Tag Archives: Nut-Free

Burgers with Liver (Recipe)

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.

Carrot Chips (Recipe)

From Cooking To Heal: Cookbook with DVD by Julie Matthews

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

Carrots
Oil (Expeller-pressed coconut oil (Wilderness Family Naturals) or grass-fed lard)
Salt

Cut carrots into thin discs or curls with a vegetable peeler.  Deep fry in until lightly brown around edge. Remove from oil and place on paper towel to absorb excess oil.  Salt chips.  They are still a little soggy when they first come out, but they will firm up as they cool.

You can use butternut squash, parsnips, or beets, as well as other vegetables (if dietary compliant).  Parsnips are not SCD.

“Buttercream” Frosting (Recipe)

Diet Compliance: GFCF Diet

4 cups (about 1 pound) of powdered sugar

¼ teaspoon salt

1/3 cup ghee, coconut oil, or palm oil

¼ cup non-dairy milk

1 ½ teaspoons vanilla

natural coloring (see below)

Cream ghee or oil in bowl.  Add all additional ingredients to bowl and mix until smooth.  You are ready to frost cake.

If you want to use natural coloring for frosting that is liquid such as juices, hold off on adding milk.  First add 1 tablespoon of juice for color, then add 1 tablespoon of milk or what is needed to bring frosting to desired texture.

Gluten-Free Chocolate Birthday Cake (Recipe)

I created this recipe for my own 40th birthday cake.  I read and studied the chemistry of chocolate (alkali vs non-alkali) and baking powder vs. baking soda) – I learned so much and the cake turned out great!  It is important not to make substitutions to these ingredients or you will change the cake significantly.  And may I say, “This cake is delicious!”  No one at the party knew it was gluten-free, except my gluten-free friends.  :-)

Diet Compliance: GFCF, Soy-Free, Nut-Free

1 cup sorghum flour

¾ cup potato starch

½ cup tapioca starch

½ cup unsweetened cocoa powder (non-alkali)

1 ½ cup sugar (or evaporated cane juice)

1 teaspoon xanthan gum

1 ¼ teaspoon baking soda

½ teaspoon salt

½ cup of oil (melted ghee, sunflower oil, melted palm oil, etc)

2 eggs

2 teaspoons vanilla extract

½ cup non-dairy milk

½ hot water

Preheat oven to 325 degrees.  Grease and flour two 8-inch cake pans.

Combine all dry ingredients in one bowl.  Combine all the wet ingredients except hot water in a separate bowl. Add flour mixture to wet ingredients and mix using an electric mixer or stirring by hand.  Once dry ingredients are incorporated, add hot water and mix thoroughly. You’ll want to work swiftly to get it in the oven so the cake rises properly.  Pour into greased and floured pans.

Bake for 45-55 minutes.  Test cake by poking with a toothpick.  Cake is done when toothpick comes out clean.  Remove from oven and place cake pans on baking rack to cool for 10 minutes.  Then remove from pans and continue to cool on racks.  Once completely cool, frost cake.  (see Buttercream Frosting recipe or use your own).

Original Recipe ~ Created by Julie Matthews

Biomedical Intervention and Diet Recovery Story

A sincere thanks to Generation Rescue for helping so many and working to show parents and physicians that autism is treatable. Kids are recovering. I find this story that has been shared by a parent to be uplifting, educational and empowering. To those that doubt there is hope, I challenge you to listen to other parents at Generation Rescue and TACA.  I recently had the opportunity to share autism diet information with Generation Rescue parents—they have great resources for parents researching biomedical intervention.

In wellness, Julie.

RecoveryButton480

From Generation Rescue…

Recovery Story contributed by Mom of Quinn, age 4:

Two and a half years ago I read the testimonials on this website and wept. I still do when I need a good cry. Those tears were an overflowing of my hope for my son, Quinn, and all children and families with autism. The stories confirmed for me what I knew in my heart: my son will recover from autism.
We’re almost there. Here’s a bit of our story. I hope that it will help you.

I had a normal pregnancy and delivery. I had a flu shot in the second trimester and a high fever in the third, but nothing extraordinary. Quinn was mildly jaundiced at birth and a big baby (10 pounds, and no, it wasn’t a c-section). I nursed him for 3 months, but couldn’t keep it up once I went back to work. His development was all pretty normal for the first year, and he started stimming around 12-15 months, after his MMR.

Quinn was diagnosed right after his second birthday. At his 18 month check up he was not speaking at all, and his pediatrician asked me a lot about it. I was concerned, but convinced that it was because he was getting so much Spanish. Children who are exposed to bilingual environments often have slight speech delays, but when they speak they are able to speak both languages fluently. What I didn’t realize is that he didn’t have any receptive language either. He couldn’t respond to “touch your tummy!” or even really play peek-a-boo. Anyway, at 18 months we left the doctor’s office and I was convinced that we should wait and see — if he wasn’t talking by his birthday, we’d have him assessed for a speech delay. I left with no information about autism or developmental delays at all. He could have been diagnosed at 18 months if only I had known more about autism.

But I didn’t. So he continued to fade away from us. He was sensitive and covered his ears a lot, he retreated into self-stimulatory behavior whenever he could, and he was lost in his own world. It’s so subtle when you don’t know what to look for, isn’t it? A few days before his second birthday, he was still not talking. No words at all. No eye contact at all. No imitation at all. But he was an easy baby, and had very few tantrums. He could entertain himself (i.e. stim on spinning anything and everything) for hours. He was an eloper, and he was oblivious to his peers, but he was generally happy. He was a gentle, sweet baby, and we didn’t realize how lost he was.

I went to the bookstore to look into speech delays, and on a whim, I picked up a book about autism. After reading the first few pages, I knew. I bypassed the doctor and went right to the State Department of Education and referred him myself for the evaluation for autism. Within three long months, he was diagnosed and early intervention services began.

Food. I have learned that food is medicine or food is poison, and there’s not much in between. He lived on cereal, wheat toast, fruit and milk. I remember being so excited when he finally showed some interest in pizza because he was broadening his food options. He could drink over 50 ounces of milk a day! As we researched autism, we found some websites that claimed that wheat and dairy could be contributing to the disorder. I vividly recall the first conversation I had with my husband about this. I was so shocked by the idea that milk could be bad for my son. So I dug deep on the internet and decided that, though I was skeptical, it was certainly worth exploring.

(more…)

Chocolate Chip Cookie Dough Balls (Recipe)

GFCFSF recipe.
To make SCD compliant, use shredded coconut in place of chocolate chips and coat in melted oil and shredded coconut.

1 ½ cups pitted dates
½ cup coconut butter
1 Tablespoons of coconut oil
½ cup GFCF chocolate chips (I prefer Enjoy Life brand, they are also soy-free)

In a food processor, process the dates for a minute or so into a paste

Add the coconut butter.  Pulse a few times to crumble the coconut butter and mix it throughout.

Melt the coconut oil in a small pan, don’t overheat.  It will melt easily.  Turn on the food processor and pour the melted oil through the top allowing the dates and butter to blend into a  smooth paste.

Put mixture into a bowl and stir in chocolate chips by hand.

To roll the balls, pick up a small handful of paste and press it into your hand and roll it into a little ball, less than 1 inch in diameter.  Put the balls on a plate as you roll them.  Place them in an airtight container and store in the refrigerator (in the summer) or a cool spot.

Squash Meatballs (Recipe)

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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