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.
I grew up in the southern United States where cornbread is a staple food. Cornbread has a long history of being a simple and inexpensive food for sustaining life and limb, even during hard times. In this recipe I created an extra tasty version that is also extra healthy. I made my own modifications to […]
If you are allergic to gluten, but not allergic to donuts, then this recipe is for you. Though desserts are not my specialty, I am discovering some very good recipes made with urad dal flour. What is urad dal? Urad dal, is also called black lentil or black gram when the skin is on. The […]
Many of the people with arthritis I work with are sensitive to gluten. One such client asked me to find him a gluten free crepe recipe – he was sensitive to gluten and craving crepes. This recipe is the closest to wheat flour crepes that I’ve found. The texture is light and fluffy and the […]
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 […]
Ingredients: 1 cup garbanzo bean (chickpea) flour 1 scant cup water 2 tablespoons extra virgin olive oil (or the oil of your choice) dash of sea salt Optional: 1 teaspoon fresh chopped rosemary Instructions: Whisk flour, water, oil, salt, and rosemary together in a mixing bowl until completely smooth. Cover and let sit for at […]
Simple, minimal ingredient recipes, like this one, are great for people with food sensitivities, the number one underlying cause of arthritis. Ingredients: 3 eggs* ½ cup water 1 tablespoon extra virgin olive oil (or the oil of your choice) ¼ teaspoon sea salt (or ½ teaspoon table salt) 1 cup organic brown rice flour Directions: […]