Our Battle with PLEVA or Mucha-Habberman's disease...Finally found a cure!

~RECIPE BOOK~       I will start by letting you all know that I am  not  a professional chef and all of my recipes come from my experience with cooking. I have been cooking for my family and sometimes catering for the last 20 years.  I make up my own recipes at times and follow my natural and cultural upbringing cuisine which is Mexican.         Once I found out my son had PLEVA and his pediatrician or dermatologist gave me no answer to what it was or how to cure him. I  found a Holistic Dr. who saved him by giving me a list of supplements he should take and asking us to follow an allergy-free diet.  The Holistic Dr. gave me a list of what not to eat. So after spending an entire day preparing for it, we decided to do this as a whole family effort (That way I only cooked one meal each time).  I started by emptying my pantry into a box and donating the processed food...

ALWAYS USE ORGANIC EVERYTHING!!!!! *During this time of healing for my son I even bought organic natural shampoo, body soap, and detergent* *CHANGE COOKING OIL TO AVOCADO OIL or COCONUT OIL :  Ok, I swear by this oil to cook my food. I used to use Olive oil to cook. But through research, I discovered that Olive oil has a low smoke point and it actually burns before it cooks your food so it adds a level of toxicity to your food. Other than that it has benefits to your health like antioxidants and reducing bad cholesterol and raises the good ones.   * I still use Olive Oil but only after food is cooked do I add it to salads or veggies as a dressing. * MAKE SURE YOU ALWAYS GET COLD-PRESSED OILS.

6 or 8 Tomatoes (for Red Salsa) or Green tomatillos (for Green Salsa) 2 Garlic Cloves 1 Fresh raw Jalapeño peppers for mild salsa  or  2 - 3 for hot salsa  Sea salt to taste 1/2 cup of minced Cilantro 1/2 cup of minced Onion Put tomatoes or tomatillos in a pot with enough water to cover them. Cook until they boil on high heat, then change the heat to medium and simmer for about 10 min. until they are soft.  Then using a blender or food processor CAREFULLY blend the tomatillos, Garlic, Jalapeños and Salt.  When finished pour into serving bowl and then fold in the cilantro and Onion. *TIP:  Roasting method  Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Or place on a griddle and roast the tomatoes or tomatillos and the Garlic as well. Turn each one on every side in order to get the skin lightly blackened.

1 cup Organic Brown Rice 2 cups of water 1 garlic clove Sea salt to taste Add all ingredients to a rice cooker and set to cook.  Enjoy!

1Cup of Brown Rice 2 Cups of Water 1 large Garlic (minced) 1/2 cup of diced onion 1/2 cup of diced tomatoes 1/2 tbsp of Grape seed oil Sea salt to taste Saute uncooked rice with onion and garlic until golden brown and onion is translucent. Add tomatoes and water. Bring to boil and then simmer on low heat and cover. Cook for 20 - 25 minutes. Fluff with a fork. Enjoy! 

3 Cups of Beans ( any kind) 8 Cups of Water Sea Salt to Taste 1 big Garlic Clove.  Put all ingredients in Crock-Pot and cook for about 5 hours on high or until they are tender and just right! :)

Quinoa Salad with apples and almonds * USE ORGANIC FOODS 1 cup quinoa, rinsed 2 cups water 2 tablespoons raw agave nectar 1/4 cup lemon juice 1/2 teaspoon sea salt 3 tablespoons olive oil 1 cup peeled, diced tart apple, such as Granny Smith 1 cup finely chopped celery 1/3 cup golden raisins 1/3 cup finely chopped parsley 1/2 cup coarsely chopped raw almonds, toasted Coarse salt and pepper Instructions In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely. In a small bowl, whisk together the agave nectar, lemon juice, and salt. Gradually whisk in the oil until blended. Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once mor...