Here are a few LDA-inspired recipes for a creative take on limited ingredients. Check out these recipes to spark inspiration.

Entrées

Lamb Stew

  • lamb

  • carrots, potatoes and sweet potatoes or yams, celery and cabbage

  • 2 tbsp tapioca starch

  • Filtered water

  • sea salt

Cut lamb into chunks. Brown lamb in skillet. Do not add oil. Toss browned lamb into pot with cut up vegetables -- carrots, potatoes, sweet potatoes or yams, celery and cabbage. Cover with filtered water and bring to a boil.

Mix 2 tbsp of tapioca starch with 1/2 cup filtered water (the tapioca isn’t really. Add to stew mix. Simmer with lid on until lamb is tender. Add sea salt to taste and extra water, if necessary, for desired consistency.

Vegetable Stew: same as lamb stew, minus the lamb.

Fish Stew: put raw fish chunks in with cut raw vegetables and cook like lamb stew. No need to brown fish.

Vegetable Soup: same as vegetable stew except cut the vegetables smaller and do not thicken with tapioca starch.

Lamb Meatloaf

  • 1 lb. ground lamb (lean)

  • 2 cups grated potatoes

  • 1/2 cup celery, chopped fine

  • 1/2 tsp. sea salt

  • 4 tbsp tapioca starch or potato starch

Combine all ingredients. Add a little water if the mixture seems dry. Put into a loaf pan and bake at 300 degrees for about 1 hour or until done.

Cabbage Rolls

Use meatloaf recipe. Brown meatloaf mixture in a pan on the stovetop. Blanch cabbage leaves by boiling them for 1-2 minutes. Roll approximately 1/3 cup of meatloaf mixture into a cabbage leaf. Bake in covered glass dish at 300 degrees for approximately 30 minutes or until done.

Fish Patties

  • 1 medium potato

  • 2 tbsp tapioca starch or potato starch

  • 2/3 cup baked fish

  • 1/2 stalk celery, chopped fine

Boil and mash the potato. Dissolve tapioca starch in a little bit of water. Combine all ingredients and form into patties. Salt as desired, “fry” with water.

Carrot Soup

Boil carrots in salted water until tender. Pour 3/4 of the carrots into a blender and puree. Add puree to carrots.

Variations: Boil celery, cabbage, and/or potatoes to add to carrots.

Lamb Stir-Fry

Cut lamb into thin strips. Rub lamb fat on hot skillet to grease. Brown lamb, adding salt as desired. Remove lamb from pan, add a little water and chopped vegetables (carrots, celery, cabbage). Cook until tender but still crispy. Season with salt. Stir lamb into vegetable mixture.

Serve as is or over potato starch noodles. Be sure noodles are 100% potato starch.

LDAlfredo

  • Spiralized carrots (or other spiralized LDA approved veggie)

  • Diced lamb shoulder

  • Cassava root

Boil peeled cassava for 7-10 minutes (until softened and mashable). Blend boiled cassava with 1/2 cup of water (add more water until you get the desired consistency). Cook lamb in skillet over medium heat with 2 tbsp of water. Set lamb aside. Add spiralized veggies to lamb fat with a few tablespoons of water. Cook until tender. Mix everything together and add salt.

Pureed Veggie Soup-about 3 servings

  • 1 sweet potato

  • 1 white potato

  • 3 stalks of celery

  • 2 carrots

  • Sea salt

Boil veggies until tender and blend. Add salt to taste.

Rhubard Relish

Chop rhubarb finely. Boil until tender. Dissolve 1 tsp tapioca starch in 1⁄4 cup water and add to the rhubarb. Simmer until thick. Serve with lamb, fish or over sweet potatoes.

Shepard’s Pie

  • 4-5 cups of LDA vegetables

  • 1 tbsp tapioca starch

  • 2 large red potatoes

  • sea salt

  • filtered water

Boil LDA vegetables in small amount of water until slightly tender but not done. Salt to taste. Thicken with 1 tbsp tapioca starch (dissolved in water). Simmer 5 minutes. Put everything into casserole dish. You may add cooked lamb, if desired.

Peel, cube and boil 2 large red potatoes until done, then mash potatoes, adding salt to taste. Add a little water if too dry. Top casserole with a layer of mashed potatoes. Bake 15 minutes. Broil for an extra 3-5 minutes to brown the potatoes.

Pot Roast

  • carrots

  • cabbage

  • celery

  • bone in lamb shank

  • Potatoes

Cut up veggies and put them in a crockpot. Cover the veggies with water and add salt. Brown and salt the lamb and put it on top of the veggies. Roast for 3-4 on high or 6-8 hours on low. Serve with broth on top.

Crock Pot Lamb Stew

  • 2 lb. lamb, cut into 1" cubes

  • 5 carrots (about 1 lb.), peeled and cut into 1" pieces

  • 5 stalks of celery, cut into 1" pieces

  • 3-4 potatoes, peeled and cut into 1" cubes

  • 1/2 cup tapioca

  • 2 tsp. sea salt

  • 2 1/4 cup filtered water

Brown the lamb. Combine the lamb with the vegetables, tapioca, salt and water in a crockpot. Stir the mixture well to evenly distribute the tapioca. Cook on low for 6-8 hours, or on high for 4-6 hours. Make 6-8 servings.

Snacks

Potato Chips

Slice white potatoes thinly. Sprinkle with salt only, no oil. Place on wire racks. Broil/bake until golden brown and crispy.

Sweet potato chips

Peel and thinly slice sweet potatoes/yams and season with salt. Place them on a wire rack. Bake at 350 degrees for 30 minutes. Then broil them for a few minutes to brown.

White Sweet Potato Crackers

  • 1 cup white sweet potato flour

  • 1 1/2 tsp white sweet potato baking powder

  • 1 1/4 tsp sea salt

  • 5/8 cup (1/2 cup plus 2 tbsp) filtered water

Combine the flour, baking powder and salt in a bowl. Add water until completely mixed. Sprinkle white potato flour on a baking sheet. Dust it with sweet potato and then roll it out. Cut into squares. Sprinkle with additional sea salt if desired. Bake at 350 degrees for 10 -14 minutes. Cool on a wire rack. Makes about 3 dozen crackers.

Rhubarb Tea

  • 1 lb. rhubarb

  • 2 cups pure water

Cut up the rhubarb and place it in a saucepan with the water. Bring to a boil and simmer, covered, for one hour. Use a strainer to separate the rhubarb from the liquid. Reserve the slices for rhubarb jam, below.

Add 4-6 tbsp of rhubarb concentrate (the reserved liquid) and add 8 oz of boiling water to make rhubarb tea. *The tea tastes somewhat like rosehip or hibiscus tea.

Rhubarb Jam

Prepare rhubarb tea, above. After straining off the liquid, puree the rhubarb in a food processor. This makes a tangy spread to use on tapioca wafers, sweet potato crackers, etc.

Sweet Potato Tortillas

  • 2 cups sweet potato (mashed)

  • 1 cup cassava flour

  • 1/4 tsp sea salt

Remove the skin of the sweet potatoes, cut into cubes, boil and mash. Stir them together with cassava flour and salt until smooth. Divide dough into 8 pieces, dust a clean surface with cassava flour and roll out the tortillas. Heat a skillet and cook each tortilla on each side until golden brown.

Tapioca Crackers (Dr. Shrader’s personal favorite)

  • 1 1/4 cups tapioca starch (approx.)

  • 1/4 tsp. sea salt (approx. – salt to taste)

  • Carbonated water – plain, not club soda

Combine the flour and salt in a bowl. Stir in about 1/4 cup of water. Keep adding water, about one tbsp at a time, until the dough is of a consistency that cracks when stirred, but liquefies readily when left alone, add more water until you can pull the spoon through it slowly without it stopping. To bake the wafers, it’s critical to use a silicone baking pad, placed in a flat baking pan. Drop teaspoonfuls of the mixture about 2" apart on the silicone pad and let it spread out. Bake at 375 degrees for 25-30 minutes, or until they just begin to turn golden around the edges. If you make several batches, you usually have to continue to add a little water to maintain consistency. Allow to cool. Makes about 2 dozen wafers.

This recipe is rewarding, but difficult to get crackers of the proper consistency. They sometimes tend to get hard to chew if stored too long, so it’s great to make them the day before you start the diet. If they are too firm or chewy, microwave them for about 30 seconds. You may have to try it a few times to get it right.

“Pigs in a Blanket”

Cut whole carrot crosswise into 2-4 pieces. Steam/boil/broil until tender. Steam/boil cabbage leaves until tender. Salt as desired. Roll carrot pieces in cabbage leaves. Secure with toothpicks.

Sweet Potato Yam Parfait

Buy sweet potatoes and yams. Bake sweet potatoes and yams at 300 degrees until soft when stuck with a fork. Peel and whip and add filtered water as necessary to produce a smooth, pudding-like consistency. Salt to taste.

Carrot Juice/Celery Juice/Cabbage Juice

Use any vegetable juicer to extract juice from raw vegetables. Bring to a boil. Serve hot or cold. Do not use raw juices!

LDA FASTING AS AN OPTION

Some extremely food-intolerant patients have the option, at least for the first few injections, to fast for 24 hours before and 24 hours after LDA. Please talk to your doctor about this option.