Dr. Mercola Total Health Cookbook

Foreward by Jordan S. Rubin, N.M.D. Ph.D.
, Bestselling Author of The Maker's Diet
D R. M E R C O L A ’ S
TOTAL HEALTH COOKBOOK & PROGRAM
150 Delicious
Grain-Free Recipes &
Proven Metabolic Type Plan
to Prevent Disease,
Optimize Weight and
Live Longer
by New York Times Bestselling Author

Dr. Joseph Mercola
with Brian Vaszily, Dr. Kendra Pearsall and Nancy Lee Bentley
DIET / NUTRITION
“If you aren’t yet familiar with Dr. Mercola's widely proven program—and where have you been if you aren’t?—imagine the weight loss benefits
of the Atkins’ or South Beach Diet, but then also throw in avoiding disease and premature aging, and increasing your energy dramatically ...
That's what you'll get with Dr. Mercola’s Total Health Cookbook & Program.” – John Gray, Ph.D., author of a dozen bestsellers including Men
are From Mars, Women are from Venus
Prevent disease. Optimize weight. Increase energy. Look younger. Love the taste.
Over one million people per month visit Dr. Mercola’s natural health website for his dietary expertise. 200,000
people subscribe to his health e-newsletter. Tens of thousands have dramatically improved their health and weight
through his highly respected natural health clinic. Millions more have received his health advice through his
hundreds of major media interviews ….
Without any glitzy marketing campaign but instead driven largely by peoples’ word-of-mouth, Dr. Mercola’s Total
Health Program is taking the country by storm. Why? Because no matter what your health goals are, the program
has been widely proven to improve your health and weight—quickly, dramatically, and permanently.
Built entirely around a natural approach, this program will help you avoid and eliminate the underlying causes
of health and weight issues in an easy-to-follow manner. And now, for the first time, his entire Total Health Program
that took twenty years to develop—along with 150 delicious, nutritious, grain-free and easy to prepare original
recipes—is available to you in this single highly readable volume! You’ll learn everything you need to know to:
• Build your body’s immune system to its peak levels to prevent major diseases and common illnesses
• Reach your optimal weight—while actually enjoying and being satisfied by eating—and remain at your optimal
weight for life
• Maximize your body’s ability to restore the more youthful appearance you are meant to have while avoiding
any premature aging
• Boost your daily energy and your mental clarity by leaps and bounds
• Improve your emotional well-being and outlook on life and yourself
• Help eliminate the underlying causes for those currently challenged by diseases and conditions such as diabetes,
heart problems, chronic fatigue, allergies, and much more
Dramatically improve your health and weight for good, live longer and better, and truly love the foods you eat
while doing so … with Dr. Mercola’s Total Health Cookbook & Program.
Dr. Joseph Mercola is the director of The Optimal

Wellness Center in Chicago, one of the nation’s
leading natural health clinics, and the founder of ISBN 0-9705574-6-9
Mercola.com, the world’s most visited natural health
website. He is the author of The New York Times
2003 bestseller, The No-Grain Diet, and has provided
expert insight on hundreds of regional to national
media programs.
DR MERCOLA’S TOTAL HEALTH COOKBOOK & PROGRAM 1
Introduction: Why the Mercola Total Health Dietary Program?

You’ve heard it before but it bears repeating: nothing in life is more precious than your health. If
you take care of your body not only do you prevent disease and illness and prolong your life, but
you also vastly improve the quality of your life. You increase your daily energy, creativity, attention
span and mental focus, allowing you to achieve more in the pursuit of whatever matters to you,
such as family, career, athletics and hobbies. Your emotions are also elevated, so your self-esteem
and outlook on life end up where they’ve always belonged: very positive. And you’re not just
considered attractive to others for your fit body and glowing appearance, but indeed magnetic
because of the confidence, energy, upbeat attitude and overall life you exude.
My dietary program is proven to help you achieve all of these benefits. Through my health
clinic, The Optimal Wellness Center, and through my website, Mercola.com—now the world’s
most visited natural health website with many tens of thousands of pages of useful free health
information—this program has helped many thousands of people improve and recover from
chronic disease and other illnesses, optimize their weight, and increase their physical, mental and
emotional performance.
The program, and all the recipes you’ll find in this book that follow the program, is based
on this one essential principle: the type and quality of the food you eat has a profound influence
on your health. It only takes common sense to understand that what you put into your body
several times a day, every day, will have far more impact on your well-being than anything else you
do. Yet over two-thirds of Americans are now overweight, with one-third at the even more
dangerous level of clinical obesity, and countries such as Australia, Canada, and Britain are
experiencing similar epidemic levels. Consequentially, we’re also experiencing widespread levels of
chronic disease such as diabetes, heart disease, and cancer that are directly associated with obesity
and other diet-related causes. The fact that the type and quality of food you eat has a profound
influence on your health may therefore sound like common sense, but something is misdirecting
the majority of us far away from such common sense. This misdirection, and the failure of those
who are aware of it to do anything about it, is costing many people their lives.
In your hands, though, you hold a real solution. No matter where you are starting from
today—perhaps you have a weight problem, diabetes, high cholesterol, or some other health
condition, or perhaps you are reasonably healthy—the recipes in this book, and the insight of the
dietary program and metabolic typing that surround them, will help you achieve your health goals.
You can optimize your weight, improve or even eliminate your health challenges, prevent new
ones, and achieve all the benefits mentioned at the start of this chapter if you commit yourself to
it. And therein lies the key—commitment.
Like anything else of true worth in this life, achieving real health through this book is
ultimately your decision. The information and recipes for healthy living are all provided for you
click here to subscribe to the free mercola.com newsletter

2 INTRODUCTION
here, but only you can choose to first commit yourself to the program. This deserves your careful
consideration, as it is not uncommon to hear people “wish” that they were healthier, had more
energy, or could permanently lose weight, but in the next breath complain that taking the real steps
toward doing so is “too costly” or “too time-consuming.” Some of these people will then slump
into their couches to watch TV for hours everyday, or they’ll waste thousands of dollars per year
on junk food, soft drinks, and other non-food stuff that merely satisfies an immediate urge. How
is it that spending so much time and resources on these pursuits and products is more important
than devoting them to health? It’s really a matter of getting priorities straight, of remembering that
you’ve just got this one life to live. To drive the point home, try this one question test:
Of these five things, which would you least want to have destroyed or eliminated:
1) Your car
2) Your TV
3) Your house
4) Your job
5) Your body
If you answered number 5, then you’ll realize that a central priority in your life should be
dedicated to ensuring that your body isn’t destroyed or eliminated prematurely. (And if you
answered anything besides number 5, turn immediately to the “Overcoming Emotional Barriers”
chapter of this book.) While the recipes in this book have been created to be as quick and easy as
possible, you should still recognize that they are not as quick and easy as unwrapping a Snicker’s
bar, nor are they as cheap. While you’ll find that the dietary plan, lifestyle habits, and emotional
tools covered in this book will make succeeding on this diet far simpler than you’re anticipating
right now, it still is not as simple as grabbing a Big Mac at McDonald’s drive-up window. But the
results in all aspects of your life will be infinitely more rewarding. It all starts with your choosing.
You can choose to keep wishing you were thinner, healthier, and younger looking but not
take the steps to actually improve your health. Or you can choose to make achieving optimal health
a true priority in your life, and dedicate yourself to achieving it through the proven advice, recipes,
and resources this book offers. Read on if your health and life are worth that effort.
PA RT O N E
D R . M E R C O L A’ S T O T A L H E A L T H P R O G R A M
1: The Six Mercola Essentials

Congratulations! You’ve taken a crucial step on your journey to optimal health and weight by
choosing to commit yourself to it. You may not recognize it so much now, but in just a few weeks,
and then again in a few months, and then for the rest of your life, when you are living the
wonderful health benefits this book will provide, you’ll look back fondly on this decision as one of
the major turning points of your life.
So let’s start with the “Mercola Essentials,” which are the basis of my dietary program, every
recipe in this book, and your healthy life:
1) No matter what your health challenge is, you should eliminate or at least significantly
reduce the sugars and grains, particularly the processed forms, in your diet, as you’ll find out
in the next chapter.
2) Despite what some of the fad diets out there have insisted, you need carbohydrates,
protein, and fat in your diet. None of these are evil as some “experts” have made them out to
be. The key is, first, understanding and choosing only the healthy type of each of these,
which you will learn in Chapter 3 and 4, and second, consuming the right amount of carbo-
hydrates, protein, and fat for your personal metabolic type, which you’ll learn in Chapter 5.
3) You have a unique biochemistry, or metabolic type, and certain types of “nutritious”
food are healthier for your metabolic type, while other types of “nutritious” food are
actually less so. You must know your metabolic type if you truly want to optimize your
health and fitness; Chapter 5 of this book provides you the means to do so, including the
crucial concept of “listening to your body” and fine-tuning your diet accordingly. Part Two
then provides further guidance on how to alter the recipes, and guide your eating toward
your metabolic type.
4) Your emotional and mental well-being is directly tied to your physical health and your
dietary success. Negative emotions such as cravings and addictions, low self-esteem, and
past traumas will impact your ability to overcome disease and overweight/obesity issues,
but there are solutions provided in Chapter 6 that will help you overcome these
emotional obstacles.
5) You will not need to consume a shopping bag full of supplements because the healthy
recipes and foods recommended in this book will typically provide you with most of the
nutrients you will need. The only exceptions are: A) the few supplements that nearly

8 THE SIX MERCOLA ESSENTIALS
everyone needs such as fish oil with omega-3, as detailed for you in Chapter 7, and B)
specific supplementation for those with special health challenges.
6) Making certain other lifestyle choices are essential to your health success. This includes
drinking plenty of pure water, getting proper sleep, exercising, and learning how to bypass
the influences of institutions fostering the overweight and chronic disease epidemics for
their own profit and power. You’ll learn about all these in Chapter 7, as well.
As you are reading this book, there are two important points to keep in mind. First, it is
crucial that you avoid becoming overwhelmed with all of the useful information or attempt to bite
off more than you can chew. Some people, when they encounter all the dietary and lifestyle
changes they should make toward optimal health and weight, become discouraged because they
believe they have to make them all happen at one time. Others become over-motivated and try
to make them all happen at one time. Both frequently lead to failure. The key with all the insight
offered in this book—and adopting positive changes in any aspect of your life—is to implement it
in manageable bites. That means establishing a plan for yourself over time, and implementing
the changes in phases into your life. Chapter 8, “Pulling It All Together,” will help you in this
regard by providing a simple approach and key reminders you can use to prioritize and build your
“manageable bites” plan.
Second, you will notice that the recipes in the cookbook include a wide range of foods.
While many of these foods can generally be found in your local grocery or health food store, the
cookbook includes specific brands of food items recommended for their superior health value.
A key point to remember is food quality is dramatically different depending on the source. For
example, one source of salmon, such as the Vital Choice brand that we offer through Mercola.com,
is from the pure waters of the Alaskan wilderness. We have had the salmon laboratory tested and
it is certifiably free of any harmful toxins. Meanwhile, though, the vast majority of salmon found
in supermarkets is contaminated with either mercury or PCB’s and is quite unhealthy for you.
Choosing quality foods and health products can make all the difference in the world to your health
and well-being.
Because this quality is essential, on my website and in my twice-weekly newsletters I have
always made it a point to research and recommend what I have found to be the highest quality
food and health products. In this book, I provide you the same detailed insight on the right types
of foods. With most of the foods I recommend, such as vegetables or nuts, you’ll be able to find
them in virtually any grocery or health food store. With others, particularly the right types of fish,
beef and other meat, you are not likely to find these in a typical grocery store. I encourage you to
first check your local health food store for these specific foods with my recommended guidelines.
Locally owned health food stores are a national treasure well deserving of your business, and they
are usually eager to listen to your input on the goods they should carry. However, if you can’t find
them elsewhere, or if time is an issue for you, you can easily access the “Recommended Products”
section on Mercola.com to learn how to obtain these products.
2: The Dangers of Grains and Sugars

If you made no other adjustments to your diet but eliminating or vastly reducing grains and
sugars it is likely your health would rapidly improve and within days you’d start losing weight.
Within weeks you’d have a very noticeable improvement in both areas. Within months, in addition
to the dramatic health and weight improvement, you’d also be experiencing a tremendous increase
in your energy, mental acuity, and positive focus. Continue with the program beyond that and you
will significantly extend the amount of time you spend on this planet.
No matter what your health condition or metabolic type, you are strongly advised to
eliminate or restrict your grain and sugar intake, particularly processed grains and sugars.
Eliminating grains is especially necessary for those who are Protein Metabolic Types. Carbohydrate
and Mixed Types can get by with consuming a limited amount of grains. In all cases, any grains
you do consume should be whole grains (95% of the grains consumed in the U.S. are processed,
which strips them of what limited nutritional value they do have). Those with celiac disease and
gluten-sensitivities have an obvious additional need to avoid grains, particularly gluten which
is found in wheat, spelt, rye, barley, and oats. For those with diabetes and other signs of
elevated insulin such as obesity, high blood pressure or high cholesterol, it is crucial to eliminate
grains and sugars.
Avoiding grains and sugars has been popularized by the recent low-carbohydrate dieting rage.
Although low-carb dieting is effective for weight loss, the low-carb approach misses the fact that you need
carbohydrates in your diet, to varying levels depending on your metabolic type. Every recipe in this book
has been created around the principle that grains and sugars should be eliminated or severely restrict-
ed, and the processed forms of both in particular. There are good carbohydrates that should compose most
of your carbohydrate intake, and they are found mostly in high fiber vegetables that grow above the
ground. Your body prefers these complex carbohydrates because they slow the release of simple carbohy-
drates like glucose and decrease your insulin levels. Insulin is the fat-building hormone in the body;
therefore, increases in insulin cause weight gain. On the other hand, there are “troublesome” carbohy-
drates that you need to reduce or eliminate from your diet, and they are found in grains, sugars and
sugary foods, as well as starchy vegetables like potatoes. These carbohydrates will increase your insulin
levels and tend to promote weight gain and illness.
With that important point in mind, let’s take a look at some basic human physiology so you
can begin to understand why grains and sugars should be avoided.
You are What They Ate

For over five hundred generations, humans have existed primarily on a diet of wild animals
and vegetation. It was only with the advent of agriculture a mere 6,000 years ago—an extraordi-
10 THE DANGERS OF GRAINS AND SUGARS
narily small period in evolutionary time—that humans began ingesting large amounts of sugar and
starch in the form of grains and potatoes in their diets. Indeed, nearly all of our genes were set before
the advent of agriculture; so, in biological terms, our bodies are still those of hunter-gatherers.
While the shift to agriculture produced other indisputable gains for man, societies where the
transition from a primarily meat/vegetation diet to one high in grains show a reduced lifespan and
stature, increases in infant mortality and infectious disease, and higher nutritional deficiencies.
Keep in mind that these ancient societies used entirely unrefined and organic grains. Today over
90% of grains are highly processed, making the negative consequences of grains far worse.
The physiology of contemporary humans has not changed much from our distant ancestors, and
our bodies have never adapted to the excessive amount of carbohydrates from grains and sweets in
our present-day diet. In fact, in a nation whose diet is still largely based on the severely misguided
USDA Food Pyramid, which recommends an atrocious 6–11 servings of breads, cereals, rice and
pasta per day, this surplus of insulin-spiking carbohydrates is the main reason for the overweight
epidemic and the scourge of related chronic diseases like diabetes.
It is primarily your body’s response to the overindulgence of grain and sugars, not your
intake of fat, which makes you fat. Consuming sugar also impairs your white blood cell function
and thereby decreases your body’s immune system, making you more vulnerable to disease. Your
body has a limited capacity to store carbohydrates, but it can easily convert those excess carbohy-
drates, via insulin, into body fat, which means the more excess carbohydrates, the more body fat.
When a government recommends that its population consume 6–11 servings of grains per day,
plus four servings of fruit (which is high in simple sugars), an overweight epidemic is the logical
and inevitable result.
The fact is that any meal or snack high in carbohydrates from grains or sweets generates a
rapid rise in blood glucose. To adjust for this rise, your pancreas secretes the hormone insulin into
the bloodstream, which lowers your blood sugar. Insulin is essentially a storage hormone, devel-
oped over millions of years to help you store the excess calories from carbohydrates in the form of
fat in the case of famine. Throughout most of our biological history, and certainly in many areas
of the world today, there were frequent periods of mass starvation caused by droughts and other
natural occurrences that depleted the availability of vegetation (containing the complex carbohy-
drates that are the carbs you should eat) and therefore the game animals that relied on this vege-
tation. The body gradually developed defenses against this starvation so it could convert any excess
carbohydrates to fat so it could use its fat stores for energy over time. You are, in other words,
walking around in a body well designed to pull you through potential starvation. The problem is,
we live in a time and a place with the extreme opposite situation—we don’t experience times of
famine and instead we have an overabundance of grains, starches and sweets, and food companies
are marketing them endlessly to us.
To make matters even worse, high insulin levels also lower two other important hormones—
glucagon and growth hormone—that are responsible for burning fat and sugar and promoting
muscle development. In other words, insulin produced from consuming excess carbohydrates
found in grains and sugars promotes fat, and then wards off your body's ability to lose that fat and
build muscle!
Additionally, insulin also causes hunger, and it’s usually a hunger for sweets. As blood sugar
increases following a carbohydrate meal, insulin is secreted to lower the blood sugar. The lowered
blood sugar results in hunger, often only a couple of hours or less after the meal. If ignored long
enough, the hunger turns into feeling ravenous, shaky, moody and ready to “crash” as a result of
hypoglycemia or low blood sugars. In order to raise your blood sugars, your body will naturally
crave high sugar foods like sweets or grains, which leads to a vicious roller coaster ride of high and
low blood sugars. You progressively convert to a sugar and grain addict and this causes you to
become increasingly fatter, fatigued, depressed and sick.
But now back to the good news. You have this book, and it provides you with a practical
solution. By eating according to your unique and specific biochemistry, you’ll find the craving for
these unhealthy but tempting foods disappears. If there are any emotional barriers you encounter
when making the transition, you’ll learn in Chapter 6 about a powerful psychological technique
that is profoundly impressive in overcoming psychological resistance. Furthermore, you will have
all the healthy recipes to put your insight into action for every day of the year.
Beware the Unfamiliar Grain, Corn

Most people can easily name the common grains such as rice, wheat, oats, barley, and rye, but
forget that corn also belongs in that category, as they perceive corn to be a vegetable.
Corn is a grain, and it has all the negative health impacts of a grain. According to recent
research, the demise of certain Native American Tribes in earlier centuries can be mainly attributed
to corn. Their eating patterns shifted away from the primarily meat and vegetation diet of a
hunter-gatherer society to a homogenous diet based almost entirely on corn with the arrival of the
Spanish. The research shows that the bones of the Native Americans during and after this
transition show much higher evidence of anemia, dental cavities, osteoarthritis, infections and
other health issues than those who lived prior to this transition.
Corn is relatively high in sugar, which is one of the main reasons it’s America’s number one
crop, consuming over 80 million acres of U.S. land and sneaking its way into an endless array of
food (and other) products. In its unprocessed or “whole” state, corn offers negligible health
benefits at best; sweet corn, for instance, contains vitamin C. However, you are far better off
avoiding the corn’s negative health impacts on your health and obtaining higher quantities of
vitamin C and many other antioxidants from real vegetables such as broccoli and asparagus.
You are best served by avoiding corn in its processed state. Food with labels containing corn
derivatives such as corn syrup, fructose, high fructose corn syrup, corn oil, cornmeal, cornstarch,
dextrose, monosodium glutamate, xanthan gum, and maltodextrin, have no place in your grocery
cart. Corn sweeteners are actually now the most widely produced of all sweeteners, accounting for
55% of sweeteners on the market. This is primarily high fructose corn syrup, which is the domi-
nant ingredient in soft drinks, fruit drinks, cookies, candies and other popular grocery store items.
Consumption of high-fructose corn syrup increased from zero in 1966 to a whopping 62.6 pounds
per person in 2001, and is a key culprit in the diabetes and overweight epidemic.
There is one more “hiding place” for corn that you must be aware of: in your beef. Most
of the beef you’ll find in grocery stores, and virtually all the beef used in fast food and other
restaurants, is from cattle that were force-fed diets high in corn.
There are two more factors you should know about corn. First, corn is only second to
soybeans as the most genetically modified (GMO) crop in the U.S. GMOs, which were first
introduced in 1995, are a potential disaster waiting to happen, as no studies have been done with
humans to show what happens when genetically modified foods are consumed. The Food and
Drug Administration (FDA) has assumed that these modified foods are equivalent to the original
foods, and therefore, does not require any studies to have them approved. This is despite the fact
that: 1) this technology has never before existed in the history of the world, and 2) the United
State’s track record on genetically engineered safety is terrible.
Second, as you can read in detail in Doug Kaufmann and Dr. David Holland’s book,
Infectious Diabetes, corn is one of the foods highest in mycotoxins (wheat and several other grains
are high as well), which are toxins from fungus that can lead to cancer, heart disease, diabetes and
a wide host of other serious diseases.
Nevertheless, there is hope! One of the most profoundly important changes you can make
immediately in your diet is to switch to consuming healthy meat. Atop this list is choosing
nutritious and safe alternatives to corn-fed beef, such as grass-fed beef or grass-fed bison, which
are discussed in detail in Chapter 4 and used in some of the recipes in this book.
Sugar, The Nemesis To Optimal Health

Most people are addicted to sugar, and along with grain addiction, the over-consumption of
added sugars—whether they are high-fructose corn syrup, fructose, glucose, dextrose, or the
sucrose from sugarcane and sugar beets—is one of the major health problems facing our
nation today.
For just a partial idea of the ill health effects of excess sugar consumption, consider that
sugar has been cited as a contributing factor to:
• Overweight and obesity

• Immune system suppression, inviting infection and disease
• Premature aging
• Cancer of the breast, ovaries, prostate, and rectum
• Decreased absorption of calcium and magnesium
• Diabetes
• Fatigue
• Decreased energy and reduced ability to build muscle
• Heart disease
• Crohn’s disease and ulcerative colitis
• Osteoporosis
• Yeast infections
• Depression
• Dental decay and gum disease
Sugars are simple carbohydrates processed by the body in the same manner as grains. That
is, any excess sugars in the body are converted by insulin into fat—and just like grains, we’re
consuming an enormous surfeit of sugar. In the past two decades in the U.S., sugar consumption
has increased by over 30%. In fact, the average per-person sugar intake is now 175 pounds per year!
That’s 300,000 calories per year, or 800 calories per day, from sugar! This is asking for serious
health trouble even by the ill-advised USDA standards, which states that the average American,
who should be consuming about 2,000 calories per day, can eat up to 10 teaspoons of added
sugars per day. The average American is consuming well over 3000 calories per day, including over
20 teaspoons of added sugars.
The majority of these added sugars are coming from soft drinks, which the average
American drinks an estimated 56 gallons of each year. That’s an average of 600 cans of soda pop
per year each! Just one can of this soda has about 10 teaspoons of sugar and 150 calories, along
with 30 to 55 mg of caffeine. Soda also contains harmful additives including phosphoric acid,
which can interfere with the body's ability to use calcium, leading to osteoporosis or softening of
the teeth and bones. Phosphoric acid also neutralizes the hydrochloric acid in your stomach, which
can interfere with digestion, making it difficult to absorb nutrients. Eliminating soft drinks from
the American diet—a distant but noble dream—would alone vastly reduce the rate of obesity and
add years to our average lifespan.
Moreover, there are high-sugar culprits disguised as “healthy” by food marketers such as:
“fruit drinks,” “fruit beverages” and “fruit punch,” such as Snapple, which contain anywhere from
1% to 40% of fruit juice but which all contain loads of sugar, usually high-fructose corn syrup.
But even the sugars in 100% real fruit juice can quickly add up: real fruit juice, whether
store-bought or freshly squeezed, has about eight full teaspoons of sugar per eight-ounce glass.
This sugar is typically a fruit sugar called fructose, which is every bit as dangerous as the regular
table sugar sucrose since it will also cause a major increase in insulin levels.
This doesn’t mean that you should avoid fruit, just fruit juice. When the fruit is intact and
whole, its fiber will moderate the release of fructose and secondarily insulin into your bloodstream.
However, if you are overweight, have high blood pressure or high blood sugar levels, you would
be wise to avoid most fruits and just stick with vegetable carbohydrates until you have these prob-
lems under control. This is especially true if you are a Protein Metabolic Type. Carbohydrate types
are generally better designed to handle the carbohydrates in fruits, especially citrus fruits.
On a different note, sugar substitutes such as saccharin (Sweet-N-Low), sucralose (Splenda)
and aspartame (Equal and Nutrasweet) should be avoided. Their negative health effects can easily
exceed the sugars they are replacing. Some scientists, for instance, believe aspartame might cause
altered brain function and behavior changes. The FDA has also been inundated with consumer
complaints about aspartame, including fibromyalgia symptoms, multiple sclerosis symptoms,
dizziness, headaches, and menstrual problems. You can use the search engine on my site for fur-
ther details on aspartame and its brand names like Nutrasweet.
You should also avoid the latest sugar substitute rage, sucralose. First of all, few human
studies have been published on the safety of sucralose. Second, in animal research studies, sucralose
was shown to cause a decrease in the size of thymus glands, to cause liver and kidney enlargement,
reduce growth rate, decrease red blood cell count, and decrease placenta and fetal body weights—
and this is only a partial list. Sucralose also has the potential to contaminate your body with

pesticides, heavy metals such as lead, arsenic, and more, as it has been found to contain small
amounts of these dangerous substances. Finally, if you are trying to lower your weight, there is no
clear evidence that sucralose—or any artificial sweetener—is even useful in weight reduction. In
fact, there is evidence that these substances may actually stimulate your appetite.
For many people, sugar is an authentic addiction, akin to cigarette dependency. And it is
affecting their health as severely as cigarettes would, if not more so. The real solution is not to keep
hunting for ways to “safely” maintain the addiction, such as artificial sweeteners, which are kind of
like the equivalent of “Light” and “Ultra Light” cigarettes—that is, equally as devastating to your
body. The solution is to overcome the addiction. Fortunately, you’ll find that by adopting this
dietary plan, including eating the foods meant for your metabolic type and utilizing the tools to
overcome emotional barriers described later in this book, you won’t have to “fight” the craving,
because it will naturally disappear. This has been the case for thousands before you, and if you stick
to the principles in this book, it will be the case with you.
3: Plant-Based Foods: Mercola’s Guide to the Healthiest

Mark Twain, when warned about the potential known health effects of smoking in his day, replied,
“Quitting smoking may indeed add ten years to my life, but then that’s ten years without a
cigarette.” This is the same excuse that many people use for not abandoning baked goods,
breakfast cereals, popcorn, fried foods, sweets, soft drinks and other deadly foods: “Well I know
it’s bad for me and it’s probably shortening my life, but it tastes so good and so it’s making the
life I am living so much better.”
What Twain might not have known about cigarettes, and what the average person may not
be aware of with eating junk food, is that it is not only likely to cause disease and shorten their life,
but it is decreasing their quality of life by decreasing their energy, mental focus, and happiness.
That is, for that brief “hit” of, say, Coca-Cola, toasted bagels, or French fries—just as with the brief
hit of nicotine—they are giving up both their quality of life right now and the length of their life
later. If you often feel more tired than you should, or experience “brain fogginess” where it’s hard
to focus, or you often feel down if not downright depressed, eating unhealthy food could be a
primary culprit. Are those states really worth a bag of potato chips or pretzels?
Some of you may have an underlying fear that by converting to the truly healthy diet offered
here, you will never again experience great-tasting food and it will instead be like chewing on tree
bark. However, you’ll quickly discover once you start trying the recipes in this book that they are
delicious as well as nutritious. In fact, by eating according to your metabolic type, you will feel so
much better that you will want to continue to eat the natural foods that your body is designed for.
Nevertheless, if you still do experience cravings for unhealthy foods like sugar or grains after you
begin selecting foods according to your metabolic type, you will have the emotional tools in
Chapter 6 to overcome these barriers.
Eat Your Veggies!

There is no food group that is denser with vitamins, minerals, antioxidants, and flavonoids than
the vegetable group. This is particularly true for the vegetables that grow above the ground.
Vegetables provide the good carbohydrates you need, and much more. Those who are Protein
Metabolic Types should ideally get most of their carbs from vegetables, with virtually none from
grain or sugar-added foods. Those who are Carb Types should also ideally get most of their carbs
from vegetables—and they need more carbs in total, but can do well getting about 15% of their
carbs from healthy, whole grains if they choose. Mixed Types, as the name implies, fall in the
middle of these two.
The glycemic index is a measure of how quickly after eating the food is broken down into
glucose. Generally foods that are high in fiber tend to be low on the glycemic index, as fiber slows
16 PLANT-BASED FOODS: MERCOLA’S GUIDE TO THE HEALTHIEST
the breakdown of sugars into the bloodstream. Because most vegetables are high in fiber, low on
the glycemic index, and are packed with nutritional value, vegetables are an ideal way to meet your
daily carbohydrate requirements.
Vegetables contain the majority of the micronutrients (vitamins, minerals, fiber and phyto-
chemicals) your body needs. However, there are essential macronutrients vegetables cannot
provide sufficient quantities of, including protein with all eight essential amino acids found only in
animal products, and certain fats such as omega-3 with EHA and DPA fatty acids. Vegetables also
contain a host of essential nutrients that are not found or replicated in any other type of food, and
certainly not in any pill or supplement. They contain phytochemicals, for instance, which are used
by the body to repair and build healthy cells, organs and tissues, thereby increasing your immunity
to disease and illness. They are also rich in fiber, which aids in digestion and also creates a feeling
of being full. Advocates of high grain-consumption, such as the USDA, often cite grain’s fiber
content when pushing the “need for grains,” ignoring all its harmful effects. Vegetables are a far
healthier choice than grains to obtain your fiber.
In short, vegetables provide tremendous health benefits. Vegetables’ health benefits include,
but are by no means limited to:
• Helping you to prevent disease

• Aiding you in healing existing disease
• Optimizing your weight
• Preventing wrinkles and restoring your youthfulness
• Increasing your energy, mental clarity and focus by leaps and bounds
• Improving your emotional health, including helping to fight depression
• Helping you live longer
What’s more, vegetables can really taste incredible. My patients frequently tell me that soon
after they stopped eating junk food, they stopped craving sugar and looked forward to eating
vegetables and healthy protein. If you commit yourself to the dietary program according to your
metabolic type as described in the “Pulling it All Together” section of this book, it’s likely you’ll
have the same experience as many of my patients—that sugar tastes “sickeningly” sweet and that
you’ve grown to love the taste of nature’s bounty.
There are some important guidelines to consider in your vegetable selection, as not all
vegetables are created equal:
1) Vegetables rich in color generally indicate that they are higher in vital nutrients than
their pale counterparts. For example, dark green romaine lettuce, spinach or kale is much
higher in nutrients than nearly white iceberg lettuce, which has virtually no nutritional
value. Red onions are much higher in flavonoids and antioxidants than white or yellow
onions. The same is true for red grapes versus green grapes, and red, yellow and purple
bell peppers are higher in nutrients than green peppers and well worth the additional cost.
There are some exceptions to this rule such as cauliflower, which is white but which is still
a nutrient-dense vegetable.
2) For purposes of your health, pretend that potatoes are not a vegetable but a grain. That
is because they are high in simple carbs and they act upon your body similar to grains and
sugars, promoting weight gain and disease. This is true whether they are baked, mashed,
boiled, or fried. Fried potatoes such as French fries are double trouble and you should avoid
them like the plague. French fries are high in dangerous trans-fats, which are fats damaged
by the heating process that contain a molecular conformation that causes heart disease and
cancer. In addition, fried potatoes contain the carcinogenic substance acrylamide.
Moreover, a Super Size French fry at McDonalds is 540 calories, 68 grams of carbohydrate,
and 26 grams of fat—enough carbs and fat for an entire day! You would have to run at a
fast pace for over an hour straight just to break even. In summary, I would not feed French
fries to a starving dog much less a human.
3) Limit your consumption of other root vegetables, such as beets and carrots, as they are
higher in carbohydrates than above-ground vegetables. If you do eat them, eat them raw as
cooking increases their glycemic index.
4) Organic produce is usually much higher in nutrients and you’ll also find organic
produce tastes better. Plus, organic farmers don’t use chemical fertilizers, pesticides or
herbicides, all of which can harm your health. If you can’t buy organic produce, don’t let
that stop you from buying produce at all, of course—just make sure you remove some of
the chemicals by soaking them for 10 minutes in a sink with water, vinegar and hydrogen
peroxide, or in a vegetable wash found at most health food stores.
5) Focus on eating your vegetables raw. Some people find raw vegetables difficult to digest
and will have to incorporate them slowly and in small amounts. The reason for eating raw
veggies is there are valuable and highly perishable micronutrients that are damaged when
you heat them. Recipes for raw foods, vegetable juicing, salads and cooked vegetable
dishes have been provided in this book to make eating vegetables easy for you.
Juicing Your Veggies

Juicing continues to grow in popularity in the U.S. because it is a convenient and delicious way to
consume raw vegetables. This book provides you tasty and nutritious juicing combinations, but
you should also experiment to find out which vegetables you prefer with other vegetables.
When it comes to juicing, though, the one tool that matters most is your equipment. If you
are new to juicing you should first consider purchasing an inexpensive juicer or even a used juicer
at a garage sale or on eBay. This will allow you to confirm that juicing is something you want to
continue with. When you are certain you want to commit to juicing for the long-term, though,
you’ll want a higher quality machine. I compiled an extensive juicer comparison table evaluating
the major brands and types of juicers. To see this table, go to Mercola.com and type in “juicing”
in the search engine. Hands-down, the best juicer on the market in terms of value, durability,
performance, and ease-of-use is the Omega 8002 Juicer. Beyond juicing, it is also designed for
mincing, chopping, and more, and while comparable juicers cost $800–$2,000, the Omega 8002
Juicer is a tremendous value at $260. I personally have used the Omega 8002 Juicer since 2000
and I love it.
Limit the Legumes

Legumes such as lentils and navy, pinto, kidney, and black-eyed peas have significantly high levels
of carbohydrates that can increase insulin levels. Therefore, those who are overweight, have high
blood pressure, high cholesterol levels, or diabetes should avoid or significantly restrict their
legume intake.
If you do not have insulin challenges, then legumes, in moderation, can be a nutritious food
source as they are rich in both fiber and minerals. Legumes are also high in vegetable protein, but
you should be aware that their protein is incomplete, as it does not contain all eight of the
essential amino acids your body needs. Animal protein such as fish, meat, eggs, and dairy is the
only source of complete protein and therefore vegetarians should consume some animal protein
like dairy, non-toxic fish, or eggs to prevent protein deficiency. It is especially important for Protein
Metabolic Types to consume adequate protein, as I have seen in my clinical practice Protein Types
who developed serious illnesses from their vegetarian diets.
Soy Untrue!
Soybeans are another legume, but deserve their own special mention because of the extreme
misperceptions of their supposed health value. There are a large number of companies seeking to
profit from the alleged health benefits of soy, such as soy milk, powders, cheese, breakfast bars,
cereals and nuts. The truth of the matter is that these products largely do more harm than good.
“But what about the link between soy and the low rates of breast, colon and prostate cancer among
Asian people, whose diets tend to be high in soy?” you may ask. Consider that Asians eat a diet
that includes significantly higher quantities of vegetables and much lower quantities of processed
foods, and a much better balance of omega-3 to omega-6 fat ratios. Asians as a whole are
consuming a far healthier diet overall, which provides relative protection from the harmful effects
of soy. It should also be noted that Asians eat a significant portion of soy in the recommended
fermented form such as natto, amakaze, miso and tempeh, which nullifies the negative effects of
soy. While an entire book will be available in spring 2004 on how soy harms your health, The Whole
Soy Story by Dr. Kaayla Daniel, here are some essentials you should know:
• Soybeans are high in natural toxins, also known as “antinutrients.” This includes a large
quantity of inhibitors that deter the enzymes needed for protein digestion. Further, these
enzyme inhibitors are not entirely disabled during ordinary cooking. The result is extensive
gastric distress and chronic deficiencies in amino acid uptake, which can result in pancreat-
ic impairment and cancer.
• Soybeans contain hemaglutinin, which causes red blood cells to clump together. Soybeans
also have growth depressant substances. And while these substances are reduced in processing,
they are not completely eliminated.
• Soy contains goitrogens, which frequently lead to depressed thyroid function.
• Most soybeans are genetically modified, and they contain one of the highest levels of
pesticide contamination of all foods.
• Soybeans are very high in phytates, which prevent the absorption of minerals including
calcium, magnesium, iron and zinc, all of which are co-factors for optimal biochemistry in
the body. Eating meat reduces the mineral-blocking effects of these phytates, and so it is
helpful if you do eat soy to also eat meat.
• Finally, in an effort to remove the antinutrients from soy, soybeans are taken through a series
of chemical processes including acid washing in aluminum tanks. This leaches high levels of
aluminum, a toxic heavy metal, into the final soy products. Many soy foods also have toxic
levels of manganese. Soy formula has up to 80 times higher manganese than is found in
human breast milk.
There are additional concerns about soy if you are pregnant or intend to be, as nearly 20%
of all infants are now fed soy formula. Visit the very popular and always-expanding article entitled
“Why Soy Can Damage Your Health” on Mercola.com, which will link you to over twenty-five dif-
ferent articles and their corresponding studies on the risks of soy, which far outweigh any benefits.
Be Only Moderately Fruit-ful

Fruits, while high in vitamins and antioxidants, are also higher in sugar content than vegetables. If
you are trying to lose weight, or have high blood pressure or diabetes, it is wise to omit fruits from
your diet or restrict yourself to eating a small handful of berries a day. This is especially true if you
are a Protein Type with the above conditions as most fruit is not beneficial for Protein Types. One
exception of this is coconut, which provides the high fat content Protein Types need. Carb Types
tend to do much better with fruits, especially citrus fruits such as oranges and grapefruits, and can
consume a moderate amount.
In selecting fruit, berries such as blueberries, raspberries, lingonberries, bilberries, cranber-
ries and black currants should be amongst your top choices because they have, relative to other
fruits, a lower quantity of sugar while providing high vitamin C, dietary fiber, folic acid, and
phytochemicals. They provide excellent protection against heart disease and cancer. They also can
help prevent and treat vision problems.
Amongst the best of all berries are blueberries. They are quite low in sugar compared to
other fruits yet pack some of the most powerful antioxidant properties of all fruits and vegetables.
In addition to preventing heart disease, cancer, and other diseases, they’ve been shown to slow the
aging process, especially in the brain. (For an exceptional source of organic blueberries that taste

incredible and that you can get delivered to you year-round, check out the “Recommended
Ingredients and Products Locator” in the Appendix.)
On a final note, be especially careful about consuming hybrid fruits. Hybrids are foods
altered by humans to “improve” upon them, and they therefore can’t grow in nature. In the case
of fruits, “improve” usually has meant, among other factors, increasing their sugar content so they
taste even sweeter. Fruits that don’t contain seeds (but naturally should) are, for example, hybrids.
That means you should steer clear of seedless oranges, seedless watermelon, seedless grapes, and
other produce labels that boast of being “seedless.” It almost always indicates they have even
higher sugar content, which can impair your health.
The High-Standing Coconut

Coconut, the “fruit” of the palm tree, is an exceptionally nutritious food that offers many benefits
including helping you fight and prevent disease, and helping you lose weight and keep it off.
Coconut meat is a particularly smart choice for Protein Types, as it is high in protein. Islanders
have long been prized coconuts for their preventive and curative powers over disease and illness,
and this is primarily because they are rich in lauric acid, a proven antiviral, antibacterial and
antifungal agent.
Coconuts are high in saturated fat that, contrary to popular belief, is a necessary fat for opti-
mal nutrition. There are three different types of saturated fats, and coconuts contain the healthiest
type with medium-chain fatty acids that will actually help you lose weight while increasing health!
The medium-chain fatty acids (MCFA) abundant in coconuts are digested more easily and
utilized differently by the body than other fats. Whereas other fats are stored in the body’s cells,
the MCFA in coconut oil is sent directly to the liver where it is immediately converted into ener-
gy. So when you eat coconuts and coconut oil your body uses it immediately to make energy rather
than store it as body fat. Because this quick and easy absorption puts less strain on the pancreas,
liver and digestive system, the oil in coconuts “heat up” your metabolic system. Since the coconut
oil actually speeds up metabolism, your body will burn more calories in a day—this will contribute
to weight loss, and you’ll have more energy. Meanwhile, studies have shown the opposite for
excessive omega-6 unsaturated fats such as canola, safflower, sunflower, corn, and vegetable oils:
they can contribute to hypothyroidism and lower your metabolic rate.
Coconuts are high in protein and low in carbs. They are also good sources of folic acid, all
B vitamins, and minerals including calcium, magnesium, and potassium.
Be Sane with Nuts

Eating moderate amounts of nuts has been shown to reduce the risk of type 2 diabetes, heart
disease and cancer. What is more, nuts are a good source of protein. With their high protein and
fat content, they are helpful at curbing hunger, which is why they are the cuisine of choice on
airlines. But go easy on the nuts, as—except for walnuts—they are high in omega-6 fats that can
unbalance your omega-6 to omega-3 ratio, which can have profound negative health
consequences (you can visit my site for more information on this vitally important topic.) The
high fat content of nuts is also, in my experience, an easy fuel for weight gain, so those with
weight issues may want to avoid them.
Walnuts, similar to flaxseeds, are relatively high in omega-3, an essential nutrient that most
Americans are sorely lacking in their diet but that has a profound impact on keeping cholesterol
levels in check, preventing heart disease and cancer, aiding in depression, and more. The best type
of omega-3 fats, EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid), are found
in the oils in fish and are crucial to optimal health. DHA and EPA, for instance, are pivotal to
preventing depression, schizophrenia, memory loss, and Alzheimer's disease. On the other hand,
the omega-3 in walnuts contains alpha-linolenic acid (ALA), an omega-3 fat that helps prevent
abnormal heart rhythms and has been shown to cut the risk of sudden cardiac death among
people who have already suffered a heart attack. Furthermore, walnuts contain ellagic acid, an
antimutagen, anticarcinogen, and cancer inhibitor.
Other types of nuts like almonds and pecans, while high in omega-6, can still be good if
used in moderation, as they also have heart disease- and cancer-preventing properties. Protein
Types in particular can benefit from eating a few small handfuls a week, either within recipes or
as a snack. Again, though, if you are trying to lose weight, rigidly restrict your consumption of
fattening nuts—at most, sprinkle them on salads or in recipes for enhancement.
As for the ever-popular peanut (actually a legume, but nutritionally much closer to nuts), it
is associated with reducing the risk of heart disease and is high in protein. But you must use be
careful not to consume excessive amounts of peanuts, as they are loaded with omega-6 fats.
Moreover, peanut crops can be contaminated with a carcinogenic mold toxin called aflatoxin, and
they have the highest pesticide residues of any crop. If you want the health benefits of peanuts
without the high level of risk, look for the “Arrowhead Mills” brand of organic peanut butter in
stores. The peanuts they use are grown in New Mexico, where aflatoxin has not been reported as
a problem due to the dry conditions, and their organic peanut butter is free of pesticides.
Additionally, when you open the jar, you can pour off the oil that has settled on top of the peanut
butter rather than stirring it in, which will lower the omega-6 content and further improve the
vitally important omega-3:6 ratio.
Selective Seeds
As with nuts, seeds can offer myriad health benefits, but if you are overweight you should limit
your seed consumption as they can contribute to weight gain.
One prominent exception to the weight issue is flaxseed, which has been shown to promote
weight loss, decrease cholesterol levels, and aid in digestion. Flaxseed can also lower the risk of
heart attack and stroke by helping to keep the arteries free of plaque and cholesterol.
Flaxseeds, which can be found in most health food stores, are exceptionally high in omega-3
with ALA, which enhances your immune system and protects against a variety of diseases. Please
remember, however, that you still need the omega-3 with DHA and EPA, found only in fish oils.
Flaxseeds can be ground in a coffee grinder or other types of grinders and used in a variety of
recipes. Be cautious, though, about consuming flaxseed oil, as it is relatively unstable oil that most
people don’t seem to tolerate well.
Sesame, pumpkin and squash seeds are fair choices for snacking, but should be used in
limited amounts as they are relatively high in omega-6 fats and will alter the omega-3:6 ratio.
Additionally, those with weight issues should consume only very low amounts at best. Sesame seeds
are high in protein, B vitamins, calcium, copper, iron, magnesium, phosphorous and zinc. Sesame
seeds, containing a variety of amino acids, are especially good for heart health and improving
endurance. Tahini, a popular spread made from sesame seeds and used in several recipes in this
book, can be found in most health food stores.
Pumpkin and squash seeds are high in iron, phosphorous, fiber, and protein. They also
contain high amounts of zinc that may offer some protection against the development of prostate
cancer. You are far better off choosing the raw variety of pumpkin and squash seeds, as roasting
seeds damages their delicate essential fatty acids. Fats that are damaged end up as the building
blocks for hardening of your arteries.
The Slickest Oils

Besides grains and sugars, there is no category of food that the public has received more
dangerous half-truths about than edible oils. An imperative piece of advice for you to follow is to
limit the omega-6 fats and trans-fats in your diet. Trans-fats are primarily formed when vegetable
oils are “hydrogenated” or “partially hydrogenated,” which means that the oil was heated as such
high temperatures that it changed the structure of the molecule so that it is more stable at room
temperature (at the expense of being harmful to the body.) So look for those words when you read
ingredient labels and avoid those products. Unfortunately, trans-fats are found in most packaged
processed foods, such as baked goods, cereals, cookies, crackers, soup mixes, frozen foods and fried
foods like French fries, tortilla chips and doughnuts. Trans-fats lead to clogged arteries, heart
disease, and because they lower the “good” cholesterol, they indirectly lead to high cholesterol.
Fortunately, the danger of trans-fats is starting to receive widespread publicity, and in the
near future it seems likely trans-fats will be widely recognized as a leading food toxin to shun in
the mainstream mind. It’s not soon enough, but the FDA has mandated that trans-fat content
must be listed on all nutrition labels by 2006.
A major health hazard of corn, safflower and the other unsaturated oils once pushed as
“heart healthy” is that they are very high in omega-6 fatty acids. For quite some time, the
American public was convinced that unsaturated oils were the darlings of a healthy diet, while oils
high in saturated fats were the enemy of health. The “evil” saturated fats include: coconut oil,
butter, and red meat. The history of this drastically incorrect perception is fascinating, and points
directly to how government and the food industry can, largely in the quest for profit and power,
harm the public health. This history, as well as extensive insight on why saturated fats are actually
essential to your health, is covered well in the book Know Your Fats: The Complete Primer
for Understanding the Nutrition of Fats, Oils and Cholesterol, by Mary Enig, Ph.D., the nation’s
leading expert on fats and oils.
According to Enig, back in the early 1950s, and based only on very partial and inconclusive
research, several government and other influential health organizations proposed that the conven-
tional diet that included saturated fats from products like butter, meat and coconut oil was
dangerous to the heart. Even at that time, though, many studies contradicted this assumption, and
other nations whose diets had a saturated fat intake higher than Americans were not experiencing
near the same rate of heart disease—but this information was largely ignored. The food manufac-
turers of margarine and corn, safflower, sunflower, and other monounsaturated oils took
advantage of the misperception, equating saturated fat with pure evil while promoting their
products as essential health foods. Wesson, for instance, promoted its cooking oil as good “for your
heart’s sake.” And as often happens with the onslaught of corporate marketing plus an inefficient
government pushed by the special interests, myth became reality and the general public embraced
the unsaturated and hydrogenated fats while shunning detrimental saturated fats. Of course, this
turn towards the omega-6 oils and hydrogenated fats has contributed to the skyrocketing cases
of heart disease and cancer, the number one and two killers in the U.S. respectively, and the
overweight epidemic.
Subsequently, I strongly encourage you to reduce or eliminate your intake of nearly all
vegetable oils, including corn, safflower, sunflower, canola, sesame and soybean oil, and related
products such as margarine and vegetable shortening. You most certainly want to avoid cooking
with these oils, as they are damaged by heat and turn into trans-fat; the only oil that is not damaged
by cooking at higher temperatures that I am aware of is coconut oil. In addition to the
trans-fat issue, these vegetable oils may suppress your immune system; in fact, vegetable oils are
emulsified with water and injected in patients who have had organ transplants specifically to
suppress their immune system. They can also cause oxidative damage, interfere with normal
thyroid function, and further disrupt most people’s already skewed omega-6 to omega-3 ratios.
Instead, the two best oils are coconut oil and extra-virgin olive oil. Olive oil is a monoun-
saturated fat and contains major benefits because of its vitamin E and A, chlorophyll, magnesium,
squalene and a host of other cardio-protective nutrients. Unlike other oils, olive oil possesses these
health benefits because it is unrefined and unheated. Olive oil has also been shown to reduce the
risk of some cancers and rheumatoid arthritis. Additionally, olive oil is an omega-9 fatty acid and
therefore it does not overload the body with omega-6 fats. However, a drawback to olive oil is that
it is more susceptible to oxidative damage than coconut oil when cooked since it is a monounsat-
urated fat. The best bet with olive oil is to use it on salads, and use coconut oil for your cooking.
Coconut oil is abundantly nutritious and useful. It is a saturated fat that is better for
cooking because it is stable at high temperatures. Coconut oil can also help you prevent and fight
many diseases and illnesses. And, despite being a saturated fat, it can actually contribute to weight
loss. Please refer to “The High-Standing Coconut” section earlier in this chapter, as all the
benefits of eating coconut apply to coconut oil, as well.
Coconut oil is particularly recommended for those with diabetes. It helps regulate blood
sugar, thus lessening the effects of the disease, and it also raises metabolic rate causing the body to
burn up more calories and thus promoting weight loss. Since 1980, researchers have also demon-
strated the benefits of coconut oil with Crohn’s Disease and IBS, acting as an anti-inflammatory
in the digestive tract. Its antimicrobial properties also promote intestinal health by killing trouble-
some microorganisms that may cause chronic inflammation.
What is more, applying coconut oil topically is exceptional for keeping your skin young and
healthy as it protects against destructive free-radical formation in the skin cells. I have even had
patients rub it on the bottom of their feet to eliminate hard dry skin there. Coconut oil can help
to keep the skin from developing liver spots and other blemishes caused by aging and over expo-
sure to sunlight, and it also helps to prevent sagging and wrinkling by keeping connective tissues
strong and supple. In some cases it restores damaged or diseased skin.
There is really only one catch with coconut oil—you have to be very careful of the brand
and type you choose. From brand to brand there is a very wide variance in quality due to factors
such as the types of coconuts used, the manufacturing process employed to make the oil, and more,
which will have a major impact on its healthiness and effectiveness. Your coconut oil should meet
all of these standards:
• Certified organic, USDA standards

• No refining
• No chemicals added
• No bleaching
• No deodorization
• No hydrogenation
• Non-GMO
• From traditional palms only—no hybrid varieties
• From fresh coconuts, not the dried “copra” used in most coconut oils
• Low-level heated only so it does not damage nutrients
If you can’t find high-quality virgin coconut oils meeting these standards in your local health
food stores, check out Mercola.com, as I have extensively researched this subject and I have found
an excellent brand meeting all of the standards above that can be shipped directly to you. Finally,
it is worth repeating that the excellent health benefits of coconut oil can also be achieved through
eating fresh raw coconuts, as covered earlier.
Bent on Fermented Foods

Traditionally fermented foods—a category that can include both plant- and animal-based foods,
which is why this section bridges this chapter and the next—are a must in any healthy diet. Food
fermentation is an ancient preparation and preservation technique produced through the break-
down of carbohydrates and proteins by microorganisms such as bacteria, yeasts and molds, and it
makes foods taste delicious. Even more importantly, fermented foods are beneficial to overall
health because they are probiotics, meaning they promote the growth of friendly intestinal bacte-
ria, therefore aiding digestion and supporting immune function. This includes an increase in B
vitamins (even vitamin B12), omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and
other immune chemicals that fight off harmful bacteria and even cancer cells. Fermented foods are
so important, in fact, that they are a standard part of my dietary prescription to my patients.
It is important, though, to understand and beware the big difference between healthy
fermented foods versus the commercially processed “imposter” versions. Fermentation is an incon-
sistent process—almost more of an art than a science—so commercial food processors developed
techniques to help standardize more consistent yields. Technically, anything that is allowed to sit
at room temperature in a salt solution to allow healthy bacteria to culture is fermented, but that’s
where the similarity ends, as each type of fermented food has unique requirements and production
methods. Refrigeration, high-heat pasteurization and vinegar’s acidic pH all slow or halt the fer-
mentation and enzymatic processes.
“If you leave a jar of pickles that is still fermenting at room temperature on the kitchen
counter,” explains Richard Henschel of Pickle Packers International, “they will continue to
ferment and produce carbon-dioxide, possibly blowing off the lid or exploding the jar—” which is
why, of course, all “shelf-stable” pickles are pasteurized.
It is probably not surprising that our culture has traded many of the benefits of these healthy
foods for the convenience of mass-produced pickles and other cultured foods. Some olives, such
as most canned California-style black olives, for instance, are not generally fermented, but are
simply treated with lye to remove the bitterness, packed in salt and canned. Olive producers can
now hold olives in salt-free brines by using an acidic solution of lactic acid, acetic acid, sodium
benzoate and potassium sorbate, a long way off from the old time natural lactic-acid fermenting
method of salt alone. Some pickles, meanwhile, are simply packed in salt, vinegar and pasteurized.
Most yogurts are so laden with sugar that they are little more than puddings. Unfortunately, these
modern techniques effectively kill off all the lactic acid-producing bacteria and short-circuit their
important and traditional contribution to intestinal and overall health.
You can still find some healthy traditional varieties of “lacto-fermented” (meaning the
lactic acid producing abilities are intact) foods, however. The stronger-flavored, traditional Greek
olives you are most likely to find on olive bars are not lye-treated and are still alive with active
cultures. Generally so are the barrel-fresh pickles made in local delis every few days. But to be sure
you are getting the great health benefits of these active, fermentation cultures, you should commit
to routinely making lacto-fermented foods on your own. Olives, sauerkraut, miso, and crème
fraîche are just some of the fermented recipes and ingredients you can find and easily make in Part
Two of this book.
If you are seeking a highly convenient way to get the full health value of lacto-fermented
foods, you should also consider a top-quality fermented food “kit.” While these are quite popular
in other parts of the world where the exceptional nutritional value of traditional fermented foods
are well understood, they are still difficult to find in North America. But I have found a premier-
quality “Kefir Starter” kit and “Culture Starter” kit that you can read more about in the
“Recommended Ingredients and Product Locator” in the Appendix and conveniently order
through the “Recommended Products” section of Mercola.com. Kefir, as you will read more about
in the Dairy section of the next chapter, is one of the healthiest and delicious forms of lacto-fer-
mented foods when made properly. Its taste and texture can best be compared to a more drinkable
form of yogurt, and the Kefir Starter product makes creating it almost ridiculously simple. The
“Culture Starter” product, meanwhile, is a very easy way to make cultured vegetables and even
sour cream (i.e., traditionally fermented foods, not the unhealthy “imposter” versions on almost
all grocery store shelves). Most fermented food kits like these are very economical; one box of the
Kefir Starter kit, for instance, can make over 40 gallons of healthy kefir!

4: Animal-Based Foods: Mercola’s Guide to the Healthiest
Meat Worth the Eat

Everyone—all metabolic types—need good protein. Carb Types need some, Mixed Types need
more, and Protein Types need considerably more, as you’ll learn in Chapter 5. The best source of
protein is meat. Does this mean vegetarians shouldn’t be vegetarians? No, but if you are a vegetar-
ian, be sure to get include protein from dairy, eggs and fish, as only animal proteins provide all the
essential amino acids and micronutrients your body requires to function at its highest level.
In order to fight and avoid disease, increase energy, and live longer, choosing the right type
of meat is critical. It is all too easy to opt for the extreme convenience of heading to your local
grocery store for their super-value-priced beef, chicken, or turkey, but this convenience is one of
the most severe health mistakes you can make; it is much like building a house from sticks—sure
they are cheap and easy to find, but you’ll pay for it many, many times over in the end. Perhaps
more than any other type of food group, it is crucial to investigate how the meat you eat
was raised.
Let’s start with the most popular meat, the beef you’ll find in most grocery stores and served
in almost all restaurants. The cattle slaughtered for this beef are, hands down, the unhealthiest
creatures on earth. Their natural, biological diet is grass, but in order to raise more of them in a
confined space, fatten them up to levels far higher than is natural, and get them to market much
quicker, they are fed an unnatural diet of corn and other grains. Cows have a difficult time digest-
ing grains as their physiology is designed for grass, and many would get sick and quickly die due
to an overgrowth of deadly bacteria in their stomach that results from the grain they were never
designed to eat. The factory farms therefore administer substantial amounts of antibiotics to pre-
vent this. Long-term, high-dose antibiotic use in cattle (and in people who eat the antibiotic-laden
meat) contributes to the formation of antibiotic-resistant bacteria, or “superbugs,” which is a
frightening problem indeed. There is still more: the giant agribusiness corporations like to get the
cattle to market even quicker than this artificial grain diet enables, because it means even more
profit, and so these cattle are also fed steroids. Furthermore, the grains they are fed are laced with
pesticides and herbicides, and are genetically modified. What this all means is, with every juicy bite
of a typical hamburger or steak, you are also eating an artificial concoction of vaccines, steroids,
pesticides, herbicides, and GMO grains. Even worse, cattle’s unhealthy grain diet, high in omega-
6, strips beef of much of its nutritional value, including depleting the omega-3 fatty acids and
conjugated linolenic acid (CLA) that you require to fight cancer and many other diseases.
Fortunately, there are a variety of healthy and delicious red meats available, such as bison
and grass-fed beef, but before delving into those, let’s address a couple of myths.
As mentioned previously, the saturated fat associated with red meat is not “evil.” As top
28 ANIMAL-BASED FOODS: MERCOLA’S GUIDE TO THE HEALTHIEST
researchers, including Linus Pauling, Russell Smith, George Mann, John Yudkin, Abram Hoffer
and Mary Enig have pointed out, your body actually requires moderate levels of saturated fat to
protect the arteries, process calcium, stimulate the immune system, and add structural stability to
the cell and intestinal walls. Dr. Enig, author of Know Your Fats: The Complete Primer for
Understanding the Nutrition of Fats, Oils and Cholesterol, cites study after study supporting the
contention that saturated fats are not harmful but, instead, it is most vegetable oils that are.
One of the contributors to the misconception that red meat is unhealthy was a study
published in 1970 that reported that processed red meat, such as cold cuts, and charred red meat
was harmful to health. But then, any sort of processed meat or meat that is black and crusty is not
healthy, especially when it is raised in an unhealthy manner described above. To put the myths of
saturated fat and red meat to rest once and for all, consider this: populations that eat a diet rich in
fresh, natural red meat show far lower levels of high cholesterol and cancer, among other diseases.
For much more information, including sources of the research, just type in “saturated fats” on the
search engine of Mercola.com.
In terms of the red meats you can eat with confidence, grass-fed bison takes first prize as an
outstanding health value plus what most people agree is an incredible taste. Meanwhile, bison is
high in protein while containing fewer calories than an equivalent amount of skinless chicken or
turkey. Bison is increasing in popularity here in the U.S. for obvious reasons, and so you may also
be able to find it in finer grocery stores or health food stores, or you can find a great source for
bison on Mercola.com.
Ostrich is an increasingly popular red meat that runs a close second in terms of taste and
nutritional value, as it is also high in protein but has fewer calories than chicken and turkey.
Although the big bird is a red meat, it tastes just like chicken and you can use it in place of beef or
dark chicken meat in any recipe.
(Note: In the Bible, in Leviticus 11, ostrich is mentioned as one on a long list of animals
that should not be consumed. While it does not explain why, and suggested explanations from cler-
gy vary widely, it may refer to the fact that the wild ostrich's diet was unknown. Blackwing
ostrich—the brand of ostrich I recommend—are fed on a diet primarily of the very healthy alfalfa,
and free-range farmed in conditions far cleaner and healthier than the chicken, turkey and other
meat commonly found in grocery stores. From a clinical perspective, I can highly recommend their
ostrich as a very healthy meat. However, I personally believe the Bible is God's inherent word,
including the Old Testament, so I choose to avoid eating ostrich and instead choose the equally
healthy and delicious bison, and wanted to make sure others who may be concerned by this were
aware, too.)
Another great source of wholesome protein is grass-fed beef. Because it is raised on the
cattle’s proper diet of grass, it is leaner than grain-fed beef. While the flavor is different than the
fatty grain-fed beef many are used to, many of my patients come to prefer the taste of this lean
grass-fed beef. With beef labeled as “grass-fed,” though, you have to be careful as the cattle may
only be “finished” on a diet of grass but fed grains for a majority of their lives. Make sure the
grass-fed beef you choose is labeled as 100% grass-fed, and antibiotic-free. As a final point, lamb
meat, though higher in fat than the meats previously listed, is also a healthy red meat option. With
lamb and all other meats, you should ideally choose a grass-fed variety free of antibiotics, steroids,
and other chemicals. I personally buy my lamb from the discount chain Costco because it is raised
in Australia on green pastures of grass.
Meanwhile, the conventional white meats like chicken are not much better than the typical
red meats found in grocery stores. Most store-bought chickens are raised in conditions where they
can barely move throughout their entire lives. These inhumane conditions are not only heartrend-
ing, but also very unhealthy as they result in diseased chickens that are then given large doses of
antibiotics. The birds are also raised on growth hormones to get them to market faster, and injected
with moisturizing agents to make them taste “juicy.” Furthermore, the chickens’ diet consists of
grains that are genetically modified and high in pesticides and herbicides.
The best white meats are free-range and certified organic chicken and turkey that contain
no antibiotics, hormones or other chemicals. Turkey of this type can still be exceedingly expen-
sive as it is more difficult to find, but free-range organic chicken is becoming quite popular and
more affordable.
Wild game, such as venison, elk, rabbit, pheasant and quail, is another class of healthy meat
to consider. Obviously, because they are wild, they are raised on their natural diets and have no
artificial anything added. One drawback, though, is that there have been several cases of Mad Cow
Disease reported in several types of wild game animals, particularly elk, but statistically your
chances are still minute in encountering this problem. The other drawback is that many Americans
are not accustomed to the “wild” taste of wild game. If you love the taste of “typical” beef and
chicken, your best bets are the grass-fed bison and free-ranged chicken described above, which
you’ll find taste even better.
Something Fishy Going On

Fifty years ago, fish was probably the healthiest meat you could eat, as it is an exceptional protein
source with the omega 3 fats DHA and EPA. Sadly in the last 50 years, the oceans and lakes have
become polluted with hundreds of millions of tons of mercury primarily from burning coal for
electricity. The mercury then bio-accumulates in the fish and makes eating fish a game of Russian
roulette. Therefore, my best advice in descending order is:
1) Avoid eating any fish unless you know it has been laboratory-tested and proven to be
free from mercury and other toxins
2) If you do eat fish that you are not sure has been laboratory-tested and proven to be free
of toxins, at least choose from among the following six safest fish:
• Wild Pacific Salmon

• Tilapia
• Croaker
• Sardines
• Haddock
• Summer Flounder
3) Eat fish sustainably harvested from the wild (such as the toxin-free Vital Choice salmon
I discuss below), not “farm-raised.” Because it is economical to fish farmers, farm-raised fish
are fed grains like corn—obviously not their natural diet, as you don’t see many fish swim-
ming through Iowa’s cornfields. These grains do not form the beneficial fatty acids DHA
and EPA that are such an important reason to eat clean fish. Furthermore, farm-raised fish
may also be exposed to tremendously high pesticide levels resulting from the run-off of
nearby agricultural crops that are often heavily sprayed.
For the past 15 years, nutrition experts including myself, scientists, health organizations and
the FDA have issued particular warnings against consumption of the larger fish like tuna, bass,
halibut, swordfish, and marlin, which are higher on the food chain and therefore show the
highest concentrations of mercury. In addition, many health experts, myself included, are now
warning against any type of fish, as nearly all have toxic levels of mercury. In my own clinic, for
example, we find many patients have high levels of mercury in their system, and we advise them to
stop eating all fish except for those proven via laboratory testing to be safe. When they follow
this advice I see a considerable reduction of their mercury levels on their laboratory analysis. There
are other major causes of mercury toxicity, such as silver dental fillings and vaccines, but the
primary cause is now fish.
It is very likely that an enormous number of Americans—and those from any country where
fish is a routine meal—have dangerous levels of mercury in their system. The problem is, it’s
tasteless in fish, and does not “show itself” until it wreaks outright havoc on people’s health.
Mercury is easily absorbed and stubbornly retained by the body, and can result in damage to your
brain and kidneys. Trace amounts of mercury in the system have been linked to Alzheimer’s,
Parkinson’s, autism and several other neurological disorders. Fish consumption is particularly
hazardous to pregnant women and children as the mercury can cause birth defects and harm the
sensitive physiology of children.
Time for the good news! There are still some sources of fish that are safe from mercury and
other toxins. Through independent laboratory testing, my team and I discovered one such source
of wild Alaskan salmon, which you can find out more about and order through Mercola.com.
Increasingly, I suspect health food stores will also be searching for and offering fish proven to be
safe from mercury and other toxins, so you can also check with them. Again, your best bet is to
ensure the fish has been lab-tested and shown safe, and your second best option is to at least stick
to one of the six fish on the list above. Finally, though it’s not a delicious meal option like
mercury-free salmon, a convenient way to obtain the omega-3 with DHA and EPA fatty acids that
your body needs is with a safe, purified fish oil, which I discuss thoroughly in Chapter 7.
The Great Egg Surprise

Eggs are one of the most nutritious foods on the planet, especially when consumed in their raw
state. Some of you are now either recalling images of Sylvester Stallone in Rocky, or simply
grimacing at the thought. But read on to understand why raw eggs are so healthy, and much safer
than you might think.
Eggs, while being one of the best sources of good protein and fat, are also one of the foods
that many people are allergic to. However, uncooked eggs have significantly lower allergic responses.
This is because heating the egg protein actually changes its structural composition, and this
distortion can easily lead to an egg allergy.
The typical concern about eating raw eggs is a fear of salmonella. But the risk of contracting
salmonella from raw eggs is actually incredibly low. A recent study by the U.S. Department of
Agriculture showed that of the 69 billion eggs produced annually, only 2.3 million of them
are contaminated with salmonella. The translation is that only one in every 30,000 eggs is
contaminated, which means that you are more likely to die in an airplane crash than contracting
salmonella from raw eggs. Nevertheless, here are some suggestions on how to purchase the
healthiest eggs possible.
Foremost, remember that healthy eggs come from healthy chickens, and unhealthy eggs
from unhealthy chickens. Whether you eat your eggs raw or cooked, try to buy free-range organ-
ically fed, omega-3 enhanced eggs, which may be available in supermarkets, health food stores, or
from local chicken farmers. Keep in mind that it is the conditions of commercial hens that are fed
unclean diets and raised in small cramped cages where disease can easily spread. This makes the
average supermarket eggs more likely to be infected with salmonella than eggs produced under
healthy conditions. The following are additional steps to select healthy eggs:
3 Steps To Ensure Your Eggs Are Safe
1) If you are getting your eggs fresh and un-refrigerated it is best to keep them on the
counter at room temperature. (This will not work however if the eggs have already been
refrigerated.) It is interesting to note that people do not refrigerate eggs in most other coun-
tries. One of the main reasons for keeping eggs at room temperature is that refrigeration
causes slight damage to the egg protein.
2) If there is a crack in the shell, don’t eat it. You can easily check for this by immersing
the egg in a pan of cool, salted water. If the egg emits a tiny stream of bubbles, don't consume
it, as the shell is porous.
3) Crack the egg open. A healthy egg has no foul odor, the egg white is gel-like (not
watery), and a healthy egg yolk is convex and firm (not runny or bursts easily). If the egg
does not have these characteristics, throw it away.
It is important to note that in the rare event that you do contract salmonella poisoning,
you may feel sick and have loose stools, but this infection is easily treated by using high-quality
probiotics that have plenty of good bacteria (discussed in detail in Chapter 7). You can take a one
tablespoon of probiotics every 30 minutes until you start to feel better, and most people improve
within a few hours.
Another concern is that raw egg whites contain a glycoprotein called avidin that is very
effective at blocking biotin, one of the B vitamins, leading to a possible biotin deficiency. The

solution to this is to consume eggs in their whole form (both egg yolks and whites) as the egg yolks
contain high amounts of biotin to counteract avidin.
I’ve discovered a number of ways to make eating raw eggs enjoyable. You can mix them into
any vegetable juice recipes you create. When you whip them up like a meringue, most people do
not object to the texture, especially if there is a flavor added. You’ll also find that by mixing
flavorings like butterscotch or vanilla extracts with the eggs, and then adding raw milk or cream,
you can create a delicious eggnog, and then you’ll actually enjoy and eagerly anticipate the treat.
Really! I have this eggnog for breakfast every day and I love it.
The Dairy Truth

The milk that is sold in grocery stores is not good for you, despite the onslaught of the National
Dairy Council’s “Got Milk?” marketing campaign with all their cute celebrity milk mustaches.
That’s because milk is literally processed to death by with pasteurization, which heats it at such
high temperatures that it destroys microorganisms, good bacteria, live enzymes, vitamins and the
delicate three-dimensional structure of the milk proteins. Conventional milk is also a problem
because it comes from cows fed the unnatural diets of grain and is frequently injected with antibi-
otics and growth hormones to increase their milk production.
Pasteurization is a case of throwing out many babies with the bath water. This method of
heating milk was first employed in the 1920s to kill germs leading to tuberculosis and other
diseases linked to unclean production methods prevalent at the time. Unfortunately, milk pasteur-
ization has many negative side effects:
• Kills beneficial enzymes including phosphatase, which allows the body to absorb calcium
from the milk
• Destroys colloidal minerals, which are essential to absorb nutrients the milk would
otherwise provide
• Precipitates minerals that cannot be absorbed by the body, contributing to osteoporosis
• Precipitates sugars that cannot be digested and fats that are toxic
• Destroys beneficial bacteria and lactic acids that help to protect your body against disease
• Diminishes the cortisone-like factor in the milk that would otherwise help combat allergies
• Destroys vitamins B12 and B6 in the milk
• Promotes other pathogens in the milk
• Contributes to allergies, osteoporosis, arthritis, heart disease, cancer, tooth decay, colic,
disorders of the female reproductive system, and weakened immune systems
Milk pasteurization is a product of a bygone era, when controls were not in place for ensuring clean
conditions for the cows, but the improved sanitation practices of the modern dairy industry have
made pasteurization unnecessary.
The alternative is raw, organic, grass-fed milk. This is milk straight from the udders of
grass-fed cows raised on their natural diets with no hormones. Raw milk is rich in glycol-sphin-
golipids (fats that aid in digestion) and conjugated linolenic acid (CLA), another type of fat that
protects against cancer. Because it comes from grass-fed cows, it is rich in omega-3, and far richer
than store-bought milk in the vitamins like A and D. Additionally, if infants are weaned from breast
milk to raw cow (or goat’s) milk, and they avoid fruit juice, most grains and sugars, there is a
strong likelihood that they will avoid dental cavities.
Raw milk is, however, still illegal in many U.S. states. Why? Because pasteurization became
mandatory law when cows were raised in unclean conditions. More so, it’s because the National
Dairy Council has a very powerful lobbying arm in Washington, D.C. and, because the powerful
corporations they represent are entirely built around pasteurization, and they don’t want raw milk
to become legal again—if the truth gets out too far, after all, so goes their profits.
Fortunately, organizations like the Weston A. Price Foundation with their “Campaign for
Real Milk” have been helping to promote the legalization of raw milk. As of this writing raw milk
sales through cowshare programs are allowed in Alaska, Arizona, California, Illinois, Kansas,
Maine, Massachusetts, Minnesota, Nebraska, Nevada, New Hampshire, New York, Oklahoma,
Oregon, Pennsylvania, South Carolina, South Dakota, Texas, Utah, Vermont, Washington, and
Wisconsin. All other states currently prohibit the sale of raw milk. The catch is, with the noteworthy
exception of California, where it can be sold legally in stores, in most of these states you have to
either find a small farmer who sells it, or join a cowshare program.
With cowshare programs, you become part owner of a cow and, on a routine basis, visit a
specified location to pick up your share of raw milk. I’m a member of one such cowshare program
in the Chicago area, and if you live in the Chicago area you can find out more by typing “raw milk”
in the Mercola.com search engine. If you live in any other area, the best way to begin your
search for raw milk and raw milk products is to visit the “Campaign for Real Milk” website at
RealMilk.com. They list raw milk contacts in every state and also provide further exceptional
insights on the issues and benefits of raw milk.
Other beneficial dairy products are unpasteurized butter, kefir, yogurt, and cheese from
grass-fed cows. The beneficial bacterial found in yogurt and kefir is excellent for enhancing the
digestive and immune system, but since yogurt and kefir found in most grocery stores has the same
problems as pasteurized milk, it is best to make your own yogurt or kefir from raw milk.
Even though it is an ancient health food, many people today may not be familiar with kefir—
but they should be. Traditionally lacto-fermented foods are an essential part of any diet as noted
in the previous chapter (also see the recipes in “Raw, Sprouted and Fermented Foods” in Chapter
12), and kefir is among the most exceptional of such fermented foods. Meaning “feel good” in
Turkish, kefir is a cultured, enzyme-rich food filled with friendly microorganisms that will help
balance your “inner ecosystem” and dramatically improve your immune system. Kefir’s tart,
refreshing flavor is similar to a drinking-style yogurt, but in addition to the gut-friendly probiotics
found in yogurt, kefir contains highly beneficial yeast. When used regularly, the naturally occurring
bacteria and yeast in kefir combine symbiotically to replenish the intestinal flora and provide you
major protection against illness. Furthermore, those who have a dairy allergy or intolerance may
be able to tolerate kefir as the fermentation process breaks down the lactose sugars in the milk and
makes it much easier to digest.
Among its many restorative powers, kefir will:
• Provide supplemental nourishment for pregnant and nursing women

• Contribute to a healthy immune system and help fortify patients suffering from AIDS,
chronic fatigue syndrome, herpes, and cancer
• Promote a tranquilizing effect on the nervous system and benefit many who suffer from
sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder)
• Help relieve all intestinal disorders, promote bowel movement, reduce flatulence, and create
a healthier digestive system... kefir is an absolute must after the use of antibiotics to
restore balance to the digestive tract
• Curb unhealthy food cravings by making the body more nourished and balanced
While you can find prepared kefir in some grocery stores, it bears repeating that you should
use great caution with these brands. They are usually prepared with pasteurized milk and possibly
other health-defeating processes and additional ingredients. Instead, I strongly urge you to use a
“kefir kit” to quickly and easily make your own healthy kefir. I suspect such kits will be increasingly
easy to find as word of this tremendous fermented health food spreads, but right now there is one
kefir kit I highly recommend—the “Kefir Starter” by Body Ecology. You simply mix one packet of
their starter to milk (again I recommend raw milk) or the juice of a young coconut and it’s ready
to go! You can find out more about this Kefir Starter and order through the “Recommended
Products” section of Mercola.com, or ask your local health food store if they carry it.
And so finally, what about the dairy product so beloved in Western culture—cheese? Well,
cheese made from conventional milk has all the problems with contamination that milk does, so if
you eat cheese it is important to at least eat organic grass-fed cheese. Best of all, though, is raw
milk cheese from organic grass-fed cows. The good news is that raw milk cheese is regulated dif-
ferently than raw milk and is therefore relatively easier to find in health food stores. I strongly
encourage you to check out the “Recommended Products” section of Mercola.com, though, as
after much searching I have found an exceptional farm source for raw milk and organic grass-fed
cheeses that will ship directly to you. They offer a wide choice of cheeses (cheddar, mozzarella,
feta, brick and many more), and not only are they healthy, but they taste absolutely incredible!
5: The Dietary Key: Eat According to Your Metabolic Type

There is no one diet that is right for everyone. But there is a diet that is perfect for you. That means
there is an ideal balance of food macronutrients—proteins, carbohydrates, fats—which you should
consume for your specific biochemistry, as you’ll learn in this chapter.
Once you discover your metabolic type and follow its corresponding dietary principles, you
will experience noticeable improvements with your body and mind, just as my patients experience.
If you are overweight, you will lose weight while feeling satisfied with eating, and you’ll actually
want to continue with the program (versus having to force yourself to, as with other diets). If you
are an athlete, you will experience a major increase in all aspects of your game, including stamina,
strength, balance, and concentration, and this increase will continue as you stick with the program.
If you have a chronic disease, you will likely be addressing some of the underlying nutritional caus-
es of your disorder, and so you will also notice an improvement in your symptoms.
While most of the diets that are currently popular are not centered carefully on maximizing
health and prolonging life as my plan is, some do indeed at least effectively reduce weight—for
some people. That is, if the diet is appropriate for their metabolic types. Have you ever wondered
why two people can go on the same weight-loss diet and one loses weight (at least temporarily)
while the other remains the same or gains weight? It is because people have different nutritional
needs based on their individual biochemistry. If you are a Protein Type, for example, nutrients act
very differently in your body than they do in a Carb Type. As the saying goes, one man’s food can
be another man’s poison.
While medical practitioners and patients alike have been calling metabolic typing “revolu-
tionary” and “the missing piece” in achieving optimal individualized nutrition, it is really just based
on pure commonsense, as you’ll learn below.
You’re an Individual, You Need an Individualized Diet

Look around. You are unique. It’s indisputable. Nobody looks exactly like you, and nobody ever
has. Nobody speaks exactly like you, has the same gestures you do, or shares your fingerprints.
No one thinks or feels exactly like you, either. So why do all the diets out there treat us like what’s
inside each of us is identical to what’s inside everyone else? The one-size-fits-all approach to
dieting is wrong because each of us is unique.
These metabolic differences are evident when we examine how people react differently to
various amounts of protein, fat and carbs in their diets. Everyone has specific macronutritional needs
that ranges from those who need a very high level of carbohydrates in their diet and a relatively low
level of protein and fat (Carb Type), to those who need a very high level of protein and fat and a
36 THE DIETARY KEY: EAT ACCORDING TO YOUR METABOLIC TYPE
relatively low level of carbohydrates (Protein Type). After taking the test in this chapter, you will
find that you fall into one of three general categories: Protein Type, Carb Type, or Mixed Type.
Your metabolic type is a general guide based on your answers from the metabolic typing
questionnaire. Your metabolic type is not fixed or permanent and may change over time. It is
important that you follow your MT recommendations as a starting place and pay attention to how
your body feels, then make changes based on your experimentation and “listening to your body”
to fine tune your food choices for optimal health.
The concept of using individual diets for individual people is certainly not new and has
surfaced in many civilizations throughout time. For example, the ancient Greeks and Romans
recognized that different people had different health requirements, thus leading to Lucretius’
famous proclamation that “One man’s food is another man’s poison.” Meanwhile, in the Far East,
Chinese medicine taught that everyone has different constitutions (and therefore different dietary
and treatment requirements) based on their unique characteristics and energetic imbalances. The
5,000-year-old Ayurvedic medicine of India identified three body types or doshas—pitta, vatta and
kapha—each with their own specific dietary needs.
The concept for individualized diets has persisted since then, but in 1956 Dr. Roger
Williams, a biochemist from the University of Texas, made a major advance in this concept with
his classic book Biochemical Individuality. In it he noted that individuality pervades every part of
the body, from how the organs function to the composition of body fluids. According to Williams,
individuality extends to the cells, including the speed and efficiency with which cells perform their
special functions. Furthermore, Williams noted that unbalanced or inadequate nutrition at the
cellular level is a major cause of human disease, and that individuals have genetically determined
and highly individualized nutritional requirements. Williams was the primary inspiration for Dr.
William Kelley, an orthodontist with degrees in biology, chemistry and biochemistry who refined
Williams’ ideas into the first form of metabolic typing in the 1960s and 1970s. Kelley next incor-
porated Francis Pottenger, M.D.’s work into metabolic typing. Back in the 1930s and 40s,
Pottenger had conducted research demonstrating that the autonomic nervous system played a
central role in determining what types of foods and nutrients different people need.
William Wolcott—author of The Metabolic Typing Diet, now considered to be the authorita-
tive book on the subject—then joined Kelly and together they experienced great clinical success at
actually using metabolic typing to help improve patients’ health. In the early 1980s Wolcott further
refined metabolic typing through the influence of George Watson, Ph.D., a clinical psychologist and
author of the book Nutrition and Your Mind. Dr. Watson had developed his own nutritional
system based on people’s metabolic differences, but his metabolic approach was based on cellular
oxidation—the rate at which your cells convert nutrients into energy. Dr. Watson had noticed that
some people were “fast oxidizers” who burned foods and nutrients quickly, while others were “slow
oxidizers” who burned foods and nutrients slowly. Dr. Watson discovered that by prescribing
specific foods and nutrients to balance oxidative imbalances in patients, many of their clinical
problems were resolved.
Wolcott further refined the system by incorporating a host of other metabolic factors, the
most prominent among them the endocrine system. Based on his clinical findings from working
with thousands of patients, Wolcott designed an extensive questionnaire for determining metabolic
type. In fact, I use this questionnaire with all my patients who come to my clinic, The Optimal
Wellness Center. I have used metabolic typing with patients for the past two years. Before meta-
bolic typing my program was teaching patients to eat natural, whole foods—the right forms of
macronutrients—and to use techniques to improve their emotional well-being. Once I started to use
metabolic typing, I recognized an amazing improvement in the rate of healing, health and
vitality in my patients—and continue to witness it daily. Metabolic typing, I have come to realize, is
essential to optimal health.
Metabolic typing is primarily based on the interrelationship between the body’s autonomic
nervous system and oxidative system. The autonomic nervous system controls all your involuntary
muscles and functions, like heart rate, sweating, bowel movements, blinking and digestion, while
the oxidative system is involved in converting nutrition to energy. Whatever control system is dom-
inant in you determines your metabolic type.
If you are interested in a deeper analysis of the principles behind metabolic typing, I
highly recommend William Wolcott’s book, The Metabolic Typing Diet, available through the
“Recommended Products” section of Mercola.com and on the shelves of many bookstores
and libraries.
But the bottom-line is this: the answer to the right diet, right foods, and right nutrition for
you ultimately resides within your genes, and metabolic typing provides the roadmap. If you want
to optimize your weight, fight and prevent disease, increase energy and concentration, retain a
youthful appearance, stop wasting tons of money on ineffective products and programs, and just feel
better in general, a very effective and efficient way to do so is: 1) learn your metabolic type, 2) eat
the healthy forms of foods and adopt the other healthy lifestyle approaches defined in this book, and
3) learn to “listen to your body” to eat the right balance of healthy foods for your metabolic type.
Determining Your Metabolic Type

The following test will give you a general idea of your metabolic type. It is important to point out
that this is a very condensed version of the sophisticated and expansive clinical test that was
designed by William Wolcott over a period of 30 years. Again, metabolic type exists on a spectrum;
while the comprehensive clinical test is far more accurate and personalized, this abbreviated ver-
sion still provides a reasonable point to start from. If you are interested in an even more reliable
assessment of your type at a low cost, William Wolcott’s previously mentioned book, The
Metabolic Typing Diet, provides a more succinct 60-question test. Finally, if you are interested in
taking the actual full professional test used in clinical offices, you can find out the convenient
method of doing so in the note following the test below.
The most essential aspect of metabolic typing is to experiment with foods and pay attention
to how they make you feel and to follow the diet that makes you feel your best. You’ll learn all
about these skills of “listening to your body” and “fine-tuning your diet” in the next section of
this chapter, and the tips and notes in the recipes in this book have also been designed to help you
toward this end.

General Test to Determine Your Basic Metabolic Type

For the following general test, simply answer the questions as honestly as you can, choosing the
number that best represents your answer on the scale provided for each question. Remember,
there are no right or wrong answers, and it’s of course not “better” to be one type or another. If
you don’t know the answer to a question because you haven’t tried a specific food yet, or don’t
remember how it affects you, then consume that food first and notice its effects on you, and then
answer the question.
1) Does a high-carbohydrate meal or snack, one that is loaded with plenty of

vegetables, bread, toast, cereals, rice, fruits, grains or potatoes, as the main food
source satisfy your appetite, or stimulate it further?
1 2 3 4 5 6 7 8 9 10
satisfies stimulates
2) When you eat a lot of red meat does it cause you to lose or gain body fat? Do
you look slimmer in the mirror or is it easier for your clothes to fit?
1 2 3 4 5 6 7 8 9 10
gain weight lose weight
3) Do you constantly think about food and frequently look forward with eager
anticipation to your next meal or what you want to eat?
1 2 3 4 5 6 7 8 9 10
no yes
4) What is your appetite like at breakfast, lunch and dinner?
breakfast...
1 2 3 4 5 6 7 8 9 10
weaker stronger
lunch...
1 2 3 4 5 6 7 8 9 10
weaker stronger
dinner...
1 2 3 4 5 6 7 8 9 10
weaker stronger
5) Does eating something higher in fat and/or protein such as dark meats, avocados,
cream, butter or coconuts within an hour or two of bedtime help you sleep better?
1 2 3 4 5 6 7 8 9 10
no yes
6) If you ate a large salad with some low-fat meat like chicken breast for lunch
(versus higher fat meat like a hamburger patty), how would it affect your produc-
tivity throughout the rest of the afternoon?
1 2 3 4 5 6 7 8 9 10
I’d have ample energy and feel satisfied I’d become tired and hungy
7) How often do you typically feel the need to eat on an average day? The
extremes here would be feeling good with one meal scored as a 1, while needing 5
or 6 meals a day would place you at a 10. If you felt good on three meals a day that
would be a 5.
1 2 3 4 5 6 7 8 9 10
1–2 times including snacks 5–6 times including snacks
8) How much do you enjoy sour foods like pickles, sauerkraut, or vinegar?
1 2 3 4 5 6 7 8 9 10
love them can’t stand them
9) At Thanksgiving or a meal where you eat turkey, and assuming all the turkey
is moist, if you prefer white meat give yourself a 1, if you only prefer the dark meat
give yourself a 10, and if it doesn’t matter give yourself a 5.
1 2 3 4 5 6 7 8 9 10
white meat dark meat
Now add up each of the fourteen numbers you circled to get your total score, and your basic
metabolic type:
• A score over 60 indicates a Protein Type. The higher your score above 60, the more likely
you are truly a Protein Type.
• A score under 60 indicates a Carb Type. The lower your score under 60, the more likely you
are truly a Carb Type.
• A score between 40 and 70 indicates a potential Mixed Type. If you scored in this range,
you can begin fine-tuning your diet as explained below, but it is recommended that you take
the more sophisticated test in William Wolcott’s book, The Metabolic Typing Diet, to provide
yourself a more reliable starting point.
[NOTE: The quiz above provides a very rough estimate of your metabolic type. Ultimately you
will need to fine-tune whatever your results are anyway, but the advantage of the professional-level
test used in clinical offices is that it can save you a considerable amount of time. If you are
suffering from a serious health challenge like cancer or MS, you should seriously consider taking
the more accurate clinical test in conjunction with an individualized consultation. This may save
you up to six months of time in which your health may otherwise deteriorate significantly without
professional assistance. You can go to www.mercola.com/mttest.htm to learn how to take the
full clinical test easily and conveniently from your own home. The test consists of detailed questions
that take about an hour to answer, and results in 1) a 24-page customized report on the foods and
diet plan ideal for you and 2) a 45-minute one-on-one phone consultation with a trained
Metabolic Type Advisor who will provide further insight on your personalized diet and answer
questions you may have. At the time of this writing, though, this full clinical test and consequential
personalized plan cost $179. I wanted to let you know this is the best option, and the next-best
option is the 60-question test in Wolcott’s book The Metabolic Typing Diet, which is more
detailed than the test we have just provided.]
Listening to Your Body and Fine -Tuning Your Diet

You now have a general idea of your metabolic type. To understand the importance of listening to
your body in order to fine-tune your ideal macronutrient level, imagine a line segmented into three
parts: the first third of the line on the left is the Carb Type; the second third of the line in the
middle is the Mixed Type; and the third part on the right is the Protein Type. You now know the
basic area you reside in. However, you now want to figure out particularly where, today, you reside
within your third of that line. For instance, are you a Protein Type who needs even more protein
in your diet than the “average” Protein Type? Are you a Carb Type who needs somewhat less
carbohydrates in your diet than the “average” Carb Type? This is where the simple but highly
effective process of listening to your body and fine-tuning comes in.
First of all, there are specific proportions of carbs/fats/proteins recommended for each
metabolic type. They are:
Carb Type: 25% Protein / 15% Fat / 60% Carbohydrate

Mixed Type: 30% Protein / 20% Fat / 50% Carbohydrate
Protein Type: 40% Protein / 30% Fat / 30% Carbohydrate
Use the percentages above as rough guidelines; occasionally you may want to calculate the
percentage of protein, fat and carbs in your meals to see how your meals compare to the recom-
mendations, but otherwise use the numbers above only in a general manner. If you are a Mixed
Type, for instance, just think, “To start my diet, the food I eat on a daily basis should be around
half good carbohydrates like vegetables and some fruits, with the other half as healthy proteins and
fats like meat and dairy,” (i.e., 50% carbs, 30% proteins, 20% fats.) And then do your best to aim
for those general levels. The recipes in this book provide excellent guidelines to help you in this
direction, but again, don’t get compulsive about hitting the exact range—it is the process of
listening to your body and fine-tuning, not following numbers on a page, that will be your primary
guide in the process of honing in on your proper macronutrient level.
So what does “listening to your body” mean, first of all? Listening to your body means
paying attention to how you feel, and for the purposes of fine-tuning your diet to determine your
ideal macronutrient levels this means paying attention to how you feel up to two hours after you
eat a meal. For instance, do you feel tired or mentally slow after a meal with your appropriate
metabolic type ratios? If you feel sleepy 30–60 minutes after you eat, this is a giant clue that you
ate the wrong types of food. This typically occurs when you eat too many carbs, especially grains.
If your body is telling you it doesn’t feel well after eating a meal you should experiment with
varying the amount of carbs, fat, and protein and see how you feel. If after that meal your symp-
toms are even worse, then at the next meal (or at the same mealtime the next day) try varying the
amount of carbs, fat, and protein in the other direction. This is the process of fine-tuning, and the
goal is to find the proper ratio and proper forms of foods that allow to you feel your best, as
defined in the following chart:
RIGHT MACRONUTRIENT RATIO WRONG MACRONUTRIENT RATIO
you may feel physically full but you’re still hungry,

you feel satisfied, not hungry or over-full
or get hungry too soon again
you have food cravings such as for sweets or feel that

you have no food cravings, especially sweets
something else was “missing” from the meal
you feel tired, lack energy, or too hyper,

you feel like your energy has been restored
bouncing off the wall
you can’t focus well, you’re spacey,

your mind is clear and sharp
or your mind is racing
you feel happy you feel down, depressed, short-tempered, apathetic
any disease symptoms you have are either if you have a disease or disorder, your symptoms
unchanged or improved are sharper, worse
Paying attention to your body’s signals will require conscious effort and self-trust for the first
several days, but you’ll find it quickly becomes second nature. In fact, most people become so
adept at this that they are able to rapidly discern the proportions, volume and type of macronutri-
ents that are ideal for them at different points of the day (breakfast, lunch, dinner, snacks).
To help guide you in learning how to listen to your body after eating and fine-tune your
diet accordingly, you can make copies of the “Fine-Tuning Your Diet to Your Metabolic Type
Table” that has been included in the Appendix of this book. You can also print this table out from
Mercola.com; simply enter “fine-tuning table” in the search engine there.
Food Guidelines for Each Metabolic Type

The following guidelines and recommended foods charts are based on over twenty years worth of
clinical experience working with the metabolic types. These guidelines have proven true for most
people, but again it is most important to pay attention to how the recommendations make you feel.
Carbohydrate Type
• For protein sources, emphasize low-fat, low-purine proteins such as chicken, ostrich,
Cornish game hen and turkey breast. Only eat red meats occasionally.
• Monitor your reaction to dairy. Dairy is not ideal for you because Carb Types need to
minimize calcium intake and dairy can throw your body out of balance. When eating dairy
products you should strive for low-fat versions. If you consume raw milk, pour the cream
off the top before consuming to reduce the fat content.
• Eat many vegetables, and focus on eating any vegetables that are not high in starch. High-
starch vegetables to avoid include: potato, pumpkin, sweet potatoes, yams, corn, winter
squash, carrots and beets. Include low-starch vegetables such as leafy greens, broccoli,
tomatoes, peppers, and cabbage.
• Eat high-starch carbohydrates like legumes only in moderation.
• All fruits are fine; berries and citrus fruits are particularly good choices.
• You can eat whole grains in moderation, around 15% of your daily carb intake if you do not
have overweight or obesity issues, diabetes, high cholesterol, or high blood pressure.
• While your proportion of protein is lower than other types, try to eat some protein with
most meals to stabilize your blood sugar levels.
• Minimize your consumption of fats and oils. This does NOT mean a no-fat diet but simply
that Carb Types do better on a low-fat diet.
• Eat the vegetable part of your meal first, as this will speed up your metabolic rate and
oxidation, and then eat the protein and fat portion.
Carb Type Recommended Foods Table

Note: This table is not all-inclusive, but instead representative of the most highly recommended
foods in relation with the other guidelines noted in the bullets above.
PROTEINS CARBS FATS / OILS
meat dairy vegetables fruit nuts / seeds fats / oils
low-fat,
non / low-fat low-starch all okay use sparingly use sparingly
low-purine
chicken breast grass-fed cheese broccoli apple walnuts butter
ostrich raw milk brussel sprouts berries flaxseeds coconut oil
turkey breast yogurt (raw milk) cabbage citrus fruit pumpkin, squash olive oil
cornish game hen kefir (raw milk) cucumber grapes sesame
eggs garlic melons sunflower
lean pork all leafy greens peach, apricot almonds
onions, scallions pears pecans
pineapple,
peppers peanuts
tropicals
sprouts plums coconuts
tomato other nuts
legumes nuts / seeds grains legumes
15% daily max

use sparingly use sparingly use sparingly
whole grain only

Protein Type
• Concentrate on high-density, high-purine proteins. These proteins are the dark meats
of chicken and turkey and every protein that exists with the exception of: dairy, eggs,
soy protein, and light meats like chicken and turkey breast, Cornish game hen, pork and
lean ham.
• Salmon—as long as you know it has been laboratory tested and shown to be safe from
mercury and other toxins—is also a good choice.
• Avoid grains and potatoes completely.
• Emphasize the following vegetables: asparagus, fresh green beans, cauliflower, spinach, celery,
and mushrooms. These vegetables tweak your biochemistry in the proper direction.
• Limit the amount of fruits you consume because Protein Types tend to have blood sugar
problems; coconuts, avocados, black and green olives, green apples, and pears are the best
choices.
• Protein types tend to be hungrier than other types so be sure and snack as needed. Your
snacks should include a protein food. Nuts like walnuts or dairy snacks like grass-fed cheese
may work but if they leave you hungry or tired you will need to eat snacks with heavier
protein like pate, lamb, or grass-fed beef.
• Protein Types are able to better support their fast metabolism by consuming a liberal
amount of healthy fats and oils like butter, coconut oil, and olive oil, fats from animal based
foods, and nuts.
• Alcohol in any form is especially bad for your type; you might feel a temporary lift after
drinking it, but this will usually be followed by a major energy crash. Listen to your body
and carefully moderate your alcohol intake or avoid it altogether.
• Eat the protein part of your meal first to slow down your oxidation rate, and then eat
your vegetables.
Protein Type Recommended Foods Table

Note: This table is not all-inclusive, but instead representative of the most highly recommended
foods in relation with the other guidelines noted in the bullets above.
PROTEINS CARBS FATS / OILS
meat/fish dairy vegetables fruit nuts / seeds fats / oils
high- and
whole-fat very low-starch use moderately all okay all okay
mid-purine
livers, beef
grass-fed cheese asparagus avocados walnuts butter, cream
and chicken
green beans,
organ meats raw milk blueberries coconuts coconut oil
fresh
pates raw cream cauliflower coconuts flaxseeds olive oil
pumpkin,
grass-fed beef yogurt (raw milk) celery olives
squash
bison kefir (raw milk) mushrooms sesame
chicken,
spinach use sparingly sunflower
dark meat
duck, moose green apples peanuts
lamb pears almonds
salmon nuts / seeds pecans
turkey,
all okay other nuts
dark meat
wild game legumes legumes
eggs low-starch low-starch

46 DR MERCOLA’S TOTAL HEALTH COOKBOOK & PROGRAM
Mixed Type
Mixed Types are a combination of the Carb Type and Protein Type and should obtain an equal
mix of the Carb Type and Protein Type recommendations. For example, Mixed Types should
obtain a balance between the high-purine meats from the Protein Type Recommended Foods
Table and the low-purine, low-fat proteins from the Carb Type Recommended Foods Table. In
addition, Mixed Types also need to pay careful attention to how foods make them feel to make the
necessary adjustments. If you are possibly a Mixed Type based on the test earlier in this chapter, it
is again highly recommended you take the more comprehensive start in William Wolcott’s The
Metabolic Typing Diet book to help you hone in more reliably, but you can start now by taking a
mixed approach to all the guidelines for both the Carb and Protein Types above, listening to your
body after eating, and fine-tuning in the direction that is best for you. For instance, start by eat-
ing about an equal amount of lighter meats like chicken and turkey breast and darker meats like
grass-fed beef and bison. Assess which generally make you feel better between and hour and three
hours after eating and edge your diet in the direction of eating more of those meats. The same goes
for the vegetables, fruits, oils, nuts, etc. defined above. In general you’ll always be able to eat some
amount of all the types of foods; by listening to your body and fine-tuning you’ll soon be able to
determine if you edge more in the direction of a Carb or Protein Type.
6: Overcoming Emotional Barriers, Nourishing

the Mind and Spirit
There is no separating mental health from physical health. You cannot truly have one without the
other. The wonderful thing is, as you improve your physical health you will improve mental health
and vice versa. By following the dietary recommendations in this book, you will prevent and fight
disease, optimize weight, have a youthful appearance and increase your physical strength, and
you’ll also be nourishing your nervous system for optimal mental functioning. The reverse is also
true. By addressing your mental issues and removing the emotional obstacles to cure, you can
greatly improve your physical health.
The reason why we have such incredible results with our patients at the Optimal Wellness
Center is that we take great care to address the whole person—mind, body and spirit. For exam-
ple, if a patient with arthritis has a great deal of anxiety, following the perfect diet still may not help
if they do not address their anxiety problem. Both areas need to be healed to have real and per-
manent success. In all people, without exception, there are both mental and physical issues that
hold them back from being in perfect health. That is why this next section is vitally important.
How to Overcome Emotional Barriers

You now know one of the most important steps you can take to prevent disease and optimize
weight is to eliminate processed grains and sugars from your diet. “But wait,” some of you may
think, “that means no more loaves of French bread. No more English muffins or bagels. No more
cakes, pies, and cookies. I don’t think I can do that.” That type of thinking is an emotional
barrier. For some, there is the demon of self-doubt and resistance lurking inside you and, even
though you know this crucial step would benefit your health, your self-doubt makes you feel like
you couldn’t possibly succeed. So where did that little demon come from, and why does it seem
in control of you?
You may think you lack willpower if you have cravings for and addictions to food, but that
is not true. It’s not that you lack willpower, but that you never learned the tools for how to address
your addictions and emotional challenges. In my clinical practice, attending to emotional issues is
central to the program. The majority of these emotional barriers can be traced back to childhood.
For instance, in our society we reward children by giving them junk food such as birthday cakes,
cupcakes, ice cream or McDonald’s Happy Meals. In addition, children are inundated by junk food
marketing on TV. This emotional patterning remains with them into adulthood, and so it may
initially seem “impossible” to some to abandon processed grains and sweets. Other common
emotional blocks leading to self-defeating behaviors include deep-seated traumas such as abuse,
48 OVERCOMING EMOTIONAL BARRIERS, NOURISHING THE MIND AND SPIRIT
low self-esteem, chronic high stress, depression and anxiety, dysfunctional childhood, mimicking
behaviors of parents, and self-medicating with food.
Over the years, my clinical staff and I have researched and practiced a wide variety of ther-
apeutic methods to address these blocks. The technique that we have had the greatest success with
is called Emotional Freedom Technique, or EFT, and it is remarkably easy to learn and do. When
people do EFT for the first time they are, though, sometimes a bit skeptical. At first glance it may
look strange as it involves tapping on specific acupuncture points while speaking affirmations of
self-acceptance aloud to acknowledge the issue at hand. But EFT really works because it heals dis-
ruptions in the body’s energy system. Everything we see, hear, feel, taste, and smell is transmitted
along our nerves to our brain through electrochemical messages in our energy system. If you touch
a hot stove, you feel pain due to the nerve endings in your hand sending instantaneous electro-
chemical messages through your nerves to your brain. Our body’s electrical system is essential to
our physical health and without it we die.
The electrical system of our body has been known about since the Chinese, 5,000 years ago,
discovered channels of energy flowing through the body. Chinese medicine refers to these channels
as meridians, and the energy that flows through them is called “Qi,” pronounced “chi.” The
Chinese discovered that by superficially inserting tiny needles into specific acupuncture points on
the skin, they were able to release blocked energy in the meridians and therefore restore a person
back to equilibrium.
EFT works in a similar manner; instead of using needles, EFT is performed by tapping with
fingers on acupuncture points at the end of the meridians. As people tap on these points, they tune
into their emotional problem by repeating affirmations about the problem such as, “Even though
I eat junk food to help me cope with stress, I deeply and completely accept myself.” Effective affir-
mations follow the same general format—they acknowledge the problem and create self-acceptance
despite the existence of the problem.
EFT is based on the premise that the cause of all negative emotions is a disruption in the
body’s energy system. When a person experiences an emotional trauma, the intense emotion caus-
es a short-circuit somewhere in the electrical system of the body. Picture what would happen to
the television screen of a show you are watching if you went behind the set and started to pull the
wires apart. The picture would eventually turn snowy because you short-circuited the TV. The
snowy picture is an analogy for a negative emotion. The same effect occurs when you experience
negative emotions—there is a short circuit somewhere in your body’s energy system. By tuning
into the problem and tapping on multiple points, EFT stimulates the meridians, sending pulses of
energy down the channels that heal the negative emotions that are blocking the energy flow in the
channels. The most common responses people have after doing EFT are an elimination of pain, a
feeling of peace and relaxation, and a feeling that their unwanted negative emotion no longer
affects them.
While it is easy to learn, though, the one drawback with the Emotional Freedom Technique
is that it can’t be easily learned by reading about it. On Mercola.com for a time, and in various
publications, the attempt was made to provide a “how-to do EFT” in the two-dimensional form
of screens and pages, but it’s something like learning the right golf swings from a page: not very
effective. We found that people frequently did not understand how to use the affirmations.
Therefore, while you will find it is easy to learn and use once you see it, it is highly recommended
that you learn from a source where you can see it in action. The best options for learning doing so
are either with a trained EFT therapist or a live seminar or video training course. To find a quali-
fied EFT therapist in your area, go to the Mercola.com homepage and at the bottom click on
“Find a Health Practitioner in Your Area.” To locate EFT seminar information, you can enter the
keyword “EFT” on Google.com. The most inexpensive option is to watch my six-hour EFT
Training Course, available on DVD or VHS. This course can be ordered from the Mercola.com
homepage under the “Recommended Products” section. In this video course, I teach you step-by-
step all the information you need to use EFT for your emotional healing. I provide live demon-
strations of EFT with real people and show how long-standing emotional issues can disappear
within minutes with this wonderful tool. For those who are skeptical and think this sounds too
good to be true, the EFT Training Course comes with a full 12-month money back guarantee.
EFT is not the only way to overcome emotional barriers. Conventional one-on-one
therapy, acupuncture, group therapy and a host of other approaches have certainly helped people.
I have also heard that many people have experienced success with The Sedona Method, which is
available in an audio program by that name by Hale Dwoskin, and it may be worth your while to
explore it as well. But overall, EFT has definitely proven to be one of the most effective ways. If
you find yourself confronting cravings, addictions, depression, self-image issues or other barriers
to implementing a healthy diet and lifestyle, though, don’t let those barriers hold you back: seek
some form of therapy as soon as possible as it is fundamental to reaching your ideal health.
Feeding Your Mind and Spirit

In addition to healing the physical and emotional body, total health also means nourishing the
spirit. The spirit is an essential part of the mind-body-spirit triumvirate that is rarely addressed in
medicine. Most spiritual experts agree that the two most powerful methods of evolving one’s
spirituality are prayer and meditation. While prayer is an act of communion with and devotion to
God, it has been shown in numerous studies to have a very positive influence on physical health.
Meditation is a part of many spiritual disciplines but is also used as a means of quieting the mind
to bring about a deep healing relaxation response in the body. Meditation was one of multiple
therapies Dr. Dean Ornish successfully employed in his famous clinical trials using natural
methods for reversing heart disease. In study after study, meditation has proven to have a direct
and very positive influence on physical health. In one study published in the British Medical
Journal in 2001, for instance, forms of meditation such as saying the Rosary and reciting a mantra
from Yoga were found to have a very positive effect on the respiratory system and heart. It has also
been shown to lead to improved digestion and immunity, and therefore disease prevention.
If you are interested in learning more about all the studies demonstrating the link between
prayer, meditation and health, you can enter those terms into the search engine at Mercola.com.
Healing Words, a classic book by Larry Dossey who has written extensively on the effects of prayer
on health, is also a very worthwhile read.
If you want to learn meditation there are many approaches available. Some of these, like
forms of Yoga, Tai Chi and Chi Kung (also known as “Qigong”), are a meditation in motion by

50 OVERCOMING EMOTIONAL BARRIERS, NOURISHING THE MIND AND SPIRIT
slowly performing low-impact movements to strengthen the body and calm the mind. When most
people think of meditation they imagine sitting cross-legged with closed eyes while chanting
“Om.” This is only one form of meditation among thousands that you could learn. However, the
basic principle is the same: the goal of meditation is to quiet the mind, to access the “gap” or the
place of no thoughts, to commune with one’s soul and with God. The basic practice is to sit
upright, close your eyes and focus on the breath. Reciting a word such as peace or love may help
in focusing. Anytime a thought enters your mind, gently brush it aside and go back to the breath.
The optimal amount of time to meditate is 20 minutes in the morning and in the evening.
In addition to the powerful health benefits of prayer and meditation, always remember that
any experience that positively engages your mind and warms your heart is very good for your over-
all health. Activities such as reading, for instance, have proven health benefits. This means not only
reading books like this one, which provide you with practical steps to take toward health, but also
reading stories and spiritual works that can expand your consciousness. When people read a quality
novel or spiritual book, they often feel a sense of elation that is indeed good for your overall health.
That’s why listening to your favorite music, going to art shows, and other such acts that engage the
mind and heart and produce a similar uplifting feeling are more than just entertainment—they
feel good because they are good for you. They actually generate a variety of neuropeptides and
hormones in your brain that can improve your health. The same goes for taking walks with a loved
one, playing games with children, pursuing hobbies and interests as a group, and any of the end-
less social activities available to us. We’re social beings, and engaging in positive acts together is
absolutely critical to nurturing your mind, spirit and body. Best of all, they are enjoyable. Really
living life, to conclude, is one of the most important steps you can take to live longer.
7: Four Lifestyle Factors For Total Health

Healthy Water… Drink Up!
Drinking eight glasses a day of pure water is an important foundational health principle for most
people. An alarming number of Americans don’t follow this guideline and are constantly dehy-
drated. Dehydration is subtle and most don’t feel the thirst on their tongue, but their bodies are
suffering—without sufficient water intake they cannot properly detoxify and aid their bodies in the
elimination of wastes. Some minor symptoms of insufficient water intake are headaches, feeling
tired and groggy, constipation and dry skin. If left untended, dehydration can contribute to a vari-
ety of serious health problems with blood pressure, circulation, kidney function, immune system
function, and digestive disorders.
For many people, I recommend drinking one quart of water for every fifty pounds of body
weight per day, but keep in mind this may be too much water for some people. A simple test for
determining if you are drinking enough water is to watch the color of your urine over a period of
several days. It should be very lightly colored. If it is darker in color it is concentrated and you
would likely benefit from increasing your water intake. Note, though, that if you are taking vita-
min B2 (riboflavin), either by itself or in a multi-vitamin, it will turn urine bright yellow and you
will not be able to use this self-test. Discontinue the vitamin for 24 hours while maintaining your
normal water drinking levels to properly determine if you need more water in your diet.
As with each type of food, the form and source of your water are vital to your health. Just
because water is listed as potable does not mean it is good for you. In general, tap water should be
avoided because it contains chlorine and usually fluoride, both toxic substances that can have dire
consequences for your body over time. Many people are surprised to hear that fluoride in tap water
is not good, as municipalities starting adding it to water based on research from fifty years ago to
“help our teeth.” Since that time, though, studies have shown, and experts have come forth to tes-
tify, that the risks of fluoride far outweigh any benefit. Fluoride is more toxic than lead and is used
as a pesticide for mice, rats and other small pests. The fluoride used in tap water is not closely mon-
itored (and is even considered an “unapproved drug” by the FDA), and often contains high levels
of carcinogens like arsenic. Indeed, fluoride has been directly linked to cancer and to weakened
bones and osteoporosis; you can read much more about all the studies proving the dangers of the
fluoridation of tap water by typing in “fluoride” on Mercola.com’s search engine. Beyond chlorine
and fluoride, though, there are still many other reasons to be cautious of tap water. At water treat-
ment facilities, water is inundated with other chemicals including algaecides, oxidants, and pH
inhibitors, and the effect of these chemicals is not entirely known on the human body.
Furthermore, in many municipalities, particularly those in and around big cities, the water then
runs through pipes that can be decades or even over a hundred years old, and then enters pipes in
homes that may be corroded or welded using lead materials. Tap water health risks are also a prob-
52 FOUR LIFESTYLE FACTORS FOR TOTAL HEALTH
lem with cooking, as the toxic substances are absorbed in the food, and with showering, as your
body absorbs chlorine and other toxic substances through the skin.
To ensure the safety of the water out of your tap, you should first have it evaluated and
tested. You can check your phonebook or call your town’s chamber of commerce to locate a serv-
ice that can do this, but for a higher level of assurance I recommend you contact an EPA-certified
laboratory to test your water. If you have any problem finding such a service, there is a free home
water evaluation available from the Water Safety Council through Mercola.com in the
“Recommended Products” section that will provide information on how your municipal water is
rated. The Water Safety Council also offers a series of EPA-certified water tests you can perform
on your own by mailing in vials of your water for a nominal fee. If you know your home water
supply is high in specific contaminants, you can appropriately choose a water filtration system
designed to eliminate those particular contaminants. This is important, as there are many filtration
systems on the market but not all are designed to eliminate all contaminants. To remove fluoride,
I recommend a reverse osmosis filter. Carbon-based filters are generally economical, but if you
choose to use them instead of a reverse osmosis filter, more expensive carbon matrix inserts are
required to remove fluoride.
Drinking distilled water should also be avoided; distilled water is, first of all, highly acidic.
Most people are far too acidic already and more acid will continue to push the PH of the body in
the wrong direction. And though distilled water is supposed to be free of contaminants, many of
the devices that distill the water are made of metal and actually add certain toxic metals like nickel
into the water. Another important point is that distilled water has an osmotic gradient because it
is a hypotonic solution. If a hypotonic solution (low in particles) interacts with another solution
that is hypertonic (high in particles, such as the bloodstream) then the particles will gravitate from
the high to the low solution. This means that distilled water can actually leach beneficial minerals
out of your bloodstream and out of your body. While some people have claimed distilled water
provides detoxification over the short term because of this, over the long run this is highly
counterproductive. Water also has a very delicate atomic structure that can be easily damaged when
it is mechanically distilled.
In addition to properly filtered tap water, bottled spring water is another option. It is not
my first choice though as the energy involved in transporting the water and in making the plastic
disposable bottles poses quite a significant burden on the environment. If you use spring (not
“drinking”) water it should be bottled in clear polyethylene or glass containers, not the one-gal-
lon plastic (PVC) containers that will leach plastic chemicals into the water. Also be careful that the
water comes from a real spring, as about forty percent of the bottled waters on the market are not
from a spring but a tap (including popular brands like Aquafina and Dasani.) Read the labels care-
fully. As the price of one bottle of Evian can equal what you’d pay for 1000 gallons of home tap
water, though, your most economical choice is definitely to have your tap water professionally
tested and to invest in an appropriate filtration system.
Fall Madly In Love... With Exercise

You’ve heard it a million times, and every time you hear it you’re hearing the truth: you need to
exercise. Exercise is essential to my total health program, and should be as high a priority in your
life as proper eating and sleeping. Here’s the first rule of thumb to remember—find the forms of
exercise you enjoy and do those. With so many options available, there’s no need to force yourself
to do activities you hate. You are far more likely to succeed at something you enjoy. The second
rule of thumb is this—no matter what your age, no matter what your current health condition,
there’s always a higher level of physical health to reach for, which is really a main purpose of life—
to constantly strive to grow and improve. Exercise is not a temporary pursuit to attain a certain
waist size or biceps width but a lifelong habit that, if pursued properly, will increase the quality and
length of your life. It in addition to helping you look and feel younger, it will improve your body’s
ability to fight and prevent disease, increase your brain functioning and energy, decrease depres-
sion, and help you sleep better. Pair it with proper diet and emotional health as outlined in this
book and you will feel the way you are designed to be, always full of energy and joy.
Where to Start if You Haven’t Been Exercising

If you are over age 35 and have not exercised in years, or if you have a health problem, it is
important to consult with your physician before exercising. Ask your physician if there are specific
exercises you should avoid or focus on for your condition.
Start your exercise regime in “manageable bites” and gradually increase. Particularly with
exercise, people have a tendency to overdo it from the start because they are charged with motiva-
tion; you can achieve the body of an athlete, but if you start off with a workout routine akin to an
athlete, you’re bound to injure yourself and give up because of the difficulty. Remind yourself to
progress slowly, little step by little step. Another key point is to always listen to your body.
If some form of exercise seems to be worsening your symptoms, you will need to modify your
program. If the pain or discomfort continues with exercise, stop and consult with your physician.
You can start your workout regime by doing low-impact exercise that works both your heart
and muscles about thirty minutes per day. If you are confined indoors, elliptical machines provide
an exceptional low-impact total-body workout. But if you can head outdoors, walking is a
wonderful exercise to begin with. Walking is very low-impact so it’s easy on the joints and it requires
little equipment except a good pair of walking shoes. Furthermore, it’s a great opportunity to see
the world around you, be out in the sun, and clear your head. It is helpful to do some light stretch-
ing before you exercise. Begin either at a slow pace and gradually increase to a pace that elevates
your heart rate and is intense enough that it is difficult to carry on a conversation. In the final few
minutes decrease the pace of your workout to cool down. Please remember that in order to
continually improve your cardiovascular fitness levels you need to increase the intensity over time.
Increase the Intensity & Include Weight Training

Once you’re in the habit of exercising, you should increase your workout time to sixty minutes per
day. If you need to lose weight, you should workout five to seven days per week, but once you are
in shape and at your ideal weight three or four times a week is sufficient. Ideally, the exercise should
be continuous, but with people’s busy schedules it can be split up into two thirty-minute routines.
Running is an outstanding weight-bearing exercise, and weight-bearing exercises are espe-

cially helpful for prevention of osteoporosis. I have been running since 1968, and while I’ve tried
many other exercises, I’ve found it’s one of the most efficient and inexpensive ways to stay in shape.
Contrary to popular belief, running is not harmful to your knees if you have high-quality running
shoes. Also remember to change your running shoes about once every six months in order to avoid
injury. There are of course countless other ways out there to get exercise. Swimming is quite good,
but the challenge is that swimming pools contain large amounts of chlorine that is absorbed into
the skin, so it is better if you can swim in a lake, river or ocean. Sports like basketball, tennis and
the martial arts also provide first-rate workouts, but are higher-impact and therefore more prone
to injury.
For indoor workouts or for those who need to maintain a low-impact workout, elliptical
machines are an outstanding choice. Their oval-shaped pedaling motion is far easier on the joints
than treadmills and other equipment, and ellipticals provide both excellent weight-bearing and
cardiovascular benefits. Walking or race walking is another great option for many.
Finally, everyone should also incorporate weight training into his or her exercise regime.
Weight training is a great way to tone muscles, increase bone density, and burn fat and calories
throughout the day. When you begin weight training, you should either consider hiring a personal
trainer (you don’t have to pay megabucks, as most park districts have them on-staff), or invest in a
reputable book or video guide to weight training and follow all of the precautionary advice and steps
for each type of weight exercise carefully. There are various approaches to weight training, from
circuit training (a series of resistance exercises performed one after another with little rest between
exercises) to the conventional moderately paced sets (a minute of rest in between each set) to the
SuperSlow workouts where weights are lifted and lowered at a very slow pace. I have personally
utilized the SuperSlow method (through the guidance of a personal trainer) and achieved greater
benefit with it in shorter time than the conventional method. It requires less time than a conven-
tional weight-training program, but be warned that it is also a more strenuous workout. Regardless
of the style of weight lifting you choose, you will want to radically change your routine each month
in order to prevent your muscles from adapting to the workout and causing a plateau.
22 Ways To Sleep Well

Many people do not realize just how important proper sleep is for their health. With today’s
hectic lifestyle, our society is sleeping less in order to work more. Research studies show that
depriving the sleep your body needs decreases the quality of your life and decreases your longevity.
Inadequate sleep disrupts health in many ways such as leading to hormonal and metabolism
imbalances, accelerated aging, increased onset and severity of type-2 diabetes, high blood pressure,
obesity, memory loss, and more. Insomnia is an epidemic as 25% of Americans have occasional
insomnia and 10% have chronic insomnia. Here are some helpful guidelines to improve the
quality of your sleep, and therefore your health:
1) For most people, seven to nine hours is an ideal amount of sleep, with more people
requiring nine hours versus seven.
2) You should try to get to bed before 11 p.m. Your body performs the majority of its repair
and recovery functions during the hours of 11 p.m. and 1 a.m. For example, the gallbladder
dumps toxins during this period. If you are awake, the toxins back up into the liver, which then
sends toxins into your bloodstream. It is interesting to note that prior to electricity, people went
to bed at sundown as they followed their instinctual biorhythms to arise and retire by the sun.
3) Seek to go to bed and wake up at the same times each day, even on weekends. This
will help your body to get into a sleep rhythm and make it easier to fall asleep and get up
in the morning.
4) Sleep in complete darkness or as close to it as possible. When light hits the eyes, it dis-
rupts the circadian rhythm of the pineal gland and production of melatonin and serotonin,
disrupting the quality of sleep. You can achieve this with blackout blinds, shades or draperies
over the bedroom windows, or with a sleep mask covering the eyes.
5) Avoid eating right before bedtime as the digestive process can impair sleep. Moreover,
eating grains and sugars can cause an eventual hypoglycemia (low blood sugar), which can
cause hunger and sleep disturbance.
6) Avoid T.V. before bed. Even better, remove the T.V. from the bedroom. T.V. is
stimulating to the brain, which disrupts the pineal gland, making it harder to fall asleep or
sleep well. The same holds true for avoidance of reading materials that you find stimulat-
ing. If you read before bed, opt to read books that are relaxing and peaceful such as
spiritual literature.
7) Wear socks to bed. Due to the fact that feet have the poorest circulation, they tend to
feel cold before the rest of the body, which can disrupt your sleep.
8) Avoid using loud alarm clocks. It is very stressful on the body to awaken with a sudden
loud noise. Ideally, you should sleep until your body naturally awakens, making an alarm
clock unnecessary. If you need an alarm, use a dawn simulator, which gradually emits light
to full intensity over 45 minutes, much like the morning sun. It is a gentle awakening that
doesn’t startle the adrenals that would begin your day in fight or flight mode. Type in the
words “dawn simulator” on Google.com for the retailers who sell them.
9) Before bed, turn the alarm clock face down so you are unable to see the time. If you
have trouble falling asleep, it will only provoke worry and keep you awake when you keep
staring at the time.
10) If you lie in bed with your mind racing, it might be helpful to keep a journal and write
down your thoughts before bed. This achieves the effect of downloading your disturbing
thoughts to paper to clear your mind.

11) Keep the temperature in the bedroom 60–70 degrees F, as anything warmer can
disrupt sleep.
12) Eat a high-protein snack, such as grass-fed beef jerky, several hours before bed. This can
provide the L-tryptophan need to produce melatonin and serotonin. Also eat a small piece
of fruit or a handful of berries around the same time. This can help the tryptophan cross the
blood-brain barrier.
13) Consider that both prescription and over-the-counter drugs may have negative effects
on sleep. Keep your drug use to only what is absolutely necessary.
14) Avoid caffeine and other stimulants, as they can have long lasting stimulatory effects on
the nervous system. Note that some medications, such as over-the-counter pain relievers
(e.g. Midol) and diet pills, contain caffeine.
15) Avoid alcohol. Although alcohol will make people drowsy, the effect is short-lived and
people will often wake up several hours later, unable to fall back asleep. Alcohol will also keep
you from falling into the deeper stages of REM sleep, where the body does most of its healing.
16) Avoid foods to which you are sensitive. This is particularly true for dairy and wheat prod-
ucts, as they may have a negative effect on sleep, such as causing apnea, excess congestion,
gastrointestinal upset, and gas.
17) If you tend to wake up at night to urinate, don’t drink any fluids within 2 hours of
going to bed.
18) Take a hot bath, shower or sauna for about 30 to 60 minutes before bed. Heat has a
relaxing effect on the body.
19) Don’t do work in your bed or bedroom. If you do, you may find it is harder to disas-
sociate from work activities when trying to fall asleep.
20) Exercise helps to burn off stress and clear the mind, but as exercise energizes the body,
don't exercise too close to bedtime.
21) Listen to white noise or relaxation CDs. Some people find the sound of white noise or
nature sounds, such as rainfall or ocean waves, soothing for sleep.
22) Sleep in a comfortable bed. If your mattress is sagging, makes creaking noises, or if you
wake up with stiffness or back pain, it may be time for a new mattress. Chiropractors can be
a resource for helping you determine the type of mattress you should sleep on. Avoid
waterbeds, as they do not properly support the spine.
Supplements: Don’t Overdo Them, But Do Consider These

A majority of Americans, Canadians, Australians, and Europeans take some form of nutritional
supplementation, and therefore the supplement business is a multi-billion dollar industry. Yet, most
supplements are unnecessary if people eat a healthy diet. Eat a mediocre or poor diet and you can sup-
plement until your bank account is dry, but you still won’t be making a positive dent in improving
your health. Vegetables, naturally raised meats and other good foods contain not only the vitamins you
need, but also a long and complex list of micronutrients that cannot be found in any supplement.
That said, there are a few supplements that everyone should consider taking. As you’ll see,
most of these are not “supplements” in the conventional sense of the word, since they are
actually real foods. Remember that if you have a negative reaction to any food or supplement,
discontinue it. Your body will tell you what it does or does not need.
Fish Oil/Cod Liver Oil for Essential Omega-3

Most people are seriously lacking essential omega-3 fatty acids in their diet. In fact, while the ideal
ratio of omega-6 to omega-3 should be 1:1, the typical American—on a diet high in corn, soy,
canola and other unsaturated oils, corn-fed beef, etc.—has a ratio ranging from 20:1 to 50:1!
That alone is a prescription for a major health disaster.
Omega-3 fatty acids are essential fatty acids (EFA). This means that they are essential for life
but that the body does not make them and it therefore must obtain them from the diet. Omega-3
fats are pivotal for energy production, oxygen transfer, hemoglobin production, membrane com-
ponents, muscle recovery, prostaglandin (hormone like substances) production, growth, and cell
division, immune function and brain development. Omega-3 fats also help produce soft smooth
skin, and increase healing, vitality, and calmness. Furthermore, omega-3 fats reduce inflammation,
water retention, platelet stickiness, blood pressure, and tumor growth.
The omega-3 family consists of: 1) Alpha-Linolenic Acid (ALA), which is found in flax,
hemp seed, canola, soy bean, walnut, and dark-green leaves; and 2) EPA and DHA, which is
found in oils of cold water fish such as salmon, trout, mackerel, sardines and marine animals.
DHA and EPA from fish oil is the best source of omega-3 fats because the body can directly use
this DHA and EPA for its numerous functions. On the other hand, ALA have to undergo a series
of biochemical conversions to result in DHA and EPA, and most people lack the enzymes to make
these conversions as these enzymes are damaged by improper nutrition and stress.
Unfortunately, as covered in Chapter 4, virtually all fish are contaminated with mercury
and other dangerous industrial toxins, thus the risks of eating polluted fish far outweigh the
omega-3 benefits. If you are a Protein Metabolic Type in particular, you would be doing your
body much good in terms of protein and this omega-3 by eating fish that has been lab-tested and
shown not to contain these harmful toxins. If you are unable to locate any in your local markets
that you are certain are free of harmful mercury and PCBs, you can find toxin-free wild red
Alaskan salmon through the “Recommended Products” section of Mercola.com.
Due to the fact that 95% of Americans are deficient in omega-3 fatty acids, everyone needs
to take fish oil or cod liver oil. Most Americans are so deficient in omega-3 fats, it would take
consuming 12 bottles of omega-3 oil over a period of months for the average American to attain
normal omega-3 levels and to maintain normal levels; therefore, it is highly recommended to take
omega-3 oils on a daily basis for life.
There are a few important points to consider when choosing fish oil or cod liver oil. These
oils are very perishable and fragile and can easily oxidize; for that reason and more, quality assur-
ance is an extremely important issue with fish and cod liver oil. There is a great difference in the
quality from one brand to the next due to the manufacturing processes used, the source of the
fish and more. After carefully reviewing cod liver oils and fish oils over the years, including what
processes should be used in their creation, I most highly recommend Garden of Life’s “Olde
World Icelandic Cod Liver Oil” and Living Fuel’s “Omega 3 & E” fish oil capsules. The Carlson’s
brand of fish oil is also recommended. These brands contain no trace of toxins or heavy metals
and had very low levels of oxidized fats. Garden of Life’s cod liver oil is exceptionally pure and is
made with very minimal processing. Living Fuel’s fish oil capsules, meanwhile, contain
tocotrienols and tocopherols, which as you will read in “Vitamin E” below means you are getting
the necessary vitamin E right in the same capsule. You can find these brands of fish and cod liver
oils at some health food stores, and they are also available through the “Recommended Products”
section of Mercola.com.
As a rule of thumb, you should take fish oil during the months that you spend time in the
sun, and take cod liver oil in the cooler to cold-weather months. Even if it is sunny and warm,
there is not enough UVB radiation present to cause your body to make enough vitamin D in the
winter. Cod liver oil, unlike fish oil, provides the extra benefit of being high in vitamin D. On a
side note, I perform vitamin D testing on all my patients since vitamin D deficiency is widespread
and a major contributor to the cancer epidemic. Among other benefits, vitamin D aids in the
absorption of calcium. (If you have any concerns about your vitamin D level, you should have
your vitamin D level tested, as high levels can lead to osteoporosis and hardening of your arter-
ies. Many health care practitioners will not be aware of the importance of vitamin D testing, so
feel free to search for more on this important topic on Mercola.com, and watch the Mercola
newsletter for a forthcoming national resource that can perform this testing and more for you.)
The recommended daily adult dose of fish oil or cod liver oil is one teaspoon. Children
should take one ml for every ten pounds of body weight up to a maximum of one teaspoon.
Full-Spectrum Vitamin E
Vitamin E is an excellent anti-oxidant that protects cell membranes, defends fatty acids from oxida-
tive damage, decreases inflammation, assists with nerve and muscle function, and helps prevent
cancer and heart disease. It is especially useful if you are taking fish oils. It is important to read the
labels on vitamin E bottles, as you want to take vitamin E that lists “tocopherols and tocotrienols”
to obtain the full spectrum of biological activity. Avoid labels that list “dl-alpha-tocopherol,” which
is the synthetic form of vitamin E and grossly inferior to the natural form. Unfortunately, most of
the vitamin E on grocery store shelves is synthetic because it is cheaper to produce, but you should
be able to find full-spectrum vitamin E in most health food stores. For adults, I recommend
taking 400 IU of vitamin E daily.
Vitamin K, the Forgotten Vitamin

Anyone that is not consuming large amounts of vegetables like dark leafy greens (turnip, mustard
and collard greens, kale, chard, lettuce, spinach), green tea, broccoli, and cabbage on a daily basis
would likely benefit from supplementing with vitamin K. Also, it is important for women with a
family history of osteoporosis or women with risk factors for osteoporosis to supplement with
vitamin K. In Japan, vitamin K is the treatment of choice for osteoporosis.
Vitamin K has been shown to:

• Both prevent and treat cancer
• Build strong bones and prevent osteoporosis, serving as biological bone “glue” that carries
calcium into the bone matrix
• Aid in preventing hardening of the arteries and avoiding coronary artery disease and
heart attacks
I advise using vitamin K1, a natural plant-based vitamin K, or K2, a bacterially based
vitamin K, versus the synthetic K3. I suggest a starting dose of 3000 mcg of vitamin K1 or K2 per
day. Since the body does not easily absorb vitamin K, it should be taken with meals that include
fat to increase absorption.
Probiotics to Build Your Immunity

There are 100 trillion bacteria, weighing a total of three pounds, lining your intestinal tract. This
complex system of beneficial bacteria is a crucial part of your immune system, protecting your body
from invasions. However, they are not an infallible army: the “Standard American Diet” (SAD for
short) is high in sugar, processed food and toxic chemicals that feeds the pathogenic gut bacteria
and depletes the beneficial bacteria. The lack of a fully effective army of good bacteria in your gut
will impair your immune system and can predispose you to many types of illness.
To maintain the good bacteria, the most important thing you should do is adopt the diet
outlined in this book, including eating the clean and healthy types of foods discussed. Second,
and especially if you are not eating fermented foods containing good bacteria daily (e.g. kefir,
sauerkraut, kimchee, etc), you should supplement with a high-quality “probiotic,” or good
bacteria. Probiotics are active bacterial cultures like lactobacillus, acidophilus, and bifudis, but be
careful as many of the products labeled “probiotic” have been found to contain no living bacteria
whatsoever, or not all of the types listed on the label. I have researched and experimented with
numerous brands of probiotics, and I’ve had the best results with the “Primal Defense” brand of
probiotics. You can order Primal Defense through Mercola.com or you can find it at your local
health products store.
It is best to take your probiotics with food. If you are traveling to a foreign country, it is
also a good idea to take probiotics with you. In the event you get infectious traveler’s diarrhea,
large doses of a high-quality probiotics—one-half to a full bottle per day—can clear the diarrhea
within hours.
Chlorella, the Heavy Metal Magnet

Chlorella is a single-cell marine alga available in capsule, tablet or granule format, and it is a superb
supplement to anyone’s diet. Chlorella, while newer to the West, is the most popular supplement
in Japan because it is considered a “miracle food.” It affords an unsurpassed ability to detoxify the
heavy metals and other contaminants from the body, and is also an effective antibiotic and antivi-
ral. Further, it helps to cleanse the bowels, aids in the production of beneficial bacteria, and in the
production of red blood cells. Meanwhile, it contains a high amount of vitamin B12, minerals and
protein, which makes it a noteworthy supplement for vegetarians. Also, the vitamins and minerals
in chlorella are bio-chelated, which means they are naturally wrapped in amino acids so the body
will more readily take them in than store-bought vitamins.
You do, however, need to be very careful about the quality of chlorella you choose, as it
should be raised in pure waters and packaged while still fresh. The chlorella I highly recommend
is produced by Yaeyama, a company with over 35 years experience in chlorella research, and known
worldwide for its high quality and absolute purity. Their chlorella is ecologically grown in miner-
al-rich mountain spring water in the pure air and sunshine, without any pesticides. Potency and
purity meet the most rigorous Japanese health standards, and it contains no sugar, starch, or arti-
ficial coloring, flavoring or preservatives. You can find Yaeyama chlorella on Mercola.com in the
“Recommended Products” section.
As chlorella is a whole food, it is highly perishable, so I strongly urge you to make sure that
your chlorella is packaged in opaque plastic bottles that are made from P.T.E. plastic and contain
ultraviolet inhibitors; this prevents U.V. rays from penetrating and damaging the chlorella quality.
You should also ensure that the package seal is airtight after every use to that no air penetrates the
chlorella and damages its fragile micronutrients.
I recommend about three (3) grams of chlorella daily to benefit from its nutritional properties.
Healthy Meal Replacements

The recipes in this book were created with ease of preparation in mind, but the reality is that in
today’s busy world, you don’t always have time to make a meal. For example, when traveling, many
people break from their healthy diet because they are not able to prepare their own meals, and they
grab a corn-fed burger with a side of trans-fat fries and a sugar-laced Coke instead. Problem is, this
is one of the most common situations in which successful diets break apart. One bad meal turns to
two, two turns to four, and before they realize it, people are back to old bad habits.
If you suspect that you won’t have time to prepare a healthy meal, the smartest approach is
to be prepared with a high-quality “superfood” meal replacement. I’m not talking about energy
bars that tend to provide little real nutritional value in relation to their sugars, carbohydrates and
calories, but a nutritious meal replacement made from whole foods and freeze-dried for easy mix-
ture in water. There are a variety of them available, and while none provide the nutrition that a
meal containing fresh and healthy foods fit for your metabolic type can, some are far better options
than fast food, convenience store snacks, or meals at places like Denny’s.
Because many of my patients often travel, and because I often do as well, I have researched
and tried many of these meal replacements. By far the best one I have found is called Living Fuel.
It’s made of all-natural food products that provide a wide range of nutrients and contains no genet-
ically modified organisms, pesticides, herbicides, or other chemicals. You simply mix it with water,
so it’s also easy to use. Some of my patients take Living Fuel as a daily nutritional supplement while
others use it as a meal-on-the-run when they are pressed for time. If you can’t find it in your local
health food store, you can find out more about it in the “Recommended Products” section on
Mercola.com. Whatever brand of convenience “superfood” you choose, remember that they’re
excellent as back-up meals, but nothing can replace the nutritional value of healthy meats, vegeta-
bles, and all the other foods previously discussed.
A Supplemental Recommendation on Supplements

I am known as a minimalist when it comes to supplements, but what that means should be clear:
I advocate eating the proper foods in the appropriate proportions to your needs as the primary
means to your vibrant health and wellness. It bears repeating that nothing—absolutely nothing—
is as crucial to fighting disease and premature aging, increasing your energy, prolonging your life,
and of course optimizing your weight as healthy eating.
One of the major issues with supplements is that many people, brainwashed by the phar-
maceutical culture to believe that a pill—or handfuls of them—can somehow “fix” their broken
health, are blindly opting for handfuls of supplements, somehow believing these endless vitamin
supplements are somehow more “natural” and “wholesome” than pharmaceutical drugs, and
therefore the right thing to do. Meanwhile, they have forgotten the inherent definition of
“supplement”—that is, an addition that compensates for a missing piece in something that is
otherwise good—and are instead using supplements as the magical medicinal main act. I have
seen many a new patient walk into my clinic showing me bagfuls of supplements they’ve been
taking who are astonished at their horrid and declining health and begging me to tell them “what
supplements are missing?”
Ninety-nine times out of a hundred it’s not that “some” supplement is missing, though. It’s
that they’re totally ignoring or misguided on the real main act—their diet. They may down fifteen
different supplements every morning, but then they head off to a day of meals that includes
processed grains, added sugars, grain-fed beef and farm-raised fish, trans-fats, and artificially sweet-
ened sodas. Their diet is defeating their health and immune system, and no supplement will help
them. Worse, that same ninety-nine times out of a hundred, all of the supplements they are
taking are actually making things worse. That’s because of the other major issue with supplements:
quality, or the lack thereof.
The quality of supplements, like the quality of your food, means everything in terms of its
benefits to your health. For example, the synthetic form of vitamin E, d,l-alpha tocopherol, is
cheap to produce and therefore that is the form you will find on most grocery store shelves. The
problem with synthetic vitamin E is that it is only half as bio-available to the body as the natural
form of vitamin E d-alpha tocopheryl. Most manufacturers know that the mass public is not aware
of these major differences in the quality of ingredients and therefore chooses the cheapest ingre-
dients possible to increase profitability at the sacrifice of your health. Because of this issue, if you
are taking low-quality supplements you are probably better off taking none at all, as is it could be

doing more harm than good. I have reviewed the clinical benefits of a wide variety of supplements
for many years, and while there are certainly other companies out there with high-quality
products, there are a few companies whose supplement products I have personally come to trust:
Garden of Life, Living Fuel, and Biotics. This is not a blanket endorsement for every single
supplement they offer, as 1) I have not reviewed every single supplement they each offer and
2) I don’t want to give you the misimpression that I recommend bagfuls of supplements when
instead I urge you to first and foremost focus on your diet. But because of their focus on the high-
est-quality ingredients and processes, these are some of the companies I recommend you consider
if there is a specific supplement you are certain you require beyond those I covered above.
On a final note, there are possibly a few other supplements you may want to consider
depending on your particular health challenges and where you are on your journey to optimal
wellness. For instance, through my routine vitamin D testing some of my patients show severe
vitamin D deficiency and require more than the supplemental cod liver oil mentioned above;
I recommend Biotics vitamin D. My ultimate point is that some supplements are beneficial to take
if you remember what “supplemental” means, and if you remain vigilant about consuming only
the highest quality.
8: Pulling It All Together: Your Personal Total Health Plan

You’ve come this far, and you now have over two decades of my own professional experience.
Congratulations! Perhaps you’re a bit overwhelmed with exactly what to do with it all. Therefore,
this section has been designed to help you pull everything together and incorporate it into a plan in
the following manner.
1) If you fail to plan you are planning to fail, so create a plan to adopt the program in
“manageable bites” into your life.
2) As you are incorporating the program, refer to this section as needed for a quick review
of any of the key points. If something doesn’t make sense, go back and read the chapter in
this book providing full detail on the key point.
3) Continue to expand your knowledge in the area of health. One of the most efficient
ways to do this is to read my free twice-weekly e-newsletter, search for further detail on any
topic at Mercola.com, and delve into the other resources covered in the Appendix.
A Simple Plan To Incorporate The Program Into Your Life
1) Use the test in Chapter 5 to get a basic idea of your metabolic type, or use the advanced
online test described in that chapter to get a finer sense of your type. Start by eating in the
general range of the macronutrient proportions for your type and, most importantly, begin
the process of listening to your body and fine-tuning your macronutrients to your body’s
needs accordingly. The recipes in this book will help you toward that end.
2) At the beginning of your plan, anticipate if there are any emotional barriers, as discussed
in Chapter 6, that will challenge your ability to implement this program. Do you already
hear yourself saying something like, “There is no way I can give up sweets?” Have you
encountered emotional barriers when trying to implement a healthy diet before? If you do
anticipate any such barriers, incorporate the extremely effective Emotional Freedom
Technique (defined in Chapter 6), or some other emotional/mental healing methodology,
right at the outset. If and when you encounter any emotional barriers at any phase of imple-
menting this program, pull out the “big guns” of EFT or some other approach as soon as
possible so you don’t abandon the program and your health, altogether. If you are not able
64 PULLING IT ALL TOGETHER: YOUR PERSONAL TOTAL HEALTH PLAN
to obtain the results you are seeking with EFT, I would strongly advise you to seek one of
the many well-trained EFT professionals that are out there to help guide you in this process.
3) As you’re fine-tuning the proportions of macronutrients that are right for your type,
you should also be abandoning the forms of those macronutrients that are unhealthy and
adopting the forms that are healthy. I’d recommend cutting added sugars and processed
grains, and cutting unhealthy meats and fish and replacing with healthy ones, first and fore-
most. You should establish a timeline for yourself and a list of small steps to reach your
bigger goals.
4) You should also begin incorporating the lifestyle changes covered in the previous
chapter and summarized below into your life. I recommend drinking clean water and
taking essential supplements such as fish oil should be among your very first priorities.
5) You should create a timeline with specific goals set in each period of time to work
toward, all the way through complete adoption of this program. This is the ideal plan to
integrate the program in stages.
A Sample Plan
It is well established that the very act of writing goals greatly increases your likelihood of
achieving them. Unfortunately less than 3% of people write out their goals. I can tell you personal-
ly that writing out my goals has been one of the most profoundly beneficial things I have done.
Once you have your goals, you will need to implement them, so I would also highly recommend
that you purchase a copy of the book Getting Things Done by David Allen. It is an incredible
collection of practical details that will help you clear up any “clutter” in your life so you will have
more room to implement the changes that are discussed in this book. You can order this book at a
discount through Mercola.com.
Below is an example of how you can establish a plan for yourself. I highly recommend you
write your plan out and place it somewhere where you’ll be reminded of it daily to help you stay
on track.
In this case, the plan is laid out on a monthly basis that seems to work well for many people,
but of course you can establish any increments of time that work for you. You should also consider
planning for the next three to six months at most, after which point you should create a new plan
incorporating new goals and any previous goals you didn’t achieve to your satisfaction.
While I do recommend the goals laid out in the first month below be among your first
priorities as well, you know best what health concerns you have for yourself and therefore what
goals you first want to achieve, so plan for yourself accordingly. You can use the key points in
the next section to help you plan, and of course if there are other health goals you have that aren’t
covered here, you can work those into your plan as well.
The amount of goals in each month below may seem just right, too minimal, or too
aggressive for you; only you know what “manageable bites” means to you, so plan accordingly. If
after awhile you find that you’ve bitten off more than you can chew, or achieving your goals is too
easy, you can adjust it accordingly. And finally, you’ll notice that the top goal in every month after
the first is to work on completing any goals from previous months that have not been achieved to
your satisfaction. It is important to include this in your plan, as it is a reminder that you’re only
human, and it is only counterproductive to get frustrated or give up if you’re not being superhu-
man—success doesn’t mean you’ll achieve all of the goals all of the time on the first (or second or
third) go-around, but instead that you’ll keep trying to do so. To keep trying to improve, after all,
is how optimal health is achieved.
Month One
• After learning my metabolic type, start fine-tuning to determine my ideal level of macronu-
trients
• Start using Emotional Freedom Technique to address what I feel is an addiction to sweets
• Start cutting the added sugars and processed grains from my diet
• Start eating more of the right vegetables for my carbohydrate needs
• Use only healthy, naturally raised meats in my meals
• Start taking fish oil, vitamin E, and probiotics daily, eliminate the unnecessary supplements
I am taking
• Drink only clean water; have my tap water tested and appropriate filter installed
Month Two
• Keep working toward any of the goals from the previous month that are not at the level I
want them to be yet
• Get eight hours of sleep per night, and try to go to bed and awake at same time daily
• Start exercising by walking for thirty minutes per day
• Stop drinking pasteurized milk, start eating grass-fed organic cheese and try to find source
for raw milk
Month Three
• Keep working toward any of the goals from previous two months that are not at the level
I want them to be yet
• Cut whole grains from my diet
• Start using only coconut oil and olive oil in my recipes
• Start trying to buy organic produce as much as I can
• Increase my exercise to 45 minutes per day
Month Four
• Keep working toward any of the goals from previous three months that are not at the level
I want them to be yet
• Increase exercise to sixty minutes per day and incorporate weight training
• Start learning a meditation technique or some technique to manage my stress
66 PULLING IT ALL TOGETHER: YOUR PERSONAL TOTAL HEALTH PLAN
Key Points of Dr. Mercola’s Total Health Program

You can use these key points of my dietary and lifestyle program as reminders of all you have read,
and to establish your personal plan.
Eating Healthy Foods

• Eliminate or vastly reduce grains from your diet.
• Eliminate sugar from your diet.
• Most of your daily carbohydrates should come from vegetables.
• Eat organically grown vegetables and fruits.
• Eat beans and legumes in moderation.
• Avoid soybeans and most soy products.
• Nuts and seeds are good in moderation.
• Fish, cod liver, coconut, and olive oil are very nutritious oils.
• Make sure you include traditionally fermented foods like healthy kefir in your diet.
• Grass-fed beef, bison, ostrich, and limited quantities of lamb, and free-ranged
and organic chicken, turkey and other poultry are excellent protein sources.
• Avoid fish that hasn’t been laboratory tested and shown to be free of
mercury and other toxins.
• Organic, free-ranged eggs eaten raw are an excellent source of protein.
• Drinking raw milk and eating raw grass-fed cheese are excellent dairy choices.
Fine-Tuning for Your Metabolic Type

• Learn your metabolic type and follow the recommendations for your type.
• Learn to listen to your body and fine-tune your diet to reach the ideal level of
macronutrients for you.
Addressing Your Emotional Health

• Determine what your emotional barriers to dietary and health success are.
• Learn EFT or obtain professional EFT or energy psychology assistance.
• Discover the benefits of prayer or meditation, and remember to take time to enjoy life.
Other Essential Steps to Optimal Health

• Drink at least eight glasses of clean water per day.
• Make exercise a routine part of your life.
• Get at least 7 to 9 hours of sleep per night.
• Supplement your diet with fish or cod liver oil, vitamin E, probiotics, and chlorella.
• Try Living Fuel for a quick and healthy meal replacement.
9: Take Control of Your Health for Good

By Staying Informed
The foundation of my entire program, as you certainly understand by now, is that you need to take
charge of your own health. The conventional healthcare system is controlled by drug companies
that have profit and power far ahead of you on their agendas.
The single most important step you can take to stay in charge of your health is to remain
informed. The program described in Part One of this book provides a rock-solid foundation to
build your health upon. But health is an ever-evolving field, so you should strive to remain aware
of the important findings that can help you. I urge you to subscribe to my free health e-newslet-
ter at Mercola.com, to access the 30,000 pages of information at Mercola.com whenever you need
insight on a specific health topic, and to take advantage of the other health resources in the
Appendix.
If you aren’t already a subscriber you should definitely consider my free e-newsletter and
Mercola.com to keep informed of all the breaking health news that can make a major difference
in your life. What you’ll get—on a twice-weekly basis with my free e-newsletter, on a daily basis
with my “Health Blog” link on Mercola.com—is the most important and up-to-date information
that you can personally use in fighting and preventing specific diseases and common illnesses,
managing weight, improving mental and emotional health, and generally feeling better and
living longer. You’ll find food and health product reviews and recommendations unbiased by out-
side influences, as Mercola.com is not tied in with any third parties or “sponsors” and accepts no
form of advertising dollars. And you’ll also receive my insight and the insight of other experts on
our current healthcare fiasco and what to do about it. Mercola.com is not tied into—and therefore
not constrained or manipulated by—any third party, and my only policy is to provide you the truth,
backed by years of my own and other contributors’ expertise, of what can really help you.
For your sake, take action with this dietary and lifestyle program. Many people read “how-
to” information, but unfortunately never actually use it, but you can do this program, you will
succeed with it, and I’ve seen it thousands of times—you will love yourself for doing it. Enjoy the
delicious and nutritious recipes in Part Two, continue to expand your knowledge base, believe in
yourself, and welcome to an incredible health transformation!

PA RT T W O
THE RECIPES
10: Equipping Your Kitchen, and Yourself,

for Healthy Cooking
Congratulations! You’ve read through Part One of this book and are now fully equipped with the
right knowledge for your journey to optimal health. You are just about ready to start using the
recipes here in Part Two, but before you begin, there are just a couple more things you should know
to use them most effectively: how to prepare your kitchen for the healthiest and most time-efficient
food preparation, and how these recipes are arranged to help you follow your metabolic type.
Equipping Your Kitchen

For starters, the type of cookware and utensils you use can definitely impact the nutritional value
of food. It is, first of all, important to use cookware with non-reactive surfaces. Aluminum and
“non-stick” cookware are both highly toxic, and should not be used. Aluminum, also found in
baking powder, anti-acids, antiperspirants, unfiltered tap water and even table salt, is a very soft,
reactive metal that is easily absorbed by the body. It can be dangerous, even fatal, if consumed in
excessive amounts, and has been implicated in the development of many diseases including
Alzheimer’s. The chemical reaction of high-acid foods like tomatoes with aluminum causes the
metal to leach or migrate into the food. So, foods like spaghetti sauce made in an aluminum pot
are a disaster waiting to happen.
Synthetic, non-stick coatings are no better. They’re easily scratched with regular metal
utensils, enabling flecks of the coating to get into your food. In two to five minutes on a conven-
tional stovetop, cookware coated with Teflon and other non-stick surfaces can also reach excessive
temperatures at which the coating breaks apart and emits toxic particles and gases, including
carcinogens, global pollutants, and MFA, a chemical lethal to humans at low doses. Is the so-called
convenience of these non-stick coatings really worth these risks? Professional chefs and restaura-
teurs use stainless steel equipment and you should also. Spun-steel woks, glass and ironclad
porcelain cookware are also safe cookware to use.
The microwave oven is another piece of “convenience” equipment you are strongly encour-
aged to avoid. Microwave ovens cause destructive chemical and structural changes to food. This
includes formation of unnatural radiolytic compounds that can negatively impact your health.
Here are a few key insights to consider about certain tools and appliances that are ideal for
your kitchen:
Knives
The most indispensable of the kitchen tools, knives are often the most neglected. For best life and
72 EQUIPPING YOUR KITCHEN, AND OURSELF, FOR HEALTHY COOKING
performance, and to prevent accidents, make sure your knives are kept sharp with a butcher’s steel
or knife sharpener. There is a knife for every job. A set of six quality, precision hard steel knives,
properly cared for, can last a lifetime. Proper care means frequent sharpening, drying immediately
after use, and storing in a knife rack or on a magnetic bar, not jumbled carelessly with other kitchen
tools in a kitchen drawer.
Electric Blender and Food Processors

These are both needed and are the most useful appliances in the kitchen. You will use them
frequently for chopping nuts and vegetables, and blending shakes, soups, and sauces. It is not nec-
essary to get a high priced model, just a highly rated model. For example, when my $400 Vitamixer
broke, I went to Amazon.com to look at the user ratings for blenders and found a highly rated
Black and Decker blender for $25. I love it and would never spend $400 on a blender again.
Juicer
One of the most convenient and delicious ways to get the maximum quantity and quality of nutri-
ent-rich vegetables and fruits is the vegetable juice extractor. You can use it to make fresh juices,
smoothies, soups and stocks in virtually seconds. Circulating blades extract or “squeeze” out the
valuable juice, leaving only the pulpy fiber, which can also be used to add bulk to healthy snacks,
confections and other recipes. In addition to juicing, many juicers can also chop and grind food,
so they are a great value. Hands down, the best juicer on the market is the Omega 8002 Juicer.
See the extensive juicer comparison table evaluating a range of brands and their features in the
Recommended Products section on Mercola.com, where the Omega 8002 came out a clear winner
in terms of ease of use and cleaning, durability, versatility and price.
Wok
One of the oldest and still one of the most useful of all cooking utensils is the wok, a large, heavy,
round-bottomed pan with a cover, used by the Chinese for centuries. The food cooks efficiently
because the wok sits on a ring over the burner, concentrating the heat. With it you can efficiently
and quickly sauté, stew, deep-fry, steam or get a meal on the table in only a few minutes using the
famous “stir-fry” technique. A flat skillet can be used for stir-frying, but the wok’s round bottom
and ring fit over the burner perfectly, concentrating the heat and allowing you to sauté foods in
stages, cooking everything in one pan. Purchase a cold spun-steel wok, at least 12” in diameter,
from an Asian cooking specialty store or restaurant supply house. Don’t even bother with the
cheaper aluminum, electrically-fired wok imposters.
Crockpot
Another inexpensive but truly timesaving kitchen appliance is the crockpot, which many people
come to appreciate especially during colder weather. This freestanding electrical appliance can be
invaluable for preparing soups, stews, casseroles and other winter meals, especially if you are work-
ing full-time outside the home. The preferred cooking insert is ceramic, which can be filled with
the makings for a one-dish meat and vegetable casserole or a stew that can simmer at a very low
temperature while you are away during the day, yielding a fully prepared meal, ready when you
walk in the door.
Dehydrator
Drying is one of the oldest ways to preserve food. A food dehydrator is a low cost, low-fuss
way to process and preserve fresh vegetables and other foods that can then be stored at room
temperature. A dehydrator works by removing excess water from food by continuously circulating
thermostatically controlled, low heat air over the food in the chamber. The thermostat range is
usually between 85ºF and 145ºF. Below 115ºF–118ºF, the food is not cooked, so you can
prepare vegetable-based crackers, sandwich wraps, fruit and veggie “leathers” that are healthy and
technically still raw. The dehydrator is an ideal and economical way to process large quantities of
fresh, local, organic or biodynamically grown fruits and vegetables you might acquire in season.
There are many available on the market, but the Excalibur is one of the best brands.
Seed or Coffee Grinder

A coffee grinder is excellent for grinding small quantities of nuts, seeds, spices and other hard
foods. It is especially good for flax seeds, which should always been ground right before using.
Spiral Slicer
The Spiral Slicer™ is a versatile, manual tool that performs a number of vegetable processing tasks,
including making various cuts, slices, half slices, strips, strands and decorative spirals. Its best feature
is its ability to make long, thin, continuous strands of vegetables like zucchini and kohlrabi, turning
them into authentic-looking pasta, a great treat for people following my grain-free dietary program.
Safe Food Storage and Handling

As detailed throughout my Total Health Program, the fresher and more natural your foods,
whether plant- or animal-based, the better they are for you. Storing these foods, though, is also
critical to maintain their health, and your own. Old, spoiled or devitalized food is a waste of money
that can also be a health hazard. Leftovers or food that is being prepared for future use should
always be cooled down as rapidly as possible and stored in containers with a cover in the refriger-
ator. Do not hold or use leftover cooked food for more than three days. Even if it hasn’t gone bad,
it will certainly be devitalized.
When grocery shopping, place the produce in a plastic bag and push all the air out of the
bag before sealing it with a twist tie, as this will keep the produce fresh longer. Upon returning
from a shopping trip, make sure to get your produce and other foods into the refrigerator,

74 EQUIPPING YOUR KITCHEN, AND OURSELF, FOR HEALTHY COOKING
freezer or cold storage area as soon as possible. Moist foods like lettuce and fresh herbs should be
washed, drained, sorted, and bagged before refrigerating, but do not wash mushrooms until you
are ready to use them. Dry foods like onions and winter squashes should not be refrigerated, but
kept at lower room temperature. Don’t remove food from the refrigerator until just before you are
ready to use it, and return immediately after use. When thawing foods, do so in the refrigerator or
in cold water in your sink, never at room temperature.
The best food storage containers are non-reactive, reusable ones, especially glass and ceramic
containers with tight-fitting lids. You can obtain reusable vacuum seal stoppers for removing the
oxygen from already opened bottles, which are very helpful for preventing oxidation and preserv-
ing the quality of raw oils and freshly prepared juices. Plastic is ubiquitous these days as a food
packaging and storage material, but is the least desirable storage material because it can leach into
your food. Try using more of the renewable materials for your food carting and storage, such as
wax paper, butcher and brown paper, glass, ceramic, enamel, wood and cloth, as they are healthi-
er for you (and the planet) than plastic. I personally put all my leftovers in bell jars and I seal them
with a canning device called the FoodSaver Vac 1050 (go to www.tilia.com) to remove the oxygen
that causes the food to oxidize (spoil).
Organizing Yourself
The key to reducing the time you spend preparing your meals is to invest more time up front in
planning. By taking the following steps, you will not only greatly reduce the amount of time you
spend in the kitchen, but you will also avoid the temptation of last-minute conveniences that often
leads to health problems.
• Plan your meals in advance

• Organize your food stock
• Shop intentionally, based on what you need
• Prepare your meals at a set time and prepare them efficiently
Plan Your Meals, Your Food Stock, and Your Shopping

Once a week, set aside some time to plan your meals for the upcoming week. You can do this with
pen and paper, or there are recipe planning calendars that you can find at most bookstores or more
sophisticated diet and recipe planning software such as Diet Pro and Living Cookbook you can
find online at radiumtechnologies.com.
If the habit of planning your meals in advance is new to you, the recipes in this book are a
great place to start. Leaf through the pages and find all the recipes that appeal to you, and that are
a good starting point for fine-tuning your diet to your metabolic type. Schedule the recipes you
want to try on specific days throughout the week. Ideally this would include breakfast, lunch, and
dinner, as the more meals you can schedule, the more successful you’ll generally be. Be sure to stay
realistic about your life and work schedule and plan appropriately. Regarding snacks, you should
even pencil in what snacks you’ll want to make and have on hand for that week.
By planning out your meals in this manner, you will spare yourself the daily stress of not
knowing what to eat or how long it will take you to prepare it, and from caving in to eating
unhealthy fast or prepackaged foods. If you are traveling, you’ll also want to plan accordingly, per-
haps including a healthy convenience food like Living Fuel (see Chapter 7 or Recommended
Ingredients and Product Locator in the Appendix) in your plan, or at least proactively planning
what type of food you will eat at a restaurant.
When you plan your shopping list each week in this manner, you’ll also be able to plan
what foods you need to stock and therefore shop for only the foods you need. This intentional
shopping will save multiple trips to the store and help you avoid impulse purchases of junk food.
Schedule Time For Efficient Meal Preparation

It is highly beneficial to schedule your food preparation at the same time on a routine basis. This
helps it quickly become a habit you don’t even have to think about, like going to bed and waking
up at the same time every day.
“Batch cooking” is one of the most efficient ways to prepare healthy meals and save your-
self time, especially if you are cooking for a family. This is the method of cooking several days’
worth of meals at one time versus having to cook every day. For instance, you can roast a chicken
or turkey for a Sunday dinner that will yield valuable protein for main dishes and lunches during
the week. You could prepare two oven casseroles while the bird is roasting. After dinner, you could
bone, cut up and bag some of the leftover chicken for Roll-Ups or chicken salad, and simmer the
bones to create a homemade stock that could easily become soup.
The key is to regularly schedule one long or two shorter blocks of time for these batch cook-
ing sessions where you are preparing enough for several days worth of eating. It allows you to effi-
ciently produce a variety of completed or partially completed meals that can be: 1) eaten fresh; 2)
stored properly as previously discussed and consumed within the next two days; and/or 3) placed
in the freezer to be pulled out as needed for quick suppers and lunches during the week.
11: How These Recipes are Arranged

The recipes that Nancy Lee Bentley has created are a unique mix of classic and traditional,
American and international fare, with both healthy gourmet and down-home influences. In the
recipes you will also find a multi-dimensional mix of ingredients, techniques and principles taken
from a very wide range of cooking and food preparation philosophies and schools. Many are
actually adapted from French and other classical cooking techniques, and also borrow from Italian,
Greek, Brazilian, African, German and other international cuisines.
But for all the nuances that make each of them distinct and delicious, they still all have one
thing in common—they’re geared to help you adopt and master my dietary program and eat
according to your metabolic type. While these recipes are designed for ease-of-preparation and
delicious taste, they’re also centered on using the healthiest forms of foods that, as you know by
now, are essential to preventing disease, optimizing weight, increasing energy and a youthful
appearance, and prolonging your life. And they’re designed to help you learn. The main recipe on
each page is always the one best suited for a Mixed Metabolic Type, but as appropriate for each
recipe, the guidelines for Protein and Carb Types to properly prepare the recipe are included. Tips
and notes accompany each recipe to provide further insight to all metabolic types on how to
fine-tune the recipe, or add other recipes, to make it most suitable for their nutritional needs.
In a short time, by working with these recipes and following the advice in each of them, you
will become an expert at “listening to your body” and fine-tuning these recipes and recipes from
any source to your particular health needs.
The following is important information for understanding the cookbook:
• The main recipe that appears on the page is always a Mixed Type or “MX” recipe.
• Protein Types (PT) and Carb Types (CT) need to look under “Cooking Tips” on each
recipe page for specific instructions for varying the recipe to fit Protein and Carb Types.
• Many main recipes contain no meat or can be prepared without adding animal protein. You
will also find some “No-Meat Mains” geared to vegetarians in the Main Dishes chapter.
• All of the recipes have been developed with busy people in mind. The recipes average 15
minutes preparation time or less.
• If you can’t find a particular food, check the Appendix of this book for recommendations
on how to obtain it.
78 HOW THESE RECIPES ARE ARRANGED
How The Recipes are Organized on the Page

The following recipes are logically organized according to each major type of dish or food group,
such as Main Dishes, Desserts, etc. Each of these sections begins with an introduction that
provides some specific information about the foods and recipes that follow.
Note that all the recipes use the following abbreviations:
MX = Mixed Type
PT = Protein Type
CT = Carbohydrate Type
Many of these recipes are actually three recipes in one. The main recipe you see on the page is
always the Mixed Type (MX) recipe. If you have determined that you’re a Protein or Carb Type,
though, you’ll find specific instructions for adjusting and varying the recipes to your needs in the
“Cooking Tips” area of each recipe.
To help you learn and perfect this fine-tuning and eating properly for your metabolic type,
the “Notes and Suggestions” section of each recipe contains 1) ideas for creating metabolically
balanced meals and menus; 2) suggestions to help you listen to your body, monitor your reactions,
and work on fine-tuning the proportions for your specific type.
Customizing These Recipes to YOUR Total Health

As you understand by now, these recipes provide far more than just a list of ingredients and
the procedures for putting them together. They are actually tools—tools that taste great—for
incorporating my entire dietary program into your life so you can prevent disease, optimize your
weight permanently, and live longer. They put the lessons from Part One about the right types
of foods into play, and they teach you how to vary and customize your food intake for your
specific metabolic needs. Remember these general macronutrient ratios for each metabolic type
back in Chapter 5:
General Macronutrient Ratios
Mixed Type: 30% Proteins / 20% Fats / 50% Carbohydrates

Protein Type: 40% Proteins / 30% Fats / 30% Carbohydrates
Carb Type: 25% Proteins / 15% Fats / 60% Carbohydrates
These are starting benchmarks for the amount of macronutrients you should generally try to
consume daily, but instead of getting hung up on these numbers, it is much more important to
listen to your body—your own natural feedback mechanism that will tell you if what you consume
is right or not—to determine your ideal macronutrient ratios.
This whole process of fine-tuning is about becoming more aware of what your body is
telling you. You’ve got an excellent starting point by knowing your basic metabolic type, and by
understanding what foods you should be eating and avoiding, so now—because only you are in
control of your own body—the rest is up to you. Since your goal is total health, do not be afraid
to experiment with these recipes, or any aspect of your daily food intake. Adjust the levels and even
types of ingredients and assess how you feel up to two hours later—when you feel great as
discussed in Chapter 5, you are doing something quite right for your body. Throw out the “rules”
about eating certain kinds of foods at breakfast versus lunch and dinner and instead adopt
the recipes that make you feel best for any meal of the day. Who said you can’t eat soup in the
morning anyway? That said, enjoy!

THE RECIPES: Salads

Salads are most people’s first encounter with raw foods. Quick and easy to make, they are an easy
and delicious way to consume 30–50% of your daily food in a raw state.
Remember that organic vegetables are generally both healthier and tastier. The best way to
begin this program is to focus on the vegetables recommended for your metabolic type; consult
the Recommended Foods Tables in Chapter 5 as needed. Carefully monitor how you feel after
eating these vegetables, and continue to monitor as you expand into trying other vegetables. You’ll
find these salad recipes are a delicious way to experiment with nature’s healthiest foods, and to help
you fine-tune your diet.
You can choose to keep wishing you were thinner, healthier, and younger looking but not
take the steps to actually improve your health. Or you can choose to make achieving optimal health
a true priority in your life, and dedicate yourself to achieving it through the proven advice, recipes,
and resources this book offers. Read on if your health and life are worth that effort.
82 THE RECIPES: SALADS
Aegean Salad
An authentic Greek salad, especially good with summer’s fresh garden bounty.
21⁄ 2 med cucumber, peeled, seeded and diced

1 med tomato, seeded and chopped
1⁄ 3 cup green pepper, minced
Nutrition Facts 8 pitted black olives, cut into quarters

1 med scallion, sliced
calories total fat carbs protein
3 Tbsp feta cheese
Mixed Type: 145 12g 8g 3g 1⁄ 4 cup red wine vinegar
Carb Type: 100 7g 9g 3g
21⁄ 2 Tbsp extra virgin olive oil
Protein Type: 173 14g 10g 5g
1 Tbsp fresh oregano, chopped, or 1 tsp dried
salt and pepper to taste
Cooking Tips
PT: Not really a PT kind of salad, but 1 combine diced cucumber, chopped tomato, green pepper, black
adding 2 cups tiny cauliflowerettes and olives and sliced scallion in large mixing or serving bowl.
reducing cucumbers to 2, using 4 chopped
anchovy filets and increasing olives to 3 Tbsp 2 crumble feta cheese over top. Drizzle vinegar and olive oil over
could help. Use 2 Tbsp extra virgin olive oil. salad. Sprinkle with salt, pepper and oregano. Toss at the table just
CT: Add 1 cucumber. Reduce feta cheese to before serving.
2 Tbsp and olive oil to 1 Tbsp. Decrease
black olives to 2 per person, quartered. Serves 4. Preparation time: 5 minutes.
Notes and Suggestions

For a complete Greek meal, combine this
salad with the Greek Egg-Lemon Soup and
Basic Roast Chicken. Opa!
Chop Chop Garden Salad

A rainbow of garden colors, flavors and crunchy goodness.
2 cups broccoli flowerettes

1 cup cauliflowerettes
3⁄ 4 cup chopped parsley
2 sprigs fresh marjoram or 11⁄ 2 tsp dried Nutrition Facts
1 med shallot, finely chopped
1 8-oz pkg clover sprouts
6 radishes, chopped Mixed Type: 89 7g 6g 3g
2 Tbsp Basic Sunny Seed Mix (page 219)
2 Tbsp extra virgin olive oil
2 grinds fresh black pepper
3 spritz Bragg’s Liquid Aminos (about 1⁄ 2 tsp) Cooking Tips
PT: Use 3 cups cauliflower and 1 cup broc-
1 chop broccoli and cauliflower until coarsely chopped. coli flowerettes. Increase seed mix to 4 Tbsp.
2 combine with parsley, marjoram, shallot, sprouts, radishes, and seed CT: Add 1 cup peeled and diced broc-
coli stems and increase parsley to 11⁄ 2 cups.
mix in a large serving bowl.
Reduce oil to 11⁄ 3 Tbsp and seed mix to 1 Tbsp.
3 drizzle with oil, sprinkle with pepper, and spritz with Bragg’s.
Toss and serve. Notes and Suggestions
Serves 4. Preparation time: 10 minutes. A crunchy, colorful vegetable salad, ideal
for CT, this variation on the Southern
favorite “chop” salad can be served as a side
dish with just about any meat entrée. Or
combine it with a soup like Blended Broccoli,
Asparagus and Artichoke, or Creamy
Avocado, and add additional protein, such
as turkey bacon, cooked leftover turkey for
PT, fresh mozzarella, lowfat farmer or cot-
tage cheese, if you are a CT.
Creamy Eggplant Tossed Salad

This quick, yet creamy, smooth dressing adds a perfect contrast to the broiled
eggplant and leafy greens.
1⁄ 2 lb med eggplant
1 tsp sea salt
1⁄ 2 tsp poultry seasoning or thyme leaves
Nutrition Facts
1⁄ 2 tsp dried basil or oregano
1 large head leaf lettuce
Mixed Type: 209 10g 18g 18g 1 med cucumber, shredded & patted dry
Carb Type: 134 4g 13g 13g 1⁄ 2 cup cooked turkey cubes
Protein Type: 279 15g 18g 221g 2 tsp capers, drained
1⁄ 4 cup Sunny Seed Salad Dressing (page 237)
Cooking Tips
PT: Substitute fresh baby spinach for most 1 turn on broiler. Cut eggplant into 1⁄ 4” slices. Place eggplant slices
of the lettuce, adding 2 cups torn leaf let- on cookie sheet. Sprinkle with salt, poultry seasoning, and basil.
tuce. Increase dark meat turkey to 3⁄ 4 cup
and salad dressing to 1⁄ 3 cup. 2 broil approximately 3–4 minutes per side, until eggplant slices start
to brown. Remove from heat.
CT: Increase cucumber to 2, reduce salad
dressing to 1 Tbsp. 3 meanwhile, tear washed lettuce into large serving bowl. Add
cucumber to salad along with turkey cubes. Cut up broiled eggplant
Notes and Suggestions into chunks and add to salad with capers.
This is a quick and delicious mini-meal 4 pour dressing over salad and toss.
salad with unique flavors and textures. This
can become a main meal salad by adding Serves 2. Preparation time: 15 minutes.
more of the appropriate type of light or dark,
cooked poultry meat, so it is a fast way to fix
lunch when you have leftover roast turkey or
chicken (or even pheasant) after the weekend.
Fresh Mozzarella Plate

The Italians’ favorite Calabrese salad makes use of fresh tomatoes, basil, and
mozzarella cheese. Simple, spectacular, delicious!
2 med cucumbers, peeled and thinly sliced

1⁄ 2 lb fresh mozzarella cheese, sliced
1 cup cherry tomatoes, halved
Nutrition Facts
1 cup fresh basil leaves, packed
1 tsp sea or celtic salt
10 grinds fresh black pepper Mixed Type: 260 20g 7g 14g
2 Tbsp extra virgin olive oil Carb Type: 211 13g 9g 16g
1 assemble serving plates. Layer overlapping slices of cucumber on

plates. Top with fresh mozzarella slices. Cooking Tips
2 arrange cherry tomato pieces and sprigs of fresh basil on cheese. PT: Use whole milk, fresh mozzarella
cheese, the small round white balls in tubs of
3 sprinkle with sea salt and pepper. Drizzle delicately with olive oil. Serve. water, usually found in deli or better cheese
section. Try using 3 cups fresh, cooled,
Serves 4. Preparation time: 5 minutes. steamed asparagus instead of cucumber.
CT: Use lowfat mozzarella. Increase cucum-
bers to 3. You might want to add a small jar
of drained, roasted red peppers to this
antipasto-type plate.

This favorite summer salad plate could
become a full antipasto meal spread with the
addition of sliced buffalo summer sausage,
sardines, pepperoncini peppers, marinated
mushrooms or black olives. Probably would
appeal more to a PT or MX type.

Frilly French Brunch Salad

This adaptation of a light French Bistro Salad, reminiscent of Eggs Benedict,
is ideal for a Sunday brunch or any lunch.
2 heads frisée or curly endive lettuce

4 slices turkey bacon, cut into small pieces
1 med scallion or green onion, sliced
Nutrition Facts
2 Tbsp apple cider vinegar
Mixed Type: 192 14g 4g 13g 2 tsp Dijon mustard
Carb Type: 156 11g 4g 10g 1⁄ 4 tsp sea salt
Protein Type: 243 16g 6g 20g 3 grinds black pepper
6 eggs
Cooking Tips
PT: Could substitute spinach for half of the 1 wash, drain and tear lettuce. Place in large serving bowl.
greens. Use 8 slices of turkey bacon and 8
2 sauté turkey bacon in skillet over medium until crisp. Remove and
eggs. How about spooning warm Hollandaise
sauce (page 176), 1 Tbsp per person, over the sprinkle over greens.
gently cooked egg, instead of drizzling salad
3 add sliced scallion to skillet and sauté 1 minute. Remove from heat.
with vinaigrette?
CT: Might find it more appealing to use 4 whisk olive oil, vinegar, mustard, salt and pepper to blend. Pour
lemon juice instead of vinegar. Use only 4 over greens. Toss.
eggs in this recipe.
5 heat two fingers of water to boiling in medium pan. Add a dash
of vinegar and reduce to medium low. Break eggs, one at a time
Notes and Suggestions into small cup, then carefully slip eggs into simmering water.
This is a standalone main dish salad that Poach 3–4 minutes only.
could be served at almost any meal. PT’s
should monitor level of satiety or satisfac- 6 divide salad onto individual serving plates. Remove lightly poached
tion and increase protein, if still hungry eggs with slotted spoon and place atop each serving. Serve immediately.
after eating.
Serves 4. Preparation time: 15 minutes.
Greek Cucumbers
A traditional cucumbers and cream side dish as an accompaniment to a
lamb, fish or meat entrée.
3 med cucumbers
1⁄ 2 tsp sea salt
1⁄ 2 tsp celery seed
Nutrition Facts
1⁄ 4 cup sour cream
1⁄ 2 calories total fat carbs protein
cup plain yogurt
1 tsp red wine vinegar Mixed Type: 143 5g 16g 6g
2 cloves garlic, minced Carb Type: 68 1g 10g 4g
parsley flakes or dill weed Protein Type: 164 6g 23g 9g
1 peel, seed and slice cucumbers into wing cuts in serving bowl.* Cooking Tips
2 add salt, celery seed, sour cream, yogurt, vinegar, and minced PT: Not really a PT salad, unless you want
to exchange 3 cups of cauliflowerettes for
garlic. Mix well. Garnish, sprinkled with parsley flakes or dill weed.
cucumbers, use 1⁄ 2 cup sour cream, and 1⁄ 4
Serve immediately. cup plain yogurt. Serve 3.
Serves 2. Preparation time: 10 minutes. CT: Just your kind of salad, but add
another cucumber and substitute 3⁄ 4 cup
lowfat yogurt for the dairy.
*You can create wing cuts by cutting a
peeled cucumber in half lengthwise, scooping
out the seeds and slicing halves crosswise.

This side salad is a nice contrast to a plain
meat entrée such as Grilled Lemon Salmon,
Turkey Cutlets, Roast Chicken, or a plain
Broiled Steak for a PT or MX. Add another
vegetable dish such as Grecian Spinach or
Braised Brazilian Greens for a balanced meal.
Grilled Ratatouille Salad

A jiffy version of the classical summer Ratatouille Provencal, presented this
time as a salad that can be broiled indoors or grilled alongside chicken or beef
in the backyard.
1⁄ 4 cup extra virgin olive oil

1⁄ 2 lb eggplant, cut into 1⁄ 2” slices
Nutrition Facts 1⁄ 4 lb zucchini squash, cut into 1⁄ 2” slices
calories total fat carbs protein 1⁄ 4 lb yellow squash, cut in quarters
Mixed Type: 256 17g 24g 7g 1 med red pepper, seeded and cut into quarters
Carb Type: 204 11g 26g 7g 1 small red onion, trimmed, cut into rings
Protein Type: 295 22g 24g 7g 1⁄ 4 lb Roma or plum tomatoes, halved
4 med Portabella mushrooms, cut into halves
4 whole garlic cloves
Cooking Tips
1 4 oz can black olives, drained
PT: Double the amount of mushrooms and Tbsp dried oregano
decrease eggplant to 4 slices.
CT: Decrease olive oil to 2 Tbsp. Use a
1 brush eggplant, zucchini, yellow squash, peppers, onion rings,
sprayer or pastry brush to lightly coat veg-
etables with oil. Skip all but 2 black olives tomatoes, and mushrooms with olive oil.
per serving.
2 grill vegetables over gas grill, charcoal, or even under your oven
broiler, 3–5 minutes on a side, until translucent and partially black-
Notes and Suggestions ened. Cool slightly. Cut into large chunks and arrange on large plat-
In addition to being a perfect partner for a ter or shallow serving bowl.
barbecue, this delicious grilled vegetable dish
3 cut garlic and olives lengthwise into slices and then slivers. Mix with
could easily become a whole antipasto-type
meal salad, with the addition of protein oregano leaves and sprinkle over arranged salad. Serve slightly warm
such as organic buffalo or beef summer or at room temperature.
sausage for PT, leftover grilled or BBQ
chicken breast for CT. Serves 4. Preparation time: 20 minutes.
Hot Asian Shiitake Slaw

This warming, spicy hot Asian-style coleslaw transforms those good-for-you
green leafies into a delicious mushroom and tofu meal salad.
2 Tbsp tamari soy sauce

2 Tbsp lemon juice
2 cloves garlic, minced
Nutrition Facts
1 tsp wasabi powder or grated horseradish
1 Tbsp freshly grated ginger root
1 12 oz pkg silken firm tofu, cubed Mixed Type: 251 12g 19g 20g
3 cups Napa cabbage Carb Type: 222 11g 12g 20g
2 cups bok choy Protein Type: 284 12g 27g 21g
1 Tbsp sesame oil

1 tsp roasted sesame oil
Cooking Tips
11⁄ 2 cups shiitake or button mushrooms, sliced
PT: Substitute half spinach for greens.
Increase mushrooms to 3 cups.
1 blend soy sauce, lemon juice, garlic, wasabi powder or grated horse-
CT: Reduce oil to 1 Tbsp total. Add at least
radish, and grated ginger in medium-sized bowl. Add tofu and mari- 2 more cups of bok choy and/or Napa cab-
nate while preparing other ingredients. bage and omit or greatly reduce mushrooms.
2 wash and cut up greens. Place in large serving bowl.

3 heat a medium skillet or wok over medium high heat. Drain tofu,
reserving marinade. Add sesame oils, mushroom slices, and drained PT’s should monitor how you feel after eat-
ing this dish. You might want to substitute
tofu. Cook, stirring often, until tofu is golden brown.
tempeh for the tofu for greater digestibility.
4 spoon mushrooms and tofu over greens. Bring the reserved Or add sliced oriental beef or bison instead,
to make it a meal salad for your type or MX.
marinade to a boil and pour over the salad. Toss gently to coat.
CT’s may find this satisfying as it is with
Serve immediately. additional greens.
K.I.S.S. Salad in a Flash

Probably the simplest salad you’ve seen, yet amazingly tasty, with so few ingre-
dients and so little fuss.
1 cup finely chopped curly parsley

3⁄ 4 cup shredded jicama
1⁄ 4 cup finely shredded organic carrot
Nutrition Facts
2 tsp extra virgin olive oil or grapeseed oil
1 Tbsp freshly squeezed lemon juice
Mixed Type: 153 10g 16g 3g 1⁄ 4 tsp Spike or Mrs. Dash vegetable seasoning
1 combine chopped parsley, shredded jicama and carrot.
2 sprinkle with olive oil, lemon juice, and vegetable seasoning. Toss and serve.
Cooking Tips
PT: You can make this more for your type Serves 1. Preparation time: 5 minutes.
by substituting or adding spinach for part
of the parsley. This will not have enough fat
for you, so you will probably want to add at
least 1 Tbsp of extra virgin olive oil.
CT: Use 1 tsp oil. This is your kind of dish,
perfect as a salad accompaniment to soup or
main entrée such as a stir-fry or stew.

Enjoy this fast and simple salad with some
additional protein like salmon, eggs or low-
fat cheese for a satisfying CT lunch. This is
barely a snack for most PT’s, but could be the
salad accompaniment in a meat-based menu.
Kohlrabi and Side Kick Dippers

In the South they know it as “Garden Sass,” a plate of just-picked garden fresh
veggies. Pack or serve unusual vegetable sticks with a quick and easy “dry” dip
for a doable lunch or snack on the go.
1 large or 3 med kohlrabi or turnips

4 med celery stalks
Nutrition Facts
1 small jicama
1 red pepper, seeded calories total fat carbs protein
2 small yellow squash Mixed Type: 140 4g 24g 6g

2 cups broccoli flowerettes Carb Type: 98 1g 22g 4g
1 cup snow pea pods Protein Type: 176 6g 28g 8g
1⁄ 3 cup Sunny Seed Gomasio (page 215)
Cooking Tips
1 wash vegetables and pat dry. Peel, where appropriate and cut up
PT: Will need to add more protein such as
into equal size sticks. leftover meat or cheese. Double the celery
and add whole green beans to optimize this
2 arrange on a large platter with a small bowl of Sunny Seed Gomasio
for your type.
topping in the center.
CT: Once again, this is an ideal type of
3 or divide up vegetables and serve a mixed selection of sticks with dish for you, although minimize the amount
about 1 Tbsp Gomasio each (or more as desired). and frequency of the gomasio, ground seeds.
The savory, lightly toasted flavor goes a long
4 serve, encouraging guests to roll or dip their veggie sticks into the way, so you won’t need much.
dry topping. Unusual, but good!
Serves 4. Preparation time: 15 minutes. Notes and Suggestions

A great idea to take along with you for a
handy snack. You might want to purchase
one of those small, soft-sided lunch boxes for
toting your food essentials wherever you go.
A great habit to cultivate!

Marinated Italian Salad

This distinctively Italian salad with its red, green, white, and black colors is
a popular summer favorite. Goes together super fast and looks great on a buf-
fet table in a tall glass container.
1 cup cherry tomatoes, halved and seeded

1 med green pepper, seeded
Nutrition Facts
8 oz provolone or mozzarella cheese
calories total fat carbs protein 1⁄ 4 cup black olives, drained
Mixed Type: 290 24g 7g 13g 1 med cucumber, seeded

Carb Type: 184 12g 10g 9g 1 med red onion
Protein Type: 339 29g 9g 13g 2–3 sprigs fresh basil leaves, torn, or 2 tsp dried basil
2 Tbsp red wine vinegar
Cooking Tips 1⁄ 2 tsp sea salt
PT: An ideal salad for your type, heavy on 3–4 grinds freshly ground black pepper
protein and fat. You could increase olives to
3⁄ 4 cup and olive oil to 1⁄ 3 cup. Add 2 stalks
celery cut into appropriate size chunks. Use 1 cut vegetables and cheese into equal size cuts, about 1⁄ 2” each.
10 oz cheese.
2 in large mixing bowl, combine cherry tomatoes, green pepper,
CT: Too high in fat as is, you can decrease cheese cubes, black olives, cucumber, onion, and basil leaves.
the olives to 8 or so, cut in half. Use only half
3 quickly whisk olive oil, vinegar, salt and pepper together to blend.
the cheese and use lowfat mozzarella. Add
another cucumber to your recipe and serve 4. 4 pour over salad and toss lightly to coat. Serve immediately or cover
and marinate 1–2 hours in refrigerator.
Notes and Suggestions Serves 5. Preparation time: 10 minutes.
This hearty salad can be made into another

Italian antipasto-type meal salad, plated on
a large flat platter lined with lettuce leaves.
PT’s can add anchovies, herring, marinat-
ed mussels, or cubes or slices of bison summer
sausage or turkey ham. CT’s might want to
add radishes, jicama, pickled or fresh okra
or Brussels sprouts to this colorful array.
Middle Eastern Salad

This no-grain version of Taboulleh, a Mediterranean favorite, is packed with
anti-oxidant vitamins A and C.
2 cups curly parsley, chopped

2 cups flat-leaf Italian parsley, chopped
2 med cucumbers, peeled, seeded, finely diced
Nutrition Facts
3⁄ 4 cup finely chopped tomatoes
cup finely diced celery
1 cup chopped fresh mint leaves Mixed Type: 160 12g 12g 4g
1 Tbsp pine nuts Carb Type: 141 7g 17g 5g
2 Tbsp fresh lemon juice Protein Type: 196 17g 10g 4g

1 tsp salt
Cooking Tips
PT: Substitute 1 cup chopped spinach for
1 cup of the parsley. Reduce tomatoes to
1⁄ 2 cup. Increase oil to 3 Tbsp. Use 1⁄ 4 cup
1 combine curly and flat-leaf parsleys, cucumber, tomatoes, celery,
mint leaves, and pine nuts in medium salad bowl. pine nuts.
CT: Ideal for your type. Add 1 med chopped
2 mix lemon juice, olive oil, salt and pepper in small cup and pour
cucumber. Reduce olive oil to 11⁄ 3 Tbsp.
over salad. Toss well to mix. Sprinkle top with a few pine nuts. Serves 3.
3 transfer to serving bowl or divide into servings on lettuce-lined

plates. Serve immediately. Notes and Suggestions
Serves 4. Preparation time: 10 minutes. This is a great summer salad, ideal for CT.
To make it a meal salad, CT could add (2–3
oz) of feta cheese and some chopped egg. PT
and MX could add chopped bison or organic
beef summer sausage, or serve with addi-
tional protein like marinated herring.
Northwoods Broccoli Salad

Reminiscent of that popular broccoli-bacon-raisin deli salad with an up
North twist.
2 heads organic broccoli

1⁄ 2 small red onion, minced
2 Tbsp dried cranberries, minced
Nutrition Facts
6 strips turkey bacon, chopped
calories total fat carbs protein 1⁄ 2 cup mayonnaise
Mixed Type: 313 20g 31g 9g 1⁄ 4 cup plain organic yogurt
Carb Type: 134 10g 9g 4g 1⁄ 4 cup organic walnuts, chopped
1 wash and chop broccoli heads and peeled, tender parts of stems into
Cooking Tips large mixing or serving bowl. Mix with minced red onion and minced
PT: Use 1 head broccoli and 1 head cauli- dried cranberries.
flower. Use 8 strips turkey bacon and
2 sauté turkey bacon strips over medium heat in 8” skillet until crisp,
increase walnuts to 1⁄ 3 cup. Substitute cur-
rants for dried cranberries. but not burnt. Remove and crumble over broccoli.
CT: Reduce bacon to 2 strips. Use 1⁄ 4 cup 3 mix mayonnaise and yogurt together in measuring cup. Pour over
mayo and 1⁄ 2 cup plain nonfat yogurt. salad. Toss to mix. Mix in chopped walnuts. Serve.
Reduce walnuts to 2 Tbsp chopped, sprinkled
on top. Serves 4. Preparation time: 15 minutes.

This hearty, cold weather salad would be a
nice accompaniment to a chili or stew, or
another type of crockpot meal such as Crockpot
Chicken Curry or Venison Stew. Additional
protein, such as more turkey ham instead of
bacon, could make it into a standalone meal
salad, especially for PT. CT’s could pair it
with a Curried Peanut Soup or Miso Soup
with Watercress for a satisfying meal.
Quick Crunchy ‘Cado

A nice combination of creamy, cool, and crunchy.
11⁄ 2 cups cucumber, peeled, seeded and diced

11⁄ 2 cups celery, chunky cuts
1 med avocado, pitted and cubed
1⁄ 2 cup dill pickle gherkins, chopped Nutrition Facts
1⁄ 2 cup flat-leaf Italian parsley, loosely packed
1 tsp lime juice
1⁄ 2 tsp Spike vegetable seasoning or Mrs Dash Mixed Type: 183 14g 15g 4g
5–6 grinds freshly ground black pepper
4 leaf lettuce leaves
1⁄ 4 cup black olive slices
Cooking Tips
1 place cut up cucumber, celery, avocado, and dill pickles in large PT: Increase celery to 2 cups and use only 1
mixing or serving bowl. Vegetable cuts for this recipe should be cup diced cucumber.
roughly equal, about 1⁄ 2” each. CT: Increase cucumber to 21⁄ 4 cups and use
only 3⁄ 4 cup celery. Use 1⁄ 2 avocado, blending
2 roughly chop flat-leaf parsley. Stir into salad ingredients. it with lime juice, vegetable seasoning, and 2
Tbsp of water for a smooth avocado dressing.
3 pour lime juice over salad and stir lightly. Add vegetable seasoning
and pepper. Stir lightly to mix, being careful not to smash avocado
pieces. Serve immediately with leaf lettuce leaves and black olive garnish. Notes and Suggestions
Serves 2. Preparation time: 10 minutes. This is more of a PT kind of salad with its
creamy chunks of avocado. Squares of pro-
volone and/or 4 oz of turkey ham per serving
could turn this into a meal salad for all types.
Sea Salad
Brimming with important trace minerals your body likely needs, this unusual look-
ing Asian-inspired recipe will kick up the flavor and nutrition of your mini-meals.
2 lbs mixed spring greens

11⁄ 2 cups Sea Salad Side (page 246)
1⁄ 4 cup Savory Sunny Seed Mix (page 215)
Nutrition Facts
1 wash and drain spring greens, if not already pre-washed. Divide
Mixed Type: 156 8g 18g 69g
salad onto individual serving plates or serving bowl.
Protein Type: 176 11g 16g 8g 2 top with Sea Salad Side mixture, pouring juice over top as dressing.
3 serve as is, or sprinkled with Savory Sunny Seed Mix, if desired.

Cooking Tips Serve immediately.
PT: Can double seed mix. You may find Serves 4. Preparation time: 5 minutes.
you want to add another tablespoon of oil
for more satiety. Substitute spinach for part
of the mixed greens.
CT: Reduce the seed mix to 2 Tbsp, sprin-
kled on top of the salad, or use a few sprin-
kles (1 tsp) of Sunny Seed Gomasio, instead.

This is a nutrient-rich salad that could be
served with an Oriental-style dish, such as
Ostrich Stir-Fry, if you are a CT, or even Hot
Wings, Thighs & Things, or Miso Glazed
Salmon for Protein types.
Spinach Salad
Spinach and mushrooms, two of the Protein Type’s most recommended veg-
etables, coexist happily in this popular salad with a savory seed topping.
2 10 oz bags fresh baby spinach leaves, washed and stemmed

or greens for CT (see cooking tips below)
8 oz button mushrooms, sliced
Nutrition Facts
1⁄ 2 med cucumber, peeled, seeded and sliced
4 eggs, semi-hardcooked, halved
2 Tbsp Savory Sunny Seed Mix (page 215) Mixed Type: 157 9g 10g 13g
2 Tbsp Basic Herb Vinaigrette or Sunny Seed Salad Dressing (page 237) Carb Type: 123 7g 7g 9g
1 drain spinach and pat dry with paper towels or spin dry in salad
spinner. Place in serving bowl or on individual salad plates. Cooking Tips
2 arrange mushrooms, cucumber slices, and egg halves on salad. Top PT: Can increase seed mix to 1⁄ 4 cup and
double the mushrooms. Substitute celery for
with Savory Sunny Seed Mix and Basic Herb Vinaigrette or Sunny
cucumber, if desired.
Seed Salad Dressing.
CT: Since spinach is not one of your highly
Serves 4. Preparation time: 5 minutes. recommended greens, replace at least half of
the spinach with a mixture of bok choy,
Napa cabbage, parsley, watercress or other
greens. Increase cucumbers to 2. Top with
Basic Herb Vinaigrette. Skip seed mix and
add 1⁄ 2 cup mung bean sprouts.

This is an ideal salad for a PT. Make it into
a meal salad by increasing the eggs and
adding turkey bacon bits. Or serve with
Herb Seasoned Broiled Steak, Horseradish
Buffalo Burgers, or Mustard Tarragon
Salmon for a delicious, satisfying meal.

Stuffed Cukes and Zukes

A versatile little recipe that goes as appetizer, snack or salad to the next
potluck, when you don’t know what to do with all those cucumbers and zuc-
chinis in your garden.
8 baby zucchini
8 small cucumbers
Nutrition Facts 3⁄ 4 cup Sesame Miso Spread (page 221)
calories total fat carbs protein 1⁄ 2 cup chopped curly parsley

1 wash zucchinis and cucumbers and cut in half lengthwise. Scoop
out seeds with melon baller or small measuring spoon. Discard or put
through juicer.
Cooking Tips
2 shred two of the baby zucchinis on the larger holes of a vegetable
PT: Could use half celery stalks instead of grater. Gently pat dry with paper towel and place in small bowl.
cucumbers. Increase Sesame Miso Spread to
1 cup. 3 add chopped parsley and sesame spread to shredded zucchini and
CT: Reduce Sesame Spread to 1⁄ 2
cup and mix together until combined.
increase chopped parsley to 1 cup.
4 pile vegetable filling into zucchini and cucumber halves. Arrange on
platter, decorate with parsley sprigs and allow 2 “boats” per person.
These vegetable-stuffed vegetables make a
great CT platter. Just reduce the amount of
seeds, or use hummus bean spread instead of
sesame spread. Serve as an appetizer, counted
as a vegetable or salad, for part of your
balanced meal. PT’s will probably want to
add more protein to feel satisfied, but this
can be a great carry-along snack, as well.
Sunny Rainbow Cabbage Salad

This coleslaw plus is not only beautiful, it’s a winner in the flavor depart-
ment, one of those cold weather salads you’ll use again and again.
2 cups shredded green cabbage

1 cup shredded red cabbage
1⁄ 2 cup finely shredded carrots
Nutrition Facts
2⁄ 3 cup parsley, chopped
1 med scallion, chopped
2 Tbsp grapeseed oil Mixed Type: 116 9g 8g 3g
2 Tbsp apple cider vinegar Carb Type: 90 6g 10g 3g
1 tsp dill weed Protein Type: 165 14g 3g 4g
1 tsp Spike vegetable seasoning or Mrs.Dash

2 Tbsp Savory Sunny Seed Mix (page 215)
Cooking Tips
PT: You can substitute 1 cup of spinach for
1 in large serving bowl, combine cabbages, carrots, parsley, and scallion. 1 cup of the green cabbage, add 1⁄ 2 cup finely
sliced celery, and decrease red cabbage to 1⁄ 2
2 combine oil, vinegar, dill weed, and vegetable seasoning. Pour over cup. Increase seed mix to 1⁄ 4 cup and oil to
salad. Sprinkle with seed mix and toss well. 3 Tbsp.
3 flavor is improved, if refrigerated for at least 20 minutes before serving. CT: Add 1 large zucchini, shredded. Use
11⁄ 2 Tbsp grapeseed oil. Reduce seed mix to
Serves 4. Preparation time: 15 minutes. 1 Tbsp or use 2 tsp Sunny Seed Gomasio,
sprinkled on top.

A rainbow of colors and flavors, this salad is
a way to spark up winter meals and
appetites. Add a bit of toasted sesame oil for
an Oriental flavor. Pair this with a stew,
chili or Hot Wings for a satisfying meal for
game night. Or serve it as the salad side in
a tailgate picnic basket with cold, oven
“fried” chicken breast.
Watercress Salad
A delightful spring-into-summer salad that goes well with almost any salmon
or light chicken dish.
3 Tbsp fresh lemon juice

2 tsp Dijon mustard
Nutrition Facts
1⁄ 2 tsp tamari soy sauce
Mixed Type: 134 10g 8g 4g 3 bunches watercress, washed and stemmed
Carb Type: 126 9g 10g 3g 1 cup jicama, peeled, cut into sticks
Protein Type: 235 22g 6g 7g 2 Tbsp slivered almonds, toasted
2 Tbsp feta cheese, crumbled
Cooking Tips
PT: Can add 2 cups torn spinach and 1 1 in jar or glass measuring cup, combine lemon juice, mustard, olive
cup asparagus cuts to make this salad more oil, tamari, and pepper. Whisk to blend.
in line with your type. Increase oil to 1⁄ 4 cup.
Use 2⁄ 3 cup jicama sticks. Increase nuts to 3 2 wash and stem watercress. Place in large serving bowl. Drizzle on
Tbsp and feta cheese to 3 oz. desired amount of salad dressing and lightly toss to coat.
CT: Can increase jicama to 11⁄ 2 cups. 3 divide salad onto serving plates. Top with jicama sticks, almonds,
Reduce oil to 1 Tbsp. Reduce or eliminate
and feta cheese. Serve immediately.
almonds and substitute sliced waterchestnuts.

A delightful salad that goes well with almost
any salmon or light chicken dish. A meal for
any type, but especially PT.
THE RECIPES: Vegetables

Low in calories and fat, high in fiber, and with almost all the vitamins and minerals your body
needs, vegetables are the nutritional goldmine of all foods. Fortunately, there is a wide diversity of
vegetables available, and the recipes in this cookbook make great use of them, especially the lower
carbohydrate, non-starchy, above-ground vegetables recommended for your metabolic type.
You’ll find yourself using vegetables in some unexpected ways with these recipes. In addition to
one-dish meals like stews, soups and salads, you’ll also find new and interesting recipes for sprouted
snack vegetables made from beans and seeds, fermented vegetables like sauerkraut, and nutritious
sea and land vegetable combos. You’ll find juiced and puréed vegetables made into beverages, and
dehydrated into Vegetable Leathers and No-Grain Vegetable Crisper crackers for tasty snacks. You’ll
even find no-grain wrappers for sandwiches and roll-ups, made primarily from vegetables.
With the tools and recipes in this book, you will not only be able to eat your veggies—you
will really enjoy them as lifelong partners in helping you achieve total health and well-being.
102 THE RECIPES: VEGETABLES
Braised Brazilian Greens

When flash-seared in a wok or heavy skillet instead of being cooked to death
in water, dark leafy greens like collards, kale, or swiss chard become a whole
new eating experience—and retain their nutrients.
3 lbs collard greens, kale, turnip greens,

bok choy, Swiss chard or mixture of dark leafy greens
Nutrition Facts
2 Tbsp coconut oil
calories total fat carbs protein 7 cloves fresh garlic, chopped
Mixed Type: 186 9g 17g 14g 6 oz turkey ham, diced

1⁄ 4 cup clean, filtered water
Protein Type: 278 14g 21g 22g 1 Tbsp tamari soy sauce
2-3 dashes hot pepper sauce
Cooking Tips
PT: Substitute 2 lbs spinach and use only
1 lb of the other greens. Increase turkey ham 1 wash greens. Cut along middle to remove woody stems.
to 10 ounces.
2 cut into chiffonade or thin strips by rolling stacked green leaves
CT: Reduce coconut oil to 1 Tbsp. Omit or lengthwise into a roll and cutting crosswise into 1⁄ 4” strips.
reduce turkey ham to 3 oz, if combining
this dish with another vegetable for a whole 3 heat a large wok or deep heavy skillet with cover over high heat.
meal. Could also used semi-hardcooked eggs When hot, add oil and garlic, and sauté for 30–45 seconds or until
as protein. starting to brown lightly. Add turkey ham and sauté for 1 more minute.
4 add cut up greens and stir-fry over high heat, stirring constantly for
Notes and Suggestions about a minute. Add water, cover and steam for about 2 minutes.
This is a quick and easy standalone meal or
mini-meal for fall or winter, when dark
5 add seasonings and taste. Serve immediately as a side dish or on its
leafy greens are plentiful. This can be paired own as a satisfying mini-meal.
with dark meat turkey cutlets or a bison
meatloaf for a PT meal. CT’s could use it
with Crunchy Chicken Casserole, white
meat Roast Chicken, Ostrich Meatballs. Or
add 2–3 oz of turkey ham cut into match-
sticks and another vegetable such as Sautéed
Cabbage with Dill.
Broccoli-in-a-Hurry Curry
Almost everyone likes this simple, yet slightly exotic-tasting vegetable dish. Fast,
easy, and elegant, even if you’re preparing for a special gathering or entertaining.
1 head broccoli
1⁄ 3 cup Curry Mayonnaise (page 238)
Nutrition Facts
1 wash broccoli and cut off woody ends. Cut broccoli into spears.
2 steam broccoli over boiling water in a steamer basket or colander Mixed Type: 184 15g 10g 5g
for 7 or so minutes until bright Carb Type: 140 10g 10g 5g
3 spoon Curry Mayonnaise over hot broccoli in serving dish or serve
on the side. Serve immediately.
Cooking Tips
PT: Use 1⁄ 2 cup Curry Dressing.
CT: Use 1⁄ 4 cup reduced fat Curry Dressing
(use 1⁄ 2 lowfat yogurt and 1⁄ 2 mayonnaise).

This simple, yet dressy vegetable dish can
complete a primarily meat-based entrée
such as Grilled Caribbean Chicken, Roast
Chicken, or Turkey, or even a plain meat or
seafood dish such as Broiled Miso Salmon or
Herb Seasoned Steak Broil for a PT. CT
eaters can use the reduced fat version of the
Curry Dressing and enjoy the dish combined
with a soup, meat, and vegetable salad or
casserole for a complete repast.

Broiled Eggplant Parmish

This Eggplant “Parmesan-ish” vegetable dish has the taste of the authentic
version, but is ready in a fraction of the time, with a fraction of the carbs.
1 med eggplant, cut on an angle into 1⁄ 4” slices

1 tsp sea salt
Nutrition Facts
1 Tbsp poultry seasoning
2 tsp dried oregano or basil
Mixed Type: 106 6g 12g 5g 2 med tomatoes, thinly sliced
Carb Type: 90 5g 11g 3g 4 Tbsp Basil Pesto (page 239)
1⁄ 4 cup grated Parmesan cheese
Cooking Tips
1 turn on broiler. Brush or spray eggplant slices lightly on both sides
PT: Eggplant is not really a PT type of veg-
etable, so you’ll probably want to skip this dish. with oil. Sprinkle with salt, poultry seasoning, and oregano or basil leaves.
CT: Reduce the pesto and Parmesan cheese 2 broil eggplant slices for 3–4 minutes on each side, until they start to brown.
to 2 Tbsp each for the whole recipe.
3 remove from oven. Place a thin slice of tomato on each eggplant
slice and spread with Basil Pesto.
4 sprinkle grated Parmesan cheese over top and broil for 1–2 more
This could be served as a vegetable side
minutes until warmed through, and pesto and cheese start to bubble.
dish with a Marinated Italian Salad, Fresh
Mozzarella Plate, or Fennel Parmesan and a Serve immediately.
salad. Or increase portion size by serving to 2
only, and serve with Horseradish Buffalo.
Brussels Sprouts Trio

These quickly braised “little cabbages” join kale and leeks in a vegetable side
laced with country Dijon mustard.
2 Tbsp coconut oil

2 med garlic cloves, smashed
2 med leeks, washed and sliced
Nutrition Facts
4 cups Brussels sprouts, washed, stemmed and quartered
1 tsp fresh or 11⁄ 2 tsp dried rosemary
1 bunch kale, stems removed, coarsely chopped Mixed Type: 163 8g 21g 6g
1⁄ 4 cup water Carb Type: 133 5g 21g 6g
3 Tbsp Dijon or country Dijon mustard Protein Type: 149 8g 8g 6g
1 heat a wok or deep, heavy porcelain-clad pan with a cover over high heat. Cooking Tips
2 add oil and garlic, stir for a few seconds. Then add leek slices. Stir- PT: Adapt this more to your type by substi-
tuting spinach for kale, using half green
fry, stirring constantly, for about 2–3 minutes or until leeks start to wilt.
beans and half Brussels sprouts, added at the
3 add Brussels sprouts and rosemary and stir-fry for 2–3 minutes. same time.
Reduce heat to medium, add cut up kale and water, stirring to com- CT: Reduce oil to 1 Tbsp.
bine. Cover and steam for 3–5 minutes, until fork tender.
4 remove cover, stir in Dijon mustard to coat. Remove to serving dish Notes and Suggestions
and serve immediately. This fast, cold season vegetable could be
made into a mini-meal by serving it with
sliced turkey ham, Beef ‘n Beer Stew or
Ground Turkey and Gravy on a frosty, mid-
winter evening.
Cauliflower with Tapenade Crown

A simple, yet elegant steamed cauliflower with an olive tapenade or olive-nut
paste crown. Sounds more complicated than it really is, yet looks beautiful
with cauliflowerettes reassembled to look like a whole head on its own original
leafy base “plate.”
1 head cauliflower, about 2 pounds

Nutrition Facts 4 Tbsp Black Olive Tapenade (page 240)
Mixed Type: 113 4g 17g 5g 1 place a steamer basket or strainer into the bottom of a large covered
Protein Type: 173 8 23g 8g kettle. Add 1–2” of water and bring to a boil.
2 working from the back of the cauliflower head, remove leaves and
Cooking Tips stem in one piece by pulling back leaves and cutting stem through at
PT: This is an ideal PT vegetable dish. the base of the head. Place base plate on platter or flat serving dish.
Double the amount of black olive-nut paste.
3 being careful and using a sharp knife, break cauliflower into 2–3”
CT: Broccoli, cabbage, turnip or summer flowerettes, cutting deep gashes in stems to shorten cooking time.
squash could be substituted for the cauli-
flower. Try a small portion of the Tapenade, 4 steam cauliflowerettes over boiling water on medium high, until
but if you find it’s too rich, you could also barely tender, for approximately 8–9 minutes. Remove from heat.
try a Basil Pesto (page 239) or Red Onion
Cilantro Relish (page 245) topping instead. 5 reassemble cauliflowerettes to look like original head on top of their
leaves on platter. Spread or mound olive tapenade over top and serve.
Or serve accompanied by a small bowl of the rich olive-nut paste.
Another vegetable that’s sophisticated 6 if you have the luxury of more time, this can be prepared by steam-
enough to serve for company or as an extra ing the whole head of cauliflower intact as above. Or rub with extra
special family meal. You don’t have to fuss virgin olive oil, sprinkle with sea salt and roast in 350°F oven, 35–40
with the presentation, if you don’t want to.
minutes, covering with tapenade the last five minutes, for a more
Pair this with Roast Chicken, Grilled Bison
Steaks, or Mustard Tarragon Salmon. flavorful dish.

Confetti Spaghetti Squash Sauté

This brightly colored red, yellow, and green vegetable dish is beautiful enough
for company, quick enough for everyday.
1 large spaghetti squash, cooked and scooped out of shell

2 Tbsp raw or organic butter
1 med shallot, minced
Nutrition Facts
2 Tbsp red pepper, finely chopped
2 Tbsp green bell pepper, finely chopped
1⁄ 2 tsp Spike vegetable seasoning or Mrs. Dash Mixed Type: 156 7g 24g 3g
freshly ground black pepper to taste Carb Type: 130 4g 24g 3g

1 if not already cooked, boil spaghetti squash, cut in half, in large pan
with water over medium heat until fork tender. Remove from pan, Cooking Tips
cool slightly and scoop out spaghetti strands with fork. PT: This is not your best recipe, unless you
serve a minimum 1⁄ 2 cup as a base for No-
2 in large pan, melt butter over medium heat and add minced shallot.
Pasta Primavera Vegetables, and add protein
Sauté lightly for about a minute until flavors are released. like meat balls or Ground Turkey and Gravy.
3 add cooked spaghetti squash and stir to mix. Stir in chopped red CT: Reduce butter to 1 Tbsp.
and green peppers. Add seasonings to taste and continue cooking
until vegetable is heated through, about 2–3 minutes.
4 remove to serving bowl. Garnish with Savory Sunny Seed Mix, Serve this, if you are MX or CT eater, with
Sunny Seed Gomasio or Parmesan cheese, as desired. a fresh tomato sauce and lowfat Parmesan
cheese and lean, ground, seasoned ostrich
Serves 4. Preparation time: 10 minutes. as a standalone recipe for a quick and easy
weeknight meal.
Fennel Parmesan
A tasty accompaniment for fish, chicken or lamb.
2 lb fennel, washed and diagonally-sliced

1 cup clean, filtered water
2 tsp raw or organic butter
1⁄ 2 tsp sea salt
Nutrition Facts
2⁄ 3 cup Parmesan or Romano cheese
1 heat large skillet over medium heat. Add fennel slices and water.
Steam fennel for 5 minutes, until water is evaporated.
Cooking Tips 2 when water is gone, melt butter in skillet. Stir fennel to coat and
cook 2–3 minutes more.
PT: While fennel is not one of your highly
recommended vegetables, you might try 3 Sprinkle on salt, pepper and Parmesan cheese. Heat for 2–3 more
this recipe with a whole head of celery and
minutes or place under broiler, until cheese starts to turn golden.
half a bunch of asparagus spears, sprin-
kled with 1⁄ 2 tsp Spike vegetable seasoning Serve immediately.
or Mrs. Dash before cooking. Use 3⁄ 4 cup
Parmesan cheese.
CT: Reduce Parmesan cheese to 1⁄ 3 cup
reduced fat cheese.

Serve Fennel Parmesan as a special veg-
etable side dish to accompany a Broiled
Lemon Fish or Roast Chicken dinner,
paired with a mixed greens and radicchio
salad tossed with Dijon vinaigrette dressing.
Gado Gado Vegetables

This Indonesian favorite with its peanut buttery sauce does an amazing job
of transforming common, everyday vegetables into downright good eating.
1 med head cabbage, cut into wedges

2 med turnips, peeled and cut into 8 slices
3 stalks celery
Nutrition Facts
1 cup green beans
cup Asian Dressing made with peanut butter (page 236)
1 bring 1 cup water to boil in bottom of large, covered saucepan.
2 place vegetables in steamer basket and lower into pan. Cover and
steam for 5–8 minutes or until vegetables are tender.
Cooking Tips
3 remove to serving bowl and pour Asian Dressing on top. Serve PT: Reduce cabbage to 1⁄ 2 head. Increase
immediately. celery to 5 large stalks and green beans to
2 cups. Could also add 2 cups spinach leaves.
Serves 4. Preparation time: 15 minutes. Increase dressing to 1⁄ 2 cup.
CT: Reduce dressing to 1⁄ 4 cup.

This is a classic vegetable main dish that
could stand on its own for an MX or CT
winter meal. PT’s will want to add some
protein in the form of turkey ham or bison
summer sausage chunks. Or serve as a veg-
etable side dish with a heavier meat entrée
such as Turkey Cutlets or even roast beef.

Grecian Spinach
This spinach with Greek flair is easy to make as an everyday vegetable on its
own, or as a special dinner partner for lamb, chicken or fish.
1 Tbsp coconut oil

1⁄ 2 small red onion, thin sliced into rings
2 lb fresh baby spinach, washed and stemmed
Nutrition Facts
1⁄ 2 tsp grated lemon peel
calories total fat carbs protein 1⁄ 2 tsp sea salt
Mixed Type: 111 6g 10g 8g 3–4 grinds freshly ground black pepper
Carb Type: 89 4g 12g 7g 1⁄ 4 cup feta cheese, crumbled
1 heat a large pan with a lid over medium high heat. Add oil and
Cooking Tips sliced red onion. Sauté until onion starts to wilt.
PT: Increase feta cheese to 1⁄ 2 cup. 2 add spinach and quickly sauté for 2–3 minutes. Add lemon peel, salt
CT: Decrease oil to 1 Tbsp. Decrease spinach and pepper. Cook a few seconds more to release flavors.
to 1 lb. Add 11⁄ 2 lbs other dark leafy greens
such as chard or beet greens. Increase lemon 3 add crumbled feta cheese and stir to incorporate. Transfer to serv-
peel to 1 tsp. For cheese, use 1 Tbsp feta mixed ing dish and serve immediately.
with 1 Tbsp nonfat cottage cheese.

This recipe is ideal for PT, but can be mod-
ified for CT by adding other dark leafy
greens such as Swiss chard or beet greens. To
make this into a meal, add protein such as
turkey ham or bacon for a PT or MX. CT
can increase the proportion of lowfat cottage
cheese. Serve this vegetable with Herbed
Lemony Lamb Chops or Chicken Breast. If
you find that your thirst increases or you feel
strange after eating this quantity of
spinach, try increasing the proportion of the
other greens (except PT) and drink more
clean water.
Green Bean Casserole

Yes, you can have your traditional holiday favorite, modified with alterna-
tive crunchy toppings.
1 lb fresh green beans, washed, snapped and cut up

1⁄ 2 lb fresh mushrooms, sliced
1 11 oz can organic cream of mushroom soup
Nutrition Facts
2 Tbsp grated horseradish
1 tsp Worcestershire sauce
3 grinds fresh ground black pepper Mixed Type: 118 5g 16g 5g
1⁄ 2 cup broken Vegetable Crispers (page 223) or Protein Type: 125 5g 17g 6g
3 Tbsp Savory Sunny Seed Mix
Cooking Tips
1 preheat oven to 350° F. Combine all ingredients except toppings
PT: You’ll be happy to know this is just your
together in oiled casserole. Cover. type of vegetable dish. You can even increase
mushrooms to a 12 oz pkg. You can choose
2 bake for about 45 minutes until beans are tender. Remove cover
the Savory Sunny Seed Mix topper or use
and sprinkle with topping of choice. Return to oven for ten more min- both toppings!
utes, increasing heat to Broil, and broiling top, if desired.
CT: Even though green beans are not your
3 this dish can be made quickly for everyday consumption, by steam- most recommended vegetable, you can
enjoy this as a special treat, following the
ing the green beans and mushrooms over boiling water in a steamer
recipe as listed.
basket or colander for 8–9 minutes. Reserve water for soup stock.
4 stir soup, horseradish, Worcestershire sauce, and pepper into beans.

Return to burner and heat through, approx 3 minutes. Transfer to
More than likely, you’ll be inclined to serve
serving dish and sprinkle with desired toppings.
this with a traditional Thanksgiving or
Serves 4. Preparation time: 10 minutes. Christmas spread, but you could also make
this into a whole meal casserole by adding
leftover, cooked dark meat chicken or turkey,
pieces of roast beef or even leftover chunks of
meat loaf or Quick Beef Steaks with Wine, if
you are a PT or MX.
Lemon Pepper Green Beans

An easy, fresh green bean side dish you could serve to guests or at any weekday
dinner, substituting Lemon Pepper seasoning, if you are in a hurry.
3 lb fresh green beans

2 Tbsp organic butter or coconut oil
Nutrition Facts
1⁄ 4 cup lemon juice
2 tsp grated lemon rind or 2–3 drops lemon oil
Mixed Type: 174 7g 27g 6g freshly grated black pepper
Protein Type: 234 14g 27g 6g 2 tsp Spike vegetable seasoning or Mrs. Dash
Cooking Tips 1 in large heavy skillet over high heat, stir-fry green beans in butter or
PT: Definitely a PT vegetable dish. You can coconut oil and garlic until crisp tender.
use coconut oil or butter, increasing to 2 Tbsp.
2 reduce heat to medium, add lemon juice, lemon peel, pepper, and veg-
CT: Instead of green beans, you could etable seasoning. Cover and let steam for 2–3 minutes, stirring occasionally.
make the same dish with broccoli, zucchini
or summer squash, Brussels sprouts or dark 3 transfer to serving bowl and serve immediately
leafy greens.

This peppery vegetable would be a good
accompaniment to a saucy meat dish like
Turkey and Gravy or Crockpot Chicken
Curry for all types.
Mashed Fotatoes
You might be surprised how much this “like mashed potatoes” dish simulates
the taste and texture of the “real” thing.
1 head fresh cauliflower, about 11⁄ 2 lbs

2 Tbsp organic or raw butter
1⁄ 4 cup organic or raw half and half
Nutrition Facts
1⁄ 4 tsp sea salt
2–3 grinds black pepper
1 steam cauliflower until tender in steamer basket or small amount of
water in saucepan.
2 in food processor, blend cauliflower, butter, cream, sea salt and pep-
Cooking Tips
per, until smooth.
PT: This creamy dish is right for your type.
3 transfer to serving bowl. Serve immediately. You can increase the butter to 1⁄ 4 cup.
Serves 4. Preparation time: 15 minutes. CT: You will want to substitute lowfat
buttermilk for the cream and reduce the
butter to 1 Tbsp.

This is an amazingly authentic substitute
for those high starchy spuds, especially when
served as a holiday vegetable or base for
meat with gravy like Ground Turkey and
Gravy or Red Peppery Buffalo Steaks.
No-Pasta Primavera Vegetables

This classic Italian vegetable mélange can be prepared as a side dish, or
ladled over spaghetti squash, Zucchetti or low-carb pasta for a wonderful
meal anytime.
2 med zucchini, sliced

2 med yellow squash, sliced
Nutrition Facts
3 stalks celery, diagonally sliced
calories total fat carbs protein 1 small red pepper, seeded, cut into strips
Mixed Type: 205 3g 18g 9g 1 small yellow pepper, seeded, cut into strips
Carb Type: 171 9g 17g 9g 1 cup broccoli flowerettes
Protein Type: 250 17g 19g 11g 3 Tbsp extra virgin olive oil
3–4 cloves garlic, sliced
1 cup fresh basil leaves, packed, or 3 Tbsp dried
Cooking Tips
1 cup Italian flat-leaf parsley
PT: Omit yellow peppers. Substitute 2 cups 3 Tbsp tamari soy sauce
asparagus for zucchini, 1 cup green beans 1⁄ 4 cup Parmesan cheese
for broccoli, increase celery to 5 stalks. Add
3 Tbsp Savory Sunny Seed Mix, optional (page 215)
1 more Tbsp oil and increase seed mix and
Parmesan cheese to 1⁄ 3 cup.
CT: Follow recipe as is or vary by omitting 1 wash and cut up vegetables. Once you master this recipe, you’ll be
celery and increasing broccoli to 2 cups. able to cut up the vegetables while the pan is heating.
Reduce oil and Parmesan cheese to 2 Tbsp.
Omit seeds. 2 heat one large, heavy, porcelain-clad Dutch oven or wok over high
heat. Add olive oil and garlic slices. Stir-fry 1–2 minutes.
Notes and Suggestions 3 add zucchini, yellow squash, celery, broccoli, and stir-fry, stirring con-
stantly, for 7–8 minutes until vegetables start to soften and brighten.
The co-author’s quick, prize-winning recipe,
adapted from the classic Italian dish, is a 4 add red and yellow pepper strips, basil leaves, and parsley and 2⁄ 3 cup
staple that you probably will find yourself
water. Cover. Reduce heat to medium high and steam 3–4 minutes.
using regularly, varying with vegetables in
season and adding different protein foods, 5 remove from heat. Add tamari soy sauce and stir. Serve immediate-
such as dark meat of chicken, turkey, beef or
ly as is, or sprinkled with Parmesan cheese and a sprinkle of Savory
fish for PT eaters. It could stand on its own
as a main meal for CT or MX, but could Sunny Seed Mix, if desired.
also work with ostrich or chicken breast. Add
chunks of uncooked meat with the garlic or
add leftover cooked meat at the end.
Roasted Asparagus
This is a delicious vegetable, quickly roasted in a pan or slow-roasted in the oven.
2 lb fresh asparagus
3 Tbsp coconut oil or organic or raw butter
1 Tbsp Bragg’s Liquid Aminos or tamari soy sauce
Nutrition Facts
1 if oven roasting, preheat oven to 500°F. Wash, pat dry and cut off calories total fat carbs protein
woody ends of fresh asparagus.
2 mix coconut oil and Bragg’s in frying or baking pan. Roll asparagus Protein Type: 169 14g 9g 5g
around in oil mixture to coat.
3 roast on stovetop for 7–9 minutes over medium heat, shaking pan Cooking Tips
several times to prevent sticking. Or bake at 500° for 8–10 minutes, PT: Another optimum PT vegetable.
stirring occasionally. Serve. Increase oil or butter to 4 Tbsp.
CT: Vary the recipe by using other veg-
etables, including turnips, okra, cabbage
chunks or baby onions, but decrease oil to
1 Tbsp or less.

If you have the time for a special treat or
family dinner, you will LOVE slow roasted
asparagus. Simply follow the recipe, but
roast marinated asparagus at 250°F. for
6–7 hours, stirring occasionally. Melts in
your mouth!

Sautéed Cabbage with Dill

Once again, cole crops like cabbage and turnips are delicious when lightly
sautéed instead of boiled. The double dose of dill really perks up this normally
mundane vegetable.

1 med head green cabbage, cut into 1⁄ 2–3⁄ 4” pieces
Nutrition Facts
1 tsp dill seeds
calories total fat carbs protein 1⁄ 2 tsp sea salt or Spike vegetable seasoning
Mixed Type: 111 6g 14g 4g 4–5 grinds fresh black pepper

Carb Type: 85 3g 14g 4g 2 tsp dried dill weed
Cooking Tips 1 heat butter or coconut oil in large skillet over medium heat.
PT: Not an ideal vegetable for your type. 2 add cabbage chunks and dill seeds. Sauté cabbage over medium
Try this recipe with 2 lbs green beans or high, stirring frequently, until cabbage is translucent and starts to wilt,
asparagus.
approximately 6–7 minutes. Okay if it gets a little browned.
CT: Reduce the butter or oil to 1 Tbsp.
3 remove from heat, Stir in sea salt, fresh black pepper and dill weed.
Serve immediately.
Cabbage can be delicious served this way
as a vegetable side dish with a hearty soup
or stew, or as the complement to a small
portion of roasted Cornish hen or breast of
chicken stir-fry.
Savory Summer Squash

One of the simplest, yet most delightful summer vegetable dishes, this is a great
“what to do with” recipe for a bumper crop of garden squash.
4 large crookneck yellow squash

2 cloves fresh garlic, smashed
Nutrition Facts
1⁄ 2 tsp Spike vegetable seasoning or Mrs. Dash

1 wash and cut up yellow squash into 1⁄ 2” pieces. Discard any big
seeds or put through juicer..
2 heat medium skillet over medium heat. Melt butter and add
smashed garlic.
Cooking Tips
3 add squash and stir to coat. Cover and simmer for 5–7 minutes. PT: Substitute half asparagus cuts and
cook the same way. It’s OK if you find you
4 sprinkle with vegetable seasoning. Serve immediately.
need to double your portions.
Serves 4. Preparation time: 10 minutes. CT: Reduce the butter to 1 Tbsp.

When summer squash or zucchini is cooked
in this way, it appeals to everyone, even
small children, as long as it’s not over-
cooked. Pair it with a green salad and low-
fat cottage or farmer’s cheese on a hot night
for a CT, or team it with a heartier
Crunchy Chicken Salad or burgers on the
grill for an MX or PT.
Zesty Fennel with Pea Pods

This quick, unique vegetable combo takes on a new kick with a smoky bite of
hot chipotle pepper sauce.
11⁄ 2 Tbsp coconut oil

4 cups fennel, diagonally-sliced
2 Tbsp minced red onion or 1 sliced scallion
Nutrition Facts
1 cup snow peas, cut in half on diagonal
1 tsp hot chipotle sauce or few dashes hot pepper sauce
1 heat medium skillet over medium heat.
2 add coconut oil, fennel and minced red onion. Steam-sauté, stirring
frequently, for 5–6 minutes.
Cooking Tips
PT: Fennel is not one of your highly recom- 3 stir in snow peas. Cover, reduce heat and steam 3 minutes more.
mended vegetables. You could, however, do a
4 add chipotle sauce and stir to coat. Serve immediately.
similar treatment with celery hearts instead.
Use 2 Tbsp oil. Serves 2. Preparation time: 10 minutes.
CT: Reduce oil to 1 Tbsp.

Excellent paired with Roasted Salmon
(PT), Halibut or Tilapia (CT) with Pesto
Crust. If you can’t find the smoky chipotle
pepper sauce, you could use a hot pepper
sauce of your choice.
Zucchini with Walnuts

Another savory way to prepare this prolific garden vegetable.
3 med zucchini squash

1⁄ 4 cup raw or organic butter
1⁄ 4 cup chopped organic walnuts Nutrition Facts
1 wash zucchini. Cut off ends. Cut into 1⁄ 4” slices.
2 heat a medium skillet over medium heat. Melt butter and add zuc- Carb Type: 107 9g 7g 3g
chini. Stir to coat.
3 sauté zucchini in butter, partially covered, for 7–8 minutes until

translucent, but not soggy and limp. Cooking Tips
PT: While zucchinis are not on the top of
4 remove from heat and transfer to serving bowl. Sprinkle with veg-
the list of your best vegetables, you can vary
etable seasoning and chopped walnuts. Serve immediately. this recipe with good results by decreasing
quantity of squash to 2 and adding 1 lb
asparagus cuts. You can increase butter to
1⁄ 3 cup.
CT: Add 1 more zucchini, but limit wal-

nuts or other nuts to 1 Tbsp, finely chopped,
and butter to 2 Tbsp.

This vegetable dish could be paired with
a salad or soup and a little extra protein
for a CT meal, but if it seems too “rich,”
decrease the butter or omit the nuts. Nuts
and vegetables are a good combination for
PT and MX, though, so you could enjoy this
tasty vegetable side served with a protein
main dish like Salmon Seviche or even
heartier Red Peppery Buffalo Steaks or
Herb Seasoned Steak Broil.
THE RECIPES: Soups

Soups can be eaten anytime, at any meal. The Japanese traditionally eat miso soup for breakfast, in
contrast to most Westerners who usually only consider soup for lunch or as an appetizer for
dinner. Soups are also easily convertible from a side dish to a more substantial main dish simply by
adding a fourth- to a third-cup per serving of cooked concentrated protein, like leftover chicken,
turkey, beef or bison, appropriate to your type.
When you take advantage of the batch cooking suggestions covered in the Chapter 10,
you can really cut your time in the kitchen by planning at least one big pot of soup that you and
your family can heat and eat anytime. One of the best insurance policies against snacking on
high-sugar and high-starch snacks is having prepared foods, like soup, on hand for you and your
family to grab.
Soups like Quick Miso Cup or Roasted Tomatillo Turkey Soup can be almost instantly
prepared, while others can simmer long and slow, developing wonderful flavors in the crockpot.
Either way, they pack a lot of nutrition into a small package. And since they don’t require com-
plicated techniques or multi-step procedures to prepare, they are a friend to new and seasoned
cooks alike.

122 THE RECIPES: SOUPS
Artichoke & Asparagus Soup

A divine combination of some of the most heavenly vegetables and delicacies.
1 16 oz can artichoke hearts

1 Tbsp raw organic butter
1 med shallot or 2 small green onions, chopped
Nutrition Facts 1 bunch asparagus, cut up

1 can water chestnuts, sliced
1 tsp Spike vegetable seasoning or Mrs. Dash
Mixed Type: 198 9g 27g 6g 1 Tbsp fresh tarragon leaves or 11⁄ 2 tsp dried
3 cups clean, filtered water or vegetable stock
Protein Type: 217 12g 27g 6g 1⁄ 4 cup raw macadamia nut butter or cashew butter
10 sprigs fresh watercress, broken
Cooking Tips
PT: Increase nut butter to 1⁄ 3 cup. 1 pour liquid from artichoke hearts into saucepan. Chop artichokes
CT: Omit nut butter. Blend soup in blender coarsely and set aside.
until smooth.
2 into saucepan add butter, chopped shallot or onion, and asparagus
cuts. Simmer gently for 4–5 minutes, until asparagus is fork tender.
Notes and Suggestions 3 add reserved artichokes, water chestnuts, vegetable seasoning and
To make this into a menu combo, try serving tarragon leaves. Heat through.
with a meal salad like Roasted Turkey
Tomatillo Salad, Nouveau Salmon Nicoise, 4 add about 2 cups water or stock to vegetables. Meanwhile, stir
or for CT, Oriental Ostrich Salad. remaining cup water or stock gradually into nut butter until smooth,
then carefully stir into soup. Stir soup frequently while heating over
medium low until mixture is heated through. Do not boil.
5 taste for seasoning. Serve as is, or blend until smooth in

blender. Ladle into serving bowls and garnish each with small
sprigs of watercress.

Basic Vegetable Soup

A basic vegetable soup recipe that can be varied, depending upon your mood,
the season, the allowable vegetables and seasonings you have on hand.

1⁄ 2 cup chopped red onion
Nutrition Facts
1 cup chopped celery
1 large carrot, diced
1 lb mushrooms, chopped Mixed Type: 350 12g 30g 18g
2 tsp dried thyme leaves Carb Type: 249 9g 27g 15g
1 tsp dried marjoram leaves Protein Type: 354 12g 30g 18g
11⁄ 2 tsp sea salt

1⁄ 2 tsp black pepper
Cooking Tips
8 cups vegetable, chicken stock or water
PT: Add tenderloin, strip loin steak or
chicken thigh pieces after sautéing the garlic
11⁄ 2 cups white wine, if desired for a fast version, or use chuck or stew meat
1 10 oz pkg snow peas for a longer simmering version. Increase
1⁄ 2 cup chopped parsley celery to 2 cups.
CT: Follow the recipe as is or replace some
1 heat a large, heavy skillet over medium heat. Add butter. When of the mushrooms with zucchini chunks and
broccoli or cut-up green or red peppers.
melted, add garlic and chopped onion. Sauté, stirring occasionally,
until translucent, 3–5 minutes.
2 add celery, carrots, mushrooms, herbs, salt and pepper. Cover.
Continue cooking, stirring occasionally, until vegetables are tender, Soup recipes are usually more like guidelines,
rather than strict formulas. Their beauty lies
roughly 7–8 minutes.
in their flexibility, economy and “meal in a
3 add stock or water, and wine, cover, and simmer for 10–20 minutes, bowl” potential. Cooks like them because of
their ability to accommodate a wide range of
more if you have time.
vegetables and seasonings, whatever’s on
4 stir in tamari, wine, snow peas, and parsley. Simmer a few more minutes. hand. It is wise to eat protein with this soup
to make a balanced meal.
Blended Broccoli Soup

A deep green, quick and creamy blended soup that lets you “sneak in” other
dark green leafy vegetables like kale, collards, turnip greens, Swiss chard,
without detection. Don’t overcook.
1 Tbsp coconut oil

2 med green onion, coarsely chopped
Nutrition Facts
calories total fat carbs protein 1 large head fresh broccoli, washed and chopped
Mixed Type: 335 28g 17g 11g 1 Tbsp basil leaves, dried
Carb Type: 298 18g 26g 13g 2 cups chopped spinach, kale, turnip greens, collards, Swiss chard
Protein Type: 382 31g 20g 12g or other dark leafy greens
4 cups vegetable or chicken broth
2 cups coconut milk
Cooking Tips
1 tsp sea salt or kelp seaweed
PT: Select spinach as the additional greens, 2 dashes hot pepper sauce
increasing to 4 cups. Use only 1⁄ 2 head broccoli.
CT: Reduce coconut oil to 2 tsp. Increase
1 in large soup pan, melt coconut oil and sauté green onions and gar-
greens to 3 cups. Reduce coconut milk to 1 cup.
lic for 1–2 minutes, until translucent.
2 add chopped broccoli and stir. Cook over medium heat, stirring,
until broccoli turns bright green.
This blended soup can be made into a whole
meal for CT by adding a mixed green or 3 add basil and additional chopped greens. Cover and steam-sauté for
vegetable salad, plus a little protein, perhaps 3–4 more minutes.
nonfat cottage cheese flecked with chopped
chives. PT’s will need to serve this with meat 4 transfer vegetables into food processor or blender. If using blender,
or poultry, such as Crunchy Chicken Salad / process in two batches. Add a little liquid and process until vegetables
Casserole or Roasted Tomatillo Turkey
start to be smooth.
Salad. It could also be nice served with
broiled lamb chops and Mashed Fotatoes. 5 add remaining liquids, salt and hot pepper sauce. Process on high
until smooth. Taste. Reheat gently, if necessary, to bring back up to
temperature. This is usually not necessary. Serve.

Creamy Avocado Soup

This rich and creamy, very quick avocado dream can be served either as a
soup or a sauce.
4 med ripe avocados, peeled and pitted

1 clove garlic
3 cups clean, filtered water
Nutrition Facts
1⁄ 2 cup fresh lemon juice
1 Tbsp Spike vegetable seasoning or kelp seaweed
1⁄ 4 cup fresh parsley Mixed Type: 299 27g 18g 4g
1 using a blender or food processor, process avocados, garlic, water
and lemon juice until smooth.
Cooking Tips
2 add vegetable seasoning and parsley. Blend 1 minute. Serve as refresh-
PT: Blend 1⁄ 3 cup raw cashew or tahini
ing cold, raw soup or sauce.
sesame butter with 1⁄ 2 cup of the water until
Serves 4. Preparation time: 5 minutes. smooth. Add remaining ingredients, cover,
and blend. Adjust thickness with more
water, if necessary.
CT: Substitute 2 cups fresh, steamed
asparagus cuts for 2 of the avocados.

This soup is best for PT with nut butter as
added protein. CT can still get the benefit of
the avocado’s beneficial fatty acids by substi-
tuting steamed asparagus for half of the avo-
cado. To make this into a meal, serve it with
your appropriate variation of a lower fat
protein and vegetable dish such as Ostrich
Stir-Fry for CT. Or with Beef Fajitas for PT.
If you find that this soup is too rich, try
increasing the proportion of asparagus.
Curried Peanut Soup

If your family likes peanut butter, they’re probably going to like this creamy,
peanutty soup. Make it spicy or mild, according to taste.

2 med garlic cloves, minced
1 cup chopped onion
Nutrition Facts
1 1” slice ginger root, chopped
1 tsp sea or celtic sea salt
Mixed Type: 293 19g 21g 14g 11⁄ 2 Tbsp curry powder
Carb Type: 267 16g 23g 11g 1⁄ 2 tsp ground cumin seed
protein Type: 372 27g 21g 16g 1⁄ 2 tsp allspice
2 cups tiny cauliflowerettes
2 cups bok choy or chard, leaf and stem, chopped
Cooking Tips
2 cups vegetable or chicken stock
PT: Use almond or cashew milk (page 188). 1⁄ 2 cup natural peanut butter
CT: Substitute reduced fat buttermilk for 1 Tbsp currants, finely minced
nut milk to reduce calories. Serve 6 instead 1⁄ 4 tsp plus cayenne or red pepper
of 5.
11⁄ 2 cups buttermilk, almond or cashew milk
Notes and Suggestions 1 in a large sauce or soup pan over medium heat, melt butter. Add
This unusual, creamy soup would be excel- garlic, onions, and ginger root, and sauté, stirring frequently, until
lent served with a venison or beef stew meal onions turn translucent.
for a PT or MX. While CT’s should mini-
mize nuts, this soup could be served once in 2 add sea salt, curry, cumin and allspice. Simmer for less than a
a while with Ostrich Stir-Fry or combined minute. Add cauliflower and greens, cooking for 3–5 minutes.
with an extra large portion of Northwoods
Broccoli Salad or Rainbow Cabbage Salad 3 stir about 3⁄ 4 cup of stock gradually into peanut butter until
for a satisfying meal. smooth. Add remaining stock to vegetables. Stir in diluted peanut
butter and heat for 3–5 minutes or until heated through.
4 stir in remaining ingredients and bring back up to temperature.

Ladle into serving bowls.

Fast French Onion Soup

You’ll be surprised at how delicious this fast version of French Onion Soup can
be, using high quality ingredients, of course.
2 Tbsp coconut oil, raw or organic butter

3 medium onions, peeled and sliced into rings
Nutrition Facts
1 lb button mushrooms, brushed and sliced
1 Tbsp dried thyme leaves
2 tsp dried marjoram leaves Mixed Type: 314 13g 33g 19g
1⁄ 4 cup wheat-free tamari soy sauce Carb Type: 235 7g 35g 9g
2 quarts clean, filtered water, vegetable or Protein Type: 348 16g 30g 21g
free-range chicken stock
Cooking Tips
1 in a large skillet over medium heat, melt oil. Add garlic and onions, PT: Can use chicken stock instead of veg-
and cook for a few minutes until translucent. Add mushrooms and etable stock. Use 2 medium onions. Serve
cook, stirring frequently, until mushrooms are tender, 2 to 3 more with 2 Tbsp grated Parmesan cheese and 2
Tbsp Savory Sunny Seed Mix (page 215), or
minutes. For more flavor, if you have time, sauté onions until they
both, if desired.
start to caramelize.
CT: Use vegetable stock. Omit mushrooms.
2 stir in thyme and marjoram leaves, 1 Tbsp wheat-free tamari. Sauté
a few seconds more to let flavors develop.
3 add water and bring soup back up to the boiling point. Reduce heat
Making traditional French onion soup is
and simmer 5 more minutes. Add remaining tamari. Serve. usually a laborious process of slowly sautéing
the onions until caramelized and brown,
then thickening and simmering for a long
time. This fast version, using high-quality,
wheat-free tamari soy sauce, produces an
amazingly good soup. Regular commercial
soy sauce will not produce the flavor this dish
depends upon, in lieu of the traditionally
long cooking time. This soup could become a
meal with the addition of grated cheese such
as Parmesan or Swiss, Savory Sunny Seed
Mix and a hearty mixed green or spinach
salad with cooked, leftover chicken to satisfy
a PT. For a CT meal, sprinkle with either 1
tsp Parmesan cheese or Sunny Seed Gomasio
(page 215), and serve with a mixed green
salad, or pair with an Egg Salad and
Artichoke Roll-Up.

Gazpacho
The quintessential cold summer soup, popular in Spain. Refreshing on a
hot night, but even nicer, it’s quick, healthy and raw. And there’s no need
to go near the stove.
6 med tomatoes, quartered

2 large cucumbers, chopped
Nutrition Facts
1 small red onion
calories total fat carbs protein 1 med zucchini, chopped
Mixed Type: 197 10g 25g 7g 3 med garlic cloves, smashed

Carb Type: 167 6g 25g 7g 1 med green bell pepper
3⁄ 4 cup chopped fresh herbs: parsley, basil, chives
2 Tbsp lemon juice or 1 Tbsp red wine vinegar
Cooking Tips
PT: Not your best combination of vegetables. 1 tsp sea salt or Spike vegetable seasoning
1⁄ 2 tsp cayenne pepper or 1 jalapeño, seeded
CT: Reduce olive oil to 1 Tbsp.
1 tsp ground cumin seed
2 cups vegetable stock or tomato juice
This is an ideal CT recipe—light, refresh-
1 in food processor, combine tomatoes, cucumbers, onion, zucchini,
ing, low in fat and protein, with lots of
acceptable raw vegetables for your type. garlic, and green pepper and process on high until coarsely chopped.
You’re lucky, it’s one of the best cooling
2 add herbs, lemon juice, oil, salt, cayenne or jalapeño, and cumin.
summer soups. Serve it with a fresh green
salad and chicken for a quick and cooling Process a few more bursts. Blend in stock or tomato juice.
summer supper.
3 transfer to large bowl or glass container. Refrigerate at least 1 hour
before serving.
Serves 4.Preparation time: 10 minutes.

Greek Egg-Lemon Soup

This classic Greek soup is called Avgolemono (that’s why we called it Egg-
Lemon). It’s velvety smooth with a sharp, lemony tang...steamy perfection on
a cool fall evening.
2 32 oz free-range chicken stock

Nutrition Facts
2 tsp onion powder
1⁄ 2 tsp sea or celtic sea salt calories total fat carbs protein
3⁄ 4 cup fresh lemon juice Mixed Type: 134 7g 8g 12g
1 tsp dried oregano leaves Carb Type: 134 7g 8g 12g
3 large eggs Protein Type: 177 11g 8g 13g
1⁄ 2 cup fresh parsley, finely chopped
Cooking Tips
1 in large saucepan, heat chicken broth and butter over medium.
PT: Use 2 Tbsp butter. Use 4 eggs.
Reduce heat.
CT: Follow as is.
2 add onion powder, salt, lemon juice, and oregano. Stir to blend well.
3 break eggs into small bowl. Whisk with a wire whip until blended, Notes and Suggestions
but not frothy.
This traditional soup is a light accompani-
4 while soup simmers, ladle out about 2⁄ 3 cup hot broth and stir into ment to salads, Grilled Herbed Salmon or
chicken or lamb for a PT. Add a vegetable
beaten eggs to temper or raise temperature of eggs.
like Lemon Pepper Green Beans and enjoy a
5 gently pour egg-broth mixture slowly back into soup in saucepan, satisfying meal. CT could make a balanced
menu combining a larger, double portion
whisking constantly. DO NOT BOIL. Remove from heat, ladle into
with a Middle Eastern Salad and a little
bowls and sprinkle with chopped parsley. extra feta or lowfat farmer cheese.
Lickety Split Chicken Soup

A fast solution for a busy day when dinner’s the last thing on your list.

1 med onion, diced
3 stalks celery, chopped
Nutrition Facts 1 cup baby carrots, sliced in half
calories total fat carbs protein 2 cups diced cabbage

2 cups frozen organic green bean cuts
6 cups free-range chicken broth
2 tsp thyme leaves
1 tsp sea salt or Spike vegetable seasoning
Cooking Tips 11⁄ 2 lb free-range chicken, roasted
PT: This has a lot of vegetables recom- 1 Tbsp fresh or dried chopped parsley
mended for your type, so it’s a good recipe
for you. Increase butter to 2 Tbsp, celery to
5 stalks. Choose 2 lb predominantly dark 1 place large heavy soup kettle on medium high heat. Add butter and
leftover chicken. onion, celery, carrots, and cabbage. Stir, cooking until vegetables start
CT: Follow the recipe as is or you can substi- to give off steam. Add green beans and pour over 1⁄ 2 cup of the chick-
tute chopped broccoli, diced turnips, diced en broth. Cover and steam 4–5 minutes.
zucchini, or peppers. Use 2 cups chicken breast.
2 remove cover, add remaining chicken stock, thyme leaves, salt, and water.
Cover and bring back up to a boil. Continue cooking for 4–5 minutes.
3 while stock is simmering, cut up roast chicken into 1⁄ 2” pieces. Add
This can be a meal in itself for all types. Just chicken and parsley to soup. Heat 3–4 minutes more until heated
watch proportions and optimum foods. For
example, PT’s will need to add the most
through. Serve immediately.
chicken (dark), CT’s the least (white), and Serves 4. Preparation time: 15 minutes.
MX somewhere in between (both dark and
white meat). The exact amounts that are
right for you will depend upon your indi-
vidual system. This is something you will
begin to learn through your own experience,
trial and error testing. So, as with any
recipe, start with the guidelines given, then
adjust amounts and specific foods to your
own particular needs, as you fine-tune your
body awareness.
Maestro’s Minestrone
This classic Italian supper soup is a rainbow of garden colors and flavors in a bowl.

1 med red onion, chopped
1 med carrot, chopped Nutrition Facts
3 stalks celery, chopped
1 med zucchini, quarter sliced
1 Tbsp Italian seasoning Mixed Type: 319 21g 23g 13g
1 tsp celery salt
1⁄ 2
tsp freshly ground black pepper
1 quart vegetable or free-range chicken stock
2 med tomatoes, seeded and chopped Cooking Tips
1 cup green cabbage, shredded
PT: Could increase celery to 4 stalks, add 2
1⁄ 2 cup Basil Pesto (page 239) cups chopped spinach, omitting cabbage.
CT: Reduce Pesto to 1 tsp per serving.
1 in large kettle or soup pot heated over medium, sauté smashed
garlic and onion in olive oil until translucent, about 2 minutes.
2 add chopped carrot, celery, and zucchini, and stir-sauté, stirring
CT’s could add 2⁄ 3 cup cooked navy or white
frequently, for 5 minutes. beans and 1⁄ 2 cup cooked, leftover chicken to
make this an authentic meal in a bowl. For
3 add Italian seasoning, chopped tomatoes, celery salt, black pepper,
PT’s, add leftover meatballs, meatloaf or
and stock. Bring to a boil. Reduce heat slightly and simmer, covered, diced beef or bison. This soup would also be
for about 6–7 minutes. Add cabbage. delicious served with a mixed green salad
and Parmesan Crisps.
4 taste and adjust seasoning. Ladle into soup bowls and top with 1 Tbsp
Basil Pesto per serving.
5 serve immediately when you’re in a hurry. But remember that soup

develops more flavor, if allowed to simmer slowly for awhile.

Miso Soup with Watercress

A speedy, but satisfying vegetarian soup with a hearty meaty-like flavor,
thanks to the Oriental staple, miso, a fermented soybean paste.
10 oz extra firm tofu, cut into 1⁄ 2” cubes

1 32 oz container vegetable broth Or free-range chicken broth
Nutrition Facts
1⁄ 4 cup white, dark brown or red miso paste
calories total fat carbs protein 1⁄ 2 cup water chestnuts
Mixed Type: 286 10g 35g 16g 1 bunch fresh watercress, cut in 1⁄ 2” pieces
Carb Type: 221 7g 30g 10g 1 tsp roasted sesame oil
1 in saucepan, combine tofu cubes with broth. Dissolve miso in 1⁄ 2 cup

Cooking Tips water and add with remaining water and water chestnuts to saucepan.
PT: Increase tofu to 12 oz. Increase sesame 2 heat lightly over medium low until just heated through. Add water-
oil to 2 tsp.
cress pieces and roasted sesame oil.
CT: Reduce tofu to 5 oz. Increase water
chestnuts to 3⁄ 4 cup. 3 ladle into soup bowls and serve immediately.

The best soyfoods to eat are fermented foods
like miso, natto and tempeh, which do not
contain the enzyme inhibitors in soybeans.
Other soy products, such as tofu, should only
be used very occasionally.
Mushroom Cream Soup

This creamy mushroom soup is almost as fast as the commercial kind to pre-
pare and, we’re sure you’ll agree, MUCH better tasting.

3 green onions, sliced
Nutrition Facts
11⁄ 2 lb fresh button mushrooms, chopped
2 tsp dried thyme leaves
2 tsp dried marjoram leaves Mixed Type: 156 10g 13g 8g
2 Tbsp tamari soy sauce Carb Type: 128 9g 11g 5g
2 Tbsp arrowroot Protein Type: 182 11g 15g 10g

1⁄ 2 cup raw or organic half and half cream or lite coconut milk
Cooking Tips
PT: Increase butter to 2 Tbsp. Double the
1 in a large skillet heat butter over medium high heat. Add garlic and mushrooms. Increase half and half to 2⁄ 3 cup.
onions. Cook for 1 minute. CT: While mushrooms are not your top-of-
2 add mushrooms, thyme, and marjoram leaves, cook about 5 minutes, the-list vegetable, you can enjoy this soup
occasionally. See how you feel using 1⁄ 2 cup
until mushrooms are tender. Add tamari. Sauté a few seconds more. lite coconut milk instead of half and half.
3 dissolve arrowroot in 1 cup of the water. Add this with remaining
water and bring soup back up to the boiling point. Continue cooking, Notes and Suggestions
stirring frequently, 5–6 minutes until soup thickens.
To make this into a complete meal for MX
4 remove from heat. Add half and half or coconut milk. Pour soup or PT, it could be served with Steaming
into blender container, cover and process on high until smooth and Chicken with Vegetables or a vegetable-
meat combination like Broccoli-in-a-
creamy. Serve.
Hurry Curry Dressing and Horseradish
Serves 4. Preparation time: 15 minutes. Buffalo Burgers. CT could also combine the
soup with Steaming Chicken and Vegetables
for a healthy and satisfying meal.

Oriental Hot & Sour Mushroom Egg Drop

This amalgam of hot and sour, Chinese mushroom, and egg drop soup
combines the flavors and textures of all three.
1 Tbsp roasted sesame oil

3 slices fresh ginger root
4 med green onions, sliced
Nutrition Facts
1⁄ 2 lb shiitake mushrooms, sliced
2 8 oz. cans bamboo shoots, drained
Mixed Type: 225 8g 25g 18g 2⁄ 3 cup water chestnuts, drained and thinly sliced
Carb Type: 198 5g 26g 16g 3 Tbsp wheat-free tamari soy sauce
Protein Type: 253 8g 29g 19g 2 32 oz free-range chicken broth
4 cups Chinese cabbage, shredded
2 cups snow pea pods, in 1” diagonal cuts
Cooking Tips
2 Tbsp rice wine vinegar
PT: Increase mushrooms to 1 lb. Add 1
3 med eggs, beaten
more egg.
CT: Decrease oil to 2 tsp.
1 heat large saucepan or skillet over medium high heat. Add sesame
oil and ginger slices and sauté for several minutes.
2 add white parts of onions, mushrooms, bamboo shoots, and water
This dish has the components of a main meal
chestnuts, and sauté over medium heat, stirring frequently, for 5 minutes.
in itself, but decrease serving size to 2. PT
will want to add dark meat chicken, sliced 3 add tamari soy sauce and stock. Simmer, covered for about 8–10 minutes.
beef, meat balls or even fish, as will MX, who
should serve a smaller amount. CT: This 4 add Chinese cabbage, snow peas, and vinegar about 5–6 minutes
will likely work for you as it stands, with a before ready to serve. Get serving bowls or tureen ready.
larger portion.
5 heat the soup to a gentle boil. Stir soup in a circular direction with
a knife or chopstick, drizzling the beaten egg in a thin steady stream.
Remove from heat. Serve with scallion top garnish.

Quick Miso Cup

A quick pick-me-up to satisfy hunger between meals.
11⁄ 2 cups clean, filtered water

1 Tbsp white, brown or dark red miso paste
1⁄ 2 green onion, sliced
Nutrition Facts
1 heat water. Place miso in soup cup or small bowl. Add hot water calories total fat carbs protein
gradually and stir to dissolve.
38 1g 5g 2g
2 sprinkle with green onion slices. Serve immediately.
Serves 1. Preparation time: 5 minutes. Cooking Tips

Varying this soup for each type will depend
upon the foods eaten with it. PT: You can try
eating this with celery stuffed with Sesame
Miso Spread or chicken salad as a snack.
CT: Enjoy this cup-o’-soup with sprouts or a
small mixed green salad, which should be
satisfying for you as a pick-me-up.

Miso is an ancient Chinese, salty, soybean
paste, fermented to be more digestible and
acceptable as a soyfood. It can be added as a
flavoring and protein enhancer to soups,
sauces, dips and spreads, or simply diluted
in hot water for a quick snack like this soup.
Miso is actually a live food, so do not boil.
Add it at the end to any hot recipe.
Roasted Tomatillo Turkey Soup

A chameleon recipe that transforms a tasty south-of-the-border salad into a
hearty, cold weather soup.
1 Recipe Roasted Tomatillo Turkey Salad (page 163)

1 quart free-range chicken broth
1⁄ 4 cup Green Olive Tomatillo Salsa for garnish (page 243)
Nutrition Facts

1 bring chicken broth to a boil.
Carb Type: 274 13g 9g 221g 2 add hot chicken broth to prepared salad in a bowl or saucepan.
3 ready to serve! Hot chicken broth warms the ingredients. No further
heating really required.
Cooking Tips
PT: OK as is. Add 1⁄ 3 cup Green Olive
Tomatillo Salsa on top, if desired, for garnish
CT: Use your version of Roasted Tomatillo
Turkey Salad or reduce amount of turkey
salad, made with breast meat, to 2 cups.
Reduce Green Olive Salsa garnish to 2 Tbsp.
Add or serve with 1 cup clover or mixed
sprouts per serving.

Use your version of Roasted Tomatillo Salad
to make this almost instant soup. Once
again, this quick, convertible recipe is one to
vary with accompaniments. PT’s should be
fine with the recipe as it is, but may want to
serve it with an avocado and sprout Roll-
Up. CT’s could complement the soup with
salad and/or sprouts. Regardless of what the
recipe suggests, it’s up to you to find the bal-
ance of ingredients that works best for you.
THE RECIPES: Main Dishes

The recipes here, as well as the recipes throughout the entire cookbook, can actually be enjoyed for
any meal, anytime. You can have steak and vegetables for breakfast, as well as lunch or dinner. In
smaller quantities, you can even have them as a snack. That’s because the overriding emphasis of the
Total Health Program is to keep your blood sugar stable by consuming a balance of nutrients as
close to your ideal ratio of fats, carbohydrates and protein as possible, each and every time you eat.
This section is divided into five areas: 1) Beef; 2) Bison, Ostrich and Other Meats; 3) Free-
Range Poultry—Chicken and Turkey; 4) No-Meat Main Dishes; and 5) Safe Salmon Dishes.
Please pay attention to the very clear, specific and repeated references to acceptable protein
sources. As stated in Part One, the quality or form of the protein you eat is extremely important
—as important as the actual amount you consume on a daily basis. That is why here and through-
out this book you will find certain specific brands and types of meats, fish, poultry and dairy
recommended, with information about where you can find them. Eating the best forms of foods
as well as the right quantities will make all the difference in your health.
138 THE RECIPES: GRASS-FED BEEF
Beef ‘n Beer Stew

Good old fashioned beef stew done in a crockpot can be a warm welcome home
at the end of a long, cold day.
2 Tbsp coconut oil

1 lb beef round or stew meat, cut into 1” cubes
1 tsp salt
Nutrition Facts
1⁄ 2 tsp freshly ground black pepper
calories total fat carbs protein 3⁄ 4 cup chopped onion
Mixed Type: 349 12g 23g 35g 5 med garlic cloves, pressed
Carb Type: 174 4g 24g 9g 1 bay leaf
Protein Type: 384 13g 21g 43g 1 Tbsp thyme leaves
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
Cooking Tips
3⁄ 4 cup baby carrots
PT: Increase beef to 11⁄ 4 lb. Increase mush-
4 stalks celery, cut into 2” ribs
rooms to 11⁄ 2 lb and celery to 5 stalks.
2 med kohlrabi, peeled, sliced and quartered
CT: Reduce coconut oil to 1 Tbsp. Use 1 lb fresh mushrooms, cut in half
ostrich chuck or stew meat and reduce to 12
oz for the recipe. Could increase kohlrabi to 3.
3 cups natural beef stock
1 12 oz bottle stout or other dark beer
Notes and Suggestions 1⁄ 2 cup chopped parsley
Beef stew—or any meat stew—is a classic

meat and vegetable combination, a stand- 1 heat large heavy kettle or stockpot to medium high or crockpot to
alone meal in itself. One of the nice things
high heat. While heating, sprinkle beef with salt and pepper. Add oil
about this type of dish is that it can be sim-
mering all day in a crockpot, ready to eat and sauté beef, stirring frequently, for 7–9 minutes until browned.
when you walk in the door. Remove beef pieces and hold.
2 add onions, garlic, bay leaves, and thyme to pan and sauté until
translucent. Stir in tomato paste, Worcestershire sauce.
3 add carrots, celery, kohlrabi, and mushrooms. Stir to coat and sauté
a few minutes. Add browned beef, water, stock, and beer.
4 reduce to low and simmer, covered, for several hours, until beef is
tender. Ladle into bowls and serve, sprinkled with chopped parsley.

Beef Fajitas
Fajitas, a popular Mexican entrée these days, can be enjoyed on this eating
plan by selecting the optimum meats and vegetables for each type.
1 Tbsp coconut oil

1 med red onion, sliced
11⁄ 2 cups green bell pepper strips
Nutrition Facts
11⁄ 2 cups yellow bell pepper strips
3 stalks celery, cut on diagonal
2 med zucchini, cut into 1⁄ 2” diagonal slices Mixed Type: 362 18g 18g 33g
2 Tbsp fajita seasoning made with: Carb Type: 280 8g 25g 30g
2 Tbsp chili powder, 1 Tbsp cumin, 1 tsp each Protein Type: 395 21g 11g 40g
oregano and garlic powder

1 lb grass-fed beef steak, sliced crossgrain
Cooking Tips
1⁄ 2 cup salsa
1⁄ 2
PT: Increase beef to 11⁄ 4 lb. Use 1⁄ 2 red
cup Chunky Mockamole (page 241)
onion in preparation. Increase celery to 6
Parmesan Crisps (optional, page 218) stalks, reduce peppers to 11⁄ 2 cups total.
CT: Use ostrich steak or strips, and reduce
1 heat a large skillet over medium high heat. Add coconut oil and meat to 12 oz. Increase salsa to 2⁄ 3 cup
sauté onions, peppers, celery, zucchini, and fajita seasoning until and reduce Chunky Mockamole to 1 Tbsp
per serving.
onions are translucent. Remove vegetables and hold.
2 add beef slices and sauté until pink is gone. Add reserved vegetables
and bring back up to temperature. Notes and Suggestions
A natural meal-in-one recipe, fajitas can
3 serve with salsa or Green Olive Tomatillo Salsa and Chunky be adjusted to fit your type by varying the
Mockamole, along with 2 Parmesan Crisps, recipes you can find in the vegetables, meat and condiments. PT and
Condiments & Extra’s and Quick Snacks chapters. MX might want to serve these with
Parmesan Crisps. CT, with less protein and
Serves 4. Preparation time: 10 minutes. more carbohydrate requirements, could add
a tossed salad with Basic Herb Vinaigrette
(page 241) for a balanced menu.

Beef Pot Roast with Sauerkraut

Lower fat, tougher cuts of meat become flavorful and very tender when
slow-simmered with sauerkraut.
31⁄ 2 lb grass-fed beef rump roast, bottom round or brisket

salt and pepper to taste
1 Tbsp coconut oil
Nutrition Facts
1⁄ 2 cup chopped onions
1 tsp thyme leaves
Mixed Type: 375 11g 20g 36g 2 lb sauerkraut
Carb Type: 302 7g 20g 32g 2 small apples, quartered
Protein Type: 416 9g 23g 38g 2 bay leaves OR
1 Tbsp mixed pickling spices (bay leaves, mustard seed,
ginger, cinnamon, red and black pepper, caraway seeds,
Cooking Tips
cloves, mace, allspice, cardamom)
PT: Serve slightly larger portions to 7
2 cups boiling water or natural beef stock
instead of 8.
4 med kohlrabi, peeled and quartered
CT: Beef is not the best meat for your type. 2 small turnips
Try this slow-simmered recipe with sauer-
4 stalks celery
kraut and vegetables, substituting 2 lb
ostrich “stew meat” or chicken breast. 4 med carrots, cut in thirds
Reduce cook time to under 1 hour.
1 season the meat with salt and pepper. In crockpot or large Dutch
Notes and Suggestions oven or heavy pot over medium high, melt coconut oil. Brown the
beef on both sides with the onions. Add thyme leaves.
This one-dish-meal could be prepared in a
crockpot, yielding plenty of leftovers for a 2 cover with sauerkraut and apple quarters, bay leaves or pickling
PT or MX. The preplanning required is
spices. Add 2 cups boiling water or stock. Cover and simmer several
the primary effort.
hours or until tender.
3 for maximum nutrition, steam vegetables in steamer basket over

boiling water just before ready to serve. To maximize flavor and time,
vegetables can be added with the sauerkraut and simmered as the
meat tenderizes.

Herb-Seasoned Steak Broil

This is a fast and tasty, center-of-the-plate dinner option, ready in a few
short minutes.
1 lb grass-fed top sirloin steak

2 tsp coconut oil
2 Tbsp Dijon mustard
Nutrition Facts
2 tsp grated or prepared horseradish
2 tsp dried thyme leaves
1 tsp ground celery seed Mixed Type: 254 14g 2g 28g
1 tsp onion powder Carb Type: 176 6g 2g 27g
1 tsp coarse sea or celtic salt Protein Type: 315 18g 2g 35g
Cooking Tips
1 take steak out of refrigerator at least 1⁄ 2 hour before serving. PT: This is a PT kind of entrée. Serve 4.
Preheat oven to Broil. Set oven rack 6” from broiler unit.
CT: Beef is not a recommended meat for
2 rub both sides of steak with coconut oil. Mix Dijon mustard and CT, so skip this or use the recipe, substituting
ostrich strip steaks and reducing oil to 2 tsp.
horseradish together. Spread evenly over both sides of meat. Place
meat on lightly greased broiler pan.
3 in small cup, mix thyme leaves, ground celery seed, onion powder,
coarse salt and ground pepper. Divide mixture, sprinkling half on each PT’s, with the highest protein requirements,
will still need to add vegetables and/or a
side of meat.
salad to make this a balanced meal. A
4 broil steak 3-4 minutes on each side, or until browned on top. Caesar-type salad made with more than
half spinach or a Middle Eastern Salad
Remove to serving platter, let rest 1 minute. Slice and serve.
could serve the purpose.
Quick Beef Steaks with Mushrooms and Wine

Using grass-fed beef cube steaks can shorten cooking time and calories. For
more flavor, marinate ahead.
4 large grass-fed beef cube steaks

1⁄ 2 cup red wine
8 oz fresh mushrooms, quartered
Nutrition Facts
2 Tbsp finely chopped parsley
Mixed Type: 279 11g 3g 35g 2 Tbsp raw or organic butter
1 several hours before serving, if possible, place cube steaks in quart-
size plastic bag, then set in a bowl to help bag stand up. Add wine,
Cooking Tips mushrooms, minced garlic and parsley. Let marinate a minimum of
PT: Increase mushrooms to 1–12 oz half an hour for flavor, or for more tender cuts, up to, but no more
package or even 1 lb, if you like them. Stir than, 24 hours.
in 2 Tbsp sour cream just before serving.
2 heat large skillet over medium high heat. Melt butter. Place steaks,
CT: Use 12 oz ostrich strip steaks for this
two at a time, in hot pan. Braise for 2 minutes on a side. Remove to
recipe. Decrease butter to 1 Tbsp.
serving platter or shallow casserole.
Notes and Suggestions 3 pour reserved marinade into pan and bring back up to boil. Cook
for a couple of minutes, then pour over steaks. Remove to platter and
You could serve this quick meal with Brussels
serve immediately.
Sprouts Trio or a simple steamed broccoli or
a salad. CT’s might want to serve both a 4 if you don’t have time, simply heat marinade ingredients together
vegetable and salad with a smaller portion
in a small pan for 2–3 minutes, while searing steaks in butter, as direct-
of meat.
ed. Remove from pan.
5 add marinade and deglaze or scrape up any of the flavorful browned

bits from cooking the meat on the bottom of the pan. Pour over
steaks. No tenderizing benefit this way, and flavor won’t be as intense,
but it will still be good.
Steak Tartare
The classic raw gourmet presentation, Steak Tartare originates with the
nomadic Tartars, who were so busy, with no time to cook, they pulverized their
meat under their saddles. You can use a food processor.
1 lb grass-fed beef tenderloin or sirloin steak

1 Tbsp capers
Nutrition Facts
2 tsp Dijon mustard
2 tsp Worcestershire sauce calories total fat carbs protein
2 Tbsp chopped curly parsley Mixed Type: 254 14g 3g 28g

1 tsp sea salt, celtic gray salt, or kosher salt Carb Type: 205 12g 3g 20g
4–5 grinds fresh black pepper Protein Type: 273 15g 2g 31g
8 leaves romaine or butter lettuce

4 raw egg yolks
1⁄ 2
Cooking Tips
small red onion, sliced into rings
PT: Add 1 Tbsp Dijon Remoulade Sauce
(page 238) per serving, if desired.
1 cut up meat into 4–5 chunks. Process in food processor until
CT: This is just not your kind of dish, unless
finely chopped.
you use 12 oz ground ostrich filet, increase
2 combine ground steak, most of the capers, Dijon mustard, parsley to 1⁄ 3 cup, and serve 3 raw “meat
balls” per serving, with a salad or vegetable
Worcestershire sauce, chopped parsley, salt and pepper. Shape into pat-
crudité (cut-up raw vegetables.)
ties and let rest for a few minutes to allow flavors to blend.
3 line serving plates with romaine or butter lettuce. The classic pres-
entation consists of a raw ground steak patty with a spoon-sized hol-
If you’re not used to the raw egg yolks, you
low for a perfect raw egg yolk, topped with raw onion rings and sprin-
can combine them with the rest of the ingre-
kled with a few more capers. dients in Step 2. If the raw meat doesn’t
appeal to you, you can broil it like a burger.
To balance this as a meal, PT could serve it
with Fast French Onion Soup and a Caesar
Salad. CT could opt for the soup and a sim-
ple green salad or a platter of fresh vegeta-
bles like Kohlrabi and Side Kickers.
Sukiyaki with Beef

The traditional Japanese “Friendship” Dish, this classic beef and vegetable one
dish meal is a fast and easy Sunday or any night supper for family or guests.
2 large garlic cloves, minced

1⁄ 4 cup tamari soy sauce
11⁄ 2 Tbsp Worcestershire sauce
Nutrition Facts
2 Tbsp Mirin, rice wine vinegar
11⁄ 2 lb grass-fed beef flank or strip steak
Mixed Type: 392 18g 24g 37g 1 Tbsp coconut oil
Carb Type: 140 4g 24g 8g 2 large stalks celery, cut on diagonal (about 2 cups)
Protein Type: 419 20g 23g 41g 11⁄ 2 med yellow onions, crescent-sliced (about 2 cups)
1⁄ 8 head shredded green cabbage (about 2 cups)
4 cups shredded Swiss chard, Bok choy or Chinese cabbage
Cooking Tips
2 cups sliced mushrooms
PT: Can increase beef to 2 lb and serve 7
4 med scallions or green onions, cut diagonally into thirds
with this recipe.
1 can bamboo shoots (about 1 cup) plus liquid
CT: Beef is not one of your best recommend- 1 can water chestnuts (about 1 cup) plus liquid
ed meats, but you could make this recipe with
13⁄ 4 cups natural beef or free-range chicken stock
ostrich strip steaks or chicken breast.
2 Tbsp arrowroot flour (page 252)
6 cups Zucchetti Pasta (page 234) or Spaghetti Squash (page 107)
1 mix minced garlic, soy sauce, Worcestershire sauce, and rice wine
vinegar in medium mixing bowl or covered container.
2 cut steak across the grain into thin slices or strips with a sharp knife.
This is easier to do if the meat is partially frozen. Add meat strips to
marinade in bowl and stir to coat beef. If using flank steak, marinate
several hours to help tenderize. If using more tender cuts of steak,
long marinating is not required.
3 have all vegetables cut up and close at hand. When ready to cook,
drain meat from marinade and reserve both. Heat spun steel wok or
large, heavy frying pan over high. Melt coconut oil, add drained beef.
4 sauté, stirring constantly, for about 1 minute, till meat loses some pink-
ness. If using wok, pull meat up the sides of wok, or remove from skillet
and keep warm. Add stock and juices from bamboo shoots and water
chestnuts to marinade in bowl. Add celery and onions to wok, stirring
for 1–2 minutes. Pour 1⁄ 4 cup stock over to create steam. Add shredded
cabbage, chard and stir-fry until these veggies start to wilt. Pour over 1⁄ 4
cup more stock to create steam and shorten veggie cooking time.
5 reduce heat to medium or medium low. Add mushrooms, scallions,

bamboo shoots, water chestnuts and beef slices to wok. Stir to mix.
6 drain off liquid from bottom of wok into marinade/stock mixture.

Blend in 2 Tbsp arrowroot flour with wire whisk. Pour back into wok
and stir until thickened. Pour over vegetables and beef. Serve as is, or
over Zuchetti or steamed spaghetti squash.
Buffalo Chili
This might be a good recipe for trying bison meat, to discover that it tastes a
lot like beef, only better.
1 Tbsp coconut oil

Nutrition Facts
11⁄ 2 cups chopped celery
1 cup chopped green pepper
11⁄ 2 lb ground bison or buffalo meat (page 251) Mixed Type: 284 7g 19g 38g
2 tsp thyme leaves Carb Type: 229 6g 36g 12g
2 tsp chili powder Protein Type: 319 10g 14g 43g
2 tsp ground cumin

1 tsp sea salt
Cooking Tips
1 8 oz can tomatoes
PT: Use 13⁄ 4 lb ground meat. Decrease
1 12 oz jar prepared salsa
onion to 1⁄ 2 cup. Increase chopped celery to
21⁄ 2 cups.
1 in large skillet or crockpot on medium to high, melt oil and sauté CT: Reduce coconut oil to 1 Tbsp. Increase
onions, garlic, celery, and pepper until onion is translucent, 3–4 minutes. onion to 1 cup. Add 1 med green pepper,
seeded and chopped. Substitute ground
2 add ground meat, thyme, chili powder and cumin, and cook, stir- ostrich or turkey breast meat. Use 1–16 oz
ring frequently, for 5–6 minutes. can tomatoes.
3 pour salt, tomatoes, and salsa into pot. Cover, reduce heat and
simmer for a minimum of 1 hour. Crockpot on low can simmer for Notes and Suggestions
quite a few hours. This is a popular winter favorite that can be
made healthier by using bison or buffalo
4 serve in bowls or over tiny steamed cauliflowerettes.
meat and varied for type with appropriate
Serves 4. Preparation time: 15 minutes. vegetables and meats. Excellent accompani-
ments are traditional coleslaw, Sunny
Rainbow Cabbage Salad, or Northwoods
Broccoli Salad.

146 THE RECIPES: BISON, OSTRICH, LAMB & VENISON
Herbed Lemony Lamb Chops

Lamb chops with this lemony flavor treatment are delicious, whatever cut you
can afford.
4 lamb shoulder chops

1 tsp grated lemon peel (no white) or
1⁄ 2 tsp lemon pepper seasoning
Nutrition Facts
1⁄ 2 tsp dried rosemary, crushed
1 tsp dried oregano
Mixed Type: 317 21g 2g 28g 1 tsp dried tarragon
Protein Type: 423 29g 2g 37g 3 Tbsp lemon juice
Cooking Tips
1 heat large skillet over medium high heat. Brown lamb chops on
Since this is basically a meat recipe, adjust
the menu with vegetables and other foods to both sides.
fit your specific metabolic needs.
2 combine lemon peel, herbs, lemon juice and tamari in small bowl.
PT: Can increase portion size and serve Pour over chops in pan. Cover and simmer over medium low for
3–4 with this recipe, instead of 4.
20–25 minutes, or until tender.
CT: Lamb is not one of your recommended
meats. Try making this recipe with chicken 3 this could also be used as a seasoning “paste” or pesto for broil-
breast or fish instead. ing loin lamb chops. Simply reduce lemon juice in herb mixture to
1 Tbsp, making a paste. Spread on loin chops and broil 3–4 minutes
per side, depending upon thickness. Do not overcook.
Serve the lamb chops with Greek Egg-Lemon Serves 4. Preparation time: 10 minutes.
Soup and a healthy portion of Braised
Brazilian Greens, or Grecian Spinach for a
traditional Mediterranean meal. Or pair
them with Grilled Ratatouille Salad or
Middle Eastern Salad.
Horseradish Buffalo Burgers

Bison or buffalo meat tastes surprisingly like beef and is lower in both
calories and fat.
1 lb ground bison or buffalo meat (page 251)

2 Tbsp prepared horseradish
Nutrition Facts
3–4 grinds fresh black pepper

1 combine ground bison and remaining ingredients. Form into patties.
2 broil in the oven or over a grill, or fry in hot, cast iron skillet over
medium high, 3–4 minutes on a side, until browned. DO NOT over-
Cooking Tips
cook. Serve immediately.
PT: Can increase meat to 11⁄ 4 lb.
CT: Not your recommended meat, so pre-
pare this with ground ostrich or turkey, as
an alternate.

This recipe goes nicely with Roasted
Asparagus or Green Bean Casserole. If still
hungry, try adding a salad or another veg-
etable. The process of experimentation is
what this eating plan is all about.
Oriental Ostrich Salad

You’ll find this Asian-inspired beef and sesame salad to be an excellent main
entrée prepared with ostrich or grass-fed beef.
1 1b ostrich filet or steak strips (page 253)

3 Tbsp Mirin, rice vinegar
1 1” piece fresh ginger root, grated
Nutrition Facts
3 quarts mesclun or leafy spring greens mix
1 cup coarsely shredded red cabbage
Mixed Type: 297 12g 15g 33g 1 cup mung bean sprouts
Carb Type: 245 10g 16g 29g 1⁄ 2 cup radish sprouts
Protein Type: 383 23g 18g 37g 4 Tbsp Asian Dressing (page 236)
1 Tbsp toasted sesame seed
Cooking Tips
PT: Ostrich is a lower fat meat, not as rec- 1 marinate ostrich steak filets in vinegar and grated ginger for 20–30
ommended for PT. Substitute 12 oz grass- minutes, up to 2 hours, while preparing other ingredients.
fed beef or bison filet. Add 1 Tbsp sesame
seeds and 2 Tbsp Asian Dressing. 2 grill ostrich steaks over lightly greased grill or ridged grill pan on
medium, 1–2 minutes per side, until medium rare. Remove from heat
CT: Ostrich is ideal for your type. Use 12 oz
ostrich filets, omit or reduce sesame seeds, and transfer meat to cutting board to rest 5 minutes. If using filet, slice
substituting 1⁄ 4 cup sliced waterchestnuts. steak thinly across the grain.
3 meanwhile, prepare serving platter or individual plates with 2–3 cups of

Notes and Suggestions the greens, topped with red cabbage shreds, mung bean and radish sprouts.
Ostrich is much lower in fat than beef and 4 top with grilled ostrich filet strips and drizzle Asian Dressing over
cooks faster. Do Not Overcook. Remember,
top. Sprinkle with sesame seeds.
meat continues to cook after you take it off
the heat. Serves 4. Preparation time: 15 minutes.
Ostrich Meat Balls with Mushroom Gravy

This relatively quick meatball and mushroom dish is even tastier with ostrich
than with beef. Make it faster by skipping the meatball prep and frying the
meat quickly with the onions.
Crème Fraîche
1 lb ground ostrich (page 253)
Nutrition Facts
1 tsp dried onion flakes
2 Tbsp finely chopped parsley calories total fat carbs protein
2 tsp thyme leaves Mixed Type: 342 23g 7g 28g

1 med whole egg Carb Type: 270 15g 6g 28g
2 Tbsp coconut oil Protein Type: 428 33g 7g 26g
1⁄ 2 small onion, finely chopped
8 oz mushrooms, sliced
Cooking Tips
2 Tbsp Beans ‘R’ Us bean flour, arrowroot or soy flour (page 252)
2 cups clean, filtered water PT: Substitute grass-fed beef or bison, since
ostrich is not a recommended meat for you.
Increase mushrooms to 12 oz.
1⁄ 2 tsp Angoustura Bitters or Worcestershire sauce
1⁄ 4 cup Crème Fraîche or sour cream (page 230) CT: Reduce oil to 1 Tbsp and omit sour cream.
1 combine ground ostrich with onion flakes, parsley, 1 tsp thyme, and Notes and Suggestions
egg. Shape into 1” to 11⁄ 2” meatballs. Serve this over Zucchetti Pasta or Mashed
Fotatoes for some healthy winter comfort food.
2 heat medium skillet over medium high. Melt coconut oil, add
onions, add meatballs, 1 tsp of the thyme leaves. Sauté quickly, just
until browned on all sides, about 2 minutes. Add mushrooms and
remaining thyme leaves, and sauté 1–2 minutes more.
3 add flour and stir to coat, heating for 20–30 seconds. Stir in water
and cook, stirring frequently, until mixture is thickened. Remove from
heat and stir in soy sauce, bitters and sour cream. Ready to serve.

Ostrich Stir-Fry
Ostrich’s lower fat content and quick cooking time make it ideal for a veg-
etable stir-fry supper. Cook quickly and DO NOT overcook.
1 1b ostrich filets, cut into 11⁄ 2” pieces

2 Tbsp coconut oil
2 med garlic cloves, sliced
Nutrition Facts
1 1” piece ginger, sliced
1 small leek, washed and cut into rings
Mixed Type: 300 12g 11g 38g 4 cups shredded Chinese cabbage
Carb Type: 221 7g 11g 29g 8 oz button mushrooms, halved
Protein Type: 338 19g 12g 32g 1 med red pepper, cut into strips
1 10 oz pkg fresh snow peas, cut in half, diagonally
Cooking Tips
PT: Substitute grass-fed beef filet or strip
steak for ostrich. Increase mushrooms to 12 oz. 1 heat wok or deep heavy porcelain-clad skillet over medium high
CT: Reduce ostrich to 12 oz. Reduce coconut

heat. Add coconut oil, garlic, ginger, and leek slices. Sauté until leeks
oil to 1 Tbsp. starts to wilt.
2 add ostrich meat and sauté for 1–2 minutes. Remove meat from pan
Notes and Suggestions and hold, covered. Remove ginger slices.
Lowfat ostrich and vegetables are a great 3 add Chinese cabbage and mushroom halves to pan and stir-fry until
combination for a CT. You could also serve cabbage starts to wilt. Add red pepper strips and snow peas. Stir-fry
a salad with this, or a soup such as Fast
for 1–2 minutes more. Add already cooked ostrich.
French Onion.
4 remove from heat. Add soy sauce and stir to combine. Serve immediately.

Red Peppery Buffalo Steaks

Buffalo steaks with a crusty kick of crushed peppercorns, lemon and salt,
served over braised Chinese cabbage with an easy roasted pepper sauce.
1 lb bison ribeye steaks

2–3 Tbsp dried green and black peppercorns
1 tsp coarse sea salt Nutrition Facts
1 tsp grated lemon zest
4 cups Chinese cabbage, 1⁄ 4” diagonal cuts
1 med garlic clove, smashed Mixed Type: 158 3g 6g 27g
8 oz jar roasted red peppers
1 tsp tamari soy sauce or Spike vegetable seasoning
1 crush peppercorns with back of spoon or in grinder. Mix with sea Cooking Tips
salt and lemon zest. Press mixture all over steaks. Let marinate with PT: You could substitute cauliflower for
this coating for at least a few minutes. More flavor, if allowed to pen- cabbage and serve 3 with this recipe.
etrate for 30 minutes. CT: Bison or buffalo is not a recommended
meat for your type. But you could use this
2 sear steaks by broiling in oven broiler, over the grill, or in heavy cast recipe, substituting ostrich steaks, reducing
iron skillet on medium high heat, 3 minutes on a side. If frying, quantity to 12 oz.
remove steaks from pan. Add shredded Chinese cabbage and garlic to
pan drippings and stir-fry until wilted.
3 meanwhlile, blend roasted red peppers in blender with 1 tsp tamari This is a timesaving version of the classic
soy sauce or Spike vegetable seasoning. pepper steak recipe. These steaks go well with
Mashed Fotatoes or Roasted Asparagus.
4 to assemble, pile serving platter with braised cabbage, top with
steaks and pour red pepper sauce over top. Serve immediately.

Venison Stew
Lower fat wild or organic meats like venison are especially good in stews where
they can be cooked in liquid.
11⁄ 2 lb wild or organic stewing venison

sea salt and pepper
1 Tbsp coconut oil or butter
Nutrition Facts
1 med red onion, sliced
3 stalks celery, cut diagonally
Mixed Type: 384 8g 48g 30g 2 tsp thyme leaves
Carb Type: 322 4g 48g 21g 1 tsp ground cinnamon
Protein Type: 380 9g 15g 57g 1 tsp grated orange peel (no white)
1⁄ 2 cup fresh cranberries
3 med kohlrabi, peeled and chopped
Cooking Tips
3 cups natural beef stock
PT: Increase meat to 2 lb. Increase celery to
6 stalks. Substitute 2 Tbsp dried cherries or
currants for cranberries. Serve to 4. 1 season venison with salt and pepper.
CT: Reduce coconut oil to 11⁄ 2
tsp. Use 1 lb 2 in large stockpot or porcelain-clad Dutch oven over medium heat,
venison. Use 3 kohlrabi and add 3 cups
sauté onion and celery in coconut oil until onion starts to become
chopped cabbage with vegetables before
covering and simmering. translucent. Remove vegetables and hold.
3 add venison meat and sear or cook until browned and sealed. Add
Notes and Suggestions thyme leaves, cinnamon, orange peel. Stir to distribute. Add cranberries,
kohlrabi, sautéed vegetables and stock.
Serve this hearty stew as a special treat over
Mashed Fotatoes or Braised Fennel. 4 heat until mixture starts to bubble. Cover and simmer at medium
low for 45–50 minutes or until venison is tender. Serve.

Basic Roast Chicken

A simple, basic poultry recipe is the classic Sunday Roast Chicken.
1 6–8 lb free range roasting chicken

1 Tbsp raw or organic butter, softened
1 med garlic clove, minced
3⁄ 4 tsp sea salt Nutrition Facts
2 tsp thyme leaves
1 preheat oven to 350°F. Wash chicken, removing fat from inside cavity. Protein Type: 232 11g 0g 31g
2 in small bowl, combine butter, minced garlic, salt, pepper and

thyme leaves. Rub this paste over outside of chicken. Place bird breast- Cooking Tips
side-down in roasting pan.
MX: Choose half dark & half white meat
3 roast, uncovered, basting frequently, for approximately 11⁄ 2 hours, portions.
(about 20 minutes per pound). Place chicken breast-side-up during PT: Choose dark meat portions.
last half an hour to brown. CT: Choose white meat portions.
4 remove from oven when leg pulls easily and juices no longer run
red. Remove from pan and let rest, covered, for 5–10 minutes. Notes and Suggestions
Deglaze or scrape pan juices and make gravy, if desired, from 11⁄ 2
Roasting a chicken or turkey is a basic skill
Tbsp arrowroot, dissolved in two cups water. everyone needs to know. A standby you can
5 cut chicken into servings or slice and serve with gravy on the side. count on for a no-fail Sunday dinner, roast-
ing a bird at the beginning of the week
Remove skin before eating. Remove leftover chicken from bone and assures a good supply of ready-to-eat protein
refrigerate or freeze for expediting meals during the week. for lunches and dinners during the week.
Add cooked meat as the protein complement
for soups, salads, casseroles, fillings, egg dish-
es, Roll-Ups and “sandwiches.”
154 THE RECIPES: FREE-RANGE CHICKEN & TURKEY
Classic Cornell BBQ Chicken

Without a doubt, the BEST non-tomato barbecue sauce going. Savory, piquant
and pungent, but not spicy or sweet. No wonder it’s been popular for almost
50 years!
4 broiler-fryer halves
11⁄ 2 cups Cornell BBQ Sauce (page 242)
Nutrition Facts
1 marinate broiler-fryer halves in BBQ sauce, turning occasionally, for
Mixed Type: 260 13g 1g 33g up to 8 hours.
Protein Type: 275 16g 1g 31g 2 heat up grill or preheat broiler. Grilling is definitely the best. Cook
chicken, liberally and frequently basting with BBQ sauce. Turn halves
routinely, on outdoor grill for approximately 11⁄ 2 hours until tender
Cooking Tips
and dark brown.
PT: Choose 5 oz. dark meat portions. Use 2
cups BBQ sauce. 3 cut each half into 2–3 portions, depending upon eating plan. Four
broiler-fryer halves will generally feed 8–10 of all except the biggest
CT: Use 1 cup BBQ sauce. Serve 3 oz white
meat portions. eaters. Serve immediately.
4 can be prepared in the broiler/oven, reducing cooking time, but

Notes and Suggestions there’s no comparison with the grilled product. Excellent leftover,
cold, if there is any.
This is not your typical sweet and sticky BBQ
chicken, but this classic recipe, developed by Serves 8–10. Preparation time: 10 minutes.
Cornell Cooperative Extension, has with-
stood the test of time. This is excellent served
with Grilled Ratatouille Salad, which you
can make right along with the chicken on
the grill. Despite continual basting, not all
of the sauce will be used. Unused BBQ sauce
(that was not used to marinate raw chick-
en) can be kept in the refrigerator in cov-
ered glass jar for up to 8 weeks.
Crockpot Turkey Stew

A warm, welcoming fall or winter one-dish-meal waiting for you in the
crockpot when you get home.
2 lb free-range turkey parts

1 med leek, sliced
2 stalks celery, cut into pieces
Nutrition Facts
2 tsp thyme leaves
1 tsp oregano leaves
1 tsp Spike or Mrs Dash vegetable seasoning Mixed Type: 252 9g 25g 21g
1 cup winter squash, peeled and cubed Carb Type: 254 4g 44g 15g
1 med carrot, chopped Protein Type: 284 10g 24g 25g
1 cinnamon stick
1 16 oz can tomatoes
Cooking Tips
2 cups water or free-range chicken stock
PT: Increase celery to 4 stalks. Substitute
1 cup lentil or mung bean sprouts
kohlrabi for squash. Use dark meat turkey
such as legs and thighs.
1 place turkey pieces, skin-side-down, into crockpot set on high, and CT: Use 1 lb turkey breast meat. Use 1-28 oz
sauté to release fat. Turn turkey pieces and add leeks and celery. can tomatoes. Reduce cooking time to 1 hour.
Sprinkle on thyme, oregano and vegetable seasoning, and sauté until
leeks start to become translucent.
2 add squash cubes, carrots, cinnamon stick, tomatoes, water or This is close to a one-dish-meal, but you
stock, and simmer covered, for 2–3 hours on medium or up to 6–8 could easily pair it with a quick vegetable
hours on lowest setting. like Sautéed Cabbage with Dill or Braised
Brazilian Greens to have dinner on the
3 a few minutes before serving, add lentil or bean sprouts and remove table in a few minutes.
cinnamon stick. Serve immediately.

Crunchy Chicken Salad / Casserole

This convertible chicken salad-to-casserole is a tasty way to use up leftover
cooked chicken or turkey.
3 cups leftover cooked free-range chicken

2 cups coarsely diced celery
2 Tbsp chopped green onions
Nutrition Facts
1 cup jicama, peeled and cut into matchsticks
2 tsp lemon juice
Mixed Type: 197 10g 5g 22g 2⁄ 3 cup basic mayonnaise (page 238)
Carb Type: 170 7g 9g 22g 1⁄ 4 cup walnuts, coarsely chopped
Protein Type: 260 14g 6g 27g 1⁄ 2 tsp sea salt
3 dashes Angoustura bitters (optional)
Cooking Tips
lettuce or spinach leaves (optional)
PT: Use 4 cups dark meat chicken. Increase
celery to 3 cups and walnuts to 1⁄ 3 cup.
1 in large bowl or lightly greased casserole, mix all ingredients
CT: Use 2 cups white meat chicken. Use 1⁄ 3
cup mayonnaise and 1⁄ 3 cup plain lowfat together until combined.
yogurt. Reduce walnuts to 2 Tbsp, com-
2 to serve as salad, refrigerate or serve immediately on lettuce or
bined with 2 Tbsp chopped parsley and
sprinkled on top. spinach leaves.
3 to serve as casserole, preheat oven to 350°F. Transfer chicken salad

Notes and Suggestions to lightly greased casserole dish. Top with 1 Tbsp Sunny Seed
Gomasio (page 215) or Parmesan cheese. Bake for 15–18 minutes
This is a hearty standalone lunch or sum-
mer supper meal, with the appropriate type until warmed through.
of light or dark meat poultry for your type.
Serve on lettuce leaves or small mound of
spinach for PT. CT’s can also serve this with
a mixed vegetable side salad lightly tossed
with Basic Herb Vinaigrette (page 237).
Grilled Caribbean Rub

Dry rubs are a simple, yet very flavorful way to season meats with fewer
calories and carbs.
2 free-range broiler-fryer halves

1 Tbsp coconut oil or raw organic butter
6 Tbsp Caribbean Jerk Rub
Nutrition Facts
Caribbean Jerk Rub — Mix together: calories total fat carbs protein
6 Tbsp minced garlic or garlic powder Mixed Type: 215 8g 0g 33g

6 Tbsp minced onion, Carb Type: 196 5g 0g 35g
6 Tbsp dried minced onion or onion powder, Protein Type: 232 11g 0g 31g
2 Tbsp allspice
1 Tbsp dried ground chipotle or red pepper,
Cooking Tips
2 Tbsp Hungarian paprika,
1 packet SteviaPlus alternative sweetener Or PT: Select dark meat portions.
1 Tbsp dried organic cane juice CT: Select white meat portions. Serve 6.
2 Tbsp thyme leaves, CT’s may want to remove skin just before
2 Tbsp ground cinnamon, 2 tsp ground nutmeg
cooking is done, as it is high in fat. Sprinkle
additional Jerk Rub over meat to increase
11⁄ 2 tsp ground habeñera,
flavor, if desired.
ground zest or peel of 2 lemons (no white)
Store in covered container in refrigerator, for up to a month.
1 heat up grill or preheat broiler. A quick, no-fuss chicken preparation for fast
supper or backyard grilling. Combine with
2 rub broiler-fryer halves lightly with oil and then all over with Jerk Rub. a Grilled Ratatouille Salad or a tossed gar-
den vegetable salad with crunchy toppings
3 broil or grill, turning routinely, until chicken is tender, approxi- for a whole meal.
mately 1 to 11⁄ 2 hours.

Grilled Chicken Caesar

A classic chicken meal salad, made even more special with grilled chicken.
2 whole free-range chicken breasts, split

Nutrition Facts 1 large head Romaine lettuce, torn

1 Tbsp capers
1⁄ 4 cup Caesar salad dressing
Mixed Type: 265 11g 9g 32g 1⁄ 4 cup grated Parmesan or Romano cheese
1 preheat broiler. Cut split breast halves crosswise in 1” slices. Season
with Spike and pepper. Broil chicken pieces on slatted broiler tray 3-6
Cooking Tips minutes, or until golden brown. Remove from oven and cool.
PT: Use 4 lbs chicken thighs. Substitute 4 cups
spinach for 4 cups of the lettuce. Add 2 cups 2 meanwhile, wash and drain romaine. Tear into large pieces into
chopped celery. salad bowl.
CT: Use 2 Tbsp capers, 2 Tbsp salad dressing 3 add remaining ingredients, except for 2 Tbsp Parmesan cheese, and
and 2 Tbsp Parmesan cheese. toss until coated. Top with broiled chicken pieces and remaining
Parmesan cheese.
An excellent summer meal salad to make with
leftover grilled or broiled chicken. PT’s could
also accompany it with Parmesan Crisps.
Ground Turkey and Gravy

A quick, satisfying dish when there’s little time left to get a meal on the table.
1 small onion, chopped

1 lb free-range ground turkey
8 oz button mushrooms, quartered
2 tsp thyme leaves Nutrition Facts
2 Tbsp Beans ‘R’ Us bean flour, arrowroot or soy flour (page 252)
1 Tbsp tamari soy sauce Mixed Type: 232 13g 5g 23g
1 heat medium skillet over medium high. Add onions and dry sauté
for a few minutes.
Cooking Tips
2 add ground turkey, mushrooms, and thyme leaves, and sauté until
PT: Increase turkey to 11⁄ 4 lb. Increase
pink of meat is gone, about 5–6 minutes. mushrooms to 12 oz.
3 add flour and stir to coat, heating for 20–30 seconds. Add water, CT: Reduce oil to 2 tsp. Reduce turkey to 12
stir and cook, stirring frequently, until mixture is thickened. Remove oz. Use 1 med sliced onion. Add 1⁄ 2 chopped
from heat and stir in soy sauce. green pepper and 6 oz water chestnut slices
after meat is cooked.
4 serve immediately as is, over Mashed Fotatoes, Zuchetti Pasta, or
Spaghetti Squash.
This is a very good dish to serve over Mashed
Fotatoes or Zucchetti Pasta, accompanied by
a green salad for a whole meal.
Hot Wings, Thighs & Things

Everybody’s favorite snack while watching the game, now you don’t have to miss out.
2 lb free-range chicken parts, wings, thighs and breasts

11⁄ 2 cups commercial chicken wing sauce
1⁄ 2 tsp Tabasco sauce
Nutrition Facts
1⁄ 4 cup sesame seeds
6 large celery stalks, cut into sticks
Mixed Type: 274 24g 8g 10g 1⁄ 2 cup blue cheese dressing
1 preheat oven to 375°F. Wash chicken and drain. Cut up chicken
into large nugget-type pieces. Place chicken in 9" x 13” baking pan.
Cooking Tips
2 drench chicken with hot wings sauce, mixed with Tabasco and
PT: Use dark meat such as wings and
pepper. Sprinkle all over with sesame seeds.
thighs. Increase celery sticks to 12 and blue
cheese dressing to 2⁄ 3 cup. 3 bake for 20–25 minutes, until meat is cooked through or reads
CT: Serve this recipe using white meat 165°F. Remove from oven and transfer to serving platter.
chicken. Reduce blue cheese dressing to 1⁄ 3
cup and omit sesame seeds. 4 surround Hot Wings & Things with celery sticks and a small
dipping bowl of blue cheese dressing.
Most commercial chicken wing sauce is low

in carbs. You can serve this with Rainbow
Cabbage Salad or Vegetable Crispers, or
a big plate of raw vegetable dippers with
lots of celery.
Quick Turkey Cutlets

Another tasty turkey dish that could help get dinner on the table in a hurry
any weeknight.
11⁄ 4 lb boned free-range turkey thighs

11⁄ 4 tsp sea or celtic sea salt
Nutrition Facts
1⁄ 4 cup lemon juice
4 tsp raw or organic butter or coconut oil
4 tsp fresh minced or 2 tsp crushed dried rosemary Mixed Type: 275 13g 4g 36g
2 Tbsp green olives, sliced in half Carb Type: 210 6g 4g 30g

1 place boned turkey thighs between pieces of waxed paper or plastic

wrap and pound with large flat knife or meat mallet evenly to 1⁄ 8” Cooking Tips
thick. Sprinkle with salt and pepper. PT: This is an ideal dish for you as is. Use
3 Tbsp olives, if desired.
2 heat 12” sauté pan or large skillet over medium high heat until hot.
Melt butter and sear turkey cutlets quickly, until browned. Turn CT: Light meat turkey breast is more
appropriate for your type. Start with 1 lb, 2
cutlets. Cook for 1 minute.
half breast portions, cut in half and flat-
3 sprinkle with rosemary and add lemon juice and olives. Cook tened as directed. Reduce butter to 2 tsp.
Omit olives and substitute 2 tsp capers.
for 2–3 minutes more. Then remove cutlets to serving platter and
keep warm.
4 continue heating sauce while deglazing or scraping up any browned
bits from bottom of pan until sauce is reduced to about 2 Tbsp. Pour This quick turkey entrée could be a fast sup-
per on a night when there’s no time to fuss.
over turkey cutlets on platter and serve immediately.
Serve it with steamed green beans, aspara-
Serves 4. Preparation time: 10 minutes. gus, or leftover broccoli slaw if you are a PT.
CT can serve with a mixed green salad with
Basic Herb Vinaigrette or Braised Cabbage
with Dill.
Roast Turkey with Vegetable

Chestnut Stuffing
A garlic, vegetable, and herb stuffing assures moistness and gives this turkey
a rich, savory flavor.
1 13–14 lb free-range turkey

Nutrition Facts 1 Tbsp raw butter or coconut oil
2 large onions, chopped
8 large stalks celery, chopped
2 med carrots, coarsely shredded
2 med kohlrabi, peeled and chopped
2 med green apple, finely chopped
Cooking Tips 3 cups chopped Italian flat-leaf parsley, packed
PT: Choose dark meat. If you prefer, you 2 cups coarsely chopped chestnuts or sliced water chestnuts
can omit the fruits and add 11⁄ 2 lb sliced 1 Tbsp black currants
mushrooms at the end while cooking the 2 Tbsp poultry seasoning or
vegetables. 1 Tbsp thyme leaves, 2 tsp sage leaves, 3⁄ 4 tsp crushed rosemary
CT: Choose breast meat. Choose water 1 tsp sea or celtic sea salt
chestnuts instead of chestnuts for stuffing. 1⁄ 2 tsp freshly ground black pepper
Serve smaller portions to 24.
1 remove giblets and neck. Rinse turkey inside and out. Rub with 1
Notes and Suggestions tsp butter or coconut oil. Sprinkle with salt and pepper. Preheat oven
Yes, it’s also possible for you to enjoy the tra- to 350ºF.
ditional Thanksgiving and/or Christmas
2 in large kettle or pot, melt remaining butter or coconut oil. Add
turkey dinner with the trimmings—even the
stuffing—and still maintain your eating minced garlic and onions and sauté until vegetables are translucent.
plan. Just watch your portions. Those who Add celery, carrots, kohlrabi, and apple and sauté until vegetables start
have diabetes or obesity may wish to forgo the to soften. Remove from heat.
stuffing due to high carb count.
3 add chopped parsley and chestnuts or water chestnuts, currants,
poultry seasoning, salt and pepper. Mix together well.
4 stuff turkey, tie back legs. Place breast-side-down in shallow roast-

ing pan. Cover with aluminum foil. Roast for 1 hour. Reduce temper-
ature to 200ºF. Roast for 2 hours.
5 turn bird breast-side-up and and roast for an additional 2 hours and
45 minutes or until internal temperature of thighs reaches
160–170ºF. Remove bird from oven. Increase oven temperature to
400ºF, remove foil and return bird to oven for an additional 10 min-
utes until thigh temperature reaches 170ºF. and breast skin is brown.
6 remove turkey from oven and allow to rest on cutting board for 20
minutes before carving. Scoop out stuffing and put into serving bowl,
covered, until it’s time to eat. Slice turkey and serve.

Roasted Tomatillo Turkey Salad

Leftover turkey goes south of the border in a quick, healthy meal salad with
smoky crunch.
3 cups cooked, boned, free-range turkey, cut up

1 cup cubed jicama
1⁄ 2 cup finely chopped celery
Nutrition Facts
1⁄ 2 cup finely chopped broccoli stems
2 med scallions or green onions, sliced
1⁄ 4 cup pimento-stuffed green olives, chopped Mixed Type: 299 14g 11g 31g
1⁄ 2 cup chopped cilantro or Italian flat-leaf parsley Carb Type: 233 9g 8g 22g
3 Tbsp lemon juice Protein Type: 388 24g 12g 40g
1⁄ 2 cup Green Olive Tomatillo Salsa (page 243)

4–5 grinds fresh black pepper
Cooking Tips
PT: Increase turkey to 4 cups dark meat.
1 combine cooked turkey, jicama, celery, broccoli stems, scallions, Increase celery to 11⁄ 2 cups. Increase olives to
1⁄ 3 cup.
green olives, cilantro or flat-leaf parsley in large mixing bowl.
2 stir lemon juice into green olive salsa. Pour over salad. Toss to CT: Substitute white meat turkey and
reduce to 2 cups. Omit olives.
combine. Serve on butter lettuce leaves.

This is a unique salad that could be made
easily from leftover turkey. It can also be
made easily into a soup with the simple addi-
tion of hot chicken broth. Find the recipe on
page 136 in Soups.

Slowdown Crockpot Chicken Curry

This could cook while you’re away during the day, then be almost ready to
serve when you return. Simple and Fast... You’re not standing there watch-
ing the crockpot, are you?
2 lb free-range chicken parts

1 small onion cut into rings or 1⁄ 2” pieces
Nutrition Facts
3 large celery stalks, cut into 2” diagonal cuts
calories total fat carbs protein 3 garlic cloves, minced
Mixed Type: 241 6g 8g 37g 1 Tbsp curry powder

1⁄ 4 tsp cayenne pepper
Protein Type: 361 13g 7g 49g salt and pepper
2 Tbsp Beans ‘R’ Us bean flour, soy flour or arrowroot (page 252)
1⁄ 2 cup half and half cream or buttermilk
Cooking Tips
broth from cooking chicken
PT: Can increase celery to 5 large stalks.
Use dark meat portions. Choose half and half
cream over buttermilk 1 in crockpot, place chicken pieces, onion, celery, garlic, curry pow-
der, cayenne, salt and pepper. Cook on low for 5–6 hours.
CT: Use white meat and lowfat butter-
milk. Cook only 1 hour maximum. 2 remove chicken from crockpot to colander set in a large bowl. Let
drain and cool slightly. Remove chicken from bones. Reserve stock.
Notes and Suggestions 3 combine remaining liquid from crockpot with 2 Tbsp bean flour
This dish could be the centerpiece for an in a medium saucepan. Bring to a boil and cook until mixture
Asian or Indian-inspired meal. thickens slightly.
4 reduce heat, add half and half or buttermilk, cooked chicken meat,
and additional curry to taste.
5 serve with any combination of traditional curry accompaniments

such as: cooked, crumbled turkey bacon, chopped scallion or green
onion tops, fresh or dried, unsweetened coconut, mung bean sprouts,
chopped hard-cooked egg, chopped walnuts, and/or currants. Choose
2, about 1 Tbsp each.

Steaming Chicken and Vegetables

Steaming the chicken with vegetables is a simple, healthy method that reduces
excess fat, cooking time and kitchen mess.
1 med head savoy cabbage, shredded

3⁄ 4 cup baby carrots, split in half
1 1” piece fresh ginger root, sliced and cut into matchsticks
Nutrition Facts
6 scallions or green onions, cut into thirds
1⁄ 2 cup Italian or flat-leaf parsley, lightly chopped Mixed Type: 225 4g 16g 31g
1 tsp sea salt or Spike vegetable seasoning Carb Type: 218 4g 16g 29g
3–4 grinds fresh black pepper Protein Type: 242 5g 14g 36g
2 large chicken breasts, halved

2 tsp coconut oil or butter
Cooking Tips
1⁄ 2 cup free-range chicken stock
PT: Use 21⁄ 2 lb dark meat chicken, thigh,
wings and/or legs, instead of breast meat.
Could substitute 2 cups asparagus or green
1 the preferable utensil for steaming this dish is a bundt pan (the cake
bean cuts for 2 cups of the cabbage.
pan with a hole in the middle). However, it could be done in a bamboo
CT: Use chicken breasts. Can increase pars-
steamer or a regular metal colander with legs in a covered stockpot.
ley to 1 cup. Add 1 cup red or yellow pepper
2 bring 2–3 inches of water to boil in large Dutch oven or stockpot. strips, if desired.
Place shredded cabbage in bottom of bundt pan or steamer basket.
Lower heat under water to simmer. Notes and Suggestions
3 meanwhile, combine sliced carrots, ginger, garlic, scallions, parsley, Another standalone meal in itself, this is an
and chicken in a large bowl. Add oil, sprinkle with salt or Spike and ideal dish for any type, but especially CT.
Here’s a good example of a dish that is light
pepper. Toss to mix. Pile mixture evenly on top of shredded cabbage.
and healthy with a good balance of protein
4 place steamer/pan into stockpot of simmering water. Pour chicken and vegetables. Yet, PT and even MX may
find that this doesn’t have enough fat to keep
stock over, cover and steam lightly for about 18–20 minutes.
from getting hungry soon after eating. If so,
Serves 4. Preparation time: 15 minutes. you could serve with one of the Extra’s in
Condiments, like Black Olive Tapenade,
Chunky Mockamole or Miso Walnut Paste.
Stir-Fry Turkey
This is the basic recipe for the fast Oriental wonder, Stir-Fry. In traditional
wok or heavy skillet, over gas, electric or open fire, this is the mother of all fast
and healthy meals in a minute.
1 Tbsp coconut oil, raw or organic butter

3 slices ginger root
Nutrition Facts
1 large garlic clove, sliced
calories total fat carbs protein 1 med red onion, chopped
Mixed Type: 250 8g 20g 28g 2 cups celery, diagonally cut

Carb Type: 237 7g 20g 27g 1 med carrot, cut in half slices
Protein Type: 366 14g 20g 42g 1 broccoli stem, peeled and sliced
2 med kohlrabi, peeled and diced
1 cup broccoli flowerettes
Cooking Tips
3 cups chopped kale or spinach
PT: Choose or use as many of the recom- 8 oz mushrooms, sliced or quartered
mended vegetables for your type as possible—
2 cups cooked leftover turkey or chicken
particularly green beans, cauliflower, celery,
2 tsp dried thyme or marjoram leaves
mushrooms, and spinach. Choose preferred
1⁄ 4 tsp curry powder
meats such as dark meat chicken or turkey,
beef, bison, lamb, venison, or even salmon. 1 Tbsp tamari soy sauce
Increase dark meat to 31⁄ 2 cups and increase
mushrooms to 12 oz.
1 make sure all vegetables are cut up and ingredients are close at
CT: Opt for the recommended vegetables
hand. Heat spun steel wok or heavy porcelain-clad casserole over high
and light meats on your list.
heat. When hot, add coconut oil, ginger root and sliced garlic, stirring
constantly for about 30–45 seconds.
This basic stir-fry technique can be used 2 add onion, celery, carrot, broccoli stems, kohlrabi, and stir-fry, stir-
with almost kind of vegetables and meats. So ring constantly, for 3–4 minutes, or until vegetable colors brighten.
this is an ideal, versatile recipe that allows
you the choice of vegetables and cuts of meat 3 add broccoli flowerettes, kale, and mushrooms, and continue to
that work best for your metabolic type. The stir-fry for 1 minute.
whole secret with this speedy meal-in-one
preparation is to have everything cut up in
4 add cooked turkey, dried herbs and curry powder. Cover, reduce
equal size pieces, close at hand and ready heat to medium low, and let steam finish cooking for about 2 minutes.
before you fire up the heat. Then with heat Shut off heat. Remove cover, stir in tamari and serve immediately.
on HIGH and constant stirring, the veg-
etables are added in sequence, starting with 5 if using uncooked meat or poultry, add uniformly cut up pieces after
the densest first. Once practiced, it’s literal- the dense vegetables are cooking for a couple of minutes. If adding
ly possible to have a complete one dish dinner already-cooked meat, add at the end, as described.
on the table in less than 10 minutes!
Tarragon Turkey Burgers

These are delicious! And not much more trouble than making regular burgers.
1 lb free-range ground turkey

1⁄ 2 cup coarsely shredded zucchini
1 Tbsp fresh or dried tarragon leaves Nutrition Facts
2 tsp Dijon mustard calories total fat carbs protein

1⁄ 2 tsp Spike vegetable seasoning or sea salt
2 large eggs
1 preheat broiler. In mixing bowl, combine ground turkey with zucchi-

Cooking Tips
ni, onion, tarragon, mustard, Spike, pepper, and eggs. Mix thoroughly.
PT: Increase ground turkey to 11⁄ 4 lb and
2 shape into patties. Place on broiler pan. Broil 5 minutes on a side Dijon mustard to 1 Tbsp. Substitute finely
until browned. Serve immediately. chopped celery for zucchini.
Serves 4. Preparation time: 5 minutes. CT: Increase zucchini to 3⁄ 4 cup and red
onion to 1⁄ 2 cup. Add another teaspoon of
Dijon mustard.

These burgers are so popular, even teenagers
love them. Pair with a green bean casserole
or steamed Broccoli-in-a-Hurry Curry for
a great meal.
168 THE RECIPES: NO-MEAT MAIN DISHES
Cauliflower Tempeh Curry

This hearty, luxurious combination of flavors and textures will satisfy even
non-vegetarians.
1 Tbsp coconut oil

2 med garlic cloves
Nutrition Facts
2 med kohlrabi, peeled, sliced and quartered
2 heaping cups cauliflowerettes
Mixed Type: 425 30g 28g 21g 1 cup diced zucchini
Carb Type: 393 29g 23g 19g 2 Tbsp curry powder
Protein Type: 463 37g 26g 17g 1⁄ 2 tsp ground cinnamon
2 mild green chilies, seeded and chopped
1 16 oz can lite coconut milk
Cooking Tips
1 10 oz pkg tempeh, cut into 1⁄ 2 ” pieces
PT: PT’s really need meat in their meals, so 1⁄ 2 cup raw cashews
you could add some cooked chicken to this in
place of part of the tempeh. tamari soy sauce
CT: Use 1⁄ 4 cup shaved coconut in place of

cashews. Reduce coconut milk to 1 cup. 1 heat a large skillet over medium high. Add 1 Tbsp coconut oil,
onions, garlic and sauté until onions are translucent. Add kohlra-
bi cuts, cauliflowerettes, diced zucchini, and continue cooking
for a few more minutes.
This a one-dish-meal could be satisfying in
itself for a CT, and with additional meat 2 add curry, cinnamon, chilies, and coconut milk, stirring to com-
protein for a PT. If you are PT and want or bine. Cover and simmer 10 minutes, until you have finished
are trying to follow a vegetarian meal plan, browning tempeh, next step.
you will have to be honest with yourself in
monitoring how you feel and realize that 3 in a smaller skillet, heat 1 Tbsp coconut oil, add tempeh pieces and
PT’s have a high requirement for protein sauté, stirring frequently, over medium heat, until tempeh pieces are
that generally cannot be met through veg-
golden. Remove from heat and splash with tamari soy sauce.
etable sources alone. Especially since most
vegetarian diets these days usually rely upon 4 either add the tempeh to the curried vegetables and stir to combine,
a larger proportion of soyfood, not as healthy
or pile tempeh pieces on top of vegetables in serving bowl. Sprinkle
as has been touted (see page 18 for details).
Once again, the key is to honestly observe with cashews. Serve immediately.
and monitor how your body feels after eating.
Eggplant Cheeseburgers
These “burgers,” though not as dense, look and taste good, like their original
counterparts.
1 med eggplant, sliced into 1⁄ 2” – 3⁄ 4” slices

2 tsp sea salt
2 med whole egg (for dipping)
Nutrition Facts
11⁄ 2 Tbsp tahini, sesame seed butter, thinned with 1 Tbsp water
cup Sunny Seed Gomasio (page 219)
1 tsp coconut oil Mixed Type: 169 10g 13g 10g
1 med thinly sliced tomato Carb Type: 127 7g 13g 7g
1 small red onion, sliced into thin rings

1⁄ 2 cup raw, grass-fed shredded mozzarella,
Cooking Tips
cheddar, Swiss or provolone cheese
lettuce or green cabbage leaves
PT: Protein Types need to eat some meat
protein at almost all meals, and eggplant is
not one of your top recommended veggies, so
1 sprinkle eggplant slices with salt. Let stand until salt draws out bit- this is not the best recipe for you.
ter liquid. Rinse off salt and pat dry. CT: Depending upon how well you handle
dairy products, you could substitute grated
2 beat eggs or add water to sesame seed butter to thin. Dip eggplant
Parmesan or use a little lowfat ricotta for
into egg or sesame tahini, then roll in seed mixture, coating both sides. your cheese. Otherwise, go for “plain” burgers.
3 heat a large skillet over medium heat. Melt coconut oil and tilt pan
to distribute evenly. Sauté eggplant slices 4–5 minute, or until they Notes and Suggestions
start to brown.
You could pair this with KISS Salad in a
4 carefully turn slices with spatula. Top with tomato and red onion Flash, or a light soup for a whole meal.
slice. Sprinkle with cheese. Continue cooking until second side is

golden and cheese melts.
5 serve on large platter or “sandwich” cheeseburgers between lettuce

or cabbage leaves to replace the bun.

170 THE RECIPES: NO-MEAT MAIN DISHES
Mushroom Burgers
These hearty burgers are surprisingly tasty AND satisfying, without meat.
1⁄ 2 cup finely chopped red onion

2 cups Portabella mushrooms, cut into chunks
1⁄ 2 cup finely chopped pecans, walnuts or macadamia nuts
Nutrition Facts
1⁄ 2 cup coarsely shredded zucchini, patted dry
1 tsp marjoram leaves
Mixed Type: 344 25g 19g 17g 2 tsp thyme leaves
2 tsp tamari soy sauce
1⁄ 3 cup shredded grassfed Swiss or jack cheese
Cooking Tips 3 med eggs, beaten

3 Tbsp Sunny Seed Gomasio (page 215)
PT: PT’s need to get meat protein in their
2 Tbsp coconut oil for frying
meals. Not an ideal recipe for you.
CT: Substitute grated soy tempeh for nuts.
Reduce cheese to 1⁄ 4 cup shredded Parmesan. 1 combine onions, mushroom chunks, chopped nuts, chopped pars-
Reduce oil to 2 tsp for frying. ley, zucchini, marjoram and thyme leaves, soy sauce, shredded cheese,
and eggs.
Notes and Suggestions 2 shape by hand into patties. Coat both sides with ground seed
Serve these patties with a tossed salad and Gomasio in a small bowl.
some Vegetable Crispers for a healthy, “fast
3 heat a medium skillet over medium. Melt coconut oil. Pan fry “burgers”
food-like” meal.
3–4 minutes per side, until golden brown. Serve immediately.

No-Pasta Primavera
This updated version of the classic, seasonal, Italian vegetable pasta can be
ladled over spaghetti squash or zucchini “pasta” for a satisfying summer meal.
1 large spaghetti squash, cooked

1 Recipe No-Pasta Primavera Vegetables (page 171)
1⁄ 4 cup Parmesan cheese
Nutrition Facts
1⁄ 4 cup Savory Sunny Seed Mix, optional (page 215)

1 fill large 6-quart porcelain-clad Dutch oven or large saucepan 2⁄ 3’s
full with water and bring to a boil.
2 holding squash carefully, cut spaghetti squash in half with cleaver or

heavy knife. Lay cut side down and cut in half again, yielding four
Cooking Tips
pieces. Add to pot and simmer covered, for about 20 minutes, until
PT: Can add 2 cups leftover meats or fish
squash separates into “strings” or strands with fork. Remove from heat
at the last minute or make sure you serve
and drain. Scoop out squash quarter and place squash in covered serv- some meat protein with the meal. Substitute
ing dish. Keep warm. some asparagus, green beans, cauliflower
and vegetables recommended for your type.
3 while squash is cooking, prepare No-Pasta Primavera Vegetables
CT: Reduce or eliminate the cheese. You
found in Vegetables chapter.
can add broken “Vegetable Crispers” or
4 serve immediately as is, or topped with Parmesan cheese and a reduce seed mix to 1 tsp per serving.
sprinkle of Savory Sunny Seed Mix, if desired.
Serves 4. Preparation time: 20 minutes. Notes and Suggestions

Spaghetti squash makes a nice substitute for
pasta. Zucchini or summer squash can also
be made into noodles by shaving off long,
thin, wide strips with a vegetable peeler. Or
create authentic long thin spaghetti or
angel hair shape by putting the squash
through a special “Spiral Slicer” gadget. See
Recommended Ingredients Section (page
249) and Zucchetti Pasta recipe (page 234)
in Raw, Sprouted and Fermented chapter.
172 THE RECIPES: EGGS
Basic Stuffed Eggs

“Deviled” Eggs, the name coined because of the deviled ham often used as an
ingredient, is an ominous name for such a heavenly food.
6 large organic eggs

1⁄ 3 cup Basic Mayonnaise (page 238)
2 tsp Dijon or your favorite mustard
Nutrition Facts
1⁄ 2 tsp Spike or Mrs. Dash vegetable seasoning
77 5g 1g 6g paprika and dill for garnish
Cooking Tips 1 boil water in a medium saucepan over high heat. Add eggs, return
to boiling and reduce heat to simmer. Cook lightly, 5–6 minutes. Pour
PT: Opt for some of the high purine meat
fillings like anchovies or herring, dark meat off hot water and replace with cold water to cool eggs.
turkey ham, etc.
2 when cool enough to handle, peel eggs and cut in half lengthwise.
CT: Lean toward including more of the Remove egg yolks to small bowl. Place white halves on serving
lower fat vegetable, herb and condiment
or dinner plate.
ingredients.
3 mash yolks with fork until smooth. If they are hardcooked, you can
push them through a fine sieve, but don’t use a food processor, as they
will become gummy. Add mayonnaise, mustard, salt and pepper. Whisk
Deviled or Stuffed Eggs remain a classic
briefly to blend and fluff mixture. Add any desired fillings at this point.
today, open to the addition of anything from
ham to caviar. These old favorites can be 4 fill the egg halves with a teaspoon, mounding the fluffy yolk mix-
simple or elegant, but offer a host of oppor-
ture decoratively. Sprinkle every other stuffed egg with dillweed or
tunities for healthier ingredients. They are
great snacks. Use them as the protein compo- paprika. Serve right away or cover and refrigerate.
nent for a meal, combined with some fresh
vegetables—especially for a CT—either on a
large salad platter, or with spring or sum-
mer green salads. They could also add inter-
est to a Spinach Salad for MX or PT, but variations
opt for incorporating some additional meat Classic Devils
or fish protein like turkey ham or bacon,
anchovies, or caviar into the fillings or the meal. add 2 Tbsp finely chopped turkey ham and 1 more tsp mustard.
Remoulade
more variations use Dijon Remoulade (page 238) instead of mayo.
Vegetables or Herbs Smoked Salmon and Crème Fraîche

add 1–2 Tbsp fresh chopped parsley, substitute crème fraîche for mayonnaise and add about 2 Tbsp finely
scallion, dill, marjoram, basil, lemon chopped smoked salmon or lox.
basil, lemon balm, or even lavender.
Green or Black Olives
Anchovies
add 1 Tbsp chopped black or green pimento-stuffed olives.
add 2 oz finely chopped anchovies.
Caviar
Vegetable Essences
use crème fraîche or sour cream instead of mayo. Stir in 1 heaping
drizzle tops of stuffed eggs with tiny Tbsp black or red caviar. Or alternate eggs with a tiny dollop of each.
splashes of Vegetable Essences from
squeeze bottle (page 247).
Crustless Quiche
This amazing quiche makes its own crust, updated here with a little low-carb,
no-grain magic.
2 tsp organic butter or coconut oil

1⁄ 2 small red onion, cut in slivers
2 cups broccoli flowerettes
Nutrition Facts
2 tsp dried basil
4 med whole eggs Mixed Type: 180 11g 8g 12g
1⁄ 2 cup whole milk Carb Type: 153 9g 8g 10g
1⁄ 4 cup Beans ‘R’ Us bean flour, full-fat or soy flour (page 252) Protein Type: 215 14g 8g 14g
1 Tbsp Dijon mustard

salt and pepper
Cooking Tips
1⁄ 3 cup raw, organic cheese of choice, shredded
PT: Add 4 strips turkey bacon, or 1⁄ 2 cup
leftover turkey or salmon.
1 preheat oven to 350°F.
CT: Reduce cheese to 2 Tbsp shredded, low-
2 sauté red onion and broccoli in butter in skillet over medium heat. fat Parmesan or Romano sprinkled on top.
Add chopped parsley and basil and stir to combine. Turn off heat.
3 beat eggs in bowl with milk, flour, Dijon mustard, salt and pepper. Notes and Suggestions
Place in small, greased casserole. Top with cheese. Bake for 15–18 This egg dish would be nice served as a main
minutes, until set. entrée for brunch or supper with Spinach
Salad or Middle Eastern Salad.
4 remove from oven, cut in wedges and serve.

Egg Foo Yung

This inspiration from the Orient is a novel way to incorporate bits of leftover
vegetables and meats.
1 Tbsp plus 1 tsp melted butter or coconut oil

1 tsp roasted sesame oil
2 slices fresh ginger root, scraped and minced
Nutrition Facts
2 med scallions or green onions, chopped
calories total fat carbs protein 2⁄ 3 cup sliced mushrooms
Mixed Type: 176 11g 11g 8g 1 cup mung bean sprouts
Carb Type: 155 9g 12g 8g 4 large eggs
Protein Type: 201 2g 12g 12g 2 tsp tamari soy sauce
1 Tbsp arrowroot or Beans ‘R’ Us flour (page 252)
1⁄ 2 cup spiced tea or Chai tea (optional)
Cooking Tips
1⁄ 2 cup mushroom soup (optional)
PT: Increase mushrooms to 1 cup. Add 1⁄ 3 1⁄ 2 cup clean, filtered water
cup chopped, leftover turkey ham, beef, or
cooked, dark meat chicken after vegetables
are cooked. 1 combine melted butter and sesame oil in custard cup. Add about 2
CT: Reduce butter or oil to 2 tsp, using tsp to a large skillet heated on medium high. Add ginger root and stir.
paper towel to brush on skillet. Optional
variation: Instead of mushrooms, add 1⁄ 3 2 add scallions and mushrooms. Sauté for 1 minute. Then add bean
cup each finely chopped red pepper and sprouts and snow peas and continue cooking until mushrooms soften
broccoli with the scallions. Stir in 1⁄ 4 cup and sprouts start to wilt, 1–2 minutes. Remove from heat and trans-
chopped parsley at the end.
fer to mixing bowl.
3 into small bowl, break eggs. Add soy sauce and arrowroot, whisk-
ing with a wire whisk to blend. Pour egg mixture over vegetables
These flat egg pancakes are easier and in large bowl.
faster to make than a large omelet. Besides
being a good way to incorporate lots of 4 return skillet to fire. Coat skillet with a little more oil mixture and
fresh, healthy ingredients, they are a clever scoop veggie-egg batter, 1⁄ 4 cup at a time, into mounds in skillet.
wrap or base for fillings—even cold, spread
Cook for 2–3 minutes, until brown on one side, then turn over care-
with mayo, fresh spinach and sliced tomato.
Tote leftovers filled with sprouts and fully with spatula. When moisture has congealed, remove pancakes to
spreads for “sandwiches.” While eggs are serving platter.
considered a quality protein, PT’s should
also incorporate some meat. 5 if sauce is desired, thin 1⁄ 2 cup organic mushroom soup with water
and heat slightly. For more of a “sweet ‘n spicy” sauce, mix 1 Tbsp
arrowroot or bean flour with 1⁄ 2 cup spiced or Chai tea and 1⁄ 2 cup
water in small saucepan. Bring to a boil and stir until thickened.
Use 1 Tbsp per two egg foo yung servings.

Egg Salad with Artichokes

Classic egg salad becomes elevated to another level with the addition of
quartered artichoke hearts.
4 eggs, semi-hardcooked (about 5 minutes)

1 14 oz can artichoke hearts, drained and quartered
1 med scallion or green onion, white part, chopped
Nutrition Facts
1⁄ 3 cup Basic Mayonnaise or Dijon Remoulade (page 238)
2 chopped anchovy filets or anchovy paste, if desired
1 tsp capers, drained, if desired Mixed Type: 114 6g 5g 9g
1 peel and chop eggs in mixing bowl. Add quartered artichoke hearts,
green onions, and basic mayonnaise or Dijon Remoulade, and stir
to combine. Cooking Tips
PT: Add anchovies or serve with addi-
2 top with chopped anchovies or drizzle with anchovy paste and 1 tsp
tional meat protein.
capers, optional. Serve immediately if ingredients are already cold, or
refrigerate for 10–15 minutes. CT: Omit anchovies. Reduce mayonnaise
to 3 Tbsp. Alternately, use half basic mayo
Serves 4. Preparation time: 10 minutes. and half lowfat yogurt.

This could be a heavenly filling for a Roll-Up,
or an accompaniment for Grecian Spinach
for a PT, along with some more concentrated
protein. Or serve as a main salad for a CT
lunch. It is truly delicious and different.

Eggs Benedict Florentine

Enjoy this version of the classic egg dish on a bed of seasoned spinach for an
easy, but upscale luncheon or stay-at-home Sunday brunch with the family.
Spinach
1 tsp organic butter or coconut oil
3 med scallions, sliced
Nutrition Facts
6 oz turkey ham or turkey bacon
2 10 oz bags baby spinach
Mixed Type: 251 16g 8g 20g Hollandaise
Carb Type: 188 14g 2g 13g 2 Tbsp organic butter
Protein Type: 268 17g 8g 22g 11⁄ 2 tsp fresh lemon, juice
1 large whole egg, divided
1⁄ 2 tsp water
Cooking Tips
Eggs and Assembly
PT: This is an ideal dish for PT, with a
4 large eggs
good balance of egg and meat protein, and
spinach, which is an excellent vegetable for
you. Increase meat to 8 oz. Spinach
CT: Reduce meat to 4 oz. Reduce the
1 preheat oven to 375°F. In large skillet or ovenproof ceramic casse-
Hollandaise sauce to 1 tsp per serving, driz-
zled over the eggs. role over medium high, sauté scallions in butter for 1–2 minutes. Add
chopped turkey ham or bacon and sauté 2 or 3 minutes longer, until
meat starts to crisp and/or brown.
2 add spinach to pan and stir-sauté until it starts to wilt. Season with
salt and pepper. Remove from heat. Transfer spinach to pie plate or
ovenware, if applicable. Cover and place in oven.
Hollandaise
1 melt butter with lemon in small saucepan over medium low heat.
Separate the egg, saving white to add to the 4 whole eggs.
2 beat egg yolk with 1⁄ 2 tsp water, just to blend in small cup or cus-
tard cup. Stir in a little of the hot butter, stirring with a wire whisk to
blend and “temper” or elevate temperature of egg yolks. Blend yolks,
stirring constantly, with the rest of the lemon butter to make a smooth
sauce. Put pan off and on burner, three or four times, to avoid over-
cooking. When thick, remove from heat.
Eggs and Assembly
1 take casserole with spinach out of oven. Remove cover and break
four eggs over top of spinach, making little nests or indentations for
eggs to rest, if necessary. Add the remaining egg white.
2 replace cover and return to oven for 4–5 minutes, just until whites
start to firm. Remove from oven, remove cover and pour or spoon
warm hollandaise over top of eggs. Replace cover.

Vegetable Frittata
A frittata is like an omelet with no flipping and a quiche with no crust—a
fast egg dish that can be made with a variety of vegetables, meats and cheeses.

1 lb mushrooms or red peppers, sliced
Nutrition Facts
4 cups chopped broccoli, cauliflower, zucchinis,
artichoke hearts, asparagus, spinach, or other dark greens
2 Tbsp fresh marjoram Mixed Type: 288 18g 15g 20g
8 med eggs Carb Type: 222 14g 9g 16g

1⁄ 4 cup whole or lowfat milk Protein Type: 310 21g 11g 22g
2 tsp dry mustard or 2 tsp prepared mustard

1 tsp freshly ground black pepper
Cooking Tips
PT: Sauté 4 strips chopped turkey bacon in
2 tsp Parsley Vegetable Essence (page 247)
skillet first, then add only 1⁄ 2 cup onions.
Can increase mushrooms to 11⁄ 2 lb. Choose
1 heat oil in large skillet over medium heat. Add onions and mush- spinach for the greens.
rooms, stirring until onions are translucent, 1–2 minutes. CT: Reduce oil to 1 Tbsp. Use lowfat milk.
2 add chopped vegetables and marjoram leaves. Stir-sauté until veg-

etables start to turn bright green or soften. Reduce heat to medium or Notes and Suggestions
medium low. This is another one of those recipes with an
endless array of possibilities. A good quick
3 break 8 eggs into small bowl. Add milk, dry or prepared mustard,
meal for using up what you have on hand.
and pepper. Use a fork just to break up yolks, so mixture looks mar- Don’t overcook the eggs.
bleized. Pour over vegetables in skillet.
4 sprinkle all over with Spike. Cook 3–4 minutes, just until eggs start
to set. Remove from heat and decorate top with a few drizzles of
Parsley Vegetable Essence.

Vegetable Quiche
Quiche is a classic French egg presentation, with almost limitless possibilities
for incorporating high-quality, healthy ingredients.
Crust
1⁄ 2 cup organic flax seeds, ground in coffee grinder or blender
1⁄ 2 cup organic sesame seeds, ground
Nutrition Facts
1 Tbsp raw or organic butter, cold
calories total fat carbs protein 1⁄ 2 cup Swiss or cheddar cheese, grated
Mixed Type: 292 22g 12g 14g 3⁄ 4 tsp allspice
Carb Type: 292 22g 12g 14g 1⁄ 2 tsp Spike vegetable seasoning or Mrs. Dash
Protein Type: 304 22g 12g 17g Filling
2 tsp coconut oil
6 slices turkey bacon, chopped
Cooking Tips
1⁄ 3 cup red onion, chopped
PT: Instead of turkey bacon, 1⁄ 2 cup left-
2 cups broccoli, broccoli rabe or cauliflower, chopped
over cooked meats or salmon can be used as
a variation. 2 tsp dried basil
Custard
CT: Follow recipe as is.
4 med eggs
1⁄ 2 cup whole milk
3⁄ 4
Notes and Suggestions tsp nutmeg
1 tsp salt
Another classic vehicle for adding vegetables
1⁄ 2 tsp pepper
of all kinds. Seasoned with herbs, spinach or
broccoli, this dish creates a good camouflage
for Swiss chard, beet greens, kale, some of
those “less popular” vegetables. Note: at Crust
times broccoli rabe can be somewhat bitter
tasting, but is very healthy. 1 Preheat oven to 370ºF. In food processor workbowl, add ground
flax, ground sesame seed, cold butter, shredded cheese, allspice and
Spike. Pulse for 5 seconds, only until mixture starts to come together.
Do not overprocess.
2 pat mixture evenly into lightly greased, 8” shallow pie pan.
Filling
1 heat medium skillet on medium high heat. Add coconut oil, a layer
of turkey bacon and onions, broccoli, sautéing for 3–5 minutes until
onions turn translucent and broccoli color brightens. Sprinkle with
basil, remove from heat, and pile into crust.
Custard
1 break eggs into bowl, add milk, nutmeg, salt and pepper and stir
with a fork to blend. Pour over vegetable or vegetable/meat filling.
2 bake in preheated 375º oven for 12–15 minutes, only until crust is get-
ting brown and eggs have started to set. Middle will still be slightly soft.

Baked Herbed Salmon

A traditional Mediterranean herb sauce for an elegant fish dinner that’s
fast, tasty and low carb. The fish bakes with the sauce, while the rest of the
meal is prepared.
4 6 oz wild Alaskan Salmon filets (page 251)

Nutrition Facts
2 med garlic cloves
1⁄ 2 tsp Spike vegetable seasoning or Mrs. Dash calories total fat carbs protein
1 tsp ground cumin seed 291 14g 4g 35g

1⁄ 2 tsp black pepper
1 Tbsp capers or green olives
Cooking Tips
1 cup flat-leaf Italian parsley
PT: Follow as is.
1 cup cilantro leaves
2 tsp grated lemon rind or 3-4 drops lemon oil CT: Salmon is a higher fat fish, not recom-
1⁄ 3 cup fresh lemon juice mended for your type. Prepare this recipe
with another fish, such as tilapia.
1 preheat oven to 350°F. Rinse fish and place on lightly greased

cookie sheet or ceramic casserole. Sprinkle fish with salt and pepper. Notes and Suggestions
Combine this entrée with a healthy portion
2 in food processor, make marinade/sauce by combining olive oil,
of a vegetable salad such as Mediterranean
garlic, Spike, cumin, pepper, capers, parsley, cilantro, lemon rind or Salad or Chop Chop Garden Salad for a
oil, and lemon juice. menu. If you find that this isn’t enough food
for you, you don’t feel quite satisfied, or just
3 spread over fish in pan. Bake for 13–15 minutes, or until fish flakes plain need more, add a vegetable side dish
easily with fork. such as leftover Green Bean Casserole or a
serving of Mushroom Cream Soup.
180 THE RECIPES: SALMON
Broiled Lemon Salmon

Fresh lemon juice is the key to making broiled salmon exceptional.

1 garlic clove, minced
Nutrition Facts 1 tsp extra virgin olive oil

2 Tbsp chopped chives
4 6 oz wild, red Alaskan salmon filets (page 251)
271 11g 4g 37g 1 whole lemon, cut into 1⁄ 8” slices
Cooking Tips 1 mix tamari, garlic, lemon juice, olive oil, and chives together.
PT: An ideal dish for you.
2 place salmon filets in flat pan. Cover with marinade and lemon
CT: This is not a good dish for your type, slices. Marinate, turning occasionally, for 20–30 minutes. Remove
since salmon is not a recommended fish.
lemon slices from fish and place around pan.
Prepare with another fish like tilapia, which
is relatively low in mercury. 3 broil salmon with rack set 6” under broiler unit for 3–4 minutes.
Turn salmon carefully and continue to broil another 3 minutes, or
Notes and Suggestions until brown and fish flakes easily.
Serve this simple-to-make dish with Grecian 4 remove to serving platter. Place lemon slices on top of fish. Pour
Spinach or Broccoli-in-a-Hurry Curry. any remaining marinade over. Serve immediately.

Miso Glazed Salmon

The fermented Japanese soybean paste called miso is a high-flavor, low-carb
ingredient for adding heartiness, deep color and healthy nutrition to foods.
2 Tbsp miso, soybean paste

2 Tbsp low sodium tamari soy sauce
2 Tbsp apple cider or juice
Nutrition Facts
2 tsp grated ginger root
tsp ground allspice or nutmeg
dash vegetable oil for greasing pan Mixed Type: 286 12g 4g 39g
4 6 oz wild, red Alaskan salmon filets, cut in half (page 251) Protein Type: 382 16g 6g 52g
1 Tbsp chopped fresh chives
Cooking Tips
1 preheat broiler. In small bowl, whisk soybean paste with tamari,
PT: This dish is a good one for you, with a
apple juice, ginger, allspice, and 1 Tbsp water. larger portion, so serve 3.
2 place salmon fillets in a shallow baking pan rubbed lightly with oil. CT: Salmon is too high fat a fish for you.
Spoon miso mixture evenly over salmon. Substitute with tilapia.
3 broil 8–10 minutes, basting two or more times with marinade, until
fish flakes with a fork. Do not overcook. Notes and Suggestions
This fast and easy salmon dish could be a
4 remove to serving platter. Sprinkle with chopped chives.
lifesaver after a busy day. Pair it with a Hot
Serves 4. Preparation time: 15 minutes. and Sour Soup, Sea Side Salad, or simply
some fast Braised Brazilian Greens for a
speedy supper. Miso is one of the healthier
forms of soy, a salty, fermented, soybean
paste that is available in Oriental or natu-
ral foods section and keeps indefinitely in
your refrigerator.

Nouveau Salmon Nicoise

This colorful arranged salad comes from Nice, on the French Riviera. But
you can substitute your own similar favorite vegetables, the “best” foods for
your own taste and eating plan.
1 can wild, red Alaskan salmon, drained and chunked (page 251)
2 quarts romaine lettuce leaves, torn
Nutrition Facts
1 cup artichoke hearts, drained and quartered
calories total fat carbs protein 8 black and green olives
3⁄ 4 cup jicama, peeled and cut into matchsticks
Protein Type: 463 33g 17g 28g 1 cup clover or broccoli sprouts
1⁄ 4 cup pepperoncini peppers
4 anchovy filets
Cooking Tips 1⁄ 2 med avocado, peeled and cut into cubes
PT: Can substitute at least half spinach for 1⁄ 3 cup Dijon Remoulade Sauce Or Caesar salad dressing (page 238)
romaine and add semi-hardcooked egg halves lemon wedges, garnish
to the plate. Have more olives.
CT: Not your recommended fish, substitute
1 arrange lettuce on large serving platter. Arrange mounds of the col-
tilapia for salmon. Omit anchovies. Substitute
2 tsp capers per serving for olives. Use 1⁄ 4 cup orful ingredients over the platter. Spritz with a splash of lemon juice.
dressing and 1⁄ 4 cup lowfat yogurt. Use only
1⁄ 2 avocado. 2 serve immediately with a small bowl of Dijon Remoulade Sauce or
Caesar dressing.

This is a delicious, versatile meal salad for
all types, varying the amount of protein and
specific vegetables for your type. PT’s, this is
an excellent recipe, traditionally calling for
those high purine proteins, like anchovies,
your metabolic type needs.
Poached Salmon Dijonnaise

Looks and sounds like a gourmet dish, but this simple poached fish is actually
fast and easy to prepare.
1⁄ 4 cup lemon juice or white wine vinegar

1 tsp sea salt or Spike vegetable seasoning
4 wild, red Alaskan salmon filets (page 251)
Nutrition Facts
1⁄ 3 cup Dijonnaise (page 238)

1 pour 3 fingers of water, lemon juice, and salt into large, deep ceram-
ic casserole or fish poacher and bring to boil. Reduce heat to simmer.
2 rinse off salmon. Sprinkle with Spike. Slip filets into simmering
water and steam gently for 5–8 minutes.
Cooking Tips
3 remove to serving dish or platter. Serve topped with or accompa- PT: This is a good dish for your type.
nied by Dijonnaise Sauce.
CT: Substitute tilapia for salmon.

A suggestion for making this easy, but sophis-
ticated, recipe part of a whole menu is to serve
it with Roasted Asparagus or Cauliflower
with Tapenade Crown. If you’re a CT, try it
with a steamed vegetable like broccoli and
zucchini, or Brussels Sprout Trio.
Roasted Salmon with Pesto Crust

Quick, easy and sinfully delicious, this elegant recipe is the fruit of those batch
cooking sessions you wisely scheduled, producing the wonderful pesto that’s
right in your fridge.
6 wild red Alaskan salmon filets, rinsed and patted dry (page 251)
Nutrition Facts
1/2 cup Basil Pesto (page 239)
calories total fat carbs protein 1 Tbsp plus 1 tsp coconut oil
Mixed Type: 338 18g 16g 30g 1 small shallot or 2 small green onions, minced
Carb Type: 330 22g 18g 18g 2 10 oz pkgs baby spinach leaves, washed
Protein Type: 368 18g 20g 30g sea salt and freshly ground black pepper
6 cherry tomatoes (optional) or
6 Tbsp Red Onion Cilantro Relish, optional (page 245)
Cooking Tips
PT: Use 2⁄ 3 cup Red Onion Relish.
1 preheat oven to 400°F. Spread 2 Tbsp pesto over salmon filets.
CT: Salmon is not a recommended fish, so
substitute another kind like tilapia. You 2 in ovenproof skillet over high heat, melt 2 tsp of the coconut oil. Sear
could substitute another dark leafy green the salmon, pesto side down, 2–3 minutes. Gently turn over filets with
such as bok choy for variety. long spatula. Place in oven for 5–6 minutes until lightly cooked through.
3 add remaining oil and minced shallot to another skillet, stirring

Notes and Suggestions until onion is translucent, about 1 minute. Squeeze out any extra
This could be considered a meal in itself, moisture from spinach leaves and pat dry. Add with salt and pepper to
since the vegetable is included. But you skillet and sauté quickly over high heat, about 1–2minutes.
might want to accompany it with a mixed
green salad, topped with crunchy herbed 4 divide spinach onto serving plates as a bed for salmon. Place a
sprouts and some additional salad dressing. salmon filet on top. Garnish with 1–2 cherry tomatoes or Red Onion
Cilantro Relish.

Salmon Crépes
This upscale but easy entrée folds a vegetable-fish filling into No-Grain Crêpes
for a special meal from foods you may already have in your pantry.
8 No-Grain Crêpes (See page 203)

1 med shallot or 2 garlic cloves, minced
Nutrition Facts
1 10 oz pkg fresh spinach
2 cups fresh or canned asparagus, chopped
1 can artichoke hearts, drained and quartered Mixed Type: 523 31g 34g 32g
1 tsp Braggs Liquid Amino’s or Spike vegetable seasoning Carb Type: 393 27g 23g 18g
1 14 oz can wild, red Alaskan salmon, drained (page 251) Protein Type: 546 34g 34g 32g
4 Tbsp Remoulade Sauce (page 238)
Cooking Tips
1 prepare crêpes or pull already-prepared portions from your freezer. PT: An ideal PT type dish. You could also
If crêpes are frozen, moisten slightly with water or brush lightly with make this with lox or smoked salmon,
oil. Preheat oven to 350°F. about 10 oz.
CT: This dish is not well suited to your type
2 in medium skillet over medium low, melt butter and sauté minced
with these ingredients. However, you could
shallot or garlic until translucent. If using fresh asparagus, add it at this substitute another fish such as tilapia or
point and sauté until it starts to brighten. If using canned or frozen even light meat chicken, or use 3 semi-
asparagus, add it with the artichokes. hardcooked eggs. Replace the vegetables
with dark greens and others more suited to
3 add spinach leaves and sauté until spinach starts to wilt. Add your type.
remaining vegetables and sprinkle with Bragg’s or Spike. Add drained
canned salmon chunks and heat through.
4 divide mixture among 8 crêpes. Place about 1⁄ 4 cup filling on each This entrée has both protein and vegetables,
crêpe, topping with a 2 tsp portion to start of Remoulade Sauce but you may find that you want to add a
before rolling up. Place filled crêpes, edges down, in lightly buttered green salad with sprouts and Sunny Seed
ceramic or glass casserole. Place in preheated oven for approximately Salad Dressing or a vegetable side. If this is
not enough to make you PT’s feel satisfied,
5–6 minutes, until heated through.
trying increasing the protein in the dish. Or
5 remove from oven to hot pad on table. Serve immediately, two use 2 Tbsp Remoulade Sauce per serving.
Again, these are to be considered suggestions
crêpes per serving.
or starting points for modifying recipes and
Serves 4. Preparation time: 15 minutes. meals to achieve your optimum balance.
Many of the recipes represent minimums, so
listen to your body and see what works for you.
Salmon Seviche
In South America, Japan, and other regions, seviche or ceviche is served as a
marinated raw fish appetizer. It is another popular way to preserve flavor,
nutrition, and digestibility of fresh seafood.
1 lb fresh, wild red Alaskan salmon (page 251)

1⁄ 3 cup red onion, finely diced
Nutrition Facts
1 cup fresh lime juice
calories total fat carbs protein 2 Tbsp seeded serrano pepper, finely chopped or
Mixed Type: 205 7g 10g 26g 1 chili pepper, smashed

Carb Type: 197 12g 10g 14g 2 tsp sea salt
Protein Type: 238 10g 11g 26g 1 cup chopped tomatoes
2 cups chopped cilantro or parsley
Cooking Tips
1 skin fish and chop into 1⁄ 4–1⁄ 2” pieces. Combine salmon, chopped
PT: A good summer dish for you, but
reduce the tomatoes to 1⁄ 2 cup and add 1⁄ 2 red onion, lime juice, pepper, and salt. Marinate for several hours
cup finely chopped celery. or overnight.
CT: Salmon is not a recommended fish for 2 ten to fifteen minutes before serving, add chopped tomatoes and
your type: substitute tilapia for salmon.
cilantro and/or parsley, and stir to combine. Serve accompanied by
butter lettuce or other leafy salad greens.
This adaptation of the South American
favorite raw fish salad is traditionally made
with other high purine fish like mussels or
clams. It is often served as an appetizer, but
could become the main protein in a meal
salad platter like Nouveau Salmon Nicoise
or a light summer antipasto.
THE RECIPES: Juices & Smoothies

The most nutritious way to eat your veggies is though juicing. Juicing raw vegetables concentrates
the valuable nutrients, enzymes and energy, the essence of the plant, into powerful doses of
healing nutrition in a glass.
All live plant foods can be made into juice. However, vegetable juices are preferred above
all, because of their superior nutritive, healing and tonic effect. The valuable anti-oxidants and
enzymes in live foods are altered and destroyed by heat and cooking. Juicing protects the live,
biochemically active factors in enzymes, which are most beneficial for their repair, cleansing and
detoxifying functions in the body. Fruit juices are cleansing, but also contain highly concentrated
simple sugars that can lift the blood sugar too rapidly, causing excessive insulin production. Carrots
and other high-glycemic or sugar vegetables can have the same effect, so I recommend that they
be minimized. Keeping the blood sugar stable and steady is one of the top goals of the Total
Health Program.
The best juices nutritionally are the green juices: kale, chard, dandelion greens, spinach,
turnip and mustard greens, parsley, and fresh herbs. These green juices contain the valuable nutri-
ent, chlorophyll, which oxygenates and purifies the blood and tissues. While some of these lower-
on-the-popularity-poll juices are strong in flavor, small amounts of ginger, garlic or herbs can be
added to “sweeten” the slightly bitter taste of some of them. Another way to achieve this and
improve the appearance is to “float” small quantities of various colored, flavored juices on top of
the greens. Other ways to bolster the nutritional and health benefits are to juice sprouts and to add
small amounts of concentrated foods like chlorella, mint, and high omega-3 oils such as fish and
cod liver oil.
Regardless of the fact that they are commonly mixed today, it is best to keep vegetable and
fruit juices separate. The fibrous pulp of fruits and vegetable juice is definitely valuable, as the
non-absorbable complex carbohydrates it contains help to keep blood sugar stabilized. Fibers or
pulps can be added back for added bulk and structure to non-grain recipes, including baked goods.
The preferred juice extractor for creating valuable live juices is the Omega 8002, discussed in the
“Recommended Ingredients and Products Locator” in the Appendix page 249.
It is highly recommended to use the preferred and recommended vegetables for your meta-
bolic type as discussed in Chapter 5, mixing and matching as you choose. Any combinations of
your recommended vegetables are okay. You will soon discover the joys and delights of consum-
ing fresh juice on a regular, daily basis, something your body will tell you is ideal for lifting your
energy and your spirits.

188 THE RECIPES: JUICES & SMOOTHIES
Almond Nut Milk

A smart substitute for dairy, this smooth beverage can be easily made in your
own blender.
1 cup raw almonds

4 cups cold, clean filtered water
1⁄ 2 tsp vanilla extract
Nutrition Facts
1 add almonds through hole in top of blender while machine is run-
unstrained 208 18g 7g 8g
ning. Process until nuts become mealy.
strained 104 9g 4g 4g
2 slowly start to add a small amount of water. As mixture blends and

almonds go into suspension, add remaining water and vanilla extract.
Cooking Tips
Blend until light, creamy and frothy.
Normally it isn’t critical to strain the
drink, especially because you lose some of the Serves 4. Serving size: About 1 cup. Preparation time: 5 minutes.
valuable nut meal. But if you’re serving this
for guests, you can strain it through a sieve,
which removes the solids, reduces the granu-
lar texture and reduces fat, protein and
calorie content of the milk.
You can also create “blanched, skinned”
almonds by pouring hot water over raw
almonds and letting them set till the water
gets tepid. The skins slip off easily by squeez-
ing nut between thumb and forefinger into
a jar. (See detailed description in Zucchini
Muffins, page 210.)

This non-dairy milk can be enjoyed as is, or
to replace dairy milk in shakes, smoothies,
soups and other applications. Raw almonds
are naturally sweet, but if you still haven’t
kicked your super sweet-tooth addiction you
can blend this with Stevia sweetener for more
sweetness. This milk can also be made with
other raw (preferably organic) nuts.
Soaking and sprouting the almonds (and
any raw nuts and seeds) significantly
increases their digestibility. Cover with clean
water in a glass jar, soak overnight, then
drain off the soak water. They won’t have
long “tails,” but letting the soaked, drained
nuts sprout, even for 3 hours, increases the
bioavailability of nutrients to your body.
Breakfast Slurpy Pudding

This is a quick and thick blender concoction for a fast breakfast. It’s made like
a shake, but thick like a pudding, due to the thickening power of the flax and
psyllium. Super fiber load.
1⁄ 3 cup soaked, organic almonds

2 Tbsp organic flax seeds
Nutrition Facts
3 Tbsp shredded coconut
1 Tbsp psyllium seed husks (page 252) calories total fat carbs protein
1⁄ 2 tsp cardamom pods 266 18g 21g 9
2 cups brewed herbal tea
1 cup clean, filtered water
1⁄ 4 (1 oz) banana Or
1 Tbsp blueberry or cherry juice concentrate
1 in blender or food processor fitted with steel blade, grind soaked

almonds, flax seed, coconut, psyllium seed, and cardamom pods until
coarsely ground.
2 slowly add brewed tea and water. Process until smooth.
3 add banana or fruit concentrate. Process until mixture becomes thick.
4 spoon into large glass or bowl. Eat with a spoon right away.
Serves 2. Serving Size: 13⁄ 4 cup per serving. Preparation time: 5 minutes.
Cheery Egg Nog

The traditional holiday cup of cheer with healthy, high-quality ingredients.
4 whole eggs
1 cup raw cream
3 cups whole raw milk
Nutrition Facts 2 tsp vanilla

2 tsp ground nutmeg or cinnamon
1⁄ 4 cup apple juice concentrate Or
356 20g 28g 15g 3 Tbsp blueberry or cherry juice concentrate
1 into blender container add cream, milk, vanilla, nutmeg and fruit
concentrate. Blend on high until creamy and frothy.
2 add raw eggs and pulse a few times until just blended and creamy.
Serve immediately, sprinkled with nutmeg or cinnamon.
Serves 4. Serving size: About 1 cup. Preparation time: 5 minutes.

Nut Shake Too

This even faster version of a smoothie or shake can be a lifesaver when you
need to eat, but don’t even have time to think. Recommendation: Breathe
while blending.
1 Tbsp raw nut butter (almond, sesame, macadamia, walnut, pecan,etc.)

2 Tbsp dry, unsweetened coconut
Nutrition Facts
2 cups clean, filtered cold water
1⁄ 2 packet SteviaPlus, alternative sweetener (page 253) calories total fat carbs protein
1 whole egg 290 23g 7g 12g
1 in blender container, process nut butter, coconut, water, and

SteviaPlus. Process on high until smooth and frothy. Add whole egg
and pulse briefly to blend.
2 pour into glass and enjoy.
Serves 1.Serving size: 2 cup serving. Preparation time: 5 minutes.

Pineapple Elixir
For a special occasion or holiday treat, indulge yourself with this sumptuous beverage.
3⁄ 4 cup freshly squeezed pineapple juice

2 cups mint tea
1” piece fresh ginger root, scraped with spoon
Nutrition Facts 1–2 drops mint extract, optional

1 in blender container, combine pineapple juice and mint tea.
58 0g 14g 0g
2 throw in chopped ginger root and mint extract, if desired. Blend on high.
Cooking Tips 3 strain and serve immediately.

Though healthy, even fresh fruit juice is con- Serves 2. Serving size: generous 11⁄ 3 cup. Preparation time: 5 minutes.
centrated simple sugars, so enjoy only occa-
sionally. If you feel tired, hungry or shaky
immediately or within 2 hours of drinking,
this is a sign that the carbohydrates are
upsetting your blood sugar balance. You can
minimize this somewhat by adding protein,
such as blending nut butter with the juice or
drinking it with a meal or snack.

You can substitute other fresh squeezed
juices, even vegetable juices, in this beverage.
See page 206 for what to do with your left-
over pineapple pulp.
Sprouted Seed Shake

Another fast and healthy version of a quick smoothie for breakfast or snack.
1⁄ 2 cup sprouted Basic Sunny Seed Mix (page 215)

1 slice ginger root
2 cups clean, filtered water Nutrition Facts
1⁄ 4 tsp (1⁄ 2 pkt) SteviaPlus alternative sweetener (page 253)
303 23g 17g 11g

1 soak 1⁄ 4 cup Basic Sunny Seed Mix overnight in clean, filtered water.
Drain off soak water. Or even better, measure out 1⁄ 2 cup soaked seeds
that have been allowed to sprout. Cooking Tips
2 place soaked/sprouted seeds, ginger and fruit concentrate in You might want to strain this through a
fine sieve before drinking. CT’s will want to
blender container. Turn on blender and start to add water, gradually
watch the amount of seeds they consume, but
at first, to allow seeds to chop and blend. sprouting reduces the carbs and makes them
more digestible for you, as well. See
3 add remaining water and alternative sweetener. Blend on high until
Sprouting in Raw, Sprouted & Fermented
drink is smooth and frothy. Drink immediately. Foods chapter (page 225).

Sprouting increases the nutrition and
digestibility of nuts and seeds, so anytime
you can sprout before using means you get
more nutritional bonus points. Even simply
soaking the seeds overnight makes them
more digestible, so consider getting into the
habit of this.

Sunny Almond Shake

This fix-it-fast nut shake is a basic recipe you can vary to nourish yourself for
breakfast, snack or on-the-run.
2 Tbsp organic almonds

2 Tbsp organic sunflower seeds
2 Tbsp organic flax seeds
Nutrition Facts
3 cups clean, filtered water (11⁄ 2 cups if using juice)
calories total fat carbs protein 1⁄ 2 cup fresh apple cider or pineapple juice Or
218 13g 20g 7g 1⁄ 2 cup fresh blueberries or raspberries
1⁄ 2 tsp vanilla extract
1⁄ 2 tsp nutmeg
Cooking Tips
PT: A good source of protein, the nuts and
seeds can help you make it through the 1 process almonds, sunflower, and flax seeds on high in covered
morning, although you probably will want blender container, until coarsely ground.
to consume a larger serving.
2 pour in water slowly at first, letting blades reduce ingredients to a
CT: Watch how frequently you choose to thick consistency. Add remaining liquid and continue blending.
use nuts and seeds, since they are recom-
mended only sparingly for your type due to 3 add apple cider, juice or berries, vanilla extract, and nutmeg, and
the fat content. blend until frothy. Pour in glass and drink immediately.

Simply soaking the nuts and seeds overnight
will do a lot to increase the digestibility and
healthfulness of this drink. Be sure to drain
off soak liquid and rinse before blending
with clean water. This probably won’t seem
that sweet to you at first. But as you get over
your sugar addiction, you will start to appre-
ciate the subtle flavors of the ingredients
themselves, and the nourishing feeling that a
stable, sustained blood sugar level imparts.
Sweet Sunny Seed Shake

One of those quick recipes when you’re really pressed for time. You’ll really
appreciate the few minutes you took preparing the mix ahead...
2 Tbsp Sweet Sunny Seed Mix (page 215)

2 cups clean, cold, filtered water
1 whole egg
Nutrition Facts
1 add sweet seed mix through small hole in top of blender cover,
160 14g 6g 8g
while machine is running on medium low. Replace top. Process to
start breaking up seeds.
2 gradually add about 1⁄ 4 of the water and process for a minute or so
until mixture starts to blend. Continue, adding remaining water. For an even healthier, more digestible vari-
ation, simply soak the sweet seed mix
Blend on high until shake is smooth and frothy. Stop machine.
overnight, pouring off soak water and rins-
3 break raw egg into shake and pulse 1–2 times only to blend. Pour ing the mix before blending with clean
water. Letting the mix “sprout,” if you have
in glass and serve.
the time, even for 2–3 hours, really peaks this
Serves 1. Serving size: About 2 cups . Preparation time: 5 minutes. off the healthiness scale. See Raw, Sprouted
& Fermented Foods (page 225).
THE RECIPES: Baked Goods & Desserts

The recipes in this section are designed with a “hint of sweetness.” They use small amounts of
coconuts, fruits, nuts and flavorings, and very small amounts of natural sweeteners like no-sugar-
added fruit concentrates, honey, maple syrup and the non-glycemic, non-synthetic herb Stevia.
The treats in this section are designed to be once-in-awhile indulgences because some are
high in calories, so use them sparingly, and only after you have stabilized your metabolism and used
EFT to eliminate your cravings. If you find that you start craving more sweets, hold off until you
are more in control.
Many of these recipes may not taste very sweet to those used to eating high-sugar foods.
But your body will soon learn that not only can it survive without a sugar fix, but your overall
health and well-being depends on it. Remember, the more you eat, the more you want. This goes
for sugar, salts and fats. Because of the body’s highly adaptive character and the addictive nature
of sugar, when you reduce or eliminate sugar from your diet in favor of nutrient-dense, lower-carb
vegetables and meats, you’ll begin to notice that everything tastes sweeter. Regular sweets will
begin to seem too sweet. You’ll wonder how you ever could have eaten half a dozen chocolate chip
cookies at one sitting. And it goes both ways. The more fresh, complex carbohydrate vegetables
and high quality foods you eat, the more of them you want. The more stored toxins you get rid
of, the more your own body wisdom kicks in and starts craving, at a deep level, the foods that are
good for you.
So enjoy these “sweet” recipes. Just go light on this category of foods, and always monitor
your reaction after you eat them. Remember, on this eating plan, your LIFE will be sweet!
198 THE RECIPES: BAKED GOODS & DESERTS
Cheese Bread
An alternative non-grain bread you can use for sandwiches.
11⁄ 2 cups deskinned raw almond, macadamia or other nut flour

1 cup Beans ‘R’ Us bean flour, arrowroot or soy flour (page 252)
1 tsp baking soda
Nutrition Facts 1 tsp ground cumin seed

1⁄ 4 cup coconut oil, raw or organic butter
1 cup grass-fed sharp cheddar, shredded
323 26g 13g 14g 3 med eggs, beaten
1 Tbsp honey or
1 packet SteviaPlus alternate sweetener (page 253)
Cooking Tips
See a more detailed description for making
your own nut flour at home, in Zucchini 1 preheat oven to 350°F. In mixing bowl, combine nut flour, bean
Muffins recipe (page 210). This is a higher flour, baking soda, and cumin.
fat and protein recipe that would probably
satisfy a PT, but wouldn’t be as appropriate 2 add coconut oil or butter and shredded cheese and stir until blended.
for someone who is trying to lose weight. Try
3 stir in beaten eggs and sweetener. Pour into well greased 4”x 8” loaf
one of the alternative wraps or Roll-Up
suggestions (pages 213–214) instead. pan. Bake until golden brown, approximately 15 minutes.

Coconut Custard Flan Pie

This is a rich, custardy dessert made with real coconut milk.
1 recipe Sweet No-Flour Pie Crust (page 202)

2 cups coconut milk
1⁄ 4 cup raw or organic cream
2 med whole eggs Nutrition Facts
2 Tbsp maple syrup or 1 pkt SteviaPlus alternative sweetener
1 tsp vanilla extract
1 tsp freshly grated nutmeg 338 29g 15g 8g
1 preheat oven to 375°F. In medium bowl or blender container, com-

bine coconut milk, cream, eggs, sweetener, vanilla, and nutmeg. Blend.
2 pour into prepared No-Flour Crust Pie shell. Bake until custard is
set and crust sets up, approximately 15–18 minutes. Remove from
oven. Place on wire rack to cool slightly.
3 cut into 6–8 servings.

Fruit and Nut Torte

An elegant no-grain dessert that will still allow you to stay on your eating plan.
1⁄ 2 cup almonds
2 egg yolks
3 Tbsp maple syrup
Nutrition Facts 2 egg whites

pinch sea salt
1 recipe Nut Cream (page 235) or Crème Fraîche (page 232)
276 19g 21g 9g 1 cup fresh blueberries
1 cup fresh raspberries
This recipe can be varied by substituting
other fresh fruits in season. Even though this 1 preheat oven to 350°F. Grease an 8” round, layer cake pan. Grind
has no grain and is relatively low in sugars almonds in food processor with steel blade until fine.
compared with most dessert recipes, you
should still be watchful about how you han- 2 beat egg yolks until thick with wire whisk or beater in medium mix-
dle the concentrated carbohydrates, especial- ing bowl. Gradually beat in maple syrup.
ly if you’re a PT. If you are just expanding
your food list, you might try a very small 3 beat egg whites in separate grease-free bowl with wire whisk or
portion (less than 1⁄ 3 of a serving) at first, beater until foamy. Add pinch of salt and continue beating until whites
then see how you do. If you find yourself are stiff, but not dry. Fold beaten egg whites into egg yolk mixture.
craving more, then you can take this as a
sign that you are still in the process of fine- 4 spread evenly in greased cake pan. Bake 18–20 minutes until puffy
tuning your food intake and that your and brown. Turn off oven and leave door open, letting torte rest for
metabolism isn’t really stabilized enough to
about 10 minutes. After cake rests, remove from pan and place on
handle the more concentrated carbs. Your
body will tell you. large serving plate. Let cool.
5 spread torte with nut cream. Top with blueberries and raspberries.
Drizzle with blueberry concentrate. Serve immediately.

Girls’ Sprout Cookies

You’ll always be prepared to create healthy treats with this handy seed mix,
including these healthy goodies.
2 cups Sweet Sunny Seed Mix (page 215)

1⁄ 2 cup dried currants or dried blueberries
(lower carbs than currants)
Nutrition Facts
1⁄ 2 cup dry or fresh, unsweetened coconut
2 cups sunflower sprouts
3 Tbsp blueberry or cherry juice concentrate 27 2g 3g 1g
1 in food processor workbowl, grind Sweet Sunny Seed Mix to crum-

bly texture, approx 30–45 seconds.
2 add currants or blueberries and coconut. Process for about 10–15

seconds, just to chop.
3 add sunflower sprouts and blueberry syrup and process until mix-
ture forms a dough.
4 shape by tablespoons into balls and roll in coconut. Or shape into

cookies by placing balls between layers of waxed or parchment paper
and flattening with the bottom of a glass.
5 allow to dry for at least one hour. Can be eaten as is for maximum
nutrition, or dehydrated for 2–3 hours at 110°F in a food dehydrator
(page 73) or “baked” for 11⁄ 2 hours at lowest setting of oven.

No-Flour Pie Crusts

Believe it or not, you can make savory pie crusts without flour!
1⁄ 2 cup organic flax seeds

1⁄ 2 cup organic sesame seeds
1 Tbsp organic, raw butter, cold
1⁄ 2 cup grated grass-fed Swiss or cheddar cheese
Nutrition Facts
3⁄ 4 tsp ground allspice
192 15g 8g 8g
Savory Crust
1 preheat oven to 375°F. In food processor workbowl. add ground

flax, ground sesame seed, cold butter, shredded cheese, allspice and
Spike. Pulse for 5 seconds, only until mixture starts to come together.
Do not overprocess.
2 pat mixture evenly into lightly greased 8” shallow pie pan.
3 bake in preheated 375°F. oven alone for 7–10 minutes, only until
crust is getting brown. If using crust for quiche or other filling,
baking temperature will depend upon recipe.
Sweet Crust
1 proceed with recipe as above, except substitute 1⁄ 2 cup sesame

tahini or macadamia nut butter for butter and cheese. Use 1⁄ 2 tsp
nutmeg instead of Spike.
2 pat into 8” pie tin. Bake 7–10 minutes by itself, or according to

recipe directions with a dessert filling. Remove from oven and let
stand until cool.

No-Grain Crêpes
Crêpes are thin, flat unleavened pancakes the French have rolled around veg-
etables, meats, eggs, and desserts for centuries.
2 large whole eggs

1 cup whole organic milk
1⁄ 2 cup water
Nutrition Facts
1⁄ 4 tsp sea salt
tsp vanilla extract
1⁄ 2 tsp grated nutmeg 72 6g 4g 3g
1 cup Beans ‘R’ Us Bean Flour (page 252)

2 Tbsp melted organic butter or coconut oil
These delicious and handy wraps can be
1 pour eggs, milk, water, salt, nutmeg, vanilla, flour and butter or oil made successfully with alternative low-carb
into blender container. Process until just mixed, scraping down sides, flour. Made ahead in a batch session, they
if necessary. Process on medium for about 10 seconds to blend. can be stored, tightly wrapped in the freezer
to be pulled out as needed for weeknight or
2 important step: Let rest for at least 30 minutes and preferably 1 hour. weekend meals.
3 heat a crêpe pan or heavy flat skillet over medium high until hot.
Grease with a dab of oil, then pour 1⁄ 4 cup batter over hot pan, rotat-
ing pan to distribute a light coating of batter evenly. Cook crêpe until
golden on the bottom and starting to dry on top, about 1–2 minutes.
4 flip crêpe with metal spatula and cook less than 1 minute more.
Remove to plate to cool. Repeat procedure until all crêpe batter
has been used.
5 use immediately as wrapper for meat and/or vegetable or cheese

fillings, desserts, etc. or wrap tightly and refrigerate or freeze for
future use.
Serves 16. Serving Size: 16–6 inch crepes. Preparation time: 10 minutes.
Nut Gems / Cake

Crunchy and golden on the outside, kind of soft and gooey on the inside, these
are downright good, especially for being low carb and no-grain.
11⁄ 3 cup almonds

11⁄ 3 cup dry, unsweetened coconut
1⁄ 2 tsp baking soda
Nutrition Facts
1⁄ 2 tsp salt
3⁄ 4 tsp nutmeg
118 9g 8g 4g 3 Tbsp dried currants
3 Tbsp dried blueberries
1 large egg or 2 egg whites
1⁄ 2 cup yogurt
These are really good warm, reminding
3 Tbsp maple syrup
you of warm and chewy coconut maca-
1⁄ 2 tsp vanilla
roons. (They basically are.) Best results are
obtained by making these into flattened
cookies, balls or thimble muffins. If you
1 preheat oven to 325°F. In food processor workbowl, add almonds
make a little cake, be sure to grease the
pan and line with parchment-type paper. while machine is running. Process until nuts become a coarse meal,
Loosen around edges after baking, then only about 30 seconds, depending upon power of machine.
flip onto plate, peeling off paper when
slightly cool. 2 add coconut, baking soda, salt, and nutmeg and process until mix-
ture becomes like a grainy flour. It will not be smooth like wheat or
other grain flour.
3 in small bowl or large measuring cup, combine currants, blueber-

ries, eggs, yogurt, maple syrup, and vanilla, stirring to blend. Add to
dry mixture and pulse a few times until mixture forms a batter.
4 drop by rounded tablespoons onto greased cookie sheet and flatten.

Or drop into greased mini-muffin tins, or spread into a greased and
lined 6” baking pan.
5 bake in preheated oven for 10–18 or 20 minutes, depending upon

pan. Watch carefully. These little treats can go from golden to dark
brown before you know it.

Nutaroons
Reminiscent of macaroons with bits of fruits and seeds, these little confections
are surprisingly tasty, especially since they have no flour or oil.
11⁄ 3 cups sunflower seeds

11⁄ 3 cups dry, unsweetened coconut
1⁄ 4 cup dried blueberries, cranberries, or currants
Nutrition Facts
1⁄ 2 tsp baking soda
tsp salt
1⁄ 4 tsp nutmeg 73 4g 8g 2g
1 large egg or 2 egg whites

3 Tbsp maple syrup
3 Tbsp cherry juice concentrate
1⁄ 2 tsp vanilla extract Whale this batter may be prepared in a very
1⁄ 2 small cake or loaf pan, lined and greased,
tsp almond extract
1⁄ 2
the mixture tends to brown readily, even at
cup yogurt
a low temperature. So, you’ll probably be
Nut Cream (optional, page 231) happier in the long run, dropping these by
tablespoons and flattening them into cookies
with the bottom of a glass. Watch carefully,
1 preheat oven to 325°F. In dry workbowl of food processor with
they can burn faster than you’d like.
machine running on medium, add sunflower seeds. Process for about
30 seconds, or until there are only a few seed pieces still intact. Add
coconut and process on medium high until mixture becomes a rela-
tively fine, grainy flour.
2 add dried blueberries and process for 30–40 more seconds, until
fruits are chopped. Whir in baking soda, salt, and nutmeg to mix.
Turn off machine.
3 in small bowl or large measuring cup, combine egg or egg white,

maple syrup, Cherry Concentrate, vanilla and almond extracts, and
yogurt. Add liquid ingredients to flour in food processor and pulse gen-
tly a few times only, until mixture starts to form a batter. This batter
thickens up as it sets, so you might find it easier to let it rest for a few
minutes, while the coconut rehydrates, before forming into cookies.
4 drop by tablespoons onto greased cookie sheet or mini-muffin tins

or spread into a 6–8” round pan that has been greased and lined with
a parchment paper-type liner. Bake for 10–15 minutes, checking peri-
odically. Let cool slightly, then remove carefully from pan.
5 cool to room temperature. Serve. If making a cake, cut into wedges

and serve, topped with a tiny dollop of Nut Cream, if desired.

Piña Colada Chewies

A sweet treat for a special reward that uses up leftover pineapple juice pulp.
1 cup pineapple pulp from juicing

1⁄ 2 cup raw, organic cashews or almonds, ground
1⁄ 2 cup fresh or dry, unsweetened coconut meat shreds
Nutrition Facts 2 Tbsp honey

1 in workbowl of food processor with steel blade, combine drained
51 4g 4g 1g
pineapple pulp, nuts, coconut meat and honey.
2 process for 45–60 seconds until well blended, but not mushy.
3 shape by tablespoons into thin 2” round patties and dehydrate at

110°F. for 12 hours in dehydrator (page 73). Can also be dried on
lightly greased sheet pan at lowest oven setting for 4–5 hours.

Quick Halvah
Halvah is a Middle Eastern candy traditionally made with sesame seed but-
ter. This quick and tasty version with alternative, low-carb ingredients and
NO sugar is a real treat.
1⁄ 4 cup raw pecans, walnuts, almonds or cashews

1⁄ 4 cup dried cranberries or blueberries
1⁄ 4
Nutrition Facts
cup dry or fresh unsweetened coconut shreds
1⁄ 4 cup vanilla-flavored whey powder (page 253) calories total fat carbs protein
1⁄ 4 cup raw cashew or sesame butter 81 4g 11g 1g
2 tsp coconut milk or raw cream
1 in blender container or food processor workbowl, add raw nuts and

dried fruit, dry coconut, whey powder and cashew butter. Process
until nuts are ground. With rubber spatula, loosen mix from bottom
of container.
2 add coconut milk and process just until mixture comes together.
Scoop by tablespoons into balls, half rounds or press into small pan
and cut into diamonds or triangles. Can serve immediately or sprinkle
with coconut shreds.

Sesame Vegetable Crackers

A tasty snack cracker you can make at home from healthy ingredients—
but no flour.
2 cups hulled sesame seeds

1 cup sunflower seeds
1⁄ 2 cup golden flax seeds
Nutrition Facts
1 med shallot or 2 garlic cloves
2 med green onions
55 4g 4g 2g 1 tsp celery seed
1 tsp Spike vegetable seasoning or kelp
2 stalks celery, cut up
1⁄ 2 cup chopped parsley or fresh dillweed, packed
1 use organically-grown seeds, if possible. Soak sesame, sunflower and

flax seeds in jar or bowl of filtered water 8–12 hours, draining and
rinsing several times. Drain well by inverting jar or placing seeds in
strainer.
2 in blender or food processor fitted with a steel blade, blend soaked,

drained seeds in batches, if necessary, until smooth. Remove to bowl.
3 process shallot, green onions, celery seed, Spike, celery in food

processor until ground. Add parsley, processing until fine. Combine
vegetables with ground seeds to make a dough.
4 roll or pat dough to 1⁄ 4” thickness between sheets of waxed paper.

Invert onto dehydrator sheet. Score or make a grid of cuts into the
dough to desired cracker size.
5 place in dehydrator (page 73) at 105°F. and dry for 8–12 hours or
until crisp for “live” crackers. Or bake at lowest setting of oven for 4–6
hours, or until desired crispness. Let cool. Cut or break into pieces.

Sundried Tomato Wraps

You wouldn’t know that these delicious wraps are made not with flour, but
from healthy raw vegetables and seeds.
2 cups ground flax seeds, golden or brown

11⁄ 2 cups water
1 tsp sea salt
Nutrition Facts
3 cloves garlic
1 cup chopped fresh basil
1⁄ 2 med onion, chopped 228 14g 21g 9g
1 cup sundried tomatoes

3 red bell peppers, chopped
1⁄ 4
tsp cayenne pepper
2 tsp oregano These no-flour, dehydrated raw food wraps
can be used in place of tortillas or other
flat bread folded over a wide variety of veg-
1 grind flax seeds in a spice grinder or blender. etable, meat, cheese and other fillings. They
make a hearty lunch, served with guacamole
2 place all remaining ingredients, except water and ground flax seeds or hummus, lettuce, tomato, and sprouts.
in a blender or food processor and blend. Vegetable wrap recipe, courtesy Enchanted
Kitchens, Raw Foods Chef, Jenny Cornbleet.
3 add water and ground flax, and blend until smooth. Allow to sit for
30 minutes to thicken.
4 spread thinly into circles on teflex-lined dehydrator sheets, and

dehydrate (page 73) at 105°F. for about 6 hours, or until easily
removed from the teflex. Flip onto mesh sheets, and dry for an addi-
tional 4 hours, or until dry but still flexible.
5 allow to cool, then store in plastic bags in the refrigerator for up

to a month.

Zucchini Muffins
You might be surprised to learn that it is possible to make good-tasting
muffins without grain flour.
3 cups blanched almond flour*

2 tsp cinnamon
1 tsp nutmeg
Nutrition Facts
1 tsp baking soda
calories total fat carbs protein 1⁄ 2 tsp salt
154 13g 8g 5g 3 med eggs, beaten
1⁄ 3 cup melted butter or coconut oil
1⁄ 4 cup honey
Cooking Tips
2–3 drops lemon oil or 1⁄ 2 tsp grated lemon peel
*Almond flour can made be easily at home 3 cups grated zucchini
with a food processor or juicer or purchased
ready made from specialty vendors you can
find starting on page 249. In small quanti- 1 preheat oven to 350°F. Line muffin cups with paper liners.
ties, making almond flour from the nuts
with their skins on is okay for everyday con- 2 mix almond flour, cinnamon, nutmeg, baking soda, and salt in
sumption, but when using larger quantities mixing bowl.
in baked goods and desserts, it’s better to
skin them to avoid large quantities of tan- 3 add beaten eggs, butter, honey, lemon, and grated zucchini. Stir
nins and enzyme inhibitors. to blend.
To de-skin almonds: Pour boiling water 4 divide batter into muffin tins, but do not overfill. Works better with
over almonds in a jar or bowl. Let stand
smaller muffins.
until water cools to tolerable temperature,
then slip off almond skins by holding 5 bake for approximately 15 minutes, or until done. Remove from
between thumb and index finger and
oven and let cool slightly on wire racks.
squeezing. Skins should slip off easily, but
watch out for flying projectiles! Dry by pat- Serves 24. Preparation time: 15 minutes.
ting gently with paper towel.
To make almond flour: Grind dry, skinned
almonds in food processor by starting with a
dry workbowl, then adding almonds into
running machine through feed tube.
Process until almonds are finely ground
into a meal or flour. It will not be as smooth
or fine as white flour. Store in covered con-
tainer in refrigerator or freezer. Keeps up
to 3 months in freezer.

This is a high calorie recipe that would prob-
ably satisfy a fast oxidizing PT type, but
would not be conducive for someone trying
to lose weight.
THE RECIPES: Snacks & Handhelds

Snack time is usually a fun eating time. That is, unless you are caught empty-handed while away
from home without the foods you need. Snacks are an important part of the Total Health Program.
They help keep blood sugar levels stable and are helpful for fine-tuning your diet. They should be
planned into your food schedule with as much attention as full meals. Remember, you are retrain-
ing your body and how it relates to food. Carbohydrate Types find they can often go for long
periods of time without eating. But they need to be just as diligent about planning and eating snacks
as Protein Types, who need to eat more frequently because of their fast metabolism.
Snack Recipes and Ideas

You will find many food recipes and ideas for snacking in this “Snacks and Handhelds” section, and
in “Raw, Sprouted and Fermented Foods,” “Juices and Shakes,” and “Condiments and Extras,” but
actually any of the recipes in this book could be served as snacks, so think “leftovers!” Actually, it’s
a good strategy to be more proactive and plan what snacks you will be taking. This way you will
always be prepared, will feel confident and won’t psychologically or literally ever be “out of luck”
without the best foods for yourself within easy reach. Of course, it’s not about luck. It’s all about
paying attention and planning.
Snack Pack
An excellent strategy is to assemble and maintain a “Snack Kit” to carry with you, containing a store
of the ideal foods for your specific metabolic type. These might include small single serving con-
tainers of nut butters, trail or fuel mixes, vegetable and fruit leathers, cubes of cheese, meat, sprouts,
and/or leftovers from meals. Here is a list of snack ideas. Some of these are recipes in this section,
others are recipes elsewhere in this cookbook, and some (those where not all words are capitalized)
are simple snacks you can create in seconds, like celery & cheese. These snack ideas are presented
from those most ideal for Protein Types to those most ideal for Carb Types.
Stuffed mushrooms
Celery & nut butter
Celery & cheese
Celery & dark turkey
Jicama & bison summer sausage
Crunchy Sprout Mixes
Roll-Ups
Marinated Italian Salad
Basic or Savory Sunny Seeds
Avocado and Sesame Spread

212 THE RECIPES: SNACKS & HANDHELDS
Roast beef & sprouts

Salmon Seviche
Fresh Coconut Chunks
Walnut Paté
PT’s Cruiser
Hardcooked Eggs
Kohlrabi and Side Kickers Veggies with Seed Dip
Pickles and Jicama
Rainbow Coleslaw w/Seeds Mexican Live ‘n Kickin’ Bean Dip with sprouts
Cheese bread with fresh herbs
Hummus spread with red peppers
Middle Eastern Salad
Egg Foo Yung with lettuce, tomato, mayo
Egg Salad with Artichokes
Sweet Sunny Seed Mix
Grilled Ratatouille
Raw Vegetables
Cup o’ Vegetable Soup
Sprout Pate
Crunchy Herb Sprout Mix
Gazpacho Soup
Roll-Ups with lettuce, sprouts
Cut up Vegetable Sticks
Vegetable Leathers
Vegetable Crispers
Eggplant Cheeseburgers
Stuffed Eggs
Sea Salad Side
Sesame Vegetable Crackers
Sprouts, Sprouts, Sprouts
Roll-Ups
“Life without bread? What am I going to eat instead of a sandwich for lunch?” This is probably
one of the biggest challenges to embracing and incorporating a no-grain, low-carb lifestyle. The
Fourth Earl of Sandwich undoubtedly hit upon a popular totable when he stuffed meat between
two slabs of bread, but there are lots more varied, interesting—and healthy—things to eat for your
meals and snacks. And your body will love it.
The term sandwich is actually a verb, as well as a noun. “To sandwich” also means to “insert
or squeeze between two other things,” and the definition includes “something that resembles a
sandwich.” Even though typical, there is no requirement that a sandwich has to be made from
wheat or rye. Instead try these:
Types of Wrappers
Butter lettuce leaves
Boston lettuce leaves
Red and Green leaf lettuces
Romaine lettuce
Cabbage leaves
Collard leaves
Kale leaves
Wide, thin Zucchini Strips
Wide, thin Cucumber Strips
Steamed Eggplant slices
Celery stalks
Pickled Grape leaves
No-Grain Flat breads
No-Grain Dehydrated Wraps
No-Grain Crêpes
No-Grain Waffles
No-Grain Pie Crusts
Thin Omelets
Egg Foo Yung
Nori Seaweed Sheets
Slices of Meat
Slices of Cheese
Parmesan Crisps
Vegetable Leathers
Styles of Wraps: Wrap and Roll
Rolled: Lay wrapper flat, fill or spread with about 2–3 Tbsp filling, then fold wrapper over filling,
rolling up tightly jellyroll style.
Burrito style: Lay wrapper flat, spread or fill with desired filling; fold opposites sides inward
one-fourth to one-third of the way on each side, fold wrapper over filling, rolling up tightly into
“bundle.” Place edge side down on plate or pan.
Cones: Roll Nori or square wrapper into a cone, with one wide-open end. Moisten narrow end
edge with water to seal. Spoon or place base filling into cone, then press around and up the sides
to cover inside, making room for additional vegetables, meats, sprouts etc.
Flat, Tostada-Style: For crisper or less flexible wraps, simply lay wrap or crisp on plate, spread with
topping, additional vegetables or sprouts, condiments and or garnish and serve.
Fillings (An endless array…)

Vegetables, cut up, grated
Nut Butters & Creams
Fillings & Spreads
Sprouts or Sprout mixes
Sliced Meats, Tempeh, Sliced or Blended Cheeses
Leftover Casseroles
Salads and Slaws
Leftover Stir-Fry
Basic Sunny Seed Mix Plus

This versatile, complete protein seed mix can be the starting point for an almost
endless array of sweet and savory low-carb snacks, shakes, trail mixes and toppers.
11⁄ 3 cup sunflower seeds, organic

1⁄ 3 cup sesame seeds, organic
1⁄ 3 cup pumpkin seeds, (green pepitas)
Nutrition Facts
1⁄ 3 cup flax seeds, organic
35 3g 2g 1g
1 combine seeds.
2 store covered in refrigerator or freezer for up to two months.
Serves 32. Serving Size: 1 Tbsp per serving. Preparation time: 5 minutes.
sunny seed mix variations
Sweet Sunny Seed Mix
to Basic Sunny Seed Mix, add 2⁄ 3 cup dry, unsweetened coconut, 1⁄ 4

cup finely chopped dried currants, 1 tsp nutmeg and 1⁄ 2 tsp ground
cinnamon. Store in tightly covered glass jar in refrigerator or freezer.
Savory Sunny Seed Mix
in heavy dry, cast iron skillet over medium heat, lightly toast Basic
Sunny Seed Mix, stirring constantly, until pumpkin seeds start to pop
and aroma of lightly toasted sesame appears. Remove from heat.
add 1⁄ 3 cup dry mixed vegetables (soup mix) that have been whirred
to powdery in blender, 11⁄ 2 Tbsp poultry seasoning, 11⁄ 2 Tbsp
debittered nutritional yeast, and 1 tsp Spike vegetable seasoning or
Mrs Dash. Stir, cool, and store in container with lid in refrigerator for
up to six weeks.
Sunny Seed Gomasio
blend 1 recipe Savory Sunny Seed Mix, above, in blender until it

becomes a fine powder. Store in covered container in refrigerator. Use
as a topping or seasoning.
Sprouted Sunny Seed Mix
place Basic Sunny Seed Mix in glass jar. Cover with water. Cover with
mesh screen or cheesecloth and secure with rubber band or screw lid.
Soak 5–8 hours or overnight. Drain and rinse. Let seeds “sprout” for
3 hours. Rinse and drain again. Use as salad, snack, or base for Roll-
Up or sandwich filling.
Chewy Nutsy “Cereal”

When you’re hankering for a bowl of cereal or chewy grains, try this taste and
texture match for a quick breakfast or snack.
1⁄ 4 cup whole organic flax seeds

1⁄ 4 cup raw organic almonds or walnuts
1⁄ 4 cup dry, unsweetened coconut
Nutrition Facts
2 tsp dried mint leaves or 2 mint tea bags
1 cup coconut milk
315 28g 14g 6g
1 in dry blender or food processor with motor running, pour flax

Notes and Suggestions seeds, almonds, and dry coconut through opening in top of cover.
Replace removable cap and continue processing until ingredients are
Made up ahead and kept on hand in the
refrigerator, it can also be used as base for reduced to a chunky, grain-like consistency, about 1 minute.
low-carb, no-grain “gorp” balls and other
2 stop motor, scrape down to loosen mixture in bottom of blender or
treats. This is a high-calorie, high-fat recipe,
not appropriate for weight loss. workbowl, if necessary. Add loose, dry mint leaves or open 2 mint tea
bags and dump contents. Process a few bursts more until blended.
3 scoop out 1⁄ 4 cup mixture per serving. Pour roughly equal

amount, 1⁄ 4 –1⁄ 3 cup coconut milk or other nut milk per serving over
“cereal” and enjoy.
4 can be enjoyed cold, or let stand a few minutes and warm slightly
on stovetop for a “hot” cereal experience. Flax seeds will thicken mix-
ture as it sits. Nutrition at peak served cold.
Serves 4. Serving size: 1⁄ 4 cup minimum serving plus milk.

Preparation time: 5 minutes.
Nori Bruschetta
A hybrid of Italian and Japanese tastes, this unique, colorful, appetizer snack
is as stunning as it is healthy and delicious.
4 sheets nori seaweed

2 med tomatoes, chopped
Nutrition Facts
2 med scallions or green onions, chopped
cup mung bean or clover-radish sprouts, chopped
1⁄ 2 cup chopped Italian flat-leaf parsley 12 1g 1g 0g

1⁄ 2 tsp Spike vegetable seasoning or Bragg’s
A great snack or appetizer for a CT, or any-
one for that matter. PT’s will, of course,
1 toast nori sheets by passing over burner, preferably gas, on high. want to enjoy this with some additional pro-
Nori will turn greenish black and stiffen. Cut nori sheets with scissors tein to make it a balanced snack.
into 2 to 21⁄ 2” squares.
2 make bruschetta by combining chopped tomatoes, garlic, scallions,

mung bean sprouts, and parsley with olive oil, Spike, and pepper in
large mixing bowl. Drain off liquid.
3 place stacks of two toasted nori squares together on serving platter.
4 make sure bruschetta mixture is drained well. Mound approxi-

mately 11⁄ 2 Tbsp bruschetta mixture on top of each nori square stack.
If desired, sprinkle with a little Parmesan cheese or sesame seeds.
Serve immediately.
Serves 18. Serving Size: 1 square. Preparation time: 15 minutes.

Parmesan Crisps
These simple, yet innovative crisps can substitute for taco shells, crackers and
flatbreads in a variety of applications.
1 cup shredded (not grated) Parmesan cheese

1 tsp paprika
Nutrition Facts
1 preheat oven to 375°F. On cookie sheet lined with parchment paper
or silpat liner (reusable silicon), spread about 1 Tbsp shredded Parmesan
54 4g 1g 5g
cheese evenly into circles about 4–5” each. Sprinkle with paprika.
2 bake in preheated 375°F. oven for 5–8 minutes, until golden

brown. Cheese will melt together and form disks. Remove from oven
If planning to use this for larger purposes and let rest until crisps have cooled.
like taco shell substitute, make crisps larger
with 2 or more Tbsp cheese. Note: Grated 3 using a flat spatula, carefully lift crisps to serving platter or into cov-
Parmesan cheese will NOT work in this ered container. Crisps can also be formed around a bottle right out of
recipe. For the results you want, you need to
the oven to create taco-like shells.
use high-quality shredded Parmesan or
Parmesan-Romano blend. Serves 16. Preparation time: 10 minutes.
PT’s Cruiser
This quick, hearty salad could be a real pick-me-up for a PT’s afternoon snack.
1 cup finely chopped celery

1 cup diced fresh or canned asparagus
1 cup artichokes, diced
1 can sardines, drained and chopped Nutrition Facts
4 anchovy filets, packed in olive oil
1 Tbsp chopped capers or finely chopped dill pickle
2 tsp olive oil from anchovies 277 14g 14g 26g
1 tsp fresh lemon juice
Cooking Tips
1 in small mixing bowl or storage container, combine finely chopped PT or MX: The name says PT, but MX could
celery, asparagus, artichoke hearts, sardines, anchovies, capers, olive also enjoy this, perhaps for a lunch salad.
oil, and lemon juice. Stir to combine ingredients evenly.
2 this could also be prepared fast in a food processor, if you are care- Notes and Suggestions
ful not to overmix. Start by adding celery and processing until finely This fish and vegetable salad could easily be
chopped. Turn off machine, then add asparagus and artichoke hearts, a mini-meal or the protein complement for
pulse with a few on and off bursts to chop. Stop machine. Add sar- a lunch meal for PT or MX. Add a Basic
dines and anchovies, capers, olive oil, and lemon juice. Pulse one or Vegetable Soup or Cream of Mushroom Soup
for a whole meal.
two more times. DO NOT overmix.
3 makes 2 servings. Or serve half for a snack today and half for next day’s
lunch. Store what’s left in covered container. Refrigerate for up to 1 day.

Quick Yogurt Cup

A quick, simple snack.
1⁄ 2 cup plain organic yogurt

1 Tbsp raw or organic half and half
1 Tbsp ready-to-drink Chai tea
Nutrition Facts
calories total fat carbs protein 1 spoon yogurt into serving cup or dish.
99 6g 8g 5g 2 pour over cream and Chai tea. Enjoy.
Serves 1. Preparation time: 1 minute.

Cooking Tips
PT: Definitely more of a PT type snack, espe-
cially with the cream. You may want some
nuts to make this a balanced snack for you.
CT: Since your metabolic type should limit
dairy and fat, plan to consume this only
once in a while without the cream, using
lowfat yogurt.

Try substituting 1 tsp Cherry or Blueberry
Concentrate (page 253) for the Chai tea.
Monitor carefully whether even these high
quality fruit juice concentrates elevate your
blood sugar too much, making you tired or
hungry later. Try eating this snack with
more protein, possibly sprinkling with 1–2
tsp nuts or Sunny Seed Mix.
Sesame Miso Spread

This deceptively simple spread is a versatile base for making snacks, spreads,
fillings, salad dressings, and sauces.
1 cup raw tahini or mechanically-hulled sesame butter

11⁄ 2 Tbsp light miso, fermented soybean paste
1 clove garlic, minced
Nutrition Facts
1 Tbsp hot water
2 Tbsp chopped scallion
90 8g 3g 3g
1 measure raw tahini into small measuring bowl or container with

cover. Stir in miso and minced garlic to blend. Cooking Tips
2 stir in hot water a little at a time, and stir until mixture becomes While this is a good PT type snack because of
smooth. Mixture will seize up initially, then become smooth and glossy. the protein and fat, CT’s can also enjoy it
from time to time with added vegetables as
3 stir in chopped scallions. Cover and store in refrigerator. mentioned below.
Serves 16. Serving size: about 1 Tbsp. Preparation time: 5 minutes.

Keep this basic spread in your refrigerator or
tote it along with celery and zucchini sticks
for a handy snack. It can also become the
base for sandwich fillings by adding grated
vegetables such as zucchini, carrot, sprouts.
Snazzy Gingered Nuts

Savory and spicy, these roasted nuts are a special treat, good enough for
company, if there’s any left....
1⁄ 4 cup raw organic butter

1⁄ 3 cup tamari soy sauce
2 tsp ground ginger powder
Nutrition Facts
1⁄ 4 tsp Japanese hot wasabi paste, if desired
2 cups organic walnuts
59 6g 1g 1g 1 cup organic almonds or pecans
1 cup raw macadamia nuts or cashews
Cooking Tips
1 preheat oven to 300°F. Melt butter in small saucepan over low.
While PT’s can enjoy nuts as a snack or pro-
tein food, CT’s will want to limit their use, Combine soy sauce, ginger and wasabi paste (fiery, green sushi condi-
since they are proportionately too high in fat ment) in small bowl.
for your metabolic type or anyone focused on
weight loss. Note the 1 Tbsp serving size. 2 spread nuts over cookie sheet or 9”x13” baking pan. Pour on but-
ter and stir to coat. Bake for about 15 minutes.
3 remove from oven. Stir in ginger-soy mixture. Return to oven and

roast about 10 minutes more. Remove from oven. Stop. You have to
let these cool BEFORE you eat them.
4 let stand at room temperature to cool. Store in a covered container.

Use within a few days, as if that will be a problem...
Vegetable Crispers
These baked or dehydrated vegetable “chips” may not be as fancy as those com-
mercial potato or perfectly-shaped grain chips, but they’ll give you snacking
satisfaction on a low-carb budget.
1 med eggplant, cut into 1⁄ 8 –1⁄ 4” slices

2 med zucchinis, cut diagonally into 1⁄ 8 –1⁄ 4” slices
Nutrition Facts
2 med kohlrabi, peeled, halved and cut into 1⁄ 8 –1⁄ 4” slices
1 med jicama, peeled and cut into 1⁄ 8 –1⁄ 4” slices calories total fat carbs protein
1 cup green beans, snapped and halved 85 2g 16g 3g

1 Tbsp grapeseed or olive oil
2 tsp tamari soy sauce
Cooking Tips
PT: Emphasize the lower starch vegetables
1 cut eggplant first. Some larger eggplants may be bitter, so tossing slices
recommended for your type (like green
with 1 tsp salt, then letting them set while preparing other vegetables, beans, cauliflower, celery), then experiment
will draw out bitter liquid. Rinse off briny liquid and pat slices dry. with trying other veggies, as your body gets
more aligned with your own naturally
2 place equal sized, dry vegetable slices in large mixing bowl. Pour oil healthy state.
and tamari over vegetable slices, tossing to coat evenly.
CT: You have a wider variety of allowable
3 place coated slices on dehydrator screens (page 73) or on lightly vegetables to start with, but essentially the
greased cookie sheet. Dehydrate at 110°F. for 4–8 hours or at lowest same process hold true for you.
setting of oven for 3–4 hours, until vegetables are dried and crunchy,
leathery or chewy-crunchy. Zucchini or thicker slices may require Notes and Suggestions
7–10 hours in dehydrator.
A variety of vegetables can be used to make
4 cool. Remove to tight-fitting covered jar. Store at room tempera- these “snackers”, which can be served as
snack chips or crackers with dips or spreads,
ture for 3–4 weeks.
or to accompany soup or salad. S for dehy-
Serves 8. Preparation time: 20 minutes. drator manufacturers. These, by no stretch
of the imagination, are like commercial
crackers and/or snack chips. But they are
flavorful and nutritious and can fill a need
for occasional snacking. But if you’re “crav-
ing” junk food, take it as a sign that you’d
best try some EFT first.

Vegetable Leathers
Like fruit leathers, vegetable leathers made by dehydrating blended, leftover
vegetables or even gazpacho soup can be a nutritious, on-the-go snack.
4 cups lightly steamed, puréed (blended) vegetables OR

gazpacho or other blended, non-dairy fresh vegetable soup
Nutrition Facts
To dehydrate vegetable leathers in food dehydrator:
25 0g 4.5g 0g
1 pour about 4 cups fresh vegetable purée onto plastic wrapped
screens or Teflon/Teflex lined trays. Dehydrate at 135°F. for 5–6
hours until somewhat glossy and no longer sticky. Remove. Cool. Snip
Notes and Suggestions into quarters. Roll up and wrap tightly. Store in dry place.
See page 253 for suppliers of dehydrators and
other recommended kitchen equipment. To dehydrate vegetable leathers in oven:
1 grease cookie sheet very lightly with coconut oil. Spread 3–4 cups
thick vegetable purée or soup evenly over surface, a little thicker at edges.
2 turn oven to lowest possible setting and dehydrate vegetables until

dry, as described above. When firm, remove, cool and snip into desired
pieces. Roll up and tightly wrap. Store in a dry place.
Serves 8. Serving size: 1 Roll-Up. Preparation time: 15 minutes.

THE RECIPES: Raw, Sprouted & Fermented Foods

This chapter honors and embraces the oldest and healthiest of all types of foodstuffs. Long
before modern refrigeration, people throughout history have not only existed, but thrived, on the
culturing or fermenting of dairy products, vegetables, seeds and other foods.
Live, sprouted and fermented foods all have superior nutritional benefits. Heat used in
cooking and commercial food processing methods “sterilizes” food, making it “shelf stable,” but
can destroy and deactivate important nutrients like many vitamins and enzymes that are especially
critical in the digestion and utilization of the foods we eat. Eating more high quality, organic, raw,
sprouted and fermented foods, on the other hand, actually ensures more B vitamins, enzymes and
better digestion. You’ll be surprised at how simple and easy these recipes are to produce.
Sprouting Guidelines
Sprouting is a simple, low-cost way to obtain high-quality, live food, regardless of the season. It is
an easy process that can literally explode the life-supporting nutrition of the original seed, which
contains all the genetic material and initial food the plant needs to start its life. Obviously sprouting
is a highly beneficial practice. It is the cornerstone of a raw food diet, and one you need to learn
so you can regularly enhance your own.
The Chinese discovered the value of sprouting seeds, which they used as life-giving food,
and to avoid scurvy on long ocean voyages. Germinating seeds not only yields the vitamin C that
prevents this disease, but neutralizes anti-factors such as phytic acid and enzyme inhibitors that
interrupt the absorption of nutrients. Starchy carbs are reduced, nutrients become predigested and,
along with enzymes, are dramatically increased from seed to sprout.
Some of the most popular sprouts are alfalfa, almond, broccoli, clover, flax, garbanzo, lentil,
mung bean, pumpkin, onion, radish, sesame and sunflower. Actually any raw seed, nut or bean
can be sprouted alone or mixed with others. Alfalfa is the most popular commercial sprout, and
probably the one with which you are most familiar. But don’t restrict yourself or your tastes. Many
sprouts have much more interesting flavor and higher nutrition than alfalfa. In fact, some
nutritional authorities recommend avoidance of alfalfa sprouts due to the presence of toxins.
Method for Growing Sprouts

Seeds differ in length of time needed to sprout, but the basic method for sprouting them is gen-
erally the same. Rinsing is the key for successful sprouts.
226 THE RECIPES: RAW, SPROUTED & FERMENTED FOODS
1. Place seeds in glass jar and cover with clean, fresh, filtered water, preferably with cheesecloth
or mesh screen secured over opening. In a quart mason jar, add 11⁄ 2 Tbsp seeds or 1⁄ 4 cup
beans or 1⁄ 2 cup nuts, and about four times that volume of water. In a gallon jar, add 11⁄ 2
cup seeds or 1 cup beans, legumes or nuts, with twice their volume of water.
2. Soak 5–8 hours or overnight.
3. Drain off water and rinse. Drain again.
4. Rinsing is the key. Twice a day, morning and evening, rinse and drain.
5. Keep in a dark place for 24 hours, rinsing twice a day.
6. For long sprout tails and nutritious green tips, place the jars in the light for 2–5 days,
depending upon seed. Most are best after 2–3 days. Sprout times for the various seeds are
as follows: clover, radish, broccoli, onion seeds: 3–4 days; beans: 3–4 days; legumes like
lentils: 2–3 days; nuts and crunchy bean mixes: 3 hours. Seeds such as sunflowers with large
hulls should be immersed in water so the hulls can be removed as they float to the top, or
eat one at a time and manually remove hulls. If you buy commercial sprouts, rinse immedi-
ately and eat within a day.
Menu Ideas for Sprouts

Sprouts can be used in salads, spreads, soups, stews, vegetable dishes and main dishes, even shakes
and juicing. Begin by sprouting and experimenting with the ones that appeal to you most. Broccoli
and radish seeds are spicier, so use smaller amounts. Short sprouts like nuts and crunchy beans with-
out tails are excellent for snack mixes. For maximum digestibility, soak your nuts and seeds for
shakes, milks and spreads.
Basic Sauerkraut Plus

Sauerkraut, which translates from German as “Salt Cabbage,” is a healthy,
fermented food that can be served as vegetable or condiment.
2 lbs shredded green cabbage (about 2 quarts, loosely packed)

2 Tbsp sea salt
1 tsp caraway or cumin seeds
Nutrition Facts
7 0g 2g 0g
1 wash and drain cabbage. Be sure to slice thinly with a sharp knife,
including core. Place in large bowl and mash or pound with a heavy
cup, pestle or mallet until cabbage starts to release juice. Notes and Suggestions
2 sprinkle with seeds and mix. Pack tightly into 2 quart mason jars. This pickled vegetable and its variations
Stir salt into water and pour over cabbage, adding more water to bring can be made and stored for months in
refrigerator or cold cellar. Use for flavor
level up within 3⁄ 4” from top of jar. Cover with lid. Store at room and nutrition as a vegetable side dish,
temperature for at least 3 days, then place in refrigerator. condiment, addition to stews and casseroles
such as Beef Pot Roast with Sauerkraut.
Serves 32. Serving size: 2 quarts, 1⁄ 4 cup per serving.
The fermentation process makes the vegeta-
Preparation time: 15 minutes. bles more digestible for all types. Recipe
adapted from Sally Fallon’s Nourishing
Traditions, one of the most authoritative
sauerkraut variations sources of information on the benefits of
traditionally fermented foods.
Veggie Sauerkraut
follow directions above, except use 4 cups shredded cabbage, 2 cups

peeled, shredded carrot, 1 cup french style green beans, and 1 cup
peeled and shredded turnips.
South American Sauerkraut
follow directions above, adding 2 medium crescent-sliced onions

(cut in half lengthwise, then sliced thinly) and 3⁄ 4 tsp chili or red
pepper flakes to cabbage.
Japanese Sauerkraut
follow directions above, except add 2 cloves sliced garlic, 2 Tbsp

peeled and grated ginger root and 2 Tbsp tamari soy sauce.
Crème Fraîche
The French use this expensive, ultra silky “clotted cream” like sour cream in
recipes, but it’s easy and much healthier to make your own at home.
1 pint high-quality raw cream, NOT ultrapasteurized

2 Tbsp cultured buttermilk
Nutrition Facts
1 use local, raw or organic unpasteurized cream. Place into clean glass
or ceramic container, not metal or plastic.
52 6g 0.5g 0.5g
2 add buttermilk, cover and place container in a warm, room tem-
perature place for about 24 hours. Chill.
Serves 32. Serving size: 1 Tbsp per serving. Preparation time: 5 minutes.
This healthier dairy product can be used
interchangeably with sour cream, whipped
cream or mascarpone in recipes. Recipe
adapted from Sally Fallon and Mary Enig’s
Nourishing Traditions, a highly recom-
mended source for more information on
traditional foods.
Crunchy Herb Sprout Snack Mix

This seasoned sprout mix is a healthy, crunchy, take-along snack, salad, or
Roll-Up filling ingredient.
Sprout Snack Mix

2 cups mung bean sprouts
1 cup lentil sprouts Nutrition Facts
1 cup sunflower seed sprouts
1⁄ 2 cup garbanzo sprouts
1⁄ 2 147 6g 19g 8g
cup clover sprouts
1⁄ 2 cup radish sprouts
1⁄ 2 cup grated carrot Cooking Tips
Herb Seasoning This crunchy live snack mix is healthy and
2 tsp thyme leaves brimming with nutrients, good for all types.
2 tsp oregano Sprout your own seeds, if possible, using
1 tsp marjoram leaves
organically-grown seeds, whenever possible.
1⁄ 2 tsp ground rosemary PT: May still want to consume this with
1 tsp garlic powder some meat protein, even as a snack, but try
this out for yourself and see. Try with slices
of buffalo summer sausage or Roll-Up as a
1 tsp extra virgin olive oil
filling in thinly sliced, grass-fed roast beef.
CT: Will probably find that the protein
1 mix sprouts together in large bowl. value is high enough to sustain you for a
snack or part of a main meal.
2 mix herbs and seasonings, except olive oil, together in small jar.
Sprinkle 1 Tbsp of herb seasoning over sprouts in bowl. Store any
remaining herb seasoning in capped jar for another time or other uses. Notes and Suggestions
3 drizzle sprout mixture with olive oil and toss to mix. Serve immediately. Use as a finger food snack, a salad
ingredient on lettuce-lined salad plate or as
Serves 6. Serving Size: 1 cup per serving. Preparation time: 10 minutes. a Roll-Up filling, rolled into butter lettuce
or cabbage leaf. Recipe suggestion courtesy
The Sproutpeople. See page 252 for ordering
organic seeds and sprouting equipment
from this reliable source.

Mexican Live ‘n Kickin’ Bean Dip

Sprouted version of the popular Mexican bean dip tastes good, but struts a
bonus—It’s alive and kickin’!
2 cups mung bean sprouts

2 med avocados, peeled and seeded
1 med cucumber, peeled and seeded
Nutrition Facts
1 Tbsp dark miso, soybean paste
1 med garlic clove
Mixed Type: 67 5g 5g 2g 11⁄ 2 Tbsp ground cumin seed
Carb Type: 40 3g 4g 1g 1 tsp chili powder
Protein Type: 81 6g 6g 2g 1 jalapeño pepper, seeded and chopped
Cooking Tips 1 in blender or food processor, blend bean sprouts with avocado,
PT: Experiment to see how you feel eating cucumber, miso, garlic, cumin, chili powder, and jalapeño until smooth.
this dip, with higher than normal protein Add salt to taste, if desired.
for a snack, but increase portion size by serv-
ing 10 with this recipe. You may still need to 2 serve as dip or pile with other ingredients into low-carb wrap, cabbage
eat some meat protein to feel satisfied. or lettuce Roll-Up.
CT: Try eating this as a snack, reducing 3 can use 11⁄ 2 to 2 Tbsp Mexican or taco seasoning to replace cumin,
avocado to 1. You may find that it suits
garlic, chili powder and jalapeño.
you fine.
Serves 12. Serving Size: about 1⁄ 4 cup per serving. Preparation time: 10 minutes.

Sprouting beans reduces the carbs and
increases the nutrition. Serve this healthier
version of everyone’s favorite bean dip as
a snack or part of a meal platter with
raw vegetable sticks, Vegetable Crispers or
Vegetable Leathers.
Nut Cream
Use this creamy concoction as pudding, sauce or “whipped” topping on fruit
or other “sweet” treats.
1 cup raw cashews or deskinned raw almonds, organic, if possible

1⁄ 2 cup cold, filtered water
1 tsp honey or 1⁄ 4 packet SteviaPlus alternative sweetener (page 253)
Nutrition Facts
1 blend cashews, cold water, and sweetener in blender container on
82 7g 4g 3g
high until smooth and creamy.
2 chill. Serve small 2–3 Tbsp portion as pudding or 1 Tbsp as a top-

Cooking Tips
ping like whipped cream for fruit or dessert. Store in tightly covered
container. Refrigerate. Use within two days. PT: This is a good for you as a snack or top-
ping, since the higher fat and protein agrees
Serves 16. Serving size: generally 1 Tbsp per serving. Preparation time: 5 minutes. with your metabolic type’s needs.
CT: Very rich for you, as nuts are only an
occasional or rare treat for your type, to be
consumed sparingly and in small quantities.
Seed Cheese
A creamy, non-dairy “cheese” spread can be made simply from a combination
of soaked and sprouted seeds.
2 cups raw organic sunflower seeds

1⁄ 4 cup unhulled, raw organic sesame seeds
1 cup raw organic almonds
Nutrition Facts
1 rinse seeds, then place sunflowers and sesame seeds in large glass jar.
140 14g 4g 5g
Place almonds in separate smaller glass jar. Cover with clean, filtered
water. Let soak overnight.
2 rinse and let seeds sprout for 3 hours only. Pour hot water over
While creamy and rich, this sprouted seed almonds, let soak for a few minutes, then slip off skins by holding
“cream” cheese can be used as a substitute
between thumb and index finger.
from time to time as a non-dairy base for
fillings, wraps, salad dressings, dips, and 3 grind drained, soaked seeds and nuts together in food processor or
confections. The sprouting process makes the
put through juicer until smooth.
seeds more digestible. Feel free to add Spike,
Bragg’s, herbs or nutritional yeast for flavor. 4 place in covered container and refrigerate. Stores up to 3 days.
Sunny Sprout Paté

Another use for the versatile Basic Sunny Seed Mix, this time in a savory, live
paté for spreads, dips or Roll-Up fillings.
2 cups Basic Sunny Seed Mix (page 215)

1⁄ 2 med red onion, coarsely chopped
1 stalk celery, stringed, cut up
Nutrition Facts
2 Tbsp tamari soy sauce or Bragg’s Liquid Amino’s
cup coarsely chopped lemon or basil or fresh oregano,
or flat-leaf parsley Mixed Type: 90 7g 6g 2g
1⁄ 2 tsp Spike vegetable seasoning or Mrs. Dash Carb Type: 45 3g 6g 2g
3–4 grinds freshly ground black pepper Protein Type: 90 7g 6g 2g
1 soak Sunny Seed Mix in covered bowl of clean, filtered water. Allow Cooking Tips
to soak at room temperature for 6–12 hours. Drain, rinse thoroughly, PT: This is an ideal snack for you. Increase
and rinse again. celery to 2–3 stalks.
2 add soaked, drained seeds and red onion, celery, tamari, herbs, CT: The sprouted seeds are more digestible,
but still high in fat for your type. Use only
Spike, and pepper to food processor workbowl, fitted with a metal
half of the sprouted seeds, add 1 coarsely
blade. Process until smooth. grated carrot and 3⁄ 4 cup chopped parsley.
3 edible right away, but much better if refrigerated for at least 1 hour
before serving. Keeps up to 3 days, covered in refrigerator. Notes and Suggestions
Serves 16. Preparation time: 10 minutes. Serving suggestion: Spread on cabbage or
lettuce leaves, top with chopped tomato and
roll up as a sandwich alternative. Or serve
as a dip with raw vegetable crudité.
Zucchetti Pasta
This amazing angel hair “pasta” is made from raw zucchini or yellow squash
with a special Spiral Slicer you can find on page 253.
2 med zucchini or yellow squash

1⁄ 2 tsp extra virgin olive oil or raw or organic butter
Nutrition Facts
1 wash zucchini, cut into 3–4 inch cuts and secure in Spiral Slicer set
42 2g 7g 2g
to make strands. Then carefully turn handle to create one or many
long continuous strands.
Cooking Tips
2 this can be eaten raw, as is, or just barely warmed (not cooked) in a
Add protein to make this a balanced meal. little extra virgin olive oil or melted butter and Spike in a saucepan.
One zucchini makes about 1 serving or 2 cups angel hair zucchetti.
Notes and Suggestions 3 while this device produces amazingly authentic looking pasta out of
Angel hair pasta made from zucchini or vegetables and can be used for decorative and other slicing, you can
other vegetables is possible using a special also create a pasta-like noodle by using a vegetable parer and making
Spiral Slicer, a manual slicer that can
long thin strips of zucchini or other vegetable.
make long thin strands and various other
decorative and functional cuts. See page Serves 2. Serving size: about 2 cups. Preparation time: 10 minutes.
253 for ordering this through the mail.
You’ll be happy you made the investment in
this little gadget. You can use this ingen-
ious device to produce an excellent veg-
etable noodle or spaghetti substitute for a
wide variety of dishes such as spaghetti or
tomato sauce, Sukiyaki with Beef or salads
or other dishes calling for pasta. Excellent
topped with freshly made, raw tomato
sauce in the summer.
THE RECIPES: Condiments & Extras

The condiments in this section are further testimony to the importance of real food, balanced
menus, and your eating satisfaction. These salad dressings, pestos, pâtés, sauces and spreads add
eye appeal and delicious, mouth-watering flavor to your dishes. They are also specially designed to
provide balanced nutrition, such as protein and essential fatty acids from nuts, seeds, and olives.
These condiments and extras are also designed with versatility and convenience in mind.
You’ll find basic condiment recipes with easy variations, and a number of classic sauces you can
create by just adding an ingredient or two to the original basic recipe. Finally, in other recipes in
this book, many of these condiments are included as ingredients, so you can instantly turn a plain
broiled chicken or poached fish into an elegant entrée fit for dinner parties.

236 THE RECIPES: CONDIMENTS & EXTRAS
Asian Dressing
This zesty, piquant dressing can be used for salads, vegetable pasta, meat
marinade, or dipping sauce.
3⁄ 4 cup raw sesame seed tahini, almond or peanut butter

3⁄ 4 cup brewed black tea
1 Tbsp apple juice
Nutrition Facts
1 small chili pepper or 1⁄ 4 tsp chili flakes
2 cloves garlic, chopped
72 6g 3g 2g 2 Tbsp tamari soy sauce
2 Tbsp fresh ginger, minced
1 place nut butter, tea, apple juice, chili, garlic, tamari, and ginger in
blender container. Cover and blend on high until smooth.
2 dilute to desired consistency. Store in covered container in refrigerator.
Basic Herb Vinaigrette

This is a basic salad dressing you can vary with different herbs and seasonings.

1⁄ 4 cup red wine or apple cider vinegar
3 med garlic cloves Nutrition Facts
3 Tbsp fresh parsley, basil or thyme leaves
2 med scallions or green onions
1 Tbsp Dijon Mustard 58 3g 1g 0g

2 tsp apple juice
1 place all ingredients in blender container. Cover and process on high

until blended.
2 transfer to glass jar with lid. Refrigerate at least 1⁄ 2 hour before

serving, if possible. Keeps for several weeks.
variations
Sunny Seed Salad Dressing
add 2 Tbsp Savory Sunny Seed Mix and 2 tsp tamari soy sauce.
Blend in food processor or blender until smooth.
Tomato Vinaigrette
add 2 tsp tomato paste to Basic Herb Vinaigrette and stir to blend.
Basic Mayonnaise Plus

This basic mayonnaise recipe can be varied to create many different sauces,
including anchovy, garlic and curry mayos, remoulade, creamy Dijonnaise
and tartar sauce.
2 egg yolks
1 tsp Dijon mustard
Nutrition Facts
1 Tbsp lemon juice
calories total fat carbs protein 1⁄ 2 tsp salt
88 10g 0g 0g dash cayenne pepper

2⁄ 3 cup olive oil
1 oz firm silken tofu
1 in blender or food processor, place egg yolks, mustard, lemon juice,

salt, and cayenne pepper.
2 blend momentarily to mix ingredients. Then with machine running,

drizzle a thin, but steady stream of olive oil through hole in top,
blending until mayonnaise thickens.
3 add tofu and blend. Check consistency. Remove to covered jar.

Refrigerate.
4 if mayonnaise is too thick, blend in 1–2 teaspoons of hot water. This

recipe can easily be made by hand in a small bowl with a wire whisk.
The key is to gradually add the oil to the other ingredients in a thin,
steady stream.
Serves 16. Serving size: 1 Tbsp per serving. Preparation time: 5 minutes.
remoulade variations mayonnaise variations
Remoulade Aioli Garlic Mayonnaise

to 1 cup of Basic Mayonnaise, add 2 tsp to 1 cup of Basic Mayonnaise, add 1 Tbsp finely minced garlic. Blend
capers, 1 tsp minced scallion or green until smooth.
onion, and 1 tsp minced parsley.
Anchovy Mayonnaise
Dijon Remoulade
to 1 cup of Basic Mayonnaise, add 2 anchovy fillets, smashed.
to 1 cup of Remoulade, add 2 Tbsp
Curry Mayonnaise
Dijon mustard.
to 1 cup of Basic Mayonnaise, add 1⁄ 3 tsp curry powder.
Tartar Sauce
Dijonnaise
to 1 cup Remoulade, add 2 tsp dillweed
and 1 Tbsp chopped dill pickles. to 1 cup of Basic Mayonnaise, add 2 Tbsp Dijon mustard.
Basil Pesto
The French classic pesto or “paste” of pine nuts, garlic, and herbs can also be
made with walnuts, macadamia or other nuts, producing intense flavor and
nutritional benefits in one potent spoonful.
2 cups fresh basil leaves, stemmed and packed

3⁄ 4 cup fresh Italian flat-leaf parsley, chopped
1⁄ 2
Nutrition Facts
cup walnuts
2 med garlic cloves calories total fat carbs protein
3 drops lemon oil or 1⁄ 2 tsp grated lemon rind (no white) 62 6g 1g 1g

1 tsp sea salt
1⁄ 4 cup grated Parmesan or Romano cheese
Substitute high omega-3 fatty acid nuts like
walnuts for pine nuts for a nutritonal, as
1 in food processor workbowl combine all ingredients.
well as flavor boost.
2 process until blended and fairly smooth. Store in covered container
in refrigerator for up to 3 weeks.
Black Olive Tapenade

This rich, hearty “pesto” can be pulled from the fridge for instant flavor,
nutrition and gourmet elegance in appetizers, vegetables, dressings, snacks,
meats and mains.
3⁄ 4 cup black olives, pitted

6 Tbsp walnuts (between 1⁄ 3 & 1⁄ 2 cup)
Nutrition Facts
2 med garlic clove, smashed
calories total fat carbs protein 1 small shallot or scallions, white only
61 4g 6g 1g 1 cup spinach leaves, stemmed, chopped and packed

1⁄ 2 cup flat-leaf Italian parsley, stemmed, chopped and packed
1⁄ 4 cup fresh thyme leaves
3–4 drops lemon essential oil or 1⁄ 2 tsp grated lemon peel
1⁄ 2 tsp sea salt
1 in food processor fitted with steel blade, combine nuts and garlic,
process until ground. Add shallot or scallion, spinach, parsley, thyme
leaves and salt. Process until ingredients are chunky and start to come
together, 1–2 minutes.
2 add olive and lemon oils and process until mixture becomes a paste,
but not smooth. Transfer to covered glass jar. Refrigerate for several
weeks. Serve as dip, spread, snack or topping.
3 notes: Fresh herbs are definitely preferred, but 2 Tbsp dried thyme
leaves can be substituted for fresh, if mixture stands before serving, so
flavors can meld. Traditional pestos are usually made with Parmesan
cheese, but lemon oil can give a tangy flavor boost without the dairy.
Chunky Mockamole
This amazingly authentic version of guacamole uses chopped vegetables to
lower the calories.
2 cups asparagus cuts

2 med garlic cloves
2 med whole green onions, chopped
Nutrition Facts
1 large celery stalk and leaves, finely chopped
1 serrano or chili pepper, seeded and minced
2 med ripe Haas avocados, peeled, pitted, and chunked 43 3g 3g 1g
(reserve whole avocado pits)

1 small tomato, seeded and chopped
1⁄ 4
cup chopped cilantro
2 Tbsp fresh lemon or lime juice Use this healthier version of guacamole as
1⁄ 2 dip, fajita topping or Roll-Up filling.
tsp Spike vegetable seasoning or Mrs. Dash
1 steam asparagus pieces in a basket steamer or small amount of water

for 3–4 minutes. Remove from heat, drain and place in large mixing
bowl. Let cool to room temperature.
2 meanwhile, in food processor workbowl, combine garlic, onions,

celery, and serrano pepper. Process with short bursts until vegetables
are finely chopped.
3 smash steamed asparagus with the back of a spoon or pestle (from

mortar and pestle) until still chunky. Add avocado chunks and mash
mixture a bit more, but do not make it mushy.
4 add chopped vegetables, chopped tomato, cilantro, lemon juice,

and Spike. Stir to mix. Cover tightly with waxed paper or plastic wrap
and refrigerate for at least 20–30 minutes to let flavors develop. Add
whole avocado pits to the Mockamole for increased preservation.
Remove before serving.
5if there is any Mockamole left, store tightly covered in refrigerator.
Holds for one day.

Cornell BBQ Sauce

Without a doubt, the best non-tomato barbecue sauce going. Savory, piquant and
pungent, but not spicy or sweet. No wonder it’s been popular for almost 50 years!
1 cup coconut oil

2 cups cider vinegar
3 Tbsp salt
Nutrition Facts
2 Tbsp poultry seasoning
calories total fat carbs protein 1⁄ 2 tsp pepper
43 5g 1g 0g 1 egg
Notes and Suggestions 1 in heavy saucepan, combine oil, vinegar, salt, poultry seasoning,
and pepper.
The family will suddenly appear in the
kitchen, noses sniffing the air when this 2 bring just up to the boiling point, reduce heat and simmer for 5–7
vinegary sauce is simmering on the stove.
minutes. Remove from heat. For a thicker sauce, quickly whisk in
This unique, piquant sauce is its outstand-
ing best on BBQ chicken marinated and beaten egg. Let cool.
then cooked over a charcoal or gas grill. You
3 store extra sauce, not used for BBQ, in glass jar with lid in refriger-
can use it as a marinade for chicken or
turkey done in the oven, it just won’t be ator. Keeps for up to two months.
as outstanding. Recipe courtesy Cornell
Co-operative Extension.
Green Olive Tomatillo Salsa

Roasting the tomatillos first adds a unique smoky flavor to this out-of-the-
ordinary green olive salsa.
3 med tomatillos
2 med green tomatoes, finely chopped
1 serrano pepper, seeded and diced
Nutrition Facts
cup chopped red onion
1 Tbsp extra virgin olive oil 23 2g 2g 0g
2 tsp sea salt

1 Tbsp lime juice
2⁄ 3 cup green olives, chopped
1⁄ 4 cup chopped cilantro
1 remove husks and slice tomatillos lengthwise into 1⁄ 4” slices. Dry

roast in heavy skillet or broil until brown, turning once. Remove
from heat. Cool.
2 coarsely chop green tomatoes and add to skillet with pepper, garlic,
onions, and olive oil. Sauté gently for 3–4 minutes, until tomatoes
start to soften. Remove from heat.
3 into food processor workbowl, add roasted tomatillos and green

tomato mixture, salt, pepper, lemon or lime juice, and green olives.
Process until salsa is blended and chunky.
4 cilantro can be blended in at this point, if serving right away,

However, flavor is much better if mixture is refrigerated for at least
1 hour (or up to 2 days) for flavors to meld. Blend chopped cilantro
into salsa just before serving.
Miso Walnut Paste

A basic ingredient in oriental cooking, miso is a salty, fermented, soybean
paste that plays a big role in adding flavor, depth, body, and nutrition to a
wide variety of foods.
1 cup raw, organic walnuts

1 tsp rosemary leaves, crushed
Nutrition Facts
2 Tbsp dark miso, fermented soybean paste
53 5g 2g 1g 1 lightly toast walnuts on cookie sheet in preheated 375°F. oven for

4–5 minutes.
Notes and Suggestions 2 in workbowl of food processor, add rosemary leaves while machine
This spread can be used with vegetables, sal- is running. Add hot nuts to food processor. Then add miso paste, pro-
ads, snacks, appetizers, sprout and grated cessing until smooth and blended.
vegetable sandwich fillings, as a hearty pro-
tein and/or flavor topper for steamed veg- 3 remove to glass container with tight fitting lid. Refrigerate for up
etables, as a base for vegetarian paté blend- to 6 weeks.
ed with sautéed mushrooms, or as a savory
crust for meats or fish. Serves 16. Serving size: 1 Tbsp per serving. Preparation time: 10 minutes.
Red Onion Cilantro Relish

This is a quick homemade salsa to add intense flavor, color and nutrition to
plain protein or vegetable foods.
1 tsp extra virgin olive oil

1 med red onion, peeled and diced
1 tsp ginger root, minced
Nutrition Facts
3 Tbsp fresh lemon juice
1⁄ 2 cup chopped fresh cilantro 5 0g 1g 0g
1⁄ 4 cup chopped fresh curly parsley
2 tsp capers
1 classically, the way to prepare this relish is to sauté onions in a small

pan in olive oil until translucent, then add ginger and garlic, cooking
for 30 seconds. Add lemon juice and heat until most of liquid has
evaporated. Add remaining ingredients and cool.
2 practically and healthwise, the easiest and most nutritious way to

prepare this salsa is with a food processor. Add all ingredients as list-
ed, cover and pulse several times until relish ingredients are about
equal size and blended. Do not overprocess.
3 serve as garnish or condiment on meat, fish, poultry, vegetables, salads.
Sea Salad Side

Once you try this unusual looking, nutrient-dense vegetable, it could become a favorite.
1 cup dry arame or hiziki seaweed

2 cups filtered water
1 med organic carrot, sliced into matchsticks
Nutrition Facts 2 cloves garlic, sliced

1 med onion, crescent-sliced
1 Tbsp sesame oil
64 4g 8g 1g 2 tsp tamari soy sauce
Notes and Suggestions 1 pour water over dry seaweed in bowl. Set aside to rehydrate.
Serve this tasty, nutrient-rich, seaweed 2 while seaweed is soaking, cut carrot into slices, then into matchsticks.
salad as a vegetable condiment to add color,
flavor and nutrition to salads like Sea 3 heat medium skillet, sauté garlic and onion in oil and tamari 1–2
Salad, or to spark up a dinner plate. minutes, then add carrots and sauté until carrot sticks start to soften,
2 minutes.
4 while sautéing, drain seaweed, reserving soaking liquid. Add rehy-

drated seaweed to skillet. Sauté lightly to absorb flavors. Add reserved
soaking liquid. Simmer, covered, for 8–9 minutes.
5 remove from heat. Let cool slightly. Store in covered glass contain-
er in refrigerator up to 1 week.
Serves 4. Serving Size: 1⁄ 4 cup. Preparation time: 15 minutes.

Vegetable Essences
These magical, nutritious elixirs are intensely-flavored, brilliantly-colored
infusions of vegetables and herbs, meant to be drizzled in tiny quantities over
the finished plate.
Carrot Essence
Juice 4 large, organic carrots, about 11⁄ 2 cups. Transfer to small Notes and Suggestions
saucepan and simmer very gently over medium low heat until juice has Used by only a few select, high-end chefs,
reduced to 1⁄ 2 cup. these brilliantly colored oils can add a bright
burst of color, flavor, and nutrition as a
Blend with 1 garlic clove, 2 tsp lemon juice, 3–4 drops lemon oil or garnish, especially for calorie and fat
zest of 1⁄ 2 lemon, and 11⁄ 2 cups olive oil in blender or food processor conscious CT’s. Drizzle tiny quantities in a
decorative crosshatch or swirl pattern over
until smooth. Transfer to squeeze bottle.
the finished plate. Simply prepare them
Parsley Essence during a batch session to have on hand for
adding interest to a plate or dish that might
Blend 2 cups chopped, stemmed flat-leaf parsley with 1⁄ 2 tsp salt, 1⁄ 2 otherwise call for higher fat/calorie cheese or
shallot, and 1 cup olive oil in food processor or blender. Transfer to nuts. These will keep for about two months
squeeze bottle. Refrigerate. Drizzle over vegetables, salad, or as edible in tightly covered squeeze bottles or jars in
your refrigerator.
saucy garnish over serving plate.
Beet Essence
Juice 4 large beets in juice extractor, yielding about 11⁄ 2 cups juice.
Transfer to small saucepan and simmer gently over medium low heat
until juice is reduced to 1⁄ 2 cup.
Remove from heat and cool. Blend beet reduction with 1⁄ 2 tsp salt, 1⁄ 8
tsp cloves, several grinds of freshly ground black pepper, and 11⁄ 2 cups
olive oil in blender or food processor until smooth. Transfer to
squeeze bottle and refrigerate.
Serving Size: 1⁄ 8–1⁄ 2 tsp drizzle per serving. Preparation time: 30 minutes

Appendix
Recommended Ingredients and Products Locator
Most of the foods used in this book’s recipes, and the foods and health products recommended in
Part One, can be found in health food stores or grocery stores. If you can’t find them there,
though, or if you want further insight on the best forms and brands of these foods and products,
you can consult these lists below.
The first list contains all the foods and other health products and services that I have
researched extensively, that are typically more difficult to find in stores, and that I offer through
the “Recommended Products” section of Mercola.com. Some of these will be shipped directly
from our own fulfillment center while others will be shipped to you directly from the farms and
other suppliers.
The second list contains some specific foods and kitchen equipment that you can order
direct from the suppliers or other online stores.
“Recommended Products” on Mercola.com
Beef, Grass-fed
100% Grass-fed beef high in CLA and omega-3 and containing no antibiotics or steroids.
Bison, Grass-fed and O.U. Certified Kosher

Many people call bison the most delicious of all red meats, and it also happens to be among
the healthiest. This grass-fed bison, from the premier provider, Blackwing, is also certified
as kosher, meaning you are getting the cleanest and healthiest meat available anywhere.
Over 30 different cuts of this wildly popular meat are now available through Mercola.com.
Blueberries, Organic
An exceptional fruit for their high antioxidants, blueberries are also low in sugar so they are
not likely to stimulate severe insulin swings. These organic blueberries from Eastern Canada
are smaller and sweeter-tasting than store-bought blueberries, and are shipped frozen to you.
Cheese, Grass-fed Organic and Raw Milk

Brick, cheddar, feta, garlic & herb, mozzarella and two varieties of raw milk cheese, all
from cows naturally pasture-raised on certified organic grasses. High in omega-3, CLA, and
considerably higher in vitamins A, D and E than regular store-bought cheese.
250 APPENDIX
Chicken, Free-Range Organic

Chicken raised on a 100% organic diet, no antibiotics or hormones, and in free-range
conditions, means the healthiest, juiciest, most tender and delicious chicken you’ve ever
tried. Our site offers whole chickens, boneless breasts, and thighs.
Chlorella
The highest quality and purest chlorella available, produced by Yaeyama, this natural food
supplement is superior in total nutritional value to any man-made vitamin. High in many of
the essential vitamins, minerals and enzymes—including all eight essential amino acids—and
many micronutrients, chlorella will help build your immune system, detoxify the heavy
metals and pesticides in your body, improve your digestive system, increase your energy and
mental concentration, balance your body’s pH, and much more.
Coconut Oil, Virgin and Organic

Virgin coconut oil is highly recommended for your cooking, and has a wide range of proven
health benefits. But quality can vary widely among brands, so you have to know what you
are looking for. Tropical Traditions and Garden of Life brand coconut oils meet all the nec-
essary requirements, including certified organic, non-GMO, no “copra” or dried coconuts
used, and no hydrogenation.
Fish Oil and Cod Liver Oil

Fish oil and cod liver oil are among the few supplements (though they really are a food) that
everyone should take, as they are ideal sources of omega-3 with DHA and EPA fatty acids
that are dangerously lacking in most people’s diets. There is great variance in quality among
brands, though: three brands I highly recommend are the Garden of Life Olde World
Icelandic cod liver oil, the Living Fuel Omega 3 & E capsules (with full-spectrum vitamin
E included!) and the Carlson’s brand of fish oil, all available here.
Juicer, Omega 8002 Model

I have done an extensive evaluation of juicers and found that the Omega 8002 Juicer is the
clear winner in terms of its multiple uses, durability, ease of use and cleaning, and value. You
can find an extensive juicer evaluation chart comparing the various juicers here as well.
Kefir Starter and Culture Starter

Traditionally fermented foods are an essential part of every healthy diet, and the Kefir
Starter and Culture Starter available here an exceptionally high-quality way to make your
own fermented foods very quickly and inexpensively. Kefir is an ancient—and still one of
nature’s most powerful and delicious—health foods, and the Kefir Starter enables very easy
preparation. The Culture Starter, meanwhile, is a simple way to make your vegetables into
very healthy and delicious traditional fermented foods.
Living Fuel Rx “Superfood”

I have extensively researched quick and convenient foods claiming to be healthy, and this is
the only one I highly recommend. It is exceptional as a healthy meal replacement or to sup-
plement your daily nutrition, as it provides complete and natural concentrated sources of
vitamins, minerals, proteins, essential fats, enzymes and co-enzymes, and plant fibers. It is
available in both a greens and berry variety.
Ostrich, Free-Range
Ostrich is an exceptionally healthy red meat that tastes like chicken, but is lower in fat, calo-
ries and cholesterol than even skinless chicken or turkey. It can be used in place of virtually
any meat, such as beef, chicken or pork, in your favorite recipes, and is even available in an
omega-3-rich variety.
Salmon, Wild Red Alaskan and Toxin-Free

This Vital Choice brand of salmon is the only fish I have found, through independent lab-
oratory testing we had performed on the fish, to be free from harmful mercury, PCBs and
other toxins. It is a premier source of omega-3 with EHA and DPA fatty acids, is high in
antioxidants, and is free of antibiotics, pesticides, synthetic coloring agents, growth hor-
mones and GMOs. It also tastes absolutely incredible!
Vitamin D
Many people do not get enough sunlight—the best source of vitamin D—and are therefore
deficient. I highly recommend you get tested for your vitamin D levels, and if you are defi-
cient, strongly encourage you to check out the Biotics brand of vitamin D available here. It
is an emulsified form that makes it easier for your body to absorb than other forms on the
market, and you’ll see it is also quite economical.
Vitamin K
Proven to help build your bones and help your heart, most people do not get enough vita-
min K from their daily diet and should consider supplementing it. This is a full five-month
supply of the natural vitamin K I highly recommend available at an excellent price.
Water Evaluation and Home Water Testing

Clean and healthy tap water, whether provided by your municipality or a well, is essential for your
health whether you cook, clean, or bathe with it. You can get an instant free evaluation of your
municipality’s water supply here, and a range of discounted EPA-certified home water tests.
252 APPENDIX
Foods—Other Suppliers
Almond Flour
Grain-free thickener or flour
Bob’s Red Mill Natural Foods, 1-800-349-2173, www.bobsredmill.com
Arrowroot Flour
Grain-free thickener or flour
Frontier Natural Products, 1-800-669-3275, www.frontiercoop.com
Bean Flour
Low-carb bean flour mixes
Kitchen ET Cetera, Inc., 1-877-655-1415, www.beanflour.com
Full-fat Soy Flour

Available in most health food stores. Note: I am not a big advocate of unfermented soy
products. Nevertheless, soy flour is found in most health food stores, is low in carbohydrates,
and can be used in occasional tablespoon doses.
Herbs and Seasonings, Organic

Frontier Natural Products, 1-800-669-3275, www.frontiercoop.com
Milk and Cream, Raw

Go to www.realmilk.com to find out if there are cow-share programs in your area
Nuts and Seeds, Raw and Organic
Jaffe Brothers Natural Foods, 1-760-749-1133, www.organicfruitsandnuts.com
Psyllium Seeds and Husks

Frontier Natural Products (see Arrowroot Flour)
Bob’s Red Mill Natural Foods (see Almond Flour)
Spike®/ Salt-Free Spike

Famous all-purpose vegetable seasoning
Modern Products, 800-877-8935, www.modernfearn.com or in most grocery stores
Spouting Seeds, Organic

Complete line of organic seeds
The Sproutpeople, 877-777-6887, www.sproutpeople.com
Stevia
Non-carb, non-glycemic, non-synthetic, alternative sweetener
Available in liquid concentrate and baking powder
Body Ecology, 800-511-2660, bodyecologydiet.com
Tahini
Raw, hulled & unhulled organic sesame paste
Oskri Organics, 1-800-628-1110, www.oskri.com
Whey Powder
Dairy by-product that aids digestion, natural culturing
Frontier Natural Products (see Arrowroot Flour),
Bob’s Red Mill Natural Foods (see Almond Flour)
Kitchen Equipment—Other Suppliers
Food Dehydrators
Excalibur Dehydrator®
Excalibur Products, 1-800-875-4254, www.excaliburdehydrator.com
Juicers
See “Juicer, Omega 8002 Model,” under “Recommended Products on Mercola.com”
Spiral Slicer™
Manual slicer & processor for creating pasta from vegetables
Joyce Chen Products, 1-800-333-0208, www.joycechen.com
Sprouters
Sprouting equipment and seeds
The Sproutpeople, 1-877-777-6887, www.sproutpeople.com

254 APPENDIX
Recommended Resources and Further Reading
Books
These highly recommended books and more, including full and original reviews, are available
through the “Recommended Products” section of Mercola.com. Most are also available at book-
stores and your local library. When you purchase them through Mercola.com, you will get them
at the lowest prices at Amazon.com, BN.com or other online stores. Mercola.com receives a small
percentage of each of these sales that goes toward both being able to keep the “eHealthy News
You Can Use” e-newsletter described below free, and toward expanding all the other free offerings
on the site.
Chicken Soup for the Chiropractic Soul

Mark Victor Hansen, Jack Canfield, Fabrizio Mancini, D.C.
The whole Chicken Soup for the Soul series provides powerfully moving and insightful stories
on the human condition that, by touching the heart, can also help your health. I highly rec-
ommend this one in particular, though, because it does an exceptional job of explaining the
great potential benefits to you of the often-misunderstood approach of chiropractic care.
While being touched by the stories, you will also learn what to expect when you seek chiro-
practic care, including their holistic approach to healing, pain relief and lifelong wellness.
The Cholesterol Myths: Exposing the Fallacy that Saturated Fat and Cholesterol
Cause Heart Disease
Dr. Uffe Ravnskov
Dr. Ravnskov is the author of numerous articles published in major medical journals. This
book elaborates on the lack of connection between diet, blood cholesterol levels and heart
disease and questions the widespread use of cholesterol-lowering drugs. Physicians and
other health professionals, as well as those facing cholesterol-lowering treatments, would be
both enlightened and better able to resist worthless treatments by reading this book.
Getting Things Done

David Allen
This is one of the most useful and important books I have ever read. If you are challenged
in any way with organizing your life, making plans, and sticking to those plans, you should
read this brilliant book. It provides practical, realistic, hands-on and time-tested insight on
greatly improving your productivity, including a full slate of tips, tools and techniques.
Having a Baby, Naturally

Peggy O’Mara
If you are an expectant parent, or know someone who is, this is an exceptional book by the
editor and publisher of Mothering magazine that provides comprehensive insight on how
to ensure the health of your baby, and the health of the expectant mother, including diet
and exercise, emotional self-awareness, birth choices and locations, breastfeeding, and more.
Healing Words
Larry Dossey
A classic work on the proven link between spirituality and health by a leading physician.
Provides both documented evidence and real-life examples to show that prayer and spiritu-
ality can indeed be a valid healing tool. A compelling read no matter what your reli-
gious/spiritual background.
Infectious Diabetes: A Cutting-Edge Approach to Stopping One of America’s Fastest

Growing Epidemics in Its Tracks
Doug A. Kaufmann, with David Holland, M.D.
If you have diabetes or any chronic disease, or are committed to avoiding them, this book
is a must-read. It provides extensive, well-documented evidence to support the authors’
arguments that microbes and toxins in the food we eat causes diabetes and other serious dis-
eases, and then provides succinct solutions to avoid those foods and therefore fight and pre-
vent the diseases.
Know Your Fats: Complete Primer for Understanding the Nutrition of Fats, Oils
and Cholesterol
Mary G. Enig, Ph.D.
This book, by a leading dietary fat and oil researcher, dispels the myths about saturated fat
and oils previously thought of as unhealthy, and pinpoints those that truly are. It also pro-
vides an in-depth guide to the critical relationship between dietary fat intake and health and
disease prevention. Written broad enough to appeal to the general public, but with suffi-
cient detail to serve as an excellent reference to medical practitioners as well.
Living Well with Hypothyroidism: What Your Doctor Doesn’t Tell You, What You
Need to Know
Mary J. Shomon
If you are challenged by hypothyroidism, or suspect you may be, this book is one of the most
insightful, unbiased and useful resources you can read on the subject. Mary Shomon is a
nationally respected thyroid expert who presents her information in a highly readable format.
The Makers Diet

By Jordan S. Rubin, N.M.D., Ph.D.
This book is by far one of the most compelling and insightful dietary health books I have
ever read, and it will easily be one of the most important and useful dietary health books
you ever read. Rubin’s program is designed around attacking the “Three I’s” that have
everything to do with the chronic diseases that are currently plaguing the nation: insulin,
infection, and inflammation. Rubin then provides a full range of very sound solutions that
are holistic in the truest sense of the word, incorporating the physical, spiritual, mental and
emotional on the roadmap to your health and well-being.
256 APPENDIX
The Metabolic Typing Diet: Customize Your Diet to Your Own Unique Body Chemistry
William L. Wolcott, with Trish Fahey
After reading the book you now hold in your hands, this book, by the leading metabolic
typing expert of our time, is an ideal follow-up. It provides a full understanding of meta-
bolic typing and offers extensive and highly practical information on how to fine-tune your
diet for your specific biochemistry. It also provides a more comprehensive test to determine
your metabolic type (if, via the metabolic test in this book, you determined that you are a
Mixed Type, I strongly urge you to take the test in Wolcott’s book, as it will provide a more
succinct answer to your type.)
Nutrition and Physical Degeneration

Dr. Weston Price
I often my refer patients to this wonderful resource. This is a pioneering work in natural
health and simply a must-read if you are interested in natural medicine in any way. Dr.
Westin Price was one of the most prominent dentists at the turn of the century and won-
dered why so many children were getting cavities. He realized that it was the introduction
of processed foods. So he traveled the world and documented the connection between
processed foods and ill health, and the principles he developed still largely hold true today.
The Omega-3 Connection:

The Groundbreaking Anti-Depression Diet and Brain Program
Andrew L. Stoll, M.D.
Dr. Stoll is a psychiatrist from Harvard and his book does an outstanding and thorough job
detailing the strong connection between fish oils high in omega-3 and depression. If you or
someone you love suffers from depression, this book provides a real solution and is a must-read.
The No-Grain Diet

Dr. Joseph Mercola, with Alison Rose Levy
My previous book, a New York Times bestseller, provides an easy-to-follow three-phase pro-
gram that is particularly useful for those trying to lose weight. While The No-Grain Diet
doesn’t contain the detailed insight on metabolic typing, many overweight and obese peo-
ple have found great success with the plan presented in this book. It also provides detailed
insight on how to learn and use EFT, a remarkably effective emotional healing tool.
The Paleo Diet

Loren Cordain, Ph.D.
Dr. Cordain is considered one of the world’s leading experts on Paleolithic nutrition, and
his ideas have definitely had a strong influence on my dietary program. This book is an easy
to understand, authoritative reference on the scientific documentation for reducing our
grain consumption to be more in line with our ancient ancestors.
The UV Advantage
Michael Holick, M.D., Ph.D.
This important book focuses on a crucial but little-known fact: the sun is one of your great-
est allies when it comes to fighting disease, feeling great and living longer. “Your overall
well-being depends in part on developing an appropriate relationship with the sun,” says Dr.
Michael Holick, M.D., one of the foremost authorities on vitamin D, a full Professor of
medicine, dermatology, biophysics and physiology at the Boston University School of
Medicine, and author of this groundbreaking book. If you’ve been hiding from the sun
because of “expert” warnings to avoid it, find out the truth in this must-read book.
The Whole Soy Story

Dr. Kaayla Daniel
Due to be released to the general public in Spring 2004, this extensively researched and
compelling read dispels the myths that soybeans are a major “health food” and pinpoints
why they can lead to health challenges instead.
Your Body’s Many Cries for Water

Dr. Fereydoon Batmanghelidj
This extensively researched and fascinating book demonstrates the strong connection
between drinking clean and healthy water and fighting and preventing disease. The general
public and health care practitioners alike would benefit immensely from reading this
groundbreaking book.
Video and Audio Resources

Look for these video and audio health resources in the “Recommended Products” section of
Mercola.com.
EFT Training Course

EFT is profoundly effective emotional and mental healing approach that is based on the
principles of energy medicine. I have taught it to the patients in my clinic for years, and they
have experienced truly incredible and permanent results with it. If you have any type of
emotional/mental issues that may be blocking your health and dietary success, I urge you
to consider “The EFT Course” by Gary Craig, the pioneer of EFT that I also learned from.
The EFT Course contains over 13 hours of video instruction (on DVD or VHS) on all the
EFT basics as well as the “art of delivery,” and comes with a 60-day money back guarantee.
The Sedona Method Course—CD Program

Hale Dwoskin
As an alternative to EFT, many people have found “The Sedona Method” a highly effective
emotional healing tool, and a tool to increase success and happiness. While The Sedona
Method book is a good approach, this 13-CD audio program is easily the most effective way
to learn this method, and also an incredible value.
258 APPENDIX
Newsletters
In addition to my free e-newsletter listed below, there are a number of other excellent newsletters
that provide insights you can really use in your journey to optimal health and wellness. This short
list provides a representative sample.
Dr. Mercola’s “eHealthy News You Can Use”

Subscribe at www.Mercola.com
My free twice-weekly newsletter reaching 200,000 subscribers as of this writing, “eHealthy
News You Can Use” provides you the most important and timely news and information that
can really help you improve your health for good. I do not accept any third-party advertis-
ing and am not tied into any corporate or third party “special interests,” so you get all the
facts you really need to know, with insights provided by me and a team of the nation’s lead-
ing health experts.
Bottom Line Health Newsletter

Subscribe at www.bottomlinesecrets.com
An outstanding health newsletter in both print and free e-newsletter format that provides
easy-to-understand and worthwhile information geared toward consumers.
Health & Beyond Weekly

Subscribe at www.chetday.com
Receive natural health, self-improvement and weight loss articles with this excellent free
weekly e-newsletter.
H.S.I. e-Alert
Subscribe at www.hsibaltimore.com
Another excellent e-newsletter providing news of urgent medical issues and health solutions,
including breakthroughs in complementary and alternative medicine.
McAlvany Health Alert

Subscribe at www.mcalvanyhealthalert.com
This print newsletter, subtitled “The Journal of Healthy Aging,” is an outstanding tool
geared toward helping seniors in particular become and stay healthy in terms of body, mind
and spirit.
Sticking Out Our Necks—Thyroid News

Subscribe at www.thyroid-info.com
Anyone who is challenged by thyroid issues should subscribe to this free e-newsletter by the
leading patient advocate and expert in the field, Mary Shomon. Each issue provides the
latest thyroid news—much of it information that hasn’t even reached physicians yet—that
can help you.
Websites
www.Mercola.com
My website, with 30,000 pages of useful articles and information on virtually any health
topic you are interested in, is now the world’s most visited natural health website, and one
of the world’s six most visited health websites overall as of this writing. Whenever you have
a question about any health or dietary topic, simply go to Mercola.com and enter the phrase
in the powerful—and free—search engine. Also visit the “Find a Health Practitioner in Your
Area” link at the bottom of the homepage for lists and contact information to EFT and
other therapists.
www.bodyecologydiet.com
To improve your health in general, and especially if you have an immune disorder or
candida-related imbalance, I strongly recommend you check out this website. Founder
Donna Gates is renowned for her program’s success in helping people overcome candidiasis
and other immune-related disorders, and her program provides a particular focus on the
powerful health benefits of fermented foods and probiotics that anyone seeking to be
healthy should not miss.
www.eftupdate.com
For comprehensive insight on EFT, the “Emotional Freedom Technique,” this is a highly
useful and informative website. Founded and directed by Dr. Patricia Carrington, this site
includes her own effective EFT learning courses.
www.emofree.com
For comprehensive insight on EFT, this is another highly useful and informative website,
founded and directed by Gary Craig, the EFT pioneer. It also includes his highly effective
EFT learning courses.
www.mothering.com
An excellent website for parents with a focus on natural approaches in terms of children’s
health and more.
www.realmilk.com
A fantastic resource by The Weston A. Price Foundation providing everything you need
to know about healthy raw milk. Includes detail on why raw milk is so nutritious, if its sales
are legal in your regions, and where specifically to find cowshare programs or suppliers in
your area.
www.redflagsdaily.com
A compelling and expansive website that provides straightforward and unabashed insight on
all the healthcare issues facing you today.

260 APPENDIX
Fine-Tuning Your Diet to Your Metabolic Type Table

Make copies of the following table and use it to help you listen to your body after eating meals and
fine-tune your diet, as explained in Chapter 5 and detailed throughout the recipes in this book.
FOOD INTAKE
FINE TUNE YOUR DIET
list all foods & drinks consumed
please a check to the left of all descriptions that describe

date:
your experience 1–2 hours after each meal
feel physically full,

feel full, satisfied
but still hungry
appetite satiety cravings
breakfast
have desire for
do NOT have sweet cravings
something sweet
lunch
feel physically full,

dinner do NOT desire more food
but still hungry
(circle one)
do NOT feel hungry already hungry
foods consumed: do NOT need to snack

feel need for a snack
before next meal
meal gave too much

energy feels renewed
or too little energy
energy levels
have good lasting became hyper, jittery,

“normal” sense of energy shaky, nervous or speedy
energy tanked from meal-

feel hyper but
exhaustion, sleepiness, drowsiness,
exhausted underneath
listlessness or lethargy
improved well-being mentally slow
sense of feeling refueled, inability to think

mind / emotions / well-being
renewed and restored quickly or clearly
some emotional upliftment hyper, overly rapid thoughts
improved mental clarity inability to focus

and sharpness or concentrate
normalization of apathy, sadness,

thought process depression withdrawal
anxious, fearful, angry

or irritable
Index of Recipes
Aegean Salad - - - - - - - - - - - - - - - - - - - - - - - - - 82 Cheese Bread - - - - - - - - - - - - - - - - - - - - - - - - - 198
Almond Nut Milk - - - - - - - - - - - - - - - - - - - - - - 188 Chewy Nutsy “Cereal” - - - - - - - - - - - - - - - - - - 216
Aioli Garlic Mayonnaise - - - - - - - - - - - - - - - - - 238 Chop Chop Garden Salad - - - - - - - - - - - - - - - - - 83
Anchovy Mayonnaise - - - - - - - - - - - - - - - - - - - 238 Chunky Mockamole - - - - - - - - - - - - - - - - - - - - 241
Artichoke & Asparagus Soup - - - - - - - - - - - - - - 122 Classic Cornell BBQ Chicken - - - - - - - - - - - - - - - 154
Asian Dressing - - - - - - - - - - - - - - - - - - - - - - - - 236 Coconut Custard Flan Pie - - - - - - - - - - - - - - - - 199
Baked Herbed Salmon - - - - - - - - - - - - - - - - - - 179 Confetti Spaghetti Squash Sauté - - - - - - - - - - - 107
Basic Herb Vinaigrette - - - - - - - - - - - - - - - - - - 237 Cornell BBQ Sauce - - - - - - - - - - - - - - - - - - - - - 242
Basic Mayonnaise Plus - - - - - - - - - - - - - - - - - - 238 Creamy Avocado Soup - - - - - - - - - - - - - - - - - - 125
Basic Roast Chicken - - - - - - - - - - - - - - - - - - - - 153 Creamy Eggplant Tossed Salad - - - - - - - - - - - - - 84
Basic Sauerkraut Plus - - - - - - - - - - - - - - - - - - - 227 Crème Fraîche - - - - - - - - - - - - - - - - - - - - - - - - 228
Basic Sprouting - - - - - - - - - - - - - - - - - - - - - - - 225 Crockpot Turkey Stew - - - - - - - - - - - - - - - - - - - 155
Basic Stuffed Eggs - - - - - - - - - - - - - - - - - - - - - 172 Crunchy Chicken Salad / Casserole - - - - - - - - - - 156
Basic Sunny Seed Mix Plus - - - - - - - - - - - - - - - - 215 Crunchy Herb Sprout Snack Mix - - - - - - - - - - - - 229
Basic Vegetable Soup - - - - - - - - - - - - - - - - - - - 123 Crustless Quiche - - - - - - - - - - - - - - - - - - - - - - - 173
Basil Pesto - - - - - - - - - - - - - - - - - - - - - - - - - - - 239 Curried Peanut Soup - - - - - - - - - - - - - - - - - - - - 126
Beef ‘n Beer Stew - - - - - - - - - - - - - - - - - - - - - - 138 Curry Mayonnaise - - - - - - - - - - - - - - - - - - - - - 238
Beef Fajitas - - - - - - - - - - - - - - - - - - - - - - - - - - 139 Dijon Remoulade Sauce - - - - - - - - - - - - - - - - - 238
Beef Pot Roast with Sauerkraut - - - - - - - - - - - - 140 Dijonnaise - - - - - - - - - - - - - - - - - - - - - - - - - - - 238
Beet Vegetable Essence - - - - - - - - - - - - - - - - - 247 Egg Foo Yung - - - - - - - - - - - - - - - - - - - - - - - - 174
Black Olive Tapenade - - - - - - - - - - - - - - - - - - - 240 Egg Salad with Artichokes - - - - - - - - - - - - - - - 175
Blended Broccoli Soup - - - - - - - - - - - - - - - - - - 124 Eggplant Cheeseburgers - - - - - - - - - - - - - - - - - 169
Braised Brazilian Greens - - - - - - - - - - - - - - - - - 102 Eggs Benedict Florentine - - - - - - - - - - - - - - - - 176
Breakfast Slurpy Pudding - - - - - - - - - - - - - - - - 189 Fast French Onion Soup - - - - - - - - - - - - - - - - - 127
Broccoli-in-a-Hurry Curry - - - - - - - - - - - - - - - - - 103 Fennel Parmesan - - - - - - - - - - - - - - - - - - - - - - 108
Broiled Eggplant Parmish - - - - - - - - - - - - - - - - 104 Fresh Mozzarella Plate - - - - - - - - - - - - - - - - - - - 85
Broiled Lemon Salmon - - - - - - - - - - - - - - - - - - 180 Frilly French Brunch Salad - - - - - - - - - - - - - - - - - 86
Brussels Sprouts Trio - - - - - - - - - - - - - - - - - - - - 105 Fruit and Nut Torte - - - - - - - - - - - - - - - - - - - - - 200
Buffalo Chili - - - - - - - - - - - - - - - - - - - - - - - - - - 145 Gado Gado Vegetables - - - - - - - - - - - - - - - - - - 109
Carrot Vegetable Essence - - - - - - - - - - - - - - - - 247 Gazpacho - - - - - - - - - - - - - - - - - - - - - - - - - - - 128
Cauliflower Tempeh Curry - - - - - - - - - - - - - - - - 168 Girls’ Sprout Cookies - - - - - - - - - - - - - - - - - - - - 201
Cauliflower with Tapenade Crown - - - - - - - - - - 106 Grecian Spinach - - - - - - - - - - - - - - - - - - - - - - - 110
Cheery Egg Nog - - - - - - - - - - - - - - - - - - - - - - - 190 Greek Cucumbers - - - - - - - - - - - - - - - - - - - - - - - 87

262 INDEX OF RECIPES
Greek Egg-Lemon Soup - - - - - - - - - - - - - - - - - 129 Ostrich Meat Balls with Mushroom Gravy - - - - - 149
Green Bean Casserole - - - - - - - - - - - - - - - - - - - 111 Ostrich Stir-Fry - - - - - - - - - - - - - - - - - - - - - - - - 150
Green Olive Tomatillo Salsa - - - - - - - - - - - - - - - 243 Parmesan Crisps - - - - - - - - - - - - - - - - - - - - - - - 218
Grilled Caribbean Rub - - - - - - - - - - - - - - - - - - 157 Parsley Vegetable Essence - - - - - - - - - - - - - - - 247
Grilled Chicken Caesar - - - - - - - - - - - - - - - - - - 158 Piña Colada Chewies - - - - - - - - - - - - - - - - - - - - 206
Grilled Ratatouille Salad - - - - - - - - - - - - - - - - - - 88 Pineapple Elixir - - - - - - - - - - - - - - - - - - - - - - - 192
Ground Turkey and Gravy - - - - - - - - - - - - - - - - 159 Poached Salmon Dijonnaise - - - - - - - - - - - - - - 183
Herb-Seasoned Steak Broil - - - - - - - - - - - - - - - 141 PT’s Cruiser - - - - - - - - - - - - - - - - - - - - - - - - - - 219
Herbed Lemony Lamb Chops - - - - - - - - - - - - - - 146 Quick Beef Steaks with Mushrooms and Wine - 142
Hollandaise Sauce - - - - - - - - - - - - - - - - - - - - - 176 Quick Crunchy ‘Cado - - - - - - - - - - - - - - - - - - - - 95
Horseradish Buffalo Burgers - - - - - - - - - - - - - - 147 Quick Halvah - - - - - - - - - - - - - - - - - - - - - - - - - 207
Hot Asian Shiitake Slaw - - - - - - - - - - - - - - - - - - 89 Quick Miso Cup - - - - - - - - - - - - - - - - - - - - - - - 135
Hot Wings, Thighs and Things - - - - - - - - - - - - - 160 Quick Turkey Cutlets - - - - - - - - - - - - - - - - - - - - 161
Japanese Sauerkraut - - - - - - - - - - - - - - - - - - - - 227 Quick Yogurt Cup - - - - - - - - - - - - - - - - - - - - - - 220
K.I.S.S. Salad In A Flash - - - - - - - - - - - - - - - - - - - 90 Red Onion Cilantro Relish - - - - - - - - - - - - - - - - 245
Kohlrabi and Side Kick Dippers - - - - - - - - - - - - - 91 Red Peppery Buffalo Steaks - - - - - - - - - - - - - - - 151
Lemon Pepper Green Beans - - - - - - - - - - - - - - 112 Remoulade Sauce - - - - - - - - - - - - - - - - - - - - - - 238
Lickety Split Chicken Soup - - - - - - - - - - - - - - - - 130 Roast Turkey with Vegetable Chestnut Stuffing - 162
Maestro’s Minestrone - - - - - - - - - - - - - - - - - - - 131 Roasted Asparagus - - - - - - - - - - - - - - - - - - - - - 115
Marinated Italian Salad - - - - - - - - - - - - - - - - - - 92 Roasted Salmon with Pesto Crust - - - - - - - - - - - 184
Mashed Fotatoes - - - - - - - - - - - - - - - - - - - - - - 113 Roasted Tomatillo Turkey Salad - - - - - - - - - - - - 163
Mexican Live ‘n Kickin’ Bean Dip - - - - - - - - - - - 230 Roasted Tomatillo Turkey Soup - - - - - - - - - - - - 136
Middle Eastern Salad - - - - - - - - - - - - - - - - - - - - 93 Roll-Ups - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 213
Miso Glazed Salmon - - - - - - - - - - - - - - - - - - - - 181 Salmon Crêpes - - - - - - - - - - - - - - - - - - - - - - - - 185
Miso Soup with Watercress - - - - - - - - - - - - - - - 132 Salmon Seviche - - - - - - - - - - - - - - - - - - - - - - - 186
Miso Walnut Paste - - - - - - - - - - - - - - - - - - - - - 244 Sautéed Cabbage with Dill - - - - - - - - - - - - - - - 116
Mushroom Burgers - - - - - - - - - - - - - - - - - - - - - 170 Savory Summer Squash - - - - - - - - - - - - - - - - - - 117
Mushroom Cream Soup - - - - - - - - - - - - - - - - - 133 Savory Sunny Seed Mix - - - - - - - - - - - - - - - - - - 215
No-Flour Pie Crusts - - - - - - - - - - - - - - - - - - - - - 202 Sea Salad - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 96
No-Grain Crêpes - - - - - - - - - - - - - - - - - - - - - - - 203 Sea Salad Side - - - - - - - - - - - - - - - - - - - - - - - - 246
No-Pasta Primavera - - - - - - - - - - - - - - - - - - - - 171 Seed Cheese - - - - - - - - - - - - - - - - - - - - - - - - - - 232
No-Pasta Primavera Vegetables - - - - - - - - - - - - 114 Sesame Miso Spread - - - - - - - - - - - - - - - - - - - - 221
Nori Bruschetta - - - - - - - - - - - - - - - - - - - - - - - 217 Sesame Vegetable Crackers - - - - - - - - - - - - - - - 208
Northwoods Broccoli Salad - - - - - - - - - - - - - - - - 94 Slowdown Crockpot Chicken Curry - - - - - - - - - 164
Nouveau Salmon Nicoise - - - - - - - - - - - - - - - - - 182 Snazzy Gingered Nuts - - - - - - - - - - - - - - - - - - - 222
Nut Cream - - - - - - - - - - - - - - - - - - - - - - - - - - - 231 Spinach Salad - - - - - - - - - - - - - - - - - - - - - - - - - 97
Nut Gems / Cake - - - - - - - - - - - - - - - - - - - - - - - 204 South American Sauerkraut - - - - - - - - - - - - - - 227
Nut Shake Too - - - - - - - - - - - - - - - - - - - - - - - - 191 Sprouted Seed Shake - - - - - - - - - - - - - - - - - - - 193
Nutaroons - - - - - - - - - - - - - - - - - - - - - - - - - - - 205 Sprouted Sunny Seed Mix - - - - - - - - - - - - - - - - 215
Oriental Hot & Sour Mushroom Egg Drop - - - - 134 Steak Tartare - - - - - - - - - - - - - - - - - - - - - - - - - 143
Oriental Ostrich Salad - - - - - - - - - - - - - - - - - - - 148 Steaming Chicken and Vegetables - - - - - - - - - - 165

Stir-Fry Turkey - - - - - - - - - - - - - - - - - - - - - - - - 166
Stuffed Cukes and Zukes - - - - - - - - - - - - - - - - - - 98
Sukiyaki with Beef - - - - - - - - - - - - - - - - - - - - - 144
Sundried Tomato Wraps - - - - - - - - - - - - - - - - - 209
Sunny Almond Shake - - - - - - - - - - - - - - - - - - - 194
Sunny Rainbow Cabbage Salad - - - - - - - - - - - - - 99
Sunny Seed Gomasio - - - - - - - - - - - - - - - - - - - 215
Sunny Seed Salad Dressing - - - - - - - - - - - - - - - 237
Sunny Sprout Paté - - - - - - - - - - - - - - - - - - - - - 233
Sweet Sunny Seed Mix - - - - - - - - - - - - - - - - - - 215
Sweet Sunny Seed Shake - - - - - - - - - - - - - - - - - 195
Tarragon Turkey Burgers - - - - - - - - - - - - - - - - - 167
Tartar Sauce - - - - - - - - - - - - - - - - - - - - - - - - - - 238
Tomato Vinaigrette - - - - - - - - - - - - - - - - - - - - 237
Vegetable Crispers - - - - - - - - - - - - - - - - - - - - - 223
Vegetable Essences - - - - - - - - - - - - - - - - - - - - - 247
Vegetable Frittata - - - - - - - - - - - - - - - - - - - - - 177
Vegetable Leathers - - - - - - - - - - - - - - - - - - - - - 224
Vegetable Quiche - - - - - - - - - - - - - - - - - - - - - - 178
Vegetable Sauerkraut - - - - - - - - - - - - - - - - - - - 227
Venison Stew - - - - - - - - - - - - - - - - - - - - - - - - - 152
Watercress Salad - - - - - - - - - - - - - - - - - - - - - - 100
Zesty Fennel with Pea Pods - - - - - - - - - - - - - - - 118
Zucchetti Pasta - - - - - - - - - - - - - - - - - - - - - - - - 234
Zucchini Muffins - - - - - - - - - - - - - - - - - - - - - - - 210
Zucchini with Walnuts - - - - - - - - - - - - - - - - - - 119

Content Index
acupuncture, 48 No-Pasta Primavera Vegetables, 114 Kohlrabi and Side Kick Dippers, 91
agriculture, 9–10 Roasted Salmon with Pesto Crust, 184 Lickety Split Chicken Soup, 130
Allen, David, Getting Things Done, 64 Sundried Tomato Wraps, 209 Maestro’s Minestrone, 131
almonds batch cooking, 75 Oriental Hot & Sour Mushroom
almond flour, 252 bean flour, 252 Egg Drop, 134
Almond Nut Milk, 188 bean sprouts Oriental Ostrich Salad, 148
Chewy Nutsy Cereal, 216 Crockpot Turkey Stew, 155 Ostrich Stir-Fry, 150
Nut Gems / Cake, 204 Egg Foo Young, 174 Red Peppery Buffalo Steaks, 151
Piña Colada Chewies, 206 Crunchy Herb Sprout Snack Mix, 229 Sauteed Cabbage with Dill, 116
Snazzy Gingered Nuts, 222 beef Steaming Chicken and Vegetables, 165
Seed Cheese, 232 Beef and Beer Stew, 138 Sukiyaki with Beef, 144
Sunny Almond Shake, 194 Beef Fajitas, 139 Sunny Rainbow Cabbage Salad, 99
Watercress Salad, 100 Beef Pot Roast with Sauerkraut, 140 Watercress Salad, 100
alpha-linolenic acid (ALA), 21, 57 beef, grass-fed, 249 Carbohydrate Type, 42-43
aluminum, 71 Herb Seasoned Steak Broil, 141 carrots
Amazon.com, 72 Quick Beef Steaks with Mushrooms Basic Vegetable Soup, 123
amino acids, 27 and Wine, 142 K.I.S.S. Salad in a Flash, 90
antibiotics, 27 Steak Tartare, 143 Sunny Rainbow Cabbage Salad, 99
Arrowhead Mills, 21 Sukiyaki with Beef, 144 cauliflower
arrowroot flour, 252 berries Cauliflower Tempeh Curry, 168
arsenic, 51 blueberries, 19, 249 Cauliflower with Tapenade Crown, 106
artichoke Fruit and Nut Torte, 200 Chop Chop Garden Salad, 83
Artichoke and Asparagus Soup, 122 bison, 28 Curried Peanut Soup, 126
Egg Foo Young, 174 grass-fed, 249 Mashed Fotatoes, 113
Nouveau Salmon Nicoise, 182 Black and Decker, 72 Vegetable Frittata, 177
PT’s Cruiser, 219 blood glucose, 10 celery
Salmon Crepes, 185 blueberries, 19 Basic Vegetable Soup, 123
Vegetable Frittata, 177 organic, 249 PT’s Cruiser, 219
asparagus Breakfast Slurpy Pudding, 189 Quick Crunchy Cado, 95
Artichoke and Asparagus Soup, 122 broccoli Celiac disease, 9
Chunky Mockamole, 243 Blended Broccoli Soup, 124 cheese
PT’s Cruiser, 219 Broccoli-in-a-Hurry Curry, 103 see also feta, mozzarella
Roasted Asparagus, 115 Chop Chop Garden Salad, 83 Cheese Bread, 198
Salmon Crepes, 185 Crustless Quiche, 173 grass-fed, organic, 249
Vegetable Frittata, 177 Kohlrabi and Side Kick Dippers, 91 chestnuts
aspartame, 13 Northwoods Broccoli Salad, 94 Roast Turkey with Vegetable
avidin, 31 No-Pasta Primavera Vegetables, 114 Chestnut Stuffing, 162
avocado Vegetable Frittata, 177 Chi Kung, “Qigong”, 49
Chunky Mockamole, 241 Vegetable Quiche, 178 chicken
Creamy Avocado Soup, 125 brussels sprouts Basic Roast Chicken, 153
Mexican Live ‘n Kickin Bean Dip, 230 Brussels Sprouts Trio, 105 Classic Cornell BBQ Chicken, 154
Quick Crunchy Cado, 95 buffalo Crunchy Chicken Salad / Casserole, 156
Ayurvedic medicine, 36 Buffalo Chili, 145 free-range organic, 250
barbeque Horseradish Buffalo Burgers, 147 Grilled Caribbean Rub, 157
Cornell Barbeque Sauce, 242 Red Peppery Buffalo Steaks, 151 Grilled Chicken Caesar, 158
Classic Cornell BBQ Chicken, 154 cabbage, Hot Wings, Thighs and Things, 160
basil Basic Sauerkraut Plus, 227 Lickety Split Chicken Soup, 130
Basil Pesto, 239 Gado Gado Vegetables, 109 Slowdown Crockpot Chicken Curry, 164
Fresh Mozzarella Plate, 85 Hot Asian Shiitake Slaw, 89 Steaming Chicken and Vegetables, 165
Maestro’s Minestrone, 131 K.I.S.S. Salad in a Flash, 90 Chlorella, 60, 252

266 CONTENT INDEX
chlorine, 52 Egg Foo Young, 174 Braised Brazilian Greens, 102

chronic disease, 30, 34 Egg Salad with Artichokes, 175 Brussel Sprouts Trio, 105
cigarette dependency, 14 Eggs Benedict Florentine, 176 Curried Peanut Soup, 126
clover sprouts, Frilly French Brunch Salad, 86 growth hormone, 10
Chop Chop Garden Salad, 83 Greek Egg-Lemon Soup, 129 headaches, 13
coconut, 20, 23 Oriental Hot & Sour Mushroom Health Blog, 67
Blended Broccoli Soup, 124 Egg Drop, 134 health food stores, 8
Coconut Custard Flan Pie, 199 Spinach Salad, 97 herbs and seasonings
Cauliflower Tempeh Curry, 168 Steak Tartare, 143 organic, 252
Mushroom Cream Soup, 133 Vegetable Frittata, 177 horseradish
coconut oil, 23, 250 Vegetable Quiche, 178 Horseradish Buffalo Burgers, 147
Breakfast Slurpy Pudding, 189 elliptical machines, 54 hybrid fruits, 20
Chewy Nutsy Cereal, 216 Emotional Freedom Technique, EFT, 48 hypoglycemia, 11
Nut Gems / Cake, 204 Enig, Mary Ph.D. Know your Fats: IBS, 23
Nutaroons, 205 The Complete Primer for Infectious Diabetes, 12
Piña Colada Chewies, 206 Understanding the Nutrition of Fats, insomnia, 54–56
conjugated linolenic acid, 32 Oils, and Cholesterol, 22 jicama
corn, 11–12 exercise, 52–54 Crunchy Chicken Salad / Casserole, 156
Crème Fraîche, 228 FDA, 12 K.I.S.S. Salad in a Flash, 90
Fruit and Nut Torte, 200 fennel Kohlrabi and Side Kick Dippers, 91
Ostrich Meatballs with Fennel Parmesan, 108 Nouveau Salmon Nicoise, 182
Mushroom Gravy, 146 Zesty Fennel with Pea Pods, 118 Roasted Tomatillo Turkey Salad, 163
crockpot, 72 fermented foods, 225 juicing, 17
Crohn’s Disease, 23 feta cheese Omega 8002 Juicer, 72, 250
CT, see Carbohydrate Type Aegean salad, 82 juicers, 253
cucumbers Grecian Spinach, 110 kefir, 25, 33–34,
Aegean salad, 82 Watercress Salad, 100 Kefir Starter and Culture Starter, 250
Creamy Eggplant Tossed Salad, 84 fiber, 16 knives, 71–72
Fresh Mozzarella Plate, 85 fibromyalgia symptoms, 13 kohlrabi
Gazpacho, 128 fish, 29 Cauliflower Tempeh Curry, 168
Greek cucumbers, 87 fish oil, 30, 57 Kohlrabi and Side Kick Dippers, 91
Marinated Italian Salad, 92 flax seeds Roast Turkey with Vegetable
Middle Eastern Salad, 93 Basic Sunny Seed Mix Plus, 215 Chestnut Stuffing, 162
Quick Crunchy Cado, 95 Chewy Nutsy Cereal, 216 Stir-Fry Turkey, 166
Stuffed Cukes and Zukes, 98 Sesame Vegetable Crackers, 208 Vegetable Crispers, 223
curry fluoride, 51 lactobacillus, acidophilus, bifudis, 59
Broccoli-in-a-Hurry Curry, 103 food dehydrators, 253 lamb, 28
Cauliflower Tempeh Curry, 168 FoodSaver Vac 1050, 74 Herbed Lemony Lamb Chops, 146
Curried Peanut Soup, 126 fruit drinks, 13 leeks
Slowdown Crockpot Chicken Curry, 164 full-fat soy flour, 252 Brussel Sprouts Trio, 105
dairy intolerance, 33 Garden of Life, 58, 62 lettuces
dehydration, 51 genetically modified crop, GMO, 12, 27 Frilly French Brunch Salad, 86
dehydrator, 73 gherkins Oriental Ostrich Salad, 148
diabetes, 9–10 Quick Crunchy Cado, 95 Sea Salad, 96
dill glucagon, 10 Living Fuel, 58, 60, 75, 251
Sauteed Cabbage with Dill, 116 gluten-sensitivity, 9 low carbohydrate dieting, 9
Dossey, Larry, Healing Words, 48 glycemic index, 15 mayonnaise
dressing glycol-sphingolipids, 32 Basic Mayonnaise Plus, 238
Asian Dressing, 236 GMOs, 12 meal planning, 74
Basic Herb Vinaigrette, 237 goals, 64 meal replacements, 60–61
Dwoskin, Hale, The Sedona Method, 49 grains meditation, 49
eggplant eliminating, 9 menstrual problems, 13
Broiled Eggplant Parmish, 104 whole grains, 9 mercury, 29, 57
Creamy Eggplant Tossed Salad, 84 green beans metabolic typing, 36–46, 260
Eggplant Cheeseburgers, 169 Green Bean Casserole, 111 micronutrients, 27
Grilled Ratatouille Salad, 88 Gado Gado Vegetables, 109 microwave, 71
Vegetable Crispers, 223 Lemon Pepper Green Beans, 112 milk and cream, 32
eggs, 30 Lickety Split Chicken Soup, 130 raw, 251, 252
Basic Stuffed Eggs, 172 Vegetable Crispers, 223 see also raw milk
Cheery Egg Nog, 190 greens mint
Crustless Quiche, 173 Blended Broccoli Soup, 124 Pineapple Elixir, 192
miso omega-6’s, 20, 27, 57 Baked Herbed Salmon, 179

Miso Glazed Salmon, 181 onions Broiled Lemon Salmon, 180
Miso Soup with Watercress, 132 Fast French Onion Soup, 127 Filet, 251
Miso Walnut Paste, 244 Red Onion Cilantro Relish, 245 Miso Glazed Salmon, 181
Quick Miso Cup, 135 organic, 17, 24, 28, 30, 32 Nouveau Salmon Nicoise, 182
Stuffed Cukes and Zukes, 98 Ornish, Dean, 49 Poached Salmon Dijonnaise, 183
Sesame Miso Spread, 221 osteoporosis, 54 Roasted Salmon with Pesto Crust, 184
Mixed Type, 46 ostrich, 28 Salmon Crepes, 185
mozzarella free range, 21 Salmon Seviche, 186
Fresh Mozzarella Plate, 85 Gravy, 146 Wild Red Alaskan, toxin free, 251
Marinated Italian Salad, 92 Ostrich Meatballs with salmonella, 31
MT, see Mixed Type Mushroom Gravy, 149 saturated fats, 27
multiple sclerosis, 13 Ostrich Stir-Fry, 150 sauerkraut
mushrooms Oriental Ostrich Salad, 148 Basic Sauerkraut Plus, 227
Basic Vegetable Soup, 123 parmesan Beef Pot Roast with Sauerkraut, 140
Fast French Onion Soup, 127 Broiled Eggplant Parmish, 104 seaweed
Green Bean Casserole, 111 Fennel Parmesan, 108 see also nori
Grilled Ratatouille Salad, 88 No-Pasta Primavera, 171 Sea Salad Side, 248
Ground Turkey and Gravy, 159 Parmesan Crisps, 218 seed or coffee grinder, 73
Hot Asian Shiitake Slaw, 89 PCB’s, 57 seeds, 21
Mushroom Burgers, 170 peas see also flaxseed, sesame, sunflower
Mushroom Cream Soup, 133 Basic Vegetable Soup, 123 sesame
Mushroom Gravy, 146 Kohlrabi and Side Kick Dippers, 91 Basic Sunny Seed Mix Plus, 215
Oriental Hot & Sour Mushroom Oriental Hot & Sour Mushroom Sesame Miso Spread, 221
Egg Drop, 134 Egg Drop, 134 Sesame Vegetable Crackers, 208
Ostrich Meatballs with Ostrich Stir-Fry, 150 Seed Cheese, 232
Mushroom Gravy, 149 Zesty Fennel with Pea Pods, 118 Sundried Tomato Wraps, 209
Ostrich Stir-Fry, 150 peanuts Tahini, 22
Quick Beef Steaks with Mushrooms Curried Peanut Soup, 126 sleep, 54
and Wine, 142 Gado Gado Vegetables, 109 snacks, 211–212
Spinach Salad, 97 peppers soft drinks, 13
Sukiyaki with Beef, 144 Gazpacho, 128 soy, 18
mycotoxins, 12 Marinated Italian Salad, 92 flour, 252
National Dairy Council, 33 No-Pasta Primavera Vegetables, 114 Spike, 252
non-stick cookware, 71 Sundried Tomato Wraps, 209 spinach
nori phytochemicals, 16 Blended Broccoli Soup, 124
Nori Bruschetta, 217 pineapple Eggs Benedict Florentine, 176
nuts, 20–21 Piña Colada Chewies, 206 Grecian Spinach, 110
see also almonds, peanuts, walnuts Pineapple Elixir, 192 Roasted Salmon with Pesto Crust, 184
Cheese Bread, 198 prayer, 49 Salmon Crepes, 185
Nut Cream, 231 Primal Defense, 59 Spinach Salad, 97
Nut Shake Too, 191 probiotics, 24, 59 Vegetable Frittata, 177
Quick Halvah, 207 see also Kefir, Sauerkraut, Spiral Slicer, 73, 253
Snazzy Gingered Nuts, 222 Primal Defense sprouted foods, 225
Zucchini Muffins, 210 Protein Type, 44-45 sprouters, 253
oil psyllium seeds and husks, 252 sprouting seeds, organic, 252
cod liver oil, 250 PT, see Protein Type sprouts
coconut oil, 250 pumpkin seeds see also bean sprouts
corn oil, 22 Basic Sunny Seed Mix Plus, 215 Crunchy Herb Sprout Snack Mix, 229
fish oil, 250 Qi,”chi”, 48 Girls’ Sprout Cookies, 201
olive, 23 raw foods, 225 Mexican Live ‘n Kickin Bean Dip, 230
organic, 250 raw milk, 32–33 Nori Bruschetta, 217
virgin, 250 see also milk Sunny Sprout Paté, 233
olives RealMilk.com, 33 squash
Black Olive Tapenade, 240 reverse osmosis filter, 52 Confetti Spaghetti Squash Saute, 107
Cauliflower with Tapenade Crown, 106 roll-ups, 213–214 Grilled Ratatouille Salad, 88
Green Olive Tomatillo Salsa, 243 running, 54 Kohlrabi and Side Kick Dippers, 91
Marinated Italian Salad, 92 saccharin (Sweet-N-Low), 13 Maestro’s Minestrone, 131
Nouveau Salmon Nicoise, 182 safe food and storage handling, 73 No-Pasta Primavera Vegetables, 114
Quick Crunchy Cado, 95 salmon No-Pasta Primavera, 171
omega-3’s, EPA, DHA’s, 20, 27, 57–58 see also fish Savory Summer Squash, 117
268 CONTENT INDEX
Stuffed Cukes and Zukes, 98 vinaigrette

Vegetable Crispers, 223 Basic Herb Vinaigrette, 237
Zucchetti Pasta, 234 Vital Choice Brand, 8
Zucchini Muffins, 210 vitamin D, 58, 251
Zucchini with Walnuts, 119 vitamin E,
steroids, 27 tocopherols, and tocotrienols,
Stevia, 253 dl-alpha-tocopherol, 58
sucralose / Splenda, 13 vitamin K, 58, 251
sugar substitutes, 13 walnuts
sugar, 12–14 Basil Pesto, 239
sunflower seeds Miso Walnut Paste, 244
Basic Sunny Seed Mix Plus, 215 Mushroom Burgers, 170
Nutaroons, 205 Zucchini with Walnuts,119
Seed Cheese, 232 walking, 53
Sesame Vegetable Crackers, 208 water, 51–52
supplements, 7, 57–61 dehydration, 51
swimming, 54 distilled, 52
tahini, 22, 253 evaluation, home testing, 251
Tai Chi, 49 safety council, 52
The Optimal Wellness Center, 37, 47 tap water, 52
tofu water chestnuts
Hot Asian Shiitake Slaw, 89 Miso Soup with Watercress, 132
Miso Soup with Watercress, 132 Oriental Hot & Sour Mushroom
tomatillos Egg Drop, 134
Green Olive Tomatillo Salsa, 243 Roast Turkey with Vegetable
Roasted Tomatillo Turkey Salad, 163 Chestnut Stuffing, 162
Roasted Tomatillo Turkey Soup, 136 Watercress Salad, 100
tomatoes watercress
Aegean salad, 82 Miso Soup with Watercress, 132
Buffalo Chili, 145 Watson, George,
Fresh Mozzarella Plate, 85 Nutrition and Your Mind, 36
Gazpacho, 128 weight training, 54
Maestro’s Minestrone, 131 Weston A. Price Foundation, 33
Marinated Italian Salad, 92 whey powder, 253
Middle Eastern Salad, 93 white blood cells, 10
Nori Bruschetta, 217 whole grains, 9
Sundried Tomato Wraps, 209 Williams, Roger,
turkey Biochemical Individuality, 36
Braised Brazilian Greens, 102 wild game, 29
Creamy Eggplant Tossed Salad, 84 wok, 72
Crockpot Turkey Stew, 155 Wolcott, William, The Metabolic Typing
Frilly French Brunch Salad, 86 Diet, 36-37, 40, 46, 256
Ground Turkey and Gravy, 159 Yaeyama, 60
Northwoods Broccoli Salad, 94 yoga, 49
Quick Turkey Cutlets, 161 yogurt
Roast Turkey with Vegetable Greek cucumbers, 87
Chestnut Stuffing, 162 Quick Yogurt Cup, 220
Roasted Tomatillo Turkey Salad, 163 zucchini
Roasted Tomatillo Turkey Soup, 136 Zucchetti Pasta, 234
Stir-Fry Turkey, 166 Zucchini Muffins, 210
Tarragon Turkey Burgers, 167 Zucchini with Walnuts, 119
Vegetable Quiche, 178
turnips
Gado Gado Vegetables, 109
USDA,
food pyramid, 10, 16
vegetable oils, 22–24
vegetable essences, 247
vegetable leathers, 224
venison
Venison Stew, 152
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Dr. Mercola Total Health Cookbook

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Foreward by Jordan S. Rubin, N.M.D. Ph.D.

, Bestselling Author of The Maker's Diet

TOTAL HEALTH COOKBOOK & PROGRAM

by New York Times Bestselling Author

• Improve your emotional well-being and outlook on life and yourself

Dr. Joseph Mercola is the director of The Optimal

Introduction: Why the Mercola Total Health Dietary Program?

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1: The Six Mercola Essentials

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2: The Dangers of Grains and Sugars

You are What They Ate

Beware the Unfamiliar Grain, Corn

Sugar, The Nemesis To Optimal Health

• Overweight and obesity

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3: Plant-Based Foods: Mercola’s Guide to the Healthiest

Eat Your Veggies!

• Helping you to prevent disease

Juicing Your Veggies

Limit the Legumes

• Soy contains goitrogens, which frequently lead to depressed thyroid function.

Be Only Moderately Fruit-ful

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The High-Standing Coconut

Be Sane with Nuts

The Slickest Oils

• Certified organic, USDA standards

Bent on Fermented Foods

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4: Animal-Based Foods: Mercola’s Guide to the Healthiest

Meat Worth the Eat

Something Fishy Going On

• Wild Pacific Salmon

The Great Egg Surprise

3 Steps To Ensure Your Eggs Are Safe

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The Dairy Truth

Among its many restorative powers, kefir will:

• Provide supplemental nourishment for pregnant and nursing women

5: The Dietary Key: Eat According to Your Metabolic Type

You’re an Individual, You Need an Individualized Diet

Determining Your Metabolic Type

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General Test to Determine Your Basic Metabolic Type

1) Does a high-carbohydrate meal or snack, one that is loaded with plenty of

4) What is your appetite like at breakfast, lunch and dinner?

Listening to Your Body and Fine -Tuning Your Diet

Carb Type: 25% Protein / 15% Fat / 60% Carbohydrate

RIGHT MACRONUTRIENT RATIO WRONG MACRONUTRIENT RATIO

you may feel physically full but you’re still hungry,

you have food cravings such as for sweets or feel that

you feel tired, lack energy, or too hyper,

you can’t focus well, you’re spacey,

you feel happy you feel down, depressed, short-tempered, apathetic

Food Guidelines for Each Metabolic Type

Carb Type Recommended Foods Table

PROTEINS CARBS FATS / OILS

meat dairy vegetables fruit nuts / seeds fats / oils

chicken breast grass-fed cheese broccoli apple walnuts butter