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

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.