people feel that giving up grains entirely has helped them to a
healthier life, in some cases, even being able to go back to eating
some grains when their bodies had been restored to more health.
Although in many cases the problems caused by eating grain, especially
wheat, can be eliminated by switching to heritage grains such as emmer,
einkorn or khorasan (Kamut) grains, sometimes it is better to give the
digestive system a complete break from grains for awhile to help it
heal itself. If digestive issues are a problem, or even if they seem to
be but you aren't sure, eliminating all grains is a good way to find
out or to help solve the problem. Digestive issues can be seen in both
physical illnesses as well as many mental or emotional distresses. If
you decide to switch to a grain-free diet to see what help it can give
you, don't try to duplicate all your regular grain-based foods and
meals. Eat a lot of whole non-grain foods that don't need a recipe.
Learn a few grain-free version of some foods and use them instead of
trying to make a grain-free version for every variety of food you had
previously eaten. Take mineral supplements such as edible clay or
dolomite powder and eat lots of fermented or cultured foods to
encourage the growth of healthy gut flora.
Grain free Chicken Noodle Soup
1 chicken leg quarter
2 quarts of water
1 cups of vegetables to be made into noodles. (Peel vegetable, discard
peel and then continue to peel lengthwise to make "noodles".) Vegetables
can be carrots, turnips or zucchini (courgette or marrow).
2 tablespoons lard
1 onion, peeled and chopped
2 sliced celery sticks
1-3 cloves of chopped garlic through a garlic pressDirections:
Put chicken, water, salt, pepper and peel-sliced vegetables into a slow cooker, amount of salt and pepper to taste. Slow cook overnight or until done. Remove bones from leg quarter and shred meat. Fry onions, garlic and celery and add to slow cooker. Let cook a while longer to blend.
Grain-Free Apple Pie and Jam Tarts
Make the crust
material and let it sit overnight. Mushing this together
is slow and tedious, so I often put the ingredients into a bowl and
leave in front of the TV to do during a show. It is not something that
is easy to get done if you need to use it right away.
1 cup of tapioca flour (I have also used 1/2 cup of tapioca flour and
1/2 cup of potato flour when that was all I had.)
1/4 cup of lard
1/4 cup of butter
pinch of salt
teaspoon of sucanat or unrefined sugar
a pinch to a teaspoon of cinnamon, depending on how much you like
Mix dry ingrendients and fold into lard and butter until it forms a
ball or at least all the fats are blended into the flour.
Let sit overnight (This step may not be necessary. The wheat flour
recipe I adapted this from said to rest the dough in the fridge for a
half hour, I always have rested mine overnight because I always make
the crust dough mix ahead of time.)
Roll the dough ball out flat to about 1/4" and cut into smaller pieces.
(The dough will not hold its shape while baking like wheat flour dough
will, so there's no point in making special shapes.)
(The flat pieces of dough can be frozen if desired, or used
Put piece of dough in the bottom of serving-sized baking cups.
Add filling (apple pie or jam).
Put another layer of dough on top.
Bake at GM6 for 20 minutes to a half hour, or as long as a similar
sized wheat pastry would take to turn brown (helps if you are baking
regular wheat pastry for someone along with the tapioca pastry)
Note: the dough will be liquid and bubbling when it comes out of the
oven and will not become firm and crust-like until it has cooled.
Apple pie filling:
Peel, core and chop up apples to fill the baking cups. (Do not overfill
the cup as the tapioca flour becomes liquid during baking and will
overflow the cup if it is packed too high.)
Add a teaspoon of butter in small pieces.
Add a pinch of cinnamon
Add 1/4 teaspoon of arrowroot
Add a spoonful of raisins if desired [optional]
Add a teaspoon of sucanat or drizzle of honey if desired [optional]
A heaping tablespoon of any jam.
Yoga of Eating
by Charles Eisenstein
Traditions by Sally Fallon
with Coconut Flour
by Bruce Fife For those who believe they
are allergic to gluten, or who want to avoid grains
Great Cholesterol Con
by Anthony Colpo