Why not bread, cereal, chips, crackers, cakes, muffins? He was the third patient in a row who has "cereal" (oatmeal) for breakfast. I do not recommend "cereal or oatmeal" for breakfast, and I certainly don't recommend the use of any dairy product on your breakfast grain. I try to educate patients that it is best to use: "unprocessed whole foods," which are not what any … [Read more...]

This dish creates a nice sweet taste. Ingredients: 1 cup millet 2- 2-1/2 cups water Pinch of sea salt Sweet vegetables, diced (winter squash, carrots, onions, cabbage, etc.) Directions: Wash millet. Put in a pot with water, vegetables and sea salt (or 1 inch piece kombu) Bring to a boil, turn flame down to low, cover and cook for 35 … [Read more...]

Ingredients: 1 cup millet 3-3/4 cups water 1 onion, diced 1 large dill pickle, diced 1/2 tsp. celery seed 1 tsp. fresh or dried dill 4 tablespoons "Follow Your Heart" Grapeseed vegenaise Directions: Wash and drain millet. Bring water to a boil and add millet. Lower heat, cover pot with flame deflector underneath the pot, simmer for 40 … [Read more...]

Ingredients: 1 cup brown rice 2 cups water Pinch of sea salt 1/2 cup fresh corn, cut off the cob and blanched 1/2 cup snowpeas, blanched and cut into small slices 1/2 cup onion, diced and marinated in umeboshi vinegar for 1 hour 1/2 cup carrots, diced and blanched Directions: Place rice in pot, add water and salt and bring to a … [Read more...]

Brown rice is rice in its purest form - full of nutrients such as calcium, protein and complex carbohydrates. It can be pressure cooked or boiled. In the colder weather, use the short or medium grain rice; in the warm weather, long grain or basmati rice goes nicely in stir-fry or salads. When you have leftover rice, use it in making porridge or add it to soup. Feel free to mix … [Read more...]