Recipes

Since we believe that different patients can have different nutritional needs, the recipes below may or may not be useful for a particular individual. All ingredients should be organic. Click the name of the recipe to jump to it: Eleven-Grain Cereal, Beans, Carnivore’s Delight Meat Pie, Ranch Dressing Spice Mix, Chia Pudding

See also the page with recipe suggestions from patients.

Eleven-Grain Cereal

• Almonds
• Amaranth
• Buckwheat
• Chia seeds
• Lentils (any kind)
• Lima beans
• Millet
• Mung beans (can omit)
• Oat groats
• Sesame seeds
• Wheat berries (can omit)

Mix equal amounts by weight of the listed ingredients. Store in the refrigerator or in a cool, dry place.

Each evening, grind 2-4 tablespoons (30-60 ml) of the mixture in a seed grinder (if you do not have one, see the Equipment page for suggestions). Grind into a fine powder, place in a bowl, and add apple juice, another fruit juice, or water. Cover and let soak overnight in the refrigerator. As the cereal soaks, many nutrients become more easily absorbable, and certain enzyme inhibitors and anti-nutrients are neutralized. Soak in a fair amount of liquid, as the grain will absorb many times its weight in fluid. If in the morning the cereal is like wallpaper paste, add more juice.

After soaking overnight you can eat as is, or you can add fruit, honey, cinnamon, maple syrup, yogurt, or a small amount of heavy cream. Although you should eat the 11-Grain Cereal without cooking it, if you like, you can mix the 11-Grain Cereal into oatmeal that has been cooked and allowed to cool slightly.

If you find the cereal unpalatable, try it without the mung beans. If you do not tolerate gluten, leave out the wheat berries, and use oat groats that are certified to have been processed in a gluten-free facility.

Beans

• 2 cups (500 ml) of any type of dried beans (see below if using kidney beans)
• Pure water
• 5 peeled garlic cloves
• 2 tablespoons (30 ml) olive oil
• 1/8 teaspoon (0.5 ml) cayenne pepper
• Sea salt
• 1-2 tablespoons (15-30 ml) molasses (optional)

Sort and rinse the beans, then soak in water to cover for 6-8 hours. Drain and place in a covered oven-proof pot. Add four to five cups (1 liter) of pure water, garlic cloves, olive oil, and cayenne pepper. Cover the pot, place in your oven and cook at 200 degrees (93C) overnight (at least eight hours). If using kidney beans, after removing from the oven, boil on the stovetop for 10 minutes to be sure the lectins in the kidney beans have been destroyed. Add salt to taste after cooking is completed, and molasses if desired. You can use an electric slow-cooker for this, but reduce the amount of water.

Carnivore’s Delight Meat Pie

Cauliflower crust

• 1 head cauliflower
• 1 egg
• A small amount of Parmesan cheese or 10 almonds, ground
• Spices of choice – for example, parsley, sage

Remove the stalks of the cauliflower and cut into small pieces. Pulse in food processor until you have fine grains. Steam in steamer for a few minutes. Let cool. Then place in a clean towel and squeeze--hard--until all the water is drained out of the cauliflower. Beat the egg, add the spices and the cheese or ground almonds, then add the cauliflower and mix thoroughly. Flatten into a deep pie dish with a spatula. Bake at 350 degrees (175C) for about 15 minutes.

Meat and vegetable filling

• 2 cups (500 ml) vegetables (squash, carrots, eggplant) in 1/2 inch (12 mm) cubes. If using eggplant, after cubing it, sprinkle with salt and let drain for 30 min, and pat dry.
• 2 tablespoons (30 ml) butter
• Half an onion, finely chopped
• 1 clove garlic, finely chopped
• 3/4 pound (350 grams) ground beef or lamb
• 1 tablespoon (15 ml) chopped parsley
• 1/4 cup (60 ml) chopped celery
• 1 teaspoon (5 ml) salt
• Dash pepper
• Dash cayenne pepper (optional)
• 1/2 cup (120 ml) tomato sauce
• 1 teaspoon (5 ml) thyme or spices of choice

Steam the vegetables to soften, let dry.

Melt butter in skillet; saute onions and garlic. Add ground meat and brown, then mix in remaining ingredients. Cook over medium heat for 5 minutes, stirring occasionally. Add vegetables to meat mixture, turn into pie crust as prepared above. Sprinkle thyme or other spices on top. Bake at 375 degrees (190C) for about 45 minutes or until crust is golden. Serve hot. Freeze or refrigerate leftovers. Reheat and eat.

Ranch Dressing Spice Mix

• 6 teaspoons (2 tablespoons) dried parsley
• 1.5 teaspoons dill
• 2 teaspoons garlic powder
• 2 teaspoons onion powder or dried onion flakes
• 1 teaspoon ground pepper (optional)
• 1 teaspoon dried chives
• 1 teaspoon salt
• Organic plain whole milk yogurt

Mix the seasonings together and store; shake to blend before using as some ingredients may settle. To make the dressing, take the desired amount of yogurt and mix in seasoning to taste, roughly 1 part seasoning mixture to 6 parts yogurt. Good with greens or as a dip for vegetables or fruit.

Chia Pudding

• 1 cup liquid (kefir works well, or the coconut milk that comes in a box)
• 1 teaspoon vanilla extract
• 2 tablespoons honey or maple syrup
• 4 tablespoons (1/4 cup) chia seeds

Mix the liquid ingredients together, then gradually stir in the chia. Stir the mixture several times over the next 15-30 minutes to prevent the chia from clumping. Refrigerate for several hours or overnight. Eat as is, or add fruit.