Here is a helpful link for Gluten Free Foods HERE

Enzymes are key to good digestion and can even increase vitality. Here is a link for you to read more CLICK

Ingredient list for Foods With CORN HERE

Click Here if you are concerned about dairy ingredients.

Botanical Food Family List

Apple Family (Rose Family) Apple, Apple Cider, Apple Vinegar, Apple Pectin, Quince, Pear (The apple family is part of the bigger rose family) 
Arrowroot: Arrowroot
Arum Family: Dasheen, Poi, Taro
Banana: Banana, Plantain
Birch: Filbert, Hazelnut
Brazil Nut: Brazil Nut
Buckwheat: Buckwheat, Garden Sorrel, Rhubarb
Cactus: Cactus, Prickly Pear, Tequila
Capers: Capers Cashew: Cashew, Mango, Pistachio
Cereals: Bamboo Shoots; Barley; Barley, Malt; Bran (wheat); Cane sugar; Cane Molasses; Chestnut, Water; Chestnut, Ling nut; Chestnut, Singhara nut; Corn ; Corn Meal ; Corn Starch ; Corn Oil ; Corn Sugar; Corn syrup; Corn dextrose; Corn glucose ; Corn cerelose; Farina (wheat); Graham flour (wheat) ; Gluten flour (wheat) ; Millet; Patent Flour (wheat); Oats; Rice; Rye; Sorghum; Wheat; Wheat flour; Wheat Germ; Wheat (whole) flour; Wild Rice.
Citrus: Angostura; Citrange; Citron; Grapefruit; Kumquat; Lemon; Lime; Orange; Tangerine
Cochliospermum Family: Karaya Gum, Guaiac Gum
Composite Family (Aster): Absinthe; Artichoke; Artichoke, Jerusalem; Calomel; Celtuse; Chicory; Dandelion; Endive; Escarole; Head Lettuce; Lettuce, Leaf ; Lettuce; Oyster Plant, Salsify; Sesame Seeds/ Oil; Sunflower/ Oil/ Seeds; Vermouth; Vermouth (Ragweed); Vermouth (Pyrethrum); Yarrow.
Crustaceans: Crab; Crayfish; Lobster; Prawns; Shrimp.
Cyperaceae Family (a Sedge): Chinese Waterchestnut
Curry Powder: not a single food but a blend of spices.
Ebony: Persimmon Flax - Linseed oil, flaxseed, flaxseed oil
Fresh Water Fish: Bass, Catfish, Croaker, Perch, Pike, Salmon, Smelt, Trout, Whitefish.
Fungus: Mushroom, Yeast/Antibiotics.
Ginger: Arrowroot, Cardamon, Ginger, Turmeric
Gooseberry: Currant, Gooseberry
Goosefoot (Beet): Beet, Sugar; Chard, Kochia, Lambs Quarters, Spinach, Thistle.
Gourd (Melon): Casaba; Cantaloupe; Cucumber; Honey Dew; Muskmelon; Persian Melon; Pumpkin; Squash; Vegetable Marrow; Water Melon. Grape: Brandy; Champagne; Crème of Tartar; Grape; Raisin; Wine; Wine Vinegar.
Heath: Cranberry, Blueberry, Huckleberry, Wintergreen.
Holly: Mate.
Honeysuckle: Elderberry.
Iris: Saffron. Laurel: Avocado, Bay Leaves, Camphor, Cinnamon, Laurel, Sassafras.
Legume: Acacia; Acacia Gum; Alfalfa; Arabic; Black-eyed pea; Carob; Carob (St. John's Bread); Cassia; Chick Pea; Field Pea; Green Bean; Green Pea; Guar gum; Jack bean; Karaya Gum; Kidney bean; Lentil; Licorice; Lima bean; Locust Bean Gum; Mungo Bean; Navy Bean; Peanut; Peanut oil; Pinto Bean; Soybean; Soybean oil/flour/lecithin; Split Pea; String Bean; Talca Gum; Tamarind; Tonka bean; Tragancanth Gum; Urd Flour.
Lily: Asparagus, Chives, Garlic, Leek, Onion, Sparsparilla.
Litchi: Litchi Nut.
Mallow: Cottonseed meal, Cottonseed oil, Okra.
Maple: Maple syrup and maple sugar.
Miscellaneous: Honey (watch if you are allergic to bee venom).
Mint: Basil, Horehound, Marjoram, Mint, Oregano, Peppermint, Rosemary, Sage, Savoury, Spearmint, Thyme.
Mussels: Abalone, Clam, Mussel, Oyster, Scallop, Squid.
Morning Glory: Jicama, Sweet Potato, Yam.
Mulberry: Breadfruit, Fig, Hops, Mulberry.
Mustard: Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Celery Cabbage, Chinese Cabbage, Collard, Colza Shoots, Kale, Kohlrabi, Kraut, Horse Radish, Mustard, Mustard Greens, Radish, Rutabaga, Turnips, Watercress.
Myrtle: Allspice, Cloves, Eucalyptus, Guava, Paprika, Pimento.
Nightshade: Brinjal, Cayenne, Capsicum, Eggplant, Ground Cherry, Banana Pepper, Bell Pepper, Chili Pepper, Green Pepper, Red Pepper, Sweet Pepper, Paprika, Pimento, Potato, Tabasco, Thorn Apple, Tobacco, Tomato.
Nutmeg: Mace, Nutmeg.
Olive: Olive, olive oil.
Orchid: Vanilla
Palm: Coconut, Date, Palm Cabbage, Sago.
Parsley: Angelica, Anise, Carrots, Celery, Celeriac, Caraway, Celery Seed, Coriander, Cumin, Dill, Fennel, Parsley, Parsnips, Sweet Cicily, Water Celery.
Pawpaw: Pawpaw, papaya, papain.
Pepper: Black pepper, white pepper.
Pine: Juniper, Pinion nut.
Pineapple: Pineapple.
Plum: Almond, Apricot, Cherry, Nectarine, Peach, Plum, Prune Plum.
Pomegranate: Pomegranate.
Poppy: Poppy seed.
Rose: Blackberry, Boysenberry, Dewberry, Loganberry, Strawberry, Youngberry. (see also Apple family).
Salt Water Fish: Bass, Cod, Flounder, Herring, Mackerel, Mullet, Salmon.
Spurge: Tapioca.
Stercula: Cocoa, Cola Bean, Chocolate (Cocoa).
Tea: Tea.
Walnut: Butternut, Hickory nut, Pecan, Black Walnut, English Walnut.
Link HERE at the bottom

I found this interesting. CLICK HERE for full article

Cross-Reactions between Trees and Foods – Oral Allergy Syndrome - AAIA Quarterly Volume 29 Fall 1993, Dr. Ham Pong

1. the allergy factor which links the pollens and the foods is not that of being related by botanical family;
2. raw foods are more apt to cause a reaction than cooked foods.  Storage also decreases allergenicity
3. some varieties of the same fruit, e.g., apple, may be tolerated
4. not due to chemical, insecticides
5. allergy tests may be negative unless fresh food extract is used
6. most often seen in adults and is not usually outgrown

Read this article and you will find out why CLICK HERE

Here is a good article about the food additive Maltodextrin  I was surprised to see that Udi's products contain it.  Too bad.

I found this article and it could have been me writing it.
A mom's view on the ROTATION DIET

Here is a link I found today that may have safe decorating for cakes and desserts. Click HERE

Here is an EXTENSIVE LIST 
another List for BAKING Supply Gluten FREE

Learn

HOW TO COOK and EAT nutritionally

ON-LINE CLASSES

at The Nourished Kitchen Video

Julienned Zucchini with Lemon Pesto

 

There's A Vegetable in my Bread

Rice-Free Zucchini Bread

Someone asked this week: How to cook cheap and nutritionally?
This is my response.  Many people think it's more expensive to eat healthy and on the surface that may seem true after a grocery store trip, but when you calculate extra trips to the doctor because you are not nourishing your body in the end eating healthy becomes more reasonable.

• Organic as much as possible, meats, fruits and vegetables.
• A very small amount of processed food to none.  
• Whole grains
• Canned food with no additives, like food coloring, corn syrup etc
• Fast snacks made without hydrogenated oils whenever possible
• Dried fruits
• Supplements

After watching this video I decided to try my first blended Green Smoothie. I have juiced greens before, but never blended them in a smoothie.
Ingredients straight from the garden or organic

• 1 Leaf Swiss Chard
• 1/3 leaf of Curly leaf Mustard (Added a slight spicyness)
• 1 leaf Lettuce
• 1 long leaf Kale
• 1 Peach
• 1 Plum
• 1 Orange
• 1 Banana
• water
• ice
• a bit of Agave Nectar

Blend All. I have a VitAmix that works great!
(Photo: below serving the smoothies to the kids! They loved it, daddy thought they were ok. I told him to learn to LOVE them...ha.ha..)

My squash has arrived! So now the creativity begins....

Creamy Dreamy Squash Soup
Ingredients are approximate as I did not measure when making it.

2 Huge Summer Squash- Yellow & Green Sliced (I used my mandolin)
1/2 Box Imagine Sweet Potato Soup (Or homemade or use another Imagine creamy soup)
Small handful of Basil (Less if you a new to using it basil, it has a pretty strong flavor.
Salt/Pepper
1 Tsp Honey
2 Tb Braggs Amino Acid (Great Soy Sauce replacement)
1 Tb Non-Dairy Margarine

1 Tb oil

Cook squash in oil until wilted. Add salt/pepper + Box soup. Simmer for about 10 minutes. Next blend the soup in a blender until super smooth.  Return to pot add honey, margarine and amino acids.  Remove a cup of soup to blender, add basil and blend until smooth. Return mixture to the pot. Simmer until ready to eat. I let mine cook for about 20 minutes more without lid.
I also added diced zucchini for texture the last 20 minutes.

We ate the soup as is, while we waited for our super moist meatloaf to finish cooking. I served the loaf into our second serving of soup and we just broke it up with our forks. The kids really loved it that way.  My loaf contained:
2.5 Ground turkey
a lot of fresh dill
1/2 cup Imagine potato soup (helped with the moistness)
Ground flax seed
Zucchini diced
Salt/Pepper
pinch of basil fresh from garden

Baked in a loaf pan for 1 hour 20 minutes.

I will keep adding links to this post

M.A.G.  Rice-Free

Making your Own Blends

Here is a link for a video answering the difference CLICK HERE

I had years of masking with wheat, finally after I had my 3rd baby I had a full response which included:

•  Hives
• Arthritic Pain
• Migraines
• Nausea
• Fatigue
• Bone Pain
• etc

Doctors did not know what was wrong and no one mentioned food problems. I finally went to an allergist that tested my positive for wheat.  They gave me a prescription for an allergy pill and told me just not to eat brown wheat!

It's no wonder I continued to be ill with that kind of advice.
Finally, I found a good allergist that also is a strong proponent of holistic medicine and looks for the root causes of poor health and he doesn't just try to fix the symptom.
 So, I now receive proper advice on my health plus I also have read much on the subject of food allergies.

Now my symptoms have greatly decreased and I can finally eat wheat on a 4 day rotation cycle with no adverse affects, except dark circles and maybe some fatigue, but not always.

Dairy is also an issue. Lactose is not my problem either, I think it is the milk protein. Once again I can have it on my rotation, but it is a gamble if I will begin to develop a sinus infection.  However, I know how to manage that with a procedure that nips it in the bud most of the time. I list my sytem on another post for sinus problems.

In general most food allergies will show up with an IGE test and most food intolerances will come up on a IGG. Most doctors not offer the IGG or even know much about it unfortunately.

Just got back from our allergist and he gave us the name of this Doctor for help with the Rotation Diet for optimum health.

I started this Albondiga (Meatball) soup around 8:30AM. I wanted to make a beef broth, so I filled up a soup pot with:

Water
1 lb Cubed Organic Beef
2 Carrots Diced
1 Onion Diced
Cumin
Salt/Pepper
and I let it come to a high heat and then I simmered it for an hour before I added vegetables from the garden:
Green Beans
Leafy Greens
Parsley
Dill
&
Cilantro

As that continued to cook and add flavor I began to make the Albondigas:

2.5 Ground Turkey
1/2 cup Quinoa uncooked
Organic Italian Garden Seasoning
Parsley Chopped
Basil Chopped
Salt/Pepper
Smoked Paprika

I rolled the balls, actually my daughter did, and dropped them into the stew and we simmered until lunch time about 1pm.

I used leftover plain rice and I combined it with the stew just before serving.

I did this for two reasons: My son can't eat rice and because it saves the integrity of the stew from getting mushy.

My younger boy doesn't like the way the Nori gets soggy after a while so I just serve his Nori on the side to eat all by itself. I also served this with extra carrot sticks.  The kids LOVE this lunch.

I have found that the Phase Diet is great for sinus infections suffers when coupled with natural antifungals, netti pot useage, followed by daily apple cider vinegar. 

I found this interesting post on the use of Cornmeal

I have to admit I'm putting the recipe on here for me, because it was one of those serendipity things. So if you can't understand it, but would like to try it. Let me know and I can put more detail.

Breakfast Grits pre-made

Browned Ground Meat w/onions
Add
Garden Greens chopped
cook until wilted
Add
Lemon Grass & Corn Soup
Salt/Peper

Add 1 1/4 cup grits combine all and cook until heated to increase flavor.
Set aside and allow to completely cool.

Mix
3/4 cup Masa
1/2 Cup Corn Meal
1 tsp Baking Soda
Salt & Pepper to taste
Add
1 egg
and enough water to make a thick batter that can be shaped into balls. Batter will be very sticky and not  firm, but not too wet or the centers will taste more like polenta. Once cooked they should have more of a bread like texture.  Fry in deep fryer until golden.

I served them with a quick avocado sauce made with mashed avocado, salt/pepper, balsamic vinegar, organic mayo or wasabi mayo,  garlic powder and a dash of hot sauce. For dessert we had super ripe, crisp, organic bing cherries! Mmm....mmm....good!

Boy was I happy to find this recipe this week. I altered the recipe to make it allergy friendly for my kids and they came out delicious and because I did not use rice flour they did not have the gritty texture. Instead, they had a nutty quality because of the taste of the millet seeds.

Click here for MILLET MUFFIN RECIPE

My substitutes:
Silk Coconut Milk plus 1 tsp vinegar
1 tb Egg Replacer mixed w/ 1/4 cup warm water
I only used Millet Flour
Additions:
After juicing I added 1/2 cup carrot pulp
1 tsp of vanilla
I also cooked them 5 degrees lower for about 18 minutes.
Do Not overcook, should be only slightly firm to touch when you are checking them and golden brown.

We had guest over last night and we served these buns with:

• Lean Ground Beef Patties
• Wasabi Mayo (adds some heat)
• Deep Fried Apple Rings (this gives a great sweet note)
• Thinly sliced onion
• Other condiments and cheese available

and a side of FRESH french FRIES





Dairy/sugar free Whole Wheat BUN RECIPE
1 1/4 cup potato milk
1 beaten egg
2 tablespoon margarine
1/4 cup xylitol
3/4 tsp sugar
2 cups whole wheat flour
1 3/4 cup all purpose flour
1 tsp wheat gluten
2 tsp active dry yeast

Place all ingredients in your bread maker and place on dough cycle. I only let my dough rise in the machine for 30 minutes because I was rushed, but you can let it rise for an hour. Afterward, roll out dough and use a cutter to make rings. I used a Large mason jar cap ring for mine.  Place on greased baking sheet, I like to use a pizza stone and allow them to rise for about 1 hour and bake at 350F for approximately 9-15 depending on your stove.

Photo to right was lunch for the next day: Sloppy Joes made with left over pizza sauce. Daddy was happy. :) He had 3!

It's really hard to find granola without wheat so I make my own. I change it up depending on what I have on hand. Unfortunately I never measure anything when I make granola so it taste a little different each time, but this one is worth me noting because it was so delicious. It had a nice balance of salty, sweet, mixed with a good crunch that had me craving it!  I made this batch to take on a trip for an easy wholesome breakfast.

I use a commercial grade mixing bowl that is HUGE. My approximate ingredients:
5-6 Large Juice cans (I use an empty one as my "measuring can" approximately 1qt plus)
1 cup raw pumpkin seeds
1 cup raw shredded coconut
1/2 tb cardamom
1 Tb salt
1/2-1 cup ground flax seed
2 cups oat flour (this helps make little chunks of deliciousness)
combine all
in a sauce pan heat up until melted
2 cups canola oil (or enough to have your oats glistening)
1/2 cup molasses
1 cup xylitol

Spread on a pan and cook at 350F turning around every 15 minutes or when it starts to brown. Towards the end check it in shorter intervals. Allow to dry and store at room temperature. Keeps for weeks.  You can add dry fruit once it is out of the oven. I also like to add orange rind to my above mix or vanilla. Get creative. If your mix is not crunchy enough add more oil to your future mix. Enjoy!

Pour over mix and combine with your hands

This recipe was so delicious, by far the best GF corn bread I have ever tried. Check  out the RECIPE HERE


So for our Rotation Plan today was "Corn Day"
For
BREAKFAST we had Corn Grits with non-dairy "Milk" & Raisins
LUNCH a great Tuna Salad made with

• Tuna
• Diced Celery
• Diced Red Onions
• Can of Corn
• Balsamic Vinegar
• Olive Oil
• Salt/Pepper
• Bit of Mustard all mixed and topped on top of a bed of Spinach and I served with a side of RED Organic Corn Tortilla Chips

The family loved it as we sat out on sheet in our backyard and ate together under a sunny shiny sky :)

Dinner
We had the Cornbread listed at the above
with a Potato and Chorizo Hash
I realize potatoes and corn are not good on the Initial Phase Diet, nor the Life Phase one.  However, when you have a household that has so many dietary needs you have to eat what you can and potatoes and corn are safe foods so they are part of our rotation diet.  We do not eat to loose weight, we eat to nourish our body the best we can and if we stay slim well then GREAT! :)

ALLERGY GROCER has a great selection plus FREE shipping if you spend over $100 which is not a problem for me to do.

If you know someone with Celiac you know cross contamination is VERY dangerous. They offer a TOASTER BAG that aids with preventing cross contamination.

We used Meridian Valley. It is only around a $139 for over 80 foods. You can order the kit and take it to your lab for the blood draw

Check out the Video HOW TO HERE

also What to do with With Wilted Lettuce

The Chow Food Blog Network is my NEW FAVORITE Foody Site :)

BEST Site that I am going to use to do our rotation diet Here

Good info on rotation Diet HERE

plus MEAL PLANNING sample HERE 

I came up with these this morning so my son could eat them. We are steering clear of gluten until we get his new test results.

As usual these are approximate measurements

3 cups of DariFree or milk substitute
6 Large eggs
1 tsp Vanillan
1/2 tsp Almond Extract
1/2 cup xylitol

2 Cups GF flour mix
1 Cup Sorghum flour
3/4 cup Masa Harina (Corn flour)
1/2 tsp salt


Mix the first 4 wet ingredients including xylitol in a mixer. Then add dry ingredients and mix. This mix is really runny and pretty watery.  Use a soup ladle to pour out mix onto a HOT oiled grill and spread it around with ladle. Cook on each side for about 1-2 minutes. Do not over cook you want them pliable and not stiff.

I served them with butter smeared over them, topped with a dallop of whole yogurt and then rolled drizzled with a light amount of agave nectar and a side of turkey bacon and an egg. Enjoy!
This recipe may NOT be republished

Ok so I have made it to Phase 2 and I am ready for a treat especially since I lost some weight I had some major calories to spare. Like I said I didn't start this plan to loose weight at all. Anyway, my answer to a craving?

Chocolate Cloud & Millet Mousse

I am a free pourer so I really don't measure much, but this is the one serving recipe I used.
Approx 1/4- 1/2 cup heavy cream
2-3 tsp Xylitol
2-3 tsp UNsweetened Chocolate Cocoa

Whip cream in mixer. (Mine didn't thicken up until I slowly added xylitol and then cocoa)
Serve and Chill for 10 minutes in freezer.
The consistency of this was really like a cloud and almost too light. It was really just chocolate whipped cream and was lacking some substance so I was thinking what could I add to it that was already made, without sugar and not wheat?  My solution?

I still had out some breakfast millet that was cinnamon flavored and a very dry chewy texture since I toasted it before I boiled it.  I tested a little out with the "cloud" and it was perfect. I drizzled it over the top of my dessert and it added just enough texture to give me a light chocolaty chew, which helped the satisfaction factor.
This Recipe may NOT be republished

Nothing beats Mock Potatoes on Phase 1 since you can not eat the real deal.

Super Simple Mock Potatoes (They taste SO good, you will be surprised. Note: they have to be seasoned right to have the POW Punch)
As many as you would like Heads of Cauliflower
Boiled in with salt until tender
When tender add to your blender, I use a Vitamix with a smoothie wand to push the cauliflower down to blend it consistently and so that they are not too smooth.
Add the following into the blender butter, salt, pepper, 1-2 cloves of garlic.

Do NOT add any extra liquid or they will be to runny.  They have enough moisture already. I like to take tongs and gently squeeze the excess water out before I blend for an even better texture.
Serve with a pat of butter and some extra salt if necessary.

SPECIAL RUB CHICKEN

any size chicken, pat dry.  Take a chunk of butter and rub it under all the chicken skin and on top and in the cavity. Next rub with my Special Mix-
Kosher Salt
Basil
Pico Lemon (Mexican brand lemon/paprika mix) 
Pepper
Cinnamon (makes it special)
mix all together and rub the chicken the same as you did the butter.


Bake Chicken covered for the first 40 minutes and the last 20 minutes uncovered if your bird isn't too big.

Day two into our cleanse on Phase 1. I came up with this recipe that is pretty tasty.  My measurements are seldom exact so use it for inspiration.


Beef Roast (I think it was about 2-3lbs)
1 cup shredded Cabbage
1/2 chopped Onion
3 Chopped Carrots
1/2 diced Green Pepper
1 tb Basil
2 garlic cloves minced
2 Bay leaves
Salt/Pepper to Taste

Spray the bottom of your crockpot, add meat layer cabbage and all the other above ingredients. Fill pot with water 1-2 inches below rim and cook for 10 hours on low.

I made my stew over night and 2 hours before lunch I transferred everything to a heavy stove top pot and added
Frozen Brocolli
Frozen Peas
2 small heads of cauliflower chopped
more water
salt/pepper
 Zest of 1 lemon plus Juice this is where the (Bright comes into the name)


Simmer all on low for at least one hour or more. Serve with shredded cabbage on top and maybe some onions. Enjoy! :)

My son was diagnosed with severe food allergies a couple of years ago. His list was so bad they retested him to make sure they were accurate. They were.  Anyhow, we weren't sure what we were going to give him to drink that would have calcium but I found a GREAT replacement that we all drink. I buy it from Azure Standard at cost which comes to just below the cost of organic cow's milk a gallon, but cheaper than say boxed milk alternatives.  This is the link for the company site VANCE'S DARI FREE But I get mine from Azure

It tastes great and is enriches with Vitamin D. You make it in the blender and you can make it thicker as a creamer.
Enjoy!