Tag Archives: Low Oxalate Diet

Burgers with Liver (Recipe)

February 3, 2011 • Categories: Autism News, Recipes - Cooking To Heal • by

Diet Compliance: GFCF/SCD/LOD/FG/Egg-Free/Nut-Free

Make it FG without herbs and spices except salt.

I know this dish may not sound tasty but these burgers are delicious.  No one will know they are eating liver.  Liver is a medium oxalate but with the high level of iron, vitamins A & C, zinc, etc., I strongly recommend it.

1 lb ground beef

¼-1/3 cup ground liver (put liver in food processor and blend until smooth) about 2-3 oz.  Avoid any liver that is not thoroughly blended

1-2 teaspoons onion powder

Rosemary, white pepper, or other herb or spice (white pepper is lower oxalate)

Salt, dash

Mix together and form into patties.  Cook as usual – in a pan, on the grill, or as desired.

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Confetti Brussels Sprouts (Recipe)

January 30, 2011 • Categories: Autism News, Recipes - Cooking To Heal • by

CONFETTI BRUSSELS SPROUTS (GFCF/SCD/LOD/BED)In this particular dished photographed, I also added in Lacinato Kale the last few minutes of cooking, and chopped the Brussels Sprouts in chunks rather than shredded.

From Cooking to Heal: Cookbook with DVD by Julie Matthews

To make Low Oxalate Diet, avoid pecans.

1 – 1½  lb Brussels sprouts
½ onion
½ cup pecans or other nuts
Salt

Wash Brussels sprouts and cut off bottom and peel off a leaf or two if needed.   Dump sprouts in food processor and pulse briefly into a confetti texture, not too minced.  Dump out finished sprouts and hand chop or repulse remaining sprouts.

Dice onions and sauté in pan for 2-5 minutes and begin to caramelize onions.  Add salt.  Before onions are caramelized, add chopped Brussels sprouts and nuts to onions.  Cook for 5 minutes or until Brussels sprouts and onion are ready.

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Squash Meatballs (Recipe)

September 1, 2008 • Categories: Autism News, Recipes - Cooking To Heal • by

SQUASH MEATBALLS (GFCF/SCD/LOD)
From Cooking To Heal (Cookbook with DVD) by Julie Matthews

To make SCD, use nut flour in place of GF breadcrumbs.  For LOD and nut-free, use coconut flour

2 lbs ground raw meat (beef, turkey, chicken, buffalo), pastured when possible
1 cup cooked and pureed winter squash (butternut or acorn)
2 eggs
1 cup gluten-free bread crumbs (dry out a few slices of gluten free bread in oven, crumble by hand or in blender)
Salt to taste (approx. 1 teaspoons)

Preheat oven to 350 degrees
Combine all ingredients.  From into balls and place on parchment paper on baking sheet.
Bake at 350 degrees for about 30 minutes or until cooked thoroughly.

Variation: Puree any vegetables.  Great way to sneak in vegetables.  Over time, you can smash cooked vegetables such as broccoli with a fork instead of pureeing smooth.

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