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.

Monday, September 28, 2015

Gingersnap Custards:(corn free, gluten free, dairy free, soy free, )

This was a tasty mistake.

For a long time I have been wondering what buttermilk pie tastes like.. Many years ago my friend Karen told me about how it is a southern tradition for many families. Since I grew up in the pacific northwest I had never heard of it. Over the years I have thought about it off and on and for the last year I have wondered how it would be dairy free. Since making gingersnaps last week I have had a bag of gingersnaps either begging that I continue to eat a few with coffee each day, or hurry up and find some way to use them.

They taste shockingly good! Smooth and creamy and the cookie got soft and is like a layer of moist gingerbread in each serving. The mistake was that the cookie floated to the top! :-) Not as pretty as I had imagined, but with a cookie across the top, or peeled and flipped with some cookie crumbs sprinkled on the sweet creamy base it wasn't too ugly! Plus, we ate them so quickly we just did not care. I am considering trying the filling on a regular gf crust down the road.

Warning- these are SWEET, like insanely sweet! 1 will be plenty for even the sweetest sweet tooth.

How I wished I had tried making buttermilk pie a very long time ago!


1/4 cup Tropical Traditions coconut oil, melted
1 3/4 cups Dominos(or C&H) Organic cane sugar
3 Tablespoons gluten free all-purpose flour
3 eggs, beaten
1 cup full fat homemade coconut yogurt
1 teaspoon homemade vanilla extract
1/4 teaspoon pink himalayan salt(or safe for you salt)
12 gingersnaps(my last recipe post was for a safe gingersnap)


Preheat oven to 350F.
Combine coconut oil, sugar, flour, eggs, yogurt, vanilla, and salt in a large bowl; whisk until smooth.
Place 1 gingersnap in the bottom of each lined muffin cup.
Pour mixture into lined muffin cups with the cookie in the bottom(I use parchment liners,work great!).
Bake 18-20 minutes, until golden and a wooden toothpick inserted in the center comes out clean.
Cool completely on a wire rack. Cover with plastic wrap and refrigerate until serving time.

Note: If you want the tops to be golden, place under broiler for a few minutes.

Friday, September 25, 2015

Ginger Snaps(corn free, dairy free, soy free, gluten free, chemical and color free)

Despite it being hot in Houston still, the leaves are falling and Fall is in the air! Now my house smells like fall too!

Gingersnaps are not only tasty but they are versatile. Add them to ice cream, or decorate a fall flavored cake, or crush them for a pie crust, or a quick trifle? For me a handful with a cup of coffee for dessert is my favorite way to consume them.

Beyond these being safe for Abby, they contain ginger,blackstrap molasses and coconut oil which are all full of good nutrition. We have been using a lot of cloves for the past 2 years mostly because Abby stopped tolerating allspice, nutmeg,mace and cinnamon. I finally got around to reading about cloves. Even today extracts from clove are still used dental work and care. Clove oil will help numb a tender tooth. Even better they contain vitamin K, and iron and other wonderful values. So more cloves in our baking and cooking for sure!

From the website The Worlds Healthiest Foods

A Nutrient-Dense Spice:

"Like its fellow spices, clove's unique phytonutrient components are accompanied by an incredible variety of traditionally-recognized nutrients. Using our nutrient ranking system, we determined cloves to be an excellent source of manganese, a very good source of vitamin K and dietary fiber, and a good source of iron, magnesium, and calcium."

Crunchy Gluten Free Ginger Snaps:

1-2/3 cups Gluten free all-purpose flour
1/2 teaspoon guar gum
1 Tablespoon ground ginger
1 tsp. ground cloves
1/2 tsp. baking soda
1/4 tsp. pink himalayan salt(or safe for you salt)
1/2 cup Tropical Traditions coconut oil
3/4 cup homemade packed dark brown organic sugar
1 large egg yolk
4 Tbs. Plantation brand blackstrap molasses

1)Cream together sugar, molasses,yolk, coconut oil.

2)Blend together flour,guar gum,spices,baking soda and salt then add to creamed ingredients.

3) using your hands work the dough into a ball.(reminded me of gingerbread man dough you would roll)

4)roll into about 2 diameter roll. I wrapped it in saran wrap and it rolled easier that way.

5)Place in fridge for at least 1 hour.

6) preheat oven to 350

7)line cookie sheets with parchment paper.

8) Slice your cookies. You are trying for a nice thin slices(will get a better crunch!). The dough wants to crumble, so use a very sharp knife and be gentle.

9) place on cookie sheets. Place in freezer for 15 minutes.(Helps prevent spreading! )

10)bake for 12-14 minutes(depending on the thickness of your slices).

Allow to cool and keep in an airtight container.

If they get soggy, you can place in the dehydrator for a few hours to get the "crunch" back.

Thursday, September 24, 2015

Patient Care Improves With Fewer Mito Specialists but MORE Mito Literacy

This past year or two I know the Mito Community has been alarmed by the number of Mito Specialists stepping away from patient care, or some only willing to see patients who have a known genetic mutation, or those are scaling back to see patients just in their wheelhouse. Patients were justifiably panicked. They were angry, disappointed, scared, and feelings of abandonment. Over the past 3-4 years I cannot count the number of families who were accused of child abuse simply because their child had a disease the hospital systems and medical schools hadn't figured out yet. With so few Mito Specialists out there it didn't help these families much. There was no literacy and just a few Specialists that even understood the word "Mito" and it's complex definition.

Four years ago when I first started reading research articles and googling there were only about 10 names involved in Mito Medicine. Today in just 4 years I could not even begin to count the number of Dr. names represented in the endless stream of Mitochondrial research and care.

As the original Mito Specialists have stepped away from patients, there has been a flood of new patient care Drs. These Drs. aren't "Mito Specialists" but they are Drs who attend extended learning. Drs. who read. Drs. who google. Drs. who are capable of caring for most Mito Patients.

From Rheumatologists who have dealt with mystery patients their entire career to Functional Medicine Drs and for that matter many holistic Practice Drs. They are doing a remarkable job filling the void. If you have a Dr. that cares,listens and is willing to individualize medicine you might just have a very good Mito friendly Dr.

I often compare the flood of Mito Patients to the floods of Chronic fatigue and Lupus patients in the 80's and 90's. Or the Lyme patients today. It took years but today these patients have options for Drs. who take them seriously in communities across the Country. Sometimes that was a nutritionist, sometimes a family Dr. or even Immunologists and Rheumatologists. These patients are receiving much better care today because care is accessible. Most importantly though, the knowledge of these diseases has blossomed across all medical specialities.

Another interesting thing that happens when more Drs. step up to care for a unique group of patients is that new discoveries are found. New treatments, new avenues, new support. Based on a Drs. experience and background they have a different views from a clinical standpoint.

These new Drs bring new ideas.

For a disease with no cure, with extreme individual symptoms, with no specific treatments we NEED brainstorming! We need that Chiropractor, that MAPS Dr, that Rheumy, that Immunologist, that functional Med Dr, that holistic Med Dr, that Family Dr, etc. They are the ones that will be hands on with patients moving forward.

Those original Mito Specialists are still around even if retired from patient care. Their original findings will likely change and no longer be the standard but because of them we learn more because they are the ones who planted the seeds. As they retire, step back, move away from patient care, patients will find new care and better care because of those original Mito Specialists.

If you have read my blog you know I feel the majority of Mitochondrial Disease is ManMade. The zillion medications(70 percent of Americans take prescriptions daily! GASP!!! ) , the chemicals in our food, in our lives. We mean well but it isn't ending well. The study of Epigenetics, the study of our Microbiome, and methylation are providing answers finally.

In 10 years our children may see a "Epigenetics Specialist" instead of a "Mito Specialist." Or how about a " Microbiome Specialist?" It is coming. We must thank our Mito Specialists for this huge new world of medicine opening up.. for providing the open door to a massive leap in the right direction for understanding the human body. Knowledge always(eventually)translates to better patient care.

Our Mito Specialists did good. We thank them! They planted the seeds and now the rest of the Medical Professionals get to water and weed and hopefully harvest that knowledge to prevent and cure Mito.

So welcome Mito Literate Drs! We are glad to have you onboard. Our hopes now lie with you.

Tuesday, September 22, 2015

What if I were the Mito Specialist?

I admit, I get impatient with the Mito Specialists at times, I think they "could" do more.

What I often forget is, if they did do more, who would believe them?

Scenerio: Pretending that I am the Specialist. My first appt of the day is a family of 6. Mom and all the children have mild and suspicious symptoms, but one child is more then moderately affected. After all the tests clearly Mitochondrial Disease but no known mutation.

The Mom is worried about her other children plus is considering another pregnancy and asks me "Is there ANYTHING I can do to prevent my other children from getting sick?"

1) What do I tell her? "Mito has no cure, just live as normally as you can because you have no control over whether you get sick or not." This would be the PC response. Pretty standard and it really ticks me off that a Dr. see's a snowball coming and doesn't at least suggest the patient "might" at least want to step out of the way.

2) Or do I tell her "You know, there is a lot of research in it's infancy that indicates toxins "might" play a part in triggering Mito in "some" patients. Definitely a better response. Most importantly it addresses the possibility of prevention in the other children. It gives the Mom something to do in a positive direction. It reinforces that research indicates right now that we have unanswered questions about the cause.

3) Or do I tell her what I really want to tell her? " Here is a list of mito toxic drugs, avoid at all costs. Avoid or consider a change in vaccine schedule. Here are a pile of research articles on Round Up, fluoride,flame retardants, pesticides, and more that indicated humans may be causing more disease then we are preventing. " That you may have to change your lifestyle. For some, Mito is Man Made.

Number 1 seems to be the most common response. It really steams me. I think because it is the "easiest" response. Most American's trust that if our government says a drug, pesticide, herbicide is safe and sold in the local grocery and drug store it is safe. I suspect a lot patients would disregard any advice to consider cutting back on the drugs(script and OTC), or toxic cleaners or to avoid processed foods(fast foods, packaged, enriched,MSG, non-organic, GMO, food colors and more). Most American's would probably think the advice was whacky- sad but true. What Dr. is going to take hours to teach a patient family about toxins? About foods and why they should avoid certain chemicals? They don't have time and time is money. So they refer them to the nutritionist. (pass the buck) The nutritionist will probably tout the beauty and perfection of the food pyramid. Or recommend lots of fresh fruits and veggies. Likely will avoid openly encouraging organics. If the child/patient doesn't tolerate it, well then time for an elemental formula which is full of garbage. So they refer the patient to the GI who doesn't care about what is in the food but that the "plumbing" isn't able to digest it... Some patients WILL GET WORSE no matter what, but there are some patients like Abby(she isn't the only one!) who can stabilize by avoiding toxins.

Number 2 is what I think should be the "expected advice". There is now enough research out there(been out there for many years and been replicated) that there are many toxins(chemicals,medicines,cleaners etc) that have been shown to negatively impact the mitochondria. I don't think there are any studies that absolutely claim that they are the "cause"(with the exception of a number of medications that are proven to cause mitochondrial damage), but isn't it enough that we know they make our mitochondria unhappy?

Number 3 is what I really wish they would say, I also recognize they simply cannot. Something called "Science Based Medicine" get's in the way. Drs. who are skeptical of vaccine safety are often ostracized. They aren't allowed to recommend unless it has been cleared by the Government, FDA, CDC, Medical Boards- their hands are tied. I cannot imagine being a Dr. and feeling pretty strongly based on the evidence that they should be giving out advice that could prevent, but they aren't allowed. If they did give such advice they might not be able to help patients at all. They could lose their jobs, their reputation.. their efforts they have funneled into research to help us.

I have a lot of sympathy now for Mito Specialists. After a day in the office they get to go home at night and wonder if that Mom when she gets pregnant will take anti-nausea meds, anti depressants, anti- anxiety, motrin, tylenol, antibiotics, get vaccinated early in the pregnancy, eat McD's daily(1/3 of american children eat fast food daily), get their hair colored and nails done, eat food saturated in hormones, antibiotics, chemicals, do some yard work spraying round up to remove weeds instead of pulling, spray the house for bugs .... If I were a Mito Specialist it would be agony and true purgatory to bite my tongue day in and day out knowing odds are in a few years they will have more and more and more patients and they aren't allowed to say a thing.

Maybe I am wrong, maybe a lot of mito specialists think the toxins, meds, vaccines, fast food are truly harmless and thus they are giving good and sound advice.

I think they are smarter then that though... daily the skyrocketing number of sick children. This generation of children are the sickest in a few generations. Why? Why are so many of our children chronically ill? Random? I think Not.

I guess I could not be a Mito Specialist. Either I know too much or I simply don't have the self control... I couldn't do it.

Thank your Mito Specialist this week. They are a small population that have fought and fought to have the disease and suffering recognized. They have fought for years when even the Medical Schools are so outdated they still aren't teaching. It is a rough and good year for our Specialists. At least that is the way I see it if I were a Mito Specialist. On one hand we have new genetic testing so they can "prove" that it is "science based medicine". On the other hand less then 30 percent of Mito Patients are "absolute". So, 70 percent of their patients are still in limbo which means 70 percent of their patient load(for those still willing to see patients who aren't genetically identified)will continue to force our Mito Specialists to bite their tongues, to read and research day in and day out.. To watch more patients line up at their door when for some they could have been prevented. How much longer can the question be asked, "If it isn't genetic, what made me or my child sick?" and not be answered when odds are for at least some we already know the answer.

Tuesday, September 15, 2015

A few pictures as we settle into the property.

We have been busy, but it still feels like we have so much to do! Already the well water is a huge plus for Abby. We are hoping as we grow our own chickens and eggs, and garden we can continue to improve her food and health. Just the reduction in car exhaust has been such a bonus. Plus, under the tree's it is cooler in general. There are so many things we can continue to do to help reduce the toxin load on her body, it really has us hopeful.

The Chickens- 3 guinea and 10 chickens(we suspect at least 1 roo but maybe up to 3! 1 is good but will have to resolve the issue if there are more) The run is temporary. They will have a larger one and then they will free range during the day.

Copperhead- it was him or me!

Green beans are up!

Dung Beetles- natures poop scoopers! I had no idea we had such a thing, but we do! For the first month here I kept going out to scoop poodle poo, and did not find any! You can imagine my surprise when I finally spotted some but it was on the move! :-)

Imperial Moth: More then the size or color what caught our attention was it looks like a face on it's back.

The Deer- haven't seen them as much but the other night around 2-3am they were up at the fence.

Monday, September 14, 2015

Maple Glazed Sweet Potato Roll(Gluten free, corn free, soy free, dairy free,nut free)

It is that time of year- Pumpkin everything!

Unfortunately no pumpkin for Abby, on a positive she does very well with sweet potato's and yams.

Sweet potato bakes a little differently then pumpkin, but does offer a nice moist cake and with the right spice it is a terrific substitution. The one problem I cannot seem to get past is that this cake cracks much worse then a roll cake that doesn't have sweet potato. Still doesn't stop me from trying, and it really does taste amazing! :-) Reminds us of pumpkin but also a nice rich piece of carrot cake.. So, we will take ugly!

Definitely a fall recipe we will make again.

Maple Glazed Sweet Potato Roll:

1/4 cup corn free(make yourself to ensure cornfree)powdered sugar (to sprinkle on towel)
3/4 cup gluten free all-purpose flour
1/2 teaspoon guar gum(don't skip, even with it tends to crack)
1/2 teaspoon homemade baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger(or cinnamon)
1/2 teaspoon ground cloves
1/4 teaspoon salt(safe for you, we use pink himalayan and grind it)
3 large eggs
1 cup C&H organic cane granulated sugar
2/3 cup mashed organic sweet potato(peel,boil until very tender and mash until smooth)

Homemade Coconut yogurt
corn-free powdered sugar
vanilla extract(homemade)

1/2 cup corn-free powdered sugar
1-2 tablespoons maple syrup(add until it is glaze consistency)
(garnish with roasted and salted chickpeas if you would like a crunch and the salt is a terrific contrast!)

Preheat oven oven to 375° F. Use a 15 x 10-inch jelly-roll pan(a full sized cookie sheet works!)and line with parchment paper. Grease the paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and leave towel on the counter for when the cake comes out of the oven.

Combine GF flour, guar gum, baking powder, baking soda, ginger, cloves and salt in small bowl. Beat eggs and organic granulated sugar in large mixing bowl until thick. Blend in the sweet potato puree. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately flip cake onto towel. Carefully peel off paper. Roll up cake and towel together,(roll the short side,not length wise). Allow to cool completely.


I lightly sweetened some thick coconut yogurt and added a bit of homemade vanilla extract. I carefully unrolled and spread with filling and gently rolled it back up. You could spread softened homemade coconut ice cream, or maybe a caramel filling?


Combine powdered sugar and maple syrup - drizzle(or flood!) the top of the filled cake. Garnish with roasted chickpeas if you wish.

Monday, August 31, 2015

Let's Focus On PREVENTION for Mitochondrial Disease Awareness.

Mito is frequently acquired. (So far only 22 -30 percent are genetically diagnosed, and based on the study of epigenetic's plenty of those mutations are potentially "manmade.")

When you read the research you will often see the term "environmental" for causes. This is a huge category. It includes, chemicals in our food(pesticides,fungicides,herbicides,medications and hormones),lack of nutrition in our food,chemicals that damage our microbiome, in our water,(medications that recycle through the water treatment,chemical runoff not being filtered out) in our homes(cleaning products,building products,insecticides,lawn treatments,car exhaust,skin and hair products) and the BIGGEST contributor being MEDICATIONS.

The FDA doesn't require either testing or listing on medication that they are mito toxic or potentially mito toxic. From vaccines to Tylenol more medications then I care to list have the potential to damage your mitochondria.

If we focus on PREVENTION we wouldn't have to focus on a cure.

For Mito Awareness this month- research your medications. Or work on eating cleaner food and water. Try replacing some of your household chemicals with less toxic alternatives.

Just because the Dr. prescribes it- doesn't make it safe.

Right now the only Dr. that probably is aware of the Mito toxicity of your medications/environment (at least somewhat aware even if they don't do the best job sharing this information) is your Mito Specialist. It is on your shoulders to do the research. Since the FDA doesn't require testing or labeling this is no easy feat, but it is easier then having Mito. It might help keep a patient more stable by avoiding Mito Toxins. Since most Drs. in most specialities still have no idea what Mito is,or what it looks like, or that it can be primary or secondary or acquired, they certainly have no idea that some of the medications they prescribe could potential cause or make a patient become worse.

Many of the pharmaceutical companies actually do now study their medications to figure out if they are mito toxic- so they know, but aren't required to tell.

What if we could prevent even just 5 or 10 percent of patients from acquiring Mito just by properly labeling the medications. Especially since right now there is NO CURE at all!

Don't get me wrong, I want Abby cured, but I wish more then anything that it had been prevented in the first place.

Mito,autism,food allergies,Mast Cell Activation Syndrome,Multiple Chemical Sensitivity,EoE,ADD,seizure disorders and more childhood diseases are skyrocketing at terrifying rates.

Prevention first.

When the dam breaks, do we try to rebuild the village first, or do we fix the dam first? We fix the dam in order to PREVENT further damage, and then we clean up and fix what was broken.

The dam is broken- our children are being swept away,time for us to fix the dam.

Thursday, August 20, 2015

Fast "Lyles" Candy

If you don't tolerate Lyle's Golden Syrup(a corn-lite item) this isn't going to work for you, but you can do old fashioned rock candy which takes aprox. 7 days. I haven't tried using honey or homemade cane syrup yet with this recipe.

For those who have followed Abby's food journey you know she requires "sugar" to stay functional. Usually baked goods fit the bill, but sometimes her digestion is just not up to fats or eggs or even the various other carbs. Our solution is some hard candy.

No extracts, and no colors but still a nice treat for Abby. You can add extracts(if you have any safe ones) or color(if you have any safe for you) but even just simple without flavor or colors this is a great straight sugar fix.

WARNING WARNING WARNING: If you try to chew this like a hard candy it can become very very sticky and chewy! Choking risk and dental risk)

Lyle's Candy:

(Prep is key here- prepare a lined and greased cookie sheet ahead of time.)

½ cup water
¾ cup Lyle's Golden Syrup
2 cups organic Domino's or C&H sugar

candy thermometer

(To add extract add 2 teaspoons of extract with other ingredients)

1) Combine all ingredients together and place in a medium saucepan.
2) Stir continuously on medium to medium low heat until boiling.
3) Once liquid begins to boil, DO NOT stir.
4) Once it hits a boil, place candy thermometer in liquid and watch closely. When it reaches 300 degrees, take off heat and set aside.
5) Allow to cool until the bubbles quit breaking at the surface of the liquid.
6) Pour candy onto a foil lined (and well greased) baking sheet
7) Let cool until fully hardened(about an hour). Then break apart to the size desired.

Friday, August 14, 2015

Chickpea Sumac Burger and Mashed Sumac and Chickpea Potatoes(gluten free, dairy free, soy free, corn free)

While Abby definitely has her preferences for flavors we also try to be mindful of values.

One of the best way's we have found to increase nutrition is through herbs and spice. Sumac is a big favorite of her's and mine. It has a nice almost lemon like zest to it which since she lost citrus makes sumac a wonderful addition to any number of recipes. Then fresh parsley. I think we take it for granted. Like it is just a "color". When in fact fresh parsley not only add's color(we do eat with our eye's)but has it's own flavor. Best part about parsley is that it actually contains a lot of key nutrients. Tastes great and healthy- cannot beat that!

These "burgers" are one of our favorites. We have done quite a few versions of chickpea burgers, but we always come back to these. I have found that instead of " shaping and cooking" into burgers you can take the blended chickpeas and potatoes(skip the egg!) and add a tablespoon or two of coconut yogurt(add enough until them become creamy) and blend well, makes an amazing "mashed" chickpea and potato side dish! Or, shape and cook into a burger, either way, delicious!

Sumac:"Sumac fruits contain mainly water soluble extract containing Vitamin C and other vitamins, protein, fiber and Minerals like potassium, calcium, magnesium, phosphorus. Nearly 4% of sumac by weight includes tannins. Its tangy flavor is result of high acid content and because of malic acid citric acid, fumaric acid and ascorbic acid present in berries.

Health benefits of Sumac
Sumac has been used across globe for its medicinal properties and uses. Research has showed that health benefits of sumac are many, some being antifungal, anti microbial, anti oxidant, anti inflammatory. "

Parsley:"The flavonoids in parsley—especially luteolin—have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood.

In addition to its volatile oils and flavonoids, parsley is an excellent source of vitamin C and a good source of vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene).

Vitamin C has many different functions. It is the body's primary water-soluble antioxidant, rendering harmless otherwise dangerous free radicals in all water-soluble areas of the body. High levels of free radicals contribute to the development and progression of a wide variety of diseases, including atherosclerosis, colon cancer, diabetes, and asthma. This may explain why people who consume healthy amounts of vitamin C-containing foods have reduced risks for all these conditions. Vitamin C is also a powerful anti-inflammatory agent, which explains its usefulness in conditions such as osteoarthritis and rheumatoid arthritis. And since vitamin C is needed for the healthy function of the immune system, it can also be helpful for preventing recurrent ear infections or colds.

Beta-carotene, another important antioxidant, works in the fat-soluble areas of the body. Diets with beta-carotene-rich foods are also associated with a reduced risk for the development and progression of conditions like atherosclerosis, diabetes, and colon cancer. Like vitamin C, beta-carotene may also be helpful in reducing the severity of asthma, osteoarthritis, and rheumatoid arthritis. And beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the "anti-infective vitamin."

Chickpea Burger:

1 peeled and still hot boiled potato(caution, hard to find safe for the corn-free)
1 tablespoon coconut oil(or fat of your choice)
2 cups very well cooked chickpea's(Dried)
1 teaspoon sumac
1 finely minced and sauteed clove of garlic(or safe for you garlic powder)
1 Tablespoon fresh minced flat leaf parsley
1/2 teaspoon pink himalayan salt(or safe for you)
1 egg(you could probably omit if you are egg free)

1) In bowl mash potato half of the chickpeas to a not quite smooth paste. Add oil, sumac,garlic,parsley and salt. Mix well.

2) Now mix in the rest of the chickpeas. You want to partially mash them, but not completely, you want some texture.

3) Lastly mix in egg well to the mixture.

4) Shape into balls, (I oil my hands!)and flatten into patties.

5) I use a tablespoon or two of coconut oil in a frying pan on medium heat, approximately 3 and half minutes per side.

Mashed Sumac and Chickpea Potatoes:

2 boiled potatoes ready to mash
1 cup very well cooked chickpea's
1 teaspoon sumac
1 teaspoon garlic powder or 1 finely minced and sauteed clove of garlic(which ever you have safe)
1 Tablespoon of minced flat leaf parsley
1/2 teaspoon pink himalayan(or safe for you salt)
3 Tablespoons plain homemade coconut yogurt(you may need more,just add until smooth and creamy)

1)With hand mixer mash potato's and chickpea's together.(If you want smooth then puree chickpea's in blender first and then add to potatoes)

2)Blend in everything else.

Monday, August 3, 2015

Peaches and Cream Bars(gluten free, dairy free, soy free, corn free)

When I was unpacking I ran across a bag of poha. Which is flattened rice. Found in Indian/Paki markets or International Markets. It is very cheap and it comes in different thicknesses. From Thick to Thin. I always buy the thin. Once I toast it in a dry frying pan it is a great crisp alternative to oatmeal in my baking! (or great for rice crispie treats!). There is also a Vietnamese version where they use green young rice and flatten it. I prefer it as I think it is more delicate and it smells amazing while toasting, but it is a little harder to find consistently. (You can buy poha on Amazon as well though it is much cheaper when found locally.)

This year the peaches just haven't been that good and that is unfortunate as they are one of the only fruit's we don't have to rotate for Abby. On a positive they do cook into bake goods just fine.

I have been pretty busy still settling in here and the list of to do's for outside are endless. It has just been so hot that I figured today would be a good day to bake something for Abby so I could hide from the heat with a good excuse!. I have neglected trying to keep her meals more interesting and she was glad to see me experimenting in the kitchen today. The last couple days she has been in a bit of a flare but today she was looking well enough to try some food that was a little more exciting then her safest and easiest to digest options.

While this doesn't "look" so wonderful, it really was tasty! I think you could sub for any fruit or even berries and it would be as good.

Definitely reminded us a bit of cheesecake or a baked good with cream cheese and that is always a good thing!

Cookie crust:

3/4 cup Tropical Traditions Palm Shortening(or coconut oil)
1/3 cup C&H or Domino's organic sugar
1/2 teaspoon of pink himalayan salt(or use safe for you salt)
1 3/4 cup gluten free all-purpose flour

Peach and cream filling;

1 cup homemade coconut yogurt(any safe for you plain yogurt works)
1/4 cup C&H or Domino's organic sugar
2 egg
2 Tablespoons gluten free flour
1 tsp homemade vanilla extract
3 peaches, peeled and pitted and cut into 1/2 inch cubes(other fruit would work as well-pears,apples, whatever is safe for you)

Crumble topping;

1 cup homemade brown sugar(1 tablespoon plantation brand blackstrap molasses plus 1 cup domino's organic cane sugar)
3/4 cup gluten free all-purpose flour
3/4 cup Toasted Poha(flattened rice you toast dry on the stovetop until crisp and golden)
1/2 teaspoon pink himalayan salt(or safe for you)
1/2 cup palm shortening(or coconut oil)

Preheat the oven to 350

Cookie Crust-

1) grease 8x8 square pan.
2) In bowl combine sugar,salt and flour. Cut shortening into flour blend until crumbly.
3) press into greased pan.
4) Bake for 20 minutes.

Peaches and Cream filling-

1)in bowl combine yogurt,sugar,eggs,flour and vanilla extract. Mix until smooth. Fold in peaches.

2)pour over cooked and still hot cookie crust.

Crumble topping-

1)In bowl combine the toasted Poha,flour ,brown sugar and salt. Cut in the shortening until the mixed clumps and crumbles.

2)Sprinkle across the top of the peaches and cream filling that has already been poured on to the cookie crust base.


Bake for 35-40 minutes until the center is set.

Chill and serve cold.

Thursday, July 30, 2015

Raspberry Coconut Yogurt Sherbet(no cooking, no eggs, no dairy, no chemicals!)

We are ending the raspberry rotation and I had some in the freezer that needed to be used. Who doesn't like sherbet?

This clean version really reminded us of those push pop's that are so full of chemicals..

The coconut yogurt(any safe plain yogurt would work well) actually was a perfect addition and offered a nice additional tang. We love ice cream but sometimes when it is this hot outside we want something a little less rich. No eggs, no cooking and minimal fat via the coconut yogurt offered a lighter satisfying sweet treat!

Over the years we have found that IF Abby is going to eat fruit, veggies or berries we need to cook them first. I was hoping since these were frozen and the seeds removed they would be okay, and in small amounts it was, though next time I will cook the berries since she tolerates them better that way.(thinking blackberry next week!!!)

This freezes pretty fast with the lower fat/protein content but stays soft enough to serve the next day right out of the freezer.

I know a lot of families who juice their veggies and fruits.. I couldn't help but think perhaps using a juice of choice would work well. While the grape and apple do offer sweetness you cannot taste them. The berries,yogurt and sugar would disguise all sorts of juice.

3 cups fresh or frozen raspberries (caution,know your source berries are notorious for being corn tainted)
1/4 cup homemade grape or apple juice(we make grape juice from organic safe grapes for Abby and freeze it. )
3/4 cup C&H organic sugar(Add sugar to taste depending on the berries and juice you may need less or more.)
3/4 cup homemade coconut yogurt

1) In blender combine,berries,juice,sugar. Blend until smooth.

2)Place a fine mesh strainer over a bowl and pour in the berry mixture. Stir until only the seeds remain in the strainer. Discard seeds.

3)Add the coconut yogurt to strained berry mixture. I found a whisk was enough to combine it well.


5)Follow your ice cream makers instructions.

Tuesday, July 21, 2015

Red Bean Paste "Brownies" (gluten free, dairy free, soy free, corn free, chocolate free..)

Using the term Brownie usually means chocolate in my mind, but I used the term anyway to describe the texture. These are a little more cake like.. almost more like a moist whacky cake(3 eggs make for more cake like)and while not big on any particular flavor other then sweet,made perfect vessels for dressing with other "toppings."

Coconut oil, red beans, and eggs make for a high protein and higher fiber brownie and coconut oil is just good for your body. One of the few fats Abby's body seems to tolerate and appreciate best.

We make our own red bean paste(very easy, a matter of cooking the beans to mush,puree, adding sugar and cooking down slowly to a paste.)and I have been trying to keep some on hand for adding a bit of goodness to more of her baked goods. Plus, we just love the stuff.. we eat a spoonful like you can eat a spoonful of peanut butter(which she lost peanuts again!). I have found freezing it works pretty well.

Abby has raspberries on rotation for now, not sure how much longer her body is going to allow this cycle but we have found a million ways to enjoy them! She doesn't tolerate them well raw we think because of the seeds and just the fact her body just doesn't like raw. I cook them, push them through a sieve then sweeten and finally thicken with a bit of water +potato starch.. the raspberry gel reminds us of the filling in raspberry donuts.. These would be tasty with applesauce, ice cream,caramel. Just on their own they are quick and satisfying bite. Red bean paste is a very mild flavor and goes well with any number of toppings.

Red Bean Paste "Brownie"

2 cups homemade red beans paste (or 1 can if you have a brand that is safe for you)
3 eggs
1/3 cup melted Tropical Traditions coconut oil
1/4 cup gluten free flour(homemade)
2 teaspoons vanilla extract(homemade)
1 cup C&H organic cane sugar
1/2 teaspoon salt(we use pink himalayan but you use what is safe for you)

Preheat oven to 350

Combine all the ingredients and place in very well greased 8x8 baking pan.

Bake for 35-40 minutes.(until just set in the center)

Allow to cool completely before cutting.
Copyright 2009 Abby Mito. Powered by film izle film izle favoriblog blogger themes izle harbilog jigolo