Use our recipes to "prevent" - and in some cases "cure" - the following:


ADD - Arthritis - Autism - Auto Immune disease - Candidiasis - Fatigue - Fibromialga - Food Allergies - Inflammation - Joint Pain - Lupus - Muscle Aches - PMS - Psoriasis - Rheumatoid Arthritis - Yeast Infections

Gluten-Related Conditions

ADD - Autism - Celiac Disease - Chronic Fatigue Syndrome - Crohn’s Disease – Depression - Dermatitis Herpetiformis - Gluten Sensitive Enteropathy – Migraines - Rheumatoid Arthritis – Schizophrenia - Thyroid Disease

Instant Rice Pudding with Cinnamon: Yeast-Free Recipe

Yeast-Free Instant Rice Pudding (with Cinnamon)

  • 1 cup cooked rice
  • 1 cup coconut milk
  • 1/3 cup sucanat with honey
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon, plus more for garnish

How to:
  1. In a medium saucepan, stir together all ingredients.
  2. Bring the mixture to a simmer.
  3. Cook for 5 minutes stirring frequently until the pudding is thick and creamy.
  4. Serve warm or at room temperature.
  5. Garnish, as desired.

Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes


Fried Rice: Yeast-Free Recipe

Yeast-Free Fried Rice

  • 1 ghee
  • 2 eggs - beaten
  • 1 tsp ghee
  • 2 tsp sesame oil
  • 2 tbs. Bragg's Amino Acids
  • 1/4 cup chopped onion or
  • 1/2 -1 tsp onion powder
  • 2 cups basmati rice, cooked and cooled
  • 1/2 cup frozen green peas and carrots

Cooking Instructions:

  1. Melt 1 Tbs. ghee in skillet or wok.
  2. Scramble eggs, breaking up the cooked eggs into small pieces.
  3. Set aside.
  4. Melt remaining ghee in skillet or wok.
  5. Sauté onions for 3 minutes (skip this step if you are using onion powder).
  6. Add rice to the hot pan and cook for several minutes, stirring constantly (if using onion powder, add now).
  7. Stir in Bragg's until color of rice is uniform (be careful and don't add too much; Bragg's is very salty).
  8. Stir in peas. 
  9. Cook until warm.
  10. Add eggs. 
  11. Heat only until warm. 
  12. Serve.

Serves 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Ready in: 35 minutes


The Best Split-Pea Soup: Yeast-Free Recipe

Yeast-Free Split-Pea Soup

  • 8 slices bacon (about 1/4 pound), nitrate free
  • 1/2 onion, chopped
  • 2 carrots, cut into 1/4-inch dice
  • 1 lb. dried split peas
  • 2 1/2 quarts water (plus additional if necessary)
  • 1 ham bone with meat, nitrate free
  • 1 tsp salt
  • 1 bay leaf

  1. In a large heavy kettle, cook bacon over moderate heat, stirring until crisp, then transfer to paper towels to drain.
  2. Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring until softened.
  3. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
  4. Remove kettle from heat and transfer ham bone with a slotted spoon to a cutting board.
  5. Discard fat and bones and chop meat.
  6. Return meat to kettle and simmer soup, stirring until heated through.
  7. Discard bay leaf.
  8. Just before serving, crumble bacon and sprinkle over soup.

Preparation time: 20 minutes
Cooking time: 140 minutes

Garlic & Ghee Pinwheel Steaks: Yeast-Free Recipe

Yeast-Free Garlic & Ghee Pinwheel Steaks

  • 1 shallot, chopped
  • 1/2 cup parsley, chopped
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1/2 cup ghee

  • 3 thin cut (3/4-inch) New York strip steaks
  • Coarse salt and black pepper
  • Extra-virgin olive oil, for drizzling
  • Metal skewers

How to:
  1. Preheat oven to 500° degrees F.
  2. Place 2 pinches salt, a few grinds black pepper, ghee and garlic in a food processor. 
  3. Pulse grind the filling into a paste. 
  4. Taste and adjust seasonings. 
  5. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. 
  6. Reserve remaining filling in processor bowl.
  7. Place steaks between layers of waxed paper several inches apart. 
  8. Pound steaks with a heavy bottomed pan to 1/2 their thickness. 
  9. Season each steak with salt and pepper on both sides.
  10. Cover each steak with a thin layer of filling. 
  11. Roll steaks tightly and cut each steak in half crosswise. 
  12. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. 
  13. Drizzle with extra-virgin oil and roast 12 to 15 minutes. 
  14. Remove skewers and transfer pinwheels to dinner plates. 
  15. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.

Serves 6
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes

French Inspired Chicken: Yeast-Free Recipe

Yeast-Free French Inspired Chicken

  • 2 1/2 lb. boneless, skinless chicken breasts, cut into large chunks
  • 6 shallots, chopped
  • 2 Tbs. tarragon, chopped
  • 3 Tbs. ghee
  • 1/2 cup chicken broth

How to:
  1. Preheat oven to 450° F.
  2. Arrange chicken in a baking dish, 9 by 13-inch.
  3. Add shallots, ghee, tarragon and salt and pepper to the dish. 
  4. Toss and coat the chicken with all ingredients, then place in oven. 
  5. Roast 20 minutes.
  6. Add broth to the dish and combine with pan juices. 
  7. Return to oven and turn oven off. 
  8. Let stand 5 minutes longer then remove chicken from the oven. 
  9. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Serves 4
Cooking time: 25 minutes

Indian-Style Vegetable Stir Fry: Yeast-Free Recipe

Yeast-Free Indian-Style Vegetable Stir Fry

  • 1 tsp safflower oil
  • 1 tsp curry powder
  • 1 tsp ground cumin seed
  • 1/8 tsp red pepper flakes
  • 1 tsp minced seeded jalapeño
  • 2 cloves garlic, minced
  • 3/4 cup red bell peppers, chopped
  • 3/4 cup carrots, thinly sliced
  • 3 cups cauliflower florets
  • 1/2 cup water
  • 1/2 tsp salt
  • 2 tsp cilantro, finely chopped

How to prepare:
  1. Heat oil in large skillet.
  2. Add curry powder, cumin, and red pepper flakes. 
  3. Cook and stir about 30 seconds.
  4. Stir in the jalapeño pepper and garlic. 
  5. Add bell pepper and carrots. Mix well. 
  6. Add cauliflower and reduce heat to medium.
  7. Stir in 1/4 cup of water. 
  8. Cook and stir until the water evaporates. 
  9. Add remaining water.
  10. Cover and cook about 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
  11. Add salt. Mix well. 
  12. Sprinkle with cilantro and garnish with additional red bell pepper, if desired.

Serves 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Mashed Sweet Potatoes: Yeast-Free Recipe

Yeast-Free Mashed Sweet Potatoes

  • 2 lbs sweet potatoes
  • 1/2 cup coconut milk
  • 3 Tbs sucanat
  • 3 Tbs ghee
  • 2 Tbs maple syrup or honey
  • pinch salt and pepper
  • 1 tsp fresh thyme leaves, optional

How to prepare:
  1. Preheat the oven to 350° F.
  2. Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. 
  3. Remove from the oven and let sit until cool enough to handle.
  4. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl.
  5. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. 
  6. Cover to keep warm until ready to serve.

Serves 4
Preparation time: 10 minutes
Cooking time: 75 minutes
Ready in: 85 minutes


Zucchini Noodles: Yeast-Free Recipe

Yeast-Free Zucchini Noodles

This is a great low-carb substitute for pastas…

  • 4 large zucchinis
  • 1 tb olive oil
  • salt
  • freshly ground black pepper

How to prepare:
  1. Using a vegetable peeler or mandolin, make long, thin noodles by peeling the zucchini length-wise.
  2. Turn the zucchini as you go so that you are left with the center seeded core.
  3. Discard the core.
  4. Heat a large saute pan on medium. 
  5. Add the olive oil and zucchini. 
  6. Season with the salt and pepper. 
  7. Sauté just until warmed.
  8. Use as a side dish with fresh herbs, or use in place of pasta.

Serves 4
Preparation time: 20 minutes
Cooking time: 3 minutes
Ready in: 25 minutes

Beef Lo Mein: Yeast-Free Recipe

Yeast-Free Beef Lo Mein

  • 12 oz legal noodles
  • 2 tsp sesame oil
  • 2 tsp minced fresh ginger
  • 2 cloves garlic, minced
  • 12 oz grilled beef, cut into 1/4-inch pieces
  • 8 grilled scallions, chopped
  • 1 cup snap peas
  • 1/3 cup shredded carrots
  • 3/4 cup reduced-sodium beef broth
  • 2 -3 Tb Bragg's Amino Acids
  • 1/4 cup chopped fresh cilantro leaves

How to prepare:
  1. Cook noodles according to package directions.
  2. Meanwhile, heat the sesame oil in a large skillet. 
  3. Add ginger and garlic and saute 1 minute.
  4. Add beef, scallions, snap peas and carrots and saute 1 minute.
  5. Add broth and amino acids and bring to a simmer and cook 5 minutes, until carrots are soft.
  6. Drain noodles and add to sauce. 
  7. Toss together with cilantro.

Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 20 minutes

Chicken Gumbo: Yeast-Free Recipe

Yeast-Free Chicken Gumbo! 


You will need the following ingredients:
  • 3 large boneless skinless chicken breast halves
  • Salt and pepper
  • 1/4 cup olive oil
  • 1 pound smoked sausage, nitrate-free, cut into 1/4-inch slices (turkey sausage is a good option)
  • 1/2 cup legal whole grain flour
  • 5 Tbs ghee
  • 1 large onion, chopped
  • 8 cloves garlic, minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery, chopped
  • 2 Tb Bragg's Amino Acids
  • 1/4 cup flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups beef broth
  • 1 14 oz can stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced, white and green parts
  • 1/2 lb. small shrimp, peeled, de-veined and cooked

How to prepare:
  1. Season the chicken with salt and pepper.
  2. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. 
  3. Cook the chicken until browned on both sides and remove.
  4. Add the sausage and cook until browned, then remove.
  5. Sprinkle the flour over the oil, add 2 tablespoons of ghee and cook over medium heat, stirring constantly, until brown, about 10 minutes. Congratulations, you have just made a roux. 
  6. Let the roux cool.
  7. Return the Dutch oven to low heat and melt the remaining 3 tablespoons ghee. 
  8. Add the onion, garlic, green pepper and celery and cook for 10 minutes. 
  9. Add Bragg's, salt and pepper, to taste and the parsley. 
  10. Cook, while stirring frequently, for 10 minutes.
  11. Add 4 cups of beef stock, whisking constantly.
  12. Add the chicken and sausage. 
  13. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
  14. Add tomatoes and okra. 
  15. Cover and simmer for 1 hour.
  16. Just before serving add the green onions, shrimp and chopped parsley.

Serves 8
Preparation time: 15 minutes
Cooking time: 145 minutes

Baking Mix for Mexican Cornbread: Yeast-Free Recipe

Yeast-Free Mexican Cornbread

  • 1 1/2 cups Baking Mix
  • 3/4 cup cornmeal
  • 1 tb honey, optional
  • 1 egg
  • 1/2 cup liquid ( could use rice milk, broth, tomato juice, etc.)
  • 1/2 cup salsa, vinegar-free
  • 1 cup whole corn kernels, thawed, drained or cut from the cob
  • 1 can diced green chilies

How to:
  1. Combine mix, cornmeal and honey.
  2. Add liquids and egg, beaten together.
  3. Stir just until moistened. 
  4. Add the corn and green chilies and mix well.
  5. Pour into an 8" square pan or hot greased cast iron skillet.
  6. Bake at 400° for 25 to 30 minutes.

Preparation time: 5 minutes
Cooking time: 30 minutes
Ready in: 35 minutes


Sparkling Lemonade

This is one of mine and my wife’s favorite drinks. Very Refreshing!

You’ll need:
  • 1 lemon
  • 5-10 drops clear liquid stevia
  • club soda

How to:

Cut the lemon in half.

Squeeze 1/2 of the lemon into a glass of ice.

Add the liquid stevia to the glass and then fill to the top with club soda.

Serves 2


Fried Sweet Potato Chips: Yeast-Free Recipe

Yeast-Free Fried Sweet Potato Chips

You’ll need:
  • Vegetable oil, for frying
  • 2 large sweet potatoes, washed
  • Cinnamon or cinnamon mixed with organic sugar or sucanat


In a large sauce pan, heat oil to 350 degrees F.

Thinly slice potatoes into round disks, about 1/4-inch thick.

Fry for 1 1/2 to 3 minutes, stirring frequently.

Remove from oil and drain on a paper towel.

Sprinkle with sugar, to taste.

Serves 4
Preparation time: 5 minutes
Cooking time: 15 minutes

Beef Fajitas: Yeast-Free Recipe

Yeast-Free Recipe for Beef Fajitas

You will need: 
  • 4 garlic cloves, minced
  • 1/4 cup fresh lemon juice
  • 1 1/2 tsp ground cumin
  • 2 Tbs. olive oil
  • 1 1/2 lb. skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
  • 1 Tbs. vegetable oil
  • 2 assorted colored bell peppers, sliced thin
  • 1 large red onion, sliced thin
  • 2 garlic cloves, minced

How to:

In a large bowl whisk together the garlic paste, lemon juice, cumin, and olive oil.

Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight.

Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals, or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.)

Transfer the steak to a cutting board and let it stand for 10 minutes.

While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, onion, and garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened.

Slice the steak thinly, across the grain, on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak.

Serves 4
Preparation time: 30 minutes
Cooking time: 20 minutes
Ready in: 110 minutes

Cooking Tip: 

Since wheat can cause problems for some people with yeast sensitivities, I avoid using flour tortillas. Instead, I prefer to pile the beef, onions and peppers on a bed of shredded lettuce with a large dollop of homemade guacamole on top. Yummy!


Fresh Salsa: Yeast Free Recipe

Fresh salsa goes great on burgers cooked on the grill. Try it!

You will need:
  • 2 limes, juiced
  • salt
  • freshly ground black pepper
  • 8-9 fresh tomatoes
  • 2 jalapeño peppers, split and seeded (be careful and wash your hands - it is very hot)
  • 3-4 garlic cloves
  • 1/2 bunch cilantro
  • 1 large onion, chopped in chunks

Cooking instructions:

Cut the tomatoes in half.
Place the tomatoes, onion and jalapeño onto a baking dish.
Drizzle with olive oil.
Roast in a 450° oven for 30 minutes.
Puree all ingredients until the desired consistency has been met.

Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes


Yeast-Free Ratatouille Recipe

This is a favorite dish. Use it as a side dish with chicken or steak, or use it as a main dish over rice. It is even better the next day (if there are any leftovers).

You’ll need:

  • 1/2 cup olive oil
  • 2 medium onions, thinly sliced
  • 2 cloves garlic
  • 28 oz diced tomatoes with juice
  • 4 green peppers, julienned
  • 1 large eggplant, peeled and diced
  • 3 medium zucchinis, sliced into 1/2 inch disk
  • Salt
  • Freshly ground black pepper

Cooking instructions:

Prepare all the vegetables for cooking by slicing or dicing.

Heat a large skillet over medium heat.

Add a little over half of the oil and the onion.

Sauté until the onion is tender.

Add the garlic and cook for just 1 minute.

Remove the onion and garlic from the pan and set aside.

Layer the bottom of the skillet with the green peppers, salt and pepper and 1/4 of the onion-garlic mixture.

Then layer the eggplant, more salt and pepper and another 1/4 of the onion-garlic mixture.

Repeat with the zucchini, more salt and pepper and 1/4 of the onion-garlic mixture.

Finally add the tomatoes, more salt and pepper and the last of the onion-garlic mixture.

Pour the reserved tomato juice over the top, along with the remaining olive oil.

Cover and simmer over very low heat for 40 to 50 minutes.

Uncover and cook an additional 10 minutes to reduce the amount of liquid.

Preparation time: 10 minutes
Cooking time: 55 minutes
Ready in: 65 minutes


Lemon Custard: Yeast-Free Recipe

This yeast-free recipe for lemon custard is a wonderful summertime treat...

You’ll need:
  • 1/2 cup sucanat with honey
  • 1/2 cup fresh lemon juice
  • 6 Tbs. ghee
  • 1 Tbs. lemon zest
  • 3 large eggs, beaten

In top of double boiler, over simmering water, cook all ingredients, whisking frequently until a custard forms and bubbles appear on surface, about 10 to 15 minutes.

Remove from heat and strain through a fine mesh sieve into a bowl.

Spoon into dessert cups and top with fresh berries.

Chill if desired.

Serves: 4
Preparation time: 10 minutes
Ready in: 25 minutes

Creamy Eggless Rice Pudding

Rice Pudding Anyone?

You will need:

•    1 1/2 quarts vanilla almond milk
•    1 cup sucanat with honey
•    1/2 cup basmati rice, white
•    1 tsp vanilla

Combine the milk, sucanat and rice in a heavy saucepan.

Bring to a gentle boil over medium heat.

Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally.

Add raisins, increase heat to medium and cook, stirring frequently, until rice has absorbed most of the milk, but not all, and pudding is creamy (about 30 minutes longer).

Remove from pan and stir in the vanilla.

When cool, pudding will thicken, but will still be very creamy.

Serve warm or well chilled.

Serves 8
Preparation time: 10 minutes
Cooking time: 90 minutes
Ready in: 100 minutes

Short Bread: Yeast-Free Recipe

Melt in Your Mouth Short Bread

You’ll need:
  • 2 cups freshly milled whole grain flour (brown rice flour is the best to use for this recipe)
  • 1/2 tsp salt
  • 1/2 cup sucanat
  • 1 cup ghee

  1. Mix together dry ingredients.
  2. Cut in ghee, working it in with your hands.
  3. Press into a greased 9 X 9 pan. 
  4. Prick with a fork.
  5. Bake at 350° for 20-25 minutes.
  6. Cut while warm. 
  7. Store in an airtight container.

Preparation time: 10 minutes
Cooking time: 25 minutes
Ready in: 35 minutes

Creamy Custard: Yeast-Free Recipe

Creamy Custard

You will need:
  • 2 eggs
  • 3 Tbs. sucanat with honey
  • 1 tsp vanilla
  • 1 2/3 cups coconut milk
  • 1/2 tsp nutmeg

Heat the oven to 325° degrees.

Combine the eggs, sucanat, vanilla, and milk in a medium bowl.

Beat well and pour into individual custard cups or a baking dish.

Sprinkle nutmeg over the mixture and bake for 35 minutes.

The custard is done when a knife inserted in the center of the custard comes out clean.

Serves 4
Preparation time: 15 minutes
Cooking time: 35 minutes
Ready in: 50 minutes


Apple Crisp: Yeast-free Recipe

Oh boy! Your child will go bonkers over this treat…

You’ll need the following ingredients:
  • 4 large baking apples, peeled, sliced (Granny Smith Apples are low on the glycemic index, so they will be your best bet)
  • 1/2 cup sucanat
  • 1/2 cup freshly milled whole wheat flour, rice flour, or oat flour
  • 3/4 cup oatmeal
  • 3/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/3 cup ghee
Baking instructions:

1. Heat the oven to 350° degrees.
2. Spray a baking pan with nonstick cooking spray and place the apples in the pan.
3. Mix the sucanat, flour, oatmeal, cinnamon, and nutmeg together and place on top of the apple.
4. Drop dots of margarine over the dry mixture.
5. Bake for 25 minutes.

=> Serves 6
=> Preparation time: 20 minutes
=> Cooking time: 25 minutes
=> Ready in: 45 minutes

Broccoli Soup: Yeast-Free Recipe

Here’s a clever and tasty way to get your veggies…

You’ll need:
  •  2 Tbs ghee 
  • 1 head broccoli, chopped 
  • 4 cups chicken stock 
  • Salt 
  • pepper

How to:
  1. Place a large saucepan over low heat. 
  2. Add the ghee or oil and stir until just melted. 
  3. Add the broccoli and sauté until tender (about 7 minutes). 
  4. Add the chicken stock and bring to a boil. 
  5. Lower the heat and simmer for 20 minutes. 
  6. Use a hand blender and carefully use to puree the soup to the consistency that you like. (Note: If you use a blender, be very careful. Hot liquids added to a blender can explode.) 
  7. Add the salt and pepper to taste. 
  8. Serve immediately. 
  9. You can garnish with a sprinkling of fresh chives.

* For Cream of Broccoli Soup, simply take 1/3 cup of dry white beans and pulse in a blender until it looks like flour. Add this flour into a small amount of the soup until it is well mixed. Then stir the bean mixture into the pot of soup. Yummy!

Serves: 6
Preparation time: 10 minutes
Cooking time: 30 minutes
Ready in: 40 minutes

Why Children with Autism Spectrum Disorders Should Avoid Yeast

A healthy digestive tract contains both yeast and good bacteria. The balance of good bacteria to other microbes plays an important role in regulating inflammation, digestion and immune function.

“Dysbiosis” is an imbalance in the natural flora of the digestive tract. Bacteria in the gut have the potential to overgrow, which creates inflammation, decreases nutrient absorption and, in the case of children with an Autism Spectrum Disorder, impairs development.

The natural balance of good flora (or probiotics) in the digestive tract is essential to regulate immune function. A lack of good bacteria or an overgrowth of unhealthy microbes can cause major problems for kids with developmental disorders.

Bacteria live in the intestinal tract, sharing space with yeast. Antibiotic use makes creates the opportunity for yeast overgrowth. Antibiotics kill both good and bad bacteria, but not yeast. Kids that have been on antibiotics many times without re-populating the digestive tract with good bacteria will undoubtedly have issues with yeast overgrowth. Many kids are born with dysbiosis because of C-section birth, IV antibiotics during birth, and/or formula feeding – all of which contribute to yeast overgrowth.

Yeast lives and feeds on sugar. Limiting high sugar (or foods that turn into sugar in the gut) is the first and most important step.

Signs of Yeast Issues— 

  • Aggressive
  • Brain fog
  • Chewing (on everything and anything)
  • Climbing all the time
  • Craving for bread, pasta and sweets
  • Demanding
  • Giddy super-silly behaviors
  • Hands over ears
  • Hanging upside down all the time
  • Laughing for no reason (in the middle of the night or spontaneously during the day)
  • Loss of energy
  • Non-compliant
  • Seeming “out of it”
  • Standing on head
  • Stimming
  • Teeth grinding

Clinical Signs:
  • Abdominal bloating
  • Change in smell of stool (yeasty, bready, foul or sweet)
  • Constipation
  • Diarrhea
  • Eczema
  • Funky-smelling scalp (“wet dog” smell)
  • Increase in flatulence
  • Itching (perianal, genital and/or generalized)
  • Rashes
  • Redness (around the anus or vagina)


Old Fashioned Corn Cakes

Here's a blast from the past...

You will need:
  • 1 tsp salt
  • 2 cups boiling water
  • 1¼ cups white cornmeal
  • Vegetable oil alone or add bacon drippings (only use a small amount, enough to fill skillet 1-inch deep -- and it should come from nitrate free bacon)

Add the salt to the boiling water.

Gradually sift in the cornmeal.

Stir to combine.

Cool the mixture in the refrigerator for 20 minutes.

Shape into balls and then flatten to form patties about 2-inches across (coat hands with oil to prevent batter from sticking when shaping the balls).

Heat the vegetable oil or bacon drippings in a skillet.

Fry patties until golden brown (about 5 minutes).

Turn once.

Drain and serve hot.

Preparation time: 5 minutes

Cooking time: 20 minutes

Banana Bread: Yeast-Free Recipe

Here's a mouth-watering recipe for banana bread of my all-time favorites!

You will need:
  • 1 3/4 cups freshly milled whole grain flour
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp soda
  • 1/4 tsp salt
  • 1/4 cup safflower or grape seed oil
  • 1/4 cup honey
  • 3/4 cup vanilla yogurt, rice or soy based unless you can tolerate dairy
  • 1 egg
  • 1 cup banana (about 2-3)

Baking instructions:

Process the banana in a blender with the oil and egg until well blended.

Stir in with the other liquid ingredients.

Combine the dry ingredients.

Slowly add the liquids and mix well.

Pour into a greased loaf pan.

Bake at 350° for 45-50 minutes.

Cool 10 minutes.

Preparation time: 10 minutes

Ready in: 60 minutes

Applesauce Bread: Yeast-Free Recipe

Mmmm good! This recipe is similar to Banana Bread, so to call it Applesauce Bread makes good sense. In fact, both recipes go really well together. My grandmother always made both at the same time, and while I really love Banana Bread, it’s the Applesauce Bread that I could never get enough of. This recipe is perfect for this time of year. It’s sweet and lightly spiced with cinnamon and nutmeg, so it’s a great start to nice spring day. This bread tastes great toasted with some butter on top or, even better, top it with some apple butter.

You will need:
  • 1/2 cup ghee
  • 1/4 cup sucanat
  • 2 1/4 cups freshly ground flour (wheat, rice, oat, millet or a mixture)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 1 tsp vanilla
  • 1 cup applesauce, organic unsweetened
  • 2 large eggs

1. Preheat the oven to 350 degrees F.
2. Grease and flour an 8 by 4 by 3-inch loaf pan.
3. Cream the butter and sucanat.
4. Add the remaining ingredients.
5. Mix well until blended.
6. Pour into the loaf pan.
7. Bake for 45 to 55 minutes or until center tests done.

=> Preparation time: 10 minutes
=> Cooking time: 65 minutes

Fresh Tomato Juice

A wonderful yeast-free beverage: fresh tomato juice...

You will need:
  • 5 medium very ripe tomatoes, halved
  • salt
  • freshly ground black pepper
  • lemon, juiced

Place the halved tomatoes, skin side down in a large nonstick skillet.

Drizzle with a tablespoon of water.

Cover and cook over medium heat for 30 minutes.

Check occasionally to make sure that there is liquid in the pan …add a little water at a time.

Pour the tomatoes and juice into a sieve placed over a large bowl.

Mash the tomatoes with a wooden spoon to get all the pulp through the sieve without seeds and skin.

Add salt and pepper to taste and a little lemon juice.

Chill and serve over ice.

Serves 2

Rosemary Lemon Popcorn

Rosemary lemon popcorn is one of the best "movie-watching" treats that you'll ever snack on!

You'll need:

• 1 cup popcorn
• 1 Tbs finely chopped rosemary leaves
• 1 Tbs grated lemon zest
• 2 tsp salt
• 3 Tbs extra-virgin olive oil
• 3 Tbs melted ghee
• freshly ground black pepper

Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat.

When the popcorn starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally.

Pour the popcorn into a large bowl.

In a medium sauté pan over medium-high heat, melt the ghee.

Remove the pan from the heat.

Add the rosemary to the ghee and pour the mixture over the popcorn.

Toss well.

Add the salt and pepper and lemon zest.

Toss well again.

Preparation time: 5 minutes

Cooking time: 5 minutes

Falafel - Yeast Free Recipe

Falafel is just plain yummy for your tummy!

• 2 cups dried chickpeas, picked through and rinsed
• 1 tsp baking powder
• 1 small onion, coarsely chopped
• 6 garlic cloves, smashed
• 1 Tbs cumin seeds, toasted and ground
• 1 Tbs coriander seeds, toasted and ground
• 1/4 tsp red pepper flakes
• 2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
• 1 handful fresh cilantro, leaves coarsely chopped
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying

Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches.

Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size.

Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either.

Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed.

Taste and season with salt and pepper.

Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375° degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.)

Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom.

Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch.

Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.