Books You MUST Read, But Not While Drinking a Diet Coke…

Hey Friends,

Have you missed me? This season of my life has been super busy. I am still cooking and baking away, but finding the time to post about it has been challenging. But I did want to fill you in on a couple of books I’ve read that have great information and should convince you to rethink what you are eating.

The first book…(go get it right now, click here )…is a #1 New York Times bestseller and a finalist for a 2013 Books for a Better Life award.

Written by a neurologist, this book examines and proves with study after study how carbohydrates (both healthy and unhealthy carbs) are destroying our brains.  It shows how grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more. Dr. Perlmutter ealso offers how you can spur the growth of new brain cells at any age and how to remedy our most feared maladies without drugs.  I absolutely recommend this book to anyone who asks me what they should read.


The next book I highly recommend (get it by clicking here), is an epic study written by a dentist. Since I am a dentist, I appreciate that fact. :)
It is an eye-opening read about the importance of whole food nutrition, and the degeneration and destruction that comes from a diet of processed foods.

I can’t say it any better than the Amazon description so here it is:
For nearly 10 years, Dr. Weston Price traveled around the world in search of the secret to health. Instead of looking at people afflicted with disease symptoms, this highly-respected dentist and dental researcher chose to focus on healthy individuals, and challenged himself to understand how they achieved such amazing health. Dr. Price traveled to hundreds of cities in a total of 14 different countries in his search to find healthy people. He investigated some of the most remote areas in the world. He observed perfect dental arches, minimal tooth decay, high immunity to tuberculosis and overall excellent health in those groups of people who ate their indigenous foods. He found when these people were introduced to modernized foods, such as white flour, white sugar, refined vegetable oils and canned goods, signs of degeneration quickly became quite evident.

To see what other books I recommend, click here.

As for the diet coke:

This video sums it up nicely.  As an aside, you’ll note in the video that Phosphoric Acid is mentioned as an ingredient of colas. While watching this video, keep in mind that in dentistry, we use Phosphoric Acid to treat enamel (read: microscopically strip minerals from the tooth) so that we can bond adhesive filling materials to tooth. Which then begs the question, if we know it does that to teeth after a 15 second application, what is Phosphoric Acid doing to your insides when you drink it?!  Watch this video and let me know what you think in the comments section below.

Happy Reading and Viewing!!

Gluten-free Pumpkin Pecan Scones

Gluten-free Pumpkin Pecan Scones
It’s that time again. Even though it’s unseasonably hot in Southern California, the local markets have started to push their Halloween and Fall decor. And frankly, all the pumpkins everywhere just made me have a hankering for pumpkin flavored baked goods. So in the next couple of months, you may see more pumpkin recipes from me.


Here is one that I’m absolutely in love with. If you know me, you know that I am a fan of reducing the amount of sugar in recipes. So you might be surprised that I chose to glaze these scones. You don’t have to use the glaze in this recipe but I have to admit, using the glaze gives these scones an extra amount of pizzaz. So I went ahead and glazed them (and I’m not going to feel bad about it…really).

Gluten-free Pumpkin Pecan Scones
Pumpkin Pecan Scones
2 cups all-purpose gluten-free flour (this time I used Namaste Foods Biscuits Pie Crust and More Mix … I got a good deal on it)
7  Tablespoons sugar (I used Organic Coconut Sugar)
1 Tablespoon baking powder
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
6 Tablespoons cold butter
1⁄2 cup canned pumpkin
3 Tablespoons rice milk
1 large egg (or its equivalent in Egg Substitute)
1/4 cup chopped pecans


Powdered Sugar Glaze

1/2 cup + 1 Tablespoon of powdered sugar
1 Tablespoon rice milk



To Make the Scones:

Preheat oven to 425 degrees F.

Line a baking sheet with parchment paper.

Use a whisk to combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, almond milk and egg. Fold wet ingredients into dry ingredients. Then fold in the pecans. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

Gluten-free Pumpkin Scones

Use a large knife or a pizza cutter dusted with flour, to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

Gluten-free Pumpkin Scones

Gluten-free Pumpkin Scones

Place on a prepared baking sheet.

Gluten-free Pumpkin Scones

Bake for 14 to 16 minutes. Scones should begin to turn light brown.

Place on wire rack to cool

To Make the Glaze:

Mix the powdered sugar and 1 tablespoon rice milk together until smooth. Allow the icing to thicken a little (it will do that if you let it sit for a few minutes) before using it.

When scones are cool, use a spoon to drizzle the glaze over the top of each scone.

Let the glaze set before serving.



*You can make this recipe casein-free by using an all purpose flour blend that does not contain milk powder – read the ingredients of your favorite brand. You would also have to use Ghee or Clarified Butter instead of regular butter.

*You can cut the scones into smaller servings, if you wish to serve more people. The reality in my house is that we just eat two smaller scones instead of one big one, so I save us the hassle and just make big ones. :)

*On the random chance that you don’t eat these all in one sitting….store them in an airtight container to maintain freshness.



Gluten-free, Dairy-free Zucchini Walnut Bread


It’s summer, which means that zucchini are aplenty. In fact, so much so that we can’t eat them as fast as my parents garden can grow them! Not one to waste, I decided it was time for some zucchini bread. So here is the recipe I made today (and am munching on as I type this up…) Enjoy!



Nonstick cooking spray for the pan.
1 1/2 cups gluten-free all-purpose flour (check your blend to make sure it doesn’t contain any dairy powders)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon Xanthan Gum
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg

2 large eggs
3/4 cups granulated Organic Coconut Sugar
2/3 Cup sunflower oil (or other vegetable oil)
1 teaspoon pure vanilla extract, I used bourbon vanilla
1 cup finely grated zucchini

1/2 cup chopped walnuts


Heat the oven to 350°F.

Grease a 4.5 x 8.5″ loaf pan with nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder, cinnamon, xanthan gum, baking soda, salt and nutmeg until well blended.

In a medium bowl, using a whisk, lightly beat the eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended. Stir in the vanilla and then the zucchini.

Pour the liquid mixture into the flour mixture and stir until combined. Add the walnuts and gently fold into the mixture.

Spoon the batter evenly into the prepared loaf pan.

Bake until golden brown and a wooden pick inserted into the center comes out clean, 50 to 60 minutes.

Remove the pan from the oven and immediately remove the bread from the pan. Turn the loaf on its side and let cool on a wire rack.