WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, April 17, 2014

Indian Biscuits and Curry?

Biscuits and gravy, or "shit" on a shingle- we have eaten a lot of various gravies on biscuits and bread. Why not curry on a biscuit?

Not exactly sure what inspired this particular fusion of flavors, but I think it was the Urad flour I toasted and ground in the WonderMill. If you have had raw urad flour you know it has a strong and memorable flavor and no matter how I have tried to like it(great nutrition and easy to digest) I have had to really tone it down each time I used it. That is until I toasted it. Like Chickpea flour you can toast the urad to mellow the flavor and transform it to a far more familiar flavor. It has nice nutty tones to it and can be versatile in both savory and sweet once toasted. I toasted the urad before I ground it as it is much smaller then chickpea's so can get it well toasted before it is ground into flour. Grinding in the WonderMill using the pastry grind option, the toasted urad becomes an incredibly fine and fluffy flour and it's soft texture really can help with textures in gluten free baking.
I gotta be honest, most of my gluten free biscuit attempts have been miserable. That is until I started replacing some of the gf flours with the urad flour. They still aren't great to look at but the mouth feel is much improved. I associate certain flavors with Indian and middle eastern cooking and the urad flavor inspires me to use different seasoning. I figured why not season biscuits with cumin,black mustard,cardamon? We are so glad we did. The first bite was startling. I think we expect a biscuit to taste a certain way, but in no time at all we found ourselves scarfing down the entire batch!

The downfall is these still aren't pretty like wheat based biscuits. Which lead me to think if no one saw them, they would love them. I guess that is where the curry idea came in.. Drench them in a rich, spicy chicken curry and who cares what they look like?


To your favorite gf biscuit recipe add:
1 finely diced sauteed onion

Toast and grind 1 tsp cumin seed, 1/2 tsp mustard seed and the seeds from 2 black cardamon pods.

Add toasted and ground spices to the flour blend. After cutting your shortening into your biscuits right before cutting your biscuits out, mix in the sauteed onions.

Follow your recipe for baking.

In my favorite recipe I also add 1/3 cup of the urad flour and remove 1/3 of the gf all purpose flour.

(I use all purpose gf flour, palm shortening,baking powder, salt, and coconut milk in my biscuits)

Chicken Curry:

I used this recipe with a few substitutions: Kothiyavunu Blog.

I removed the coriander and cinnamon because of allergies

I removed the curry leave because I don't have any fresh.

I used coconut yogurt instead of thick coconut milk.

To make the gram marsala blend I used the recipe from this blog; Spicy Treats.

I removed the coriander and cinnamon due to allergies.
I removed the fenugreek seeds because we aren't quite sure we like them yet.
I removed the curry leaves because I don't have any.

I added fresh red pepper, had to have some color, plus flavor wise, the sweetness makes a nice contrast.
I added some fresh flat leaf parsley or chopped green onions.

Wednesday, April 16, 2014

The Filling that makes all Cookies Wonderful

I made some carob cookies that I have been tweaking the recipe and they turned out just a touch salty and a touch dry. I figured I could make some marshmallow creme to pipe for a filling, but then as I was tasting the cookie the little bit of saltiness reminded me a whole lot of an oreo.

So some "fake Oreo cookie filling" seemed like the perfect thing to fix my less then perfect cookies.

We have decided this "filling" is officially our goto filling for every iffy batch of cookies or for that matter every batch of cookies we make. :-)

Easy, fun and the kids can help.

"Fake Oreo Cookie Filling"

3 1/2 cup corn free powdered sugar(I make our's but if you have some store bought you trust is cornfree it works great too.)
1/2 Tablespoon granulated sugar(domino's)
1/2 teaspoon vanilla extract(homemade using potato vodka and vanilla beans)
1/2 cup palm shortening(Spectrum or Tropical Traditions)
2 Tablespoons HOT water

Place all the ingredients in a bowl and start mixing. I used a hand mixer and had a tough go of it, but it did blend. This stuff will be very thick. It will surprisingly roll into a ball with ease. If it is too sticky, add a bit more powdered sugar. If it is too crumbly add a touch more hot water.

You take about a tablespoon(or more depending on the size of the cookie)and roll it into a ball. flatten it slightly between your palms and place on your cookie. Top with another cookie and lightly press together.- Done!

Tuesday, April 15, 2014

Gluten Free WonderMill Bread( dairy free, soy free, nut free)

Grinding my own grains/seeds for gluten free bread made me feel a little bit like Henny Penny. Not a bad thing at all! Now to just start growing my own too! :-) For this loaf I ground white rice,brown rice and Teff. (I also use potato starch and tapioca starch in my blend)

Overall, I love my WonderMill. It makes pretty much "instant" flour. It has 3 options for texture of your flour. Coarse,Bread, and pastry.
I find the "bread' option(recommended) for texture is a little coarse for making a soft white bread. So for a soft white bread I use the Pastry option.

The WonderMill does a terrific job of grinding so fast, and it is very tidy! So, far I am absolutely thrilled with my investment.

I may have shared this bread recipe before, but I have been slowly trying the psyllium husk powder instead of using guar gum to see how I like it. So far it is working well. With this loaf I did half guar gum and half psyllium powder. Nice and tender. Unfortunately, Abby is still avoiding yeast so she wasn't able to give this loaf a try. Derek thought it was wonderful though and with a loaf of this around he doesn't miss gluten at all!

3 eggs
1 tablespoon Braggs apple cider vinegar
1/4 cup grapeseed oil
1/4 cup honey
1 cup coconut milk
1/2 cup coconut yogurt
1 teaspoon salt
1 1/2 teaspoon guar gum
1 1/2 teaspoons pysllium husk powder
3 cups all purpose gluten free flour blend
1/3 cup tapioca starch
1 tablespoon active dry yeast

Place in order into pan from the bread machine. (or in the order of the manufacturer's directions) I mixed my coconut milk and yogurt together before I poured them in.

If you have a bread maker that has a gluten-free option use that. On the Zojirushi breadmaker I used the basic function and dark crust.

Tuesday, April 8, 2014

A Spoon Full of Sugar

One of the things that has been key for Abby to stay stable has been sugar.

I assumed that since it is easy energy it gives her body enough energy to digest more complex foods, but maybe there is more to it. Breast milk, formula's, elemental formula's, IV's- all full of sugar. Delicate bodies appreciate some easy energy. Young,old, sick..

Even if there isn't more to it, knowing that they are finding mutations now that they are trying to treat with sugar? Makes Abby's food needs seem less oddball.

I ran across an article about a new genetic syndrome caused by PGM3 mutation. Guess what they are trying to treat it with? Yep, Sugar!

Abby has some of the symptoms but not all so I am doubting this is her mystery disorder, but perhaps it is a step closer.

Here is the Link-----

New genetic syndrome identified that includes allergy, immune deficiency, neurocognitive impairment

A few favorite snippets:

March 4, 2014
NIH/National Institute of Allergy and Infectious Diseases
A new genetic syndrome has been identified, characterized by a constellation of health problems, including severe allergy, immune deficiency, autoimmunity and motor and neurocognitive impairment. The researchers observed that the syndrome's diverse symptoms are the result of mutations in a single gene associated with sugar metabolism.

The study, published in the Journal of Allergy and Clinical Immunology, involved eight patients from two families. The families were originally referred to NIH because of severe eczema and recurrent skin and lung infections. By studying this group, the investigators found that the syndrome is caused by mutations in the PGM3 gene that result in the production of underactive PGM3 protein. The NIH team showed that underactive PGM3 leads to lower levels of sugars that are essential for glycosylation, or the attachment of sugars to proteins. Glycosylation is necessary for the normal growth and function of all tissues and organs in the human body. The variety of symptoms in people with PGM3 mutations likely reflects the production of abnormally glycosylated proteins throughout the body. In the laboratory, adding a certain type of sugar to cells from patients with PGM3 mutations boosted cellular levels of the sugars necessary for glycosylation, thus suggesting a potential treatment.

Hoping Science hurries up and catches up with Abby, reading these type of articles makes me more hopeful.

Saturday, April 5, 2014


With the normal ups and downs of the last couple years, another birthday tomorrow.

I cannot believe she is 19. I still see her just as I did when she was little. Cute then, and cute now. :-)

We are relieved to officially have closed the book on trying any more IVIg(subQ)- the reaction and damage was only getting worse. The only "new" and lingering effect is her oxygen still drops to 94-95 when she is upright and won't correct until she is down again. Hasn't slowed her down too badly, and we figure this too will pass. Abby's body is quite remarkable in how it manages to straighten it's self out after each insult. Rest, rest, and good nutrition as well staying moving on her feet seem's to be the best formula for recovering for her. Unless it was dropping regularly into the 80's no sense in fretting or running to a Dr. over it. "It is, What it Is".

She is still needing a bit more sleep but almost everything is settling down. Her kidneys decided to act up this week, but perhaps it was simply the tail end of getting that junk out of her body. Food hasn't been too much of an issue, but we kind of have it fine tuned now as to what is safe to eat when she is flared, and what to avoid. That has made any flare in symptoms much easier to handle for her and her recovery time is generally much faster. The insane pollen count is doing her no favors right now. Full bucket leaves us on high alert and prevents me from trying too many new foods with her. Looks like a good rain this weekend which will help wash away the overwhelming choking pollen. I am kind of with Abby on the pollen and so is Sara, the sooner it is gone the better we will all feel. Even our poor poodle Evie has red rimmed eye's and itchy skin.

I admit, I was really hoping last year that when 19 came around we would have her back in college by now. On the other hand, despite the ups and downs she is still holding strong, and for that I am very grateful.

It is frustrating that we still don't understand "why" she reacts so violently to every medication , I don't think Mast involvement is the full answer to that question. However, Abby is constantly changing, given time her body seems to have it's own method to it's madness and we just need to stay patient and keep out of her bodies way, her body know's what to do.

Maybe by next year we will have figured her out and gotten her to a better place, we are working on changing a few things up to see how that works for her.

I tend to be so opinionated, so swept up by the moment. Abby continues to be grace under fire. She truly finds joy and satisfaction with the smallest things. A great movie will keep her smiling, a great email from a friend, time with me, her sister, her Dad. Probably the most balanced person I have ever met.

While I wonder where she will be health wise next year, she doesn't worry about it. She enjoys the day.

Happy Birthday Abby!

Saturday, March 29, 2014

Grinding Your Own Grains and Beans with the WonderMill

Over the past couple years we have slowly but surely eliminated many sources of corn and other allergen contamination.

We have had reasonably good luck hunting down safe flours for Abby. Unfortunately, it often entails driving all over Houston, or ordering from a zillion different stores online.

I do struggle at times to find the "time" to do all the cooking for everyone from scratch and all the shopping to hunt and gather safe ingredients really sucks up a lot of my "free time."

After reading about grain mills for the past year, I did it. I bought one.

The WonderMill.

There were a number of reasons I opted for this particular mill over others on the market.

1) Power. based on various comparisons the WonderMill is superior for longevity. While the competitors burnt out, the WonderMill continued to grind away.

2) Mess- The WonderMill has a completely contained container that catches the flour- no dust, no mess.

3) It claims to be the quietist. I won't lie, I about had a heart attack when I turned it on, it may be quieter then the others but it is still very loud! So, if it is the quietist one, I am very glad I bought it.

4) It grinds about anything. It has a few accessory pieces that allow you to grind teff(super tiny!)and one for chickpeas(large!) with ease.

5)Speed. This machine eats grain at shocking speeds! I have to admit we probably ground a lot more rice then we needed the first day as we could not but help but watch in amazement as the rice disappeared before our eye's and turned into a fine wonderful flour.

6) Three options, Coarse, Bread, and pastry. The bread setting is recommended for most, but I found the pastry option made the rice flour more similar to the asian market rice flour I love.

7) So easy to operate. It snaps together you dump the grain in and that is it. Easy to wipe out. Had very good ratings for ease of use.

There are down falls for some. Not for nuts and most seeds- anything "oily" should not be ground. This is fine for us as Abby reacts badly to those so we don't keep them in our home.

It is big. So not sure where to store it.

I am frugal, so this was not any easy purchase. There were other brands that were cheaper, but hands down since we "need" this I felt it was a good investment.

Friday, March 28, 2014

Teff and Tapioca Crumble(rice-free, potato-free, corn-free, soy-free, dairy-free, nut-free, gluten-free)

Some families that are corn allergic are so sensitive they are having a very hard time finding safe foods. Gluten free flours are very hard to find that are safe for the corn allergic and the more so for the very corn allergic.

One that has been has been safe for quite a few is Teff from The Teff Company at Teffco.com

Most of my recipes I use my "all purpose gluten free flour" which also contains rice and potato. Rice and Potato are growing allergy concerns for many families.

Lately I have been curious to see which flours can stand alone for what type of dishes. This was a huge success. Honestly, Abby and I decided in the future we may only make our fruit crumbles/crisps with this blend. This was unbelievably rich,nutty almost caramel flavored and a rich full flavor. The pear/ginger fruit with the crumble was a perfect combo of flavors. You certainly will have no idea that this is free of about everything. :-)

Preheat Oven 350

Crumble Topping:

3/4 cup Teff flour (I use their Ivory flour)

1/4 cup tapioca starch

1/2 cup packed brown sugar(I use domino's, coconut sugar would probably work well too.)

1/2 to 3/4 teaspoon salt(we use pink and tend to like a bit more salt in ours)

1/2 cup Tropical Traditions coconut oil.

In bowl combine everything but the coconut oil. Cut the coconut oil into the dried ingredients. At this point I often use my hands to squeeze and crumble the mix together.

I sprinkle on top of my prepared fruit. Bake at 350 for 25-30 minutes.

Fruit Filling: You can use any type of fruit. I find cooking the fruit or berries most of the way on the stove top, sweetening and thickening as needed before finishing with crumble topping is easier.

Pear Filling:

4 pears peeled and cored, sliced thickly
1/4 cup granulated sugar
1 teaspoon ginger(I ground up some of my endless stash of candied ginger I make and dehydrate)
a dash of cloves
a dash of allspice
(or if cinnamon is safe feel free)

In sauce pan combine ingredients. Cook on low. Pay attention closely and gently stir until a sauce has formed. I allow to cook about 15 minutes until the pears start to soften. I don't normally thicken either pears or apples for a quick crumble/crisp. Berries or very juicy fruit benefits from thickening with a bit of tapioca before baking with the crumble topping.

Pour into greased pan and top with crumb and bake.

Thursday, March 27, 2014

Foster Children:Statistically do worse in Foster Care then in the Dysfunctional Home.

Higher precent of school drop outs.

Higher percent of homelessness.

Higher percent of teen pregnancy.

Higher percent will become felons.

CPS knows that Foster Care means a child is far less likely to be successful. Yet, they continue to remove an alarming number of children, and often for no reason(at least no proof of "abuse") as in Justina's case.


Do Drs.(the number 1 reporting population)realize they are not improving a child's life by placing them in Foster care?

Do Drs. know they are actually likely to make success even further from reach for these children?

Yet, they continue to pick up the phone.

I have read reports of Hospitals(have not confirmed facts but,)"flagging" medical records to track patients for potential abuse. If these flags were burns, breaks, and bruises I could understand but they go well beyond that.

Homeschool? FLAGGED

Eat Organic? FLAGGED

Move a lot? FLAGGED

How many flags does it take to make that call?

Now as cases like Justina's come to attention we find Drs. call CPS when they don't like another Drs. diagnosis.

They blame the patient. They blame the family. How is that we are supposed to know which Dr.(equally certified,equally specialized, with equally good reputations,but very different opinions) is right? If we don't follow a Drs recommendation for healthcare we are neglecting our child. If we do follow our Drs. advice for healthcare we are providing too much care.

There is no report of abuse against the family. They have yet to prove that the Mito diagnosis was wrong. Or that the treatments received were unnecessary. Not to mention their new diagnosis and "treatment" have caused a child to go from happy,ice skating, and stable to wheelchair bound, isolated, alienated, scared. They have caused extreme harm to a child who will age out of the system a broken human. What exactly do they think they can provide her for a future if she can live through this torture? Nothing.

Child Protective Services could be doing an immense amount of good. We need them. There are children being starved to death, sexually abused, beaten to death all over the Country, but they opted to use very limited services to provide the worst possible outcome for a child. Any sane, well educated and helpful agency would have mediated Justina's care between the two very well respected Hospitals and Drs. Instead they picked sides and have allowed the health and wellbeing of not just Justina but her family as well to be destroyed.

When we go to vote in the next election, make sure who you vote to elect will defend the rights of our children, of our families. This is far from just a Mitochondrial Disease issue. We need to stop it.

We all have different opinions of what is right or wrong, we all have the right to voice those opinions. We do not have the right to interfere with the Dr. /patient relationship. We don't have the right to tell families what to eat and when. We just don't.

I still have faith that Justina can get home. She nor her family will ever be the same. Many families with Mitochondrial Disease are no longer going to trust the judgement of their Drs. Parents in general fear CPS. CPS should be a welcomed agency to make the lives of children and families better, not to damn them to miserable statistics of human suffering.

LINKS to Data on Foster Care Statistics: National Coalition for Child Protection Reform

Child Protection and Child Outcomes; Measuring the Effects of Foster Care by Joseph J Doyle Jr.

What to do with the Coconut Flakes after you make your Milk.

I hate to waste food. I REALLY hate to waste expensive food.

Tropical Tradition coconut so far is the "safest" corn free option for making Abby's coconut milk.

I make milk for her with the flakes but after squeezing all the milk out I am left with a mound of "used" coconut flakes.

A few things I have used them for:

1) I dry them out and toast them. They don't have a ton of coconut flavor left but toasting brings out the flavor and the toasted coconut can be added to savory or sweet dishes for that great "crunch". Top a casserole, mix into caramel, sprinkle on ice cream. Endless uses.

2) Candy it.

This of course is our favorite option and easier then you think.

Drain all the "milk" out of your flakes. Place the flakes in a pot with an equal amount of sugar. Heat to 250(stir until it gets soupy and at a simmer, no higher then medium heat). Remove from heat and add a dash or so of salt and some homemade vanilla. Pour on greased cookie sheet or dehydrator sheets. I spray my hands with a bit of grapeseed oil and carefully(it is HOT!) pat down the coconut till it is well packed.

Allow to cool. If it is too sticky simply throw it in the dehydrator(low temp) to remove some of the moisture. 4-6 hours usually will dry it out enough to work with it.

I tend to grease my hands before trying to shape the stuff. It is sticky candy. I roll bits into balls and then roll in crushed cookie crumbs. Or I smash a piece of the coconut candy between two cookies. Or, I shape like a mounds bar, place a couple roasted chickpea's on top and dip into a coconut oil based carob chocolate. Place in the fridge.

So, don't throw out those leftover flakes! Dry them, toast them or candy them. No wasting expensive and clean food.

Coconut Candy from "used" coconut flakes:

1 cup of damp flakes leftover from making coconut milk
1 cup granuated sugar(domino's)
1 teaspoon homemade vanilla extract
1/4 teaspoon pink himalayan salt

Place sugar and coconut flakes in pot. Bring to a simmer while stirring. Once it is soupy and simmering, leave it alone. No higher then medium heat. Allow temperature to come to 250 degrees.(candy thermometer)remove from heat. mix in salt and vanilla.

On either a greased cookie sheet, or dehydrator sheet spoon coconut candy. With greased hands(HOT HOT!) carefully firmly pat until compressed. I squared mine up to make it easier for cutting.

Allow to cool.

If still too sticky to shape once cool, place in dehydrator for 4-6 hours.

Using greased hands(I use grapeseed oil) I shaped into mounds. I placed 2 roasted chickpeas firmly into the top of each piece.

Carob Coating:

1 cup coconut oil(Tropical Traditions)
1/2 cup corn-free powdered sugar(sifted)
1/2 cup carob powder or cocoa powder.(SIfted)
2 teaspoons homemade vanilla(just 1 if using cocoa, carob needs extra vanilla to make the flavor sing)
dash of salt.

In double boiler combine oil,sugar and carob(or cocoa)stirring continuously until smooth and melted. Remove from heat and add salt and vanilla.

Dip fruit, coconut or cookies. Place on rack that is on a plate or cookie sheet to catch dripping. Place in fridge. Coconut oil warms quickly so these are best kept in the fridge.

TIP:sometimes I will end up with my carob coating full of lumps or grits.. probably because my coconut oil was too hot.. but anyway don't throw it out! You can push it through a fine mesh to remove the lumps. Reheat as needed. Leftover carob coating keeps well in the fridge for a couple weeks. Simply place back in double boiler to gently melt it again.

Tuesday, March 25, 2014

Justina: Our Government Abusing Children

Justina's health continues to rapidly decline. Still refusal to take her to her Mitochondrial Specialist.

The pictures even from 3 weeks ago indicate a terribly sick child.

Today, if a parent doesn't seatbelt their child at age 5, or a parent has an obese child, or a parent spanks their child, or a parent seeks alternative care, or a parent home schools the government can remove your child from your home as these are "flags" for child abuse in the eyes of our government.

Justina has been locked up, because she is sick. She has been kept locked up with less rights then any death row prisoner to hide the mistakes that might just take her life. Not receiving life dependent medical care, not allowed to talk to friends or family, clearly not being cared for.. and CPS and BCH call it "PROGRESS."

Every parent in America should be TERRIFIED. I don't care if you are best friends with your Mito Specialist, you aren't protected you are NOT safe.

If you don't have one of the few, very few absolute gene mutations associated with Mito- you apparently do not have Mito. According to some Drs is all in your head.

Today is yet another day where a decision on Justina's life will be made. Will the Judge give her the death sentence that being left in CPS care could possibly cause or will he return her to her family and capable Drs. to try to save her life.

This will get worse. As Obamacare kicks in further, as UN treaties take effect.. the very few rights as a parent we have left are slipping away.

You might wake up one day with your child ripped away and our government officials "abusing" them too. If I treated my children the way that Justina has been treated by our government the past 14 months I would deserve to be in jail.

Saying a prayer for Justina today. Say a prayer for the multiple families that face this type of abuse every week in America.

For the last few years I have mourned that I will likely never get to be a Grandparent. Today I am relieved, I would not want to bring a child into the world today.

Sunday, March 23, 2014

Sorghum Cookies/Shortcake- 2 for 1! (Rice Free, gluten free, soy free, dairy free, gum free, nut and seed free)

I have been curious about what would happen if..... I mix this with that.. or if I left out this or that.. would it taste good? Would it hold together? I have had many flops trying different combo's but this one worked. Two things I did differently. 1 you will notice no oil or shortening! I used coconut concentrate(manna) from Tropical Traditions to replace the fat. On one hand it worked. On another hand the cookies are a little dry but cake like at the same time. If you mixed a cake,biscuit,scone and cookie together and over baked it a bit :-) . This however was a lot easier for Abby to digest. Filled with 7 minute icing(egg white, sugar on double boiler then whipped with a bit of salt and vanilla) they weren't bad at all. I prefer a moist,chewy cookie, but Abby really liked them. They were quite light too which made them more interesting. It felt like they weighted only half of what they should.. interesting. The second thing I did differently was I did not use my typical all purpose gf flour blend. I used sorghum,potato starch and chickpea. I almost tried using tapioca instead of potato starch, but played it safe this round. Maybe next time I will skip the potato starch and try tapioca starch instead.

After sampling a cookie I decided that drier texture would be perfect for a shortcake. I used half the dough and patted into a large round,cut into wedges, reduced the heat to 350 and baked it for 30, and presto! It really was better for shortcake I thought.

After I was done filling the cookies I had a lot of the 7 minute icing left. So I piped it onto a parchment lined cookie sheet, turned the oven on 225 and let them bake for an hour. So, one recipe and I ended up with 3 desserts- not bad! I forgot to turn the flash on to take the picture and hours later by the time I uploaded my pic's there wasn't enough left to take another picture.

Cookies/Shortcake Dough

1 1/3 cups sorghum flour
2/3 cup potato starch
1/2 cup chickpea flour
1 1/2 teaspoon baking powder(homemade)
1/4 teaspoon salt(we use pink himalayan)
2/3 cup coconut manna(for moister cookie, use either 2/3 cup butter or 2/3 cup palm shortening instead)
3/4 cup sugar
1 teaspoon vanilla(homemade)
1 egg
4 teaspoons coconut milk(lite or homemade, we use Tropical Tradition flakes to make ours corn-free)

For Cookies: Preheat oven to 375

Whisk flours, potato starch, baking powder and salt together, set aside. Thoroughly cream coconut manna(concentrate), sugar and vanilla. Add egg, beat till light and fluffy, stir in milk, blend in dry ingredients. Chill about 1 hour. Preheat oven to 375 degrees. Roll dough into balls, roll in sugar(or not) and place on ungreased cookie sheet that is lined with parchment paper. Bake 9-11 minutes. (if it has chickpea flour, make sure they are well baked! Raw bean flour tastes yucky!)

For Shortcake: Oven at 350

Make dough as above. I used half for cookies, half for the shortcake. Roll into large ball. Place on ungreased cookie sheet(I line with parchment) pat it down so it is about 2 inches tall. Cut into wedges. Sprinkle with sugar. Bake for 30-35 minutes.(again, better overcooked then under cooked when using any bean flour- raw bean flour is not tasty!)

Saturday, March 22, 2014

72 hours- failed

The Rash is back and she felt just terrible last night. Laying on the couch she looked like she has been run over by a semi truck. UGH.

Kidneys, muscle,joint and overwhelming fatigue/weakness, just tuckered out. The heart racing and weird drops in heart rate weren't as bad last night though.

So, either "corn" which is in the ingredients(derived from corn ingredients) of both brands she has tried, or the Protein itself. I say Corn.

I cannot even explain exactly how badly corn can damage those allergic or reactive or intolerant to it- horrid stuff.

For now it doesn't matter- ALL of the IVIg and SubQ have corn in them and of course protein- so doesn't matter which is the guilty party, she cannot tolerate it. 72 hours and more of feeling scary bad is not okay, no way she could tolerate this long enough for the treatment to work, her body would tucker out way before her willpower.

On one hand, we are very glad we tried it this final time with a different brand, it would have always bothered us if we did not fully explore her options.

On the other hand, I hate, hate, hate to see her so sick because of a treatment. So far, every single attempt at any med,vitamin,supplement Abby's body just seems to react even more violently. We cannot "assume" that there isn't 1 treatment out there that might help her, so each time we try something new we know that statistically this is what we will get, but we are always hopeful we will find the 1 treatment her body will take to like a duck to water.

If this goes anything like last time, she will go back and forth between feeling like she is dying and not feeling too bad for the next few days and the stuff works itself through her body.

A week or so and she should be better.

Until then, rest, fluids, safe easy foods..

Then we regroup and decide which direction to take next. We know there is something out there that will help, just gotta find it.
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