Alison was two ½ years old when she first came to see me. She was normal at birth, but after having her first round of immunizations at two months of age, she developed chronic diarrhea with blood and mucus in the stool.
Cheryl was on medication for high blood pressure, asthma, and reflux. She had low energy and poor sleep quality. At 55, she was 5’6” and her weight was 185.
Maria had just been diagnosed with interstitial cystitis (IC), a chronic bladder disease caused by inflammation in the bladder walls that causes urinary frequency, burning, pelvic heaviness or pain and in some cases can be so severe that the urge to urinate occurs every 30-60 minutes.
Lisa came to see me after she had four failed attempts at artificial insemination and two attempts at in vitro fertilization that resulted in pregnancy and miscarriage. She was 43 years old, tall and thin. In addition to wanting to achieve a full term pregnancy, Lisa was having sleep problems and was therefore always tired.
Lee was 56 at the time, about 25 lbs. overweight and complaining of colitis with bad gas, bowel movement urgency, and loose stools to the point where she was afraid to do much traveling, which she had really enjoyed in the past.
Carol was 40 when she came to see me. She was 5’4” and weighed 245 lbs. She had gained a lot of weight with her three pregnancies and was never able to get back to her pre-pregnancy weight of 150. She wanted a program that would allow slow, gradual weight loss, help boost her energy level and provide a healthy eating program for her whole family, who were all overweight.
Bobby was seven years old when he came to see me. He had chronic strep throat; 12 times in the last two years, with one incident taking three courses of antibiotics to clear up. In addition, he had moderate irritability, tantrums, low muscle tone, fatigue, and some food allergies. His parents wanted a healthier child with a vitamin regimen to keep him off of antibiotics in the future.
Ingredients: 2/3 cups chopped broccoli, or broccoli and cauliflower 1 small onion, chopped 2/3 carrots, peeled and sliced thin 1 chopped red bell pepper 2 cups snow or snapped peas, trimmed 2 gloves of garlic, minced 1 table spoon extra virgin olive oil salt and pepper ¼ tea spoon, each dried, basil and oregano 2 […]
This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 33. Ingredients: 1 pound firm tofu ½ cup chopped green onions ½ cup sliced mushrooms (opt.) ¼ cup slivered almonds (opt.) 2 teaspoons Liquid Aminos 1½ teaspoons All-Purpose Seasoning (see below) 1 teaspoon parsley flakes ¼ teaspoon garlic powder ¼ teaspoon onion powder […]
This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 167. Ingredients: 2 tablespoons onion powder 2 tablespoons parsley flakes 1 tablespoon celery salt 1 teaspoon turmeric ½ teaspoon garlic powder ¼ teaspoon marjoram ¼ teaspoon savory Combine all ingredients and mix well. Store in an airtight container. Yields 13 teaspoons. Grab your […]
Here’s one more Middle Eastern dish, something our family ate when we spent two years in the United Arab Emirates back in the ’70s. If you have family or friends in the Middle East right now, chances are they might have tried this one too. How do you pronounce “Baba Ghanouj”? I grew up pronouncing […]
Ingredients: 1 pound silken soft tofu, cut in chunks ¼ cup honey 3 tablespoons toasted carob powder 2 teaspoons vanilla ½ teaspoon grated orange peel Place all ingredients in a blender and process until very smooth and creamy. Pour into serving dishes and chill. Serves 5. This recipe, used with permission, is taken from “NEWSTART® […]
With all the focus on the Middle East, how about a dish or two from there? Here is the first of two variations of a popular one that can be used as a spread or dip. Combine the following in a blender and whiz until smooth: 1 – 15 oz. can garbanzo beans, halfway drained […]
Ingredients: 2 quarts water 2 cups dried lentils ½ cup chopped celery ½ cup chopped onion ¼ cup chopped carrots 3 tablespoons chopped parsley 2½ teaspoons salt 1½ teaspoons crushed oregano 1 clove garlic, minced 1 bay leaf 2 cups chopped tomatoes Place all ingredients, except tomatoes, in a large kettle and bring to a […]
Poke a butternut squash with a fork and bake whole for 45 minutes or until tender. Peel and remove seeds. Whip with a mixer until fluffy, adding: soy milk, as needed for whipping 1 tsp margarine 1 Tbsp date sugar or brown sugar Garnish with toasted pecans —provided by Julianne Pickle, author of “100% Vegetarian,” […]
Place the following in a large pan: 2 cups water 1/4 cup soy sauce or Bragg’s Liquid Aminos 1/4 to 1/3 cup chopped pecans 1 Tbsp nutritional yeast flakes 1 tsp garlic powder 1/2 Tbsp dried sweet basil 1 tsp onion powder 1/2 tsp dried sage Stir well, and bring to a slow boil over […]
Gently Combine: 1 avocado, mashed 1 avocado, diced Add and mix gently: 1/3 cup minced cilantro 2 Tbsp fresh lime juice 1 Tbsp olive oil 1/4 tsp salt 1/8 tsp cumin Cover with plastic wrap tightly. Chill and serve. NOTE: The lime juice helps prevent the avocado from browning. —provided by Julianne Pickle, author of […]
Follow Package Directions to Cook 1 Cup Brown Rice Using 2 Cups Organic Chicken Broth for Flavor After 20 Minutes Add 1 Cup of Each Desired: Zucchini, Carrots, and Onion When Rice is Done, Stir in 1 Can Black Beans Enjoy with one of the Salad’s above
Nonstick Spray 1 Pound Lean Ground Free-Range Turkey 1 Cup Chopped Onion 1 Cup Chopped Zucchini 1 Cup Chopped Carrots 1 Cup Chopped Red Pepper 1 16 oz. Can Tomatoes, Cut Up 1 16 oz. Can Red Kidney Beans, Drained 1 8 oz. Can Tomato Sauce 1 6 oz. Can Vegetable Juice Add Basil, Garlic, […]
1 Package Boneless Antibiotic and Hormone Free Chicken Breasts (About 4 Breasts) 2 Tbsp. Honey 1 Tbsp. Dijon-style Mustard 1 Tbsp. Lemon Juice ¼ Tsp. Pepper to Taste Rinse and Pat Dry Chicken Place in Baking Dish Cover With Mixture of other Ingredients (Paul Newman Just Came Out With a Light Honey Mustard Vinaigrette Which […]