Weeks 3-4 GFCFSF diet
Remove gluten – wheat, oats, barley and rye. Now your child is considered to be “on the diet!”*
* You may use this step after Weeks 1-2: Remove all casein (milk, cheese, ice cream, sour cream, etc). Do not replace them with soy. Remove all soy. Begin calcium supplementation.
Research by Dr. Harumi Jyonouchi shows that 91% of people with ASD who were put on a strict GFCFSF diet improved. Jyonouchi’s papers say that ASD children have an aberrant immune response to the dietary proteins found in gluten, casein, and soy. This peer-reviewed research merely backs up what parents have been saying for more than 10 years. Countless parents report that the diet is dramatically beneficial for their child. The most common comment we hear from parents is that their child “came out of the fog” when they started the diet. Many parents report that their children began to talk or increased their speech with the diet as well. Although this is anecdotal evidence, the preponderance of is it massive and consistent, and deserves a trial by families.
So:
Day 15 (22)
Breakfast:
One glass of water (Ph7-7.2).
Recommended consumption: 250 ml.
Temperature: 38-39 °C (100 - 102 °F)
Your child (1-3 years) should drink 3 cups of water each day (20 minutes before the meal).
One 3/4 tablespoon (10 g) of flaxseeds oil
Fabulous Banana Pancakes
Yield: 840 g / Serves 5 (serving size: 1 cup)
Recommended consumption: min 150 g
Ingridients :
Rice flour, white - 1 cup (158 g)
Sorghum flour, whole-grain - 1 cup (121 g)
Tapioca, pearl, dry - 1 cup (152 g)
Oil, rice bran - 1.0 tbsp (13 g)
Leavening agents, baking powder - 1 tsp (5 g)
Nuts, almonds - 1/2 cup (71 g)
Water, tap, drinking - 1/2 cup (123 g)
Oil, canola - 2 tbsp (28 g)
Honey - 2 tbsp (43 g)
Bananas, raw - 1 pcs (118 g)
Syrups, table blends, pancake - 1 tbsp (15 g)
Preparation
Whisk liquid ingredients, add dry ingredients to liquid and whisk until well blended. Melt margarine on low heat, pour in batter, cover with lid and cook until soft.
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Appetizers:
Carrot & Raisins
Yield: 200 g / Serves 4 (serving size: 1/2 cup)
Recommended consumption: min 50 g
Ingridients :
Carrots, raw - 1 cup (128 g)
Raisins, seedless - 1/4 cup (41 g)
Oil, olive, salad or cooking - 1 tbsp (13 g)
Seeds, pumpkin, dried - 1 tbsp (8 g)
Salt, table - 1/4 tsp (1,5 g)
Spices, pepper, black - 1/4 tsp (0,6 g)
Spices, turmeric, ground - 1/4 tsp (0,8 g)
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Lunch
Creamy Tomato Soup (Vegan)
Yield: 900 g / Serves 4 (serving size: 1soup plate )
Recommended consumption: min 150 g
Ingridients :
Tomatoes, red, ripe, raw - 2,5 lb (713 g)
Garlic, raw - 6 garlic cloves (10 g) Onions, yellow, sauteed - 2 pcs (7 g) Oil, olive, salad or cooking - 1/2 cup (107 g) Salt, table - 1 tsp (6 g) Spices, pepper, black - 1/4 tsp (0.2 g) Spices, bay leaf - 2 pcs (2 g) Basil, fresh - 5 leaves (13 g) Nuts, cashew nuts, raw - 2 tbsp (29 g)
Preparation
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.
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Beans & Greens salad
Yield: 1150 g / Serves 6 (serving size: 1 salad plate)
Recommended consumption: 100 g
Ingridients :
Lettuce, butterhead, raw - 3 cups shredded (165 g)
Lettuce, green leaf, raw - 6 cups shredded (216 g) Beans, kidney, canned - 15 oz (479 g) Onions, sweet, raw - 0,5 cup (148 g) Garlic, raw - 2 garlic cloves (3 g) Sugar, maple - 2 tbsp (18 g) Vinegar, cider - 0,25 cup (59 g) Oil, olive - 4 tbsp (54 g) Salt, table - 1 tsp (6 g) Pepper, black - 0,25 tsp (0.6 g) Turmeric, ground - 0,25 tsp (0,75 g)
Preparation
1. Arrange the greens on a large platter or in a salad bowl.
2. Top with beans and red onions.
3. In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.
Dinner:
Mixed Vegetable Rice
Yield: 1800 g / Serves 6 (serving size: 1 salad plate)
Recommended consumption: 300 g
Ingridients :
Basmati rice - 2 cups (370,0 g) Green beans, topped - 1 cup (100,0 g) Cauliflower buds - 1 cup (107,0 g) Diced carrots - 1 cup (128,0 g) Tomato diced - 1 cup chopped (149,0 g) Oil, olive - 2 tbls (27,0 g) Freshly grated ginger - 1/2 tsp (0,9 g) Turmeric, ground - 0,5 tsp (1,5 g) Bay leaves - 2 tsp crumbled (1,2 g) Filtered water - 4 cups (989,8 g) Salt, table - 1 tsp (6 g)
Preparation
1. Rinse the rice in a fine sieve and soak for 20 minutes. Set aside.
2. Wash and trim the vegetables. Steam them in batches, adding them to a medium sized bowl: carrots for 2 minutes, cauliflower for 1 minute, green beans for 1 minute. Set the the bowl of steamed vegetables aside.
3. Heat the ghee or butter and saute the ginger for one minute then add the spices, cooking for another 2 minutes. Add the vegetables, except the tomatoes, and cook for 2 minutes. Drain the rice and add to the pan of vegetables, stirring once or twice. Gently pour in the salted water. Stir again and bring to a boil. Lower the heat, cover and cook for 20 to 30 minutes, until the water is absorbed.
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