Here are some recipes to warm your heart, body and soul on these chilly winter days.


Creamy Nut Breakfast Pudding

Dr. Crook designed this filling breakfast pudding for first few weeks when you don’t eat any fruit and may not tolerate grains. The non-grains alternatives contain more protein and are lower in carbohydrates than true grains. Expect “creamy,” not sweet,” from this hearty winter fare.

1 cup cook quinoa, amaranth or buckwheat
Diced, cooked sweet potato or butternut squash
1/3 cup Brazil or other nuts
1/3 cup water
1/3 teaspoon vanilla (optional)

Put the hot or cold quinoa, amaranth or buckwheat in a cereal bowl. Reserve 2-4 tablespoons. In a blender, grind the nuts to a fine meal. Add the water, vanilla and the reserved grain. Blend until smooth and slightly thickened. Taste. Add salt, if necessary. Pour into a cereal bowl, stir and enjoy.

Note: Minimize the inevitable mold that nuts contain by ordering them fresh from a supplier. Refrigerate or freeze them promptly.

Country “Corn” Bread

You can use dozens of variations on this versatile and filling recipe that goes well with warming winter soups.

1 cup water or fresh fruit joice (or part water and part furit puree)
1 teaspoon unbuffered, corn free vitamin C crystals
2 cups flour—choose one or create a mixture:
amaranth, buckwheat, quinoa, barley, kamut, millet, oat, rice, rye, spelt or teff
1 teaspoon baking soda
1 teaspoon salt
1/3 cup oil
1-2 tablespoons water, juice of fruit puree (optional for moister bread)

Preheat oven to 400 degrees. Oil and flour a pie plate or an 8- or 9-inch baking pan.
Combine the water or juice with vitamin C crystals and stir. Set aside to dissolve.
Combine flour, baking soda and salt in a bowl. Whisk well to mix ingredients.
Add liquid with dissolved crystals and oil at the same time. Stir quickly with a few swift strokes, only until the dry ingredients become moist. The batter should be heavy, but pourable. If necessary, add another 1-2 tablespoons of liquid.
Scrape batter into the pan. Bake 16 to 20 minutes or until a toothpick thrust into the center comes out clean and dry.


  • Add chopped nuts
  • Use stevia tea: dissolve 1/8 to _ teaspoon of stevia in the water used in this recipe
  • Add from 1 teaspoon to 1 tablespoon of guar gum to the dry ingredients for a lighter bread.

These and dozens of other delicious recipes are available from The Yeast Connection Cookbook, by William Crook, M.D. and Marjorie Hurt Jones, R.N.


The Yeast Connection Cookbook

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.


Share this page with a friend!

Home - About - Yeast-Fighting Program - Connecting - Resources - From the Book - Store
Expert Advice - Yeast: Yes or No - Try This - e-News Signup - Success Stories - For Health Pros
© Woman's Health Connection. A Division of Professional Books. All Rights Reserved.
Read our privacy guidelines
Legal Disclaimer
Contact Us