Vegan Diet - No Animal Products
We have eliminate virtually all cholesterol from Addi and Cassi’s diet, except for the occasional treats. This includes meat, fish, chicken and all dairy products. While doctor’s don’t think diet plays a key role in NPC, we saw an immediate improvement in the twins’ stability within a week after starting a zero cholesterol diet. While we are not advocating this diet, we have remained on this strict diet for over 1 year. Today, Addi and Cassi eat soy, fruit, nuts or plant based foods but are taking Omega 3 fish oil which contains a small amount of cholesterol (10mls per day). We understand DHA could be beneficial for progressive neurological diseases.
Submit Recipes For Our Cookbook
We decided we would create a section on our website and ask people to submit zero cholesterol recipe ideas (or ideas for products that you love that don’t contain cholesterol). Any creative idea is welcome. We look forward to trying all your fabulous recipes. Our dream is to compile a cookbook, which lists all the great zero cholesterol recipes submitted by people around the world with proceeds going to NPC research. Help turn our dream into a reality by submitting a recipe today! You can post ideas in the box below or email us.
- Zero Butternut Squash Soup - submitted by Janet Beattie
- Zero Wild Mushroom Soup - submitted by Janet Beattie
- Zero Tomato Basil Soup - submitted by Dale Davis
- Zero Oatmeal Raisen Cookies - submitted by Grandma Cathy
- Zero Mac and Cheese - submitted by Kit Doerr
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October 9th, 2008 at 8:12 pm
Chocolate Pudding
Mix in a blender:
2 cups soymilk
1/4 cup organic sugar
3 Tblsp. unsweetened cocoa
2 Tblsp. cornstarch
When the mixture is well blended, pour it into a medium saucepan and cook over high heat stirring the whole time until it becomes thickened. Then turn down the heat, cover it and cook 1 more minute.
Stir in:
1 tsp. vanilla extract
Pour into dishes and refrigerate until cool, or until you can’t stand to wait any longer! Serve.
September 30th, 2008 at 5:58 am
Scrambled Tofu
1 package of firm tofu, drained
1 small yellow onion, chopped small
1 small green bell pepper, chopped or sliced
1 1/2 tsp. salt or to taste
1 tsp. tumeric
2 Tbsp. parsley, minced
1 green onion, sliced in rings
small handful of grated carrot
3 Tbsp. olive oil
Heat the olive oil in a wide pan for a minute, then add the yellow onion and saute on medium heat for 2 minutes, stirring. Crumble in the tofu with your fingers, add the bell pepper, salt and tumeric and continue cooking 7 minutes or so on medium high heat until any extra water from the tofu is cooked off. Turn off heat, and add the green onion, carrot and parsley. Stir and serve. Yummy!
September 28th, 2008 at 3:00 pm
My Momma has been raving about this recipe from Bryanna Clark Grogan:
Oven-Fried Tofu
makes 16 slices
Prepare a marinade for tofu by combining the following:
1 1/2 cups water
1/4 cup soy sauce
3 Tbsp. nutritional yeast flakes
2 tsp. crumbled sage leaves, or 1 tsp. powdered sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. onion powder
Cut 2 lbs. of reduced fat, firm or medium firm regular tofu into 1/2 inch thick slices and marinate from a few hours to a few days in the refrigerator. Turn from time to time to coat both sides.
To cook the tofu, preheat the oven to 400 degrees and coat the tofu slices in the following flour mixture:
1 cup whole wheat flour
1/8 cup nutritional yeast flakes
1/2 tsp. salt
1/2 tsp. onion powder (opt.)
pepper to taste
Lay the slices in a single layer, not touching, on two lightly greased dark colored cookie sheets (important for browning). Bake 15 minutes. Turn and bake 15 minutes more. Use immediately or cool and store.
Tip: My Mom used falafel mix for a coating instead of the flour and they were awesome!
September 27th, 2008 at 2:09 pm
Zero Cholesterol Sugar Cookies
with Lemon Glaze!! : ) : )
2/3 cup vegan margarine, like Earth Balance.
3/4 cup organic sugar
1 tsp. vanilla
2 Tblsp. soymilk or water
2 cups organic unbleached white flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Cream the margarine, sugar, and vanilla together. Stir in the soymilk or water. Add dry ingredients and mix. Chill 1 hour. Roll out to 1/8 inch thickness. Cut into shapes. Bake on a greased cookie sheet at 375 degrees for 6-8 minutes. Let cool and then glaze.
Lemon Glaze
2 cups organic confectioner’s sugar
1/4 cup fresh lemon juice
Mix together and spoon over cookies. Chill briefly to set, or eat right away!
September 27th, 2008 at 1:49 pm
Celery Stew
a delicious Iranian dish
1 bunch of celery, cleaned and trimmed and cut into
1 inch wedges
1 large yellow onion, trimmed and chopped small
Canola oil, enough to cover the bottom of a 10 inch skillet(like Rachel Ray says, two turns of the pan.)
1 1/2 cups of water
2 tsp. salt or to taste
1 bunch of mint, washed and leaves picked and chopped finely.
1 bunch of parsley, washed, leaves picked, and chopped finely. (Do the mint and parsley together)
2 lemons
Heat the skillet and add the oil, wait a minute and add the celery and onion. Saute 10 minutes. Add the salt and water to just barely cover the celery and let cook at medium high heat for 7 minutes or so till the celery is soft enough for you (taste it to see). Add the juice of two lemons, the parsley and the mint and let cook a few more minutes.
Serve over basmati rice. Ahhhhh!!
June 6th, 2008 at 3:35 pm
This is a simple drink that is easy and the girls will love. Simply, get bananas that are very ripe (more sweet), red apples, and strawberries and mix it in a blender with non-fat milk. During the summer add crushed ice!
May 6th, 2008 at 7:38 am
There is also plant-based Omega-3/DHA available. Health From the Sun makes a flaxseed oil/borage oil/evening primrose oil blend. It comes in a black bottle in the refrigerated supplements case at most health food stores. It tastes like butter and can be poured over veggie/carb meals after they’ve been cooked.
May 5th, 2008 at 4:53 am
My husband and I are long-time vegans (30+ and 15+ years). Our cookbook collection includes:
Simply Vegan by Debra Wasserman
The Vegan Epicure by Hermine Freed
Sinfully Vegan by Lois Dieterly
My Sweet Vegan by Hannah Kaminsky
Spicy Vegan by Sudha Raina
The Gluten-Free Vegan by Susan O’Brien
The Mediterranean Vegan Kitchen by Donna Klein
Everyday Vegan by Jeani-Rose Atchinson
Vegan Planet by Robin Robertson
ExtraVeganZa by Laura Matthias
Vegan World Fusion Cuisine by Mark Reinfeld and Bo Rinaldi
April 23rd, 2008 at 1:14 pm
You can make a cholesterol free lentil and rice burger. Take equal portions of shelled lentils and rice. 40g of each. Add desired chopped veggies. Rinse the lentils and rice and veggie mixture and grind them down to a semi smooth/grainy texture. Add 1 cup boiling water and let the mixture absorb the water for 10 minutes. The consistency after 10 minutes should be like thick pancake batter. Add more boiling water as needed for right consistency.
Heat a non stick skillet. Spread 1 tbsp of meal onto the skillet and form a mini patty. Flip and cook the other side when the bottom is golden brown. Cook all the way through until patty stays together. Serve with dip of choice.
April 16th, 2008 at 7:07 pm
I have a Moosewood Cookbook I’d love to give to you - it is very famous in the Vegan community and all the recipes are delicious. When can I get it to you?
Commissioner Kitty K. Jung
Washoe County
District 3, North Valleys and North and Central Reno
775.219.5472 (cell)
February 20th, 2008 at 11:35 pm
I have heard that Indian nationals from India rarely get alzheimers type diseases. Some suspect the known health effects of YELLOW CURRY (curcumin) can prevent or even cure these types of disease. Many medical studies have proven that curcumin disolves and untangles mis-shapen proteins in the brain. I suggest an Indian style diet with heavy “doses” of yellow curry based dishes. Trying such a diet for 6 months or a year may prove to be very beneficial and has little downside. I think it is well worth a try! Please GOOGLE studies about yellow curry, curcumin and alzheimers.
February 6th, 2008 at 12:57 pm
Here’s a better e-mail for me. More permanent anyway.
eric@boydyoung.com
February 6th, 2008 at 12:56 pm
I’m certain that you are familiar with this website. However, I have beencertain and been wrong before! So, here is where I go for vegan recipies.
www.veganchef.com
I’ll keep looking and let you know what I find.
February 3rd, 2008 at 5:12 pm
LENTIL SPAGHETTI SAUCE
1 medium onion, chopped
1 clove garlic, minced
½ cup olive oil
1 ½ cup dried lentils, washed
1 dried hot red pepper, crumbled (EASY TO GET TOO MUCH)
Freshly ground black pepper
4 cups vegetable (or beef flavored) broth
¼ teaspoon dried basil, crumbled
¼ teaspoon dried oregano, crumbled
1 - 16 oz can tomatoes
1 – 6 oz can tomato paste
1-tablespoon red wine vinegar
* Mushrooms or other fresh veggies can be added
Sauté onion and garlic in oil for 5 minutes.
Add lentils, red pepper, pepper, and broth.
Cover and simmer for 30 minutes.
Add remaining ingredients and simmer uncovered about 1 hour, stirring occasionally.
February 3rd, 2008 at 5:08 pm
LENTIL CASSEROLE
1 cup dry lentils, cooked
½ cup chopped walnuts
2 egg whites (or egg substitute equivalent to 1 egg)
½ cup evaporated nonfat milk
½ cup Kellogg’s corn flakes
1 large onion, chopped
1 teaspoon cumin
¼ teaspoon thyme
*lemon wedge or tomato sauce
Mix all ingredients together thoroughly. Place in an oiled 9 x 5 x 3 inch loaf pan and bake for 30 minutes @ 350 degrees
*Serve with lemon wedge or tomato sauce
(I really like it with a little lemon squeezed on top)
February 3rd, 2008 at 4:51 pm
CRISPY CHOCOLATE SQUARES
1-cup semisweet chocolate morsels (Hershey’s has some that are zero cholesterol)
1 cup butterscotch morsels (check for zero cholesterol)
½ cup peanut butter
5 cups Kellogg’s corn flakes
Directions:
In 3-quart saucepan, combine chocolate morsels, butterscotch morsels and peanut butter. Stir over low heat until smooth. Remove from heat.
Add corn flakes. Stir until evenly coated.
Using waxed paper or buttered spatula, press mixture evenly into 9 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool. Store in airtight container.
February 1st, 2008 at 4:44 am
Bev’s Chewy Cookies
Ingredients:
3 egg whites
½ tsp cream of tartar
dash salt
1 cup natural sugar
½ tsp vanilla
3 cups corn flakes - 0 Cholesterol
1 cup Hershey’s premium vanilla chips - 0 Cholesterol
½ cup chopped pecans
Directions: (use a big bowl)
~Beat egg whites ‘till frothy
~Add 1/2 tsp. cream of tartar
& a dash of salt
~Beat until stiff
~Add 1 cup of natural sugar
& ½ teaspoon vanilla
~Beat another 15 minutes
~Add 3 cups corn flakes (0 cholesterol)
& 1 cup Hershey’s premium vanilla chips (0 cholesterol)
& ½ cup chopped pecans.
~Line cookie sheet with parchment or waxed paper.
~Drop cookie “dough” onto parchment paper.
Preheat oven to 350 Deg.
~Bake for 8-10 min.
January 27th, 2008 at 5:20 pm
I just read over your recipies. I have celiac disease and have been developing recipies for the past three years. I find that thickening soups and casseroles can be done with instant mashed potatoes (not the Betty Crocker type but Paradise Valley puts out an instant potato (both regular and yukon gold) that contains no sulfites or chemicals - just potatoes.)and is delicious. Breads by Anna is the best gluten free bread mix I have found she is at www.glutenevolution.com. Gluten-free foods are very healthy, you don’t have to have celiac to benefit. I use strictly white rice flour and can’t tell the difference. Good luck.
January 2nd, 2008 at 7:07 pm
My daughter is on a vegan diet with the exception that she is allowed baked, grilled or smoked chicken and turkey (provided the spices/seasonings qualify), so her intake of food is very strict. She, like all other children, LOVES french fries. We found a 0 trans fat, 0 cholesterol, gluten-free french fry that taste’s fabulous! It’s made by McCain’s. You can check out their website: www.mccainusaretail.com. My husband and I even love them & it’s a great feeling to be able give her something she enjoys so much.
December 31st, 2007 at 5:34 pm
Hi there Hempel family,
Here are just a couple of recipes I have come across that contain “0″ mg. cholesterol - all from the Canyon Ranch Cooks Cookbook, 2001 edition.
Hopefully some that the girls will think are yummy!
Fruit Crisp (A delicious old-fashioned treat which can be make year-round)
For the fruit crisp:
4 cups of peeled and thinly sliced fresh fruit like pears, peaches, apples, berries or cherries
1/2 cup all purpose flour
1/4 cup unsweetened apple juice concentrate, thawed
For the topping:
1/3 cup all-purpose flour
3/4 cup rolled oats
1/4 teaspoon baking soda
Pinch of salt
1/3 cup brown sugar
1 teaspoon grated orange
1 teaspoon orange juice concentrate, thawed
3/4 teaspoon ground cinnamon
Dash of ground nutmeg
4 tablespoons canola oil or melted butter
1. Preheat oven to 300 degrees. Lightly coat 8-inch square baking pan with canola oil.
2. In a small bowl, combine the fruit, 1/2 cup all purpose flour and apple juice concentrate and toss until fruit is well coated. Pour into prepared pan and set aside.
3. For the topping, combine the remaining flour, oats, baking soda, salt, brown sugar, orange peel, juice and spices in another small bowl. Gradually stir in melted butter or oil and mix until mixture resembles coarse crumbs. Sprinkle evenly over fruit.
4. Bake 30 minutes or until topping is lightly browned.
Makes 8 servings
200 calories
35 gm carbs
6 gm fat
0 mg cholesterol
3 gm protein
2 gm fiber
182 gms sodium
Kiwi Banana Strawberry Shake
Ingredients:
1 medium banana1/4 cup peeled and chopped kiwi
1/3 cup chopped fresh or frozen orgaic strawberries
1/4 apple juice
1/4 cup chopped ice
Combine all ingredients in blender and puree until smooth.
Makes 1 serving
180 calories
0 mg cholesterol
45 gm carbs
1 gm fat
2 gm protein
6 mg sodium
6 gm fiber
Peach Mango Raspberry Smoothie
Ingredients:
1/4 cup chopped fresh or frozen peaches
1/4 cup chopped fresh or frozen mango
1/4 cup fresh or frozen raspberries
1/4 cup nonfat plain yogurt
1/2 cup apple juice
Combine in blender and puree until smooth.
Makes 1 serving
170 calories
TRACE of choleserol
Trace fat
39 gm carbs
4 gm protein
5 gm fiber
42 mg. sodium
Gluten-Free Fruit Muffins
Ingredients
2/3 cup brown rice flour
2/3 cup white rice flour
1/4 cup potatoe starch
3 tablespoons tapioca flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2/3 cup rice milk
1/3 cup unsweetned applesauce
3 tablespoons baby food pureed prunes
2/3 fruit sweetner
1/2 teaspoon pure vanilla extract
1/2 cup ground flax seed
1/2 medium banana
1 1/2 cups fresh blueberries
1. Preheat oven to 375 degrees. Lightly coat the cups of a 12-cup muffin tin with canola oil.
2. In a large bowl, combine flours, salt, baking powder and cinammon - mix well and set aside.
3. In a blender container, combine rice milk, applesauce, pureed prunes, fruit sweetner, vanilla extract, ground fax seed and banana and puree until mixed well, about 30 seconds. Pour into dry ingredients and mix well. Fold in blueberries until evenly distributed.
4. Fill muffin tin cups 2/3 full and bake 20-25 minutes or until golden brown.
Makes 12 muffins
170 calories
35 gm. carbs
3 gm. fat
0 mg. cholesterol
3 gm. protein
3 gm. fiber
142 mg. sodium
(Note: Oriental markets carry a very fine white rice flour that perform well in this recipe. Fruit sweetners are syrups made from fruit juices. Combos like pear, apple and grape juice are found in natural food stores like Whole Foods.)
Rice Bread
2 Tablespoons active dry yeast (2 packages)
1/2 cup warm water (90-105 degrees)
6 tablespoons fruit sweetener
3 1/4 cups water
1 tablespoon rice viegar
1/2 cup olive oil
1 cup ground flax seed
2 1/2 cups white rice flour
1 1/4 cups potatoe starch
1 1/4 cups tapioca flour
1 tablespoon salt
1 tablespoon unflavored gelatin
1 teaspoon fruit pectin
1. In small bowl, dissolve yeast in warm water. Add 2 tablespoons fruit sweetener and let sit until bubbly, about 5 minutes
2. In a medium bowl, combine water, 4 tablespoons fruit sweetener, rice vinegar, olive oil and ground flax seed. Mix well, about 1 minute, and set aside for 10 minutes.
3. In the bowl of an electic mixer, combine remaining ingredients. Add yeast and flax seed mixtures to dry ingredients and beat on high for three minutes using paddle attachment or if using electric mixer, use beaters and mix on low speed.) The dough should be the consistency of thick cake batter. Cover the bowl with a towel and let rise in a warm place, about 45 miutes.
4. Preheat oven to 400 degrees. Lightly coat two 8 1/2 x 4 1/2 bread pans with olive oil.
5. When the dough has doubled in size, beat again for 2 minutes. Divide dough evenly between the two pans. Let rise in warm place, uncovered, until dough just reaches the rim of the pan. Carefully transfer to the oven and bake for 15 minutes. Cover with foil and bake for 40 minutes more. Remove foil and bake for another 5 minutes. Total baking time should be one hour.
6. Remove loaves from pans and cool on a rack. Slice each loaf into 14 slices as needed.
Makes 2 loaves
Each slice contains approximately:
165 calories
29 gm carbs
5 gm fat
0 mg cholestorol
3 gm protein
269 mg. sodium
1 gm fiber
That’s it for now!
Hugs to the girls,
Kathy Love
December 9th, 2007 at 3:32 pm
This web site has a great recipe for a soup that’s kind of like cream of asparagus, but the thickening agent is cooked brown rice instead of butter and cream. Sounds strange, but it’s really good. Just requires some use of the blender or food processer.
I made this a couple of years ago and it turned out great. I had a friend whose husband was lactose intolerant so he couldn’t eat any “cream of” soups. This was a great alternative.
Sorry…here’s the link.
http://www.recipesource.com/soups/soups/07/rec0728.html
December 5th, 2007 at 1:50 pm
Hi Addi and Cassi,
I talked to your Grandma Bev (my sister)last night and we talked about the recipes you need. I told her I have some, so they will be on the way soon.
Have a wonderful Christmas with your parents. I hope you get to see lots of your relatives, too.
I send you lots of prayers! Eileen
November 25th, 2007 at 8:50 pm
John (Grandpa) Hempel’s Favorite Salad Stuff
Combine all ingredients in a bowl and marinate overnight. Stir occasionally.
Grandpa loved this on a tossed lettuce salad, or he’d skip the lettuce and eat a bowl of it with French’s canned French Fried Onions sprinkled on the top.
1 - 2 chopped tomatoes
½ - 1 (14 oz) can Reese quartered artichoke hearts
4 – 6 oz sliced fresh mushrooms, stems removed
3 – 4 sliced green onions
2 – 3 celery stalks sliced. (scrape/peel off most of the strings first)
1 small (2 oz) can Lindsay brand sliced black olives
Small handful of raw pinion nuts
1 - 1½ cups Girard’s brand Champagne Salad Dressing
November 22nd, 2007 at 9:33 am
Here’s a good link to a vegan recipe website that was sent to us by Megan Bowen and her sister Shannon Barker:
http://www.fatfreevegan.com/