Day 5

Today begins day 5 of Emma’s modified gluten free/casein free diet.  It also marks the second full day of Emma starting on her various supplements and tinctures from the natureopath/physician we saw last Friday.  I was referred to Dr. D through a friend of mine whose daughter also has autism.  When we met, Emma had just been diagnosed.  We got together, S with her daughter AF and me with Emma.  At that time AF was non-verbal, had learned some sign language and had massive sensory issues causing her to scream and cover her ears if there was a loud noise outside.  (We live across the street from a fire station, so it is often quite noisy here.)  She also screamed and cried for reasons not apparent to any of us.

We had been told Emma was on the mild end of the spectrum and at the time, both Richard and I fully expected her to be mainstreamed by Kindergarten, just as so many specialists and therapists assured us she would be.  AF, on the other hand, seemed miles behind Emma and I remember thinking we were so fortunate that Emma was as mild as she was.

Cut ahead to the present – AF is now at or near grade level, was accepted into a school Emma couldn’t get past the first interview of, she talks circles around Emma and though she still displays her autism in a variety of ways and behaviors, she has progressed in ways that are way, way beyond what I would have expected upon first meeting her.   Today AF would be considered “high functioning” or at the very least on the “mild” end of the spectrum while Emma is considered to be “moderately” autistic.

A few weeks ago I called S to speak to her about an upcoming lecture I was thinking of going to.  We began talking about different therapies and she mentioned her doctor/natureopath, Dr. D.  I told her about Emma’s limited diet and my concerns with it.  S urged me to give Dr. D a call and described how he’d helped AF.  It was in this way that I found Dr. D.  We will see what transpires.

Emma last night requested that I pull her around our loft while she lay inside my old sleeping bag that I bought several decades ago for a three week trek I took in Nepal – just me and a sherpa I hired.  But that’s another story.

After her sleeping bag ride, she and Joe made cupcakes.

Emma’s Gluten Free Cupcakes (Emma doesn’t like icing- go figure- this is the way she likes it. Bald. She ate two of these, after putting a candle in and singing Happy Birthday to herself.)

Preheat oven to 325 degrees   –   Line muffin tin with cupcake liners

Mix together:   1 C. organic sugar, ½ C. rice flour, ¼ C. coconut flour, ⅓ C. garbanzo and fava bean flour, ¾ C. arrowroot, 1½ teaspoons baking powder, ½ teaspoon xanthan gum, ½ t. sea salt, ₁⁄₈ teaspoon baking soda.

Add, mixing well:   ⅓ C. melted Ghee, ⅓ C. Organic Applesauce, 1 Tablespoon vanilla extract, ½ C. hot almond milk

Pour well combined mix into each tin until they are ¾ full.  Bake for 8 minutes, rotate and bake for another 9 to 10 minutes.

For more on Emma’s journey through a childhood of autism, go to:   www.emmashopebook.com

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