MARCH

Spring is on its’ way, finally. This month we feature a lunch menu to help you greet the warmer weather and add a new flavor or two to your day. If you’ve given up tuna salad to avoid the mayo and pickle relish, we offer a tangy, crunchy alternative. Give it a try. We think you’ll like it. We did. Both of these recipes are from The Yeast Connection Cookbook available in our store.

 
 

 

TUNA SALAD
(serves 2)
taken from The Yeast Connection Cookbook

2-3 tablespoons water
1/8 teaspoon unbuffered, corn-free vitamin C crystals
1 ripe avocado, divided
1 can (7 ounces) albacore tuna in spring water, salt free
5-6 small radishes, minced
Salt is optional, to taste
Spinach leaves, optional
Add diced jicama if you like more crunch.
Increase the amount of vitamin C crystals if you prefer more tang.

Combine water and C crystals, stirring to dissolve. Mash half of the avocado with a fork. Stir in the dissolved C crystals. Set this dressing aside.
Combine drained tuna and minced radishes. Add dressing and stir to mix. If you want a thinner dressing, just add another tablespoon or so of water. Taste and add salt, if needed.
Arrange torn spinach leaves on plates and top with tuna mixture. Cut the remaining half of avocado into strips and arrange over and around the mound of tuna salad. Add any other vegetables you enjoy to the plate. And, serve with sesame oat crackers, this month's other recipe.

 

SESAME OAT CRACKERS
(serves 2)
Taken from The Yeast Connection Cookbook

1/4 cup sesame seeds
1 1/2 cups oat flour
1/4 cup oat bran
1/2 teaspoon salt
1/4-1/2 teaspoon chili powder, optional
1/4 cup olive oil
1/4 cup water
1 teaspoon toasted sesame oil

Preheat oven to 350 degrees. Toast the sesame seeds until golden brown in a dry skillet or oven. In a mixing bowl, whisk together the seeds, flour, bran, salt, and chili powder.
Stir in the oil, water, and sesame oil; mix thoroughly. Roll out on a baking sheet, with a sheet of oiled wax paper over the dough. Remove the wax paper and cut into squares with a knife.
Bake for 10-12 minutes until lightly brown. When cool, store in an airtight container.

 






The Yeast Connection Cookbook

By
William G. Crook M.D.; Marjorie Hurt Jones, R.N.

The first 100 pages of this book were written by Dr. Crook and include a discussion of yeast - related problems, diets and the important role proper diets play in helping people control yeast. The second part of the book is written by Marjorie Hurt Jones, R.N., an experienced cook and an authority who has written a number of other books which deal with diet, including a popular book, The Allergy Self-Help Cookbook published by Rodale Press on food allergies, and Baking with Amaranth.
Click here to buy.

   

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