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How I Cured Morgellons
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Dawn 12/22/2013 6:14:46 PM MST | Merry Christmas to Everyone! Thank you Deborah for the wonderful cookie recipes!!! I have made them already and love them. Thanks for your time is perfecting them. You are a Christmas Angel!!! May all your wishes come true for 2014! Much love, Dawn |
Deborah B 12/19/2013 2:57:26 PM MST | Cranberry sauce, This is the easiest suggestion yet for a holiday substitution that is protocol friendly and only takes a few minutes. . . Make your own cranberry sauce by just putting fresh cranberries in a sauce pan with a small amount of water and bring to a boil, stirring constantly. The cranberries will eventually pop open. Lower to a simmer and continue to stir and mash them until they thicken to the right consistency. Cranberries have their own natural thickening agent so there is no need for sugar or corn starch to get a lovely smooth sauce. You just need to cook slowly, on low temp and stir often. When you've reached the texture of sauce that you like, cool in the fridge for an hour or more first and then sweeten to taste with the Stevia of your choice. If you try to sweeten them to taste when still hot you may over do it. We added some grated orange peal which was a nice touch. I've heard of some people adding nuts. Note: You can repeat this same process with strawberries or blueberries to create a refrigerator jam to use on protocol-approved breads and cookies. Obviously, this would not work as a true preserve because sugar is necessary for canning and the jam will not be as thick as the cranberry version, but still a delicious change from eating the berries raw. For those in the later stages of the protocol or on a post-protocol maintenance diet, the jams can be stirred into organic yogurt for an awesome dessert. Merry Christmas to everyone! |
Deborah B 12/19/2013 2:29:53 PM MST | Hi Everyone, If some of you parents are struggling with how to provide some sense of "normal" when it comes to food and treats this Christmas, I can relate since this is our second Christmas on the protocol. I was determined this year to find a protocol friendly recipe for sugar or shortbread cookies that tasted. . . well, like something other than chalk! ;-) So my daughter and I started working in our own "Christmas test kitchen" a few weeks ago, testing. twisting and tweaking recipes. We've I think, come up with the closest thing to a real "sugarless" sugar cookie that actually tastes good and reminds us of the cookies we used to bake together this time of year. With the butter in these, they are actually a little more like a traditional shortbread cookie. There is one for both grain-free and simple gluten free diets, with the instructions being the same for both. Hope you have as much fun making them as we have fine-tuning these recipes. Please feel free to add comments or share improvements of your own. Ideas for frosting would be welcomed, although they are delicious just with a sprinkling of cinnamon and stevia and a cup of "Pumpkin Spice Roobios Tea" from Trader Joes! Gluten and Sugar-Free Shortbread Cookies: 3/4 cup Almond flour 3/4 cup Brown Rice flour 1/2 teaspoon sea salt 1 Tablespoon powdered Stevia (or to your taste) 8 Tablespoons(one stick)softened organic butter 1 extra-large egg 1 teaspoon vanilla extract 1 teaspoon almond extract (optional but delicious!) Grain-Free Shortbread Cookies: (for those not yet using brown rice in their diets) 1 cup Almond flour 1/2 cup Coconut flour 1/4 teaspoon sea salt 1 Tablespoon powdered Stevia (or to your taste) 8 Tablespoons(one stick)softened organic butter 1 extra-large egg 1 teaspoon vanilla extract 1 teaspoon almond extract (optional but delicious!) 2 Tablespoons water or Almond milk. Cream butter, extracts and Stevia together. Add egg and mix to incorporate. Fold in dry ingredients until blended. Roll out on surface dusted with Coconut flour. (Coconut flour works best for this purpose). Cut with your favorite shaped cookie cutters and place on cookie sheet sprayed with coconut oil. Bake for 10-12 minutes (350 degrees) or until the bottom of each cookie is only slightly browned. Cookies are fragile when hot so allow to cool somewhat on the cookie sheet before removing. Notes: *We tried these with coconut oil in place of butter and they worked out pretty well. *The extra-large or jumbo sized eggs are important. If you have to, use 1 1/2 smaller eggs to equal the larger egg volume. *The subtle differences in the two recipes ( salt, water, etc.) are important and make a big difference in the outcome. *Finding the right Stevia for baking is always a challenge. We liked Pyure brand powdered Stevia best from Whole Foods. |
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