Our Youngest's 23rd Birthday

Our youngest son changed our lives. His life course changed mine completely His pediatrician encouraged me to quit my job when he was 2 years old due to vaccine injuries. This in turn opened my eyes to a more compassionate, loving world. He also opened my eyes to the importance of healthy eating from the age of 2 to today. His vaccine injuries took us down the path of the autistic diet, gluten (celiac) and casein (lactose intolerance) free (for life), to a ketogenic diet to control seizures.  However, the ketogenic diet created kidney issues (leading to apnea and cyanosis issues), so we went to a 2/3 raw, 95% whole food plant based diet (low legume and low grain) to control his apnea, cyanosis, and inflammation. We are praising God he has been seizure free since the age of 5 and the autistic label was removed by the doctors at Duke at the age of 13.
For his birthday dinner we are having friends and family over serving his favorite manicotti zucchini, cheezey garlic bread, a salad, thanks Jyl, and his favorite kiwi cashew based cheesecake, thanks Betty.

He, his brothers and dad have tickets to see the Star Wars the Last Jedi movie for his dad's birthday Sunday.

Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts
1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano
1 clove garlic2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water
Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.