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My Water Diet


What current for my water diet
Detox our toxins out
Diet symptom sheet check list
Asian foods
Soups & Sauces


Now you may be overwhelmed at any cleansing diet  requirement for you to eat.   Yet you can see that the choices are varied.  it depends on you.  plus today many stores sell
This site helped make the diet easier for me.  I was willing to regain my old body at any cost.  and that meant long term thinking.
I love mexican foods so I pressed my own corn and rice
tortillas.   and you can steam your own enchiladas.  you can control your ingredients.  and therefore make it allergy free.
Another food is Stuffed Cabbage,  or Stuffed Peppers
You can love asian cooking too!
Stir frys with the with special sauces that actually look out for over processed and wheat glutens.  
you can always fall on the baked, mashed and boiled potatoes to help.  but think about sheppards pie?  made with corn or rice flours in the gravy?   its not bad.     now that we made that jump together.  you can see cornbread pizza.
Now you get the idea.


Traditional Masa
2 pounds dried corn kernels
3 to 3 1/2 quarts water
2 tablespoons ground limestone

Bring Ingredients to a boil in a large pot. Cook corn kernels over low heat, stirring occasionally, until the skins can be easily removed. Remove from heat and let stand for one day. Skin kernels and discard skins. Wash kernels thoroughly, strain through a sieve, and grind in a hand grinder. Add approximately 1 1/2 cups water and a pinch of salt. Knead until a firm, smooth dough is obtained. Add more water if necessary.

Masa and Tortillas from Masa Harina
3 cups masa harina
1/2 teaspoon salt
1 1/2 to 2 cups lukewarm water

Mix ingredients in a bowl with a fork. Gather into a ball, and knead dough until smooth and no longer sticky. Cover with a towel and allow to stand for 1 hour.

To make tortillas, line the base of the tortilla press with a sheet of plastic wrap. Pinch off balls of dough from the masa. Center the masa on the lined tortilla-press base. Cover the masa with a sheet of plastic wrap. Lower the top of the press and push down the handle. Open. The tortilla will have plastic wrap on the bottom.

Carefully peel away the plastic on top. Place your hand under the tortilla. Flip the tortilla onto the other hand so the plastic is on top. Carefully peel away the plastic. Flip tortilla onto a preheated, very hot griddle or comal. When the tortilla begins to dry on the edges, flip it over. Cook until the top begins to puff. Tap lightly with your fingertips to allow for even puffing and let cook for 1 1/2 to 2 minutes. Remove tortillas, wrap in a napkin or clean towel, and serve.

Tortilla History by the Tortilla Industry Association

According to Mayan legend, tortillas were invented by a peasant for his hungry king in ancient times. The first tortillas, which date approximately 10,000 years before Christ, were made of native corn with dried kernel. Today, corn tortillas are made from either corn cooked in a lime-based solution or by using corn flour, producing a dough, forming it like a pancake and finally baking it in an oven.

Among native Mexicans, tortillas are also commonly used as eating utensils. In the Old West, "cowpokes" realized the versatility of tortillas and used tortillas filled with meat or other foods as a convenient way to eat around the campfire.

Tortilla Facts by the Tortilla Industry Association

Thanks in part to the widespread popularity of Mexican and Southwestern cuisines, Americans love tortillas. In fact, tortillas are more popular today in the U.S. than all other ethnic breads, such as bagels, English muffins and pita bread.

In 2000, tortilla sales in the U.S. reached the $4.4 billion mark and are expected to hit $5.7 billion dollars in sales by the year 2002. As testament to their popularity, the Tortilla Industry Association (TIA) estimates that Americans consumed approximately 85 billion tortillas in 2000 (not including tortilla chips).

Tortillas have found their place in the American mainstream diet, where they now serve as substitutes for traditional breads in such popular fare as hot dogs, lasagna, pitas, sandwiches and pizza. Tortillas can be used to hold a variety of fillings, used as tasty food scoops, toasted and topped with salad, or served hot and plain.

Tortillas are a flat bread made from either corn or wheat. The versatile tortilla can be warmed in the oven, steamed, grilled, fried, heated in a microwave or toaster or baked in the oven.


Maseca Instant Corn Masa Mix

Tortillas corn flour made from ground, dried corn. Ideal to make masa harina (dough) for tortillas, sopes and empanadas, enchiladas, pupusas, guaraches and atole. Maseca Instant Corn Masa Mix is a product from Azteca Milling.

Azteca Milling LP, the producer of Maseca and "Stone Ground" VGP brand Masa - Mixta, is a division of Gruma Corporation. With 50 years of experience in the production of corn masa flour, it's no wonder that Gruma is the world's largest producer of corn masa flour.



3 cups MASECA corn flour traditional (white bag)
3 3/4 cups water room temperature
1 lb cheese (queso fresco, mozzarella or monterrey jack)
1 lb chorizo or longaniza (Mexican sausage)
vegetable oil for frying

Mix the water with MASECA corn flour and mix it until consistency and texture is uniform (about 10 minutes). The masa is ready when the masa doesn't stick in your hands. Make 20 balls of masa of the same size. (golf ball size)


Cover the top and the inside botton of the tortilla press with a piece of plastic. Place one ball in the middle and press, to form a tortilla with a diameter of 4 1/2 to 5 inches.


Pull back the top of the plastic from the tortilla. Place a spoon of cooked chorizo and a slice of cheese on top of the tortilla masa. Fold in half and seal the contents by pressing the edges together, with your fingers. Peel the empanada away from the plastic and fry it in vegetable oil at 450 F degrees until the empanada turns light brown.


Remove casting from chorizo and fry it in a large pan until browned.


Grade cheese slices into pieces of 2 1/2 inches long and 1/2 inches thick.


 Rice Flour Tortillas
Source: GFCF Recipes

2 cups gluten free mix (see below)
1  1/2 tsp xanthan gum
2 tsp sugar
1 tsp salt
2 tsp dairy substitute powder 
1 cup warm water
1.   Using a stand mixer, blend flour mix, xanthan gum, sugar, salt, and dairy substitute powder.
2.  Add the water and beat on medium speed for 1 minute.
3.  Remove dough from mixer and form a ball.
4.  Divide into 6 or 8 parts and, working on cornstarch (or potato starch if corn-allergic) dusted plastic wrap, roll out each piece very thin until it forms a 10" to 12"round.
5.  Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
6.  Leave on plastic and take a new one for each tortilla.
7.  Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.
Gluten Free Flour Mix:
2 parts white rice flour
2/3 potato starch flour
1/2 tapioca flour

a personal journey to a healthy me!
and a healty You!

I think planning a meal in a set up of food you can eat is best. for instance
3 days of oatmeal everyother day eaten
3 day of yogurt for one of the smaller meals.
3 day of banana for fluid suffers.
3 salad days for lunch. and alternate a real meat of meat potatoe or fish and mach and cheese.  with veggie.
3 days of soups homemade if desired. 
3 days of fruit for a meal ( yes I said fruit as a meal)
limit carbs and eat the smallest sweet if you have a sweet tooth.  they have mini rolos and mini reeses which are tiny but satisfy. Remember This meal for fluid suffer you don't count the carbs as you need the repairing work of fruit carbs for vascular.  also use coconut oil.  which is 76 degree solids or above it liquid just like lymph is in your body. remember move neck up and down 5  x and head side to side 10 x each morning and afternoon for fluid flow in the lymph system.
1 meal of breakfast meat and have three bad days of flour.  or spelt. which has less flour.
have two reg meals which can be used out to eat style.

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