“Lisa Lewis’ contribution to the understanding of biomedical aspects of autism have been considerable. . . . [Special Diets for Special Kids] also concentrates on the practical applications of knowledge and understanding. It is well-researched, well written, and very much needed.”
--Paul Shattock, Autism Research Unit
University of Sunderland, Sunderland, England
"The writings of Lisa Lewis have made a huge impact on the field of autism. As an educator and a parent, Dr. Lewis has been instrumental in describing the issues of gluten and casein sensitivities, and how these problems affect the behavior of autistic individuals. She has changed the lives of many autistic individuals and their families.”
--Stephen Edelson, PhD, Director
Center for the Study of Autism, Salem, OR
“What will change, and is changing, the minds of the medical establishment is activist efforts by intelligent, well-informed and highly motivated parents like Mary Callahan, Lisa Lewis, and many others.”
--Dr. Bernard Rimland, Autism Research Institute
"I knew the months ahead would seem like years while I waited for services, so I decided to educate myself on diet interventions. I ordered a book called Special Diets for Special Kids Two. … The book came in the mail. Special Diets for Special Kids Two. I couldn't wait to read it and fill my eager heart with more knowledge. I was blown away when I read that mothers often noticed that their autistic children were malnourished because they couldn’t absorb nutrients from food. … Could it really be true? Could diet make that much of an impact? … I found it completely fascinating and exciting that a diet could help. … I couldn’t believe that the gut could correlate to the brain and that what I fed Evan could have a direct link to his behaviors. But I was inspired and willing to give a diet a shot. … so I made this my new mission."
--Jenny McCarthy, from her book Louder Than Words
ROAST LEG OF LAMB
If your family likes lamb, roasting a leg of lamb is another great choice for the holidays. My husband’s family is French, and it wasat my mother-in-law’s table that I first had a fabulous “gigot” smothered in garlic and cooked deliciously rare. Served with small potatoes, or just about anything you want, this will be a wonderful centerpiece for your meal, and will not cost you hours of hard labor in the kitchen.
Note: Many stores are now carrying boned, butterflied leg of lamb. They seem more expensive, but there is no waste, and they cook quickly in the oven or on the grill.
1 (6-pound) leg of lamb, bone in
Kosher or coarse salt (to taste)
Pepper (to taste)
¼ cup Dijon mustard
2 tablespoons lemon juice
4 fresh garlic cloves, minced
1 large onion, peeled and chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh mint, finely chopped
2 tablespoons extra virgin olive oil
1. Preheat oven to 350ºF.
2. Trim excess fat from lamb, and season with salt and pepper.
3. Combine mustard, juice, garlic, onion, and herbs in a blender. Blend to emulsify. Slowly trickle in oil.
4. At least 1 hour before roasting, baste lamb with mustard mixture, and set it on a rack in a heavy-duty roasting pan.
5. Roast lamb for 1–1¼ hours for medium rare (140ºF–145Fº on meat thermometer). Roast lamb for 1¼–1½ hours for well-done meat (160ºF–165Fº on meat thermometer).
6. Remove lamb from roasting pan and place on a warm platter. Let lamb rest for 15 minutes before carving.
7. Pour off pan drippings and remove as much fat as possible. Season to taste and serve drippings with meat.
Makes 4–6 servings
In France, leg of lamb is often accompanied by flageolet, which are tiny greenish-white beans. They can be hard to find, but are available online from many bean companies such asPurcellmountainfarms.com.
10.5 oz dried flageolet beans (or the smallest dried white beans you can find)
2 onions, peeled and chopped
Beef or vegetable stock
1. Soak the beans overnight in twice their volume of water. Rinse and drain.
2. Heat a little olive oil in a medium heavy-bottomed pot. Add the beans and onions and cook for 15 minutes, stirring regularly, until the onions are soft.
3. Pour in cold stock to cover, bring to a simmer, and cook gently for about 40 minutes, or until the beans are tender but still holding their shape.
4. Season with salt 30 minutes into the cooking, and sprinkle with freshly ground pepper just before serving.
Makes 4–6 servings
PASSOVER SPONGE CAKE
This is a traditional recipe that uses beaten egg whites for leavening. It is very simple and the spongy texture is fun to eat. We always use it as a medium for fresh berries and a little whipped "cream," but it is also good plain.
4 eggs, separated
1 cup sugar
½ teaspoon vanilla or lemon extract
1 teaspoon baking powder
½ cup potato starch
1. Preheat the oven to 350.
2. Beat egg yolks until thick, then add sugar and flavoring and continue beating.
3. In a separate bowl, beat the egg whites until stiff (but not dry).
4. Fold the egg whites into the yolk mixture, taking care not to deflate the mixture too much.
5. Add baking powder to the potato starch and sift into the egg/sugar mixture. Pour into an ungreased 10" tube pan and bake for about 30 minutes.
6. Invert the pan on a cooling rack and do not loosen until completely cool.
Makes a 10" cake