Testimony of the Day

“Several years ago, I felt like I was dying. I was plagued by numerous symptoms, i.e. always cold, no sleep, racing and out of rhythm heart, depression, hair falling out and always sick with something. My doctor took the usual tests and told me that my thyroid was normal and handed me a referral to a psychologist. I was so discouraged, but found a Osteopath that ordered a ton of blood work. It turned out that I have Hashimotos, an immune dysfunction where your thyroid hormones are destroyed by your own immune system. I was on several medications, then a naturopath I visited told me if I would get off of gluten I could kiss the meds goodbye.

I initially just got of wheat, but through the help of Maria Emmerich, I have gone totally grain free and sugar free. Currently, I don’t need any medications, which is awesome because the am super sensitive to prescription; there is always a price to pay. Hope this helps someone out there!”

If you too want to get off your thyroid medication, click HERE for a consult. With the right diet and supplement plan, you can feel like a new person!



Digestive problems? Yeast infections? Chronic Fatigue? Allergies? IBS? Cravings? Eating fermented vegetables daily is a natural cure. If you have a history of using antibiotics, it causes your gut to be more susceptible for parasites and Candida overgrowth.A healthy large intestine is very acidic and has lots of beneficial bacteria such as Lactobacillus acidophilus. These healthy microorganisms feed on the waste left over from our digestion and create lactic acid. We need lactic acid that they produce to keep our colons healthy and in an acidic state. Without them the colon does not have enough acidity to stop the growth of parasites and yeasts and eventually the environment becomes hostile to acidophilus.Some of the signs of candida yeast overgrowth are fatigue, poor memory, a “spacey” feeling, intense food cravings, gas, loss of sexual desire, bad breath and indigestion. Candida has also been directly linked to allergies, chronic fatigue syndrome, irritable bowel syndrome, multiple chemical sensitivity disorders and various cancers. Use of antibiotics, birth control pills, alcohol and refined foods all increase the risk of developing candida.

Theses desired microorganisms that create lactic acid in the colon are naturally found in all vegetables and helps turn cabbage into highly-digestible sauerkraut. The fermentation process increases the amount of microorganisms.

Lactic acid also helps digestion at an earlier stage in our stomach. As we get older, our stomach’s natural secretions of hydrochloric acid decrease. Hydrochloric acid breaks down food so it can be more easily absorbed by the small intestine. It is also the most important defense we have against harmful bacteria and parasites often present in food. Lactic acid can help compensate for reduced hydrochloric acid.

Unpasteurized sauerkraut also benefits digestion in the stomach by assisting the pancreas. The pancreas secretes essential digestive enzymes into the stomach. Sauerkraut is high in enzymes that work just like the ones from the pancreas.


8 oz corned beef
8 oz cream cheese
3 cups naturally fermented sauerkraut
2 cup Swiss cheese, shredded
1 large head of cabbage

Preheat oven to 400 degrees. In a pot, boil water and place large leaves of cabbage in the water. Boil for 5-7 minutes or until tender.

Spray a baking pan with nonstick coconut oil spray and set aside.

Place the corned beef in a bowl and shred using two forks; one to hold the beef in place and the other to scrape across the meat. Add cheese, sauerkraut, and cream cheese. Mix well and set aside.

Lay cabbage tortillas out flat, and evenly distribute corned beef mixture between the centers. Wrap the cabbage tortillas up tightly, and place them in the baking pan with the seam sides down. Bake in the oven until hot, about 10 minutes. Makes 6 servings.

USING CORN TORTILLA = 447 calories, 31.5g fat, 22.1g protein, 20.2g carbs, 4g fiber (16.2g effective carbs)
USING CABBAGE TORTILLA = 377 calories, 30g fat, 22.7g protein, 6.2g carbs, 2.1g fiber (4.1 effective carbs)

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 12 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Dairy Free Ketogenic Cooking" and "Keto.". Click here for Keto.: http://amzn.to/2EfrECi Click here for Easy Dairy Free Ketogenic Cooking: http://amzn.to/2ClSqLc


  • Kristen says:

    Yummy! These look delish!

  • Thanks girl! We love them!

  • Maria, what type of corned beef do you use, a brisket you’ve cooked yourself or something from the deli counter? This looks delicious, but I’d like to do it right.

  • I made mine like this: (but you could buy a pre-pickled corned beef and cook it in a crockpot).

    Pickling spice:
    2 TBS ground peppercorns
    2 TBS ground mustard seeds
    2 TBS ground coriander seeds
    2 TBS red-pepper flakes
    2 TBS allspice
    1 TBS cinnamon
    2-4 bay leaves, crumbled
    2 TBS whole cloves
    1 TBS ground ginger

    OPTIONAL STEP: For the brine
    1 gallon water
    2 cups Celtic Sea Salt
    2 TBS Truvia (or erythritol)
    3 garlic cloves, minced
    2 TBS pickling spice (above)

    One 5-pound beef brisket
    1 large onion, diced
    3 large turnips, cleaned and cubed
    2 stalks celery, chopped
    1 head cabbage, chopped
    2 TBS pickling spice (above)
    1 medium head cabbage, cut into 6 wedges

    Make the pickling spice
    Combine the spices mixing well. Store in a tightly sealed plastic container or glass jar.

    OPTIONAL STEP: Make the brine
    Combine the water, salt, sweetener, salt, garlic, and pickling spices in a pot large enough to hold the brisket comfortably. Bring to a simmer, stirring until the salt is dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the brine until it’s completely chilled. Place the brisket in the brine and weight it down with a plate to keep it submerged. Refrigerate for 5 days. Remove the brisket from the brine and rinse it thoroughly under cool running water.

    Cook the beef
    Place celery, turnips and onion in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours. Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

    Slice brisket across the grain.

  • Mearced says:

    This looks INCREDIBLE! Thank you for this – I’ve always loved corned beef but was concerned about how they used to cure it. I just made homemade fermented sauerkraut with my garden cabbage, so I’m ready!

  • Let me know what you think!;)))

  • christy says:

    I love this article! After years of stomach issues (and being on PPI’s for years), I took myself off the meds after researching and finding out that they can actually stop the stomach from producing acid.

    I also found through the research that low HCL can actually cause alot of the same symptoms as acid reflux. I am now very intolerant of SO many foods 🙁 however I do not have the reflux which is good as I was told I would have to be on the meds for life.

    One of my staple foods is cabbage. I LOVE it and it is “safe” for my stomach, but I don’t think I can handle the vinegar. I would love to try sauerkraut after reading about the healing properties.

    I’m truly on a mission to heal this stomach naturally with foods instead of being pushed a bunch of pills that probably caused it in the first place!

    I thank you Maria for your wonderful recipes and articles. They are life changing!

  • Awe Christy, you totally made a perfect ending to my day!!! Thank you for your kind words;)

  • Anonymous says:

    Do u know of a healthy gluten free bread? All of them seem to have fruit juice concentrate in them and be low fiber.

  • Way to be a detective! I always make our own bread. You could try my bread recipes. I like the Rye Bread (for ruebens. But a lot of people love my “healing bread” made with coconut flour;)

  • Mary says:

    Where do you get your sauerkraut? I have tried making my own fermented sauerkraut but it did not come out well. Thank you!

    • My mother in law cans it and that is what I used for this recipe. There are also some quality brands out there like Bubbies which you can get in the health food aisle. It has real probiotics. Don’t get the ones with vinegar in them. http://www.bubbies.com/prod_sauerkraut.shtml

      • Janet t says:

        hi maria, is sauerkraut just as good as kimchi that you have recommended? I don’t care for kimchi but I like sauerkraut…bubbies is good. keto adapted talks about kimchi in a good way, but can I get the same benefits from sauerkraut?

      • sophie says:

        Unfortunately – Bubbies isn’t raw – i.e. they pasteurize it – so the beneficial bacteria aren’t all there…

  • Anonymous says:

    this came out great…really delicious.

  • Anonymous says:

    Maria, Along with eating this awesome meal which I cannot wait to try. Which of the supplements do you suggest from your online store to take for yeast overgrowth. I thought I have had acid reflux for years because I have been in competitive swimming all of my life, and most swimmers have it because of the chlorine. But then I found out it is because of the low HCL in my stomach that I feel like crap all the time. I also noticed that I have many of the symptoms for the overgrowth of yeast. I am assuming these correlate with each other as well!

  • Anonymous says:

    Thanks! Does it matter which of the 6 I take?

  • […] discovered THIS RECIPE for Reuben Enchiladas on Facebook last week, and it comes to me courtesy of a blogger who is new to […]

  • Argia says:

    Maria, I finally have 3 of your books, Secrets to a Healthy Metabolism, Slow-Cooker, and the aArt of Healthy Eating – Savory. Along with reading through your blogs on your website. I am so happy and all of the food has been fantastic! I hope to get a health assessment around the first of the year.

    I have a question regarding raw, fermented sauerkraut. I went out and got Bubbie’s brand, and it is great! Then I read that I should be avoiding raw Cabbage and Broccoli because of my Hashimoto’s. Can you please tell me if the fermented raw sauerkraut needs to be avoided? Does raw coconut vinegar and raw coconut aminos count as fermented foods?

    Thanks Maria!

  • Argia says:

    I want to apologize for my poor spelling above. I’m typing this on my kindle and not easy to type on.

  • Stacy says:

    These are so good!! Loved them.

  • Katy says:

    What is the sauce on this?

  • angela says:

    Did you post the russian dressing yet? I searched it and nothing came up. Thanks!

  • Pam says:

    Hey.. there it is! Thanks Maria.. I like to do corned beef in my pressure cooker… and I buy the largest cuts I can find on sale.. so I always have left overs.. here’s something to use that left over corned beef with.