The ADD and ADHD Cure: The Natural Way to Treat Hyperactivity and Refocus Your Child

By Jay Gordon, M.D., with Jennifer Chang

Summarized with permission of Wiley (www.wiley.com).
All rights reserved.

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Here are a few ideas for recipes:

Dip

Guacamole

1 large tomato, seeded and chopped
1 cup chopped white onion
1 tablespoon chopped cilantro
3 tablespoons minced red bell pepper
3 large avocados, pitted
1 teaspoon chili flakes
1 small serrano chili pepper, diced
Pinch of salt
Dash of ground pepper

Combine all of the ingredients in a large bowl and mash to the desired consistency. Guacamole can be chunky or smooth.

Smoothie

Blueberry and Apple Smoothie

1 snack bag frozen blueberries
1 cup orange juice
1 banana
1 small apple, peeled and sliced
Place all of the ingredients in a blender and blend until smooth.

Place all of the ingredients in a blender and blend until smooth.

Spread

Mushroom Caviar

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 pound white mushrooms, sliced 1 tablespoon tamari 1 teaspoon dried thyme Dash of pepper

Heat the olive oil in a skillet over medium-high heat. Sauté the onion and garlic until the onion is translucent, about 8 minutes. Add the mushrooms and continue sautéing for 4 minutes. Add the tamari. Stir to combine, then remove from the heat. Place all of the cooked ingredients in a food processor. Add the thyme and pepper. Pulse on and off 5 times.

Salsa

4 large tomatoes, chopped and seeded 1 bunch of green onions, chopped 4 garlic cloves, minced 1 cup loosely packed chopped cilantro V2 cup minced green pepper (optional) 1 cup corn kernels (optional)

1 small serrano chili, minced (yields 2-3 tablespoons)
1 teaspoon ground cumin

Combine all of the ingredients in a nonmetal bowl. Mix well, cover, refrigerate, and allow to marinate for several hours. For a sweet version of this salsa, add:

1 cup cubed pineapple
1 cup chopped papaya
1 cup apricot juice

Lunch

Bean and Rice Burritos in Corn Tortillas

Preheat the oven to 350 degrees F.

Place a tortilla on an oiled baking sheet. Fill with rice and cooked beans and roll up. Top with salsa and shredded soy or almond cheese. Heat the tortilla in the oven for 3 to 5 minutes.

Salad

Mexican Kidney Bean Salad

1 cup cooked kidney beans
1 cup grated carrots
1 cup chopped celery
2/3 cup chopped red onion
1 cup seeded and chopped tomato
1 cup chopped red bell pepper
1 cup cooked corn kernels
1 cup cubed avocado
1 cup chopped cilantro
3 tablespoons olive oil
1 cup red wine vinegar
1 tablespoon granulated garlic
1 teaspoon cumin
Pinch of salt
Dash of ground pepper

Combine the beans, carrots, celery, onion, tomatoes, red pepper, corn, avocado, and cilantro in a large bowl. Toss gently to mix.

In a small bowl, whisk together the olive oil, vinegar, garlic, cumin, salt, and pepper. Pour the dressing over the salad and toss gently.

Serve as a side dish or on a bed of shredded lettuce.

Dressing

Cucumber Dressing

1 cup red wine vinegar
l cup water
2 tablespoons honey
3 tablespoons lemon juice
1 teaspoon soy sauce
Dash of powdered mustard
1 teaspoon basil
3 cucumbers, peeled and diced 2 tomatoes, seeded and chopped

Mix all of the ingredients except the cucumbers and tomatoes in a large bowl until well combined. Add the cucumbers, cover, and allow to marinate overnight in the refrigerator. Place the cucumber marinade and tomatoes in a blender and blend until well combined.

Soup

Moroccan Vegetable Gumbo

1 cup cooked red beans
3 onions, sliced
4 garlic cloves, minced
1 cup chopped celery
1 1/2 cups diced carrot
3 cups diced sweet potatoes
1 cup diced zucchini
2 cups sliced red pepper
1 cup chopped tomatoes
3 cups vegetable stock
1 cup tomato juice or sauce
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon turmeric
1 teaspoon cinnamon
1 teaspoon soy sauce
2 tablespoons honey Dash of cayenne pepper Dash of paprika Pinch of saffron
1 cup raisins

Combine all of the ingredients except the raisins in a large saucepan. Make sure the liquid reaches three-quarters of the way to the top of the vegetables. Cover and simmer over low heat for 45 minutes. Add the raisin and continue cooking for 10 more minutes. Add the beans. If you need more liquid, add more stock. Adjust the seasonings to your taste. Serve with warm rice.

Entree

Mushroom and Vegetable Risotto

1 pound extra-firm tofu, cut into '/2-inch cubes
2 tablespoons toasted sesame oil
2 tablespoons canola oil
1 large onion, sliced thinly
3 garlic cloves, minced
2 medium carrots, julienned in 3-inch strips
4 stalks celery, julienned
1 medium-size zucchini, julienned
1 '/2 cup sliced white mushrooms
1 cup sliced thinly green bell pepper Vi cup sliced thinly red bell pepper 4 cups cooked short-grain brown rice
2 cups vegetable stock 1 tablespoon tamari

Toss the tofu with the sesame oil in a medium bowl. Set aside.

Heat the canola oil in a skillet over medium-high heat. Sauté the onion and garlic until the onion is translucent, about 8 minutes. Add the carrots, celery, zucchini, mushrooms, green pepper, and red pepper. Continue to sauté for 5 minutes.

Add the cooked rice and the tofu to the saucepan. Stir to combine well. Next, add the stock and the tamari and keep stirring. Simmer until the liquid is almost gone. Remove from the heat and let sit for 10 minutes. Serve warm.

Dessert

Bananas in Fruit Sauce

1 cup fresh strawberries or
l cup raspberries
1 tablespoon soy milk
l teaspoon vanilla
2 bananas
sliced Mint leaf (optional)

Place the berries, soy milk, and vanilla to a blender and blend until well combined. Arrange the banana slices in a circle and pour the puree over them. Top with a mint leaf, if desired.

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