How I Cured Morgellons

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5:08:40 PM

Almond flour is generally expensive, but I have a natural grocers by my place and I get a 3lb bag for approx $16.

Also if you are a costco member, there is a 3lb bag for $12 or $13. It's gluten free (and I think i saw non-GMO on it too)

Elsewhere and even at Walmart a 1lb bag is abt $10 or so, I think.


8:30:12 AM

Hello Kath,

I not sure if you spelled your name like we see it or it was a mistake, but we shall identify you this way from now on, to have less confusion as we have other Kathie, Kathy, etc!

I also moved your thread from the title;
"recommendations for wheat flour substitute"
to this thread, which not only has your answer,
but should be answered by many who have contributed.

You also should check out Deserts, in the recipes section.

Bonn Appetite.

God bless, those who did not give up HOPE got well


8:14:08 AM

Hi everyone ,

I wanted to ask if there is any other flour i can use to substitute wheat flour in my baking like cakes and cookies i know coconut flour is one but im sure there are other options too !

Hope some of you can share with me your recipesfor cakes/cookies that i could make at home !:)


12:29:27 PM

I just tried the fried okra.... DELICIOUS.....

Next I'll be trying Carrie's hamburger buns.

One good thing about going through this affliction -
I'm learning how to cook.

I didn't know how before LOL

9:58:36 AM

Thank you, Karen, for picking up on, and mentioning about the Falafel recipe...The Tahini ingredients are there, but I did not notice the fact that I didn’t space it clearly, when I sent the recipe in lol...Sorry for any confusion!

I’ve asked Mel to fix the spacing on it...Hopefully it will be more clear, now...Thanks!!

Best Regards:-),

10:40:24 AM

Hi Cate,

I was looking at your recipe for falafel and tahini sauce. It looks so good!

I'm a little confused about the tahini sauce though. You said to put all ingredients in a food processor and blend, but I can't find those ingredients.

I may have looked right at it and didn't see it, but in any case, could you please advise?



8:24:59 AM

Thanks Mel, Paula, Laura and Karen!

I appreciate all of you, and everyone on this site, and the inspiration and insights people have shared. I’ve learned so much.

I had never realized, before I started to read a lot on this site, the healing power of food, and how important and beneficial it is to have a clean diet/eat the right kinds of cupboard looks completely different these days, as I have done a major overhaul, and recalibration of my diet, so that I’m making a conscious effort to eat only good, nourishing, and healing food.

It takes a little more thought, a little changing of habits of what to buy. What has worked for me has been to only keep in my pantry foods that fit the paleo/anticandida (low carb) diet, and avoid foods that don’t fit into that category.

In the area of the country I live in, many people are becoming more aware of the importance of eating healthy (gluten-free, no sugar, no processed foods, etc) organic, whole food, as they’re realizing the dangers of GMOs, etc, and how poor quality food consumption/food choices are not wise.

Still, it’s not the mainstream, and it helps to have the inspiration of this website, since our society, overall, does not seem to fully embrace healthy diet, for the most part. But, I’m so glad that it’s becoming more of a trend to eat healthy...and that it’s possible, even easy, to make healthy food that’s also tasty and good!:-)

Best Regards,
Laura (aunt)

9:30:48 PM


Your Mexican Burrito Bowl recipe looks amazing. Thank you for sharing! That is one I will be making in the near future. Please keep posting those great healthy recipes.

In Christ Love,

4:49:30 PM


Thank you very much for your contribution to the
website. The recipes and the pictures are terrific.

True you do not talk much in our forum, nonetheless
it is obvious you care about our community when taking the time to bring all of this to all of us.

Thanks again, hope we here more from you in the future.

God bless,

9:58:06 AM

Hello All!

Wow! Cate, Mel told me to get on the site and look at the recipes, you have done a great job! I am going to try some of these! I am busy with my jobs so my food has been a bit boring, but not anymore and my husband and daughter will be pleased! Beautiful!!

Thank you!
Love always, Paula

10:24:39 PM

Cate...these recipes look delicious!

Thank you so much for taking the time to write them up for all of us and send pix too!

Can't wait to try them all!



1:59:30 PM
Click on Picture to Read: The Top 8 Health Benefits of Cauliflower


I have followed this site for awhile, and gleaned much good information from it....Though I haven't posted much, I do read a lot, and appreciate people's ideas.

Recently, I've run across something I wanted to share with everybody....Hopefully it will inspire others, as it has me.

I've discovered a new little gem for my cooking regime....cauliflower!

I've honestly never enjoyed the taste of cauliflower, and, unless it was hidden in a sauce, or in a soup, I'm pretty sure I can say it was one of my least favorite vegetables, and I would never have gone out of my way to eat it.

However, in my efforts to eat healthier, and add variety to my diet, I've had to become more flexible/creative.

It was with this mindset that I recently found myself in the frozen vegetable aisle, trying to look for something new, when I discovered an intriguing new option...frozen "riced" cauliflower!

This intrigued me, and started me on some research. I realized that many people, in an effort to eat better, have started to replace grain rice with cauliflower "rice".

Cauliflower Rice can be made at home, by dicing raw cauliflower in the food processor or blender. It's a slightly cheaper option, but not easy, in my opinion, due to the fact that the cauliflower must be squeezed and dried with a towel as much as possible, since this vegetable naturally contains a lot of water, which, if not drained, will be too soggy to use as a "rice". The frozen cauliflower "rice" is much easier to use, and not too much more expensive, which is why I felt excited to try this option.

My first few attempts with frozen cauliflower rice were not very successful. I made the mistake of simply boiling the cauliflower, as I would rice, thinking it would come out much the same (not the case with cauliflower rice!). It was mushy, and didn't have a flavor/texture that appealed to me.

Here is the secret I found....Follow the package directions, but incorporate these three easy steps to ensure your "rice" ends up light and fluffy, with a texture and flavor more like regular rice:

1. Steam the frozen cauliflower rice for three to four minutes.
2. (Only If needed) Remove excess water, using a paper towel, or a cloth, by patting/
squeezing the rice dry.
3. Put some butter, avocado oil or olive/other oil in a pan, with a bit of sea salt/pink Himalayan
salt, and sauté the rice for 2 or more minutes, until crispy.

I've recently shared some of my favorite ways to use cauliflower rice in cooking, in the "recipes" section, here on the site. These are the type of dishes I've missed since going low carb, but thanks to cauliflower rice can enjoy, now. Cauliflower also has a lot of health benefits.

I encourage everyone to consider incorporating this high quality vegetable into their diet....Although moderation with anything is important, cauliflower is a staple which is a great choice for those trying to go low carb, who miss those "comfort food" carb dishes....using cauliflower will give a satisfying and authentic taste to many dishes, and, honestly, the options are limitless!

Bon Appetit!


12:59:59 PM
Click on Picture to go to Website

Crustless Quiche

Prep 10 minutes · Cook 20 minutes

Adapted from:


1 Cup Cauliflower cut into bite-sized pieces
3 Large eggs
1 Cup Kale or spinach, lightly packed and torn into bite sized pieces
I Cup Shredded Chicken/Ground Beef (optional)
1/2 Cup vegetable of your choice (optional)


Preheat your oven to 400 degrees and generously spray a muffin tin with cooking spray. Set aside.

In a small food processor, process the cauliflower until broken down and it resembles rice. Set aside.

In a large bowl, whisk the eggs. Add in the kale, meat, vegetables, cauliflower rice and season with a pinch of salt and pepper. Mix well.

Divide the mixture in a cake pan, or between 6 muffin tins* and then bake until the eggs feel set, about 20 minutes.

Let cool in the pan and enjoy.

12:58:12 PM
Click on Picture to go to Website


Makes Yield: (8) 3" patties


Falafel Ingredients

1 cup raw cauliflower, pureed
1/2 cup ground slivered almonds
1 Tbsp ground cumin
1/2 Tbsp ground coriander
1 tsp kosher salt
1/2 tsp cayenne pepper
1 clove garlic, minced
2 Tbsp fresh parsley, chopped
2 large eggs
3 Tbsp coconut flour

Tahini sauce:
2 Tbsp tahini paste
3 Tbsp water
1 Tbsp lemon juice
1 clove garlic, minced
1/2 tsp kosher salt, more to taste if desired


For the cauliflower you should end up with a cup of the puree. It takes about 1 medium head (florets only) to get that much. First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it’s blended but still has a grainy texture.

You can grind the almonds in a similar manner – just don’t over grind them, you want the texture.

Combine the ground cauliflower and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended.

Heat a half and half mix of olive and grapeseed (or any other light oil) oil until sizzling. While it’s heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.

Fry them four at a time until browned on one side and then flip and cook the other side. Resist the urge to flip too soon – you should see the edges turning brown before you attempt it – maybe 4 minutes or so per side. Remove to a plate lined with a paper towel to drain any excess oil.

Serve with tahini sauce and a tomato & parsley garnish if desired.

Tahini sauce: Blend all ingredients in a bowl. Thin with more water if you like a lighter consistency.

12:56:04 PM
Click on Picture to go to Website



Crust Ingredients:
1 cup frozen "riced" cauliflower
5 Tbs almond meal
1 tsp. dried oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten

Pizza Toppings:
1/4 cup Organic tomato sauce
2 medium sized tomatoes
Other vegetables/meat toppings you like
1-2 tsp. olive oil, for sautéing tomatoes/toppings
1/4 cup olives, sliced in half (or more)


Turn on the oven or grill, place the pizza stone inside (if using), and preheat grill or oven to 450F/230C. (If you don’t have a pizza stone I might let the temperature get slightly higher.)

Put the cauliflower into a bowl and microwave until it’s cooked through and soft, about 7-8 minutes. (Don’t add water; the cauliflower will release moisture.)

While the cauliflower cooks, slice the tomatoes in small flat strips. Heat the oil in a large frying pan, and sauté until they’re soft and cooked through. Slice olives in half lengthwise.

In a small bowl, combine the cooked cauliflower, almond meal, dried oregano, garlic powder, and salt. Beat the egg with a fork and then mix it into the other ingredients, combining them well.

Spray a heavy cookie sheet with non-stick spray. Form the crust ingredients into a ball and place on the cookie sheet, then use your fingers to form the crust, spreading it out as thin as you can get it.

Put the cookie sheet on the pizza stone in the oven or on the grill and cook with the door or lid shut until the crust is firm and lightly browned, about 13-15 minutes. (If you’re cooking the crust on the grill without a pizza stone, you will need to preheat the entire grill, then turn off one side and cook the pizza on that side, using indirect heat from the side that’s still turned on. This will probably add a little to the cooking time.)

When the crust is done, spread with pizza sauce, and arrange sautéed tomatoes/other toppings, and olives on top.

Put pizza back on the grill to warm the toppings, or turn the oven to broil and cook it under the broiler for about 3-4 minutes.

Serve hot.

This reheats well, and is even good cold for breakfast!

12:11:38 PM
Click on Picture to go to Website


Prep 10 mins · Cook 10 mins · Makes Servings: 4 servings · Source


1 14 ounce can artichoke hearts, packed in water, drained
1 clove garlic, minced
2 Tbsp. extra virgin olive oil, plus 1 tablespoon for garnish
1 Tbsp. fresh lemon juice
¼ cup tahini
¼ tsp. ground cumin
Salt and pepper to taste
Fresh herbs such as oregano and parsley, minced


In the bowl of a food processor, add drained artichoke hearts and minced garlic, process until roughly chopped.

Add 2 tablespoons extra virgin olive oil, fresh lemon juice, tahini and ground cumin, process until mixture is smooth.

Season hummus with salt and pepper to taste.

Before serving, drizzle with 1 tablespoon extra virgin olive oil and garnish with finely minced fresh herbs, such as oregano and parsley.

Nutritional Info:

Calories: 213 kcal

12:10:06 PM
Click on Picture to go to Website


Prep 30 mins · Cook 25 mins · Makes Calories: 270 kcal · Source


1 pound boneless skinless chicken breasts cut in 1/2 inch pieces
1 teaspoon salt divided
1/4 teaspoon pepper
2 large eggs
1 head cauliflower grated or riced see video
1 medium onion diced
5 scallions diced - whites and greens separated
2 cup medium carrots diced or 1 frozen
1 cup frozen peas
2 cloves garlic grated
1 tablespoon fresh ginger minced
1/4 cup soy sauce low sodium
1 tablespoon toasted sesame oil
Sriracha optional


Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season chicken breast cubes with 3/4 teaspoon of the salt and the pepper before adding to the hot pan.

Cook chicken in an even layer, turning occasionally, until nicely browned (5-6 minutes.) Remove browned chicken from the pan and set aside.

While chicken is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.

Whisk together eggs and remaining 1/4 teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved chicken; set aside.

Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.

When veggies are cooked through, add cauliflower and soy sauce to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It's worth the wait!

Add cooked chicken and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.


Recipe slightly adapted from Skinny Taste.

Nutritional Info:

Calories: 270 kcal
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 6.4g
Cholesterol 150mg
Sodium 969mg

12:08:07 PM
Click on Picture to go to Website



2 cups cauliflower "rice" (you can purchase frozen, already riced cauliflower at many health food stores)
750g (approx) ground beef
1/2 red onion (diced)
1 cup fresh mint (diced)
3 Tbsp lemon juice
1/3 cup pine nuts (chopped)
1 jar grape leaves
2 Tbsp ghee
salt to taste


In a large pot or pan saute onions in ghee over medium heat until soft.

Add ground beef and garlic; cook until beef is browned.

Mix in salt, lemon juice, mint, pine nuts, and cauliflower "rice".

Continue to cook until beef is done, then remove from heat.

Remove grape leaves from jar (this may have been the most difficult part for me, and unfortunately I don't have any tips). ***If you find the leaves too tough, or bitter, you can blanch them in a pot of simmering water for 5 minutes - I didn't find this was necessary with the jar I used.

Rinse and drain grape leaves.

On work surface (I recommend at a table with family or friends, or like me in front of the TV on a cutting board), place a grape leaf shiny-side down with the bottom of the leaf towards you.

If there is a stem still connected, please remove with a knife.

Spoon some of the beef mixture (1-2 Tbsp depending on the size of your leaf) onto the base of the leaf.

Fold the bottom part of the leaf up and over the filling, fold each side of the leaf inwards, and then roll up like a burrito (see slideshow above).

Repeat until leaves or filling is finished.

Serve warm.


Many recipes that I looked at would then steam or heat the rolled dolmathes (in a slow cooker, dutch oven or deep skillet, but I didn't find this step necessary).

12:06:40 PM



cut okra
olive oil
2 eggs, whipped
almond flour
curry powder


1. Mix almond flour and spices in a pot.
2. Dip okra into egg, then roll in almond flour mixture
3. Fry breaded okra in olive oil.
4. Serve.

12:04:13 PM
Click on Picture to go to Website


Easy and delicious!...I find that the dill, parsley, and vegetables help to add wonderful flavor, and counteract the spiciness of the dish, if you prefer less spicy.

I also add cauliflower rice into stew, for extra flavor, or you can just serve stew over plain cauliflower rice, with other vegetables.

* The key with cooking with cauliflower rice, is to make sure it's cooked to the point of being tender, but not tastes just like authentic rice, if you just remember that one step!


3 tbsp olive oil
3 divided boneless skinless chicken breasts
2-3 bags of frozen riced cauliflower
Other fresh or frozen vegetables, as desired (peas, broccoli, organic green beans, tomatoes, etc. all work well)
Salt and freshly ground pepper
1 medium yellow onion, chopped (optional)
1/2 tsp garlic powder, or 4 cloves garlic, chopped
1 tbsp red (or yellow) curry powder,
1 tbsp garam masala (optional)
2 tsp cumin
1 tbsp ground dill
1 tbsp ground parsley
1 tsp ground coriander
3 cups chicken broth
4 tablespoons of butter
3/4 cup tomato puree
1/2 cup coconut cream or plain coconut milk

Fresh parsley, for garnish


Heat two tablespoons of olive oil in a cooking pan, over medium heat. Generously season the chicken with salt and pepper and place into the pan. Brown on each side for 4-5 minutes.

Transfer to a medium sized cooking pot. Heat the remaining tablespoon of oil and add the onion and garlic. Sauté for 6-8 minutes until soft. Add a tablespoon of the tomato puree, along with the curry and other spices. Stir to combine, cooking for an additional 3-4 minutes.

Add the chicken, chicken broth, and remaining tomato puree to the pot. Add the remaining ingredients.

Bring to a boil, then reduce the heat and simmer for 20-40 minutes (or longer, if desired), until chicken is no longer pink in the center, and the juices run clear.

Remove chicken to a plate, and cut or pull into shredded pieces.

Continue to simmer, if needed, until the sauce is thick, stirring occasionally.

Follow package directions for boiling the Cauliflower rice. Add other vegetables.

Add cauliflower rice, for the last fifteen minutes of cooking (or serve chicken mixture over the plain rice).

Serve warm.

Season with salt and pepper to taste.

12:01:44 PM
Click on Picture to go to Website


* This recipe uses cauliflower rice, a healthy alternative to authentic rice, as, if cooked right, actually does taste like rice!

The key to with cooking with cauliflower rice, is to make sure it's cooked to the point of being tender enough. Otherwise, it will taste like cauliflower, rather than the desired "rice"....It's generally best not to overcook it, as it will become mushy. However, when to added to stews and casseroles, it will pick up the flavor nicely, so I recommend that, as well.


For the Meat:
1 tbsp coconut or olive oil
1-2 lbs of ground chicken or beef
1/2 red onion diced
2 cloves garlic minced
1/4 tsp ground cayenne pepper
1/2 tsp ground paprika
1/2 tsp pink Himalayan salt or sea salt
1/2 tsp dried oregano
1/4 tsp dried cumin
1/4 tsp dried coriander/cilantro
1 tsp liquid smoke

For the Pico De Gallo:
2 large tomatoes diced
1/2 red onion diced
Handful of fresh coriander/cilantro chopped
1 red chili pepper
Juice of 1 lime
Pinch of salt

For the Avocado Crema:
1 avocado
Juice of 1 lime
2 tbsp water
2 tbsp unsweetened almond milk or coconut milk
1/4 cup apple cider vinegar
2 tbsp olive oil
Handful of cilantro
Pinch of salt

For the Cauliflower Rice:
1 head of a medium cauliflower, riced or three bags of frozen cauliflower rice
1 tbsp coconut or olive oil
Salt and Pepper to taste
Jalapeños (optional)
1 head of romaine lettuce, shredded


First, using the grating attachment on your food processor or a grater, rice your cauliflower and set aside (or use frozen Cauliflower rice-much easier!)

Next, make your Pico De Gallo. Dice all your ingredients and mix them together in a small bowl. Place in the fridge.

Next, place a pan on medium heat, then add your oil, onion and garlic. Cook for 2 mins.

Add in your chicken/beef, and seasonings. Brown for about 5-10 minutes, until meat is cooked through. Set aside.

While browning your chicken/beef, use a blender or food processor to make your Avocado Crema.

Add in all your ingredients and process, until the mixture is thin and creamy.

Lastly, make your cauliflower rice. Add a tablespoon of oil to a pot on medium heat. Add your cauliflower and cook for 3-5 minutes, or follow package directions for frozen cauliflower.

Once done, construct your bowl - cauliflower rice, shredded lettuce, meat, pico de gallo, jalapeños and avocado crema. Garnish with coriander leaves.

Serve and enjoy.


The Avocado Crema should last about a week, the Pico De Gallo should last 3-4 days.

You can construct the bowl however you desire! Don't forget the jalapenos!

Nutritional Info:

Calories: 406 kcalS

4:48:47 PM

Roasted Vegetables With Beef

Here's a recipe that tastes good, makes a lot, and is good served hot or cold.

Cut up some vegetables and put them in a roasting pan. I used the following because they're what I had on hand...but other vegetables could be used as well. The ones I used are:

red onion (one large)

red, yellow, and orange bell peppers (one each)

yellow squash (three or four)

zucchini squash (three or four)

In a small bowl add the following:

finely chopped fresh herbs (I used oregano, tarragon, basil, and cilantro)

a teaspoon (or more) of minced garlic

a teaspoon or so of tumeric

about a half cup (more if you have a lot of vegetables) of organic olive oil

sea salt and pepper to taste

Mix the above ingredients well in the small bowl and then pour over the chopped up (still raw) vegetables and mix until vegetables are evenly coated.

Roast in a preheated 400 degree oven with no lid until the vegetables are done but not mushy.

Make a recipe of "Best Ever Hamburger 'Steaks'"

That recipe is in this recipe section...just scroll down a ways.

Once the hamburgers are done, use a knife and fork to cut them up into little pieces.

Pour the cut up pieces along with any pan juices into the cooked vegetables and stir until the meat is evenly distributed in the vegetables.

This is really good on a cold day...or any day!

Also...this one is easy to pack for a lunch.

I've eaten it cold kind of a cooked salad...still good.




3:54:13 PM

I don't know about you all but if I was stuck on a desert island and was given one food only to eat it would be the humble spud (potato),boiled,mashed, chipped, they are wonderful!
So, for me potatoes are actually harder to give up than sugar. It must be my Irish ancestry :-) Being low carb oh how we miss potatoes, sweet potatoes, turnip, butternut squash etc..

I miss making homemade chips baked with olive oil, sea salt and paprika and cumin, or garlic powder and dried herbs.

But yesterday I had a revelation because after all these months of dreaming of chips, Lo and behold I came across a website that said Celeriac is a low carb root vegetable. I checked out its carb ratio and it truly is.... So I'm quite excited, because as we speak my oven is singing away making its familiar hum as it cooks some celeriac chips, made with olive oil, paprika, cumin and sea salt. With a side order of tomatoes and peppers.

I will make a dip with yogurt and cumin to dip them in when they are ready. But yogurt and garlic powder dip is my favorite!

I tasted one, not as nice as potatoes but I really like the look, texture is similar to potato and with the spices I think this could be a regular pleasant addition to the low carb diet!

Try it!!

7:35:26 AM

Ah dark winter, cold nights are drawing in and you want something crunchy and munchy and you gaze wistfully at the potato chip aisle and mournfully walk away :-(
But, who would have thought it, our humble pal kale actually can make a nice crunchy treat!! I know, I know.. The lengths we go to, to help our health!! But its not difficult once we get into the swing of it. Wash and pat dry kale with paper towels, arrange flat on parchment paper, sprinkle with paprika and garlic powder and sea salt (or to your taste.. Anything you want) and a little olive oil, mix together and bake slowly 150 degrees or less, keep watch, until crispy.. Voila.. Kale chips. They are tasty... :-)

7:28:05 AM

Fancy something tasty, filling, not expensive and easy to prepare? Well just get yourself a cauliflower, chop up into cauliflower, 'steaks,' and put on parchment paper and sprinkle over seasoning of your choice. I like garlic powder, cumin, paprika and sea salt. Dollop on some coconut oil and bake. Mmmmm roasted spicy coconut chunks of cauliflower goodness! :-) And the best thing is... Drum roll!!!!!.... They are low carb!! Hallelujah :-) So you can munch away and know it's all good.

7:19:44 AM

Mmmm I just had a nice, big plate of paprika savoy cabbage and butter bean stew. Fry up red onion, celery, chopped ginger and lots of garlic in olive oil. Add a whole savoy cabbage, chopped, some fresh rosemary sprigs (I store the rosemary in the freezer) tomatoes,a fresh pepper, vegetable stock, season with paprika, a little cumin and turmeric and sea salt, add a tin of butter beans and let gently simmer till ready. Sprinkle sesame seeds over the top and serve. It was very nice and is very cheap to make but nutritious.

11:42:45 AM

Hi Brenda,

You are welcome and I do hope you enjoy them! The person I got the recipe from said that their family preferred these cookies without cacao chips... so I don't think you'll be disappointed!!

I also wanted to mention that once your pH is in range and you are using 100% cacao it shouldn't cause a problem "but" as we all know everyone's body is different so when you do try it be sure to try a small amount and go from there.

Last but not least, I wanted to share a few more tried and trusted dessert/snack recipes that are in this thread... just scroll down and you will find each of the following which I have made and enjoyed all of them on more than one occasion.

Coconut & Almond No Bake Balls 09-16-16
Almond Butter Fudge 09-04-16
Lemon Cookies 03-19-16
Cauliflower Turmeric Flatbread 05-01-17
Easy Almond Butter Bread 01-21-17
Carrie's Hamburger Buns (which I make smaller as rolls)07-20-16

These recipes definitely added some variety to my diet while not causing me any negative affects.

Again I hope you enjoy one or more!!!

Love, Peace & MANY Prayers,

10:11:18 PM

Deanna, thank you so much for posting the cookie recipe! I don't think I'm ready for the cacao yet but I am making these cookies, cacao free, first thing tomorrow! At 6 months, my alkaline diet is pretty basic but I am ready for something I have not had in such a long time...cookies! Can't wait!

1:48:25 PM

This is the second time I made these and let me just say they were twice as good the second time around!! You can see by the picture they didn't even make it to the cooling rack before one was mysteriously missing and yes I live and was baking alone!!! :)

Pumpkin Pie Cookies

1 cup creamy almond butter
1/2 cup pumpkin purée
1 teaspoon liquid stevia
1/4 cup water
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 1/2 cup dark cacao chips

Preheat oven to 350 and line a baking sheet with parchment paper.

Combine all required ingredients in a medium bowl and mix until a thick batter is formed. If adding dark cacao chips fold them in last.

(Note: Because this batter is egg free, feel free to taste test it at this point and adjust the favors according to your preference.)

Using a tablespoon or cookie scoop, drop the batter onto the lined baking sheet and gently press each mound with a wet fork (to prevent sticking) to flatten.

Bake at 350 for 12 - 15 minutes.

Allow to cool completely (if you can) before using a spatula to remove from the cookie sheet.


4:08:43 PM


So I have to tell EVERYONE... I feel like I hit the jackpot with my latest find.

Organic Unsweetened
Dark Chocolate Baking Chips
100% Cacao

They are sold out on their site and on Amazon but my local Health Food Store carries them... OOOOHHHH HAPPY DAY!!!!! The website is and you can do a store search from there.

Also be sure you are purchasing the correct one as they have 55% Cacao and 85% Cacao too, however, the 100% is definitely the best choice for us!!!

Just a reminder Cacao should only be consumed if you're pH is in balance (Alkaline range). It should also be consumed in moderation in order to keep your pH balanced.

Hoping you all enjoy these as much as I am and I know I will..!!!!

Love, Peace & MANY Prayers,


5:02:51 PM

My new FAVORITE recipe!!!

Healthy Hemp Seed "Oatmeal"

2 cups almond milk (or other non-dairy milk of choice)
1 cup raw, shelled hemp seeds
2 tablespoons chia seeds
2 tablespoons flaxseed meal
4 - 6 drops of liquid stevia (you can use more or less to your taste)
pinch of himalayan sea salt

Combine all ingredients in a medium pot and bring to a boil over medium heat. Reduce the heat to low. Let the oatmeal simmer until it thickens (approximately 4 minutes), making sure to stir constantly to prevent the mix from sticking to the bottom of the pot.

You can top with unsweetened coconut flakes, slivered almonds or sliced berries if you can tolerate them. I also like to add kerrygold grass fed butter to the hot oatmeal.

If you're anything like me this will become a regular in your household VERY quickly!!! Enjoy!!!!


4:47:58 PM


Thank you for posting the incredibly, healing Apple Cider Vinegar tea recipe. I have used this MANY times for cold and sinus symptoms and it is AMAZING how well it works. For anyone in the early stages of their toxic disease recovery or with a lot of Candida issues like me, I just wanted to mention that you can make it without the honey as I do or you could replace the honey with stevia too.

Again this is MOST definitely the first thing and typically the only thing I use when I feel a cold or sinus issues coming on.

Thanks again!!

Love, Peace & MANY Prayers,

6:47:31 AM

Old fashion grandma's recipe also recommended by my pediatrician to help with colds and to avoid antibiotics .

This truly works especially when one feels bad in the morning and at night time .

A cup of warm water
1 tablespoon of organic apple cider vinegar
1 tablespoon of organic honey
1 tablespoon of organic pure lemon juice

You may add your choice of
1 teaspoon of cinnamon
1 teaspoon of ginger

You may do this up to three times a day

Hope this helps, have a blessed day

12:47:18 PM

Hello Adrianne and Welcome Everyone,

Adrianne, I moved your post from the thread you started to New Recipes for 2016 and 2017 where it will be viewed by more people. I retained the title of the thread you created. (Delicious Pumpkin Bread)

I would like to encourage all those bringing new recipes to keep them in this thread and if at all possible supply us with a picture. Pictures should be sent to

Thank you all for your time and consideration and welcome Adrianne and thank you for the delightful recipe.

God Bless you all; It's really true that those who did not give up Hope got well


8:20:24 AM


I don't know how I missed this but I did and I am soooo glad I am seeing it now!!

This looks amazing and I cannot wait to try it!!!

I am more of a summer person than a fall person, however your pumpkin bread recipe gives me something to "truly" look forward to this fast approaching fall... thanks for sharing it!!!

Love, Peace & MANY Prayers,

8:15:05 AM

Delicious pumpkin bread !


5 eggs
1 cup of pumpkin purée prefererably pure organic canned pumpkin
1/4 cup melted coconut oil
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon vanilla
2 tablespoons of Pumpkin pie spice or "all spice"
1 teaspoon of NOW better brand pure organic powdered stevia.
A dash of cinnamon

1. Preheat oven to 400 degrees
2. Mix all dry ingredients together in a bowl with an electric blender if you have one.
3. Grease the sides of a glass 8x8 baking pan and bake 20-25 minutes or until lightly browned in the middle.
4. You can also do muffins with a 1/4 cup batter in each muffin and bake for about 13-18 minutes.
5. Don't substitute any other kind of flour for the coconut flour. The recipe won't turn out right as coconut flour is very dry and requires nearly double the eggs as almond flour in recipes.

9:42:15 PM

Hi Tara,

Yes! Tweaking existing recipes is where most of my ideas come from.

The parameters of our "eating plan" (I'd rather call it that than a diet) are actually kind of inspiring in a backward sort of way.

I think about cooking within these guidelines as being sort of like the cooking show, "Chopped" know the one where the participants are given limited ingredients and then told to create certain dishes?

It always amazes me what those chefs can come up with given so many limitations. I'm a million miles away from being a chef...but I do like to watch cooking shows and read recipes...I find it inspiring, and I always learn something.

So...please tweak away at your recipe favs and share with all of us on the site.

Karen :)
Karen Lindsey

9:34:05 PM

Hi Deanna,

Your recipe looks SO GOOD!

Wish I'd have checked the forum before I got home today...I would have stopped by the grocery store to buy ingredients. The red onion is a great idea!

Pickles would be good on it too. My daughter made me a lettuce wrap with avocado, vegan bacon, tomatoes, and a little bit of bread and butter pickle. The pickle was delicious with it, but I'm sure I shouldn't have eaten it.

Now I'm thinking about how to make home made bread and butter pickles that are protocol friendly. Don't think I'd make them to preserve...just some fridge pickles to use within a few days. I looked up a recipe for them and it looks like the only thing that's not ok is the I'm thinking stevia?
If anyone has an idea of how to do this, please share. :)

Thanks again Deanna...appreciate you sharing your idea and pic. It makes me so happy to be able to share ideas that someone else likes and can use.

Karen :)

3:12:02 PM

Hi Karen,

Well your Vegan Bacon recipe was even better than I imagined!!

I did not have any tomatoes for a BLT and did not want to leave the house today.... so following your creativity, I made this.

An open face avocado, vegan bacon & red onion sandwich.... AMAZING!!! There is a delicious, freshly baked Carrie's Hamburger Bun under that mountain of goodies!!! Can't wait until I have another!!!

Thank you again for sharing this recipe!!!!

Love, Peace & MANY Prayers,

10:43:19 AM


Oh my GOODNESS the thought of a BLT literally has my mouth watering... it's been YEARS since I was able to enjoy one and now I really have something tasty to look forward to!!!

Thank you, my friend!!! I love your creativity AND more importantly the fact that you share it with us!!!

Love, Peace & MANY Prayers,
Julie B

5:36:02 PM

Creamy Poppy Seed Dressing

1/3 cup lemon juice
1/2 teaspoon Kal liquid stevia (or to taste)
1 to 2 cloves garlic, minced
3 tablespoons coconut yogurt (I use So Delicious brand)
1/8 teaspoon pepper
1/8 teaspoon sea salt
1/2 cup olive oil
1 1/2 teaspoons poppy seeds

Mix together all ingredients except poppy seeds in blender. Stir in poppy seeds. Enjoy!

11:56:05 AM

Hey Deanna!

Let me know what you think after you make it. If I can ever make a pan of them without eating all of them beforehand, I plan to use the Carrie's Hamburger Bun recipe to make a BLT. Will let you know how that comes out once I can garner enough delayed gratification ability to make both recipes without eating the components along the way.

Karen :)

2:31:36 PM


I "cannot" wait to try the Vegan Bacon!! It looks amazing and is ANOTHER of MANY reasons to love coconut!!!

Thank you, my friend!!!

Love, Peace & MANY Prayers,

4:11:00 PM

Vegan Bacon

Yes...a protocol friendly "bacon" recipe! My daughter is a vegan and a wonderful cook. She made this for me a few nights ago by adjusting the original recipe to work with our dietary parameters.

This is SO good that I couldn't stop going back for more. Would be delicious in salads, omelets, and lettuce wraps / sandwiches. These little pieces taste really good to just eat straight off the pan too!

The key to making this recipe is something called "Coco Aminos" which are amino acids made from coconut. I checked the ingredient list and it seemed like everything in it would be ok for our diets...but...just to make sure I waited a few days to see if I would have a reaction...I didn't.

I'm including a picture of the interested would have a chance to check it out before buying a bottle. Hopefully this happy little discovery will work for others too. This bottle came from was by the soy sauce, but my daughter said she's seen it at other stores like Kroger as well.


2 tablespoons of Coco Aminos

1 teaspoon of coconut oil

a few drops of stevia sweet drops...I think I added about four or five drops

dash of onion powder

dash of garlic powder

1 cup of large flaked coconut


Preheat the oven to 350 and grease a cookie sheet with coconut oil or line it with parchment paper (better).

Mix the first five ingredients in a bowl and then add the coconut.

Stir it well to make sure the coconut is evenly coated and then let it sit for about ten minutes.

Spread the coconut evenly on the pan and put in oven.

It doesn't take very long to cook...maybe 5 to 8 minutes...but watch it and shake the pan or stir it around about halfway through.

If you're planning on using these for another recipe, then good luck not eating all of these delicious tidbits off the pan first.


11:27:43 AM

Thank you Karen for all the recipes with pictures. (I get hungry just looking at them! :)

I will definitely look at some recipes I have that can be tweaked with the NEW menu in mind!

7:06:14 AM

Flaxseed crackers update.
Well,two heads are indeed better than one!!
I was telling the lovely Marie that I was happy with my flax crackers and she stated, "you could add other seeds to them," so that is exactly what I have done and I made a larger batch.. You can freeze or good for families.
I mixed up a third of a mug flaxseed with two thirds of a mug sunflower seeds,sea salt (for adrenal glands) and lots of garlic powder,paprika and cumin to taste.
Then added just over half a mug of water and mixed, then liberally added whole sesame seeds to the mix.
Used a tablespoon this time to spoon out crackers pressed down with baking paper and cooked at 200 degrees, left it twenty five minutes but just check at twenty see how it goes.
Whilst waiting for the nutty aroma of roasted sesame seeds to envelop my kitchen I zapped up a tin of kidney beans, coriander(cilantro),fresh garlic, fresh ginger, two tomatoes, olive oil splash, sea salt, little pinch veg stock, cumin, paprika and made a spicy bean pate to go with the seed crackers. I enjoyed it :-)
Jenny S.

4:33:15 PM

Hey Everyone! Wanted to pass along this recipe for zucchini that everyone in my house loves!


4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.

8:29:27 AM


I have just enjoyed a lovely lunch after making little flaxseed crackers and topping with homemade humous with loads of lemon and fresh garlic and tomatoes, yum.

The flaxseed crackers are soo Easy to make, you need..
One cup of ground flaxseed, season with One tsp of garlic powder, one tsp of paprika, half tsp cumin, sea salt (that's my taste you can add anything onion powder, cayenne etc)

Then add half a cup of water mix into a dough and let sit for ten minutes.

Then spoon out little teaspoon size portions of the mix onto a parchment paper and flatten down using another piece of parchment paper to shape the crackers, which will be put in a pre heated oven at 200 degrees for twenty minutes.

Viola.. I'm very happy with these now I can have crackers, yeah :-) this is enough for two portions.. Enjoy.


5:18:00 PM

Category Five Salad

I call this recipe "Category Five Salad" because there are five basic ingredients. The ingredients fall into broad categories and you can use any kind of item that fits that category. However...the items chosen for this salad are protocol friendly.

Here are the five categories:

Greens: (I chose baby kale and spinach)
Fruit: (I chose strawberries and blueberries)
Nuts: (I chose slivered almonds)
Cheese: (I chose an European cheese [see pic] because Mel said many people can eat cheese if it's from Europe. However, if you can't have cheese yet, this would probably still taste good without it)
Vinaigrette Dressing: (I made a strawberry vinaigrette dressing...recipe to follow)


Clean up and chop greens and strawberries and add to large salad bowl along with washed blueberries. Grate cheese and add it to the bowl. Add almonds and dressing and then toss.

Vinaigrette Dressing:
Put the following in a blender and blend until smooth:
A few strawberries
Half cup of apple cider vinegar
Three tablespoons of coconut oil

*** This really made way too much dressing. I used about half and stored the rest in a jar in the fridge for later.

This makes enough for about four leftovers in jars for easy to go lunches.


4:54:32 PM

This is what I use for salad dressing. Maybe someone else will want to try it.

I mix organic Grapeseed Oil, a little organic Apple Cider Vinegar, and a little organic Lime Juice together and sprinkle in a little Stevia.

I don't ever measure amounts. I use a greater amount of the Grapeseed oil to lesser amounts of the Lime Juice and Apple Cider Vinegar and add just a little bit of organic Stevia.


3:14:08 PM

Just made Carrie's Hamburger Buns and they are so good! I should have tried these a long time ago...very quick and easy to make too. Deanna mentioned making these today on the conference call so I was inspired. Thanks for the recommendation!

10:35:30 AM

Thanks for your kind words Laura!

I'm rediscovering cooking again and really enjoying it. This recipe section inspires me...lots of great ideas here.
Laura (aunt)

6:16:01 PM

Wow Karen, your stuffed peppers look amazing. My nickname in the kitchen is microwave Mom. So I admire people who can cook and you definitely have a gift! Thank you for sharing and showing our community you can eat healthy while still enjoying what you eat!

In Christ Love,

2:41:43 PM



five or six bell peppers
one medium sized onion
one pound ground beef (grass fed, organic, etc., or kosher if you can find it)
one cup raw rice cooked...or...same amount of cooked quinoa
minced garlic, sea salt, pepper, oregano, and parsley to taste
two tablespoons of coconut oil
two cans organic crushed or diced tomatoes
three fourths cup of grated cheese...this is only if you can tolerate it...
pictures show cheese but I don't remember what type it is. Mel said European made cheeses are ok for many people and this one is European, but I grated it and put it in a bowl in the fridge and had thrown the wrapper away a few days before so I don't remember the type...but I think asiago or parmesan would be pretty good on this too. It doesn't have to have cheese on top though...would still be very good without.


Preheat oven to 350.

Cook the rice or quinoa according to package directions.

Cut the top off the bell peppers about a half inch down (like you're giving them a little crew cut). Remove seeds, white areas, and stems. Place the bottoms of the bell peppers in a pan of water and boil them until they're slightly tender (not mushy).

Dice the onion and the bell pepper tops and saute these along with minced garlic in coconut oil until translucent.

Remove onions and bell peppers from pan and brown the ground beef. Pour off any fat and return the sauteed bell pepper and onion to the pan.

Mix in the rice or quinoa and two cans of tomatoes. This may need a little water...I'd cooked a combo of wild and brown rice because that's what I had in the came out kind of dry, so I added some water so it could soften the rice a bit when this all cooked in the oven...but I only added a little...somewhere between a half to three fourths of a cup. You might not have to do this if your rice or quinoa is cooked all the way through and not dry like mine was...just check it and decide.

Season with sea salt, pepper, oregano, and parsley...taste and adjust seasonings accordingly.

Drain bell peppers on paper towels or clean dish cloth. Arrange in a baking dish and fill each pepper with stuffing.

This makes a lot, so you'll probably have some left over stuffing even if you use large bell peppers. If so, just spoon it around in between the peppers. I didn't feel like going to the store, so I used what I had in the kitchen to make these...and I only had a three pack of red, orange, and yellow bell's what I used (though I'd typically have used green bell peppers...the ones I used came out good though). Since I just had three, I cut them in half to make more to spread out in the pan to stuff...but I still had so much stuffing left over, I had to use another baking dish. Sprinkle the top (sparsely) with cheese if you are going to use it, and bake at 350 for about 20 minutes until nice and bubbly.

This makes a lot, and I like to freeze leftovers in individual portions.


P.S. Lots of pix with this one...but it helps me to see what's explained in a recipe, so I figured it helps others as well. Of course...Mel's the one who has to figure out how to upload all of this...thank you Mel...we love you!

12:51:58 PM

Hi Everyone,

I love all the wonderful recipes posted. I have been busy working so have not posted for a while. I work a tough job, but feel pretty good... I am happy to say. I do see a lot of unhealthy people and give them suggested when appropriate on how to improve their health. One great thing about this experience is you learn to eat good foods, take good supplements found in the protocol and know you need to balance your life with exercise, sleep, and most important prayer, gratitude and love.

I wanted to suggest a book call The World's Healthiest Foods by George Mateljan. It has nice recipes (some have to be modified for your needs and likes…see below for an example) and has tips on foods benefits. It is a good resource book for healthy life style.

Example Recipe from book

5 Minute Cold Cucumber Salad

1 cucumber
1 medium tomato (I like cherry tomatoes or use red pepper if tomatoes do not agree with you.)
1 small red onion
Note: You can add avocado, capers or chopped anchovies. I like it with Wildplant can salmon or tuna.

2 tbs extra virgin olive oil
2 tsp lemon juice
1 medium garlic clove ( I may add a little more garlic since makes me feel good)
Sea Salt (I like Pink Himalaya Sea Salt) and black pepper ( I sometimes add cayenne pepper too)
2 TBS fresh or 1 tsp dried dill

1. Slice onion, press garlic and sit for least 5 minutes (per this book letting sit brings out their health properties)
2. Slice cucumber and dice tomatoes or red or green pepper.
5. Combine onions, cucumber and tomatoes or red pepper in bowl along with dressing ingredients: olive oil, lemon juice, minced garlic, salt and pepper and dill for taste.

Per the book only salt what you are going to eat otherwise the cucumber gets limp.

Also, per the book Onions are anti-inflammatory that reduces the severity of symptoms associated with inflammatory conditions, such as pain and swelling and helps with respiratory congestion too.
I eat a lot of onions and take MagnifiZyme (Serrapeptase) found in the protocol and my ankles and feet no long swell.

You are in my prayers every day.

2:36:31 PM

Best Ever Hamburger "Steaks"


One pound of ground beef (grass fed, no antibiotics, etc. etc. etc. or Kosher if you can find it)

One organic Granny Smith apple

Sea salt and pepper to taste

Organic or European butter to brown the "steaks"


Peel, core, and grate the apple. Mix thoroughly with the raw ground beef plus some sea salt and pepper. Make into oval shaped hamburger patties (the shape let's you pretend it's "steak"). Salt and pepper one side of the "steak."

Heat some butter in a heavy bottom skillet...get the pan good and hot...let the butter even start browning just a little bit...and then add the patties, seasoned side down. You're going to brown these on each side rather quickly. The idea is to get a good caramelized "crust" on it but not burn it. This is the only tricky part, but not really that just have to watch it kind of closely to get right up to the point of being good and browned but not over the line to burned. Once browned on both sides, add a little water to the pan and keep the fire on high until the water starts to boil a little. Immediately turn it down to low and put a lid on it. The amount of water should be just enough to mix with the pan juices (there will be some moisture from the apple) to make a sauce that's about the consistency of au jus...just enough water to keep it from burning and sticking, but also enough to create a rich, caramelized sauce / gravy. Continue cooking on as low of a heat as you can until done in the middle....this will make the "steaks" tender and juicy with a nice crust. Watch it intermittently as it cooks...if the "sauce" cooks down too far, add a little bit more water.

This is so good...and the apple really extends the ground beef. You can get five or six good sized "steaks" or hamburger patties out of a pound.

Note: I only browned two patties at a time. If you put more than that in the skillet at one time, it'll lower the heat and you'll have a hard time getting the outside to brown. So...if you're cooking the whole pound, just sear two at a time and take them out once browned. Once you get all of them browned, return them to the skillet and continue with the water plus pan drippings directions to finish cooking (see above).

2:08:00 PM

Hi Mel,

I figured out a recipe for chocolate dipped strawberries that is really good, and I've had these several times with no symptoms. I didn't use organic chocolate, but I did use unsweetened chocolate from Trader Joe's that is just that...just chocolate with no other ingredients. I'm attaching pix of ingredients too.


3 tablespoons of coconut oil

1 square of unsweetened chocolate (I used the Trader Joe's brand and am considering "one square" as one of the individually wrapped sections in the box)

Sweet Drops Stevia (or your favorite sweetener) to taste...I used five half droppers full

Washed whole strawberries


Put coconut oil and chocolate square in a microwave safe bowl.

Cook on high for one minute, and then check it. The chocolate square will still hold it's shape even when it's melted...just stir it a little to see if it's melted, and if it's not, nuke it again for another 30 seconds.

Once melted, stir it up and add the sweetener at amount suggested above, or to taste.

Hold a strawberry by it's little green leaf "hat" and dip into chocolate. It helps to tip the bowl to the side a little to make the chocolate a bit deeper...then turn the strawberry to get the chocolate all around. Put completed strawberries on parchment paper or something else they won't stick to.

After they sit on the parchment for a bit (long enough to let the excess chocolate drain off), put them on a plate and put them in the refrigerator. The chocolate will get hard then and you'll have a plate full of happiness...enjoy!

2:24:13 PM

Hi Michelle,

I'm getting your info from Mel


10:07:17 AM

Hi Nan,
I made your Juicy Healthy Baked Chicken Breast yesterday, and the chicken breasts came out juicy and delicious. Thank you for posting such a great, easy, healthy recipe.

8:09:26 AM

Hi Linn

I Would like to see a shopping list M Friendly .

Thanks ,


1:34:21 PM

Frosted Lemonade


juice of two lemons

1 and a half cups of unsweetened almond milk

1 cup of crushed ice (I put ice cubes in double zip locks and beat them with a hammer...don't crush it too much...just enough to break them up enough so the blender can handle it)

Sweet Drops stevia to taste (or sweetener of your choice to taste)


Place all ingredients in a blender and blend on high until smooth and frothy. Makes a lot and it does tend to separate if you don't drink it pretty fast. This can be solved by chugging it down quickly or by a little bit of stirring with a straw...or...for the more perfectionist spirits, the blender pitcher can just take another quick ride on machine base before pouring yourself another.

This is really good and refreshing...enjoy!

11:51:18 AM

Wow is this heaven,

I think I'm in heaven, (she opens eyes.. Nope still here) but I just had to write this second to share a wondrous recipe that has my taste buds truly dancin':-)

Well my friends all I needed was a teaspoon full and that was enough it really was!!!

If you are in the UK get thee down to sainsburys pronto and purchase a little blue carton of coconut cream.. Tis a gift from the God's as it has nothing but coconut cream in it and is a wonderful cream substitute in itself.

However, today I decided to melt some xylitol hemp seed chocolate in the microwave and mix it in (nine squares) with the carton of coconut cream and six drops of vanilla liquid stevia, put it in the freezer to set and just now tasted it for the first time.. Wow. Yum!!!

Of course we cannot eat the whole thing at once however tempting it is, but how handy is it to have this delectable treat in the freezer and when we feel like a naughty treat a little tiny bit is so creamy and so lovely...

The hemp seeds are like little chocolate chips mixed throughout.

The xylitol chocolate can be ordered amazon or holland and Barrett.
There is xylitol chocolate plain and chocolate mint so could make different varieties of ice cream with the coconut cream. I'm thinking a normal tin of coconut milk may also work, only by using the thick creamy part.

I have not had ice cream for years so this is a delight!

Happy ice cream making,
Love from
My taste buds :-)

7:12:34 PM


Why did you post a picture with grapes? We can't eat grapes on the protocol. You trying to tempt us or something ?


12:27:05 PM

Hello Everyone and Welcome,

I am so very happy to announce that Articles and Diet, specifically the Recipes section has been completely updated.
All recipes from this thread have been added to the proper category in the permanent Recipe section.

A very special thanks to our very own Miss Chasity and our continued gratitude to my good friend Glenn, as without their efforts this update would not have been possible.

God Bless you all; It's really true that those who did not give up Hope got well.


12:18:17 PM

Hi Linn!

You are VERY welcome!! Let me know how you like them when you try them. I absolutely love them and they are now a staple on my weekly baking menu.

Love, Peace & Prayers,


7:40:47 PM

Hi Deanna,

That looks amazing!
I'll definitely try it. Thank you for sharing


12:41:55 PM

Hello all,

I made these last night for the first time and they were "amazing"!!!

Cauliflower Turmeric Flatbread

2 cups raw, riced cauliflower (Costco has an organic brand already riced)
4 eggs
1 cup almond flour
3 teaspoons turmeric powder
1/2 teaspoon sea salt

Preheat oven to 400 degrees.
Mix all ingredients well.
Place on baking sheet with parchment paper and form individual size flatbreads to the size you prefer.
Bake 20 to 25 minutes or until golden.

Top with any and all protocol friendly toppings you choose. I used broccoli and Kerrygold Aged Cheddar last night but plan to use Avocado and Red Onion tonight.

9:50:08 PM

Eggplant garlic sauce with grass fed beef

All the ingredients are up to you the amount you want in your dish.

Grass fed ground beef
Diced garlic
Cut Onions
Diced eggplant
Coconut amino ( I prefer the thrive brand)
Sea salt

Marinate grass fed ground beef with sea salt, garlic and coconut amino

Coconut oil (or whatever oil or European butter
you like to cook with. ) in a skillet or a wok
Garlic and onions until brown
Add in the marinated beef
Sautéed until beef is basically cooked through
Add in the eggplants sautée
Add the condiments to the flavor you prefer.
Add a little water and put the top on and simmer. Enjoy

I eat it with org brown rice or quinoa.


12:10:21 AM

Hi everyone,

Flourless Brownies

1 cup of almond butter
4 eggs
1 tsp of baking powder
Pinch of sea salt
3/4 cup of cacao
1/2 cup of almond or coconut milk
Stevia or any other sweetener you use that's Morgellon/ Lyme friendly.

Preheat oven 325 degrees
Mix all parts together until smooth
Coconut oil to coat muffin pan/ brownie pan
Pour mixture in
Bake for 30 minutes.

I like to cut mine into thin cubed slices and dress them up either with as the photo shows with coconut cream and different low glycemic berries.

The last time I melted 100% cacao chocolate bar with Kerry gold butter and stevia. I poured the chocolate sauce onto the sliced brownies and mix the chocolate sauce with these brownie slices, cooled down, tastes outrageously delicious.

I hope for those are at the stage that consuming cacao without reactions will enjoy these as much as me.

4:51:19 PM
Uncle Mel loves Fiesta Ware!

Black Bean Veggie Wraps

Coconut Wrap (also known as Paleo wraps can be purchased at local health food store, online at Amazon or Thrive Market)
Organic Baby Spinach
Organic Black Beans
Red Onions

You can slice, dice and layer the above (or alter with any protocol friendly ingredients), roll your wrap or wraps (I usually eat two because they are so good) and enjoy!!

1:39:31 PM


Yields: 4 servings


1½ large English cucumbers
1-2 tsp Salt (for salting the cucumber)
4 large green onions
2 Tbsp fresh cilantro, chopped
¼ cup fresh lemon juice (or use a good quality bottled Lemon Juice)
¼ cup Extra Virgin Olive Oil
1 tsp lemon zest
1/8 tsp fresh cracked Pepper

1. Slice cucumber very finely (I like to use my Mandoline Slicer set to 1/8” thick). Sprinkle liberally with salt and let sit in a colander in your sink for 1 hour.
2. Rinse cucumber thoroughly (taste a piece to make sure you’ve rinsed all the salt off). Let the cucumber slices drain on paper towels or a clean tea towel to dry completely.
3. Slice green onions. Finely chop cilantro. Finely zest lemon. Combine onions, cilantro, lemon juice, lemon zest, olive oil and cracked pepper and stir to combine.
4. Pour dressing over the cucumber, stir to incorporate and serve! You can refrigerate this salad for several hours up to overnight; simply give it a stir to redistribute the dressing before serving.


12:29:19 PM

Hi Babs,

Your picture is nice but looks like you may want to watch carb consumption. Brown rice has 45 grams of carbs in one cup. Low carb diet it is suggested to consume 30 to 60 grams for the whole day to keep your blood sugar managed. I try to keep carbs to 6 to 10 grams per meal. Maybe google and read about low carb foods you can put in your diet. Also, Google the dangers or eating rice cakes. I usually have salad for lunch - avocado and olive oil good fat to fill you up, greens, radishes, red onion, pumpkin seeds (tablespoon since high carbs) since good for kidneys, a little bell pepper good for kidneys too. Everyone's body is different so sharing so you can make good food choices to be healthy.

Take care, Nan

2:39:25 PM

Never did I think that I would be posting on the recipes page, but I made something so good with ingredients that are on our approved lists and it was reaaaaallly quick and easy. 4-5 ingredients.

Cauliflower Mash

Cut one head of cauliflower in similar sized pieces and place in a pan. Sprinkle/drizzle it with Braggs Aminos. Steam cauliflower (5-7 minutes).

Add following ingredients to a blender (Vitamix if you have one) while cauliflower is steaming:

1 small Fage nonfat plain greek yogurt (I used half of a larger container)
2 tbsp Kerry Gold butter
1 clove of garlic

Once the cauliflower is tender, add it to the blender. Blend together to desired consistency.

This cauliflower mash is absolutely delicious and I made it in under 10 minutes!! There are days when I don't have much of an appetite and salads seem too much for my body to digest. This is so smooth and creamy that it slides down with minimal effort and chewing.

And, Cauliflower is a great source of sulfur which is something this disease hates. So, I think I'll be making this recipe many more times in the future.

I hope you enjoy it as much as I did!


2:02:08 PM

Using latex free gloves, rinse sword fish with white vinegar and water. Use paper towel to blot dry sword fish. Place fish on wax paper.
Season with minced garlic, lemon zest, paprika, turmeric, sea salt, Cajun spice and blackening seasoning. Most of the seasonings are organic. I read labels and purchase items with least amount of fillers and no gmo if labeled as such.
Heat sauté pan with olive oil on medium heat. Place fish in pan and cook 3 minutes on each side. Cooking time based on size of your fish steak.
Wild rice purchased from Thrive. Boil water and cook amount needed per instructions.
Asparagus washed and bottom half cut or snapped off. Lightly oil baking pan with olive oil. Toss clean asparagus with fresh lemon juice about two table spoons, sea salt, minced garlic and black pepper. Place in oven for eight to ten minutes.
While in oven make additional sauce with 2 tablespoons of olive oil, table spoon lemon juice, pepper and sea salt. Take from oven and drizzle sauce over asparagus.
Same seasoning can be used for wild caught salmon and other vegetables.

Enjoy Babs

12:10:31 PM

Hi everyone! Heee is a great low carb, sugar free, gluten free recipe I modified a bit last night and loved.

If anyone can still not tolerate any amount beans you can just use the zucchini as well! It was DELICIOUS!

Paleo "Carbonara" Pasta

1/4 c black bean pasta (I use a VERY small amount)
1 whole zucchini (spiralized)
1 egg
1-2 pc organic turkey bacon or sugar free nitrite free "bacon"
1 tbsp sugar free tomato sauce or homemade
Himalayan salt and pepper to taste

1 pan
1 $4 spiralizer
1 bowl

1. Cook "bacon" until cooked to your liking.
2. Meanwhile, bring a small pan of water to the boil with coarse salt, add black bean spaghetti and zucchini pasta strips and cook for 3-4 mins. (Til al dente or texture your liking.)
3. Crack 1 egg into a bowl and whisk.
4. Add salt, pepper, and parsley, etc reserve some for decoration if you like.
5. Drain the "spaghetti" (black bean/zucchini) and return them to the same cooking pot.
6. Add in egg mix slowly and cooked bacon to the spaghetti and turning heat to high.
7. Stir all together frequently and cook for 1-2mins to pasturize the eggs (don't over cook it or you'll end up with scrambled eggs instead of a creamy sauce).
8. transfer to a serving plate and decorate with remaining and parsley if desired.
9. Serve immediately.

12:06:16 PM

Hi Mel,

Just wanted to share that the new almond bread recipe is just great...easy to make...just had to spend some time mixing it because it's basically just a cup of almond butter and four eggs plus a bit of baking soda and salt...many thanks to Kelly for posting this recipe!!!

It was easy to slice and it tastes great...only thing I'd do next time is to put a bit more salt in it...I only put in a pinch this time but it would probably be best with about a half teaspoon. It's extra good with Kerry Gold butter on it...but I can see using it to make sandwiches too.

And...I'm SO glad about this because it'll make it easier to pack lunches...sandwiches are easy. That's one of my biggest challenges...getting pressed for time and then not having anything all that great to eat. I get sick of almond butter on rice cakes after a couple of days which is my back up lunch if I don't have anything cooked. I'm thinking sandwiches made with this bread and egg salad for this week...with lots of romaine lettuce and maybe a bit of red onion.

Just thought you might enjoy this because I know you like to cook...and also know how busy you are. This is super easy and fast...and so good.

The yellow part on my plate in the pic is cauliflower with home made hollandaise sauce...the red is cayenne pepper sprinkled on top. Btw...I like to use hollandaise sauce instead of home made mayonnaise for binding egg salad, etc. and for a base for salad dressings. There's a recipe for home made mayonnaise in the recipe section and I've made it before in the food processor. It's delicious, but it has raw eggs in it. Raw eggs would increase risks for parasites, wouldn't they? I know some people believe the lemon juice "cooks" the eggs, but I'm kind of nervous about that. What do you think?

Hollandaise has basically the same ingredients, but the egg yolks are cooked down some first with lemon juice. I use a double boiler to keep it from sticking but it can be made with just a plain sauce just have to stir real fast. It's fast and easy to make...but...there's a trick to have to cook four egg yolks with one tablespoon of lemon juice on low heat and stir it constantly with a whisk just up until the point it just barely starts to curdle...or starts to look like it's cooking the eggs in a way that resembles the very first stages of being scrambled. At that point, you take it off the heat and stir in a stick of butter...the egg mixture will be hot enough to melt the butter. The seasonings are a bit of salt and cayenne pepper...all the things we can have on our eating plan.

I made this cauliflower and hollandaise last night and it's even good cold...that's how it is on my plate. If I'd heated it, the sauce would be more liquid. That's also why it works as a binder for egg's good cold. If you use it as a base for salad dressings, you have to heat it up a bit over warm water to make it liquid again. Warm salad dressing is kind of odd, but if you mix it in the salad while warm, you can refrigerate it afterward and it'll taste good cold. It won't be too warm to wilt the salad greens.

I'm also sending this because I think this info might be helpful to others, but I'm sending it to you in an email rather than adding it as a post because I wanted to include pix. Not sure if I can upload pix on a post. If you think it'll make a good post, then let me know, and I'll do a copy / paste and maybe you can include the pix...or maybe you can tell me how to post the pix on the forum.

Anyway...just thought I'd share.



5:32:19 PM

Hi everyone in the Salad Bridgade! Here is a delicious dressing I found that also acts as an anti-inflammatory for us!

Ingredients (mostly organic but can also use regular if from a safe source)

1/4 cup tahini
1/4 cup cold water
2 T extra virgin olive oil
2 T lemon juice
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper (to taste)
1/8 teaspoon freshly ground black pepper (to taste)

Combine all ingredients in a mason jar, cover and shake until well combined. Or combine all ingredients in a small bowl and whisk until well combined.

God Bless You All!

10:10:40 AM

Crustless Quiche – Easy

Serves 1 or 2

2 large zucchini, chopped or shredded
½ tsp dried rosemary
½ tsp dried sage
½ tsp Himalayan salt
2 eggs, beaten
1 tbsp olive oil or coconut oil.

1. Preheat oven to 375 degrees.
2. Use olive or coconut oil to grease pie pan.
3. Put chopped zucchini in pie pan. Use towel to remove extra water from zucchini. Spread zucchini evenly in the pan.
4. Pour beaten eggs evenly over zucchini.
5. Sprinkle rosemary, sage, & salt evenly over the eggs & zucchini.
6. Bake until the middle is set and edges are golden. About 30 minutes.
7. Let cool.
8. I read over eating can cause increase in issue when dealing with immune issues. Suggestion: if you are 150 pounds then suggest you can eat half the quiche. If you are over 150 pounds then you can eat more. The goal is to be satisfied, but do not over eat.

Egg issue solution: After this illness I found I have issues with eggs. I got the following suggestion from Candida book and it works so sharing it with the group. I can eat one egg and be fine. Also, I can eat it scrambled or baked liked this recipe and be fine. If I eat more than 1 egg or it is not thoroughly cooked (like over medium egg or poached) then I have issues.

Herb management: Fresh rosemary and sage is a better option than dried since I read dried may have mold. Conversion is ½ teaspoon dried equals ½ tablespoon fresh. To keep dried herbs good then store in cool, dry location, out of direct light and heat source (near oven or fridge). Screw-cap on tightly after each use. Refrigerate cayenne, chili powder and paprika. Suggest replacing dried herbs yearly.
Nancy S

10:08:53 AM

These are two of my favorites as I have required a low carb diet for years!

Almond Balls

I take a bag of Trader Joe's almond meal found in the baking section.I then grind them finer with a coffee type grinder. (Or regular almonds can be ground finely). I put them in a bowl and add some unsweetened shredded coconut and stevia. In a pan, I melt butter and coconut oil. How much depends on how much of the bag of almond meal in the bowl.....................To the butter/coconut oil a capful of pure almond extract is added. (You may also add some seeds to the ground almonds such as chia or hemp or ground flax!)
I put gloves on and slowly add the oil to the almonds mixing to created a dough - not to dry and not soggy either. More like cookie dough...................I roll this mixture into balls and refridgerate.

Flax Creations:

Some years ago I made a flax cracker by fermenting the flax seed and various other ingredients like garlic and onions and chopped veggies. I then used the food dehydrator.

I then switched to baking them. And eventually to makng them in the frying pan in coconut oil.

For breakfast:

Grind a cup of flax seeds in the coffee grinder. Finely.
Put in a bowl and add unsweetened coconut, stevia, some coconut sugar, some seeds of your choice, maybe some lemon juice.......then start pouring in some Celestial Seasons Coconut Zinger tea. Stir and make a dough. Not dry or too soggy. With gloves, form a patty and place in coconut oil in the pan. In 3 minutes or so, flip and flatten. In another 3 minutes, flip and flatten. After a few times. It my be cut in half and flattened more. The variations are endless!!!

Dinner Version:

Ground a cup of flax seeds finely in the coffee grinder and place in a bowl. Add a t of salt. Add garlic powder, onion powder, some thyme and rosemary and coriander. Caraway seeds are great as well.........Add a liquid and stir. (Broth or water ) Not too dry and not soggy. And cook as above! The bowl needs to be wiped out and the spoon wiped with a paper towel immediately or clean-up is more complicated! I have made sandwiches with this, or put horseradish or minced garlic on it, or eat with butter. I'd love to hear feedback as I'm not positive that anyone but me would appreciate this recipe!!!! I plan to go back to fermenting it in the future with onions and garlic. Blessings!


10:03:39 AM

Peppermint Patty "Cookies"

Here's what you need for 3 small "ice cream" kinda "sandwiches":

For the cookies:
3 T. unsweetened almond butter
3 T. cacao unsweetened powder
2 tsp. softened coconut oil
liquid vanilla stevia (no alcohol)-1/2 dropper full
dash cinnamon
1 tsp. vanilla extract (no alcohol/no corn syrup)

For the filling:
1/2 small avocado
2 tsp. coconut oil
2 tsp. mint extract (no alcohol)
1/2 tsp. lemon juice

Mix softened almond butter and coconut oil with all other cookie ingredients.
Use a regular teaspoon to measure out each cookie and place on a piece of wax paper. Place the cookies in the freezer to firm up.

In the meantime, make the filling. Blend the filling ingredients in a food processor until creamy.

To assemble, place a teaspoon full of peppermint avocado filling between two "cookies". Put the assembled cookies back in the freezer to firm up.

Don't go overboard on the cookies. Be wise with serving size! That's it!

(This recipe should be tweaked until you are feeling well enough to add cacao to your diet)

9:59:51 AM


1 tablespoon olive oil
4 garlic cloves, minced
1/2 yellow onion, diced
1 cup frozen peas and carrots mix
3 cups raw cauliflower rice
2 eggs, scambled
3 tablespoons Bragg Liquid Aminos or Coconut Secret Coconut Aminos

1. Cut up cauliflower and put in food processor to create cauliflower rice, enough to make 3 cups.
2. In a large pan heat oil over medium high heat.
3. Add garlic and onions and saute until onions are softened.
4. Add peas and carrots and cook until carrots begin to soften.
5. Stir in scrambled eggs, cauliflower rice and Aminos.
6. Continue cooking stirring frequently for about 5 minutes until well mixed and heated through.

(This recipe should not be used until you are well enough to add carrots and peas to your diet)


This recipe only takes minutes to make, but is so delicious and can be used for sandwiches, french toast, or plain toast topped with Kerry Gold Butter.

1 cup natural almond butter
4 eggs
1 tsp baking soda
pinch salt

Preheat oven to 325 degrees. Line an 8x4 inch loaf pan with parchment paper. Whisk the almond butter and eggs together until blended smoothly. Whisk in the salt and baking soda. Pour the batter into the prepared loaf pan and bake for 30 minutes. The bread is done when you can poke it with you finger and it bounces back and doesn't sink, or when a toothpick comes out clean. Remove from the oven and cool.
When completely cooled, cut into slices.
I usually put half of the slices in the refrigerator and freeze the other half for future use.


5:29:38 PM

This is one of my favorite smoothies but the almond butter type used matters A LOT in how much it will taste like toast crunch.

My "Cinnamon Toast Crunch" Smoothie

1 cup almond milk (or unsweetened toasted coconut almond milk)
1/3 cup organic almond butter
1 tsp cinnamon powder
1 tsp ginger powder
1/2 of a large, ripe organic avocado
1/2 cups of ice
stevia liquid drops to taste (I use SweetLeaf, atm)

Vanilla flavored:
1/4 tsp organic vanilla extract
slivered almonds for garnish
Chocolate Milk flavored:
1 teaspoon ORGANIC & UNSWEETENED cacao powder (NOT cocoa)
Pumpkin Pie flavored:
1 tsp cinnamon powder/1 tsp ginger /1/4 tsp nutmeg
OR I just use pumpkin pie spice powder

Place all the ingredients in order into a blender and blend until smooth. Pour into serving glass. Serve 4-8 oz immediately or store rest in mason jar. Keeps for up to 2 days refrigerated. Sprinkle slivered almonds on top, if you like.

8:54:25 PM

Broccoli Tots (tater tot substitute, since we can't eat potatoes)
prep time: 15 minutes | cook time: 20 minutes | total time: 35 minutes

1/2 CUP FLOUR (coconut or almond or brown rice (whichever you can tolerate)
1/3 CUPS SHREDDED almond cheese (optional)

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Blanch the broccoli in boiling water for 1 minute then immediately shock with cold tap water or an ice bath. Drain very, very well.

Chop finely and mix throughly with the egg, green onions, cheddar, and flour. Season generously with salt and pepper. Scoop about 1.5 tablespoons of mix into your hands and shape into a tater-tot shape. It helps if you keep your hands wet while you’re shaping. Place on your prepared baking sheet. Repeat until all the "tots" are made.

Bake until golden brown and crispy, 18-20 minutes, turning the sheet half way. Remove from the oven and enjoy hot!

10:50:25 PM


I found a really good Bread recipe.

Yes Bread, oh how I love a good sandwich.

Gluten free Almond flour sandwich bread

Prep time 20 mins

Cook time 30 to 45 mins


2 cups blanched almond flour
2 tablespoons coconut flour
1/4 cup flax seed meal
1/2 teaspoon Celtics sea salt
1/2 teaspoon baking soda
5 eggs
1 teaspoon honey or coconut nectar or yacon syrup ( stevia )
1 tablespoon coconut oil, melted butter, melted ghee or olive oil
1 teaspoon apple cider vinegar or lemon juice

1st in a large mixing bowl combine almond flour coconut flour flax meal salt and baking soda.

2 in a large bowl whisk together eggs oil Stevia and vinegar

3 mix wet ingredients into dry ingredients

4 pour batter into well-greased 7.5" x 3.5" loaf pan

5 bake at 350 degrees for 30 to 45 minutes

I didn't have any almond flour on hand, so I used millet flour to replace the Almond flour. I also added a cup of plan Greek yogurt.

Came out really good, and also made French toast with it. Hope you enjoy it as much we do. You can also play around with the recipe, like I did.


3:07:09 AM

Hi Craig

According to author Ramiel Nagel, it is the Journal of the American Dental Association that claims Xylitol stops cavities. Why wouldn't they? The anti cavity (health of the mouth you mention) properties are purported to depend on the fact that bacteria cannot digest sugar alcohols and convert them into acids??

I do not believe that bacteria and acids are the primary culprits in tooth decay. Diet is!

Love you brother,

12:59:51 PM


After talking with Mel about the lemon gingeraide he shared a tip with me that gave him so much help and hope in the beginning healing stages from MD. As all of us know the fear and worry that arises from this disease can be paralyzing and especially the symptoms of crawling and itching that seem endless with no relief in sight. Well he discovered that adding cayenne to the lemon water and making it slushy in the freezer enabled him to relieve those symptoms and for the first time to venture out of the house and into the beauty of nature that he so loves and inspires him. He just carried a bottle of this with him and whenever symptoms arose he drank some and found relief!

So, beloveds I am passing this along as I too feel the benefits. Cayenne is very warming in the stomach so please start with just a small amount from a capsule and as time goes on you will adapt and be able to add more to tolerance. How grateful we all are to Mel who has gone before us and shown us a way to heal.

“Most people do not really want freedom, because freedom involves responsibility, and most people are frightened of responsibility.” ~ Sigmund Freud

Interesting concept. Freedom and responsibility seem paradoxical, but if I were to truly accept my personal freedom, that consequently means that I am beholden only to myself; there can be no outside forces at play. Bye-bye blame!


*Dave is a counselor with Choose Again, offering sessions in Vancouver

10:24:07 AM


Although I do not personally use xylitol as a sweetner except for oral health of the mouth, I did mention it as an alternative for stevia. A friend brought to my attention the linked article below and so I can no longer recommend xylitol as a substitute sweetener. Stevia is still the best and safest option. I apologize for any confusion this caused.

"Forgiveness heals all things"

9:28:29 PM

LEMON GINGERAIDE: A healthy, refreshing, alkalizing and detoxing beverage.

Very simple to make. Pictured is everything you need. The day before let the Minute Maid frozen lemon juice thaw in the frig. Slice up some ginger, the more slices the stronger it gets, add to a cup of water, bring to a boil and simmer for an hour or more. If in a hurry you can take 3-4 bags of ginger tea and brew a strong cup. Pour the Minute Maid lemon juice into a 2 quart or larger jar/pitcher, add the liquid ginger concentrate, fill with pure water and add stevia to taste. An alternative sweetener would be pure xylitol (made from birch trees and other hardwoods with no other additives) which adds to the alkalizing benefits of the drink.

You can drink it warm but best to refrigerate to preserve freshness. Either way if you are like me you will find it hard to resist.

10 Medicinal Ginger Health Benefits:


5:13:31 PM

Hey Mel,

I'm gonna get you Sir, you dirty rat...

How dare you eat my pudding!

Chef Boyardee

5:11:40 PM

Raw "Dark" Chocolate Peppermint Avocado Pudding

Prep time: approximately 10 minutes when all ingredients are ready to go.

Clean Up: doesn't get any simpler, one mixing spoon unless you use a blender.

I do not measure anything when I make this but add as I go to my tastes and "dark" refers to how much raw cacao you add. Always organic or the cleanest ingredients I can find or afford.

I usually start with one or two ripe avocados which I scoop out into a glass mixing bowl. I don't have a blender so I mix by hand. After getting it as smooth as possible, then add liquid stevia (Wisdom Naturals SteviaClear), vanilla extract, peppermint extract and a tiny pinch of salt, all to taste and mix well. Next add raw cacao or cocoa (Now Foods has a decent one with no other ingredients) and mix gently until the powder is blended in thoroughly. I usually then pinch open a soft gel of Astaxanthin (a powerful fat soluble anti-oxidant) especially if I've made more than will last a day or two, to help preserve and mix in. Be careful as it is a dye that will stain. Next comes anywhere from 2-4 tablespoons of liquid coconut oil which is thoroughly mixed. Pop the airtight lid on the bowl and into the refrigerator.

A blender will make a much smoother version and you will be surprised how close this tastes to the chocolate pudding we ate growing up only this is a much healthier and nutritious version! Enjoy.

And remember to smile and even laugh in anticipation when making this and even more so when you taste it.
Love adds to the nutritional value! I have that from a Higher Authority.


11:59:33 AM


Using Deanna's now famous almond butter fudge recipe as a starting point I have added several ingredients to my liking.

Approximately 1 lb freshly ground almond butter

Stevia to taste (Wisdom Naturals Steviaclear)

Raw Cacao or organic 100% cocoa (Now Foods or others)
to taste

Organic vanilla extract to taste

Organic peppermint extract to taste

Organic extra virgin cold pressed coconut oil

Pecan pieces

Organic unsweetened shredded coconut

Dash of Himalayan Pink Salt or Celtic Salt

Mix/blend thoroughly, pour into pie plate or cookie sheet, freeze, cut into pieces and place in freezer bag
for storage which won't be for long!

For the adventurous you can even add a high quality organic cultured butter for an added flavor and healthy fat.

My thanks to Deanna for this wonderful healthy food that has made staying on the protocol easier because I knew there was always a treat just around the corner (refrigerator)!


Love makes all things right, holds no grievances and is always kind


12:52:33 PM

To Kelly and all those who posted desert recipes!

Thank you. How timely. :)

You know everyone is going to have their Pumpkin Pie and such this time of year so we must be extra strong to stay away, but most importantly to be armed for the upcoming holiday with our own safe protocol foods.

What wonderful substitutes to enjoy; with the Almond Cookies, Fairy Cakes or the Coconut & Almond No-Bake Balls.

May God Bless You and Comfort you :)

11:04:22 AM

Hello Everyone,

If you love the fall and winter spice flavors, and are searching for an alternative to Hot Cocoa or Creamy Hot Flavored Coffee, this is what I have found to be satisfying and comforting to me. It reminds me of eggnog.

Coffee mug full of hot Unsweetened Vanilla Almond Milk.
Add to taste "Organic Pumpkin Pie Flavored Spice" I bought this at Whole Foods, but the ingredients are simple so you can do it yourself:
Organic Cinnamon
Organic Ginger
Organic Cloves
Organic Nutmeg

Stir to mix thoroughly and enjoy!


2:36:44 PM


I am sooo happy you found a healthy treat your daughter likes!!

I completely understand about the presentation and wanted to mention that the last time I made a batch I added 1/4 cup unsweetened shredded coconut and it "really" made the consistency of the fudge much more substantial. I was able to actually cut it in squares vs it breaking apart into small pieces.

I love your creative ability to turn almond fudge into Reese's cups and you couldn't have picked a better time of the year to do it!!! Once I add cacao (chocolate) to my diet I will definitely have to try your version!!!

You might also want to try Kelly's Coconut & Almond No Bake Balls they too are a great treat and are very filling!!!

Hoping your day is filled with love, peace and prayers!!!



8:10:07 PM

Deanna my daughter love's your almond butter fudge bars, I had to get creative because the 1st time I made them it didn't look to good. So it's a visual thing for her, so I got some cupcake liners and I added stevia to the butter. THEN I heated up so 90% chocolate with some butter and more stevia half a packet or so with a little almond milk. Put some chocolate in a cupcake liner. Then add I added the almond butter, and more chocolate on the top. they came out looking just like Reese's cups. And we love them

3:42:53 AM

Spinach tortilla recipe: half bag of

organic spinach 1 cup of almond/buckwheat 1 egg. Put spinach in a pot and heat until wilted. Next puree spinach smooth. Wait until spinach cools then add egg mix well and add flour of your choosing I used buckwheat my family didn't like that to much so it's your choice.

After combine and add any seasoning you prefer place in refrigerator overnight. When ready to use make a ball doesn't matter the size big or small. Roll out add flour if there is sticking. Cook over medium Heat 2 minutes on each side.

I made to many to small I used most of them to make chips after those my family liked especially my daughter. When making chips place in over 350 degrees until crispy add salt and enjoy.

8:15:28 AM

Hi Deanna,

I'm so happy you enjoyed it!!!!

Aww thank you for your encouragement!

Also I too want to thank you. I concur with Craig, I love your fudge too. I'm savoring it, slowly coming to an end of a batch.

I'll need to make more. :)


11:11:44 PM

A special SHOUT OUT to Miss Linn....

I made her Tumeric Chicken Salad for dinner tonight and it was DELICIOUS!!!

Now I can't wait to have my leftovers for the next couple of days!!!!!

For anyone who hasn't tried it and is looking for a fairly simple and a completely scrumptious meal, I highly recommend it...!!!!!

Just ONE more reason Linn is such a blessing to us all...!!!

God Bless,

4:55:00 PM

Hi Everyone,

I was wondering if anyone has tried Bragg's Nutritional Yeast in any recipes. I was reading through some Candida Diet recipe sites and many of them had recipes that called for this Nutritional Yeast. I researched it and it says that it is perfectly safe for anyone on a Candida diet, Vegan diet, Vegetarian diet, and Gluten free diet. Just looking for some feedback.


1:10:33 AM

Thanks, Adrianne!

I'll look those up. The Coconut Crackers sound very good.
I always did love Almond Joys!

I know that website you mentioned and found it a year ago or so. I started trying to make my own chocolate bars like she did, but then found the Lily's bars. Now I just melt the Almond Lily bar or the Original Dark Chocolate bar(both are dark chocolate and not milk to avoid the dairy like I did for the first 2 years) and drizzle that over the zucchini bread or the Fairie cakes.

But the zucchini bread would never really be sweet enough to get my son to eat it and not really sweet enough for even me to enjoy. So, I'd like to try this stevita or wholesome stevia that you use.

10:05:31 PM

I use stevita supreme when I make that recipe. It really depends on the brand you use and your own taste buds. I usually botch recipes that require stevia at least two times before I get the ratio right hah. I found another great recipe the other day, for this one I use 3 packets of wholesome stevia:

1 cup unsweetened shredded coconut (80g)
1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs). SYRUP NOT ALLOWED ON PROTOCOL
2 tbsp virgin coconut oil (For all substitutions in this recipe, see nutrition link below)
1/2 tsp pure vanilla extract
1/8 tsp salt

Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.

These don't hold together too well unless you use a blender. Also I like to melt the coconut oil, stevia, water, and vanilla extract in the microwave to heat out some of the alcohol from the vanilla. I added a melted layer of Lilly's milk chocolate with sea salt and almonds and froze it. It tasted like an almond joy. I found the recipe on If you search paleo recipes you can find lots of protocol friendly recipes online, some may need to be tweaked a little and substituted for some ingredients. For example- coconut sugar can be substituted for stevia, regular flour can be substituted with almond flour. Vegetable oil can be substituted with coconut oil, etc.


7:03:07 PM

I have a question for Adrianne about her version of the Paleo Chocolate Zucchini Bread recipe.... I'm not sure best way to reach her, so I figured here.

Anyways, she says she uses 1/3 cup stevia. I'd like to ask what kind of stevia she is using.
Is it powdered like Now Better Stevia or is it a liquid?

Thank you,

11:28:05 PM


First..."HAPPY BIRTHDAY!!!"...You made it another year.

I don't visit this site much because it is too tempting (LOL). That's why I didn't respond to you chocolate question. Cacao actually has some interesting good qualities. I eat it regularly. As far along as you are, if you morning Ph remains in a good range, I don't see any acidity concerns. It's better to try to eat 80% or higher cacao.


1:33:15 PM

Hello Everyone and Welcome as Always,

Thank you Craig for this great article.

For years and years I have talked about loving pineapple without ever really understanding all the nutritional value. So you can imagine how happy I was when Craig sent me this article. It makes me feel good to find evidence to support my instincts.

9 powerful health benefits of pineapples

God Bless You All, Those who did not give up HOPE, got well.


9:24:16 PM

Hi Mel,

Here is the recipe that I sent to Kevin last weekend.

Coconut & Almond No-Bake Balls:

1 cup almond butter (unsweetened)
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
4 Tbsp. coconut milk
4 Tbsp. Coconut oil
1/4 Tspn. Stevia (or to taste)

1. Set aside a heaped tblspn. of the shredded coconut on a plate.
2. Add all the other ingredients in a bowl and blend until mixed well.
3. Mold the mixture with your hands into bite sized balls.
4. Roll the balls in the shredded coconut.
5. Place them on a plate or glass baking dish and refrigerate 30 minutes.


Thanks Mel,


11:54:43 PM

Hi Ruth,

You are welcome for the Almond Butter Fudge recipe! It REALLY is delicious!!

Also thank you for your comment and question regarding the cacao powder!! I have not tried adding it to my diet as of yet, I'm just starting my 10th week on the protocol, but thought I read that others have. I actually researched it today (not that my research skills could compare to Peter's in any way, shape or form) and found that cacao powder is highly acidic so I will NOT be adding it any time soon!!!

Last but not least, I just wanted you to know that I've been listening to all the past conference calls and just yesterday listened to one you Skype in to. I always feel so calmed and so comforted by hearing the voices of Mel, Peter, John & Linn... After hearing your beautiful voice and your incredibly intelligent questions I am adding you to the list of comforting voices...
So thank you for being an active part of this community,, you are making a difference!!!!

God Bless!!!!



12:08:11 PM

Hi Everyone,
Diet is one of the critical items that must be managed to get the immune system aligned to protect your body and your overall health. Peter told me that you are doing great when your PH is 7 for 2 weeks straight. He told me to read and learn the immune system, alkaline diet, vitamins, etc. Great advise so I am passing it to you.

I encourage you get yourself alkaline chart. Pin it on your wall in the kitchen. Get yourself some PH strips from health food store or on-line. Read the alkaline items and make them your friends. They taste wonderful..they make your body and mind so happy. PH should be checked first thing in the morning – with you yearn and not saliva. To baseline check PH for 7 days. Then weekly check it. Once I got the diet down and PH improving (slowly) then I checked it once a month when the electric bill was due. I remember things by associating with other stuff…silly, but works for me. Be aware that if your PH is over 7 once you start the protocol it can drop to 5.5 or lower. I read this in library book and my interpretation (non medical) is your body has to realign.

When I first met Mel he said he ate a lot of salads when he was sick ….so guess what I did? …yes, I ate a lot of salads and still do. I did not touch stevia nor xylitol for the first year since thought too much burden on my immune systems since I was so sick. Do some reading on these items and what they may do to your body. Also, everyone’s body is different so you can try something and see how you feel. See if you PH is improving. For example Ellen ate gluten free bread. If I ate it and felt worse. Monica and Mary drank coffee. If I drink coffee regularly my PH drops… too much acid for my body right now.

Just suggesting you be aware of what you put in your mouth.

Quick Alkaline Snack items – simple is sometimes the best
Radish - peeled, cut ends off and put in bowl of ice water then set in fridge. You can grab them any time and enjoy.

Kale - washed and drained, oven on 400 F degrees, chop or rip kale into little pieces onto a cookie sheet, add pink salt, drip tbsp olive oil all over. Bake in oven 10 minutes or until lightly crunchy. Eat. Smile.

Sorry for such a rush note…so busy right now.
You all are in my prayers for great health so want to communicate some ideas for you to consider.

Love and Health, Nan

11:06:31 AM

Hello Everyone and Welcome,

especially when it tastes so good!




4:41:51 PM

Deanna & Peter,

Thank you Deanna for the fudge recipe. It sounds great and I'm looking forward to trying it.

So far I've stayed away from cocoa powder (although chocolate was something I ate most days before morgellons).

Peter, I've stayed away from cocoa/chocolate because I've thought it is acidifying. What do you think?

4:14:47 PM

Hello all..!!!

I made this Recipe for the second time today and think I might just love it more than the first so I wanted to share!
(My first post to the Forum but figured I've got to start somewhere!!) My story will follow Mel, I promise, I am a woman of my word!!)

Almond Butter Fudge
1 cup natural, creamy almond butter
1/4 cup organic coconut oil, melted
1/4 tsp natural vanilla extract
pinch sea salt
1. Combine all ingredients in mixing bowl until smooth
2. Line square cake pan with parchment paper
3. Spread mixture evenly in pan and freeze for several hours (until almost solid)
4. Remove from pan and cut into squares (mine has always been more like a bark as it breaks away when I try to cut it but is still delicious)
5. Transfer to plastic freezer bag or airtight container
6. Store in freezer
At some point I may try to add organic cacao powder but for now this is a HUGE treat that's good for me!! I do have to remind myself slow and steady when eating this that is for sure!!!!

Have a blessed Holiday!!!

4:40:25 PM

I love janell's recipe posted back in 2013 for chocolate zucchini bread I found through searching the forums. I find it works best without a blender/ food processor, otherwise the zucchini gets too liquidy and it ends up tasting too moist and soggy like a soufflé. I always use 1/3 cup stevia and it ends up tasting like a cross between chocolate cake and a brownie.

I would like to share two delicious recipes with everyone. I made them this weekend, and my family loved them!! :)

Paleo Chocolate Zucchini Bread

1 1/4 cups almond flour
1/4 cup organic cacao powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda (I use Bob's Red Mill brand)
2 large eggs
2 tablespoons organic coconut oil
3/4 cup organic zucchini, grated
1/4 teaspoon stevia (more or less to taste)USE 1/3 CUP IF YOU WANT IT SWEET, 1/4 teaspoon I did the first time and it was too bitter and just tasted like unsweetened cocoa powder bread.

1. In a food processor combine almond flour and cacao powder.
2. Pulse in salt and baking soda
3. Pulse in eggs, coconut oil, stevia, then zucchini
4. Transfer batter to a greased loaf pan (I used coconut oil), dusted with almond flour.
5. Bake at 350 for 35-40 minutes
6. Cool for 2 hours

This will make 1 loaf, but is so yummy, you may want to double to make 2 loaves at a time

9:55:01 AM

Turkey or Chicken Vegetable Soup

As always, try to use organic ingredients.

- 2 large or 3 medium boneless skinless turkey or chicken breasts (seasoned generously with oregano, garlic powder, onion powder, pepper, and a gentle sprinkle of chili powder - does not make spicy at all unless you go crazy)
- Olive oil
- Coconut/olive oil spray
- Pre-minced garlic
- One large onion chopped
- 5 celery stalks chopped
- 15 baby carrots chopped (optional)
- Medium to large handful of frozen kale
- One carton of chicken stock (32 fl oz)

1. Bake chicken at 350 degrees for roughly 30 minutes in a baking dish lined with coconut or olive oil cooking spray. I used turkey breast that took 70 minutes to bake at 350 degrees--just follow directions on packaging.

2. Allow to mostly cool and cut into small cubes.

3. Heat two tablespoons of olive oil in a pot over medium heat. Add the minced garlic. I use a regular spoon and just put a large glop in there. Stir around and allow to cook for a minute or two. Add the onion, celery, and carrots. Stir and cook another minute or two. Add the kale, stir and cook for another minute or two. Add the entire carton of chicken stock (or veggie--whatever you have). Stir in the baked/cubed turkey or chicken. Fill the pot with water except for a few inches. Bring to a boil. Simmer for 30 minutes.

4. Enjoy this hearty, filling, nutritious soup for days. Double the recipe for one of those huge chili pots. For moms, this is great to have in the house and make once a week. My three children love it. For my 20-month old, I fed him the soup and then put the broth in his sippy cup. Us moms need to get on board the soup train because it lessens the cooking load. I can tell you this recipe makes us feel normal. Feel free to season to your own tastes!

Best to you and yours,



3:30:08 PM
click to expand

Carrie’s Hamburger Buns:

Per Deborah B conference call:
"a new recipe that my daughter discovered for protocol-friendly hamburger buns. They can also be used for dinner rolls if made a bit smaller, or as a sandwich bread substitute."


4 large eggs
1/4 cup melted coconut oil
1 cup almond flour
1/4 cup coconut flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon minced rosemary (optional)
1/4 teaspoon garlic powder
Sesame seeds


Heat oven to 400 degrees.

In a large bowl, whisk eggs until light and frothy

Add all remaining ingredients except the sesame seeds and stir gently until a batter forms. Let stand for 5 minutes.

Drop about 1/3 cup portions on to a lightly oiled, parchment-covered cookie sheet. Form into round, hamburger-shaped buns and sprinkle with sesame seeds.

Bake about 12 minutes or until the buns are firm and become a light golden brown on top. If using for hamburgers, allow buns to cool enough to slice through the center with a bread knife before serving.

11:51:49 PM
click to expand

Fairy Cake Inspiré

1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup xylitol
1/2 cup melted coconut oil
2 tbsp almond milk
2 tsp vanilla essence
Amount desired unsweetened shredded coconut

Whisk all ingredients together until smooth. Spoon into paper cases in a bun tray and bake for 10 - 15 minutes at 350.

Topped with baked Granny Smith apple slices with cinnamon


7:32:37 PM

Baked Mustard Lime Chicken - Easy

Serves: 3 -4

•1 pound skinless boneless chicken breast
•½ cup fresh lime juice (or 2 or 3 peeled tiny limes) *see note below
•½ - 1 cup fresh cilantro, chopped (really good stuff)
•2 tablespoon dijon or yellow mustard (I use Annie’s brand)
•1 tablespoon olive oil
•½ - 1 tablespoon chili powder
•½ teaspoon pink himalayan sea salt
•½ teaspoon pepper

1.Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor or blender
2.Pulse until ingredients are well combined
3.Rinse chicken breasts, pat dry and place in a 7 x 11 inch baking dish
4.Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 4 hours
5.Bake at 350° for 22 minutes uncovered, or until an instant read thermometer reads 165°
6.Serve with extra sauce spooned over the top of chicken if you like
7.Serve with big side salad – 2 cups mixed greens, ½ peeled cucumber sliced, pumpkin seeds, salt & pepper and olive oil. Note: need to eat a lot of veggies to detox.

• Note: If you cannot get too much juice from the lime then peel and throw the whole thing into the blender to make the marinade.


8:54:07 PM

Turkey Casserole - Easy meal

1 lb ground turkey breast meat
1/2 medium red onion, finely chopped
2 large celery stalks, finely chopped
1/2 large red bell pepper, chopped
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme or remove leaves from 6 to 7 sprigs of fresh thyme
Sea salt & freshly ground black pepper
1 tbsp tomato/pasta sauce (substitute: salsa)
2tbsp chicken stock
1 large egg, beaten
Some frozen green beans (steam with turkey in oven)

1.Preheat oven: 200°C, 400°F, Gas 6
2.Line a 1lb loaf pan with baking parchment or coat with olive oil.
3.Put the olive oil, onion, celery and bell pepper in a pan and sauté for a few minutes over medium heat until slightly translucent looking, do not brown.
4.Add the garlic, thyme and salt & Pepper, and continue to cook for about 3 minutes stirring occasionally, do not brown. Turn off heat and set aside.
5.Put the ground turkey in a large bowl, add the tomato sauce, chicken stock, and egg ,mix well.
6.Add the cooked vegetables to the turkey and mix well to distribute the veggies evenly into the turkey.
7.Spoon turkey into the loaf tin and level the top, slightly compressing the mixture.
8.Bake in the oven for 40 to 60 minutes, or until the meatloaf is cooked all the way through to the center, use a meat thermometer if necessary.
9.Remove from oven and leave to rest in loaf tin for 5 minutes before cutting.
10.Serve hot or cold.
11.Taste good with side of steam veggies

7:46:05 PM

Roasted Chicken with Vegetables

Prep time: 15 minutes
Cook time: 1 hour, 15 minutes (** see note below)
Servings: 4
Level of difficulty: medium

1 onion, cut into 8 wedges
1 fennel bulb, trimmed, halved and cut into ½ inch slices (can replace with fennel seed or optional)
1 yellow pepper, cut into ½ inch thick strips
1 rutabaga, peeled, halved and cut into ½ inch slices
1 chicken, cut into 8 pieces (** See note below)
2 Tbsp. seasoning mix (see below)
2 Tbsp. olive oil
1 lemon, cut into ¼ inch slices
6 cloves garlic, peeled and thinly sliced
½ cup black olives (packed in water) – (optional)
1 bunch fresh thyme sprigs
1 cup broth, chicken or vegetable

1 Tbsp. paprika
1 tsp. garlic powder
1 ½ tsp. salt
½ tsp. black pepper
1 tsp. dried rosemary
1 tsp. dried oregano
½ tsp. cayenne

1.To make the seasoning mix, simply combine all ingredients in dish. Use spoon to mix.
2.Preheat oven to 425 degrees F (218 degrees C).
3.Spread onion, fennel, yellow pepper and rutabaga in the bottom of a large roasting pan. Arrange chicken pieces on top of vegetables. * See note below.
4.Sprinkle chicken and veggies with seasoning mix then drizzle with olive oil.
5.Lay lemon slices on top of chicken pieces, scatter sliced garlic and black olives into pan and tuck in a few fresh thyme sprigs. Finally, pour broth into the pan.
6.Roast chicken for 15 minutes at 425 degrees F (218 degrees C), remove from oven, baste with pan juices. Reduce temperature to 375 degrees F (191 degrees C), return chicken to oven. Roast chicken for about an hour more, until juices run clear and temperature reaches 165 degrees F (74 degrees C) in the thickest portion of the chicken.
7.Let rest 5 -10 minutes before serving.

*Note: if do not have roasting pan then use casserole dish and cover with foil.

** Note: You can split the recipe in half-just use package of 4 chicken breast. Cooking time will reduce to 30 to 40 minutes instead of 1 hour. Put chicken breast on plate to rest 5-10 minutes and keep veggies in oven until ready to serve.

10:03:31 PM

Egg Spinach with Oregano & Red Pepper recipe – Easy

Good for Breakfast, lunch or dinner.

As you know Oregano and Red pepper are really good for us so I tried them in my eggs and really like it. Enjoy!

1 - 2 eggs
1 - 2 cups of fresh spinach
2 tbsp Coconut oil (or 1 tbsp Olive oil & 1 tbsp butter)
¼ cup onions – chopped
1 clove - chopped
Dash of Oregano
Dash of Red Pepper
2 tsp Plain Yogurt (optional)
Dash of Salt and pepper (optional)

1.Remove stems then wash & drain fresh spinach.
2.Chop onion and set aside
3.Chop garlic and set aside
4.Add coconut oil to pan on medium heat and let it melt to cover the pan. Use spatula to spread evenly. See note below *
5.Add chopped onions to pan and cook until they become translucent – about 1 or 2 minutes.
6.Add chopped garlic to pan and cook for 30 seconds.
7.Add spinach and cook until soft about 1 minute.
8.Move these ingredients to one side of the pan. 9.Crack 1 or 2 eggs into the other side of pan.
10.Sprinkle Oregano and Red Pepper on eggs and spinach mixture.
11.Cook eggs until the whites have completely set – whites are solid and not runny so about 2 minutes.
12.Turn eggs over and let cook other side for about 30 seconds to 1 minute. Do not cook over 1 minute or eggs may be over done.
13.Remove eggs and spinach mixture from pan to plate.
14.Spoon a few dabs of yogurt on top.
15.Add dash of salt and pepper if you like.

*Olive oil and butter can replace coconut oil for a richer flavor.
Be sure to cook olive oil on medium to low heat since will go bad at high heat.
Also, it is suggested to remove dairy (that means butter & yogurt) from your diet until your recovery has advanced so be aware as you add things back in.
I use Ghee butter to reduce lactose issues. Mel and Peter rave about Kerry or Carey butter. I think they said they get it at Trader Joes.

3:41:24 PM

Easy Turkey and Spinach Meatloaf Recipe

1 1/2 Cups Pecans (chopped)
1 Pound Lean Ground (Organic) Turkey
1 Package (10 ounce) Frozen Spinach –( thawed and squeezed dry) *
2 Eggs (optional) **
1 Tablespoons Extra Virgin Olive Oil
1/2 Small Onion diced
1 Teaspoon Dried Basil *
1 carrot diced (optional) ***
1/4 Teaspoon (Pink Himalayan) Sea Salt
1 Pinch Black Peppercorn in grinder

1.Preheat oven to 375 degrees.
2.In a food processor, grind the raw pecans to a medium-fine texture …or buy them already in pieces… or put in plastic bag and use the bottom of the olive oil bottle to make into small pieces.
3.In a large mixing bowl, combine ground pecans with remaining ingredients. Mix well so bind when cook.
4.Place into an oiled loaf pan and bake for 30 minutes.
5.Remove from oven and allow to cool a few minutes before serving.

*Note: Fresh Spinach and or Fresh Basil can be replaced in this recipe.

**Note: If one has an egg issue then the Eggs can be removed; they are used to bind the meatloaf --just put turkey meat in fridge for 30 minutes prior to preparing and leave a little water (moisture) in the spinach.

***Note: carrots have glucose so suggest you omit until advancing in your recovery.


12:09:29 PM



2 large sweet potatoes, peeled
oil spray, or 1-2 tbsp olive or coconut oil
2 tsp curry powder (or cinnamon, for sweet fries)
1/2 tsp garlic powder (omit for sweet fries)
1/2 tsp salt (or to taste)

Preheat oven to 400F and grease a baking sheet.

Cut the potatoes into fry shapes (thick or thin), then soak them in water for around 45 minutes.

This is the important step to make them crispy!

Drain, and pat dry. Toss the fries with the oil or oil spray in a large bowl. Add all other ingredients and mix well.

Spread the fries on the baking sheet. Bake 25-30 minutes, turning halfway through.

For even crispier fries, feel free to leave them in longer or broil for the last 1-2 minutes.

NB if cooked on parchment paper, it will absorb some of the moisture.

(credits: this is a recipe from

PS I have more of such recipes stored online (all vegan) if anybody's interested, let me know and I'll share with ya... cuz sharing is caring ey!

12:02:27 PM

Thank you so much for those pictures (I'm a visual learner) so I learn best when the subject matter is visualized in one way or another (i.e. pictures being perfect for this cause).

Here's one from my little collection:



2 large yellow onions or sweet onions, diced
2 medium carrots, diced or sliced
2 stalks celery, diced or sliced
2 tablespoons olive oil
3 cloves garlic, cut into very small pieces
1/2 cup fresh parsley, chopped
2 cups clean vegetable scraps - optional
1/3 cup diced tomatoes (fresh or canned) or 1 tablespoon tomato paste
11 - 13 cups cold water
1 bay leaf
1 teaspoon dulse or nori
1 sprig fresh thyme
1/2 teaspoon salt – or to taste

In a soup pot, sauté onion, carrots, and celery in oil over low to medium heat until onions begin to look translucent.

If vegetables are beginning to stick to pan, add more oil or a tablespoon or so of water.

Continue cooking until onions begin to brown.

Stir often.

Once onions are lightly browned, add garlic and sauté for 1 additional minute.

Add remaining ingredients, except dulse or nori, thyme, and salt, and slowly bring to just under the boiling point over medium heat. (Adjust heat depending on your stove.

The key is to slowly heat the mixture to ensure optimal flavor extraction from vegetables.)

Reduce heat and simmer for approximately one hour.
Add dulse or nori and thyme in the last 20 minutes of simmering.
Add salt to taste.
Remove from heat and allow to cool slightly.
Strain through a fine mesh strainer or cheesecloth.

Keeps in refrigerator for 3 to 4 days or in freezer for several months.

Add a chopped parsnip or a leek if desired.

[credit: this is a recipe taken from

2:38:56 PM

Avocado basil salad

Avocado sliced or diced
garlic pressed
Red onion finely sliced or diced
Basil diced
Ginger diced
Persian cucumber small slices or diced
Celery diced
Sea salt
Coconut oil
Apple cider vinegar
Small amount of mixed green salad

Combine all the ingredients together, enjoy it with a romain lettuce wrap

2:30:12 PM

Turmeric chicken salad

Boil chicken meat
Tear the chicken to thin pieces or whatever shapes of your preference
Diced celery
Diced garlic (make sure you press the garlic to release allicin which is the organosulfur compound an the beneficial part of garlic)
Diced or short slices of red onions
Diced or thin slices of Granny Smith green apple (only if you're in the month that you can add apple in your diet.)
Sea salt
Coconut oil or olive oil
Black pepper

Combine all ingredients and use a lot of turmeric for flavoring, drench all the ingredients make sure all the ingredients are fully dressed with turmeric. Enjoy! it's delicious ESPECIALLY eat it with cauliflower tortilla, top it off with a dash of lime and cilantro.

I stumbled on a great trick, to take away the bite in the red onions, slice the red onions and dip them in apple cider vinegar then dice them before put in the salad or eating. It is delicious anytime you add red onions to any salad of your choice.

1:28:25 PM

Cauliflower tortilla

One head of organic cauliflower
Grate it
Heat toss in skillet for about 2 minutes
Use paper towels remove water
Add 2 eggs with sea salt and black pepper (also can add other ingredients like scallions, cilantro, basil...)
Place flat circles on cookie sheets
Bake in 350 degrees for 10 minutes
Flip over bake another 5-7 minutes
Take out of oven
Skillet put kerrygold butter or coconut oil, brown it a bit
Completed and serve with choice of food

1:03:37 AM

Good pesto recipe, Sam! I plan to put this on my BlueDiamond Artisan Nut Thin crackers- multi-seed version which I tolerate well. Thank you!
Warm Regards, Mary

10:28:27 PM

Hi everyone,

Thanks for posting these delicious treats! Can't wait to start trying some new recipes.

Food is so healing, and preparing good food feeds the soul as well as the body.

I thought I'd contribute this dairy free pesto recipe. I don't ever really measure the ingredients so feel free to play with the proportions. I use cucumber slices to replace crackers. It still gives you that crunchy texture but without the processed carbs. Also tastes great on fish or stir fried vegetables.


1 pack of basil, I usually get the organic at trader joe's
Juice of 1 lemon
Lots of garlic, I put about half a bulb but I'm a garlic lover
Sea salt to taste
Olive oil, generous pour
Nuts, I like to use walnuts instead of pine nuts because they are more nutritious

Put it all in the food processor and voila!

Keeps nicely in a sealed jar in the fridge or you can freeze into cubes in an ice cube tray.

Lots of love to all,



1:10:17 PM

Ruth you're so welcome, I'm glad you found the burgers useful. Here is the tart recipe.

Avocado Lime Tart

Tart crust ingredients:
2 cups almond flour
1/4 tsp sea salt
2 tbs coconut oil
1 large egg

Place flour and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball. Press dough into a greased 9 inch pie dish. Bake at 350° for 8-12 mins.

Filling ingredients:
1/2 cup coconut milk
2 tsp vanilla essence
1 1/2 tsp stevia powder
1/8 tsp salt
3 avocados peeled seeded and mashed
1 large Lime zest and juice
1/4 cup coconut oil melted

In a small bowl add coconut milk, vanilla, stevia and salt and whisk. Set aside. In the bowl of a food processor add avocados, Lime zest and juice and process until smooth. Add coconut milk mixture and then finally the coconut oil and process until thoroughly combined. Pour into tart crust and chill.

Please note that I don't have a food processor and made these recipes either by just whisking or using my little blender.

1:44:34 PM

Thank you Fiona for the recipes. I made the salmon burgers yesterday - 3 tins worth, had some for lunch and the rest are in the freezer. Such a helpful idea and great for any mealtime. I'll be trying the bread next :)

1:58:28 PM

Grain free bread

Hi folks, I've tried a few different bread recipes and this is the only one I've actually been able to eat! It's nice while still warm out of the oven or if left to cool, toasted and spread with organic butter.

1/2 cup + 2tbsp coconut flour sifted
2 tbsp flaxseed
1 tsp baking powder
1/4 tsp sea salt
6 eggs separated
4 tbsp butter melted
1/2 cup coconut milk
1 tsp lemon juice

Preheat oven to 375 degrees. In a large mixing bowl sift together all dry ingredients. Separate eggs and add yolks to the dry mix and the whites to a medium bowl. Add the butter, coconut milk and lemon juice to the mix and stir thoroughly. Whip egg whites until stiff peaks form and fold into mix. Spoon into a greased small loaf tin and bake for 35-40 minutes, covering for the last 10 mins. Allow to cool for 10 mins before transferring to a cooling rack. Will keep in the refrigerator for 4 days.

7:20:46 AM

Salmon Burgers

1 tin of wild salmon
1 red pepper
1 medium onion
Salt and pepper
1 egg
Almond flour
Olive oil

Chop the onion and pepper finely and saute in a little olive oil for 5 mins. Flake the salmon into a large mixing bowl being careful to remove any bones. Add the onion and pepper, salt and pepper (to taste) and mix. Beat egg and add to mix then add almond flour a little at a time until the burgers will hold their shape. Fry in olive until golden on both sides.

2:03:48 PM

Ruth, thanks for the great Fairy Cake recipe. I made them in a brownie cake pan which is like a muffin pan only square, but didn't have to use any paper liners. They came out perfect ...remind me of Almond Tea Cakes. A wonderful addition to our diet.

12:08:55 PM

Dear Mary,

I had them with coconut oil with cinnamon delicious.
I also had them with blueberries scrumptious! I do like it with blueberries more. I too was thinking next time put them in the batter.
Thank you for the chocolate. I was looking for a chocolate that we allow to have so I can use with these delicious desserts.

Thank you Ruth,
I end my meals with one of your delicious fairy cakes the last few days. very satisfying! Today I'm on my last one:(
I'll have to hit the oven again this weekend if I want little delights throughout my next week :) like a bite of sunshine.


1:17:56 AM

I am going to make the Fairy Cakes and drizzle melted Lily's chocolate over them or even put some of the Lily's chocolate chips in the batter with blueberries. The Lily's chocolate is made with no sugar just stevia, inulin and a few other things but not sugar or dextrose. NuStevia also makes Chocolate Syrup which can be drizzled over or onto coconut milk ice cream or just to make chocolate coconut or almond
Thanks for this yummy recipe, Ruth! And the great picture Linn!

2:49:49 PM

Hello Everyone and Welcome,

Ruth posted this over a month ago and as you can see Linn baked her interpretation of the recipe. So adding this picture from Linn I thought I'd take the opportunity to move this to the top.

Here is the best recipe I've come across so far for English fairy cakes which are like the base for a cupcake. You could also use it to make a sponge cake. It satisfies my need for the occasional cake - it tastes and has the texture of REAL CAKE. This recipe will make 10 -12 fairy cakes.


1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup xylitol
1/2 cup melted coconut oil
2 tbsp almond milk
2 tsp vanilla essence

Whisk all ingredients together until smooth. Spoon into paper cases in a bun tray and bake for 10 - 15 minutes at 350.

They do not stay fresh beyond two days so either eat or freeze!

2:12:23 PM

Juicy Healthy Baked Chicken Breast

The secret to juicy baked chicken… to bake for a short time at a high temperature. Baking for just 20 minutes at 450 degrees will result in delightfully juicy baked chicken breast, every time.

For Easter my friends wanted me to join them after church at local Mexican Restaurant. Since diet is so important I called the restaurant to see what I could eat. I looked on-line first to see the menu and get a few ideas. When I called the manager got on the phone and indicated he would cook my lunch special ….any way I needed. He says he gets a lot of request and he is finding more and more people have diet issues. Well, when we arrived he showed me their procedures for cooking their food to make sure I would have no issues.

I had the best and juiciest chicken I have ever had. Yummy! Great food and friends made this a special Easter for me.

Juicy Healthy Baked Chicken Breast

Serves 2

2 large (8oz) boneless, skinless chicken breast.
2 tsp olive oil
½ tsp sea salt
¼ tsp ground black pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried oregano
¼ tsp paprika

1. Preheat oven to 450 degrees F. Line a baking dish with foil.
2. Brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.
3. Bake, uncovered for 10 minutes, flip to the other side, lightly brush again with olive oil and bake for additional 8-10 more minutes, or until juices run clear when pierced with a fork. (make a small slit in the thickest part of chicken to ensure done (white color). Thermometer should read 165 degrees F.)
4. Move chicken to platter. Loosely cover with foil and allow to rest 5 minutes before serving.

Note: You will need to adjust the baking time to the size of chicken breast. This recipe good for 8oz, but if you use 6 oz then may only set for 8 minutes each side and if use 12oz then 12-15 minutes each side.


10:30:19 AM

Broccoli Soup


1 TBS olive oil
1 med onion chopped
2 heads of broccoli
1.5 litres vegetable stock
Salt and pepper

Heat oil in a large pot and saute onion over a medium heat until soft. Add loosely chopped broccoli heads and saute for 5 more mins. Add stock, season to taste, cover and simmer for 20 mins. Blend using stick blender and enjoy!

4:25:52 PM


* 1 cup butter, softened ( I used 1 cup of coconut oil)
* 2 drops of stevia ( you can add more depends how sweet you like them)
* 1 egg
* 1 teaspoon of lemon juice
* 1 Tablespoon Lemon zest
* 1 teaspoon vanilla
* ½ teaspoon salt
* ½ teaspoon B powder
* 2¼ cups any flour of your preference ( I used unbalanced almond flour for its texture upon chewing, yum)

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter or coconut oil and stevia together.
3. Add egg and beat in well.
4. Add lemon juice, lemon zest and vanilla and mix until well blended.
5. Add salt, baking powder and flour and mix until well incorporated.
6. Roll cookies into 1 inch balls and place on greased cookie sheet. Space cookie dough balls about 2 inches apart from each other.
7. Bake at 350 degrees F for 8-10 minutes or until lightly golden on the edges of cookies.
8. Refrigerate, they taste better cold
9. Enjoy!!! I have to practice self control with them. :)

10:37:43 PM

Hi Mary, Linn, Ruth. Thank you for your recipes. Team work is good thing!

I hope everyone will try the Green Smoothie below since it is Green machine to health. I laugh that I am suggesting this drink since a couple of years ago you could not get me to drink this stuff…no way, but to my surprise it is amazing. It is really green, but it is really powerful. You many need to tweak it some to your liking. I like a little extra salt. It is dense and will fill you up for sure. You may not even think about coffee in the morning again. Any invaders in your system are going to hit the road if drink this often.

Eating healthy is so important in getting healthy. It is also so important to maintain our health too.

So I was chatting with Mr. Mel, at one of his coffee, tea and me mornings, on all the new recipes I was learning. We both agreed I should share. That is the important thing in life right….for us to share….for us to all help each other to make things better.

For me the diet was the challenge so I started with salads.
• Wash your veggies. You can cut in bit size and store in glass containers. Cut enough for 2 or 3 days. Add different veggies at least twice a week to mix things up once you know what works.
• Listen to your body. Just because it seems healthy your body may not be able to tolerate something at this time so make daily menu simple then if you feel it is ok then you can add more ingredients (recipes) to your day. For example I can eat 1 egg, but 2 eggs at a meal will make me feel off. I cannot eat beets, but I can eat different fruits now. Just need to pay attention to how you feel after you eat… are you the same, better or worse.
• Quantities below are guidelines. If you are still hungry (by the way craving sugar is sign of being hungry, or being really tired could be a sign of being hungry) then add a little more, but do not over eat since it is not healthy to have extra food in your system.

Introducing Veggies into your life.

Basic Salad Bar Recipe

Greens 2-3 cups
• Arugula
• Spinach
• Mixed Greens
• Romaine
• Watercress
• Kale

Vegetables (1 to 2 cups per salad unless noted)
• Cucumber
• Peppers: red, yellow, green
• Sprouts: sunflower, pea shoots, clover, etc
• Tomatoes: grape, cherry
• Beets (1/4 to 1/ 2 cup)
• Red onions (1/4 to 1/ 2 cup)
• Scallions (1/4 to 1/2 cup)
• Broccoli, (lightly steamed)
• Cauliflower,(lightly steamed)
• Cabbage: read, Napa, etc
• Snap Peas
• Asparagus (lightly steamed)
• Artichoke hearts (packed in water in glass jars)
• Hearts of palm (packed in water in glass jars)
• Kalmato olives (read label – only want natural ingredients) - 1/ 4 to 1 /2 cup
• Zucchini
• Roasted Eggplant
• Herbs fresh or dried: parsley, basil, cilantro, mint etc (1 tsp if dried and 1 cup if fresh) and dill and oregano ( 1 tsp dried and 1/4 cup fresh).

Protein (4 to 6 ounces)
• Canned fish (packed in water): salmon, sardines, herring and tuna – be aware of mercury issues with Tuna so get appropriate brand and do not eat too often
• Chicken (baked or roasted)
• Turkey (baked or roasted)
• Hard boiled eggs (2)
Healthy fats (choose one)
• Avocado 1/ 4 to 1 / 2
• Nuts raw: almonds, cashews, walnuts, pecans (at first I could only tolerate almonds so be careful).
• Seeds, raw: flax, chia, hemp, sunflower, pumpkin, sesame ( ¼ cup)
Dressing (1 to 2 tablespoons)
Basic ingredients to salad dressing, but experiment to see what you like and can tolerate. I usually just add little EVOO with S&P, but sometimes nice to make a dressing.
• Oil: extra virgin olive, flax, avocado, walnut
• Lemon or lime juice, or apple cider, balsamic
• Dijon mustard (I will send recipe how to make in future)
• Seasonings: Himalayan sea salt, fresh ground black pepper
• Avocado or Tahini to make dressing creamy
• Herbs: garlic, basil, oregano, onion, rosemary

I hope you enjoy eating healthy and regaining your health.

Cheers, Nan

12:10:32 PM


* 2 tablespoons cider vinegar
* 1 1/2 teaspoons chopped fresh dill or from the bottle
* 1 teaspoon sesame seeds
* 1 teaspoon olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup thinly sliced green cabbage
* 1 cup thinly sliced red cabbage

Combine the first six ingredients then add the cabbages in and toss to coat.

6:56:28 PM

Here is the best recipe I've come across so far for English fairy cakes which are like the base for a cupcake. You could also use it to make a sponge cake. It satisfies my need for the occasional cake - it tastes and has the texture of REAL CAKE. This recipe will make 10 -12 fairy cakes.


1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup xylitol
1/2 cup melted coconut oil
2 tbsp almond milk
2 tsp vanilla essence

Whisk all ingredients together until smooth. Spoon into paper cases in a bun tray and bake for 10 - 15 minutes at 350.

They do not stay fresh beyond two days so either eat or freeze!

1:04:12 AM

Hi Nan, thanks for continuing to add some good recipes to the forum. I am psyched about trying the green drink! And, wanted to add that I was making my own mayo for a couple years now and I use the food processor. It takes less than 5 mins. My mayo recipe is:
2 egg yolks (room temp)
1 whole egg
1/2 tsp dry mustard
1/2 tsp salt
large pinch of white pepper
2 TBS of lemon juice
Let that mix for about 10 seconds and then start the drizzle in of 1-1 1/2 cups light olive oil (sadly EVOO gives the mayo a bitter taste). It starts to emulsify pretty quickly and comes out perfectly every time. I could never get it to emulsify when I tried electric beaters. I read that it keeps in fridge for as long as the eggs were good for as indicated on their carton. I actually don't like my mayo so thick so I started making mine with 1/2 olive oil and 1/2 avocado oil.
Anyway, it is great in egg, tuna or chicken salads! Looking forward to more real life recipes like the ones you've posted.

12:24:28 AM

Dr. Hyman’s Green Breakfast Smoothie

This is probably the healthiest smoothie in the whole world. It is all veggies so drink up.

Per Dr Mark Hyman “after giving up sugar for long periods of time, I find that I don’t need to have sweet shakes in the morning. Instead, I crave nutrient dense foods that fill me up and keep me going for hours”

I suspect Dr Hyman had Morgellons as well since I saw some pictures of him when he was ill and he had to stop working for over a year.

I hope you enjoy this treat.

• 1 lemon, quartered (washed and unpeeled) - ( I like to use lime as well).
• 1 whole avocado, peeled and pitted
• 2 stalks celery
• 2 cups spinach
• ½ bunch parsley
• ½ bunch cilantro
• 1 organic cucumber (washed and unpeeled)
• 1 teaspoon organic extra-virgin olive oil
• pinch of sea salt
• water as needed

1. Place all ingredients in a blender.
2. Blend together until smooth, adding (filtered) water, as needed for desired consistency.


11:45:37 PM

Eggplant Beef Casserole

Lunch or Dinner

Serves 6

Sometimes I decide what to cook based on what is on sale at the grocery. Last week eggplant, free range beef and shallot were all on sale so I prepared this tasty meal. I think this is a favorite.
It is pretty heavy meal so do not over eat. I prepare single serving to be about 1 cup with large salad. If you have extra it freezes well to have later as another meal.

1. 1 lb. ground beef (free range)
2. 2 eggplants, cut in slices
3. 4 shallots, minced (or 1 large onion finely chopped) – shallots have a mellow flavor
4. 4 garlic cloves, minced
5. 1 tsp. fresh rosemary, minced
6. 1 tsp. fresh oregano, minced
7. 2 cups of tomato sauce
8. 4 tbsp. extra-virgin olive oil
9. Sea salt and freshly ground black pepper to taste
10. 1 tablespoon of finely chopped fresh parsley or 1 teaspoon dried parsley

1. Preheat oven to 400 F.
2. To make sauce, in a large skillet over a medium heat, warm 1 tbsp. of olive oil and sauté the ground beef with the shallots, the garlic, the rosemary, and the oregano. Cook until the meat is evenly browned and all the liquid has evaporated about 10 minutes. Add tomato sauce, combine well and bring to boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.
3. Remove lid, add parsley, salt and black pepper. Taste and adjust seasoning if necessary. Simmer for 10 more minutes.
4. While sauce is simmering, cut the unpeeled eggplants into ½ inch slices. Try to cut the slices the same size so cooks the evenly. Place the eggplant on a roasting pan and lightly coat (brush on) with olive oil on each side. Roast in the oven for 10 minutes, and then let cool for 5 minutes.
5. Once the eggplant slices are cool, divide the eggplant slices into 3 equal parts. Place a layer of eggplant slices on the bottom of the ovenproof dish. Spread half of the meat sauce, add second layer of eggplant slices then the rest of the meat sauce and finish it with the last layer of eggplant slices.
6. Bake for 15 minutes. Let it rest for 5 minutes before serving.
7. Server with green salad; greens, cucumber, red onion, radishes and olive oil for dressing and 8. Yummy !

10:36:37 PM

Greek Chicken Thighs with Artichokes and Olives

This recipe, from Dr Mark Hyman’s new book Eat Fat, Get Thin, features traditional Mediterranean ingredients like lemon, oregano, artichokes, and olives, making for a delicious entree. I use his recipes a lot, but modify recipes on some ingredients that bother me.

Serve this dish in shallow bowls with the vegetables and juices poured over the top.
Add a tossed green salad with a quarter of an avocado per person, dressed with olive oil, and you have a wonderful meal. Enjoy!

Serves 4

1. 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds) or chicken breast
2. 1 / 4 teaspoon sea salt
3. 1 / 4 teaspoon freshly ground black pepper
4. 1 / 4 teaspoon granulated garlic
5. 1 medium onion
6. 2 1 / 2 tablespoons extra-virgin olive oil, divided
7. 4 large garlic cloves, finely chopped
8. 1 can (15 ounces) water-packed artichoke hearts, drained
9. 4 ounces mixed, pitted Greek olives
10. 1 1 / 2 cups low-sodium chicken broth
11. 2 tablespoons (heaping) fresh chopped oregano leaves (or 2 teaspoons (heaping) dried oregano)
12. 1 large lemon, sliced into thin rounds (preferably Meyer lemon)
13. 2 tablespoons water (optional)
14. 1 tablespoon arrowroot starch (optional)

1. Trim any excess fat from the chicken thighs. Season the chicken with the salt, pepper, and granulated garlic.

2. Cut the onion in half through the root end. Peel, then lay the onion flat on a cutting board and slice crosswise into thin half-moons.

3. Heat 1 1/2 tablespoons of the oil in a heavy, wide-mouthed pan (3- to 4-quart braiser or sauté pan with a lid) over medium heat. When the oil is hot, add the chicken, skin side down. Cook until the skin is crisp and golden brown, 7 to 9 minutes. Remove the chicken thighs from the pan to a plate or rimmed baking sheet and set aside.

4. To the same pan, add the onions and cook until softened, 3 to 4 minutes. Then add the chopped garlic and cook 1 minute more. Add the artichoke hearts, olives, broth, remaining olive oil, and oregano. Add the chicken thighs back into the pan and top the chicken with the lemon slices.

5. Bring the mixture to a strong simmer, put the lid on, and reduce the heat to medium-low. Simmer over low heat for 12 to 13 minutes or until the thighs reach an internal temperature of 165°F when measured with a digital thermometer.

6. To serve, place the chicken thighs in shallow bowls and pour the vegetables and jus over the top. If you prefer thicker gravy, whisk together 1 tablespoon arrowroot starch and 1 tablespoon cold water in a small bowl until smooth. Remove the chicken thighs from the pan and stir the arrowroot mixture into the juices and stir. Cook for 1 to 2 minutes, until the juices thicken into gravy.

7. For extra veggies add steamed sliced zucchini on top of the chicken. Eat a salad too.


9:42:09 PM

Avocado Fish (Tuna or Salmon) Lettuce Wraps

Fast, easy and really good Entrée for lunch or dinner.

This recipe serves two, but is so good you just may eat the whole thing yourself. I do!

1. 1 can fish (packed in water) salmon, sardines, herring, tuna, etc. Note: Wildplant, American, Raincoast and Alaskan (brands for Tuna or Salmon) have no mercury.
2. ½ very ripe avocado
3. 2 tbsp paleo mayonnaise (see below for recipe)
4. ¼ cup green (or black) olives (packed in water, No vinegar)
5. 2 tbsp diced green chiles
6. 2-3 scallion /green onions
7. 2 to 4 cups of green leaf lettuce (or your favorite green!)
8. Cucumber (sliced)

1. Cut olives in half and dice scallion.
2. Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
3. Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
4. Place big spoonful of tuna salad with several slices of cucumbers on a large leaf of lettuce, wrap it and enjoy it! Or if you want to use a fork then cut up (2 cups per serving) large leaf lettuce or greens with sliced cucumbers and put on plate. Then add the Tuna salad on top. Remember to Eat lots of veggies .... :)

Paleo Mayo for Tuna
1. 1 egg (at room temperature)
2. 2 tbsp lemon juice
3. 1 tsp rosemary
4. 1 tsp oregano
5. ½ tsp sea salt
6. 1 cup light olive oil (not EVOO – the flavor will be too strong)
7. This recipe will make approximately 24 1tbsp servings
1. Add egg, lemon juice, rosemary, oregano, and sea salt to a mixing bowl.
2. Whisk together with an electric mixer on low until well blended. Don’t turn off the mixer at any point during this process.
3. While still whisking, slowly add in your olive oil. Slow is the key word here. Like, one little drizzle at a time slow. Slowly but surely, you’ll see the emulsion start to form. Once you see the emulsion forming, continue to add in your olive oil just as slowly until your mayonnaise reaches the desired consistency.
4. Refrigerate in a glass jar and enjoy! Will last in the fridge approximately one week. Taste great as a dressing on other salads.


8:03:06 PM

Easy recipe below for Asparagus. Taste good with chicken or any other protein for dinner.

Suggest you eat 20% protein and 80% veggies to regain your health. See additional notes at the end of the recipe on alkaline diet to heal the infection and other health benefits.

Oven-Roasted Asparagus

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 2 or 3 clove garlic, minced (the more the better)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 tablespoon lemon juice

• Prep 10 m
• Cook 15 m
• Ready In 25 m
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 10 to 15 minutes depending on thickness. Add lemon juice just before serving.

• Cook's Note
• Before cooking remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.
• Tip
• Aluminum foil on baking pan can be used to keep food moist, cook it evenly, and make clean-up easier.
• Buying tips
• Asparagus is commonly sold in bundles of about a pound, standing upright in a try of water. Select bright green asparagus with closed, compact, firm tips. A rich green color should cover most of the spear. Stalks should be almost as far down as the green extends. Try to buy stalks that are equally thick so they cook evenly. If the tips are slightly wilted, freshen them up by soaking them in cold water. Avoid tips that are open and spread out, moldy or decayed tips, or ribbed spears (spears with up-and-down ridges or that are not approximately round). Those are all signs of aging, and indicate tough asparagus and poor flavor.
• Storing fresh asparagus - To make sure they keep their freshness, stand asparagus bundles in about 1-inch of water in a jar or shallow tray and keep them in the refrigerator. Cook the asparagus spears with 2 or 3 days of purchase.

• Benefits to your health
Why Alkaline - Infection is acid so to get healthy one wants to add alkaline type foods to their diet to restore PH levels. Looking at the alkaline food chart you will see that asparagus is a great option.
So Eat Lots of Vegetables!!!! - This normalizes your alkalinity, which yeast, fungi, parasites and other invaders do not like. Suggest you eat 2 or 3 cups of veggies at each meal to help replenish and detox your body to clear the infection.
• Also great items found in this recipe are olive oil, garlic and lemon:

Garlic has powerful antifungal properties to attack yeast, while also preserving and boosting the good bacteria in your digestive system. Garlic stimulates the liver and colon, giving it a potent detoxifying effect on the body. Detox is very good to get rid of infection. If you love garlic, then use it liberally to flavor your food. Garlic naturally inhibits the growth of molds and yeasts. In fact, it contains allyl alcohol, which utterly destroys yeast… like a beast. Trust me, you need to eat garlic.

Olive oil contains a plant chemical named Oleuropein, which is found in both olive oil and olive leaf extract (found in the protocol). It contains powerful anti-fungal properties and stimulates your immune system response to yeast. It has also been shown to help stabilize blood sugar levels – this is important for because elevated blood sugar levels can feed your yeast overgrowth. The better olive oils are stored in dark glass bottles rather than clear or plastic containers.

The health benefits of lemon include treatment of throat infections, indigestion, constipation, dental problems, and fever, internal bleeding, rheumatism, burns, obesity, respiratory disorders, cholera and high blood pressure, while it also benefits hair and skin care. Known for its therapeutic property since generations, lemon helps to strengthen your immune system, cleanse your stomach, and it is considered a blood purifier. It is full of great vitamins and the one fruit you should be sure to add to your diet to regain health. It is very alkaline choice. Squeeze some in glass of water and drink often.


1:42:36 PM

Below makes a very good dinner. I usually bake chicken a head of time and put in freezer until I need it for a recipe.
I hope you like it!

Chicken Pot Pie

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: Serves 4 to 6

• 2 Tbsp. oil, such as coconut or olive
• ¼ cup onion, minced (heaping cup since onions have so many benefits)
• 1 leek, white part only, thinly sliced (or use 6 to 8 green onions)
• 8 asparagus spears, cut into 1 inch pieces (.5 to 1 cup – see below for other veggie options)
• 1 yellow squash, halved lengthwise, thinly sliced (1 to 1.5 cup – also, can replace or add zucchini and or red bell pepper. Total of 2 to 2.5 cups veggies is best if like to absorb the broth, if like more liquid then use less veggies )
• 2 cups chicken stock, plus an additional cup if needed
• ¼ cup coconut milk
• 1 Tbsp. arrowroot powder
• ½ tsp. salt
• ½ tsp. pepper
• 2 to 3 cups cooked chicken, cubed (use breast or tenders - cook a head of time)
• 1 Tbsp. fresh parsley, minced
• 1 tsp. fresh tarragon, minced (or replace with basil, or rosemary)
• cayenne pepper (optional)

• ½ cup coconut flour
• ½ tsp. baking soda
• ½ tsp. salt
• ½ tsp. pepper
• 4 eggs
• ½ cup coconut oil, melted
• ¼ cup coconut milk
• 2 tsp. apple cider vinegar
• Minced parsley for garnish

1. Heat oil in a large skillet over medium heat. Add onion, leek, yellow squash and asparagus. Sauté until tender, about 5 to 6 minutes. Add 2 cups chicken stock and coconut milk, and bring to a gentle boil.
2. In a small bowl, add arrowroot powder and a tablespoon of cold water. Whisk to combine. Add gradually to vegetable mixture, stirring constantly, until mixture thickens. If your mixture becomes too thick, add a bit more stock or a little water, stirring constantly until you reach a desired consistency. Season with salt and pepper, then stir in cooked chicken (see below for easy recipe) and herbs. Pour pot pie filling into a 13 x 9 inch baking dish or two 8 inch pie pans, set aside.
3. Preheat oven to 400 degrees F (205 degrees C).
4. In a large bowl, add coconut flour, baking soda, salt and pepper. Whisk to combine. In a medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and 2 teaspoons of water, then whisk until frothy. Pour liquid ingredients into bowl with dry ingredients, and stir to combine.
5. Spoon topping batter over pot pie filling in eight equal portions. Bake 20 to 25 minutes or until filling is bubbling and topping is deeply golden and a little crusty. Serve with a garnish of minced parsley and if like a dash of cayenne pepper; both parsley and cayenne have great benefits so be sure to try them.

1. Heat oven to 400°F and put rack in the middle.
2. Rub 9x9-inch glass baking dish with grape seed or olive oil.
3. Pat the chicken dry then brush both sides of chicken with olive oil and sprinkle with salt and pepper.
4. Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
5. Cool chicken 10 to 15 minutes.


1:32:48 PM

Hello Everyone and Welcome,

Here's a new recipe submitted by Kathy

Mel, I just made the bessstt crackers from almond flour. Perfect snack or with anyyythiing! Even a noodle! Want the recipe, great with tomatoes too. Make a 1/2 batch to start...this is a full recipe...

3c almond flour (unblanched better)
1 1/2 t salt, (kosher, Himalayan good and pink)
1c seeds, sesame or a spice or onion chunks, anything, but I omitted this, my first try
2 eggs, whisked
2T olive oil

Mix it all together and make 2 balls of dough.
Get out your 12"x16" cookie sheet, approx., and, cut 2 pieces of parchment paper, size of cookie sheets. Well put 1 ball of dough on sheet and flatten a bit, put parchment paper on top and roll out to 1/8", very thin, and bake 10-12 minutes at 350 degrees.
You can cut into desired size with pizza cutter or knife, but I just baked it and break off a hunk. You could get fancy and do anything with shape, oh boy, so tasty. Have a good day!

This is great base for adding other ingrediants, stevia to sweeten with dark chocolate (unsweetened) powder or, cinnamon, garlic or onion to spice it up, just use your imagination.
Mel **

1:30:37 PM

Hello Everyone and Welcome,

We have decided to start this new thread to make it easier to bring new recipes forward for all of you before permanently moving them to the recipe section. It is therefor our hope that you will use this thread throughout the coming year to help us expand our recipe section.

God Bless You All, Never Ever Give Up Hope,


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