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Quick GF Bread

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Thanks to Dr. Eric Berg for posting this interesting bread recipe which is non-yeasted and uses separated eggs as the liquid ingredient.  I am posting it here because I made some changes.  I like it because it is quick and not crumbly when you slice it.  Also, it is higher in protein than most breads because of the eggs.  However, it is best eaten when it is hot, right out of the oven, with some butter or ghee. You could use different gluten-free flours but best to use  half arrowroot so that it is not too dense.  The other half could be almond flour, rice flour, or tiger “nut” flour.  Dr. Berg uses all almond flour but I wanted to avoid nut flour.  If you like almond flour, use it but be sure to buy the very finely ground almond flour–not almond meal.  Also, I have added ground flax seed and chia seed because flax is such a great fiber source that is hard to get into the diet.  Soak the ground seeds in water for 10 minutes or so until the water is absorbed by the ground seeds.  This helps moisten the bread which can be on the dry side depending on the flour you use.  My other change was adding a tablespoon of maple syrup but this is optional.

1 loaf

1 cup arrowroot flour

1 cup organic sprouted brown rice flour or other gluten-free flour of your choice

1 rounded tsp. baking powder

3/4 tsp. sea salt

3 Tbsp. flax seed and 1 Tbsp. chia seed ground in blender (can be ground together) and then mixed with      1/2 cup of water

1 Tbsp. maple syrup

4 eggs, separated (be careful not to get any yolk in the whites or they won’t fluff when you beat them)

Stir water into the ground seeds until water is all absorbed and let sit a few minutes.    Meanwhile, mix all dry ingredients in a food processor.    Add the soaked ground seed mix.  Process well until a “meal” is formed.

In two separate bowls, separate egg whites and egg yolks.  Beat egg whites first with a clean electric beater until white, stiff peaks form.  Set aside.  Next, use the beater (no need to wash beaters) to beat egg yolks briefly and add the maple syrup if desired and beat enough to mix well.  Add the egg yolk mixture to the food processor.  Process until mixture  appears  homogenous.  Now fold in the egg whites and pulse briefly until a uniform dough forms.  No need to knead!  Dough will be sticky so transfer with a spoon onto a parchment paper-lined baking pan.  Bake 30 minutes in 350 degree F oven until lightly browned.  Best served fresh out of the oven–with some butter or ghee!

 

Polenta

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You have likely heard of polenta but maybe never tried it.  If you like corn, give it a try!

Polenta is a gluten-free starch that is quite satiating and best served during the cooler seasons when you are wanting a warming food.  Plain polenta can be served alone or with a full meal as the starch.  It is quick to cook AND there are lots of variations that are fun so be sure to experiment using some of the suggestions listed below.

  • Add 1/3 cup of grated pecorino or parmesan cheese to the polenta right after it is cooked.  Serve hot.
  • Add 1 cup chopped mushrooms (shitake is good) and/or frozen corn to cooked polenta.  Cook on a simmer for 10 minutes more.  Add cayenne ot hot sauce to taste for a spicier version.  Serve hot.
  • Make your favorite tomato sauce (optional to add ground beef, venison, or turkey meat) and spoon over each bowl of hot polenta.
  • Make polenta “bread sticks”.  Cook the basic polenta and immediately pour (should be the consistency of thick batter) into a baking pan lined with parchment paper to about 1/2 to 3/4 ” thickness.  Cover and refrigerate for at least 3 hours or overnight.  Once it hardens it will be easy to cut into strips (about 1″ by 4″).  These strips can be “breaded”–melt a Tbsp. of ghee in a baking tray and spread to coat the bottom of the pan.  Place the polenta sticks in the pan and then flip them so that they get coated on both sides.   Optional: sprinkle with grated pecorino or parmesan cheese and bake in a pre-heated 350 degree oven until heated through and slightly browned.  Serve immediately as part of a meal or as an appetizer.

Basic Polenta:

Serves 2

1 cup organic polenta yellow corn meal ( found in health food stores)

3 cups water

1 tsp salt

1 Tbsp. ghee

Put corn meal in a saucepan and add the water and salt.  Stir and begin to heat on medium high while stirring.  Once mixture starts to boil lower heat to low and cover with the lid cracked.  Stir every few minutes so the corn meal does not stick or clump simmering for 15 minutes.  Remove from heat and add ghee.  Stir and serve immediately or follow one of the suggestions listed above.

 

GF Turkey or Chicken Gravy

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Thanksgiving is around the corner so here’s a gravy recipe that can be made with either chicken or turkey broth.  It’s easy and I have had lots of people really like it even though it is not your standard gravy recipe.  To make the broth ahead of time follow the chicken broth recipe

 

Serves 4-6

3 Tbsp. ghee

1 Tbsp. arrowroot flour or tapioca starch

1/4 cup nutritional yeast flakes (not brewers’ yeast)

4 Tbsp. water

3 cups hot chicken or turkey broth

tamari to taste (1 to 2 Tbsp.)

salt and pepper to taste

 

In a large skillet dry roast the arrowroot or tapioca starch with the nutritional yeast over medium heat stirring frequently for about 5 minutes–do not leave it as it burns quickly and you only want to roast the mix until you detect the roasted yeast scent.   Empty this mixture into a bowl and allow to cool.   Add 4 Tbsp water to the cooled flour mixture stirring into a smooth paste.  Melt the ghee in the skillet over medium heat–do not overheat. Add the paste to the melted ghee stirring well to eliminate all lumps.  Add the hot broth gradually to the skillet, stirring constantly and adjusting heat to low once the mixture begins to simmer.  Simmer 5 minutes or until reduced to desired consistency.  Add the tamari and salt and pepper to taste.   Serve hot and enjoy over potatoes or turkey or chicken.

 

 

Sunchoke Soup

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Yesterday I found a surprise in my garden–lots of sprouting sunchokes (aka Jerusalem artichokes) that were growing out of control.  The tubers were large and in good condition.     I normally slice them and serve them raw in salads but this was over a pound of tubers so I decided to make soup.  This recipe is similar to the Celeriac soup recipe posted earlier.  Sunchokes, like celeriac, are non-starchy making them low-glycemic.

For the gardeners out there, these potato-like tubers are easy to grow, prolific, and survive the winter  so that they come back each year.  But be careful where you plant them as they can be invasive—I thought I had harvested them all but apparently I missed some and they spread into my iris patch.

Produce departments usually have them in the Fall and Winter, but you may find them now as they are still available at our Co-op.  Be sure to scrub them well with a vegetable brush as they are knobby.  No need to peel after scrubbing but use a paring knife to remove spots that could be harboring dirt or sand.

Usually milk or cream is used in sunchoke soup, but I used yellow miso.  If you don’t have miso and are dairy tolerant, use 1 cup of cream or half-and-half instead.

 

Serves 4-6

1 large yellow onion, chopped

4 Tbsp. ghee

1 pound of sunchokes, chopped into 1/2 inch pieces

1 celeriac root, peeled and cubed or 2 stalks of celery, chopped

4 cups of chicken or vegetable broth or water

1/4 cup of MisoMaster mellow miso or 1 cup of cream or half-and-half

Salt and black pepper to taste

In a soup pot melt the ghee over medium heat.  Add the onions and saute 5 minutes stirring occasionally.  Add the celeriac or celery and saute another few minutes.  Add the sunchokes.  Stir well.  Add the broth or water and bring close to a boil. Reduce heat to low to keep the soup at a simmer–don’t boil.  Cover with the lid cracked.  Simmer until vegetables are tender and pierced easily with a fork.  If you are using milk, add that now and heat for a few more minutes.  Remove from heat.  Use an immersion blender to puree.  Add the miso if you are using miso and blend again.  Salt and pepper to taste.  Serve hot.

 

 

 

 

 

 

C-section Baby w/ Left-sided stiffness

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Please explain why you came to our office.

“Our son was born via C-section with ties and he was struggling with his left side.  He came to get adjustments and have his strained face muscles relieved.”

Please describe your response to treatment.

“He found immediate relief and mobility after just one treatment!  He  continues to  come for maintenance as he grows and starts moving more.”

Dr. Max Gerson

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Max Gerson, M.D.was born in Wongrowitz, Germany (1881). He attended the universities of Breslau, Wuerzburg, Berlin, and Freiburg. Suffering from severe migraines, Dr. Gerson focused his initial experimentation with diet on preventing his headaches. One of Dr. Gerson’s patients discovered in the course of his treatment, that the “migraine diet” had cured his skin tuberculosis. This discovery led Gerson to further study the diet, and he went on to successfully treat many tuberculosis patients. His work eventually came to the attention of famed thoracic surgeon, Ferdinand Sauerbruch, M.D.

Under Sauerbruch’s supervision, Dr. Gerson established a special skin tuberculosis treatment program at the Munich University Hospital. In a carefully monitored clinical trial, 446 out of 450 skin tuberculosis patients treated with the Gerson diet recovered completely. Dr. Sauerbruch and Dr. Gerson simultaneously published articles in a dozen of the world’s leading medical journals, establishing the Gerson treatment as the first cure for skin tuberculosis.

At this time, Dr. Gerson attracted the friendship of Nobel prize winner Albert Schweitzer, M.D., by curing Schweitzer’s wife of lung tuberculosis after all conventional treatments had failed. Gerson and Schweitzer remained friends for life, and maintained regular correspondence. Dr. Schweitzer followed Gerson’s progress as the dietary therapy was successfully applied to heart disease, kidney failure, and finally – cancer. Schweitzer’s own Type II diabetes was cured by treatment with Gerson’s therapy.

In 1938, Dr. Gerson passed his boards and was licensed to practice in the state of New York. For twenty years, he treated hundreds of cancer patients who had been given up to die after all conventional treatments had failed.

In 1946, Gerson demonstrated recovered patients before the Pepper-Neely Congressional Subcommittee, during hearings on a bill to fund research into cancer treatment. Although only a few peer-reviewed journals were receptive to Gerson’s then “radical” idea that diet could effect health, he continued to publish articles on his therapy and case histories of healed patients.

In 1958, after thirty years of clinical experimentation, Gerson published A Cancer Therapy: Results of 50 Cases. This medical monograph details the theories, treatment, and results achieved by a great physician. Gerson died in 1959, eulogized by long-time friend, Albert Schweitzer M.D.: “…I see in him one of the most eminent geniuses in the history of medicine. Many of his basic ideas have been adopted without having his name connected with them. Yet, he has achieved more than seemed possible under adverse conditions. He leaves a legacy which commands attention and which will assure him his due place. Those whom he has cured will now attest to the truth of his ideas.”

http://www.gerson.org/GersonTherapy/mg.htm

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Towers Family Chiropractic

2302 Colonial Ave, SW, Ste A
Roanoke, VA 24015
(540) 343-6636

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