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


Yeast-Related
Conditions

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

Homemade Sausage: Yeast-Free Recipe

Homemade Sausage

Making your own sausage allows you to choose the freshest ingredients available and to avoid the use of nitrates and refined ingredients.

Breakfast Sausage:
  • 1 pound pork or beef, ground
  • 1/4 to 1 tsp sage
  • 1/4 tsp marjoram
  • 1/4 tsp thyme
  • 1/4 tsp coriander seed, ground
  • 1 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 to 3 Tbs. Water

Italian Sausage:
  • 1 pound pork or 1/2 pork and 1/2 beef, ground
  • 1 medium onion, minced
  • 1 1/2 tsp salt
  • 1 clove garlic, minced
  • 1 bay leaf, finely crumbled
  • 1/2 tsp pepper
  • 1/2 tsp fennel seed, crushed
  • 1/4 tsp paprika
  • 1/8 tsp thyme
  • 1/8 tsp cayenne pepper

Polish Kielbasa:
  • 2 pounds coarsely ground pork butt
  • 3/4 pound finely ground beef
  • 1 1/2 tsp coarse salt
  • 1 1/2 tsp crushed peppercorns
  • 1 1/2 tsp marjoram
  • 1 Tbs. paprika
  • 2 cloves garlic, minced
  • 1 tsp honey
  • 1/2 tsp ground nutmeg

To Make The Sausage Blend:
  1. Choose the sausage you want to make.
  2. Sprinkle the seasonings over the ground meat.
  3. Knead until thoroughly blended. 
  4. Make into patties, a meatloaf or stuff into sausage casings by hand or with a sausage horn. 
  5. Refrigerate in airtight containers for 2 or 3 days to allow flavors to blend.

To Cook The Sausage:

Loaf: Set loaf pan in another pan of hot water in oven. Bake at 350° for 1 1/2 hours or until meat thermometer reaches 160°.

Patties: Fry until golden brown.

Rolls or links: Cover with water in fry pan. Simmer for 20 to 30 minutes. Drain water and dry until golden brown.

Cooking Tips:

Your sausage will only be good for 2-3 days in the refrigerator. If not using immediately, freeze for up to 2 months.

Roasted Vegetable Dip: Yeast-Free Recipe

Yeast-Free Roasted Vegetable Dip

This is incredibly good on anything: chicken, vegetables, as a sandwich spread, or anything else you can think of.

Ingredients:

  • 1 medium eggplant, peeled and cut into chunks
  • 1/4 cup olive oil
  • 2 cups diced onions
  • 2 cloves garlic, chopped
  • 1 Tbs. dried basil
  • 1 Tbs. dried oregano
  • 1 tsp ground cumin
  • 1 Tbs. sweet paprika
  • 2 roasted red bell peppers, roughly chopped or torn
  • 1 Tbs. lemon juice
  • salt
  • freshly ground black pepper

 How to:
  1. Before assembling your ingredients, salt the eggplant and let it drain in a colander for 30 minutes, unless you are using young, fresh eggplant.
  2. Squeeze out any excess liquid and pat dry.
  3. Heat the olive oil in a medium saute pan and add the eggplant and onions.
  4. When the vegetables are soft, add the garlic, basil, oregano, cumin and paprika and cook for 5 minutes, or until the aromas are released.
  5. Remove from the heat, and add the roasted peppers.
  6. Transfer the mixture to a food processor and blend until smooth.
  7. Finish with the lemon juice and salt and pepper to taste.

Fresh and Quick Tomato Soup: Yeast-Free Recipe

Yeast-Free Recipe: Tomato Soup

Ingredients:
  • 6 - 8 ripe tomatoes
  • 2 tbs olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, smashed
  • salt
  • ground black pepper
  • 1 sprig fresh basil leaves removed from stem and chopped fine

How to:
  1. Coarsely chop the tomatoes and set aside.
  2. Heat a small stockpot on medium and add the olive oil and onion. 
  3. Cook the onion until translucent, about 10 minutes, then add the garlic cloves and continue caramelizing the onion for another 10 min.
  4. Add the tomatoes and bring just to a boil. 
  5. Season with salt and pepper to taste.
  6. Reduce the heat and add the basil. 
  7. Simmer for about 2 minutes. 
  8. Remove the pot from the heat.
  9. Puree with a hand blender until desired consistency. 
  10. Adjust the seasoning.

Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ready in: 40 minutes


Caramelized Roasted Fennel Soup: Yeast-Free Recipe

Yeast-Free Caramelized Roasted Fennel Soup

Ingredients:
  • 3 bulbs fennel, sliced 1/4 thick
  • 1 medium onion, sliced 1/4 inch thick
  • 3 cloves garlic
  • extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 3 cups chicken broth
  • 1/2 cup legal milk
  • chopped fresh chives for garnish

How to:
  1. Preheat the oven to 375°.
  2. Place the fennel, onion and garlic on a baking pan. 
  3. Drizzle with olive oil and season with salt and pepper. 
  4. Roast in the oven for 45 minutes, or until the vegetables are caramelized and soft.
  5. Scrape all the vegetables into a blender or food processor. 
  6. Add the chicken broth and puree until smooth. 
  7. Adjust with more broth, if necessary.
  8. Strain into a soup pot and add the milk. 
  9. Heat over medium until hot. 
  10. Adjust seasonings with additional salt and pepper.
  11. Ladle into bowls and garnish with chives.

Serves 4
Preparation time: 15 minutes
Cooking time: 55 minutes
Ready in: 70 minutes


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