Image by su-lin via Flickr
We eat raw, living foods whenever we can. But using raw food for autism recovery means paying extra special care to the digestibility of the food and the sugar content.
I’ve worked with hundreds of children on the autism spectrum, and ALL of them have had gut imbalances including candida (yeast), food intolerance, allergies, and nutrient deficiencies. So, we’ve got some pretty delicate systems here. Finding a balance of green, raw, fermented and blended (easily absorbable) food is a must. We also keep as close to the Body Ecology principles of food combining (fruit is eaten alone, on an empty stomach, and proteins are not combined with carbs) and 80/20 (keeping our meals 80% vegetable and 20% protein or carb) as possible. This ensures that we can get the most nutrient bang per bite.
This recipe is blended and contains live beneficial bacteria that can help you digest it. It also contains some nuts — which do cause reactions for some people. I wouldn’t call this one of my healing recipes but, it’s a darn delish way to enjoy raw food.
Raw Cream of Mushroom Soup (with hidden ferments)
1 lb of mushrooms (shitake and maitake are delish and healing)
½ cup olive oil
1 tsp sea salt
pinches of black pepper, oregano, thyme, sage, pinch nutmeg and any other herbs you may like
3 cups homemade Brazil nut milk (recipe below)
½ cup pine nut cheese
Marinate 1 lb of mushrooms (I get a bag from farmers mkt.. any kind you like will do) with ½ cup olive oil, 1 tsp sea salt, black pepper, oregano, thyme, sage, pinch nutmeg and any other herbs you may like for about an hour. Then, blend the entire mixture with 3 cups homemade Brazil nut milk and ½ cup pine nut cheese. You can warm this on the stove top or blend in vitamix until warm. We like to have this with peas. Then again, we simply love peas.
Tiny Kick in the Pants:
Add some ume boshi plum vinegar to the end result before you eat.
I like Brazil nut milk with this recipe. You can make it by soaking 3 cups of Brazil nuts in enough water to cover them for about a day. Then, rinse the nuts and add to your blender with 6 cups of water. Blend for about 30 seconds and strain the pulp through a nut milk bag (or strainer). The liquid is “nut milk,” and the pulp can be used in muffins, crackers and raw breads.
Posted in recipes, autism recovery, detox, vegan stuff, wellness coaching, wellness, fermented food, body ecology, digestion, gut health
Tagged autism diet, autism recovery, Black pepper, blended food, body ecology, Brazil nut, candida, candida recovery, casein free, fermented foods, food, food combining, gluten free, good bacteria, Milk, nut cheese, nutrition, Olive oil, probioics, raw food, Raw foodism, recipe, Sea salt, Shiitake, sugar-free, vegan, vegetarian, warm raw soup, yeast
The Incas knew about this magical grain…. have you tried it yet?
If you haven’t already added quinoa to your diet, you probably should. This grain-like gluten-free seed is so versatile and absolutely delish.
I used it to make my vegan guacamole burgers last week, I use it in salads, wraps and even make milk out of it.
You can make quinoa milk much like you make rice milk or almond milk and add it to smoothies, soups or chocolate — YUM! Of course, I like to take it one step farther.
I’ve been known to ferment just about anything I get my hands on, and why not? Fermented foods are the most powerful of all super foods because they are predigested.
When you ferment quinoa milk you add living bacteria and enzymes to it. These bacteria live in your digestive system and create your immunity.
Make your own fermented quinoa milk
- High speed blender
- 2 quart sized sterile glass jars with lids
- nut milk bag or strainer
2 cups raw quinoa ( I buy mine in bulk)
1 quart pure water
pinch sea salt
1/4 cup coconut kefir, home-made kefir or strong probiotic powder.
vanilla, stevia or agave, mesquite, maca
- Soak your quinoa overnight in quart-sized glass container with a pinch of sea salt ( in fridge or on the counter)
- Rinse quinoa and add to blender with 1 quart pure water
- Blend for 30 seconds
- Drain quinoa pulp by using a nut-milk bag (found at natural grocers) or a strainer
- Pour the liquid into a sterile glass jar
- add 1/4 cup kefir or tbsp probiotic powder and seal jar
- Make sure jar is sealed and clean
- Set out to ferment at 70-80 degrees for 18-24 hours
- Drink as is or add sweetener and flavors listed above
This is so much healthier than the store-bought pasteurized probiotic drinks, because it doesn’t contain added sugars, colors or preservatives. It’s raw, its delicious and I hope you love it.
photo credit: “Hand in Quinoa” by:FranUlloa
Posted in body ecology, detox, digestion, fermented food, green living, gut health, recipes, vegan stuff, wellness, wellness coaching
Tagged allergen-free, alternative medicine, autism, autism recovery, bacteria, bedrok community, body ecology, candida, cooking, cultured, cultured vegetables, cure autism, detox, digestive, enzyme, fermented, food, gluten free, Grains, healing drink, health, Inca civilization, kefir, leaky gut, Milk, nutrition, organic, probiotic, probiotics, quinoa, quinoa milk, raw, raw family, raw food, raw food diet, raw vegan, recipe, super foods, vegetarian, yeast
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I have learned that fermenting nuts means that I can have more of them. This is probably because the good bacteria in the culture starters I use helps to break down the nuts, However, I still try to keep them varied and in small amounts for balance.
- 2 cups organic raw pine nuts
- Sterile glass jar
- Strainer (like a metal strainer with handle)
- Cheese cloth
- Bowl and plate
- Good blender
Blend 2 cups of pine nuts in your Vitamix or high speed blender(you do not have to soak these) with enough water to make a creamy consistency in . Add juice of 1 lemon. Scoop into sterile jar. Ferment over night using 1/4 cup coconut kefir or other fermented liquid or 2 digestive enzymes.
Close the jar and allow to ferment for about 12 hours. Remember that the friendly bacteria eat sugar, so foods like this ferment quickly, and the bacteria will die if there is no more sugar to feed them. If you wanted to ferment it longer you could add some inulin (chicory fiber) to feed the bacteria… but I have never done it that way.
After 12 hours, remove cheese from jar and place in cheesecloth. Lay the cheesecloth in strainer, and place the strainer over a bowl in the refrigerator. The liquid will drain into the bowl and make a thicker cheese. Cover the bowl with a glass plate (to keep it as sealed as possible)
You can then add herbs and sea salt to your cheese for a delicious dip, spread or addition to your soup, salad or any other meal.
You can even dehydrate this on raw crackers and make cheese crackers.
(You can skip the cheesecloth step if you like. The cheese will still be delicious, but softer).
P.S. Lots of children on the “autism spectrum” have food allergies because they do not have the bacterial digestive make-up to break down some of the proteins and sugars. Nuts are a big trigger for many of our kids. We never had a problem with fermented pine nuts in moderation. Then again, pine nuts are not really nuts.
If your child is allergic to nuts, depending on the severity — you may be able to reverse the allergy by repairing the gut. And, if you still want to try this cheese recipe you can replace the pine nuts with sesame seeds, sunflower seeds, pumpkin seeds or a combo of them.
Posted in recipes, autism recovery, vegan stuff, wellness coaching, wellness, fermented food, digestion, gut health
Tagged allergies, alternative medicine, autism, autism diet, autism recovery, body ecology, candida, casein free, Cheese, cheese alternative, cooking, cultured vegetables, cure autism, detox, diet, gluten free, health, healthy recipe, kefir, leaky gut, nutrition, Nuts and Seeds, Olive oil, organic, Pine, Pine nut, probiotics, raw family, raw food, raw food diet, raw vegan, Sesame, sugar, sugar-free, vegetarian, yeast
Listen as I talk about autism recovery and undoing the symptoms of autism naturally with Raw Mom founder Tera Warner.
The interview was on June 23, 2010, and can be found here.
Posted in autism recovery, body ecology, detox, digestion, energy healing, fermented food, green living, gut health, wellness, wellness coaching
Tagged allergies, alternative medicine, autism diet, autism recovery, autsim, body ecology, body ecology diet, candida, cultured vegetables, cure autism, detox, gluten free, green smoothie, health, kefir, leaky gut, mercury poison, natural health, nutrition, organic, probiotics, raw, raw food, raw food diet, raw vegan, reiki, spirituality, toxicity, vaccines, vegan, vegetarian, vitamins, yeast