Tahini Bread

If you are in the United Kingdom, you’ll absolutely want to checkout the incredible, Lucinda Miller with the NatureDoc Clinic. Lucinda is a Naturopath, Iridologist, Herbalist & Functional Medicine Practitioner, Lucinda takes a scientific and holistic approach to identifying health problems, using laboratory testing and gentle, natural interventions to provide solutions.  She also focuses on lowering glutamate with her patients, win-win!!  It is through her Instagram page, that I found this delicious nut-free sandwich bread. This crusty bread is a great alternative to the overly moist paleo breads and perfect for those nut-free lunches!


11 oz Organic Tahini  (roughly 1 1/2 c.)
4 Eggs
2 tbsp. Lemon Juice (fresh)
1 tbsp. Raw Honey
1/2 tsp. GF Baking Soda
1 tsp. Himalayan Salt


Preheat oven to 350 degrees.  In a medium mixing bowl, whisk together eggs and tahini. Add remaining ingredients and stir until well combined.  Line the bottom of a loaf pan with parchment paper and pour mixture into pan. Bake at 350 until evenly cooked through (approximately 40 min).  Cool, slice and serve.


This bread freezes well, simply wrap and freeze.  You can also make this more of a savory bread by omitting honey and adding a tablespoon of savory herbs like milk thistle or Herbs de Provence.

Vegan Ricotta Cheese

We’ve found that one of the best ways for us to personally navigate the world of casein-free, is to incorporate the use cashews. Cashews have a cheesy creamy texture and can often taste like a creamy ricotta, depending on the seasonings used. This creamy cashew ricotta works well in many recipes and stores great in the freezer.  It can also easily be grated on meals for the perfect finishing touch!


2 cup cashews soaked for 4-6 hrs
6 tbsp olive oil
8 tbsp filtered water
1/2 tsp sea salt
1/2 tsp garlic granules
Hefty dash of pepper
2 lemons (juice from)


Drain and rinse soaked cashews. After draining very well, add cashews and remaining ingredients into food processor (not blender) and process until well combined.  Freeze in an airtight container until use or up to six months.


Grate ricotta over meals, use in lasagnas or as a pizza base.


Homemade vinegar-free mayonnaise has become a staple in our home.  We primarily use it in salad dressing blends or as a base for chicken, egg, tuna and shrimp salads.  If you can tolerate eggs, you may find this proves to be a great addition to your meals.  My son loves it! Read More

Vegan Parmesan Cheese

There are just certain dishes where you need to incorporate the parmesan cheese flavor!  We keep a batch of this in our freeze to step up some of our easy weeknight meals.  We love this sprinkled over our yuca crust pizza, grain free spaghetti & meatballs, roasted artichoke hearts and anything that sounds good at the time. If you can tolerate nuts, you will want to try this!

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Cashew Bread

2016-07-19 14.20.14

Recipe adapted from the amazing Danielle Walker at, Against All Grain.  I highly encourage her cookbooks, Delectable Paleo RecipesMeals Made Simple & Celebrations.  While all ingredients are not REID approved, most can easily be adapted.  While we don’t consume a lot of bread now, this recipe was essential in helping us transition away from processed foods.  I would be cautious not to go overboard with consumption of this bread.  The amount of egg and nuts found in this can be problematic for some (especially if sensitive to oxalate), and may result in behavioral symptoms, including constipation.    Read More