REMEDY ADHD - Change Your Diet For ADHD & ADD

1/2 cup (125ml) kefir
2 tbsp flax seed, pumpkin seed or walnut oil
4 slices toasted rye bread
1/2 cup (125ml) red beets cooked and cut into strips
2 cups (500ml) fresh fruit ( payaya, pineapple or watermelon
2 tbsp raw pumpkin seeds

In a small bowl, combine kefir and oil.  Spread toast with the kefir oil mixture and place the beets over the top. 

Serve with fresh fruit sprinkled with pumpkin seeds.

2 tbsp green chopped onions
2 minced cloves of garlic
1 tsp fresh ginger minced
1 cup (250g) Chinese broccoli (gai lan) cut into 3" (8cm) strips
1 cup (250ml) leeks
1 cup (250ml) shiitake mushrooms, sliced
1 cup (250ml) carrots, julienned
1 cup (250ml) siu choy, julienned
2 tbsp extra virgin olive oil
4 cups vegetable stock
1 cup (250ml) brown rice, cooked
1 tsp fresh cilantro, chopped
Herbamare for taste

In a large pot, heat oil over medium heat and brifly saute onion, garlic, ginger and all vegetables ( except cilantrol). 
Add vegetable stock and cook for 3 minutes or until vegetables are tender. 
Stir in rice and cook for 3 minutes to 4 minutes longer and then add cilantrol.
Remove from heat and let sit for a couple of minutes.
Season with Herbamare and serve.

2 cups leftover chicken
2 stalks of celery
1/4 medium red pepper sliced
1/4 small onion, chopped
1 small carrot, julienned
3 tbsp sweet pickled relish
1 tsp of fat reduced natural mayonnaise
Green leaf lettuce
1 small tomato cut into slices
Whole wheat or rye bread

Shred carrot and finely chop up the chicken, celery, red pepper and onion in a bowl. 
Mix well together with the pickled relish and mayonnaise.
Spread on bread and top with lettuce and tomoto

1 cup brown rice
2 1/2 cups water
1 kg salmon fillet or 4 tins of canned salmon in spring water 
1/4 cup orange juice
1 tsp dried dill weed
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried mustard
1 tsp lemon pepper
 

Preheat oven to 250 degress F (175 degrees C)
In a saucepan bring around 2 1/2 cups of water to the boil.  Add the rice and stir. 
Reduce the heat, cover and allow to simmer for 20 minutes. 
In a large pan, add enough water to just cover the bottom of the pan and lay the salmon fillet in the pan, with the pink side up. (do the same with the canned salmon)
Place the cooked rice around the outside of the salmon.  Sprinkle orange juice over the fish and rice.
In a smalle bowl, combine dill weed, rosemary, basil, mustard, lemon peper and sprinkle over the salmon and rice.  Cover with aluminum foil.
Bake in a preheated over for 30 to 40 minutes or until the salmon is tender and flaky.

3/4 cups natural brown long-grain rice
1 handful of wild rice (optional)
400g chicken breast, diced
1 large onion, roughly chopped
3 cloves garlic, crushed
1 green pepper, diced
1 red pepper, diced
3 tblsp canola or olive oil ( cold pressed is better)
2 tomotoes, skinned & chopped (optional)
good pinch of saffron (Indian)
Fresh (or dried) garden herbs: basil, oregano & parsley

2 cups whole milk
2 eggs (preferably FREE Range)
2 egg yolks
1/3 cup sugar
1 tsp vanilla extract
Freshly grated or ground nutmeg

Prehead oven to 300 degrees F.
Place six 4 ounce overproof cups  or (ramekins) in a deep baking pan just large enough to hold them.
In a medium saucepan, bring the milk to a simmer over medium to low heat.  Slowly pour the egg mixture into the simmering milk, whisking gently to combine.  Pour the mixture through a fine strainer into the cups, then sprinkle lightly with the nutmeg.  Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.  Let the custard cool in the water bath for about 2 hours before serving.