The Comprehensive
Elimination Diet
is a dietary program designed to clear the body of foods
and chemicals you may be allergic or
sensitive to, and, at the same time, improve your body’s ability
to handle and dispose of these
substances.
We have called this an “Elimination
Diet” because we will be asking
you to remove certain foods,
and food categories, from your diet.
The main rationale behind the diet
is that these modifications
allow your body’s detoxification
machinery, which may be overburdened or compromised, to
recover and begin to function
efficiently again. The dietary changes help the body eliminate or
“clear”
various toxins that may have accumulated due to environmental
exposure, foods, beverages,
drugs, alcohol, or cigarette smoking.
In our experience, we have found this
process to be generally well tolerated and extremely
beneficial. We obviously hope that you
will find it useful too. There is really no “typical” or
“normal”
response. A person’s initial response to any new diet
is highly
variable, and this diet
is no
exception. This can be attributed to
physiological, mental, and biochemical differences among
individuals; the degree of exposure to,
and type of “toxin”; and other lifestyle factors. Most often,
individuals on the elimination
diet report increased energy,
mental alertness, decrease in muscle or
joint pain, and a general sense of
improved well-being. However, some people report some initial
reactions to the diet,
especially in the first week, as their bodies adjust to a different
dietary program.
Symptoms you may experience in the
first week or so can include changes in sleep patterns,
lightheadedness, headaches, joint or
muscle stiffness and changes in gastrointestinal function. Such
symptoms rarely last for more than a
few days.
We realize that changing food habits
can be a complex, difficult and sometimes confusing
process. It doesn’t have to be, and
we think that we have simplified the process with diet
menus,
recipes, snack suggestions and other
information to make it a “do-able” process. Peruse this
information carefully. If you have any
questions about the diet, or any
problems, please give us a
call. We would be happy to help, and
often we can resolve the issue quickly.
Bon appétit!
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Comprehensive
Elimination Diet
Page 2
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Introduction to the Menu Plan for the
Comprehensive
Elimination Diet
On page 4, you will find the
“Comprehensive Elimination
Diet Guidelines.” Eat only the
foods
listed under “Foods to Include,”
and avoid those foods shown under “Foods to Exclude.” These
Guidelines are intended as a quick
overview of the dietary plan. If you have a question about a
particular
food, check to see if it is on the food
list. You should, of course, avoid any listed foods to which you
know you are intolerant or allergic. We
also may change some of these guidelines based upon your
personal health condition and history.
The “7-Day Menu Plan” starting on
page 8, may be used as is or as a starting point. This is a
suggested menu that you might
find useful while you are on the elimination
diet. Feel free to modify it
and to incorporate your favorite foods,
provided that they are on the accepted list.
A few suggestions which may be of help:
♣
You may use leftovers for the next
day’s meal or part of a meal, e.g., leftover broiled salmon and
broccoli from dinner as part of a large
salad for lunch the next day.
♣
It may be helpful to cook extra
chicken, sweet potatoes, rice, and beans, etc. that can be reheated
for
snacking or another meal.
♣
Most foods on the menu plan freeze
quite well.
♣
Please add extra vegetables and fruits
as needed. The menu is a basic one and needs your personal
touch. This is not a
calorie-restricted diet.
Use the suggested snacks as needed for hunger or
cravings; leftovers are also handy to
eat as snacks.
♣
If you are a vegetarian, eliminate the
meats and fish and consume more beans and rice, quinoa,
amaranth, teff, millet, and buckwheat.
♣
Breakfasts that need cooking are
easiest to incorporate on your days off. Muffins can all be made
ahead of time, frozen, and used as
needed.
♣
If you are consuming coffee or other
caffeine containing beverages on a regular basis, it is always
wise to slowly reduce your caffeine
intake rather than abruptly stop it; this will prevent caffeine-
withdrawal headaches. For instance, try
drinking half decaf/half regular coffee for a few days, then
slowly reduce the total amount of
coffee.
♣
Select fresh foods whenever you can. If
possible, choose organically grown fruits and vegetables to
eliminate pesticide and chemical
residue consumption. Wash fruits and vegetables thoroughly.
♣
Read oil labels; use only those that
are obtained by a “cold pressed” method.
♣
If you select animal sources of
protein, look for free-range or organically raised chicken, turkey,
or
lamb. Trim visible fat and prepare by
broiling, baking, stewing, grilling, or stir-frying. Cold-water
fish (e.g., salmon, mackerel, and
halibut) is another excellent source of protein and the omega-3
essential fatty acids, which are
important nutrients in this diet.
Fish is used extensively. If you do not
tolerate fish, consult with us. We may
suggest supplemental fish oils. Avoid shellfish, as it may
cause allergic reaction.
♣
Remember to drink the recommended
amount (at least two quarts) of plain, filtered water each day.
Comprehensive
Elimination Diet
Page 3
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♣
Strenuous or prolonged exercise may be
reduced during some or the entire program to allow the body
to heal more effectively without the
additional burden imposed by exercise. Adequate rest and stress
reduction are also important to the
success of this program.
Finally, anytime you change your diet
significantly, you may experience such symptoms as fatigue,
headache, or muscle aches for a few
days. Your body needs time as it is "withdrawing" from the
foods
you eat on a daily basis. Your body may
crave some foods it is used to consuming. Persevere. Those
symptoms generally don’t last long,
and most people feel much better over the next couple of weeks.
Good luck!
Comprehensive
Elimination Diet
Page 4
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Comprehensive
Elimination Diet
Guidelines
FOODS to INCLUDE
FOODS to EXCLUDE
Whole fruits and diluted juices; fruit
juice
concentrates for baking
Citrus: oranges, grapefruit, lime,
lemon; grapes
Dairy substitutes: rice and nut milks
such as
almond milk, coconut milk
Dairy and eggs: milk, cheese, eggs,
cottage
cheese, cream, yogurt, butter, ice
cream, frozen
yogurt, non-dairy creamers
Non-gluten grains: brown rice, millet,
quinoa,
amaranth, teff, buckwheat
Grains: wheat, corn, oats, barley,
spelt, kamut,
rye, triticale
Fresh ocean fish, wild game, lamb,
duck,
organic chicken and turkey
Pork, beef/veal, sausage, cold cuts,
canned
meats, frankfurters, shellfish
Dried beans, split peas and legumes
Soybean products (soy sauce, soybean
oil in
processed foods; tempeh, tofu, soymilk,
soy
yogurt, textured vegetable protein)
Nuts and seeds: walnuts, pumpkin,
sesame and
sunflower seeds, hazelnuts, pecans,
almonds,
cashews, nut butters such as almond or
tahini
Peanuts and peanut butter, pistachio
nuts
All raw, steamed, sautéed, juiced or
baked
vegetables, except as specifically
excluded in
the box to the right.
Mushrooms, corn, all nightshades
including:
tomatoes, any variety of potatoes
(sweet potatoes
and yams are allowed), eggplant,
peppers (green,
red, yellow), ground cayenne and
paprika
Cold pressed olive and flax seed oils,
expeller
pressed safflower, sesame, sunflower,
walnut,
canola, pumpkin, and almond oils
Butter, margarine, shortening,
processed oils,
salad dressings, mayonnaise, and
spreads
Drink at least 6-8 cups of filtered
water per
day. Herbal teas acceptable.
Alcohol, coffee and other caffeinated
beverages,
soda pop
Brown rice syrup, fruit sweeteners (see
page
8), molasses, stevia
Refined sugar, white/brown sugars,
succanat,
honey, maple syrup, corn syrup, high
fructose
corn syrup, evaporated cane juice
Things to watch for:
♣
Corn starch in baking powder and any
processed foods
♣
Corn syrup in beverages and processed
foods
♣
Vinegar in ketchup, mayonnaise &
mustard is usually from wheat or corn
♣
Breads advertised as gluten-free which
contain oats, spelt, kamut, rye
♣
Many amaranth and millet flake cereals
have oats or corn
♣
Many canned tunas contain textured
vegetable protein which is from soy;
look for low-salt versions which tend
to be pure tuna, with no fillers
♣
Multi-grain rice cakes are not just
rice. Purchase plain rice cakes.
READ ALL INGREDIENT LABELS CAREFULLY
Comprehensive
Elimination Diet
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Elimination
Diet Shopping List
Fruits
Apples
Apricots (fresh)
Bananas
Blackberries
Blueberries
Cantaloupe
Cherries
Coconut
Figs (fresh)
Huckleberries
Kiwi
Kumquat
Loganberries
Mangos
Melons
Mulberries
Nectarines
Papayas
Peaches
Pears
Prunes
Raspberries
Strawberries
* All the above fruit can
be consumed raw or juiced.
Vegetables
Artichoke
Asparagus
Avocado
Bamboo shoots
Beets & beet tops
Bok choy
Broccoflower
Broccoli
Brussels sprouts
Cabbage
Beans
All beans except soy
Lentils - brown, green, red
Split peas
* All the above beans can be
dried or canned.
Carrots
Cauliflower
Celery
Chives
Cucumber
Dandelion greens
Endive
Kale
Kohlrabi
Leeks
Lettuce – red or greenleaf
& Chinese
Okra
Onions
Pak-choi
Parsley
Red leaf chicory
Sea Vegetables –
seaweed, kelp
Snow peas
Spinach
Squash
Sweet potato & yams
Swiss chard
Watercress
Zucchini
* All the above vegetables can be
consumed raw, juiced steamed,
sautéed, or baked.
Non-Gluten Grains
Amaranth
Millet
Quinoa
Rice -brown, white, wild
Teff
Buckwheat
Vinegars
Apple Cider
Balsamic
Red Wine
Rice
Tarragon
Ume Plum
Cereals & Pasta
Cream of rice
Puffed rice
Puffed millet
Rice pasta
100% buckwheat noodles
Rice crackers
Breads & Baking
Arrowroot
Baking soda
Rice bran
Gluten free breads
Quinoa flakes
Flours: rice, teff, quinoa,
millet, tapioca, amaranth,
garbanzo bean
Rice flour pancake mix
Flesh Foods
Free-range chicken,
turkey, duck
Fresh ocean fish - Pacific
salmon, ocean char, halibut,
haddock, cod, sole, pollock,
tuna, mahi-mahi
Lamb
Water-packed canned
tuna (watch for added
protein from soy)
Wild game
Dairy Substitutes
Almond Milk
Rice Milk
Coconut Milk
Beverages
Herbal tea (non- caffeinated)
Mineral water
Pure unsweetened fruit or
vegetable juices
Spring water
Comprehensive
Elimination Diet
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Nuts & Seeds
Almonds
Cashews
Flax seeds
Hazelnuts (Filberts)
Pecans
Poppy seeds
Pumpkin seeds
Sesame seeds
Sunflower seeds
Walnuts
*All the above seeds can be
consumed as butters and spreads
(e.g., tahini).
Oils
Almond
Flax Seed
Canola
Olive
Pumpkin
Safflower
Sesame
Sunflower
Walnut
Herbs, Spices & Extracts
Anise
Basil
Bay leaf
Caraway seeds
Cardamom
Celery seed
Cinnamon
Coriander
Cumin
Dandelion
Dill
Dry mustard
Fennel
Garlic
Ginger
Marjoram
Mint
Nutmeg
Oregano
Parsley
Rosemary
Saffron
Sage
Salt-free herbal blends
Savory
Sea salt
Tarragon
Thyme
Turmeric
Vanilla extract (pure)
Sweeteners
Fruit sweetener
Molasses
Rice syrup
Stevia
Condiments
Mustard (made with apple
cider vinegar)
Nutritional yeast
Comprehensive
Elimination Diet
Page 7
Comprehensive
Elimination Diet
7-Day Menu Plan
This is a suggested day-by-day menu for
one week while on the Comprehensive
Elimination
Diet.
Use this menu to stimulate your own
ideas and modify it according to your own taste.
Serving sizes in each recipe are
approximate; adapt them to your own appetite.
You may mix and match foods from
different days according to your
own preferences.
Substitutions with store bought items
are allowed as long as you avoid restricted
foods. For example, many instant soups
or canned soups from the health food store
are OK – read labels.
Recipes for the menu items marked with
an asterisk (*) are included at the end of
this handout.
Vitamin C crystals (ascorbic acid) are
used in some recipes as substitution for lemon
juice to provide tartness and to
prevent some foods from browning when exposed to
the air.
Fruit sweeteners include: whole fruit,
unsweetened apple butter, fruit juice
concentrates (e.g., Mixed Fruit
Concentrate produced by Mystic Lake Diary,
Redmond, WA can be found in the
refrigerator section at most health food stores).
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Comprehensive
Elimination Diet
Page 8
DAY
1
Breakfast
Cooked whole grain cereal (cream of
brown rice, buckwheat, amaranth, teff, or quinoa flakes)
served with rice or almond milk,
cinnamon, and allowable sweetener of your choice
garnished with chopped walnuts,
almonds, hazelnuts, or toasted pumpkin seeds
topped with fresh or frozen unsweetened
fruit
Lunch
Lentil Soup* or Split Pea Soup,* or
black bean soup
Sesame rice crackers or rice cakes
Carrot and celery sticks
Fresh figs, plums, or cherries
Dinner
Broiled salmon
Cooked millet or baked sweet potato or
Quinoa Salad*
Oven Roasted Veggies*
Mixed greens salad with Vinaigrette
Dressing*
Crispy Rice Squares* or fresh apple
DAY
2
(recipes on pages 15-18)
Breakfast
Fruit Smoothie:
blend rice or almond milk with ½
banana and/or pineapple slice and one or two ice cubes
add flax powder or other fiber if
desired
Fresh Blueberry Muffin* or Banana
Bread* with all-fruit spread
Lunch
Asparagus Soup* (or yesterday’s
leftover soup)
Cabbage Salad*
Rice cakes with walnut butter
Fresh peach or pear
Dinner
Broiled lamb chop
Nutty Green Rice* or Mock Mac ‘n
Cheese*
Cooked veggie mix:
steam and drain broccoli, cauliflower,
and carrots
toss with olive oil and herbs (oregano,
thyme, basil, tarragon, etc.)
Fruity Spinach Salad *
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Comprehensive
Elimination Diet
Page 9
DAY
3
Breakfast
Nutri-Ola,* or crispy brown rice, or
puffed rice or puffed millet cereal
served with rice or almond milk, topped
with sliced berries
Leftover Fresh Blueberry Muffin or
Banana Bread (recipes on pages 15 & 16)
Lunch
Brown rice and black beans mix
topped with flax oil
garnished with chopped scallions and
sliced avocado or Guacamole*
Baking Powder Biscuits*
Tropical fruit salad
sliced mango, kiwi, and strawberries
topped with shredded unsweetened
coconut and chopped walnuts or pecans
Dinner
Broiled halibut
Baked butternut or acorn squash,
sprinkled with cinnamon
Zucchini, garlic and onion sautéed in
olive oil, topped with basil
Mixed green salad with Vinaigrette
Dressing (recipe on page 14)
choose greens from arugula, endive,
radicchio, red leaf, romaine, butter head, Boston,
cabbage, dandelion, escarole; add red
cabbage, garbanzo beans, red onion, olives, carrots
Mochi rice squares with fresh fruit
DAY
4
DAY
5
Breakfast
Sweet Potato Delight* and/or leftover
Nutri-Ola* square
Cantaloupe half, filled with
blueberries and sprinkled with cinnamon
Lunch
Leftover Brown Rice and Black Beans mix
or
Halibut salad:
Mixed greens of your choice
chopped vegetables with garbanzo or
kidney beans
leftover halibut cut into chunks
Vinaigrette Dressing (recipe on page
14)
Fresh banana or leftover Crispy Rice
Squares* (recipe on page 15)
Dinner
Skinless chicken, oven baked or
broiled, sprinkled with garlic powder and tarragon
Brown rice or wild rice, or Basic Kasha
*, dressed with flax or sesame oil
Asparagus, cut into 1-inch pieces and
stir-fried in olive oil and garlic
Gingerbread*
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Breakfast
Mochi Rice Waffles*, topped with
Sautéed Apples*
Fruit Smoothie:
Comprehensive
Elimination Diet
Page 10
DAY
6
Breakfast
Meal in a Muffin*, or Breakfast Rice
Pudding*
Rice milk or almond milk, berries,
sweetener and pecans
Lunch
Tuna salad:
leftover tuna mashed
hummus (from health food store)
Leftover Beans and Greens soup
Baking Powder Biscuits (recipe on page
19)
Fresh pear or nectarine
Dinner
Roast turkey breast or broiled turkey
burger or Spiced Lentil Casserole* and/or
Brown Rice and Peas*
Steamed broccoli, carrots and/or green
beans topped with flax oil and herbs of choice
Baked Apple*
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Comprehensive
Elimination Diet
Page 11
DAY
7
Breakfast
Toasted rice bread topped with pear
butter or
Rice Pancakes* topped with pear butter
or sautéed apples
Cantaloupe chunks
Lunch
Turkey salad:
Mixed greens or mix of cannelini beans,
celery, scallions, and apple chunks,
Nutty Mayo* or hummus
Cucumber slices marinated in rice
vinegar and dill
Rice crackers
Banana
Dinner
Rice Pasta Primavera* or Black Beans
and Yellow Rice*
Pickled Beets*
Mixed greens salad with Vinaigrette
Dressing (recipe on page 14)
Leftover Breakfast Rice Pudding topped
with raisins
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Comprehensive
Elimination Diet
Page 12
Snack Suggestions
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Comprehensive
Elimination Diet
♣
Rice cakes or rice crackers spread
with:
almond or cashew nut butter, or
apple butter, or
Pear Honey*
♣
Sesame rice crackers and hummus
♣
Fresh fruits (except grapes, orange and
grapefruit)
♣
Fresh raw veggie wedges
♣
Nuts and seeds (except peanuts and
pistachios)
♣
Crispy Rice Squares (recipe on page
15), Gingerbread, (recipe on page 20)
♣
Mochi rice squares, plain, with
unsweetened jams or nut butters
♣
Sparkling mineral water or seltzer with
unsweetened fruit juice
Comprehensive
Elimination Diet
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Recipes for 7 Day Menu
DAY
1
RECIPES
Lentil Soup
- Serves 4
2 cloves garlic, minced
1 medium onion, chopped
2 large carrots, sliced or chopped
2 stalks celery, chopped
1 ½ cups red and/or green lentils,
well rinsed
2 quarts water or broth
Pinch thyme or any herbs of your choice
Salt to taste
Combine first 6 ingredients and bring
to boil. Add seasonings. Reduce heat to medium-low and simmer,
partially covered, until lentils are
soft. Green lentils need about 45 minutes to 1 hour, while red
lentils only need
20-30 minutes. Puree half of the soup
in the blender if you prefer a creamy soup.
Split Pea Soup
- Serves 6
3 cups dry split peas, well rinsed
2 quarts water
1 tsp. salt
1 bay leaf
½ - 1 tsp. dry mustard
2 onions, chopped fine
4 cloves garlic, minced
3 stalks celery, chopped
2 medium carrots, sliced
Salt and pepper to taste
3 Tbsp. apple-cider vinegar or rice
vinegar
Combine peas, water, salt, bay leaf,
and mustard in 6-quart pot. Bring to boil, reduce heat and simmer,
partially covered for about 20 minutes.
Add vegetables and simmer for another 40 minutes, stirring
occasionally.
Add more water as needed. Add salt,
pepper, and vinegar to taste.
Quinoa Salad
- Serves 8-10
1 ½ cups quinoa, rinsed several times
3 cups water, or chicken broth or
vegetable broth (or a combination)
1 cup fresh or frozen peas (frozen baby
peas should be just defrosted)
Chopped veggies, raw or lightly steamed
(broccoli, asparagus, green beans, etc)
½ cup chopped red onion
½ cup chopped black olives (optional)
1/3 cup olive oil
2 Tbsp. balsamic vinegar or lemon juice
1 or 2 crushed garlic cloves
2-4 Tbsp. fresh dill, chopped (or 1
Tbsp. dried dill)
2 Tbsp. chopped fresh parsley
salt and pepper to taste
Rinse quinoa well (quinoa tastes bitter
if not well rinsed). Bring 3 cups water or broth to a boil. Add
rinsed quinoa and bring back to boil.
Simmer uncovered for about 15 minutes until liquid is well absorbed.
Transfer to large bowl with a small
amount of olive oil to prevent sticking, and allow to cool. Meantime,
mix
together remaining oil, vinegar or
lemon juice, parsley, and garlic in a small bowl. Add veggies to
quinoa and toss
well with dressing mixture, dill, salt
and pepper. Chill before serving.
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Oven Roasted Veggies
– number
of servings depend on amount of veggies used
Use any combination of the following
vegetables, unpeeled, washed, and cut into bite-sized pieces:
eggplant, small red potatoes, red
onion, yellow or green summer squash, mushrooms, asparagus. Toss with
crushed
garlic cloves, olive oil and sprinkle
with rosemary, oregano, tarragon, and basil to taste. Spread in
roasting pan in
single layers and roast approximately
45 minutes at 400 degrees until veggies are tender and slightly
brown, stirring
occasionally. Salt and pepper to taste.
Serve while warm.
Vinaigrette Dressing
- 6 servings (approximately)
Note: ingredient amounts in this recipe
are approximate - use more or less of certain ingredients to adapt
recipe to
your personal taste).
¼ cup each flax and extra-virgin olive
oils
3 Tbsp. Balsamic vinegar (preferred
because it has the richest flavor)
2-3 Tbsp. water
1 tsp. dry mustard
1-3 cloves fresh garlic (whole pieces
for flavor or crushed for stronger taste)
Salt and pepper to taste
Oregano, basil, parsley, tarragon or
any herbs of your choice, fresh or dried
Place vinegar, water and mustard in a
tightly capped jar, and shake well to thoroughly dissolve mustard.
Add oil and remaining ingredients and
shake well again. Store refrigerated and shake well before using.
Dressing
will harden when cold; allow 5-10
minutes to re-liquify.
Crispy Rice Squares
- 2 dozen
1 tsp. cold pressed canola oil
½ cup brown rice syrup
2 Tbsp. sesame tahini, or almond butter
3 tsp. vanilla extract
2 cups crispy brown rice cereal
2 cups puffed rice
2 cups puffed millet or Perky’s Nutty
Rice
½ cup pumpkin or sunflower seeds
½ cup currants, chopped dried apple or
dates
Heat oil in a large pot; add rice syrup
and tahini or almond butter. Stir until bubbly. Remove from heat
and stir in vanilla. Add remaining
ingredients and mix well with a wooden spoon. Press into an ungreased
13x9”
pan and press mixture flat. Let mixture
set at room temperature or refrigerate. Cut into squares. Store in an
airtight
container.
DAY
2
RECIPES
Fresh Blueberry Muffins
– Makes
one dozen
Adapted and used with permission from
“The Allergy Self Help Cookbook,” by Marjorie Hurt Jones, R.N.
Rodale Press,
Emmaus, PA.
1¾ cups sifted amaranth flour
¼ cup sifted arrowroot
2 tsp. baking soda
½ tsp. vitamin C crystals
½ cup chopped nuts
¼ cup ground nuts (refer to Baking
Tips, page 27)
¾ cup water
¼ cup oil
¼ cup fruit juice concentrate
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Egg Replacer to equal 1 egg (refer
to recipe on page 27)
1 tsp. pure vanilla extract
1 cup fresh blueberries
Sift the dry ingredients into a large
bowl. Add the chopped and ground nuts. Whisk together the water,
oil, sweetener, egg replacer, and
vanilla. Pour into the flour bowl. Mix with a few swift strokes. Fold
in the
blueberries.
Divide the batter into 12 muffin cups.
Bake at 375 degrees for 18 to 20 minutes, or until center of muffin
feels firm.
Banana Bread
- Yields 14 slices.
¼ cup walnuts, ground finely in
blender
1¾ cups brown rice flour
½ cup arrowroot
2 tsp. baking soda
¼ tsp. salt
½ cup chopped walnuts
1½ cups ripe mashed banana
¼ cup safflower or canola oil
6 Tbsp. apple juice concentrate
Egg Replacer to equal 2 eggs (refer
to recipe on page 27)
1 tsp vanilla extract
Preheat oven to 350 degrees. Mix finely
ground walnuts with flour, arrowroot, baking soda and salt in a
large bowl. Stir in the chopped
walnuts. In a separate bowl, mix together the banana, oil, apple
juice, egg replacer,
lemon and vanilla. Add to the flour
mixture and stir until just moistened. Do not over mix. Pour into a
greased
9"X5" loaf pan and bake for
55-60 minutes or until cake tester inserted in middle comes out
clean. Cool in pan for
10 minutes, then remove from pan and
cool on wire rack.
Asparagus Soup
- Serves 4
Used with permission from “The
Allergy Self Help Cookbook,” by Marjorie Hurt Jones, R.N. Rodale
Press, Emmaus, Pa.
1 lb. asparagus, trimmed
2 medium leeks or 4 large shallots
1 Tbsp. oil
2-3 cloves garlic, minced
2 cups water or chicken stock
1 tsp. dried dill weed
pinch nutmeg
Slice off the tips of the asparagus and
reserve them. Cut the remaining stalks into 1” pieces. Slice the
leeks in half lengthwise and wash under
cold water to remove any sand. Slice into ¼” pieces. Sautée the
leeks or
shallots in the oil over medium heat
until soft. Add the garlic and sliced asparagus stalks. Cook,
stirring, another
minute or two. Add the water or stock
and dill. Simmer 10-12 minutes.
Remove from heat, allow to cool 5-10
minutes. Puree half the volume at a time. Return to pan, add the
reserved asparagus tips and simmer 3-5
minutes or until tips are just barely tender. Add nutmeg. If soup is
too
thick, thin with additional water or
stock.
Cabbage Salad
- Serves 4-6
1 small to medium head red cabbage,
thinly sliced (or use half red and half green cabbage)
8 sliced radishes, or 1 grated carrot
3 green apples, diced
1 stalk celery, chopped
½ cup chopped walnuts or pecans
dash garlic powder
2 Tbsp. olive oil
2 tsp. vinegar
Comprehensive
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Used by permission
1 tsp. vitamin C crystals
Mix all ingredients in a bowl and allow
to sit for an hour, stirring once or twice. Serve cold or at room
temperature.
Nutty Green Rice
- Serves 4
1 cup brown basmati rice
2 cups water
¼ to½ tsp salt
½ cup almonds
1 bunch parsley
1 clove garlic
1½ Tbsp. lemon juice
1½ Tbsp. olive oil
½ cucumber, diced
pepper to taste
Bring water to a boil, add rice and
salt, stir and simmer, covered, for 45 minutes. Remove from heat and
let sit for another 10 minutes; then
remove cover and allow to cool. While rice is cooking, blend almonds,
parsley,
garlic, and oil in a food processor.
When rice is cool, stir with nut mixture and add pepper to taste.
Garnish with
cucumber if desired.
Mock Mac ‘n Cheese
- Servings depend on amounts of
ingredients used
Cook desired amount of brown rice pasta
according to package instructions.
Toss cooked pasta with olive oil and
sprinkle with several tablespoons of nutritional yeast.
The yeast gives the pasta a cheese-like
taste.
Fruity Spinach Salad
- Serves 6-8
1 lb. fresh spinach, washed, dried,
torn into pieces
1 pint fresh organic strawberries or
raspberries, washed
½ cup chopped walnuts or sliced
almonds
Dressing:
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
2 scallions, chopped
¼ cup flax seed oil
¼ cup safflower oil
¼ cup balsamic vinegar
Cut berries in half and arrange over
spinach in serving bowl. Combine dressing ingredients in blender or
food
processor and process until smooth.
Just before serving, pour over salad and toss. Garnish with nuts.
DAY
3
RECIPES
Nutri-Ola (basic recipe) -
Serves 10
Adapted with permission from Sally
Rockwell's “Allergy Recipes,” Nutrition Survival Press, Seattle,
Washington
2 cups arrowroot or millet flour or
finely ground filberts, pecans, almonds, walnuts or
sesame seeds
1 cup filberts or walnuts, coarsely
ground
1 cup whole sesame seeds or sunflower
seeds (or a combination)
1 cup (combined) finely chopped dried
apples, papaya, apricots, currants
½ cup fruit puree or frozen fruit
concentrate
½ cup sesame, or walnut or sunflower
oil
Comprehensive
Elimination Diet
Page 17
Applying Functional Medicine in
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Used by permission
2 tsp. pure vanilla or almond extract
Preheat oven to 275 degrees. Use a
blender or food processor to grind nuts, grains or seeds to desired
consistency. Mix the nuts, seeds and/or
grains in a large bowl. Mix with fruit and sweetener, oil and
vanilla. Pour
over the dry mixture and stir lightly.
Spread mixture into a lightly oiled 15"x10"x1" baking
pan. Bake for 1 hour,
stirring every 15 minutes. Cool. Break
into small pieces for cereal or large chunks for snacks.
Breakfast Bars
Add to Nutri-Ola - Basic Recipe
(above):
Egg Replacer* to equal 2 eggs (refer
to recipe on page 27)
Slowly add additional water to make a
stiff batter. Follow above directions, but bake at 350 degrees about
30
minutes. Cut into squares when done.
Guacamole
-
Makes 1½ - 2 cups
Used with permission from “The
Allergy Self Help Cookbook,” by Marjorie Hurt Jones, R.N. Rodale
Press, Emmaus, Pa.
2-3 ripe avocados
¼ cup chopped onions
¼ tsp. vitamin C crystals
1 Tbsp. water
1 small clove garlic, chopped
Cut the avocados in half, remove the
pits, then scoop the flesh into a blender or food processor. Add the
onions, vitamin C crystals, water, and
garlic. Process until smooth. Transfer to a small bowl. Cover and
chill. Use
within 2-3 days. To prevent darkening,
coat top with a thin layer of oil. For a chunky version, mash the
avocado
with a fork and finely chop onions and
garlic.
Baking Powder Biscuits -
Makes one dozen
1½ cups brown rice flour
½ cup tapioca flour
4 tsp. baking powder
1/8 tsp. salt
3 Tbsp. canola oil
1 cup applesauce, unsweetened
Preheat oven to 425 degrees. In a
medium-large mixing bowl, stir together dry ingredients. Sprinkle oil
on
top and mix well with a pastry blender
or fork, until consistency is crumbly. Mix in applesauce and stir
until
blended.
Spoon heaping tablespoonfuls onto
ungreased cookie sheet. With spoon, lightly shape into biscuit. Bake
15-18 minutes until slightly browned.
Serve warm for best flavor, but may be lightly reheated in a
microwave.
DAY
4
RECIPES
Basic Kasha
- Serves 4-5
1 cup buckwheat groats
2 cups water, chicken or vegetable
broth
Roast the dry buckwheat groats over
medium heat in a dry skillet, stirring until the grains begin to
smell
toasty, about 2 minutes. Add the water
or broth, cover and simmer for 20-30 minutes, until kasha is tender
but not
mushy. Pour off any excess liquid.
Optional: add onion, garlic and herbs
to the dish.
Comprehensive
Elimination Diet
Page 18
Applying Functional Medicine in
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©Metagenics, Inc.
Used by permission
Sweet Potato Delight -
Serves 1-2
Adapted and used with permission from
“The Allergy Self Help Cookbook,” by Marjorie Hurt Jones, R.N.
Rodale Press,
Emmaus, Pa.
2-4 Tbsp. chopped nuts
1 ripe banana
1 medium sweet potato, cooked
1 tsp. oil
1 Tbsp. fruit sweetener, molasses or
brown rice syrup (optional)
In a large frying pan, dry-roast the
nuts over medium heat for a few minutes. Shake the pan often. Cut the
banana in half lengthwise. Cut the
cooked sweet potato into ½” pieces. Add the oil to the pan. Push
the nuts to the
outer edges. Place the banana pieces,
flat sides down, in the pan. Add the sweet potatoes. Cover and cook
for 2
minutes. Uncover, and cook for 5
minutes, until everything is heated through and browned on one side.
Add the
sweetener before serving.
Gingerbread -
Serves 9
Adapted with permission from
“Wheat-free Sugar-Free Gourmet Cooking” by Sue O’Brien, Gig
Harbor, WA, 2001
½ cup Mystic Lake Dairy fruit
sweetener (concentrated peach, pineapple and pear juice)
½ cup canola oil
Egg Replacer to equal 2 eggs* (refer
to recipe on page 27)
1 tsp. vanilla
1 cup unsweetened applesauce
½ cup pecans or walnuts
1½ cups brown rice flour
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ginger
1½ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. cloves
Preheat oven to 350 degrees. Lightly
spray a 9x9” square pan with olive oil. Chops nuts until finely
ground. With an electric mixer, on
medium speed, beat sweetener and oil together until thickened.
Continue
beating and add egg replacer, mixing
well. Reduce speed to low and add vanilla.
Stir together dry ingredients, then add
nuts. With mixer on lowest speed, add dry ingredients in two parts,
alternating with the applesauce, until
mixture is just incorporated.
Pour batter into prepared pan and bake
for 20-25 min or until gingerbread springs back when touched lightly
in the
middle. Cool in pan on wire rack. Store
well wrapped in plastic at room temperature. Freezes well.
DAY
5
RECIPES
Mochi Rice Waffles -
Serves 4
Purchase 1 package of cinnamon-apple
Mochi and defrost.
Cut into quarters. Slice each quarter
across to form 2 thinner squares.
Place one square into preheated waffle
iron and cook until done.
Top with your choice of fruit or
Sautéed Apples (below).
Sautéed Apples -
Serves 2
2 apples, washed
½ Tbsp. safflower oil or canola oil
2 tsp. cinnamon
2-3 Tbsp. apple juice
Comprehensive
Elimination Diet
Page 19
Applying Functional Medicine in
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Used by permission
Thinly slice apples and sautée in oil
until softened. Add cinnamon and apple juice and simmer, stirring,
uncovered for a few more minutes.
Beans and Greens Soup -
Serves 4-5
2 cups cooked white beans
2 Tbsp. olive oil
2 medium cloves garlic, crushed
1 large onion, chopped
1 bay leaf
1 stalk celery, diced
2 medium carrots, diced
1 tsp. salt
fresh black pepper
6 cups water, vegetable, or chicken
broth
½ lb fresh chopped escarole, spinach,
chard, or collards (or a combination)
In a 4-6 quart soup pot, sautée the
onions and garlic in olive oil over low heat. When onions are soft,
add
bay leaf, celery, carrot, salt and
pepper. Stir and sautée another 5 minutes. Add broth or water and
cover. Simmer
about 20 minutes. Add cooked beans and
your choice of greens. Cover and continue to simmer, over very low
heat, another 15-20 minutes. Serve
immediately or refrigerate and reheat.
Pear Honey -
Makes 3 pints
Used with permission from “The
Allergy Self Help Cookbook,” by Marjorie Hurt Jones, R.N. Rodale
Press, Emmaus, Pa.
15 very ripe pears
½ cup water
½ cup brown rice syrup or fruit juice
sweetener
Peel, quarter and core the 15 pears.
Place 12 of the pears in a stainless steel or enamel Dutch oven or 3
quart saucepan. Coarsely chop the
remaining 3 pears. Place them and the water in a blender. Process
until pureed.
Pour into the pan with the pear
quarters.
Bring to a boil, then reduce the heat
to a simmer. Stir in the sweetener. Cook until pears are tender,
about 30
minutes. Puree the cooked fruit in
batches using a blender or food processor. The puree should be about
the
consistency of honey. If too thin,
return it to the pan and boil it down a bit. If too thick, dilute
with a little juice.
Pour into jars, and store in the
refrigerator for up to 1 month.
Mock Pesto
- Makes 1 cup
Used with permission from “The
Allergy Self Help Cookbook,” by Marjorie Hurt Jones, R.N. Rodale
Press, Emmaus, Pa.
1 large ripe avocado
1 cup basil leaves
¼ tsp. vitamin C crystals
1 garlic clove, minced or 1/8 tsp.
garlic powder
¼ cup pine nuts
½ tsp. olive or flax oil
Cut the avocado in half and remove the
pit. Scoop out the flesh and place it in a bowl of a food processor.
Add the basil, vitamin C crystals,
garlic and pine nuts. Process for about 2 minutes – scrape the bowl
as necessary.
Transfer it to a small bowl and coat
the surface with oil to prevent browning. Chill.
DAY
6
RECIPES
Breakfast Rice Pudding -
Serves 4
1 cup uncooked short grain brown rice
1¼ cups coconut milk
1¼ cups water
Comprehensive
Elimination Diet
Page 20
Applying Functional Medicine in
Clinical Practice
©Metagenics, Inc.
Used by permission
½ tsp. salt
1 Tbsp. brown rice syrup
1 tsp. cinnamon
Chopped almonds or sunflower seeds or
other nuts of choice (optional)
Combine water and coconut milk in heavy
pot; bring to boil, adding rice and salt. Simmer, covered (do
NOT stir) for about 45 minutes or more,
until liquid is mostly absorbed and rice is soft. Remove from heat
and
allow to cool for 15 minutes. Stir in
brown rice syrup and cinnamon and top with nuts or seeds as desired.
Meal in a Muffin
– Makes
one dozen
Adapted with permission from
“Wheat-free Sugar-Free Gourmet Cooking” by Sue O’Brien, Gig
Harbor, WA, 2001
1 medium carrot, grated
1 large apple, grated
¼ cup canola oil
¼ cup unsweetened applesauce
Egg Replacement to equal 2 eggs (refer
to recipe on page 27)
1/3 cup Mystic Lake Dairy sweetener
2 tsp. vanilla
¼ cup garbanzo bean flour
½ cup brown rice flour
¼ tsp. cinnamon
½ tsp. baking powder
¼ tsp. ginger
1/8 tsp. nutmeg
¼ cup shredded unsweetened coconut
½ cup dates
Preheat oven to 375 degrees. Mix
together all wet ingredients and set aside. In a separate bowl, mix
dry
ingredients then mix both together.
Lightly coat muffin tins with oil spray. Fill 3/4 full and bake 15-20
minutes or
until toothpick comes out clean. Allow
to cool on a rack.
Spiced Lentil Casserole
- Serves 4
1 ½ cups lentils, rinsed well
2 Tbsp. sesame oil
3 cloves garlic, crushed
1 stalk celery, chopped
1 large onion, chopped
½ tsp. salt
1 cup shredded, unsweetened coconut
½ tsp. cinnamon
½ tsp. powdered ginger
½ tsp. turmeric
2 large green apples, washed and diced
Simmer lentils, covered, in 2½ cups
water for 30-40 minutes, until tender. While they are cooking, in a
wok or heavy skillet, sauté remaining
ingredients, except apples, in oil until tender. Add water as
necessary. Add
apples and cook 10 more minutes
covered. Combine with cooked lentils in a casserole dish.
Brown Rice and Peas -
Serves 4
Add 1 cup of green peas (either fresh
and lightly steamed or frozen and just defrosted baby peas) to 2 cups
of
cooked brown rice. Top with your
favorite herbs and flax oil to taste.
Baked Apple -
Serves 6
1/3 cup golden raisins
2 Tbsp. apple juice
6 cooking apples, cored
Comprehensive
Elimination Diet
Page 21
Applying Functional Medicine in
Clinical Practice
©Metagenics, Inc.
Used by permission
1½ cups water
¼ cup frozen unsweetened apple juice
concentrate
2 tsp. pure vanilla extract
1 tsp. cinnamon
1 tsp. arrowroot
Remove peel from top third of each
apple and arrange in a small baking dish. In a medium saucepan,
combine other ingredients and bring to
a boil, stirring frequently. Reduce heat and simmer 2-3 minutes,
until
slightly thickened. Distribute raisins,
filling centers of each apple. Pour sauce over apples and bake,
uncovered, at
350 degrees for 1 to 1 1/2 hours. Baste
occasionally and remove from oven when apples are pierced easily with
a
fork. Spoon juice over apples and serve
warm.
DAY
7
RECIPES
Rice Pancakes -
Makes approximately 14 (4-inch)
pancakes.
1 1/3 cups rice flour
½ cup millet flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 Tbsp. apple butter
1 Tbsp. canola oil
Egg Replacer to equal 2 eggs (Refer
to recipe on page 27)
1½ cups almond or rice milk
1½ Tbsp. white vinegar
Mix the almond or rice milk with the
vinegar and allow them to stand for 5 minutes until curdles form. Mix
dry
ingredients together and set aside. In
large mixing bowl, beat apple butter, oil, egg, and milk. Add dry
mixture and
stir gently. Be careful not to overmix.
Serve with Sautéed Apples (refer to recipe on page 21).
Nutty Mayo -
Makes 1¼ cups.
Adapted and used with permission from
“The Allergy Self Help Cookbook,” by Marjorie Hurt Jones, R.N.
Rodale Press,
Emmaus, Pa.
½ cup cashews or other nuts
¾ cup water
3 Tbsp. vinegar
2 Tbsp. oil
1 Tbsp. arrowroot
1 Tbsp. brown rice syrup
1 Tbsp. minced parsley
1 Tbsp. snipped chives
1½ tsp. dry mustard
Grind the nuts to a fine powder in a
blender. Add the water, blend 1 minute to make sure the nuts are
fully
ground. Add the vinegar, oil,
arrowroot, sweetener, and seasonings. Blend until very smooth. Pour
into a saucepan
and cook a few minutes, until thick.
Allow to cool, transfer to a glass jar. Store in the refrigerator.
Keeps well for
3 weeks.
Rice Pasta Primavera –
Serves 4
2 cups uncooked rice pasta (noodles,
spaghetti, elbows)
1 large whole chicken breast, cut into
thin strips (optional)
Broccoli florets, chopped carrot,
and/or other favorite veggie
3-4 scallions, chopped
2 cloves garlic, minced
1 Tbsp. olive oil (more if needed)
Comprehensive
Elimination Diet
Page 22
Applying Functional Medicine in
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©Metagenics, Inc.
Used by permission
¼ cup fresh basil, finely chopped
¼ - ½ cup coconut milk
½ cup black olives, halved (optional)
Cook rice pasta according to package
directions. While pasta is cooking, heat oil in wok or heavy frying
pan, and stir fry chicken strips,
garlic, scallions, and basil for about 5 minutes; add remaining
vegetables and
coconut milk and continue to cook until
veggies are soft and glisten. Add more coconut milk as needed. Remove
from heat and spoon over drained rice
pasta and garnish with olives and extra olive oil, if desired.
Black Beans and Yellow Rice -
Serves 4
Black Beans
1 cup dry black beans, soaked overnight
and drained
4 cups water
1 small onion, chopped
1 small carrot, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. cumin
In a 3-quart saucepan, combine beans,
water, onion, carrot, green pepper, jalapeno pepper, garlic, bay
leaf,
cumin, and pepper flakes. Bring to a
boil over medium heat and simmer, uncovered, about 2½ hours, or
until
beans are tender and almost all liquid
is absorbed. Discard bay leaf. (May be made up to 2 days ahead;
reheat
before serving.)
Yellow Rice
2 cups chicken stock
1 small onion, finely chopped
2 tsp. olive oil
1 clove garlic, minced
½ tsp. turmeric
1 cup uncooked long-grain brown rice
In a 2-quart saucepan over low heat,
sauté onions in oil until tender, about 5 minutes. Add the garlic
and
sautée 1 minute. Stir in turmeric,
then rice. Add stock. Bring to a boil, cover and simmer 45 minutes
over low
heat, or until rice is tender and all
liquid is absorbed. Do not stir. Spoon beans over rice.
Pickled Beets -
Serves 4-6
Adapted with permission from “The
Allergy Self Help Cookbook,” by Marjorie Hurt Jones, R.N. Rodale
Press, Emmaus, Pa.
4 beets, cooked and skinned
¼ cup water
1 Tbsp. brown rice syrup or fruit
sweetener
¼ cup rice vinegar
¼ tsp. ground cinnamon
pinch each of cloves and allspice
Combine the water, sweetener, vinegar,
cinnamon, cloves and allspice in a medium saucepan. Simmer for
2 minutes. Stir in the beets, and heat
through. Serve hot or warm.
MISCELLANEOUS RECIPES
Egg Replacer
- equals one egg
1/3 cup water
1 Tbsp. ground flaxseed
Comprehensive
Elimination Diet
Page 23
Applying Functional Medicine in
Clinical Practice
©Metagenics, Inc.
Used by permission
Place the water and flaxseed together
and allow to gel for about 5 minutes. This mixture will bind patties,
meat loaves, cookies and cakes as well
as eggs do, but it will not leaven like eggs for souffles or sponge
cakes.
Increase amounts accordingly for
additional egg replacement.
Corn Free Baking Powder
2 tsp. cream of tartar
2 tsp. arrowroot
1 tsp. baking soda
Sift together to mix well. Store in an
airtight container. Make small batches.
Baking Tips
•
We include ground nuts, in addition to
chopped nuts, in the muffin recipes, because the nuts help retain
moisture and allow for a small amount
of leavening.
•
To grind soft nuts such as walnuts, or
pecans, use 1-2 Tbsp. of the starch called for in the recipe and add
to the
grinding mixture to prevent clumping.
The grinding may be done with a nut
chopper, a small (very clean) coffee grinder, or pulsing on a food
processor. Particles should be fine
enough to pass through a strainer. Grind only what you will need. If
you
are allergic to nuts, replace the
amount of nut flour with an equal amount of another flour or starch
called for in
the recipe.
