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

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