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How I Cured Morgellons
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4/20/2015 10:04:52 AM | Hi! I normally would not post until next month, but I was reading this and was completely touched by the things you all have written and wanted to comment. Thank you so much! I love you all! I feel the support of the Lord is the support we need most and through you it seems He extends generous hands to all! Lately I am feeling alot like Tris from Divergent. I need to walk in that strength that you all say I have! I need to walk it out and live it! To BELIEVE and LIVE what I believe. There are so many things I am trying to do this month while I am in healing mode, as well as stay in relaxed / resting mode. I am considering changing up my foods and once again cutting out grains. It didnt work out when I tried introducing them last week. I did not do it the right way. With that, here is a nifty group of recipes I have found that some of you may be interested in trying as well. Grain free!! These can all be tweaked to be protocol friendly. If you do try these, please let me know how it goes! Hearts and stars in my prayers for you all tonight, Shari "He who learns to bake, will never be out of a job." - Mel -------------------------------- Guess who is out of a job and also for desperate measures is trying her hand at baking, creating and making more enjoyable snacks? My almond butter cinnamon snack needs a refresher, maybe your go to snack does too? Peppermint Patty Cookie/Ice Cream Here's what you need for 3 small ice cream sandwiches: (FP per cookie: 3) 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 Directions: 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. That's it! ---------------- Sunbutter Cupcakes Eat just one per day or share the rest with others. 1 T. pumpkin puree or applesauce (unsweetened) 3 T. almond flour or gluten-free flour of your choice 1 T. sunbutter, almond butter or alternative of your choice/tolerance ½ tsp. baking soda ½ tsp. apple cider vinegar Dash of salt ½ tsp. cinnamon ½ tsp. powdered stevia or alternative xylitol sweetener, to taste 1 egg or egg substitute ¼ cup coconut yogurt or nut milk of choice Cupcakes ready for filling and decoration Here’s what you do: Preheat the oven to 400 degrees. Line five cells of a muffin pan with cupcake wrappers. Mix all the ingredients in a food processor. Pour the batter in the cupcake liners. Bake for approximately 15 minutes. Remove to cool. In the meantime, prepare the filling and icing. Use an additional ¼ cup sunbutter or alternative of your choice, and mix with 1 T. softened coconut oil and 1 T. milk of choice. Pour this thickened mixture into a small Ziploc bag. Press the mixture to the bottom of the bag and remove most of the air before zipping the bag closed. Use a pair of scissors to snip off one corner of the Ziploc to make a substitute “pastry bag.” Once the cupcakes are cooled, use a knife to make a small hole in the middle of each cupcake. Fill each hole with the sunbutter/almond butter filling. Use the remaining filling as icing for the top of each cupcake. ------------------------ Layered Reese's type "Butter" Cups: (SERVING OF 1 ONLY) For the "chocolate" layer: 1 T. cocoa powder 2 T. coconut oil 1 T. unsweetened sunbutter or other seed/nut butter 5-10 drops vanilla liquid stevia, alcohol free For the "Butter" Layers: 2 T. sunbutter 2 T. coconut oil liquid stevia pinch of sea salt 1/2 tsp. vanilla extract, alcohol free Directions: Make the chocolate mixture. Combine softened sunbutter, coconut oil, cocoa powder, stevia in a bowl. Pour a thin layer of the mixture in the bottom of mini-cupcake cells. Set the mini-cupcake pan in the freezer or fridge to hasten firming. Next, mix up the "butter" mixture. Once the bottom chocolate layer is firm, pour on a thin layer of the PB mixture. Return the cupcake pan to freezer or fridge. Keep repeating this procedure until you have no more room in your cupcake cells for additional layers. Once the PB cups are firmed up, remove them from the pan and store in the freezer or fridge until ready to eat. -------------------- Cinnabowl Here's what you need for one large almond flour cinnamon bowl or three small: 3 T. almond flour 1 T. coconut oil (melted) 1 tsp. cinnamon stevia, to taste (taste BEFORE adding the egg) 1 egg white Directions: Mix the ingredients in a bowl. Then, flip a muffin pan upside down. Mold the dough around the bottom of one of the muffin pan cells. (You could make three smaller cinnamon bowls if you use a smaller muffin pan.) Bake the bowl(s) at 400 degrees for about 12-15 minutes or until the almond flour dough is firm and crispy. Allow the bowl to cool before removing it from the upside down muffin pan. Set it aside while you prepare your filling. For the "custard" filling: (which makes enough for 3 servings) you will need: 2-3 T. nut or seed butter of choice (or some of you can even use walnut butter) 1/2 cup milk of your choice 1 dropper full of vanilla liquid stevia or sweetener of your choice 1/2 tsp. vanilla extract (alcohol free/corn syrup free) 1/4-1/2 tsp. cinnamon (depends on your love of cinnamon) pinch of salt Blend everything in your food processor until smooth and creamy. Adjust the amount of milk or nut/seed butter if needed to get custard texture. Put the custard in a bowl and place in the fridge to chill. To serve, scoop the desired amount of custard into the almond flour bowl. I am missing pasta something awful lately! -------------------------- "Pad Thai" Spaghetti Squash Ingredients for "Pad Thai Sauce": 1/3 cup sunbutter (unsweetened) 1/4+ cup water 1 T. sesame oil 2 T. aminos 1 T. lime juice salt and pepper Optional: pinch of stevia and 1 clove of garlic Other Ingredients: Noodles removed from one small, baked spaghetti squash 2-3 cups of additional veggies, such as zucchini, broccoli, green beans, jicama, cucumber, etc. Mixed greens Directions: Put sauce ingredients in a food processor and blend until smooth. Add additional water if mixture is too thick. Serve sauce tossed with spaghetti squash noodles. Mix in stir-fried veggies; zucchini, cucumber, jicama, radishes, cut into matchsticks. Serve the mixture on a bed of mixed greens and top with toasted sunflower seeds and sliced green onions. ----------------------- Flourless Wraps (this is NOT for anyone BEGINNING their protocol, but I was thinking of those of you Mel, Peter, Twiggy, Mary, Nicole et al - in the later healing stages who have been able to reincorporate certain organic dairy and yogurts.) 1 organic egg 2 T. Lifeway farmers cheese or Nancy's cultured cottage cheese 1/4 tsp. baking soda Directions: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Whisk the egg, farmers cheese and baking soda in a small bowl. Divide the mixture in half and spoon onto the baking sheet. Spread the mixture out a bit but don't worry too much as it will spread out on its own as it bakes. Bake the wraps for about 12 minutes or until slightly browned and puffed up a bit. That's it! Stuff them almond butter, sunbutter or peanut butter and a drizzle of cacao. Or use them in place of a tortilla. The possibilities are endless. --------------------- Lemony Zucchini Fettuccine (using the Fast Tract fermentation diet guidelines) Part of 1 green zucchini (1.4 grams) Part of 1 yellow zucchini (1.4 grams) 1/4 red pepper (1.4 grams) 2 broccoli florets (1.4 grams) 6 ounces cooked chicken 1/4 cup cooked chicken sausage (free of gluten, starch and sugar/honey) 1 tsp. lemon juice 1/2 cup chicken broth salt and pepper 1 T. olive oil/ OR coconut oil Directions: Use a swivel blade or julienne vegetable peeler to cut the zucchinis into long fettuccine-like strands. Julienne slice the red pepper and broccoli with a knife. Weigh all your veggies and save the extra zucchinis for another meal. In a skillet, heat the olive oil. Add the veggies and stir fry until partly tender. Add the broth, lemon juice, salt and pepper, and continue cooking with a lid in place for about 3 minutes or until veggies are tender. Add the chicken, sausage and and heat. --------------------------- Zucchini "Pasta" Noodles with Lemony Squash Sauce makes 2 servings 2 medium zucchini, ends trimmed 2 medium carrots, peeled, ends trimmed 3 large kale stalks, leaves removed 1 tsp. herbes de provence salt and pepper olive oil or coconut oil 1/2 small delicata squash 1 tsp. lemon zest, divided juice of 1 lemon, divided 1/4 cup full-fat coconut milk Directions: Preheat oven to 400 degrees. Slice delicata squash in half lengthwise. Scoop out the seeds. Drizzle squash halves with olive oil, and season with salt and pepper. Lay squash halves, cut side down, on a small baking sheet, lined with parchment paper. Roast for 30 minutes or until squash is tender. Allow to cool. Prepare your zucchini ribbons. Use a potato peeler if no spiralizer. Working lengthwise, peel off ribbons of zucchini as if you were peeling a potato. You won't be able to use the entire zucchini. Wrap up the extra to use in a soup or salad at a later time. Spread the zucchini ribbons on a large, parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Place in the oven for about 20 minutes or until the ribbons are slightly crispy. Remove and set aside. Steam your kale in a large skillet with coco oil and a tiny bit of water. Cook until tender. Then, add one half of the lemon juice and zest, salt and pepper, to taste. Toss. Meanwhile, reserve 1/2 of the squash for another meal. Scoop out the flesh of the other half, discard the skin (Or feed it to your pooches) and add the flesh to a food processor. Add the 1/2 tsp. lemon zest, half the lemon juice, coconut milk, salt and pepper, herbes de provence and blend. Get ready to assemble your meal. Start with a generous serving of lemony kale on the bottom. Pile on a helping of zucchini and carrot noodles. Spoon on some of the lemony squash creme. Serve with a side of some kind of lean protein. Each day I still try to stick to the diet, hydrate, take the protocol timely, bathe when I can, shower clean and treat my body, and walk this out WITH God while I WAIT THIS OUT to my promised healing - I just need to continue to look forward into the future and HOPE and FAITH practice will get me and us there! |
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