Jesus commanded that something should be ----- GIVEN HER TO EAT

Grain-free diet

I recently read the book No Grain, No Pain by Dr Peter Osborne and realized that there are forms of gluten in rice and corn etc. I went on a grain-free diet a month ago. My muscles and gut have shown significant improvement. If you're gluten-sensitive but a gluten-free diet isn't helping as much as you'd like, check it out. nograinnopainbook.com

A Two-Part Interview

This is a 2-part interview by Health Coach Nancy 

 

Part 1 is about my son, Timothy. 

 

Part 2 is about my own health recover. 

An Untimely Birth - Book Trailer Video

 

 

Guns and Butter Interview - Dr. Joel Wallach

^{In this interview, Dr Wallach explains very clearly about chronic disease and nutritional deficiencies.} 

 

 

Gluten free rice 'bread'

 

I’ve finally succeeded in making a gluten free rice ‘bread’ that’s easy to make, isn’t too crumbly, slices well, and toasts well.

INGREDIENTS

415 grams white rice flour

80 grams sweet white rice flour

2 tablespoons baking powder

1 tablespoon xanthan gum

½ teaspoon salt

2 eggs

16 ounces water

DIRECTIONS

• Combine eggs and water in a food processor (cutting blade). Then run for a few seconds until frothy. Set aside.
• Combine all dry ingredients in the food processor. Then add the liquid while the machine is running.
• Pour into a greased loaf tin. (The consistency reminds me of semolina pudding.)
• Bake at 230 degrees for 30-35 minutes.

Gooey gluten free chocolate muffins (recipe as requested)

 

Gluten free chocolate muffins

 

INGREDIENTS

200 grams butter

200 grams coconut sugar

4 eggs

70 grams white rice flour

40 grams sweet white rice flour

40 grams tapioca flour

1 tablespoon gluten free baking powder

50 grams cocoa powder

1/2 teaspoon instant coffee powder

1 teaspoon vanilla extract

 

METHOD

• Soften butter
• Cream butter and sugar in a food processor.
• Add eggs and mix lightly.
• Throw in the rest of the ingredients and mix well. 
• Spoon into prepared muffin tins.
• Bake at 180 degrees for 15 minutes.
• Cool.
• Split and fill with chocolate frosting (I won't give you the recipe I used for the frosting. It was an experiment, and I would do it differently next time.)
• Share with friends who are trying to go gluten free but are craving gooey chocolate muffins.