Lyme Disease and Autoimmune Disorders

Chronic Fatigue, Muscle/Nerve Pain, Fibromyalgia… All of these are symptoms of a much bigger issue, most notably, Lyme Disease. I, myself, was in chronic pain from 2011-2016 without a proper diagnosis, until Borrelia and Babesia (a co-infection of Lyme) were eventually discovered with further testing. Lyme is easily missed with standard blood tests, as I was originally tested for the disease back in 2011 when my symptoms first began. That test was negative. The disease spread rapidly and by 2013 and my muscles, nerves, heart and lungs  were badly damaged by the constant autoimmune attack on my body, which also caused debilitating  pain. In 2016 I received treatment at the Infusio Clinic with Dr. Philip Battiade, a brilliant German Homeopathic Doctor. I skipped the antibiotic route entirely and did immune modulation, anti-microbials, vitamin IV’s and finally, an innovative stem cell treatment using fat cells from my abdomen. This is how my health journey began, and why I fight so hard for the health of others and Functional Medicine, which focuses on the root cause of disease, not just temporary relief of symptoms. In the conventional medical world, immunosuppressives and steroids are used to “treat” autoimmune disorders. I find this to be counterintuitive as it puts further stress on the body. Please message me if you have any questions about treating Lyme, immune modulation or autoimmune disease.

Psychology Today Article on Lyme

Infusio Clinic Germany/Los Angeles

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Nutritious Gluten Free Blueberry Pancakes . . .

The struggle is real y’all. I’ve spent a year testing out every fancy GF pancake mix and “from scratch” recipes made up by yours truly, armed with my crazy, geeky knowledge of only the most nutrient dense ingredients. I failed at this so many times and wondered if a fluffy, delicious and nutritious gluten free pancake could exist in our world, without being flat like a crepe or utterly tasteless. So here it is. Pancakes made from…. Garbanzo flour?? Yep. You got it.

Start with this mix: Authentic Foods Gluten Free Pancake Mix http://www.vitacost.com/authentic-foods-gluten-free-pancake-baking-mix-1-25-lbs. Do not confuse this with their gluten free all purpose flour. Ingredients of mix are as follows: Brown Rice flour, Garfava Flour (Garbanzo), Baking Powder, Sea Salt and Vanilla.

In a large mixing bowl, whisk together 2 organic, pasture raised eggs, (replace eggs with 2 pureed bananas if Vegan), 1 cup unsweetened almond milk, 2 tablespoons of melted coconut oil (I melt it quickly in a non-toxic, non-stick pan before starting, then use the remaining oil to cook them in) 2 tablespoons of Raw Coconut Sugar (the only sugar that doesn’t shock the body besides date sugar) and 1 teaspoon of non-alcoholic vanilla extract. All of these things can be found at Whole Foods or at http://www.vitacost.com. Once all of this is mixed together, slowly stir in 1 cup of Pancake Mix. Allow to sit for a few minutes while heating up the skillet, which should have a thin layer of coconut oil.

Pour batter into skillet using med to high heat. I like to make one large pancake at a time, but size of pancakes is up to you. After a minute or so, drop in and scatter a few fresh, organic blueberries on top. Once the pancake starts to bubble, flip and cook until there is no longer batter in the center of pancake. Lower the heat if necessary. Remove and cover with REAL maple syrup.

PS. The batter is deceiving and looks and tastes like garbanzos, so I was completely shocked to discover how amazing they are fresh off the griddle. There you have it folks. Eat Clean. Be Well.

TrishaYearwood_BlueberryPancakes_H

Gluten Free Spinach Pasta in a Basil Pesto Sauce with Raw Pecorino Cheese

Gluten Free Spinach Pasta in a Basil Pesto Sauce with Raw Pecorino Cheese

Healthy Recipe for the day y’all: This was my lunch yesterday and it was so fast, simple and delicious. #eatclean

Bring water to boil. Add a generous amount of Himalayan Pink Salt to boiling water. Add desired amount of “Pasta Joy” Brown Rice Spinach Pasta (gluten free) and cook for 16 minutes on med/high heat. Pasta made from brown rice takes a little longer to cook, but mine was perfectly Al Dente. Strain. Return to pot. Add a little olive oil and a basil pesto sauce. Top with grated parm. Use raw cheese if possible. Enjoy.

Gluten Free Chocolate Chip Cookies!

So I really wanted to keep this recipe a secret…. for selfish reasons, I’ll admit. I swear, these cookies are so damn good (and so damn good for you) I could set up a stand at my local farmer’s market, and eventually, package them, go global, and sell them at Whole Foods nationwide. Okay, so I dreamed a little big on this one, and 2013 is shaping up to be ambitious enough considering all other unfulfilled dreams (ie. Finish new music project “ExLions”, finish writing memoir “Let Love Rule”, get in killer shape via bad 80’s workout videos, blog more, and also, pitch idea to local paper, “The Bohemian” to be a Dear Abby of sorts, for people with questions about health and diet, under the guise of “Health Chick”.) So basically, because of my determination to apparently become Super Woman (and a New York Times Bestselling Author) you luck out and get this insanely delish recipe!

Ingredients:

1/4 cup Organic Coconut Flour

3/4 cup Organic Buckwheat Flour

1/2 teaspoon baking soda

8 tblspn (1 stick) Organic Lightly Salted Butter (preferably from grass fed cows)

1 cup Organic Raw Coconut Sugar

1 Egg (Organic, free range)

1 1/2 teaspoons of Alcohol Free, Organic Vanilla Extract

1 cup dark chocolate chips (higher than 60% cacao)

Eden French Celtic Sea Salt

Preheat oven to 375. Mix together in large stainless steel bowl, butter and coconut sugar until well mixed. Butter should be room temp. Beat in egg and Vanilla.

In separate bowl mix together coconut flour, buckwheat flour and baking soda. Add this to the butter/egg mixture and stir until you have thick but smooth cookie dough. Stir in Chocolate Chips. Voila.. batter.

Line a cookie sheet with parchment paper and scoop out 12 cookies. Add a pinch of sea salt to the top of each cookie and bake for 9 to 11 minutes on center rack. Take out when slightly browned. Enjoy…. guilt free.

Chocolate-Chip-Cookie

about gotta love organic…

This is my first real attempt at a blog, and for those of you who know me, you all know how much I love and believe in all things organic! And the more I learn, the more I’d like to teach. Through trial and error, I’ve learned what works and what doesn’t. And I have the bank statement to prove it. I’ve spent more money than I’d care to think about on natural remedies and beauty products, so here’s hoping my advice will help save you the headache of searching for receipts and waiting in return lines. I’ve tried it all ya’ll, and these products win! And believe me when I say I fought the good fight to keep wearing my Clinical Strength Secret deodorant and brushing with Crest 3D Vivid White Toothpaste. But the more research I did, the more I realized that all of the chemicals and additives in the world, just aren’t worth the health risks. So check back weekly for more featured products and herbal remedies! I live for this stuff!