I don't understand....why can you feed him apple juice but still say you are cooking without sugar? Apple juice is very high in sugar.
And if you are trying to maximize nutrition, why are you using Minute rice and not regular brown rice?
He can't have sugar but he can have honey and apple juice? You say you are eliminating refined sugar ( really easy to do by the way) but what are you making the pie shell out of besides white flour? or are you using 100% whole wheat?
I don't understand? What sort of diet is this?
Linda C

We went to Mexico for alternative treatment for cancer. His new diet goes back to natural foods as much as possible. This is getting easier with all the new organic products that hit the shelves daily. He cannot have "refined sugar or flour." The diet does say he can have raw sugar, turbino or Sucanat - but that Stevia is the best substitute. Anything like Splenda is forbidden. I've found a wheat flour that is very nice - the first one I tried was really heavy in my baking and dry, but this new one is better. His last CT scan has not produced the result I was expecting, so I'm eliminating almost any type of sugar that is not naturally in foods. Natural sugars are OK, although they should be balanced in his diet. As a diabetic, I cannot eat a whole banana or too many carrots because they contain so much natural sugar that it gives me a headache. So, I learn to adjust and balance.

We know that juices are very high in sugar, but he is supposed to drink at least 8 oz. of 100% grape juice daily. We have to limit meats and use grains and beans more than meat for his proteins. Pork is totally out of his diet and I cannot use my microwave.

Fresh organic fruits and veggies are the best, frozen if fresh are not available and canned goods are out, but it's OK if I can my own (I haven't figured that out yet with the organic canned veggies I'm seeing).

Because of the tonic he takes he cannot have vinegar or tomatoes. Most breads contain vinegar. So, I must read labels carefully looking for regular sugar, the type of flour and salt (sea salt is what I'm to use). Homemade mayo has been a real challenge - it just doesn't taste like Miracle Whip, but with other things added, he doesn't notice the different taste very much.

I still have a lot of questions for his Mexican doctor, but we're trying as much as possible to follow the diet. A man we met has almost the same type of cancer at the same reoccurance rate. His doctor sent him home with about 3 months to live when he went to the clinic in Mexico. He has been cancer free for 8 years! That's the result I'm looking for.

He has a real sweet tooth and I'm trying to find a few things that he can have to satisfy that urge for sweet. He's getting better about not wanting the sweet stuff and eating fruit or some veggies to satisfy the munchies.

All I know is that the diet and the clinic work - their success rate is very good and I have confidence in his doctor. He spent over two hours talking with us, asking and answering questions - you don't get that kind of treatment in the USA. Also, he had to remind them of paying the bill - USA doctors want your insurance card before you even begin.

I hope this answers some questions. Like I said, I still have a lot of questions about "why."

Mariah, here is my recipe for an oil-based pie crust. It is not "flaky" like a crust made with shortening, but it is very good and tasty. You roll it out between wax paper. I think you could add some natural sweetener to the dough for a sweeter pie. I also use it for quiche. I'm including my lowfat quiche recipe too, you and your hubby might like it. It's an easy, relatively painless way to add tofu to your diet. The crust sounds like it might go well with apple pie too!

Pie Crust

Mix together:
2 cups whole wheat PASTRY flour
2 tsp. salt (or a little less, depending on how strict your diet is)
Here's where you could add a TBLSP of natural sugar

Put 4 TBLSP COLD water into 1/2 cup of canola oil. Stir until bubbles are uniformly distributed. Pour liquid into flour mixture and stir. Separate into 2 piles and roll out between wax paper. Will hang together once it's rolled out.

Low Calorie Quiche (from "Vegetarian Times" magazine)

Crust:
1/2 cup rolled oats, ground into flour in a food processor (or oat bran)
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/4 tsp. salt
1/8 tsp. baking powder
1/4-1/3 cup canola oil
2 TBLSP lemon juice
1 1/2 tsp. honey
2-3 TBLSP cold water
1-2 tsp. sesame seeds

Mix dry ing. together. Drizzle in oil until mixture looks like coarse sand. Add lemon, honey and 2 TBLSP water until the dough forms a ball. Add more water if necessary. Roll out between wax paper. Can sprinkle the pan first with sesame seeds.
Prick crust on sides and bottom.
Prebake for 10 minutes at 375 degrees.

Note: sesame seeds are undigestible whole. Toast them LIGHTLY in the oven, then grind in the blender or food processor, but not too much or you'll end up with tahini, lol! Store in the fridge and use as a topping for rice dishes, etc.

Quiche Filling ing.
1 tsp. water or olive oil
1 cup minced onion
1 tsp. minced garlic (or less!)
3 cups small broccoli florets
1-2 TBLSP water
2 large egg whites
10 oz package soft, silken tofu (Mori Nu brand comes in a cardboard box and you can keep it on the shelf, so you can stock up when you hit a big city with a comprehensive grocery or health food store, but there are other brands out there which might be at your local store too)
1 TBLSP prepared dijon mustard
1 tsp. dried basil or rosemary
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. white pepper
1-2 TBLSP grated parmesean cheese (you can substitute nutritional yeast for the parmesean. Nutritional yeast is NOT brewer's yeast, which is a nutritional supplement. Nutritional yeast is a yellow, flaky powder, is a great cheese substitute for sprinkling. You'll find it in the refrigerator section of a health food store. Store it in your fridge at home.)

Heat the oil or water in a skillet over med. heat. Add onion and sautee 3-5 minutes until translucent. Add garlic and broccoli and 1-2 TBLSP water. Steam until broccoli is bright green, about 2 min.
Drain veggies if watery. Place in the pre-baked crust. Whip egg whites until frothy. Add tofu, spices and parmesean. Blend until smooth. Pour into pie crust. Can garnish with red pepper strips if desired, but not necessary.

Bake at 350 degrees for 40 min. Watch the crust edges!

Mariah - I commend you for making the effort to cook natural and healthy foods for your DH. It takes a lot of research and time to cook in a way that is new to you.

Definitely check out the low gylcemic index recipes online or see if you can find books at your public library. I like the ones by Jennie Brand-Miller and Rick Gallop.

Thanks for the recipes and good luck finding more that meet your needs. Everyone here at the Cooking Forum has different styles of cooking so you need to pick and choose what makes the most sense for what you're trying to accomplish.

Kari