A Little Bit About Me
In 1986, I developed reactive arthritis, a condition similar to rheumatoid arthritis. For 5 years the joints in my body were so painful that I could not walk more than a few feet or stand for more than a few minutes at a time. I often couldn't even do such simple, everyday things as turn door knobs due to arthritis pain in my hands. My doctors tried everything they knew, but they could not help me.
My response was to spend years in a painstaking investigation of alternative health techniques, focusing especially on those that promised to help rheumatoid arthritis or chronic pain. I found remedies that completely cured my arthritis. I can now easily ride 30-50 miles on my bicycle, walk and stand for long periods. I have no residual joint pain. My goal now is to show others what I did and how it can help them conquer their own arthritis.
Sorghum, also known as juwar, is a gluten free flour made from ground sorghum seeds. Of all the gluten free flours I’ve tried, sorghum is the one that tastes the closest to bread made with yeast. It doesn’t require any soaking to soften and yields a tender crumbly result. Chapatis are an Indian flatbread usually [...]
Urad dal is a type of Indian bean flour that is not only high in protein but also yields an extremely smooth and creamy texture. Because beans are able to absorb so much liquid, a decadent texture is created when the batter is allowed to soak over night. In fact, the texture is so smooth [...]
A papad is a thin, crisp cracker made with lentil or rice flower. Papad or papadoms are typically served at the beginning of an Indian or Pakistani meal with some type of chutney. These crunchy papadoms are a very satisfying gluten free alternative to crackers that work well in rotation diets because of their minimal [...]
This recipe for gluten free apple crisp continues my quest to provide simple, gluten free recipes that can easily be incorporated to a rotation diet. Many gluten free recipes call for an assortment of gluten free flours in an effort to make the final product taste more like it’s made from wheat flour. Using so [...]
My goal with this series of recipes is to provide people with simple, gluten-free recipes that can be easily incorporated into a rotation diet. This is important for healing arthritis because people often have 100 or more food sensitivities. Avoiding these and rotating their safe foods can be challenging, especially if they also have a [...]
Makes 1 quart Ingredients: 12 medium red beets seeds from 2 cardamom pods (optional) 2 tablespoons sea salt 1 cup filtered water Equipment: 2 wide-mouth quart-size mason jars 2 pint-size mason jars 2 regular size lids Instructions: 1. Preheat oven to 300 degrees. 2. Wash beets and prick in several places using a fork. 3. [...]
What is a Daikon Radish? The daikon radish (also known as white radish or mooli) is eaten in oriental cuisine as a digestive aid and also valued for its diuretic, decongestant, and anticarcinogenic properties. Makes 1 quart Equipment: 2 wide-mouth quart-size mason jars 2 pint-size mason jars 2 regular size lids Ingredients 3 pounds daikon [...]
What is Kimchi? Kimchi is a spicy Korean variation of sauerkraut. Besides the stomach healing properties of cabbage, this probiotic also includes the anti-inflammatory effects of ginger and chile. Equipment: quart-size wide-mouthed mason jars pint-size mason jars Ingredients: 1 head Napa cabbage, cored and shredded 1 bunch green onions, chopped 1 cup carrots, grated ½ [...]
This ferment couples nicely with foods like falafel and chicken shawarma. Eating fermented foods along side heavier foods can increase their digestibility and help you feel more satisfied. With poor digestion being a risk factor for arthritis, eating a variety of fermented foods can help heal arthritis and sometimes even “untrigger” it. Makes 1 quart [...]
Sauerkraut combines two healing remedies in one delicious dish: probiotics and cabbage. The mucins in cabbage line the stomach and form a protective layer while the healthy bacteria from the fermentation aids in digestion. Time: 30 min for initial preparation/1 to 4 weeks or more to ferment Equipment: Container Options: Ceramic crock OR food–grade plastic [...]