

This recipe was shared to us with fruit added.  Has anyone tried without and
stevia or xylitol

Diane's muffin/waffle recipe
1 cups Arrowhead Mills pancake and waffle mix
soak flour in amasake rice milk - add enough liquid to completely saturate the
flour and let sit overnight in fridge - you can find the amasake stuff at a
health food store - it is sweet and is allowed per Donna
one egg slightly beaten
2 T coconut oil
1/2 cup of corn (pureed)
1/4 cup grated zuchini
add water if needed to get the right consistency
you can add stevia to sweeten (the amasake rice milk is sweet enough for us)
bake
you can use this recipe for waffles and pancakes as well
(I use young coconut water kefir in pancakes to make them fluffier)
you can also use pumpkin or butternut squash instead of the corn and spices like
cinnamon
You will probably want to leave the corn out at the first. You'll have to play
around with it. Let me know what you come up with.

Macadamia Almond Pancakes
1/2 c macadamia nuts,ground
1/2 c almonds, ground
1/4 c coconut
2 t aluminum free baking powder
1 organic egg, lightly beaten
stevia to sweeten
Mix nuts, coconut and baking powder in a bowl. Beat egg, stevia and/or distilled
water together
and add to dry ingredients. Stir just until blended. Heat heavy skillet and add
ghee or coconut oil(I prefer ghee). Spoon in batter to form pancakes.

Buckwheat Pancakes
1 c. ground buckwheat, organic
2 T. ground flax seed
3 T. ground sunflower seed
2 T aluminum free baking powder
1 organic egg, lightly beaten
stevia
1/2 c distilled water
frozen blackberries or raspberries that have been halved
Mix dry ingredients in bowl. Follow recipe above using berries instead of mango.

Maple Syrup
3/4 cup filtered water
2 TBLS plus 2 tsp vegetable glycerine*
2 tsp nonalcoholic maple flavoring
1/8 tsp white stevia powder
*Derived from coconut oil, vegetable glycerine is a sweet-tasting thickener. It
is available in most health food stores.
1. Combine all of the ingredients in a small bowl and mix well. You can also
place the ingredients in a clean glass jar, cover with a lid, and shake
thoroughly.
2. Warm the mixture in a small pan before drizzling it over pancakes, waffles,
or hot cereal.
I find that the coconut meat firments faster than the liquid.  I would only
use a 1/2 of a packet in the meat.  Mostly I use about a 1/4 cup of the yck in
my pudding and put it in the refrigator to ferment.  The next day it is pretty
good.  I find that I only need to leave it out for six hours on the counter,
instead of 24-36 for the yck.  It does continue to firment in fridge and gets
sour fast.

Almond muffins
1 c almonds, ground
2T flax seed, ground
2 T sunflower seed, ground
1 T, grated lemon zest, and stevia
1 1/2 aluminum baking powder
2 eggs, lightly beaten
  Mix dry ingredients. Add eggs. Blend. . Pour batter in mini muffin cups. Bake
at 350 a few minutes until light golden and slightly firm to touch.
You can take this basic recipe and change it to your taste. Add grated zucchini
and ground walnuts and cinnamon or coconut and mangoes. Or Pumpkin and nutmeg.
They are all great. Happy baking!

  Zuchinni bread
  1/2 cup Arrowheak Mills WF Baking Mix enough Amasake to soak overnight
2/3 cup shredded zuchinni
1Tbs or less of coconut oil
1 egg
1 tsp YCK
I oil the mini bread loaf pan (looks like a 4x2 size) with coconut oil - Bake at
400 for 20 minutes

Millet Cake recipe from Sally Fallon Nourshing Traditions Book
2 cups cooked millet
2 eggs
1/2 WF Baking Mix
Sea Salt
1 onion finely chopped
1 bunch cilantro chopped (the first time I made this I used the fresh organic
cilantro but the second time I couldn't find it but they had Gard'n Fresh
Cilantor Chpped Frozen in the freezer section of Publix.
1TBS Raw Butter
deleted something here
Blend eggs with flour and seasonings and fold in millet, onion, cilantro. Form
into patties and saute in a mixture of butter and olive oil.
I also added some cooked spinach to this and it tasted good.
Flat Bread
you can use millet or quinoa soaked until
sprouted (millet takes longer to sprout)

Cook the grain as normal
Put in a food processer and blend until creamy
Add seasoning and oil as blending
Spread mixture in a thin layer on a baking sheet
Bake 375 for 40 or 45 minutes (quinoa takes less time)
Cool then serve, keep refrigerated 2-3 days or toast before serving

Spicy: olive oil, sea salt, garlic powder, oregano
Sweet: coconut oil, cinnamon, ginger, butter melted, green apples could
be okay is served with YCK after.


Bette Hagman's Featherlight Rice Flour Mix
Rice flour (1 part) 3 cups
Tapioca Flour (1 part) 3 cups
Cornstarch (1 part) 3 cups
Potato flour (not potato starch) 3 tablespoons (1 teaspoon per cup)



Graham Cracker Recipe
You can also use the above recipe but add little to no water and mound on a
cookie sheet cover with Saran wrap.. Roll out the dough  Remove Saran Wrap. 
Poke holes with Fork  bake for about 10 minutes maybe less or maybe longer at
350

Red Lentil Crackers
Soak the little red lentils for two days in water (ideally changing water
everyday) and then drain and cook in water for an hour. The lentils almost melt
together because they are really tender. I drain well in a strainer. I then
grease a cooky sheet with coconut oil and add some spices and salt to taste to
the paste and spread it down really thin and cook it in the oven at about 420
until it looks crisp, usually it takes about 40 minutes.....

Millet Crust
Try this recipe to see if he will eat a grain for dinner meal.
Soak the millet for at about 12 hours. The cook (one cup of millet to 3 cups of
water, sea salt. any herbs you think might make the millet taste better that he
will eat like Pizza herbs) After millet is finished cooking pour it into a flat
pan. It will cool and harden. You can cut it out in squares or circles (use a
small drinking glass as a cutting tool) and then saute these squares or circles
in coconut oil. Top with butter or maybe a green tomatilla sauce ?? Or anything
he will top it with. Let me know if this works. Maybe some of our other
BEDROKers can add to this idea. Can be kind of like a mini pizza crust.
I cook 1 cup of millet in 2 cups of water for 20 minutes on medium check after
about 10 minutes you may need to adjust the heat so it doesn't all stick. The
millet absorbs all of the water.
Like I said 1 cup of uncooked equals about 3-4 cups cooked.

Alex's Pizza Crust

1 Cup of Almond Flour(soak in Amasake overnight)

1/4-1/2 tsp Baking Powder
1-2 tsp of olive oil
Sea Salt
1tsp ground flaxmeal
grated zuchini
20 drops of Stevia
1/2 egg

Mix and add water to desired consistency

Oil Baking Stone or Pan and spread about 1/2 of mixture into a circle (I
save the other half and fix it another night for Alex)

Bake at 400 for 16 minutes
Put 1TBS of Sauce and continue to Bake for 3 minutes

Sorry am not exact about measurements but I just add and don't really
measure. You don't have to add Almond Flour it just gives the crust a
little more body and adds protein. If you don't have any Amasake soak Fern
Brown Rice Baking Mix in purified water and even add some YCK.

If you are doing grain free.. you can make it just using The Almond Flour.
Alex will eat it this way but it is much thicker and he didn't seem to like
it as well. There are so few foods he gets excited about so I started
making it again with the Brown Rice Baking Mix and just adding some Almond
Flour. You can really use any Baking Mix.. Arrowhead Mills has a gluten
free one too.

Pizza Crust .
1 cup fern Brown Rice Baking mix soaked overnight with purified water
1/2 tbs olive oil
1/8 tsp Apple Cider Vinegar
18 drops of stevia
celtic salt
1 tbs or less of YCK
2 tsp of Zantham Gum
Add more water for right consistency
Bake at 400 for 20 minutes on oiled cooking stone.
This makes enough for two small pizza crusts.

a variation: you could mix in other grains and use less brown rice flour.  I
like one with a mixture of 1/2 brown rice flour, 1/4 millet, 1/4 corn meal, and
add Italian seasonings.

PIZZA CRUST/NON-GRAIN AND NUT
You can also make a meat crust pizza, out of  ground chicken , or turkey , the
lighter meats work better. And make a veggie sauce out of cooked zucchini, and
carrotts, olive oil and spices. It makes a great pizza , with no grains. I add
alot of pureed veggies to ground up meats like hamburger, chicken , veal , lamb,
turkey , to make small sausage patties, or meatballs, or burgers

Cauliflower bread
Combine cooked cauliflower with an egg, grated onion, grated clove of
garlic salt and pepper, some almond meal and a little oil. Bake in an oiled
pyrex pie dish at 375 until top is brown. Cool as it is very hot. It tastes like
bread.Millet Tortillas

Millet tortillas
  I bought a tortilla maker over the weekend ($20). We made really yummy millet
tortillas today. Here's how:
2 cups soaked millet
2 tsp. baking powder
pinch of salt
10 T. water
4 T. coconut oil
Whirl all ingredients in a blender until blended (okay if millet is still
lumpy). Place a blob onto the tortilla maker and in about 30 seconds, it's ready
to be spread with some ghee or whatever else you like.
I don't know how many tortillas this recipe makes, as we lost count!
I would think these would work with other grains as well, and I am going to try
to add things like herbs, sea vegetables or maybe some pureed vegetables into
the batter.

Teff is a high starch grain as well as buckwheat, and amaranth- they cause
problems with my son's yeast issue - I assumed it was because of the starch.
Check out http://www.alkalineal.com/foodschart.html


am still trying (not very successfully yet!) to replicate the Deland bread. The
BED doesn?t really use bread because they don?t recommend baked flour as a food
source. If you are going to do bread, the one Donna recommends is the Deland
(www.deland.com) zucchini bread. It tastes and looks like a slice of sandwich
bread- it?s quite delicious. You just have to order a lot (but it freezes well)
and it is expensive.





















============================================================
From: totalhealthcoach@...
Date: 2005/04/26 Tue PM 07:53:41 EST
To: beginnerBEDROK@yahoogroups.com
Subject: Re: [beginnerBEDROK] YCK uses and recipies

============================================================



[Non-text portions of this message have been removed]

I don't think the first batch has much beneficial bacteria and I think I've
heard others say the same thing.  I think the 2nd and 3rd batches taste the best
and are the best.  So...I'm guessing it's a cleansing.   What do you think?

Diane
============================================================
From: "Leslie Hamud" <lesliehamud@...>
Date: 2005/04/26 Tue PM 07:26:46 EST
To: <beginnerBEDROK@yahoogroups.com>
Subject: Re: [beginnerBEDROK] Re: Preparing to start the YCK...

============================================================



[Non-text portions of this message have been removed]

============================================================
From: "Donna Gates"
Date: 2005/04/26 Tue PM 11:49:55 EST
To: <dianefarr@...>
Subject: Link to download the talk


Diane, Here is the link to the talk we had...you, Donna Jo and me...Just
click on this and download it. Can you send it over to Donna Jo. I am
wondering how she is doing?

http://www.conferencedownload.com/RECORDINGS/YDL5PHQ7XQ.wav



--
No virus found in this incoming message.
Checked by AVG Anti-Virus.
Version: 7.0.308 / Virus Database: 266.10.3 - Release Date: 4/25/2005


============================================================

My son has been taking HCL for years (he's 20 now).  He originally,  years
ago, had a Heidelberg test, which confirmed low HCL production.  I  give him
Thorne's HCL, two per meal.  Along with enzymes, it seems to help  him in that
he
no longer gets gassy, and his acne disappeared.  That said,  he still has
major food intolerances and constipation.  Anyway, the enzymes  he seems to do
best with are Mega-Zyme by Enzymatic Therapy (Bio-zyme by  Phytopharmica is the
exact same product).  For years I drove myself nuts  with the question of
which should be before the meal and which should be  after.  Almost everything I
read says HCL before, enzymes after.  But  the particular products we use
actually say the opposite--  enzymes before,  and HCL after.  I believe it might
have something to do with the type of  enzymes (maybe animal or plant?).  I
found after trying it both ways that  he does best with enzymes first, HCL last,
although I don't know the reason for  it.
Hope this helps,  Paula H.


[Non-text portions of this message have been removed]

Having trouble finding recipe link==please  forward.Karen


[Non-text portions of this message have been removed]

In a message dated 4/25/2005 6:52:16 PM Eastern Daylight Time,
dianefarr@... writes:

http://groups.yahoo.com/group/beginnerBEDROK


Thank you for the instructuins`to view`recipes. I cant figure out why I  cant
click on files, Karen


[Non-text portions of this message have been removed]

Diane,

I have been wanting to ask this question for awhile.  When I make the YKC I
can only drink the first batch.  If it gets more than five days old I cannot
drink it without breaking out in blemish type yet not acne but skin
eruptions would prob be a better description.  If I transfer the batch to
manke another batch I break out in the same eruptions.  Could I have and
underlinning yeast or fungal that is not completely healed yet.  I always
feel guilty not extanding my first batch.

I hope all is well with you.  Summer is on its way and oh how I love the
down time with the kids.  No stress just fun for a change.

Thanx
Leslie

----- Original Message -----
From: "Diane Farr" <dianefarr@...>
To: <beginnerBEDROK@yahoogroups.com>
Sent: Monday, April 25, 2005 12:34 PM
Subject: [beginnerBEDROK] Re: Preparing to start the YCK...


>
>
> Yes, you use the kefir starter for the YCK and you can also use the
> veggie starter as well.  You may want to do the latter down the road.
>  The most economical way is to divide your first quart into six quarts
> and make about 5-6 batches from the original six.  I recently only
> made up 4 batches from an original and didn't use the remainder for
> more than a week and it was fine.  I honestly don't know how long it
> will last.  If anything it might just go flat (not spritzy) but the
> beneficial bacteria might still be in tact.  Cultured veggies last up
> to six months in the fridge.  Most agree in this group that mommies
> need the YCK as well; even if you don't have a yeat/fungal infection.
>
> Good luck!
> Diane
>
>
> --- In beginnerBEDROK@yahoogroups.com, "shannoniudi"
> <shannoniudi@y...> wrote:
> >
> > Hi all,
> > I received some good words of encouragement from the group to get
> > started, or to at least start some of the BED principles and I am eager
> > to try the YCK.
> > My question is how long does the YCK last?  I read somewhere that it
> > lasts 4-5 days in the refrigerator, but also read that you could divide
> > up the first batch to be used as a starter for subsequent batches... I
> > am just wondering how the best way to start this is because I am
> > planning on introducing the YCK very slowly, but also want to consider
> > the expense of the kefir starter.
> > And please confirm that I do use the started for the YCK.  I thought I
> > was ready to go with the coconuts (thought it was just the coconut
> > water sitting for 24-36 hours that I could give him) and then read some
> > more and realized I need the starter to actually ferment it?
> > Thanks for the help, I am crossing my fingers that this will help my
> > son... I feel like everything I do is based around figuring out my
> > son's digestive issues...
> > Shannon
> > mom to Parker, 3 1/2, ASD
>
>
>
>
>
>
>
> Yahoo! Groups Links
>
>
>
>
>
>
>
>