In the Kitchen With Kirkman®: It’s Healthy and Yummy for Dad’s Day

Contributed by Dr. Roy Dittman.

 Boiled wheat berries

Yield: 1 Serving

 1. Cook 1 cup of wheat berries (similar to how you cook rice: 2 cups water to 1 cup wheat berries; boil then simmer until done).

2. Remove from heat and allow to cool for five minutes.

3. Then, stir in ½ cup of hazelnut milk, hemp milk or almond milk.

4. Add 1 tablespoon of raw organic butter (or grass-fed ghee).

5. Sprinkle a tablespoon of dried or fresh organic cherries.

6. Add a tablespoon each of hand chopped pecans and walnuts.

7. Mix in 1 teaspoon each of organic blackstrap molasses and maple syrup.

8. Add a dash of raw vanilla (extract or powder).

9. Stir in 1 teaspoon of raw cinnamon.


Egg White Omelet with Avocado and Kale

Yield: 2 Servings

 1. Chop up 4 cups of kale.

2. In a small frying pan, add 1 to 2 tablespoons of olive oil and a dash of Celtic sea salt.

3. Add the chopped kale and cook over low-to-medium heat, stirring occasionally.

4. When softened and dark green, turn off the heat and set aside.

5. Next, prepare a bowl with three egg whites and one whole egg (four eggs total).

6. Beat eggs together until fluffy and set aside.

7. Sauté 2 tablespoons each of finely chopped white onions and green (or red) pepper in a tablespoon of grass-fed ghee or organic cold-pressed unfiltered olive oil over medium heat, with a pinch of Celtic sea salt.

8. Once softened, add the egg mixture to the pan and allow to sit over medium heat for a minute or two.

9. Then, using a spatula, begin scrambling the eggs until moist but firm.

10. Eat with a few slices of fresh avocado, a couple of slices of raw grass-fed cheese, and the steamed kale.

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New from Kirkman®: Chocolate and Broccoli? Three New Supplements You’ll Love

Kirkman® recently introduced three exciting new supplements.  In case you missed our previous announcements regarding our new products, here are the details:

Broccoli Seed Extract Enzyme Activated – Hypoallergenic (0944 – 060):

 It’s common knowledge that broccoli is good for you. Broccoli, in its mature form, is a rich source of vitamin C, calcium and a host of rich phytonutrients.

 Recently, new research has been focused on the broccoli seed, which contains a chemical called sulforaphane, that is only made when cells within the construct of the broccoli seed are ruptured and the contents combined.

 Researchers have isolated this compound and discovered that it offers a wide range of potential health benefits.

Kirkman’s new Broccoli Seed Extract Enzyme Activated Capsules provides concentrated doses of sulforaphane in the form of sulforaphane glucosinalate. This product is unique because it contains the added broccoli enzyme myrosinase, which boosts the body’s conversion of glucoraphanin to sulforaphane.  CS Health LLC of Louisville, KY, a division of Caudill Seed Company, patents the special enzyme.

 In addition to the promising studies being conducted surrounding sulforaphane, broccoli seed extract is an excellent source of antioxidants, functions as a detoxifier and offers support to the immune system.

 Children’s Chewable Pro-Bio Gold ™ Chocolate Wafers (0458-040):

Our new chewable probiotic tastes like Coco Puffs (so we’ve heard) and both kids and adults will love them. 

Children’s Chewable Pro-Bio Gold ™ Chocolate Wafers offer the same six probiotic strains as Pro-Bio Gold™ capsules and 20 colony forming units (CFUS) per capsule.

To maintain good gut health, it’s important to make sure a child’s probiotic intake is kept at optimal levels and that might mean multiple pills. This new probiotic formulation offers an easy-to-take, chewable alternative. 
While under normal circumstances, the body’s natural supply of probiotics can be maintained with a normal diet, all too often external circumstances can reduce or eliminate healthy bacteria in the body. For example, a child who takes a prescribed course of antibiotics for an infection runs the risk of losing the good bacteria in the digestive tract because antibiotics don’t discriminate when they are used to kill an infection.

 Interestingly enough, in the past, healthy bacteria were readily replaced through the intake of naturally fermented foods such as yogurt or sauerkraut. But many parents have had to restrict a child’s diet due to sensitivities, and the only way to replace those probiotics is through dietary supplements usually in pill form.

 With a taste reminiscent of a chocolate breakfast cereal, Kirkman’s Children’s Chewable pro-Bio Gold™ Wafers will actually be an enjoyable supplement-taking experience for any child, and it will provide a healthy supply of probiotics to assist in that child’s oh-so-important digestion function.

 Children’s Chewable Calcium Chocolate Wafers (0520-120):

Calcium can have a chalky, unpleasant taste that children dislike.  Our new chocolate calcium wafer, tastes has a creamy chocolate taste that kids will love.

Calcium is a mineral that is crucial to so many functions of the body such as bone strengthening, digestive functions, and the healthy function of both the nervous system as well as the muscles around the heart.

 Our new chocolate calcium wafers deliver 250 mg of calcium and 80 mg of Vitamin D-3; most of the nutrients normally found in a glass of whole Vitamin D milk. Both of these nutrients help build strong bones and help stave off complications later like osteoporosis.

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In the Kitchen with Kirkman®: Grill-up a Gluten-free Summer Feast

By Nora Heston Tarte
Contributing Writer

 It’s time to fire up the BBQ! Summer is a great excuse to get together with friends and family and cook up a delectable meal with all of the fixings. From the drink menu to the dessert menu, every course at your backyard barbecue should be better than the last. However, when kids and adults with food allergies or sensitivities are in attendance, the rules aren’t “anything goes.” Learn how to create a healthful meal from top to bottom without sacrificing taste or upsetting guests’ tummies.

 Greet your guests with lemonade they can guzzle without the guilt. Keep things easy with this recipe from Real Simple:

 Beverage: This classic lemonade recipe has only three ingredients, but one small swap can make it guilt- and allergen-free for those trying to skimp on sugar. Kirkman’s No Sugar – Sugar Substitute can be used in exact proportions as regular sugar making it an easy trade-up from regular cane sugar.

 Classic Lemonade: (recipe adapted from Real Simple)

 Ingredients – (serves 4)

 3-3½ cups water

½ cup No Sugar – Sugar Substitute

1 cup fresh lemon juice (from about six lemons)

 Directions –

 In a small saucepan, combine the sugar substitute and ½ cup water. Bring to a boil, stirring occasionally, until the sugar substitute is dissolved; let cool. In a pitcher, combine the syrup with the lemon juice and 2½ to 3 cups water. Serve over ice.

 Main Course: Barbecued meats may be a crowd pleaser but some sauces and spices can cause intestinal worries for those with food sensitivities. Take the worry out of cooking with a BBQ sauce recipe that is free of gluten, soy, dairy and grains. Start by cooking your chicken, ribs, burgers or steak however you please and end with a glaze of raw, homemade BBQ sauce that is sure to support everyone’s diet.

 Raw Blender BBQ Sauce  (adapted from

 Ingredients – (serves 12-16)

 12 oz. organic diced tomatoes, undrained

⅓ cup molasses

¼ cup honey

¼ cup olive oil

2 tbsp. apple cider vinegar

¼. tsp. chili powder

8 cloves of garlic, peeled and smashed

½ tsp. paprika

¼ tsp. black pepper

½ tsp. sea salt

 Directions –

 Place ingredients in blender and then puree them. Slather on food either before or after grilling. Feel free to store leftovers (if there are any) in the fridge. It should keep for about a month.

 Side Dish: Getting your child to eat their vegetables will be a little easier if you whip up a side of sweet and savory maple glazed carrots. This 5-ingredient dish will make any backyard get together a little sweeter.

 Maple Glazed Carrots: (adapted from

 Ingredients – (makes 8 servings)

 1 ½ lb. baby carrots

¼ cup butter or butter substitute

1/3 cup Maple Syrup Flavoring

Salt and black pepper to taste

 Directions –

 Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15-20 minutes. Drain and transfer carrots to a serving bowl. Then, melt butter or butter substitute in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

 Dessert: It’s hard to go wrong with chocolate chip cookies – that is unless the milk-heavy, chocolate-boasting, sugary, nuts-optional treat does a number on your body. With thousands of recipe variations out there it’s hard to know what direction to go, but this recipe that substitutes coconut oil for butter and Kirkman’s No Sugar Sugar Substitute for regular table sugar may just be the best route to take for a gathering full of people with food preferences and sensitivities you know nothing about.

 Coconut Oil Chocolate Chip Cookies: (adapted from

 Ingredients – (makes 12 cookies)

 1/2 cup coconut oil, softened but not melted

1 tsp. molasses

2/5 cup No Sugar – Sugar Substitute

1 egg (use egg substitutes when necessary)

2 tsp. vanilla extract

1 1/2 cup all-purpose flour [editor's note: make sure you're using a gluten-free flour such as almond flour, or one of the gluten-free brands that are currently available. We apologize for any confusion.]

2 tsp. cornstarch

1 tsp. baking soda

1/4 tsp. salt

1 cup Paskesz Real Semi-Sweet Chocolate Chips

 Directions –

 In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg and vanilla extract on medium-high speed until light and fluffy, about 3 minutes. Add in the flour, cornstarch, baking soda and salt and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.

 Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.

When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)

 Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

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Spring is Here! Have Allergies? Kirkman® Can Help

Nora Tarte


By Nora Heston Tarte
Contributing Writer
Kirkman Group, Inc. 

An estimated 50 million Americans (1 in 5) have allergies and 40 million of those individuals suffer from “indoor and outdoor” allergies, according to the Asthma and Allergy Foundation (AAF).   This makes allergies the fifth leading chronic disease in the country, according to AAF.

“Seasonal allergies are actually a negative immune response,” explained Larry Newman, chief operating officer in charge of technical and regulatory affairs at Kirkman®. “Any immune booster is a definite aid in reducing the allergies and their severity,” he said. 

Newman listed the following as ingredients known to lessen the severity of seasonal springtime allergies, including quercitin, zinc, pineapple and papaya enzymes, turmeric (or curcumin), pycnogenol and cat’s claw herb.

Kirkman® offers a variety of products focused on boosting the immune system, and many of those products can also mitigate symptoms of allergies.  Some of these products are as follows: 

Immuno-Aid™ Advanced Formula – Hypoallergenic Capsules

In addition to boosting your immune system, this new, advanced formula has been updated based on the latest scientific information regarding improving immune response to exposure risks. Elderberry extract was added to further enhance the immune system and to offer overall support.  Continue reading

Posted in Allergies & Allergens, Environmental Health & Toxicity, Vitamins, Minerals, and Nutrition | Tagged , , , , , | Leave a comment

Protecting Children from Mitochondrial Toxins is Essential to Their Good Health

By Teri Arranga
Contributing Writer
Kirkman Group, Inc. 


“Molecular and cell fetal remodeling derived from exposure to mitochondrial toxins in utero may have long term consequences of unknown severity.” This was the conclusion reached by researchers in Spain about potential danger to unborn babies from environmental toxins. In layman’s terms, it means there is a significant health risk to an unborn child from toxins unknowingly absorbed by the mother.

 An article published in the September 2014 issue of the International Journal of Environmental Research and Public Health,, titled “Mitochondrial Toxicity in Human Pregnancy: An Update on Clinical and Experimental Approaches in the Last 10 Years”1 states “ [there is] an association between exposure to mitochondrial toxic agents and pathologic conditions [such as] fertility defects, detrimental fetal development and impaired newborn health due to intra-uterine exposure.” In other words, there is a clear link between exposure to toxins at the cellular (mitochondria) level and health issues in the unborn.

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In the Kitchen with Kirkman®: Spring Delights

Spring means warmer weather, allergies and, of course, spring-cleaning. This time of year provides the perfect opportunity to detoxify your body and prepare it to successfully battle whatever is to come, including tough-to-beat allergies and colds. Spring is also a great time to get into the kitchen and try out some great new recipes.

Kirkman’s Detox Aid can assist in removing toxins from the body. Although Kirkman’s supplements are Ultra Tested® and screened for 950 environmental contaminants, it is nearly impossible not to be exposed to any contaminants. That’s where detoxing is useful.

In addition, Kirkman® provides several different forms of zinc, including a zinc with vitamin C, in liquid form and in a topical cream. Zinc supports the immune system and many other processes. Another great “spring-cleaning” aid is a detox product. Kirkman® offers a wide variety of detox products that can assist in removing toxins from the body, helping you create a fresh start for your season.

Supplements are an easy way to assist in detoxification and building immunity. The diet can be another great way to ensure good health during your spring-cleaning. Be sure to serve yourself and your kids energy boosting food along with supplements that promote good gastrointestinal/immune health.

Eating seasonally and building recipes off of the fresh produce available at your local market is a great way to make sure you’re incorporating a variety of fruits, vegetables and nutrients into your diet.

Try incorporating seasonal fruit into this easy, highly nutritious recipe. You can swap out the various fruits depending on preference and availability.

Below, we also have included a vegan, cauliflower crust pizza. Cauliflower is a popular ingredient that can be prepared in many different ways and is a healthy alternative to the gluten version. 

Frozen Fresh Fruit Loaf (Adapted from

Serves 8

Ingredients –

  • 2 cups fresh sliced strawberries
  • 2 cups fresh blueberries
  • 1 cup halved red seedless grapes
  • 1 cup fresh sliced peaches
  • 1 cup fresh cubed pineapple
  • 2 cups miniature marshmallows
  • 8 ounces room temperature cream cheese (light or regular)
  • 1/2 cup powdered sugar
  •  cup mayonnaise
  • 1 tablespoon vanilla extract
  • 1/2 cup heavy whipping cream

Directions –

  1. Prepare fruits by slicing and cubing. Place in a large mixing bowl. Add marshmallows.
  2. Beat whipping cream until stiff peaks form. Place in a small bowl and set aside.
  3. Place cream cheese in a mixing bowl and beat on medium speed for about one minute or until smooth.
  4. Slowly add powdered sugar, mayonnaise and vanilla and beat just until smooth.
  5. Fold the cream cheese mixture into the fruit mixture. Gently fold in whipping cream.
  6. Pour into a 9×4 bread loaf pan.
  7. Freeze at least 4 hours or overnight.
  8. To serve cut slices from loaf pan OR run hot water over the bottom of the loaf pan until frozen mixture releases and carefully serve on a platter in a bed of lettuce. 

Tip: You can reduce the sugar in this recipe by half OR use 1/4 honey with good results. You can substitute the cream cheese and mayonnaise for casein free, vegan products.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

 Vegan Cauliflower Crust Pizza (Adapted From

 Serves 2

 Ingredients –

  • 1 pound cauliflower florets (fresh or frozen)
  • 3 tablespoons ground chia or flax seeds, divided
  • 6 tablespoons water
  • 1/2 cup almond meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Marinara/Pizza sauce
  • Pizza Toppings (i.e. vegetables, vegan cheese, meat)

 Directions –

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” into a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
  2. In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan “egg.” Set aside and allow the mixture to thicken.
  3. Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.
  4. Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon a ground flax or chia seeds, salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet. (I used a quarter baking sheet, so the crust filled the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into your desired size, keeping the crust about 1/4-inch thick.) For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.
  5. Bake at 400 degrees F for 30 minutes, until the top is lightly golden and dry to the touch.
  6. You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.
  7. Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. I added marinara sauce, sautéed onions, fresh spinach and a sprinkling of cashew parmesan, for a properly combined pizza.

*Note: You can skip the cooking and cooling process when using frozen cauliflower. Simply allow the frozen cauliflower to thaw in your fridge overnight, which creates a “cooked” texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using a dish towel.

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Natural Immunity for Kiddo and Me!


By Teri Arranga 
Contributing Writer
Kirkman Group, Inc.  

When my special needs child was small, his diagnosis called for a medicine that required administration around the clock for a few days at a time every two weeks.  He was also using a therapeutic diet due to his special requirements and sensitivities.  So, no crunchy, round, sweetened, brightly-colored, fruit-flavored cereal for breakfast or prepackaged, rectangular toaster pastries for lunch – he ate homemade.  I sent him to regular preschool for the neurotypical peer modeling that this would provide.  It amazed me that the school administrator criticized me for administering medicine during the night, since sleep is good for the immune system, while also criticizing me for not letting him eat the sweetened, multi-colored cereal rings and the rectangular toaster pastries. That’s like immunological hypocrisy.

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Posted in Immune System, Special Needs, Uncategorized, Vitamins, Minerals, and Nutrition | Tagged | 1 Comment