Lemons 'n Lyme

When life gives you lemons, use them to beat Lyme

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Apple Cinnamon Buckwheat Granola (Low-Fat/Vegan/Raw/Paleo)

So in my last post, I discussed my obsession with buckwheat. Here we go again. Seriously, it is so versatile! I used buckwheat flour for my pancakes and now we’ll be using buckwheat groats to make some awesome granola!

I LOVE granola. Like, it’s a problem. I could live off of it. But oats don’t agree with me and I’m not a huge fun of nut-based (paleo) granola’s because 1) nuts can be hard to digest 2) I can’t eat just a 1 ounce serving, that’s not satisfying. I eat BOWLS full and that can be upwards of 1000’s of calories just for breakfast! 3) there’s a lot of fat in those nut based granola’s, dang!

So, I recreated some yummy, classic granola flavor and crunch using buckwheat groats. You can make this granola fully raw if you own a dehydrator. I don’t, so I used the low setting on my oven.

This recipe is perfect for transitioning from holiday eating and getting back on track with healthy eating. It’s got the crunch and slight sweetness you’re body is still craving from overindulging during the holidays, but it’s healthy and low-fat to get your body back on track in the New Year. So get to reading and start prepping this breakfast so it’s ready to go next week when you’re trying to get back on track ;).


Apple Cinnamon Buckwheat Granola


1 cup of buckwheat, sprouted (about 2 cups once soaked)*

1/2 cup plain applesauce

1 medium-large apple, chopped (about 1 cup)

1 tbs. coconut oil

1 tsp. cinnamon

1/2 cup of raisins

*To sprout your buckwheat, place 1 cup of dry buckwheat groats in a glass jar, fill the jar with filtered water (be sure to fill the jar with about double the water as the buckwheat will expand). Let sit overnight then thoroughly drain and rinse the groats (they will have a filmy layer, just rinse well!). You can go ahead and use your groats now or continue to sprout them, which I like to do if I have the time. Do this by placing the groats in a strainer and rinsing them with water every 12 hours until little tails begin to sprout. This takes about 3-4 days.

If using an oven, preheat to 200 F. If using a dehydrator, then pull that baby out and get it ready to go.

Combine all ingredients in a bowl and mix well.

Spread granola mixture over a parchment lined baking sheet to form an even layer. If using a dehydrator, spread granola over lined dehydrator sheets.

Place granola in dehydrator for about 12 hours OR in the oven for about 3, until desired crunchiness is reached. If using an oven, be aware that once you pull the granola out, it will harden/become crunchier as it cools and dries. (The first round I made, I left in for between 4-5 hours and it was a bit TOO crunchy.)

Store in an airtight container (I store mine in a glass jar which works perfectly) for up to a week or in the freezer for up to a year.







Simple, Basic Buckwheat Pancakes (Vegan, Gluten-free)

I love buckwheat. I always forget about it, but recently it came back into my life and now I can’t let it go. It has a nutty, very earthy flavor that tastes so… real. Maybe that doesn’t quite make sense, but the earthiness just makes it so substantial. The crunch of buckwheat groats (recipes to come!) is incredibly satisfying and this pancake recipe made with buckwheat flour has such a simple, natural taste.

So what is the deal with buckwheat? Paleo peeps shun it BUT it’s technically not a grain. Buckwheat is a seed of a flower. So, it’s a seed. Not a grain. Certainly paleo (in my book), although most paleo eaters shun it due to it’s high carbohydrate content and lower nutritional value. HELLO CARBS! If you’re vegan, you probably ain’t scared of them. And if you’re high carb vegan, you’re about to praise Jesus for these pancakes. But 1 serving of buckwheat contains 6 grams of protein, as well. This recipe has 1 cup of buckwheat flour, so if you eat the whole batch (which isn’t hard to do, trust me) that is 24 grams of protein! Even if you just eat half the batch, that is 12 grams of plant based protein. Sorry, I wasn’t aware that carbs and protein were BAD for you.

A few notes about the recipe:

This is a recipe for the most basic pancakes you can get your hands on. This allows you to flavor and top them with whatever your little heart desires. They are not sweet, allowing you to go for a more savory dish if you please. You can add more liquid for a thinner batter and create more of a crepe which can easily be made savory by stuffing it with whatever saltiness you love (you can leave out the maple syrup to really get that affect).

If you use the original recipe and want a sweeter flavor, just add a little more maple syrup to the batter. OR just douse them in maple syrup post-cooking. That’s what I do. Or add fruit and little maple syrup on top. And they are perfect! I’m not a fan of overly sweet pancakes (or breakfast foods in general, for that matter). I’m trying to fuel my body for the day, not put myself in a sugar coma for the next 12 hours. But, that is what I love so much about these pancakes! Not super sweet and so earthy I feel fueled and healthy after consuming them.


Simple, Basic Buckwheat Pancakes

Makes about 8 medium sized pancakes


1 cup buckwheat flour (or fresh ground buckwheat groats=buckwheat flour)

1 tsp. cinnamon

1/2 tsp. baking soda*

1 tsp. vanilla extract

1 tbs. maple syrup

1/4 cup applesauce

3/4 cup non-dairy milk or water*

*I am at altitude (over 7,000 feet) so you may need to up the baking soda to 1 tsp. and decrease liquid to 1/2 cup if you are lower. Start with 1/2 cup of liquid and if the batter is too thick add the remaining 1/4 cup.

Mix all dry ingredients in a bowl. Add wet, and whisk to combine.

Heat  frying pan over medium heat with a small amount of oil of choice to keep pancakes from sticking (coconut oil works great or the spray can of olive oil).

Drop about two tablespoons of batter into pan and allow to spread. Cook until bubbles begin to form around edges (or edges begin to harden) and then flip. Cook about 2 minutes per side.

As the pan heats up during the cooking process, you may need to decrease your heat to medium-low so that future pancakes don’t burn.

I like to top mine with almond butter, fruit, and maple syrup.






Treatment Update 12/15

How often would you all like a treatment update? I do it pretty spontaneously, mostly based on major changes in treatment or how I’m feeling. But I can happily do it once a month if you’d be interested in keeping up with my progress more often and in a more official manner. Just let me know in the comments what you would like!


This past month has been pretty rough. At the end of October I made a week long trip back to DC for a grad school interview and to see old friends. That seemed to set of a series of events upon returning to Santa Fe. I felt very run down by the end of my trip (for obvious reasons) but couldn’t quite seem to recover like I normally do after a few days of intense detoxing. A week after my return to NM, I came down with what I believe was the flu. Let me tell you, real people sick IS NOT FUN! I haven’t had the flu since I was a kid…. I’m not sure where or how I got it (I’m assuming from traveling) but, it sucked. I managed to sleep it off, get some ear ozone to speed up the healing process, and get through it fairly quickly. It seemed to linger after that, though.

Also, if you didn’t know, I got a port-a-cath placed. It took 3 attempts to finally get to the clinic to do it. Try 1: I requested a specific doctor and when I got there it was not him. So I refused the surgery and rescheduled. Try 2: I had the flu and surgery+fever does not mix. Try 3: WIN! The day before Thanksgiving, a week after the flu, I drove down to Albuquerque, had my surgery with the best of the best, and came home to recover with a big, yummy Thanksgiving meal the next day.

But, alas, nothing is easy with me. I had an allergic reaction to Chlorhexidine, the antiseptic they use to clean your skin before surgery and before any port access. My chest and neck were covered in a very red, very itchy rash (which you can see the remains of in the pictures below). I had to pause treatment for a moment to let it heal. I’ve healed. We’re good. Don’t worry. I get the special cleaning cream now.

THEN, this past Friday I couldn’t stop throwing up. I couldn’t keep anything down, not even a sip of water. Luckily my doctor and nurses are amazing, got me in for fluids and anti-neasua meds, and made me feel SO much better.


The magnesium in my fluid drip made me so hot they had to cover me in ice packs

Woah woah woah let’s back up a few steps. In a previous post I mentioned that I stopped LDI treatment. Yes, I stopped it. It wasn’t working for me and it just seemed pointless to keep going, at least for right now. Different treatments work for different people so it’s possible LDI just wasn’t for me. Dr. Vincent also says that if you are doing LDI, to stop all other killing protocols. Well, I was still on other treatment protocols. Lots of factors here, folks. But we had to make the decision we thought was best for me.

And now only backing up a couple of steps. I GOT A PORT! WHAT?! Yes, I have this little thing in my chest that leads to my heart and makes my IV’s so much easier! It’s like a picc line in your chest. So, what do I use it for?

Current Treatment Protocol:

2x/week ozone therapy and glutathione push (soon to add in phosphytidal choline push)

2x/week bee venom therapy

2x/month therapy to work on the mental aspect of Lyme

the usual round of supplements (leave a comment below if you’d like to see my current pill regimen)

Herbals: Japanese knottwood, ABAB by Byron White, Biocidin for biofilm busting

My usual detoxing

We may eventually be adding to my IV protocol (actually, probably, will be) but we have to ease in and see how things are working, first. Now that I have this port I’ll be able to do some IV’s at home which makes it cheaper and easier.

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How am I feeling? No different. As you saw, it was a rough month. Who knows if I had a few different bugs/viruses that were working their way through my system or if I’ve been herxing a lot from the new rounds of treatment (including ozone and finally having worked up to a full bee appointment). All I can do is keep pushing and see what happens next.

I hope everyone is doing well or at least hanging in there and you’ve all had a cheerful start to the holiday season.

As always, sending my love and healing to each and every one of you!

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Kale and Persimmon Salad

As I mentioned in my previous post, part of our Thanksgiving meal was a big kale and persimmon salad. It’s easy and delicious, utilizing what has fast become my favorite fruit of the season. Did you know I had never had a persimmon before last Thanksgiving?! That’s right, my first persimmon was a year ago.

They are delicious in/on everything! Eaten plain, blended into banana ice cream, on a salad… Speaking of salads, let me share this recipe with you! It’s a super easy and tasty dish to add to your holiday menus or even to eat all by yourself for lunch or dinner.


Kale and Persimmon Salad

serves 4-6


1/2 bunch of green kale

1/2 bunch of red kale

1/2 head of butter lettuce

2-3 persimmons, thinly sliced

1 small red onion, diced

1/4 cup dried cranberries (fruit juice sweetened)

1/4 cup pumpkin seeds


1/8 cup apple cider vinegar

1/4 cup olive oil

2 heaping teaspoons dijon mustard

2 tablespoons full fat coconut milk

1 heaping tablespoon honey

Wash and dry your lettuce. Pull the kale off the stems and chop/tear into bite size pieces. Place your kale in your salad bowl and sprinkle with salt. Massage your kale until the greens begin to darken and soften.

Tear/chop your butter lettuce into bite size pieces and add to the kale. Add the remaining salad ingredients to the bowl.

Combine all your dressing ingredients in a small bowl and whisk until thoroughly combined.

Pour dressing over salad and toss well.