The Other Side of Morgellons

"I'm just getting started"

Category: meals

Killer Sweet Potato Custard

Real quick here I am going to tell you how I made custard tonight.  Way down in this post I clipped info about the ingredients. I didn’t put a lot of work into checking facts or arranging the info. You can do that if you like. There is one fact that shines out. This custard is good tasting to me. First thing you want to do is pre heat your oven to 175 degrees celsius or 350 degrees fahrenheit.

The ingredients I used are as listed:

3  large sweet potatoes baked or boiled (or 1200 grams or just over 2 pounds)

5 large free range eggs (you could use 4)

1 can of coconut milk

1/2 cup water

3/4 of a cup xylitol

1  heaping Tablespoon ginger powder

1 heaping Tablespoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon clove powder

Black strap molasses. I pulled a big tablespoon out of the jar and mixed that into 1/4  cup boiling water and let cool before mixing it in.

Warning: (and I’m really serious here) xylitol can easily kill your dog. It’s no joke. As little as one teaspoon can take your dogs liver out. If you have a dog that gets into things you might not want xylitol in your house. You can  substitute with honey in this recipe (I have done it before and it is fine). I have been experimenting with xylitol for its bio-film busting ability. Way below I put  a little info. Be sure to check out the video where a dental hygienist tells you how xylitol does what it does. It’s fascinating!

The first thing I did  was get my baked sweet potatoes out of their skins and put them in a big bowl. The next is you pile all the other ingredients in the bowl. There is no order or special anything that has to happen here. Measure and throw the ingredients in the bowl. Next mash them a bit with a potato masher then hit with an immersion blender or a beater or just mix it well with a whisk or even a fork. Then put the mixture into a large glass baking dish  (or two smaller pans..whatever you have). Bake for about 40 minutes and when an inserted  knife comes out clean, you’re done.  If you like pumpkin pie you will love this custard. It is a pretty good deal as to how simple it is and all with no dairy or wheat. When I was a kid my Aunt made pumpkin pies often and told me to each as much as I wanted because it was real food. She would say “there are eggs in there, that’s not junk eat as much as you want.”

Pile your ingredients in a bowl.


                                                                           Mix them.


                                                                                                                       Eat warm or chilled.
Here is a little info about most of the ingredients. I just sort of grabbed cut and pasted. I am over this computer and I have custard to eat and Champagne to drink. It just turned 2013 here. Happy New Year!
From Wikipedia on free range eggs:

Studies suggest the nutritional content of eggs from hens that forage daily on a grass range is superior to that of eggs produced by conventional means. These studies report higher levels of Omega 3 and Vitamins A and E, and lower levels of total fat, saturated fatcholesterol, and Omega 6.[9][10][11][12]

What’s in an Egg?

Eggs are one of nature’s most nutritious foods. One large egg contains only 70 calories and an incredible amount of nutrition. Include eggs as part of your healthy diet and let the facts speak for themselves!

What the vitamins and minerals do for you?

Nutrient Benefit
Iron Carries oxygen to the cells, helps prevent anemia – the iron in eggs is easily absorbed by the body
Vitamin A Helps maintain healthy skin and eye tissue; assists in night vision
Vitamin D Strengthens bones and teeth; may help protect against certain cancers and auto-immune diseases.
Vitamin E An antioxidant that plays a role in maintaining good health and preventing disease
Vitamin B12 Helps protect against heart disease
Folate Helps produce and maintain new cells; helps prevent a type of anemia, helps protect against serious birth defects if taken prior to pregnancy and during the first 3 months of pregnancy
Protein Essential for building and repairing muscles, organs, skin, hair and other body tissues; needed to produce hormones, enzymes and antibodies; the protein in eggs is easily absorbed by the body
Selenium Works with vitamin E to act as an antioxidant to help prevent the breakdown of body tissues
Lutein and zeaxanthin Maintains good vision; may help reduce the risk of age-related eye diseases, such as cataracts and macular degeneration
Choline Plays a strong role in brain development and function
Sweet potato: This food is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.

Their high levels of Vitamin A and beta-carotene means sweet potatoes are good for skin.

Their high potassium content means sweet potatoes can alleviate muscle cramps which are often related to potassium deficiency. During times of stress, the body uses more potassium, so eating sweet potatoes can help protect you from the negative health effects of tension.

Learn more:

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  • It equals the sweetness of sugar
  • It has 40% fewer calories than sugar
  • Its metabolism does not require insulin
  • It has a low glycaemic index (GI) of seven
  • Regarding the use of Xylitol – Be careful with oral Xylitol and start the dose very low, as it can cause considerable upset and painful bloating in the stomach and GI tract.  Use binders, antimicrobials, and other essential items if you try it.  (Topical Xylitol has been proven to be effective in preventing skin wound biofilm, especially in diabetic skin conditions.)
Notes on Xylitol: I have not found any studies regarding it as an internal bio film buster. However there is plenty of research to support that it does indeed have a big impact on oral bio films.

“Bio-films of six bacterial species (Streptococcus mutans, Streptococcus sobrinus, Lactobacillus rhamnosus, Actinomyces viscosus, Porphyromonas gingivalis and Fusobacterium nucleatum) were prepared on hydroxyapatite (HA) discs according to the Zürich Biofilm Model. Xylitol was tested at two concentrations, 1% and 3%. At the end of their designated incubation times, some HA discs were destined for confocal laser scanning microscopy (CLSM) and the others were harvested using a sterile surgical instrument. Aliquots of harvested biofilms were diluted and plated onto specific media. After a 48-h anaerobic incubation at 37 degrees C, the colony-forming units (CFUs) were counted.


CLSM images showed that only a small amount of isolated bacteria was observed on the surface of HA discs. Culture of harvested biofilms showed an inhibition in the growth of different species included in the biofilms.


Xylitol has a clear inhibitory effect on the formation of the experimental biofilms. This study shows that xylitol is not only efficient in inhibiting the acid production of cariogenic bacteria, but also in preventing the formation of a multispecies biofilm; it confirms the relevance of the use of this polyol for the prevention of oral diseases caused by dental plaque”

Link to study here:

An excellent and quick video explaining clearly the action of xylitol on bugs of oral bio film:

Ginger powder: is very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin B6, Iron, Magnesium, Potassium and Selenium, and a very good source of Vitamin E (Alpha Tocopherol) and Manganese

Here is a list of medicinal properties ginger has been known to have throughout history.

  • antiemetic/antinausea
  • anticlotting agent
  • antispasmodic
  • antifungal
  • anti inflammatory
  • antiseptic
  • antibacterial
  • antiviral
  • antitussive
  • analgesic
  • circulatory stimulant
  • carminative
  • expectorant
  • hypotensive
  • increases blood flow
  • promotes sweating
  • relaxes peripheral blood vessels

Disabled World – Disability News for all the Family:
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Cinnamon (cut from Wickpedia):

In a 2000 study published in The Indian Journal of Medical Research, it was shown that of the 69 plant species screened, 16 were effective against HIV-1 and 4 were against both HIV-1 and HIV-2. The most effective extracts against HIV-1 and HIV-2 were respectively Cinnamomum cassia (bark) andCardiospermum helicacabum (shoot + fruit).[30]

The compound eugenol, a major component of the essential oil from the leaves of the cinnamon tree, has antiviral properties in vitro, specifically against both the HSV-1 and HSV-2 (Oral and Genital Herpes) viruses according to a study published in the journal, Phytotherapy Research.[31]

A 2003 study at National Institutes of Health shows benefits of cinnamon in diet of type 2 diabetics. “Cinnamon improves glucose and lipids of people with type 2 diabetes”.[32]

A study conducted in 2007 and published in the Journal of Medicinal Chemistry suggests that specific plant terpenoids contained within cinnamon have potent antiviral properties.[33]

Pharmacological experiments suggest that the cinnamon-derived dietary factor cinnamic aldehyde (cinnamaldehyde) activates the Nrf2-dependent antioxidantresponse in human epithelial colon cells and may therefore represent an experimental chemopreventive dietary factor targeting colorectal carcinogenesis.[34]Recent research documents anti-melanoma activity of cinnamic aldehyde observed in cell culture and a mouse model of human melanoma.[35]

Cinnamon bark, a component of the traditional Japanese medicine Mao-to, has been shown in a 2008 study published in the Journal of General Virology to have an antiviral therapeutic effect.[36]

A 2011 study isolated a substance (CEppt) in the cinnamon plant that inhibits development of Alzheimer’s in mice.[37] CEppt, an extract of cinnamon bark, seems to treat a mouse model of Alzheimer’s disease.[38]

A 2012 study suggested that cinnamon supplementation is able to significantly improve blood glucose control in Chinese patients with type 2 diabetes

And then there is the coconut milk and Wickpedia says:

One of the most prominent components of coconut milk is coconut oil, which the United States Food and Drug Administration,[2] World Health Organization,[3] International College of Nutrition,[4] the United States Department of Health and Human Services,[5] American Dietetic Association,[6] American Heart Association,[7] BritishNational Health Service,[8] and Dietitians of Canada[6] recommend against consuming in significant amounts due to its high levels of saturated fat.

Coconut milk contains a large proportion of lauric acid, a saturated fat that raises blood cholesterol levels by increasing the amount of high-density lipoprotein cholesterol[9] that is also found in significant amounts in breast milk and sebaceous gland secretions.[10] This may create a more favourable blood cholesterol profile, though it is unclear if coconut oil may promote atherosclerosis through other pathways.[9] Because much of the saturated fat of coconut oil is in the form of lauric acid, coconut oil may be a better alternative to partially hydrogenated vegetable oil when solid fats are required.[11] In addition, virgin coconut oil is composed mainly of medium-chain triglycerides,[12] which may not carry the same risks as other saturated fats.[11][13] Early studies on the health effects of coconut oil used partially hydrogenated coconut oil, which creates trans fats, and not virgin coconut oil, which has a different health risk profile.[14]

Coconut milk has a long-standing cultural association with health in the Ayurveda tradition. This natural drink is usually recommended for maintaining electrolyte balance and can also be used in case of dehydration.[citation needed] Some recent studies have suggested that coconut milk has hyperlipidemic balancing qualities, antimicrobial properties in the gastrointestinal tract or by topical application,[15][dead link][unreliable source?][16] and it has been used as a home remedy for healing mouth ulcers.[17][unreliable source?] In a study with rats, two coconut based preparations (a crude warm water extract of coconut milk and a coconut water dispersion) were studied for their protective effects on drug-induced gastric ulceration.[18] Both substances offered protection against ulceration, with coconut milk producing a 54% reduction vs. 39% for coconut water. In addition, the saturated fat in coconut milk is mostly lauric acid, which was found to have positive effects on the cardiovascular system.[19]

While it is important to note that there is conflicting evidence on the claimed health effects of consuming significant amounts of coconut milk, coconut is rich in medium-chain fatty acids (MCFAs), which the body processes differently than other saturated fats. MCFAs promote weight maintenance without raising cholesterol levels. They work best for preventing weight gain if you’re not overweight or maintaining your new weight after a successful diet. [St. Onge, Marie-Pierre PhD and Peter J.H. Jones PhD “Journal of Nutrition” 1999-2002.][20]

Oh and then there is the black strap molasses:Nutrients in

Black strap Molasses
2.00 tsp (13.67 grams)
Nutrient%Daily Value
vitamin B65%
Calories (32)1%

Welcome To Camp Tina’s Eating Establishment


“camp chef”

I have been cooking one pot meals since my kitchen is in boxes and I have little counter space. Things are under construction here and it doesn’t make for pretty photographs. These have been my excuses for not putting food posts up.

Tonight I decided that is a really lame excuse.

First of all because even on a camp stove some pretty delicious food can be made. Secondly and more importantly, most of the food I have been preparing as of late is perfect for a person on the mend.

It’s perfect because I use one pot. There is no fussy prep and no big clean up involved. I make extra so there is plenty for leftovers. This  is ideal for the person that wants to take it to work or freeze half of it or work the left overs into a meal the next day.

The soup I made tonight was all that and to top it off, every single ingredient is good for you.

I am going to tell you the ingredients and a real quick how to but before I do I am going to say this makes a big pot of soup and it might sound like there is too much garlic or ginger but there isn’t and it works. With Morgellons I just want to gently remind you that garlic and ginger can be your best friend (and of course turmeric).


5 sweet potatoes

1 hand of fresh ginger

1 head of garlic

1 bunch of fresh cilantro

1 can of coconut milk

2 tablespoons coconut oil

2 heaping tablespoons of turmeric

sea salt

cracked pepper


Peel and dice the potatoes and throw them in a big pot or Dutch oven.

Crush and peel garlic cloves and throw it in (yes the whole head).

peel and slice the ginger and throw it in.

chop the cilantro and throw it in.

Add your can of coconut milk

Add an additional 2 cans of filtered water.

Cook your pot of soup on medium high for about 20 to 30 minutes.

At this point you can take a potato masher to it if you want a chunkier soup. The Ginger will remain whole however. I hit mine with an immersion blender. Alternatively you can scoop some or all of the chunkier bits into a blender then put it back into he pot. That does make for a bit more clean up though.

At the very end is when I add the cayenne, bit by bit until I get the flavor and just a touch of heat. It really works with the sweet of the potato.

Now I am not trying to get all fancy but honestly you can make this soup very pretty and serve it to guests even.

A swirl of cream, a sprinkle of cinnamon and a few cilantro leaves and your off. Now I must be off as I have to serve my dinner guest!


“Sir, would you like cracked pepper with that?”

“Choose Your Weapon”


   I take about five or six lemons and wash them very well. I then peel the whole lemon leaving the white part intact on the lemon. I put the whole peeled lemons in a plastic bag back in the fridge.  I slice the lemon peels into strips and put them in a glass jar. Over that I pour organic apple cider vinegar. Since there are so many lemon peels in there after a couple of days that vinegar gets really lemony.

I started doing this to make apple cider vinegar more palatable. I know this seems like such a simple little thing but I have to say it is so easy and convenient  to have that jar right in front of the fridge. A couple times a day I have a little egg cup and I pour a shot in there and knock it back.  I would guess there is a fair amount of vitamin c from the peels too. You can start drinking this stuff as soon as you want but the longer it sits on the peels the more lemony it gets and the better it tastes. It is still real tart but you know, the things we have to do to be beautiful (healthy).  As you go along you can have several jars going at once.  I will add more fresh peels as I go or when I feel like it. Every two or three weeks I will pull the old peels out of a jar and press the vinegar out through a strainer than add fresh peels. In the picture above, the jar in the back is tangerine peels and apple cider vinegar.  Really you can do anything in the vinegar. I imagine garlic and lemon would be a yummy and lethal combo. Also with these citrus peel vinegars I use them with olive oil to dress chopped raw veg salads and of course lettuce salads.  It is also good on roast chicken with lots of rosemary. In another post I am going to do a post  about fermenting whole lemons. I have been playing around with some recipes. It is really basic but I imagine  that lactobacillus that gets going in a ferment would be pretty healthful as a prebiotic. Lemons on there own are a gift from god in the morgellons world.  Cheap, good and truly effective.

Now back to those whole peeled lemons in my fridge. In the morning or when ever it sounds good I will cut one in half and squeeze it into a plain glass of water. That simple little drink is very refreshing (anti fungal and detoxing as well).  I find taking my supplements is much more attractive with a glass of nice lemon water.  This next thing I do is awesome. Take the squeezed lemon peels and set them in the bathroom. I also keep a shaker of baking soda in the bath.  I will take a half of lemon and squeeze liquid soap on the flat in and then sprinkle it with baking soda. the lemon soap and baking soda combo gets the plaque off your face ( it saved my skin and helped get the stuff out..keep at it fro results). It is also the best way I know of to start getting rid of that pigmentation so many of us are having problems with. The lemon makes a nice soft sponge to  really get the emulsions going and it is smooth too.

A few more things about the lemon and vinegar before I move on to the meat and potatoes of this post:

I don’t want to tell you all the amazing things about apple cider vin. because a lot of you already know. I also don’t want to spend my time regurgitating information. Though just a reminder to me and everyone lemon and vinegar are effective antifungals. In the beginning of Morgellons when I was very sick, I was trying all kinds of things I had read and heard about that others were doing for Morgellons.  I never slacked off using lemons but I did for a while on the apple cider vinegar. When I got a little more settled and well and into a routine, I brought ACV back into my life. I have to say it keeps me regular and my tummy flat. I did try the apple cider ACV tablets but found them no where nearly as effective as knocking a shot of ACV back. When you have it on the lemon peels in the fridge it is much easier and you will be more inclined to do it everyday and through out the day.  Also I really pack those peels in so the ACV gets real lemony. It goes fast because of all the peels in there so I just keep topping it off with ACV and shake it up well.

OK! The above is  a few simple ingredients  that we can do several things with and are inexpensive, easily obtained grocery store food times. DO NOT underestimate their effectiveness.  They are really effective morgellons weapons. They just need to be taken day in and day out (like any kind of medicine does for a real bad infection..right?).  I was thinking about how there are so many foods that are actually very lethal for infections. There are also foods that fight infection but also help the gut.  We have foods that are excellent fibers sources and foods that are pre and pro biotc in nature.

My idea with this post is that together we build an arsenal.  Yep! Together we can consider all the most medicinal foods that have broad spectrum use (i.e.: antifugnal, bacterial, fiber rich, detoxifying, flora building, blood cleansing on so on…).

Most of us already have a good idea what these excellent foods are but in the craziness of fighting our illness we don’t apply them so often and are mushy brains forget. Sometimes we get these good foods and they go bad or don’t get used. What I am proposing that we, together start listing single ingredients that we and anyone can easily obtain. These ingredients should not be expensive or hard to find so that any of us can get a hold of them no matter our income or place on the planet. As we list these ingredients we can as a group decide which we want to incorporate into recipes and meals.  As the comments of this post develop I am thinking we can put together a week of lethal eating. Complete meals that we can build a shopping list for and then eventually work into a 30 day meal plan. I am even thinking that this could eventually be put into a pdf and printed to keep in the kitchen. So all of you, we first want to start considering the foods that are good but also that we can all get.  Green papayas are so good but not practical. We also have to consider economics. It would be nice if most people could get a hold of these foods and enjoy or at least learn to enjoy. Many people can not afford organic food. So it would be good to choose produce types that are not part of the “dirty dozen”. Foods that are less bad when they are not organic. Those that can afford organic or have reasonable access to it, well of course thats first choice. Anther thing we should keep in mind is “patient friendly food”, you know, easy to prepare.  I really think this could be a valuable contribution to the morgellons community. I think it would be best to start by listing foods, ingredients etc that fit the above criteria. For example, garlic. Garlic is an over all winner. So in the comments here lets get listing our weapons of choice as we set out to build meals and then a meal plan. In following posts I will gather all our single ingredients and list them. I will then in another post put that list up and from there we will develop simple recipes. Next we can work that into a weekly meal plan and based on that make a shopping list.  I feel like this can evolve into something incredibly helpful for us and many others. It might take  a little while but we have to start some where. I will work all our ideas into several posts and I think that we as a group will end up with something great. We can all sign our names on it and give it to the morgellons communtity as christmas e card maybe? What do you think?

soup or sauce? let’s call it super sauce!

today for lunch i made a quick fresh tomato soup. i know it’s hot and all that but here’s the thing. this soup tastes exquisite chilled. when chilled it is more like a light beautiful italian gazpacho. in reality it is a simple fresh marinara  that can be used as sauce on pasta. the ingredients are simply tomatoes, fresh basil, garlic, olive oil, sea salt and cracked pepper.  it has that beautiful authentic “al fresco” feel and flavor. it is nothing like the italian american stuff that in jersey they call “gravy”. this is light and fresh and can be made in less than a half hour. i started with about 7 fresh organic tomatoes. then dropped these into boiling water until the skins split. pull them out and as they cool you    Image

easily pull the skins off. while they cool a bit chop some fresh basil and garlic about this much..


put the skinless tomatoes, garlic, basil, olive oil, sea salt and cracked pepper in pot. turn the heat on and mash the tomatoes into a sauce (or soup…whatever floats your boat). add about a cup of water  and cook for about ten minutes. it is delicious hot or chilled. or if you like use it as a sauce. you can make a larger amount of this and incorporate it into other meals. it is nice on baked chicken (i like it baked with zucchini). when i get a hold of real organic sour dough bread. i dip it into it. as an organic pizza alternative (if you must..and sometime we must) you can take some sliced organic sour dough use this sauce and grate a bit of hard italian cheese on it. bake that and enjoy.  hold off on the cup of water and cook the sauce a bit longer if you decide to do this. it will be a richer thicker sauce..better for pizza!

you know, those of us that have morgellons disease we really should not be eating any dairy or wheat. not while you are trying to get your head above water. for a very long time i would not eat anything white..the saying goes “if it is white, it ain’t right”.  most of the people that are reading this probably haven’t changed their diet as radically as i did. i have to tell you will get better faster if you make those changes. i would encourage to try eliminating those foods for a while. todays meal would ideally be just the soup and a lovely salad of any kind of green and chopped veg with a simple home made apple cider  (or lemon) and olive oil dressing and of course fresh garlic. if you feel like you can make some changes you will see positive changes in your health. for what it is worth i give most credit for my morgellons recovery to fresh real, clean food.  wise food choices will be the very best choice you make when choosing to recover your health. plants are intelligent and packed with a medicine that is far superior to anything in a little bottle of pills. a good diet will take you through your healing journey and seal your success as you continue on your positive new healthy life.  good food feeds and “medicates” your entire being. pills can not do that. pills are expensive. you can not take pills for the rest of your life. pills are toxic.  real food ; try some today…you deserve it. i am at a point where i do not have to be strict with my diet. there are, however, three things that i absolutely try my hardest to avoid. these are processed sugar, genetically modified foods or anything artificial.  i rarely eat out because of this. mostly i make sure it is organic. it is tough and it costs more but being sick costs way more than eating right. ok here’s lunch.


she’s a bad mama yama!


something i like to do these days is to eat one single whole food as  meal.  before i eat it i google the food item’s nutritional profile.  then while i am eating it i feel really good knowing what is going into me and it also helps me to learn more about good food in general.

i love yams and that’s what i had for lunch. two baked yams in a bowl. that’s it. i am calling the yam one of the top food picks for those recovering from any illness. i will tell you why. they are easy cook. you can bake a bunch of yams in the evening when it is cool. have a baked yam for two for dinner and you will be able to eat the others over the next couple of days. in the middle of the night when you want a sweet, cold slices of yam taste like candy. in the morning you can splurge and fry some slices in organic butter or better yet coconut oil. for lunch or dinner over the next couple of days, warm one or two in some coconut milk, mash and enjoy. i especially like eating mashed yam with fresh cilantro and a smokey salsa.  i always take chorella before i eat cilantro as part of my nuero detox routine (see

i am calling this little thing i do “dinner and a movie” (yam was dinner the information i acquired was the movie).  consider having a date with two yams tonight. the nutritional profile of the yam is stunning. check this out (time’s this nutritional information by 2 because i ate two yams) :

yams are loaded with potassium and magnesium. also they have a bunch of the much needed omega 6 fatty acid. in jet one cup of yam you get a whole 2 grams of protein. now remember i had two yams. so i had 4 grams of clean organic plant based protein for lunch. all that and low fat and high fiber. yams a are a big winner when you are trying to make a good food choice.  they are also hearty and warm. they fill you up and leave you satisfied. i promise if you check into the yams nutritional profile you will feel really good about eating them.

alright here is the cheese replacement  for the meal!  if we keep on eating yams we will all be bad mama jamas!

how to build an edible morgellons bomb

when you are sick and you set out to change your diet you have some big hurdles in front of you. mostly because due to your poor health you are very compromised and changing anything is difficult especially something as big as your diet. today i want to offer some tips to hopefully assist you in making better dietary choices.

we know that eating clean food (organic and non gmo) is a must.  many of us go to the store and we buy these clean whole foods.  what next. in this post i want to give some tips on how to build meals. not just one meal or recipe suggestion but rather how to take what you have and turn that into a variety of dishes that have a different textures and flavors.

i have seen people trying to effectively change their diets. they get all this stuff but maybe they get a little over whelmed or they just are not too sure what to do but mostly it hasn’t become a part of their daily routine or familiar yet and those beautiful veggies often end up wilting in the veggie drawer. then they sort of slip back to those old familiar ways and the dietary changes don’t happen.

let’s start with beets. we know they are excellent for us. we especially want these extra healing roots to be organic because they grow in under the dirt and tend to really suck up the pesticides that are used on them.  so you get your beets home and they look like this:



first thing you want to do is break the tops off.  the beet root last’s much longer when you pull the green off.  don’t throw them away..they make excellent greens in a salad. you can boil the beet root and enjoy it warm or chilled. lately i have been loving eating them raw. wash and peel the uncooked beet then shred it.  sometimes raw shredded beet root will be the bulk of my meal.  i usually put some extra shredded beet aside in the fridge to add to another meal later on.  try tossing shredded raw beet with fresh cilantro. it’s beautiful:


it is helpful to look at a meal like you are making a piece of art.  flavors should have contrast and they will the compliment one and another.  take cold salty black olives and combine them with raw unsalted almonds.   i drizzled  some herb spiked olive oil on them. it’s a nice little savory crunchy snack that is excellent for you:


when you start combining foods you can build meals that last you through days.  for instance last night with my dinner i had a  beet and cilantro  salad on the side and for

lunch today i made a little tapas like platter and used some of the grated beet  (crunchy and sweet) i had from last night combined that into a platter of other veggies.  i had some warm garlicky peppernatta  from last nights dinner (i will give you the recipe later.)  a bit of hummus. smooth and rich. cold baby carrots .crunchy and bright orange and lightly sweet. a handful of green olives.  salty and sour.  some plain  yogurt with fresh cilantro, cracked black pepper and sea salt.   you see how these flavors, colors and textures start adding depth and variety. the  protein  in the hummus and yoghurt adds some richness to the lunch. the peppernata  was warm and added another layer into this meal:




last night i spiked some extra virgin olive oil with garlic, fresh rosemary, fresh basil, chili flakes, sea salt, and cracked pepper. i heated some san franscico sour dough bread that i heated and dipped into the beautiful oil. today for  lunch i used the spiked oil to dress my veggies. the oil is till in there and i use it to cook with. the little  chunks of garlic in it made sour dough bread a feast.  i am going to have that again as a snack after i write this. it blows potato chips out of the water:


as you  start building meals with different colors, textures and flavors a good thing to think about is  to use  meat or animal protein as a compliment rather than the meal itself.  for instance with the platter i had for lunch, a bit of tangy creamy goat cheese would have been nice. when you bring your animal protein consumption way down you can actually afford to only eat organic good clean meat.  i still eat bacon lettuce and tomato sandwiches but not so often and the bacon i use is organic and has no nitrates. it is naturally cured.  i use veganase because it is  non gmo.  when i make the sandwich  i only use 3 slices of bacon and pile the organic tomatoes and lettuce up high. i never feel guilty when i eat a blt and you should not either. you just can’t make it all about the bacon. the mayo should not have genetically modified canolla oil in it and the bread should be whole grain and ezekiel makes a decent loaf using sprouted grains (flour less but not wheat free..something to keep in mind if you are trying to be wheat free).  eating  healthy and well does not have to be a big pile of cold plain vegetables, but you do need to get these lifesaving, healing and detoxifying plants into your diet.  if you think of ways to make them more appetizing you will be more successful when it comes to the battle of will power that we all face no matter how long or how well we eat.  keep good food available at all times and it will make it much easier to succeed. if you make the food delicious and interesting your whole family will want to eat it and you won’t have to be tempted by their junk and honestly don’t you want your family to eat well. teach your children what real food is.

real quick i want to tell you the mexican tomato story.  my sister and her kids and i used to go to baja mexico on camping trips. my little niece who was 16 at the time was quite a budding chef. i gave her a few bucks and sent her to the store. she came back so excited. she couldn’t stop talking about the mexican tomatoes. my sister and i looked at each other  and laughed “mexican tomatoes..what are you talking about”. my niece showed us the tomatoes and said “look they’re bright red here”.   i felt a little bad when i told her that  this what ripe tomatoes really look like.  something to think about.

rocket, asparagus and grilled chicken salad with garlic and some more garlic

when i wake up and i have feel that feeling like my muscles could be getting a little stiff i think about two things. what did i eat over the last couple of days and more importantly what will i eat today to counter that. to heal from morgellons and lyme i originaly completely cut out refined sugar, wheat, and dairy  (except for kefir and yogurt). now that i am feeling good i eat a bit of dairy although i really should not at all.

this morning i felt like that..a little stiff and i know why too.   i went a little crazy with dairy. i know better. dairy and i just don’t get along. i love it; it does not love me. i splashed out a couple of days ago on some organic beautiful full fat whipping cream and also  some  tangy goat cheese. i can usually handle the goat cheese (something you non dairy but still lovers of might check into); but with the cream i put on my yam custard and the cream in my coffee plus that coconut ice cream i wolfed down added to the copious amount of goat cheese on my baked chicken and zucchini last night…well duh.  it makes me feel all sluggish. oh ya and i also had wine with my dinner…ahaha (yesterday was my birthday).

so today i made sure to skip all dairy and get a bunch of garlic into me.

you can use any greens for this salad and any veg you want.

i steamed asparagus then chilled. i then heated olive oil with several gloves of garlic in a pan.  i sliced and grilled a small chicken breast. on a plate i put 2 big handfuls of rocket  (you might know it as arugala which is not as cute as “rocket” and much harder to spell).  i squeezed a half of lemon onto it and then drizzled olive oil. added crushed garlic, sea salt and a cracked pepper. tossed that right on the plate a bit. laid the asparagus down then arranged chicken on top and some tomato slices around it.  for a quick simple salad it’s pretty and kind of elegant really.

the warm chicken add’s some “umf” to a very healthy meal. in lyme and morgellons you need to have a lot of detoxifying healing plants in your diet but you need protein and comfort too. you suffer a lot and food becomes really important. i know the raw diet is helping a lot of people overcome all kinds of scourges but i feel i need the protein that small amounts of good clean meat provide. humans can get all the protein they need from plants. that’s a fact but still i can not help but wonder what is is in meat that has seemed to help me heal. i don’t eat a lot and i only eat clean organic meat. if it’s beef it has to be grass fed. that is something i will have to look into. i am wondering about amino acids and morgellons specifically. when i was very sick i felt like i almost had to eat red meat. none of tis is advice i am just thinking out loud.

so here is something funny.  the salad was so pretty i could not bare put another photo from my no flash cell phone camera  up.  so i went out on the fire escape and took this photo for youImage

I’m Eating Sweet Potato Custard As I Write This

It’s good. Real good. I am so serious.

This is how I made it.

Earlier I baked 7 sweet potatoes. Chilled them and then took the skins off and put them in  a bowl.

I added one can of coconut milk,

half cup raw honey,

4 eggs,

one teaspoon powdered ginger,

2 teaspoons cinnamon,

a dash of nutmeg and a dash of powdered clove.

I whisked that mixture and baked it at 375 for 45 minutes.

I chilled it and garnished it with strawberries.

So thats dessert. You don’t really taste the coconut milk at all.

It really tastes like a good sweet potato pie. While it’s cooking the house smells like thanksgiving. My dog sat by the oven and stood guard. He knew there was something good in there. I  have a porcelain pot and that’s what I mixed and baked the custard in. So no big clean up here. Happy eating. With love, Tina

Herbed Chicken on a Bed of Raw Veggies

Here is what I made for dinner tonight  and this is how I made it.

Chop the following:


Chinese broccoli (or any green)


7  cloves of garlic

Fresh rosemary

In a pan add olive oil and half of the garlic.

Get this hot and add chicken pieces.

Add a bit of the chopped cilantro and all of the rosemary.

Salt and crack pepper cover and cook on medium flame.

Now for your bed of veggies put them on a plate (along with the remaining raw chopped garlic) and squeeze a half of a large lemon on it and then drizzle olive oil on it. Add salt and cracked pepper.

I also added roasted salted pumpkin seeds to mine. Toss this mixture.

Now check your chicken. Turn it and push it around a little to get the garlic and herbs nice and infused.

Depending on the size of your chicken pieces it should take less than ten minutes.

I buy whole chickens and have the butcher cut it up into 11 or so pieces so they are small and they cook faster.

When your chicken is nice and crispy, turn the heat off and let it sit for a few minutes.

Now put the chicken and herbs on your bed of veggies and your done!

You could make some brown rice if you want more carbs (though lentils are probably a better choice).

Today I  made a sweet potato custard for dessert and in the  next post I will tell you how to make the custard.  It is so easy and you’ll love it and yay it is wheat, dairy and refined suger free.