Home Archives for GAPS
March 11, 2013

FAILURE TO THRIVE

“Failure to thrive” is when your child’s weight percentile falls to the 3rd percentile or below or when it crosses 2 or more major percentile curves.  When either of these (or both, as in the case of my older son) happens, it’s an indication that the child is not growing as he or she should be.

I could scream every time someone tells me that I’m not that big or my husband’s not that big, so my sons’ failure to thrive is something I shouldn’t worry about.  Or how about when I’m told to stop comparing my kids to fat American kids?  [Read more…]

Filed Under: ACID REFLUX (GERD), ALLERGIES, ASTHMA, AUTOIMMUNE DISORDERS, DIGESTIVE ISSUES, ECZEMA, FOOD AND NUTRITION, FOOD CHOICES, HEALTH TOPICS, PHARMACEUTICALS, TOXINS Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
February 12, 2013

METHYLATION: THE HIDDEN LINK AMONG ALCOHOLISM, AUTISM, CANCER AND MORE

diseaseMethylation is a subject that keeps coming up again and again for my sons and myself.  It’s one of those all-encompassing issues like toxicity or gut dysbiosis because so many diseases and conditions are linked, directly or indirectly, to it or rather, a lack of it.

What is methylation?  It’s the chemical process of donating a methyl group (CH3) to a molecule or compound.  This doesn’t sound like much, but this little group is very important to how our bodies function, as I’m finding out.

It not only helps with energy production and builds immune cells and neurotransmitters, but it also processes hormones, detoxifies our bodies, puts protective myelin sheath on our nerves, and can be responsible for epigenetic gene regulation.

Because of its association with all of these essential processes, an inability to methylate is linked to a whole host of diseases and conditions.  Methylation defects are linked to: [Read more…]

Filed Under: ADHD, ADRENAL FATIGUE, ALLERGIES, ALZHEIMER'S, ANXIETY, ASTHMA, AUTISM / PDD-NOS, AUTOIMMUNE DISORDERS, BIPOLAR DISORDER, BIRTH DEFECTS, BREAST CANCER, DEPRESSION, DIGESTIVE ISSUES, ECZEMA, EPIGENETICS, FIBROMYALGIA, GUT DYSBIOSIS, HEALTH TOPICS, INFERTILITY, METHYLATION, MULTIPLE SCLEROSIS, MULTIPLE SCLEROSIS, NUTRITIONAL DEFICIENCIES, OSTEOPOROSIS, PARKINSON'S, SCHIZOPHRENIA, SENSORY PROCESSING DISORDER, THYROID DISEASE, UTERINE CANCER Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
February 9, 2013

RECOVERY FROM SENSORY PROCESSING DISORDER, REFLUX, ASTHMA, ECZEMA

older sonMy Children: Recovered from Sensory Processing Disorder, Acid Reflux, Asthma and Eczema, and getting healthier everyday!

(NOTE:  This is a blog I wrote for Epidemic Answers, a 501(c)3 non-profit of which I am a Board Member.  We let parents know that recovery is possible from autism, PDD-NOS, ADHD, allergies, asthma, autoimmune diseases and other chronic children’s health disorders.)

I have recovered my sons from sensory processing disorder (SPD), acid reflux,  asthma and eczema.  [Read more…]

Filed Under: ALLERGIES, ASTHMA, AUTOIMMUNE DISORDERS, CANDIDA, DETOXIFICATION, DEVELOPMENTAL DELAYS, DIGESTIVE ISSUES, ECZEMA, FOOD AND NUTRITION, GENERAL, GUEST BLOGS, GUT DYSBIOSIS, GUT-HEALING DIETS, HEALTH TOPICS, HEAVY METALS, MEDIA, MITOCHONDRIAL DYSFUNCTION, NEUROLOGICAL DISORDERS, NUTRITIONAL DEFICIENCIES, OTHER DISEASES, RECOVERY STORIES, SENSORY PROCESSING DISORDER, TOXINS, YEAST INFECTIONS Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
February 6, 2013

Ginger Cilantro Seaweed Salad

Ginger Cilantro Seaweed SaladServes:  4

Prep time:  15 minutes

Cook time:  15 minutes

Source:  The Whole Truth Eating and Recipe Guide

This ginger cilantro seaweed salad is a tasty way to get sea and other vegetables into your diet.

Ingredients

  • 1 cup filtered water
  • 2-3 large carrots (peeled and cut into thin strips)
  • 1/2 head cauliflower (cut into small florets)
  • 1/4 cup arame or hiziki (soaked)
  • 1 large red bell pepper (deseeded and diced)
  • 2″ piece of ginger (peeled and sliced thin)
  • 1/4 bunch fresh cilantro (rinsed and chopped)
  • 1/2 cup pine nuts (soaked overnight, rinsed and drained, then dehydrated)
  • 2 tablespoons coconut aminos
  • 1 clove garlic (peeled and minced)
  • 2 tablespoons sweet white miso
  • 1/3 cup toasted sesame oil
  • 1/2-1 cup filtered water

Directions

Bring 1c. water to a boil and blanch carrots for 2-3 minutes. Remove with a slotted spoon and drain in a colander. Repeat blanching with cauliflower for 3-4 minutes and drain in a colander.

Add seaweed to the blanching water, cover and simmer for 10 minutes. Drain seaweed and combine in a mixing bowl with carrots, cauliflower and diced red pepper.

For the dressing:

Combine ginger, cilantro, pine nuts, coconut aminos, garlic, miso and sesame oil in a food processor. Slowly add water to achieve desired consistency.

Coat vegetables with dressing and serve.

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Filed Under: OTHER VEGETABLES, RECIPES, SEA VEGETABLES Tagged: , , , , , , , , ,
February 6, 2013

Cilantro Mint Seaweed Salad

Cilantro Mint Seaweed SaladThe mint and cilantro in this seaweed salad make this a tasty way to incorporate health-promoting sea vegetables into your diet.

Serves:  4

Prep time:  15 minutes

Cook time:  15 minutes

Ingredients

  • 1/2 cup dried arame or wakame (soaked)
  • 1 cup filtered water
  • 1 large red onion (diced)
  • 1 large cucumber (peeled, deseeded and diced)
  • 1/2 large red bell pepper (deseeded and diced)
  • 1/2 bunch fresh mint (minced)
  • 1/2 bunch cilantro (minced)
  • 3 tablespoons flax or toasted sesame oil
  • 1 large lemon (zested and juiced)
  • 1 tablespoon raw, local honey
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Bring water and seaweed to a boil. Cover and reduce heat to medium for 15 minutes. Remove seaweed and water.

In a large bowl, combine red onion, cucumber, red pepper and cooked arame.

In a separate bowl, whisk oil, lemon juice and zest, honey, sea salt and black pepper. Combine with other ingredients.

Marinate for 30-35 minutes or overnight in the refrigerator.

Add in mint and cilantro; serve the seaweed salad.

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Filed Under: OTHER VEGETABLES, RECIPES, SALADS, SEA VEGETABLES Tagged: , , , , , , , , ,
February 4, 2013

BOOK REVIEW: PRIMAL CUISINE – COOKING FOR THE PALEO DIET

Primal Cuisine: Cooking for the Paleo Diet

Primal Cuisine: Cooking for the Paleo Diet

What is the primal diet?  Heck, what is the Paleo diet?

As the author of “Primal Cuisine:  Cooking for the Paleo Diet“, Pauli Halstead, explains in this video:  “It’s the diet that humans evolved on, which consists of wild meat and fish, found vegetables and nuts, seeds and berries.”

She also tells us that “It’s a very good diet if you’re diabetic or have weight problems because it has virtually no carbohydrates.”

I would go further and say that it’s good for anyone with gut dysbiosis and/or autoimmune and/or neurological disorders, such as autism, ADHD, sensory processing disorder, asthma, Parkinson’s, multiple sclerosis, etc. [Read more…]

Filed Under: ADHD, ANTIOXIDANTS, ASTHMA, AUTISM / PDD-NOS, DIGESTIVE ISSUES, FOOD AND NUTRITION, FOOD CHOICES, GENERAL, GMOs, GUT DYSBIOSIS, GUT-HEALING DIETS, HEALING FATS, HEALTH TOPICS, MULTIPLE SCLEROSIS, MULTIPLE SCLEROSIS, NEUROLOGICAL DISORDERS, OBESITY, PESTICIDES, SENSORY PROCESSING DISORDER, TOXINS, VEGETABLES Tagged: , , , , , , , , , , , , , ,
February 4, 2013

Avocado Lime Pie

Avocado Lime PieI am a huge fan of using avocados to add creaminess (as well as healthy fats!) to a recipe without adding dairy, and this avocado lime pie recipe is a great example of it.

If you didn’t know it had avocado in it, you would never guess.  Yum!

Serves:  8

Prep time:  15 minutes

Cook time:  10 minutes

Ingredients

  • 1-1/4 cup pecans (soaked overnight, rinsed and drained, then dehydrated)
  • 1/4 teaspoon powdered vanilla
  • 1/4 teaspoon sea salt
  • 3 tablespoons coconut oil or ghee
  • 1 tablespoon warm, filtered water (if needed)
  • 1-1/4 cup unsweetened, shredded coconut
  • 6 medium limes (freshly juiced and zested)
  • 3/4 cups coconut oil (melted)
  • 1/2 cup raw, local honey
  • 1 cup mashed, ripe avocado
  • 1/4 cup homemade coconut milk (or more if necessary)
  • 2 teaspoons powdered vanilla
  • 3/4 cups coconut oil
  • 1 large lime

Directions

Preheat oven to 350F.

For the crust:

In the bowl of a food processor, pulse the pecans, vanilla and 1/8 tsp. of sea salt until fine. Continue processing while adding 3 Tbsp. of coconut oil or ghee and warm water until the crust mixture sticks together. Remove the mixture to a bowl and the shredded coconut. Mix well and press crust into a greased 9-inch glass pie pan. Place the pie crust in the oven and toast, 5-10 minutes, watching carefully so crust doesn’t burn.

For the filling:

In the food processor, blend lime juice, zest, stevia (or honey), avocado, coconut milk, vanilla and 1/8 tsp. sea salt until smooth. With the processor running, add the 3/4c. of melted coconut oil, blending until well incorporated. The mixture will emulsify like mayonnaise. Pour the filling into the prepared crust and refrigerate until firm.

Slice the pie and garnish with lime slices.

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Filed Under: DESSERTS, RECIPES Tagged: , , , , , ,
February 3, 2013

Coconut-Milk Panna Cotta with Raspberry Sauce

Coconut-Milk Panna Cotta with Raspberry SauceThere is no guilt in eating this Paleo/GAPS/SCD-legal coconut-milk panna cotta! You can vary it by using other berries or fruit.

Serves:  4

Prep time:  20 minutes

Cook time:  5 minutes

Ingredients

  • 1/4 cup cold, filtered water
  • 2-1/2 teaspoons grass-fed gelatin
  • 3-1/2 cups homemade coconut milk
  • pinch sea salt
  • 1/2 cup raw, local honey
  • 1 teaspoon vanilla powder
  • 4 cups fresh or frozen raspberries
  • 2 Tbsp. raw, local honey
  • 1 lemon (zested and juiced)
  • 1 cup fresh raspberries (for garnish)
  • 10 sprigs fresh mint (for garnish)

Directions

Place the cold water in a small bowl, sprinkle the gelatin over the top, and mix together. Set the gelatin mixture aside aside to set.

In a medium saucepan, combine the coconut milk, salt and honey. Over medium heat, bring to a gentle boil and then immediately remove from heat. Whisk in the gelatin and vanilla.

Divide the mixture into small dessert bowls or martini glasses. Place the glasses on a tray and cover them on a tray and cover them with plastic wrap. Refrigerate for 5-6 hours.

Place raspberries, honey and lemon juice and zest in a blender and liquefy. Add additional water and honey in small amounts as needed. Strain the mixture and refrigerate until ready to serve the dessert. It is best to use the sauce the same day that you make it. Freeze leftover sauce for future use.

Serve the coconut-milk panna cotta chilled, topped with fresh raspberries and a drizzle of the sauce.

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Filed Under: DESSERTS, RECIPES, Uncategorized Tagged: , , , , , , , ,
February 3, 2013

Paleo Pad Thai

Paleo Pad ThaiYum – now you can have your Paleo pad thai and eat it, too! This recipe uses kelp noodles instead of rice noodles to make it Paleo-legal.

You could also use spaghetti-squash noodles or zucchini noodles to make it Paleo/GAPS/SCD-legal.

Serves: 8

Prep time: 30 minutes

Cook time: 10 minutes

Ingredients

  • 3oz tamarind paste
  • 10 tablespoons hot, filtered water
  • 1 teaspoons sea salt
  • 2 Tbsp. raw, local honey
  • 3/4 cups raw apple cider vinegar
  • 3/4-1 cups filtered water
  • 4 tablespoons cold-pressed sesame oil
  • 4 tablespoons dried shrimp
  • 1/2 teaspoon red chili flakes
  • 1/4 cup carrots (cut into thin matchsticks)
  • 1/4 cup red bell pepper (thinly sliced)
  • 3 teaspoons minced garlic
  • 1/2 head savoy cabbage (core removed; shredded)
  • 3 cups cooked shrimp, shells removed (or leftover shredded chicken or beef)
  • 1 tablespoon coconut aminos
  • 2 large limes, freshly zested and juiced
  • 6-8 scallions, white and green parts (thinly sliced on the diagonal)
  • 1lb bean sprouts (divided)
  • 3/4 cups roasted macadamia nuts (finely chopped in a food processor)
  • 1 bunch fresh cilantro (minced)
  • 1 large lime (cut into wedges)
  • 1 package kelp noodles

Directions

In a small bowl, soak the tamarind paste (remove any seeds) in the hot water for 30 minutes until soft. Place the pulp and the water in a food processor and pulse to a paste. Press the paste through a sieve into a medium sauce pan. Add the salt, honey, vinegar and water. Boil the mixture over high heat about 10 minutes, stirring constantly. Taste for balance of flavors and remove from heat. Cool the sauce until ready to use.

Cook kelp noodles according to package directions.

In a wok or large frying pan, heat the sesame oil over medium heat. When the oil is hot, add the dried shrimp and chili flakes. Stir the mixture for several seconds and then add the carrots, red bell pepper and garlic (in this order). Stir fry the combination until the garlic is light brown.

Quickly add the cabbage, cooked fish or shrimp (or chicken or beef), coconut aminos, lime juice and pad thai sauce. Mix well. Add the scallions, 1/2 c. macadamia nuts and 1/3 of the bean sprouts. Keep stirring until the mixture is thoroughly heated.

Place the salad mixture on top of kelp noodles. Garnish with remaining bean sprouts, remaining macadamia nuts, cilantro and lime wedges.

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Filed Under: FISH, RECIPES Tagged: , , , , , , , ,
February 3, 2013

Pan-Seared Salmon with Lime Dressing

Pan-Seared Salmon with Lime DressingYou can serve this quick and simple entree’ of pan-seared salmon with lime dressing over a bed of greens for an even-bigger nutritional boost.

Serves:  2

Prep time:  10 minutes

Cook time:  4 minutes

Ingredients

  • (2) 3-ounce pieces wild-caught Alaskan salmon fillets
  • 1/2 teaspoon sea salt
  • 1 twist freshly ground black pepper
  • 2 tablespoons coconut oil
  • 1 large avocado (pit removed and sliced)
  • 1/2 cup organic cherry tomatoes (halved)
  • 1/4 cup watercress sprigs
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons yellow or green onion (finely minced)
  • 2 tablespoons fresh cilantro (chopped)
  • 1 lime (zested and juiced)
  • 1 pinch sea salt

Directions

Whisk together the olive oil, onion, cilantro, lime zest and juice and a pinch of sea salt in a bowl. Set aside.

Season the salmon with 1/2 teaspoon sea salt and pepper. In a heavy-bottomed skillet on medium-high heat, heat the coconut oil. Sear the salmon for 1-2 minutes on each side.

Place the salmon on plates and top with avocado slices and lime dressing. Garnish with cherry tomatoes and cilantro.

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Filed Under: FISH, RECIPES Tagged: , , , , , , ,
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