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Jordan S. Rubin, N.M.D., Ph.D.

The Make's Diet Maker's Diet Meals Restoring Your Digestive Health

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About the Maker's Diet Book

Dr. Jordan Rubin's third book is titled The Maker's Diet. This book expands on the rationale of how our bodies were designed to work best on the "primitive diet" and a more rudimentary lifestyle. Dr. Rubin gives personal experience, as well as historical documentation, as premises for the importance of digestive health and proper nutrition.

The Maker's Diet includes:

  • anecdotes of others' journeys back to health by using The Maker's Diet and its lifestyle suggestions
  • a list the top Maker's foods and why they are important
  • a prescription for the 40-day diet and lifestyle regimen designed to improve overall health
  • resources and over 100 delicious recipes to help facilitate one's encounter with the 40-day regimen that can become a way of life-as well as a way to a fuller, healthier life-called "The Maker's Diet."

The Maker's Diet represents the culmination of Dr. Rubin's studies, findings, and experiences to date concerning holistic health; it provides practical, relevant insight into how it is possible to attain and maintain optimal health.

Read about Jordan Rubin's story 'Conquering an Incurable Illness' here.

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The Maker's Diet - a book review by David Steinman



Dr. Jordan Rubin is on a mission from God to change the health of this nation. When I was first presented with the manuscript for this book, I couldn't put it down. I had been praying for over a year that God would show me a health plan that was based on the Bible and proven by science. The Maker's Diet is just that.

Jordan's journey from sickness to health is a true testament to the handiwork of a loving and compassionate God. God took Jordan through the valley, delivered him and positioned him to affect the lives of millions. His one and only focus is to help deliver people from the bondage of sickness and disease.

Our nation's health is at an all time low. I am constantly asked to pray for people who are suffering terribly from cancer, heart disease, diabetes, arthritis and so many other diseases. People that I love have lost their lives and many productive years to debilitating illnesses. Could they have been spared had they followed the principles of The Maker's Diet?

I have personally been following The Maker's Diet and have noticed an immediate improvement in my own health. I have never felt better in my life. To my surprise, the food is absolutely wonderful. In fact, Jordan, his wife Nicki and I have enjoyed some of the most delicious and healthy meals I have ever eaten. I believe that making my health a priority will allow me to fulfill my mission to preach the gospel to all the ends of the earth.

One thing that separates The Maker's Diet from all the other health programs I've read about and tried is its truly holistic approach to health. The Maker's Diet incorporates the four pillars of health which are physical, spiritual, mental and emotional. The physical health plan incorporates diet and nutrition, exercise, hygiene and body therapies and the importance of living in a healthy environment. The message of spiritual health is very clear. Each of us needs to find purpose in our life. We were all created for a reason. We were created to accomplish great things. Our connection with the Creator and His supreme purpose for our lives makes every day worth living. Our mental health is vitally important. The ability to control our thought life and focus on the tasks at hand can shape who we are. After all, you are what you think. Our emotional health and stability is interrelated with each of the other three pillars. We all encounter stress on a daily basis. Our circumstances are not always ideal. Stress and circumstances do not determine who we are. Our ability to handle adversity defines us. The health principals outlined in The Maker's Diet can provide you with the framework to achieve health physically, spiritually, mentally and emotionally.

The Maker's Diet by Dr. Jordan Rubin has made a significant difference in my life. I urge each and every one of you to pay close attention to the principles outlined in this book and share them with the ones you love.

My God bless you and your family with incredible health.

Dr. Charles F. Stanley
Senior Pastor
First Baptist Church, Atlanta GA
Founder and President
In Touch Ministries

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Blurbs and Review Quotes

The Maker's Diet, Dr. Jordan Rubin's latest work is the first book in the history of natural health that combines the timeless wisdom of the Bible with the best that science has developed. If you follow the stunning revelations offered by Jordan, the Maker's Diet will change your life for the better...

---Peter R. Rothschild M.D., Ph.D, FRSH.
Territorial Archbishop of the
Holy Orthodox Christian Church in Puerto Rico,
Professor Emeritus of Immunology,
People's University of the Americas

In the often confusing world of health related publications, Dr. Jordan Rubin's latest book The Makers Diet offers a path of light. It covers a broad range of wellness related topics giving the readers a "How To" approach for maximizing vitality. It certainly will be at the top of my patient's MUST read list.

---Joseph Brasco, M.D.
Board Certified Gastroenterologist
Co-Author Restoring Your Digestive Health

The Maker's Diet is a refreshing change in a world full of fad diet books that push unsubstantiated programs, each conflicting with the other. Dr. Jordan Rubin derives his health program from the most ancient of Public Health Texts, the Bible. Many of his recommendations have been gleaned from epidemiological studies on some of the world's healthiest people and thus are based on history and proven by modern science. I have taught these principles to patients and students for the last 25 years as well as applying them in my own life. The Maker's Diet can serve as an important guide to those seeking to restore or preserve their health.

---Paul A. Goldberg, M.P.H, D.C, D.A.C.B.N
Distinguished Adjunct Professor of Gastroenterology,
Life University Director,
The Goldberg Clinic

Jordan can truly make a difference in your world. His book and diet will give you life ........ longer, healthier, and happier .... and it's biblical.

---Lowell "Bud" Paxson
Founder and Chairman,

Jordan's faith based journey from near death to vital health bears witness to the power of pure food prepared in simple, traditonal ways that reveal the true spirit of culinary and cooking experiences. Chefs everywhere, Heal thyself with The Maker's Diet!

---Charles H. Halliday
Florida Culinary Institute

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  • 6 portions fresh tuna steak, about 4 ounces each
  • Extra virgin olive oil
  • 6 cups baby salad greens or frise lettuce
  • 6 small ripe tomatoes, cut into wedges
  • 6 small red potatoes, cooked in a clay pot
  • 1 pound French beans, blanched for 8 minutes and rinsed under cold water
  • 2 dozen small black olives
  • 2 cups herb dressing, made with finely chopped parsley

Brush tuna steaks with olive oil and season with sea salt and pepper. Using a heavy skillet, cook rapidly, two at a time, for about 4 minutes per side. Set aside. Divide salad greens between 6 large plates. Garnish with tomatoes, potatoes, beans and olives. Place steaks on top of greens and pour over dressing. This is delicious with sourdough bread or pizza toasts.

Serves 6

From Nourishing Traditions by Sally Fallon. Used by permission.

  • 1 pound sole or flounder filets
  • Celtic sea salt
  • 1 Tbsp. lime juice
  • 1 tsp. parsley, finely minced
  • 1/2 tsp. tarragon, finely minced
  • 1/2 clove garlic, minced
  • 3/4 cup white wine
  • 1/4 pound seedless green grapes
  • 1 1/2 Tbsp. butter
  • 1 Tbsp. whole grain flour (soaked)
  • 2 Tbsps. orange juice

Rinse the filets and pat dry. Sprinkle filets with salt and lime juice. Place in a lightly greased skillet. Sprinkle the filets with the parsley, tarragon and garlic. Add the wine and simmer for 12 to 15 minutes until the fish flake easily and look milky white, but not transparent. Add the grapes the last 5 minutes. Remove the fish from the heat and keep warm on a platter. In the original skillet, melt the butter with the remaining juices and blend in the flour until smooth. Add the orange juice and cook, stirring until the mixture thickens. Add more wine to adjust the consistency. Pour this sauce over the filets.

Serves 3-4

By Keith Tindall from White Egret Farm. Used by permission.

  • 2 pounds chicken breast cut into strips, about 1/4 to 1/2 inch thick
  • 6 Tbsps extra virgin olive oil
  • 1/2 cup lemon or lime juice
  • 1/4 cup pineapple juice (optional)
  • 4 garlic cloves, peeled and mashed
  • 1/2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1 red pepper, seeded and cut into julienne strips
  • 1 green pepper, seeded and cut into julienne strips
  • 2 medium onions, thinly sliced
  • Extra virgin olive oil
  • 12 sprouted whole wheat tortillas
  • Melted butter
  • Crème fraiche or sour cream for garnish
  • Chismole for garnish
  • Guacamole for garnish

Make a mixture of oil, lemon or lime juice, pineapple juice and spices and mix well with the meat. Marinate for several hours. Remove with a slotted spoon to paper towels and pat dry. Using a heavy skillet, sauté the meat, a batch at a time, in olive oil, transferring to a heated platter and keeping warm in the oven. Meanwhile, mix vegetables in marinade. Sauté vegetables in batches in olive oil and strew over meat. Heat tortillas briefly in a heavy cast iron skillet and brush with melted butter. Serve meat mixture with tortillas and garnishes.

Serves 4-6

From Nourishing Traditions by Sally Fallon. Used by permission. For more chicken recipes, order a copy of this cookbook.

  • 1 pastured chicken, whole, 4-5 pounds (a broiler)
  • 1 apple, small
  • 1 onion, small
  • 1 stalk celery, plus leaves
  • 1 sprig Rosemary, 3"
  • Olive oil
  • Celtic sea salt
  • Pepper, freshly ground

Rinse and drain the chicken. If you are starting with a frozen chicken, be certain it is completely thawed. Preheat the oven to 350°F. Quarter and core the apple. Peel and quarter onion. Slice celery into 2-3" pieces.

Add about 2 Tbsps. of olive oil to the cavity of the bird. Stuff bird with apple, celery, onion, and Rosemary. Rub the outside of the bird with olive oil. Sprinkle bird with salt and freshly ground pepper, and rub them into the skin.

Place chicken in a baking dish with 2" sides. Bake approximately 1 1/2 hours or until a meat thermometer reads 180°F when pushed into the thigh. Remove the chicken from the oven and allow to rest for approximately 20 minutes before carving. The rest period allows the juices to redistribute and results in more tender meat.

Serves 4

By Keith Tindall from White Egret Farm. Used by permission.

  • 1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour
  • 3/4 cup water mixed with 1 Tbsp. of yogurt
  • 1 egg, lightly beaten
  • 1/2 c blueberries (fresh or frozen)
  • 1/2 c crispy pecans
  • 1/4 tsp. fine Celtic sea salt.
  • 1/2 cup extra virgin coconut oil
  • 2 tsps. baking powder
  • 1 tsp. vanilla

Mix flour with water and yogurt and let stand overnight. Defrost blueberries in refrigerator if frozen. Mix ingredients into a bowl. Heat 1/2 cup of extra virgin coconut oil in a skillet or pan over low heat. Increase temperature to moderate heat. Use about 3 Tbsps of batter for each pancake.

Serve with honey, maple syrup or butter.

For variations, use different kinds of fruit.

From Nourishing Traditions by Sally Fallon. Used by permission. Makes about 12

  • 1 flank steak
  • 1/2 cup soy sauce
  • 2 Tbsps. toasted sesame oil
  • 1 bunch green onions, finely chopped
  • 6 cloves garlic, peeled and mashed
  • 2 Tbsps. sesame seeds
  • 1/4 tsp. cayenne pepper

Using a very sharp and heavy knife, slice the flank steak as thinly as possible across the grain and on the diagonal. (This will be easier if the meat is partially frozen.) Mix other ingredients and marinate beef in the mixture, refrigerated, for several hours or overnight.

Fold or "ribbon" the strips and stick them on skewers, making 4 to 6 brochettes. Cook on barbecue or under grill, about 5 to 7 minutes per side. Meat should still be rare or medium rare inside. This is delicious with any fermented vegetables, especial ginger carrots. The lactic-acid-producing bacteria in the fermented vegetables are the perfect antidote to carcinogens which may have formed in the meat, especially if it has been barbecued.

Serves 4

From Nourishing Traditions by Sally Fallon. Used by permission.


Combine the following ingredients in a high-speed blender:

  • 10 oz. of plain whole milk yogurt, kefir or coconut milk/cream
  • 1-2 raw high omega-3 whole eggs (optional)
  • 1 Tbsp. of extra virgin coconut oil
  • 1 Tbsp. of flaxseed or hempseed oil
  • 1-2 Tbsps. unheated honey
  • 1 Tbsp. of goat's milk protein powder (optional)
  • 1-2 cups of fresh or frozen berries

Properly prepared, this smoothie is an extraordinary source of easy-to-absorb nutrition. It contains large amounts of "live" enzymes, probiotics, vitally important "live" proteins, and a full spectrum of essential fatty acids. Smoothies should be consumed immediately or refrigerated for up to 24 hours. If frozen in ice cube trays with a toothpick inserted into each cube, smoothies can make for a great frozen dessert.

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Restore Your Gut
Rebuild Your Terrain
Reclaim Your Health

A 14-Day Health Program
from New York Times Best-Selling Author & Health Coach, Jordan Rubin

The JumpStart Your Health 14-Day Program is based upon the the very same time honored health principals that Jordan used to overcome his own major health crisis, plus the experience as coaching thousands on their journey to optimal health. Learn More Click Here



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