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Recipe 1


2 sheets nori seaweed

1 cup sushi rice/basmati rice, previously boiled

1 large strip raw fresh salmon

2 long strips sweet pointed red pepper

2 strips cucumber

1 lemon, juiced

1 strip  lettuce

2 teaspoonfuls sesame seeds, previously soaked in water for 1 hour, if so desired

½ cup parsley leaves

2 egg withes

½ teaspoonful unrefined rock salt

1 teaspoonful bran rice oil

½ teaspoonful pure sesame oil

 (from roasted sesame seeds)

Pickled horseradish/grated ginger

Type of Meal

Main Course



Type of Dish





Preparation Time

Approximately 10 minutes

Approximately 20 minutes, boiling time

Approximately 1 hour, soaking time

Cooking Time

Approximately 20 minutes

The AilamA® Cookbook advises You

You need to buy a bamboo sushi mat and a pack of Nori sheets for this recipe. You can find them in supermarket seafood departments.

Nori seaweed is normally sold in thin, dried sheets and is used to wrap sushi.

Recipe 1

Big Sushi

Here is a rapid sushi recipe, using only healthy ingredients.


15. Dip salmon strip in sesame seeds on both sides.

16. Place it quite in the middle of nori sheet.    

17. Add pepper, cucumber, lettuce, 1 strip omelet.

18. Sprinkle with salt and lemon juice.

19. Roll to form sushi.

20. Slice with a sharp knife.

21. Serve with pickled horseradish/grated ginger on top.     

1. Put sushi rice/basmati rice in a pot.

2. Cover it with spring water and add pinch of salt.

3. Bring rice to a boil.

4. Let it simmer until done.

5. Sprinkle it with sesame oil.

6. Mix well.

7. Let rice get cold.

8. Meanwhile, beat egg whites and parsley

in a glass bowl.

9. Add pinch of salt.

10. Pour rice bran oil into a pan.

11. Make egg white omelet with parsley.

12. Let omelet get cold.

13. Position nori seaweed on a bamboo sushi mat.

14. Spread a thin/thick layer of rice, as desired.

Recipe 2


4 large carrots, 2 coarsely grated, 2 halved and cut into moderate pieces

4 medium onions, 2 red, 2 white, roughly chopped

5 handfuls mushrooms of your choice,

roughly chopped

3 moderate cups grains of your choice

(spelt, oats, barley, rye, rice, etc.),

previously boiled until all scum can be removed

6 chicken thighs

(with bones, skinless, all fat removed),

previously boiled until all scum can be removed, roughly cut into moderate pieces,

bones and broth kept for further use

(non-vegetarian dish)

8 cups spring water (adjustable quantity)

8 cups chicken broth (non-vegetarian dish)

½ saucerful fresh/semi-dried lovage,

leaves and stems, roughly chopped

½ saucerful fresh/semi-dried parsley,

leaves, stems, and roots (if possible),

roughly chopped

5 teaspoons dried thyme

1 teaspoon unrefined rock salt

stew 7
stew 1
stew 2
stew 3
stew 4
stew 5
stew 6
stew 8
stew 9
Stew 10

Recipe 2

Thy Stew

Here is a thyroid-friendly stew recipe, no fat, no tomato juice, just perfect for both vegetarians and non-vegetarians.

Type of Meal

Main Course



Type of Dish





Preparation Time

Cooking Time

Approximately 15 minutes

Approximately 60 minutes

The AilamA® Cookbook advises You

You can replace mushrooms with string beans to make a differently flavored stew with the same beneficial properties. 

In both cases, your thyroid will thank you and along with it, your liver, gallbladder, and pancreas.

If you keep these organs happy, your entire body will stay healthy. It’s that simple.


10. Let it simmer until done.

11. Remove cauldron from heat.

12. Add salt.

13. Stir for 10 seconds.

14. Add lovage, parsley, and thyme.

15. Stir for 10 seconds.

16. Let it cool for 1 minute.

17. Serve it hot, warm, or at room temperature.

18. Serve with extra parsley and lovage. 

1. Put mushrooms in a cauldron, or any other deep pot, over medium heat.

2. Add spring water.

3. Add chicken broth and bones.

(non-vegetarian dish)

4. Add pieces of chicken thighs.

(non-vegetarian dish)

5. Stir with wooden spoon.

6. Add grains.

7. Add onion and carrots.

8. Occasionally, stir with wooden spoon.

9. Scrape the brown bits off the bottom of the cauldron, if any.

Chicory Sweet-Eyed Cookies
China Mix

Recipe 4

Chicory Sweet-Eyed Cookies

Here is a cookie recipe using only healthy ingredients. It will keep you satiated for a long time.

Type of Meal

Main Course



Type of Dish




15-20 cookies

Preparation Time

Approximately 10 minutes

Approximately 30 minutes, refrigeration time

Cooking Time

Approximately 20 minutes

The AilamA® Cookbook advises You

Please keep in mind that eating sweets right after a meal can create digestive disorders. Moreover, according to studies, regular combination of proteins and sweets may lead to mental dysfunctions. 

The best time to eat something sweet, like a piece of fruit or a healthy cookie, is therefore right before any meal.


1 large egg

1 small cup rice flour

½ pack butter

½ small cup agave syrup/raw honey

½ small cup natural plum jam/preserve

2½ teaspoons chicory powder/instant chicory coffee

2 teaspoons (germinated) sesame seeds

2 teaspoons (germinated) walnuts, coarsely blended

2 teaspoons (germinated) almonds, coarsely blended

Cooking spray (coconut oil)

Pinch of salt


1. Preheat oven to 160 degrees C (320 degrees F).

2. Put butter, sweetener, and egg in a blender bowl.

3. Mix ingredients until light and fluffy.

4. Add flour, chicory powder, and salt.

5. Whisk until well combined.

6. Add walnuts and almonds.

7. Beat until combined.

8. Refrigerate batter for 30 minutes.

9. Roll dough into small balls.

10. Place on a baking sheet, lightly coated with cooking spray.

11. Add ¼ teaspoon plum jam on each ball.

12. Sprinkle with sesame seeds on top.

13. Bake for about 20 minutes, until golden brown.

14. Remove from oven.

15. Serve cold or at room temperature.

Type of Meal

Main Course


Type of Dish





Preparation Time

Approximately 10 minutes

Approximately 1 hour, soaking time

Cooking Time

Approximately 5 minutes

The AilamA® Cookbook advises You

Stir-frying is one of the best ways to cook (rapidly) with just a coat of oil.

If in love with cooked food, this is exactly what you need.

The ingredients keep their flavor, as well as their crispy texture.                                           

Recipe 5

China Mix

This delicious wok can be served when having guests; it’s quick and unforgettably flavored.


½ large parsnip, cut into moderate chunks

½ medium celery root, cut into moderate chunks

2 medium sweet red peppers, sliced lengthwise then halved crosswise

¼ medium carrot, cut into moderate chunks

2 medium onions, sliced crosswise in full rings

3 handfuls broccoli florets, washed, cut into halves

2 handfuls green peas, washed

2 handfuls wood ear mushrooms, previously soaked in water, washed, rinsed, wood ends removed

2 moderate bamboo shoots, halved lengthwise,

then thinly sliced

6 cloves garlic, chopped

2 handfuls seaweed, previously soaked in water, washed and rinsed

1 teaspoon unrefined rock salt

3 tablespoons rice oil

1 tablespoon pure sesame oil (from roasted seeds)

2 teaspoons mixed herbs of your choice

Meat (chicken, hen, cock, beef, veal, venison), previously prepared as desired,

then cut into bite-size pieces (non-vegetarian dish)

Wok 1
Wok 2
Wok 3


1. Pour rice oil in a wok over medium-high heat.

2. Add parsnip, carrot, and celery.

3. Stir-fry for at least 1 minute.

4. Add pepper, mushrooms, bamboo shoots, broccoli, and peas.

5. Stir-fry for at least 1 minute.

6. Add onion, seaweed, and garlic.

7. Stir-fry for at least 30 seconds.

8. Add herbs and salt. 

9. Stir-fry for 30 seconds.

10. Remove wok from heat.

11. Let it cool for 1 minute.

12. Add meat. (non-vegetarian dish)

13. Add sesame oil.

14. Stir one last time.  

15. Serve it hot, warm, or at room temperature.

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