The Autoimmune Plant Based Cookbook: Recipes to Decrease Pain, Optimize Health, and Maximize Your Quality of Life Paperback – Illustrated, 21 April 2019

When I first started on the program I thought it seemed more daunting than it actually turned out to be. It involves soaking your seeds, peudo-grains and legumes before cooking or consuming them but it's actually very simple and I love this clean, eating diet (I've been on it for about 6 to 7 weeks so far and will continue to the end). I hope to start sprouting very soon as that also is a simple process and releases healthy nutrients. While on the healing part of the program (healing the gut) there are foods that are necessary to avoid but I have not felt hungry or bored with the diet or that it is lacking in any way. I'm also very motivated to keep my focus because I'm determined to get healthy. I've also lost about 20 lbs. so far and hope to continue to lose more but my real focus is on getting healthy. The weight loss is a happy side effect of eating clean, healthy, plant-based, healing foods.

Excellent! Good information, easy to understand, comprehensive plan. Easy to follow weekly menu for first phase of healing. Though it's difficult to leave off favorite foods, the recipes in this book are satisfying, simply prepared and absolutely delicious. They are also unique. I am a cookbook collector, I love to cook, and have been Vegetarian/Vegan for some time. My gut health has been destroyed by long term courses of antibiotics after being exposed to TB and traveling overseas. It's a nice surprise to try new food items from the grocery stores in the US like Yuca with coconut milk. I also have never cooked with young coconuts before, but these types of foods are at the grocery store and turns out they are delicious! There are also substitute items if you're not feeling brave enough to try Yuca etc, but I'd say go for it, food adventuring is fun! The buckwheat waffles on the first day were excellent. So far my family has loved every recipe I have made from this book so far, which is great, because it's hard to cook a special diet for yourself and also prepare meals for the family who might not be on a food sensitivity diet. I have been able to overlap and serve recipes from this book and they don't even notice we're missing the gluten, corn, soy etc for breakfast and lunch. So happy at this point, and will plan to update after 4 months to report if it's helped my symptoms.

This is the best book ever! I have arthritis for 9 years and I have been studying hard to find a way to reverse the disease. I learned a lot on this years and I can tell based on all the real and false information towards diet this is the best book ever. Summarizes the most important things you must know to care about yourself. I’ve been practicing the tips and having a much better life, not healed yet because I’m adapting to the lifestyle the book proposes, but I know based on the improvements that I’ll be completely healed in a matter of practicing and time. Doctor Mercy is awesome.

Coming from a family where two members are currently dealing with auto-immune disease (Crohn's), I was interested in this plant-based cookbook with recipes for healing the gut. The thought is to avoid foods that commonly irritate/inflame -- aka food sensitivities. I'm intrigued by some of the "new to me" concepts such as the health benefits of sprouting grains at home. So far I have tried a couple recipes. First, a modified version of the Pumpkin Seed Protein Smoothie (I was too impatient to wait to soak the seeds (my fault it was a little grainier than it should have been and not as healthy I guess), I also added a little bit of stevia, and omitted the carob powder which I didn't have on hand); still, I quadrupled the batch and it disappeared. Two of my children asked, "Can I have more?" I also tried sprouting and dehydrating a double batch of quinoa. Of course I've done regular sprouts for salads, but I've never thought of trying to sprout grains to use for cooking or dehydrating them then grinding to use in baking. I actually love the taste of the sprouted, then dehydrated quinoa -- crunchy, earthy and satisfying. It was worth the time to sprout/dehydrate it, just to nibble on it. I think I'll try topping salads or my granola with this quinoa. Yum. But my next recipes to try will be the tortillas and flatbread (both with my dehydrated quinoa). It will take me some time to learn some new techniques/routines, but I'm willing to try!Whether you are wanting to take time to de-tox from common food allergens (sensitivities) or to find additional healthful grain-free, nut-free recipes, this is a cookbook to take you to a new level of health and understanding.

Love this book.