Self-published author, lecturer and passionate advocate for autism awareness and action, Susan Delaine considers Balancing the Bowl, the most important book she will write in her career. In her mission to organically heal autism, one child at a time, Susan authored two cookbooks, entitled "Balancing the Bowl" which takes a close look at the connection between autism, diet, digestion and immunity. The first edition is designed for those who have multiple food allergies, while the second contains allergen-free recipes that are completely gluten-free and casein-free.
Susan's mission to spread the word globally about the autism-diet connection and other healing methods is personal. In 2002, Susan's brilliant son, Justin, was first diagnosed with multiple, severe food allergies at the age of nine months. This diagnosis came after months of chronic illnesses and unsuccessful doctor assessments. Faced with the challenge of developing edible, nutritious meals for her son from a limited selection of ingredients, Susan was unwittingly preparing for the future challenge of using a special diet to help treat her son's autism; later diagnosed around the age of three. Despite the devastating autism diagnosis, the Delaine family empowered themselves with information on how they could help Justin as parents. Susan plugged away at her hunch that what people were eating and what they were lacking in nutrition were playing a role in their optimal learning experiences. And she was right. She began to find large bodies of research and organizations that recommended multi-tier approaches to autism, all of which included a diet free from gluten (found in wheat, barley, rye and oats) and casein (found in milk). In her quest to heal her son, Susan found remedy in recipes.
Balancing the Bowl offers a variety of recipes that are gluten-free (GF), casein-free (CF), recipes that are wholesome, family friendly and affordable. Written for those who are caring for autistic children on a daily basis, readers will not only find delicious meal solutions, but easy-to-understand food guides, a clear explanation of the autism-and-diet link and a glossary of simple definitions. Susan Delaine has devoted her career to teaching people throughout the world about the autism-diet connection. Her national media presence and books have enabled many to live healthier, happier lives. For information about television appearances, book signings, and lectures, visit www.balancingthebowl.com and www.susandelaine.com.
Chunky Red Bean Chili (gluten-free)
½ pound ground turkey or ground chuck beef
½ cup extra virgin olive oil
1 small green pepper, chopped
½ cup onion, chopped
2 garlic cloves, minced
2 tablespoons ground cumin
½ teaspoon black pepper
½ teaspoon salt
1 can (14-16 ounces) red beans, drained (do not rinse)
2 cups tomato sauce
½ cup fresh cilantro leaves, chopped
1. In a medium pot, brown meat. Drain excess fat.
2. Add olive oil, green pepper, onion, garlic, cumin, black pepper and salt. Simmer over low heat until vegetables are soft. Stir occasionally.
3. Add drained beans and tomato sauce. Stir until blended.
4. Simmer over very low heat approximately 1 hour, stirring occasionally.
5. Add cilantro. Stir and continue to simmer over very low heat for an additional 30 minutes.
6. Chili will thicken.
Serve with a baked potato, crunchy corn tortillas or with "Corn Bread Muffins" on page 49. Makes 6-8 servings.
Apple Bread (gluten free)
2 cups buckwheat flour
1 tablespoon baking powder
2 tablespoon ground cinnamon
½ teaspoon salt
1 cup unsweetened applesauce
2 cups peeled, chopped apples
1 ½ cups lukewarm water
1 cup corn or canola oil
Sweetener- 1 ½ cups raw or white sugar or 2 cups agave nectar
1. Preheat oven to 400 degrees.
2. Combine flour, baking powder, cinnamon and salt in a large mixing bowl. Sift thoroughly with a fork.
3. Add applesauce, chopped apples, water and oil and sweetener. Mix with a large spoon until well blended.
4. Pour mixture into a non-stick, 9'x5' loaf pan or use muffin cups (silicone bake ware works best).
5. Bake on middle rack of oven until top appears light brown and slightly crusty (approximately 40-50 minutes).
Makes 1 loaf.
Homemade Trail Mix (gluten free and raw)
½ cup dried, shredded coconut
½ cup each dried cranberries and raisins
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 tablespoon cold pressed oil
1 teaspoon sea salt
1. Combine all ingredients in a bowl.
2. Toss until blended.
If desired, toast the ingredients in a non-stick pan over very low heat. Use a food thermometer to ensure temperature remains 118 degrees. Toss constantly until ingredients are lightly toasted.