This whole meal was inspired by an amazing restaurant that I went to this week.
Pink pinto beans:
Ingredients:
- a half pound of dried pinto beans
- one yellow onion
- two red tomatoes
- two yellow potatoes
- 5 cloves garlic
- half of a green bell pepper
- one Anaheim green chili pepper
- cilantro
- salt pork
- salt
- pepper
- cumin
- chicken broth
- fresh oregano
- coconut vinegar
- coconut oil
Directions:
Soak beans in water overnight. Drain and rinse. Boil beans in a generous amount of water for one hour. Drain and put aside. In a pot, brown salt pork completely, add coarsely diced onion, saute until clear. Blanche the skins off of the two tomatoes, ad the insides to the pot, bring to a boil.
Make a blended concoction of chicken broth, both types of green peppers, garlic, and cilantro. Add to pot and keep boiling. Peel and cube potatoes and add to pot. Add seasonings to taste. Add back in the beans. Finely chop a generous amount of oregano (or tie the sprigs together with string and remove later). Add a tablespoon of vinegar or citrus juice.
Simmer for an hour. Remove oregano stems and salt pork before serving. Serve over rice.
Steak:
Thinly slice a beef tri tip. Marinate in a mixture of:
- Molasses
- garlic
- olive oil
- coconut vinegar
- salt and pepper
- Dried red pepper flakes
Grill and serve with grilled onions over the top.
Salad:
Use a light, crispy lettuce. Cover in a dressing of 1/4 coconut vinegar, 1/4 lime juice, 2/4 olive oil and salt to taste.
Wednesday, June 29, 2011
Friday, June 3, 2011
Mmmmm Potato Salad
Summer is....not here...it's on a vacation. In honor of June, it's potato salad season! If you use homemade Mayo- this is ok for the Candida maintenance stage. (recipe coming later)
Ingredients:
3 red potatoes
2-3 Yukon gold potatoes
2 stalks green onion
1/3 cup minced Parsley
Half cup Mayonnaise
2 tsp apple cider vinegar or coconut vinegar
Salt to taste
Directions:
You can peel or leave the potato skins on. Cut potatoes into 4ths and boil until just soft (not to soft or you
ll have potato mush). Drain and let cool completely. (For fast cooling, put them in a strainer in the sink and cover with ice cubes.) Dice Green Onions and Parsley.
Put cooled potatoes in a bowl and add mayonnaise and Vinegar. Mix well, and cut each potatoes into smaller pieces with a spoon as you mix. Add greens and salt, mix.
There is another slightly spicier version I made recently:
Substitue potatoes for about 15 red russian fingerlings, boiled whole.
Dice and add 2 Tablespoons red onion and one carrot diced, along with the green noon and parsley.
Ingredients:
3 red potatoes
2-3 Yukon gold potatoes
2 stalks green onion
1/3 cup minced Parsley
Half cup Mayonnaise
2 tsp apple cider vinegar or coconut vinegar
Salt to taste
Directions:
You can peel or leave the potato skins on. Cut potatoes into 4ths and boil until just soft (not to soft or you
ll have potato mush). Drain and let cool completely. (For fast cooling, put them in a strainer in the sink and cover with ice cubes.) Dice Green Onions and Parsley.
Put cooled potatoes in a bowl and add mayonnaise and Vinegar. Mix well, and cut each potatoes into smaller pieces with a spoon as you mix. Add greens and salt, mix.
There is another slightly spicier version I made recently:
Substitue potatoes for about 15 red russian fingerlings, boiled whole.
Dice and add 2 Tablespoons red onion and one carrot diced, along with the green noon and parsley.
Saturday, May 14, 2011
Vegan (or not) Tamale Dinner
We made this delicious meal out of random ingredients in the kitchen. It could be made a variety of ways, but this meal can be dairy, sugar, and gluten free.
We did add cheese to the tamale, as you can see in this picture. We didn't have any, but sour cream would also be a good addition.
What you are looking at is a green chile tamale, with the sweet corn salsa (see previous blog for recipe), "mexican" rice, and mixed vegetables.
Corn and Green Pepper Tamale:
I bought these, from a local company called Primavera:
http://www.primaveratamales.com/index.php
Somewhat expensive, but good. If I were planning ahead I would make them myself (tamale blog to come).
I steamed the tamales while I made the rice and vegetables.
Vegtables:
Since I was using what we had around, the veggies are stir fried green beans, zucchini, fresh corn from the cob. I cooked them in coconut oil, and added a touch of Braggs Aminos.
Rice:
Dice one tomato and half an onion. Fry in 1-2 tablespoons coconut oil. Add 1-2 tablespoons of Cumin. Add 2 cups water (two parts water to one part rice) bring to a boil and add 1 cup rice. Keep at a boil, if water evaporates before rice is done add more water and bring to a boil. This would also be good using one part water and one part chicken broth.
I generously heaped the sweet corn salsa over the tamale. Add cheese or sour cream if you eat dairy.
We did add cheese to the tamale, as you can see in this picture. We didn't have any, but sour cream would also be a good addition.
What you are looking at is a green chile tamale, with the sweet corn salsa (see previous blog for recipe), "mexican" rice, and mixed vegetables.
Corn and Green Pepper Tamale:
I bought these, from a local company called Primavera:
http://www.primaveratamales.com/index.php
Somewhat expensive, but good. If I were planning ahead I would make them myself (tamale blog to come).
I steamed the tamales while I made the rice and vegetables.
Vegtables:
Since I was using what we had around, the veggies are stir fried green beans, zucchini, fresh corn from the cob. I cooked them in coconut oil, and added a touch of Braggs Aminos.
Rice:
Dice one tomato and half an onion. Fry in 1-2 tablespoons coconut oil. Add 1-2 tablespoons of Cumin. Add 2 cups water (two parts water to one part rice) bring to a boil and add 1 cup rice. Keep at a boil, if water evaporates before rice is done add more water and bring to a boil. This would also be good using one part water and one part chicken broth.
I generously heaped the sweet corn salsa over the tamale. Add cheese or sour cream if you eat dairy.
Sweet Corn Salasa
This is a great tomalley topping, dip, or stand alone salad. This recipe is sweet and not spicy.
Ingredients:
1 ear of raw corn
1 large tomato
1/2 sweet yellow onion
3 Tblsp fresh diced cilantro
2 cloves garlic
Salt to taste
Dash of lemon or lime juice
Dice all ingredients, shear corn off cob, and combine.
I used this as a tamale topping:
Ingredients:
1 ear of raw corn
1 large tomato
1/2 sweet yellow onion
3 Tblsp fresh diced cilantro
2 cloves garlic
Salt to taste
Dash of lemon or lime juice
Dice all ingredients, shear corn off cob, and combine.
I used this as a tamale topping:
Sunday, May 1, 2011
Chocolate Tapioca Pudding
This recipe is definitely for the maintenance stage. If you buy the "Let's do Organic" instant tapioca, there's a recipe on the back made with coconut milk. I am sure it's good, but I haven't tried it yet. What I made today is chocolate almond milk with xylitol. You could make this with any instant tapioca. (You could also use vanilla unsweetened almond milk for a more traditional pudding.)
Ingredients:
3 cups unsweetened chocolate almond milk
1/8 tsp salt
1/2 cup instant tapioca (the original says 1/4, but I like my pudding thick)
1 Tbsp or more Xylitol
1 tsp vanilla suspended in glycerin
In a saucepan, simmer almond milk, tapioca and salt for about 15 minutes. (Until the tapioca pieces expand and turn clear.) Remove from heat and stir in xylitol and vanilla. Refrigerate to room temperature.
By the way, for those of you who can have sugar, the "Let's do Organic" gummy bears wonderful.
Ingredients:
3 cups unsweetened chocolate almond milk
1/8 tsp salt
1/2 cup instant tapioca (the original says 1/4, but I like my pudding thick)
1 Tbsp or more Xylitol
1 tsp vanilla suspended in glycerin
In a saucepan, simmer almond milk, tapioca and salt for about 15 minutes. (Until the tapioca pieces expand and turn clear.) Remove from heat and stir in xylitol and vanilla. Refrigerate to room temperature.
By the way, for those of you who can have sugar, the "Let's do Organic" gummy bears wonderful.
Saturday, April 30, 2011
Taco Salad
This recipe is one of the most flavorful, warm and filling dishes I have yet to make for the early stages of the candida diet.
Ingredients:
1lb ground beef
1 onion
"Simply Organic" Southwest Taco seasoning (does not contain black pepper)
Half of one green or red cabbage
Refried beans (I like Amy's organic with green chilies)
Optional:
Salsa
Cultured Sour cream
Avocado
Saute beef and minced onion in one skillet. In another skillet saute the cabbage (And some onion-optional) in coconut oil. Heat of refried beans in a pot. Follow the directions on the taco seasoning- add to beef when cooked thorough.
When cabbage is cooked to desired constancy- I like mine a little crisp still, put a layer of cabbage on your plate. Top with beef mixture and beans. Add salt to taste. If you wish, add salsa, sour cream, or avocados. Enjoy.
You could do the same with lettuce instead of cabbage.
Ingredients:
1lb ground beef
1 onion
"Simply Organic" Southwest Taco seasoning (does not contain black pepper)
Half of one green or red cabbage
Refried beans (I like Amy's organic with green chilies)
Optional:
Salsa
Cultured Sour cream
Avocado
Saute beef and minced onion in one skillet. In another skillet saute the cabbage (And some onion-optional) in coconut oil. Heat of refried beans in a pot. Follow the directions on the taco seasoning- add to beef when cooked thorough.
When cabbage is cooked to desired constancy- I like mine a little crisp still, put a layer of cabbage on your plate. Top with beef mixture and beans. Add salt to taste. If you wish, add salsa, sour cream, or avocados. Enjoy.
You could do the same with lettuce instead of cabbage.
Sunday, April 3, 2011
Roberta's Southwestern Salad
This is a great salad to serve with a variety of main Mexican dishes.
Ingredients:
2-3 Cobs white corn, uncooked
Peperoncini infused olive oil
1 Lime
Salt
Extra virgin olive oil
The quantities of the ingredients are up to personal taste. I prefer a larger veggie to lettuce ratio. Here is the recipe for a very large salad:
Take one head Romaine lettuce, wash and tear or cut into smaller pieces. Cut one bell pepper, two carrots, 3 avocados, two tomatoes, and add. Take the uncooked corn, and cut the kernels off and add to salad. Take the whole leaves off cilantro stems and add (maybe 1/4 cup of just leaves).
For the dressing, a little goes a long way. I use the regular olive oil to dilute the spiced olive oil to make a milder dressing, but you can use just straight peperoncini infusion if you like it spicy. For this quantity of salad you only need about 1/4 cup of olive oil total. Add the juice of the entire lime (with pulp-ok), and salt to taste. Toss.
Ingredients:
2-3 Cobs white corn, uncooked
Yellow bell pepper
Carrots
Tomatoes
Avocado
Cilantro
Romaine Lettuce
Dressing:
Peperoncini infused olive oil
1 Lime
Salt
Extra virgin olive oil
The quantities of the ingredients are up to personal taste. I prefer a larger veggie to lettuce ratio. Here is the recipe for a very large salad:
Take one head Romaine lettuce, wash and tear or cut into smaller pieces. Cut one bell pepper, two carrots, 3 avocados, two tomatoes, and add. Take the uncooked corn, and cut the kernels off and add to salad. Take the whole leaves off cilantro stems and add (maybe 1/4 cup of just leaves).
For the dressing, a little goes a long way. I use the regular olive oil to dilute the spiced olive oil to make a milder dressing, but you can use just straight peperoncini infusion if you like it spicy. For this quantity of salad you only need about 1/4 cup of olive oil total. Add the juice of the entire lime (with pulp-ok), and salt to taste. Toss.
Thursday, March 17, 2011
The Candida-Albicans yeast free cookbook
Check out this google book site. The forward to this cook book gives more information about candida diets, and some other interesting tidbits:
http://books.google.com/books?id=kNHV-BsxZrIC&pg=PP15&lpg=PP15&dq=salsa+kills+candida&source=bl&ots=ByifpOKhlf&sig=rEdJ6zYmb0XvMW2t_akqNoLdAAQ&hl=en&ei=Z_2CTZH-MJCksQPx142GAg&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDIQ6AEwAw#v=onepage&q&f=false
http://books.google.com/books?id=kNHV-BsxZrIC&pg=PP15&lpg=PP15&dq=salsa+kills+candida&source=bl&ots=ByifpOKhlf&sig=rEdJ6zYmb0XvMW2t_akqNoLdAAQ&hl=en&ei=Z_2CTZH-MJCksQPx142GAg&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDIQ6AEwAw#v=onepage&q&f=false
Guacamole!
Remember, many common and delicious foods can be enjoyed in the maintenance stage of the candida diet. Corn tortilla chips (make sure they didn't add flour or sugar), when eaten in moderation are often a crunchy and satisfying snack. Eating them with salsa can help keep candida under control. The spicier the salsa the better!
I usually buy fresh organic salsa from the store, but I do enjoy making pico di gallo style salsa. It parishes faster, but also has a higher nutritional content. My basic recipe is as follows:
Ingredients:
- One firm ripe tomato, minced
- 1/4 to 1/2 yellow onion (depending on how spicy you like it) (fresh onion is also an (anti fungal)
- 4 Tblsp minced parsley
- One to two cloves minced garlic (anti fungal)
- Dash lemon or lime juice (go light)
- Salt to taste
Combine to taste.
Now for the good stuff!
For a change of pace one in a while, I enjoy making guacamole. Avocado has antifungal properties, and beneficial fatty acids. Making it at home keeps it free from preservatives, increases nutritional benefits, and allows you to control how much lime or lemon you add.
Ingredients:
- Salsa
- Avocado
- Salt
- Dash of lemon or lime
Scoop avocado meat out and mash it in a bowl. Most people like different salsa to avocado ratios. Personally, I like more avocado, so my ratio is one part salsa to three parts avocado. Add a tiny dash of lemon or lime and salt to taste.
I usually buy fresh organic salsa from the store, but I do enjoy making pico di gallo style salsa. It parishes faster, but also has a higher nutritional content. My basic recipe is as follows:
Ingredients:
- One firm ripe tomato, minced
- 1/4 to 1/2 yellow onion (depending on how spicy you like it) (fresh onion is also an (anti fungal)
- 4 Tblsp minced parsley
- One to two cloves minced garlic (anti fungal)
- Dash lemon or lime juice (go light)
- Salt to taste
Combine to taste.
Now for the good stuff!
For a change of pace one in a while, I enjoy making guacamole. Avocado has antifungal properties, and beneficial fatty acids. Making it at home keeps it free from preservatives, increases nutritional benefits, and allows you to control how much lime or lemon you add.
Ingredients:
- Salsa
- Avocado
- Salt
- Dash of lemon or lime
Scoop avocado meat out and mash it in a bowl. Most people like different salsa to avocado ratios. Personally, I like more avocado, so my ratio is one part salsa to three parts avocado. Add a tiny dash of lemon or lime and salt to taste.
Monday, March 14, 2011
Arugula and Watercress Salad
This salad is slightly bitter with a creamy, tangy twist.
Ingredients:
Cucumber
Avocado
Arugula
Watercress
Pine Nuts
Dressing:
Sea Salt
Coconut Vinegar
Olive Oil
You can make this with any ingredients, or substitute the nuts, but the dressing is really the key. I was difficult to get the vinaigrette taste when I wasn't supposed to be eating vinegar, but just a dash of the raw coconut vinegar has naturally occurring probiotics from the fermentation process. You can adjust the oil to vinegar ratio depending on your tastes, I usually use about three parts oil to one part vinegar, and then salt to taste.
Ingredients:
Cucumber
Avocado
Arugula
Watercress
Pine Nuts
Dressing:
Sea Salt
Coconut Vinegar
Olive Oil
You can make this with any ingredients, or substitute the nuts, but the dressing is really the key. I was difficult to get the vinaigrette taste when I wasn't supposed to be eating vinegar, but just a dash of the raw coconut vinegar has naturally occurring probiotics from the fermentation process. You can adjust the oil to vinegar ratio depending on your tastes, I usually use about three parts oil to one part vinegar, and then salt to taste.
Thursday, March 10, 2011
Addition to yesterday's shishkabob recipe
I found the most amazing products yesterday: Coconut Secret! It's a variety of products made from coconut that have a super low glycemic index, and most are somewhat anti microbial.
I used the coconut crystals in my marinade instead of honey or xylitol, and I added a few tablespoons of raw coconut vinegar.
Neither product tastes of coconut.
They also had a flour product as well that I may try later as a thickener in some recipes and to add a chewy consistency to some almond coconut bars that I have planned...
It's always so exciting to discover more easy to use and great tasting flour, sugar, and vinegar products since one if not all three of those ingredients are a great deal of our American diet.
I used the coconut crystals in my marinade instead of honey or xylitol, and I added a few tablespoons of raw coconut vinegar.
They also had a flour product as well that I may try later as a thickener in some recipes and to add a chewy consistency to some almond coconut bars that I have planned...
It's always so exciting to discover more easy to use and great tasting flour, sugar, and vinegar products since one if not all three of those ingredients are a great deal of our American diet.
Wednesday, March 9, 2011
Candida Diet Approved Shiskabobs
These are great with or without meat. A fantastic way to grill veggies.
Ingredients:
Steak: chuck or sirloin (or chicken)
Braggs Liquid Aminos
Garlic - fresh
Garlic powder
Ginger
(Honey or pineapple juice-if you are on a maintenance stage)
Xylitol
Salt
Olive oil
(red pepper flakes, optional)
(measurements will be approximate and all to taste.)
Sesame seeds (optional)
Zucchini
Yellow onion
Scalloped yellow squash
(if you are not on the diet, Mushrooms are AMAZING cooked like this)
(pineapple- if you are on a maintenance stage)
Directions:
Use metal or wooden skewers. If using wooden, make sure to soak for at least 20 min before using to keep them form catching fire.
Cut choice of meat into 1-2 inch cubes. Mix together 1 cup Braggs, 4-5 minced gloves garlic, 1Tblsp ground ginger (fresh preferred), 1/4 cup olive oil, (2 Tblsp honey or pineapple juice) or 2 Tblsp xylitol, 1tsp salt, (2 tsp red pepper flakes). Make sure meat is covered and marinate in the refrigerator for 1 to 24 hours.
When meat is done marinating. Cut veggies into roughly the same sized pieces. Toss with olive oil, salt, and garlic powder.
Alternate meat and veggies on the skewer. Cook over medium heat on the bbq until veggies are slightly tender and meat is cooked. When done sprinkle with sesame seeds if desired.
Ingredients:
Steak: chuck or sirloin (or chicken)
Braggs Liquid Aminos
Garlic - fresh
Garlic powder
Ginger
(Honey or pineapple juice-if you are on a maintenance stage)
Xylitol
Salt
Olive oil
(red pepper flakes, optional)
(measurements will be approximate and all to taste.)
Sesame seeds (optional)
Zucchini
Yellow onion
Scalloped yellow squash
(if you are not on the diet, Mushrooms are AMAZING cooked like this)
(pineapple- if you are on a maintenance stage)
Directions:
Use metal or wooden skewers. If using wooden, make sure to soak for at least 20 min before using to keep them form catching fire.
Cut choice of meat into 1-2 inch cubes. Mix together 1 cup Braggs, 4-5 minced gloves garlic, 1Tblsp ground ginger (fresh preferred), 1/4 cup olive oil, (2 Tblsp honey or pineapple juice) or 2 Tblsp xylitol, 1tsp salt, (2 tsp red pepper flakes). Make sure meat is covered and marinate in the refrigerator for 1 to 24 hours.
When meat is done marinating. Cut veggies into roughly the same sized pieces. Toss with olive oil, salt, and garlic powder.
Alternate meat and veggies on the skewer. Cook over medium heat on the bbq until veggies are slightly tender and meat is cooked. When done sprinkle with sesame seeds if desired.
Monday, March 7, 2011
Egg nog made without anything
This prolonged drizzly weather makes me feel like extending the holiday season, so here's the egg nog recipe I used in December.....
Ingredients:
1 part unsweetened almond milk
1 part unsweetened hemp milk
Xylitol
Ground cinnnamon
Ground nutmeg
Ground cloves
Directions:
Combine chilled milks, add spices and xylitol to taste. This is completely candida approved, and you'll be surprised how much you'll enjoy it in the first few weeks of the diet.
Thursday, March 3, 2011
Candida Diet Approved Hot Chocolate
The first three sparse weeks of the diet with no carbohydrates and no sugar, this recipe kept me sane.
Ingredients:
11/2 cup Non sweetened, plain almond milk
1/4 tsp Coconut oil
1/4 tsp Vanilla extract suspended in glycerin
Unsweetened cocoa powder to taste (about 1 Tblsp)
Xylitol to taste (about 2tsp)
Sprinkling Cinnamon
Directions:
Heat almond milk and coconut oil in pan until oil turns to liquid. Add cocoa powder and stir until well mixed. Add vanilla. Add xylitol a little at time until you reach desired sweetness. Add optional cinnamon. Heat to desired temperature.
* The coconut oil helps give this drink a creamy texture. Without it I felt like it was too "chalky".
Ingredients:
11/2 cup Non sweetened, plain almond milk
1/4 tsp Coconut oil
1/4 tsp Vanilla extract suspended in glycerin
Unsweetened cocoa powder to taste (about 1 Tblsp)
Xylitol to taste (about 2tsp)
Sprinkling Cinnamon
Directions:
Heat almond milk and coconut oil in pan until oil turns to liquid. Add cocoa powder and stir until well mixed. Add vanilla. Add xylitol a little at time until you reach desired sweetness. Add optional cinnamon. Heat to desired temperature.
* The coconut oil helps give this drink a creamy texture. Without it I felt like it was too "chalky".
Wednesday, March 2, 2011
The rootbeer that staved my sugar cravings
Sugar withdrawal.
Eating only vegetables and limited meat product. No fruit, no honey....it had been weeks eating like this....and then a light shone on the soda aisle:
Virgil's Stevia Root Beer
It was like having sugar without having sugar. Many of the herbs in it even are candida fighting foods. Made with Stevia, another plant derived sweetener, this root beer is a perfect blend of flavor and fizziness to the sugar starved taste buds. I had not been a fan of using stevia to sweeten food because of it's somewhat peculiar aftertaste. That after taste is present still, but the other herbs mask it well.
Even if you aren't on this diet, consider trying this miracle soda. It comes in two other flavors now: cream soda and cherry cola. I have not tried either of those yet and do not know if the flavors blend with the Stevia as well. The secondary benefit of this soda is that is has ZERO calories!
For another review: http://www.bevnet.com/reviews/virgils_diet/Diet_Root_Beer
Tuesday, March 1, 2011
Gluten Free Mac'n'cheese with Green Chilies
Most people can't tell that this sophisticated version of a classic comfort food is made without gluten. Here it is after some discerning college students got their hands on it.
Ingredients:
2 cups uncooked rice noodles (I like the constancy of this brand)
1/2 cup Gluten free flour (I use this gluten free bread mix as a flour. It is a mix of rice and potato flours, honey, corn starch and yeast.)
4 Tblsp Butter
1-3/4 cups Milk
1/2 cup Sour Cream
1/2 cup grated Parmesan Cheese
1/2 tsp. Salt (or to taste)
1 tsp. Pepper, freshly ground
1 tsp. dry Mustard, freshly ground, if possible
1-3/4 cups Milk
1/2 cup Sour Cream
1/2 cup grated Parmesan Cheese
1/2 tsp. Salt (or to taste)
1 tsp. Pepper, freshly ground
1 tsp. dry Mustard, freshly ground, if possible
1-1/2 cups (8 ounces) diced Sharp Cheddar Cheese, divided
4 oz. Mozzarella Cheese, cut into strips
15 oz Ricotta Cheese
4 oz. Mozzarella Cheese, cut into strips
15 oz Ricotta Cheese
4 oz diced green chilies (in a can)
Instructions:
Preheat oven to 350º.
Cook pasta in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish. (Be careful not to over cook, you want the rice noodles to be slightly undercooked.)
In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the cheddar cheese until melted.
Open can of chilies and drain excess liquid.
Toss cooked pasta with remaining cheddar cheese, the mozzarella cheese, ricotta cheese, and green chilies. Pour sauce over this macaroni mixture and mix thoroughly.
Bake, uncovered, for about 1 hour, or until bubbly and brown.
Makes about 6 servings.
(Side note, I use that bread mix for many gluten free recipes instead of flour.It has a great consistency. Not too grainy like some wheat flour substitutes.)
Gluten Free and Sugar Free Cheesecake
Cheesecake Filling Ingredients:
2 pounds softened cultured organic cream cheese ((4 8-ounce packages))
1 cup non GMO xylitol
4 large eggs
1 cup cultured organic sour cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
lemon rind- 1 lemon, about 2 tables spoons
Sour Cream Topping Ingredients:
1 cup cultured organic sour cream
1/4 cup non GMO xylitol
1 teaspoon vanilla
Directions:
Preheat oven to 325°F / 163°C (I set my oven at 310F now to bake the center first. My oven bakes unevenly, I am sure that a convection oven would probably need to be set at 325)
9-inch springform cake pan
Place cream cheese and xylitol in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add corn starch, sour cream and vanilla. Beat on high until smooth.
Pour cheesecake filling into springform pan. Smooth top with a spatula and bake for 35-45 minutes. (I found out that it's better to under-bake it than over-bake. It will still be a little wobbly.)
While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup xylitol and 1 teaspoon vanilla in a bowl and whisk until smooth and blended.
Remove cheesecake from oven and carefully spread sour cream mixture over the top of the cheesecake. Use a spatula to spread sour cream topping ovewith a light touch.
Return cake to the oven and bake an addition 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour before removing.
Cool completely and refrigerate for at least 4 hours before serving (preferably 8). Makes 8-12 servings.
A well enjoyed cheesecake at the end of the night.
Monday, February 28, 2011
Cauliflower Mash
This recipe was introduced to me recently. Since then I have made some variations, all of which are delicious in their own right.
Version I: Vegan potato-cauliflower mash (not Candida diet approved)
One Head Cauliflower
3 medium sized red or yellow potatoes
4-5 Green onion plants
Almond milk
Earth Balance Vegan butter
Peel potatoes. Boil potatoes and Cauliflower until soft but not mushy. (in different pots) Strain well. Simmer diced green onions in Almond milk for 10-15 minutes. Strain green onions out of almond milk, add to cauliflower and potatoes. Mash with Earth Balance and salt to taste. (It's really important to strain the cauliflower well, you may even want to mash it in the colander to get out the extra water.)
Version II: Same as above, just simmer green onions in butter and not almond milk, and mash with real butter.
Version III: Cauliflower Mash (This is the one I make all the time.)
One head cauliflower
5-6 Green onion plants (whatever comes in the squall bunch)
1 head garlic
Butter
Peel cloves of garlic and put uncut into pot to boil with the cauliflower until flower is soft but not too mushy, strain well. While cauliflower is boiling saute diced green onions in butter (about 2 Tblsp). Mash green onions into cauliflower/garlic and add salt to taste. The boiled garlic has a very delicate flavor and does not overwhelm the dish, and provides the Candida killing benefits. I also make this without garlic as well.
Version I: Vegan potato-cauliflower mash (not Candida diet approved)
One Head Cauliflower
3 medium sized red or yellow potatoes
4-5 Green onion plants
Almond milk
Earth Balance Vegan butter
Peel potatoes. Boil potatoes and Cauliflower until soft but not mushy. (in different pots) Strain well. Simmer diced green onions in Almond milk for 10-15 minutes. Strain green onions out of almond milk, add to cauliflower and potatoes. Mash with Earth Balance and salt to taste. (It's really important to strain the cauliflower well, you may even want to mash it in the colander to get out the extra water.)
Version II: Same as above, just simmer green onions in butter and not almond milk, and mash with real butter.
Version III: Cauliflower Mash (This is the one I make all the time.)
One head cauliflower
5-6 Green onion plants (whatever comes in the squall bunch)
1 head garlic
Butter
Peel cloves of garlic and put uncut into pot to boil with the cauliflower until flower is soft but not too mushy, strain well. While cauliflower is boiling saute diced green onions in butter (about 2 Tblsp). Mash green onions into cauliflower/garlic and add salt to taste. The boiled garlic has a very delicate flavor and does not overwhelm the dish, and provides the Candida killing benefits. I also make this without garlic as well.
Savory Roasted Vegtables
Here is one of my all time favorite fall vegetable dishes. For those of you who are not battling Candida- add mushrooms, they are truly one of the jewels of this dish.
Herbs:
Fresh rosemary
Fresh Thyme
Garlic
Salt
Olive Oil
Vegetables:
Yellow Onion
Asparagus
Fingerling potatoes or red potatoes
Sweet potato
Zucchini
Acorn Squash
Green beans
Mince 2 to 3 sprigs of Rosemary, 2 tablespoons thyme, and 4-5 cloves of garlic. (you want more spices than you would normally cook with)
Chop all veggies to be approximately the same size to even out cooking rates. Mix in a bowl with spices, garlic, generous olive oil, and salt (to taste). Spread evenly on a cookie sheet. Bake at 350 for 20-30 minutes until all veggies are tender.
Herbs:
Fresh rosemary
Fresh Thyme
Garlic
Salt
Olive Oil
Vegetables:
Yellow Onion
Asparagus
Fingerling potatoes or red potatoes
Sweet potato
Zucchini
Acorn Squash
Green beans
Mince 2 to 3 sprigs of Rosemary, 2 tablespoons thyme, and 4-5 cloves of garlic. (you want more spices than you would normally cook with)
Chop all veggies to be approximately the same size to even out cooking rates. Mix in a bowl with spices, garlic, generous olive oil, and salt (to taste). Spread evenly on a cookie sheet. Bake at 350 for 20-30 minutes until all veggies are tender.
Sizzling Candida Fighting Stir fry
There are a host of Candida diet recipes online, but I find many of them bland. One of my favorite flavorful dishes is this stir fry with a Braggs Liquid Aminos Sauce. BLA has a flavor and texture smiler to soy sauce, but it is chalk full of live amino acids that help support healthy digestion. All the sauce ingredients in this recipe help kill off Candida.
Sauce Ingredients:
Braggs Liquid Aminos
Fresh ground ginger (or powdered, but fresh is better)
diced garlic
Coconut Oil
Vegetables:
(vary depending on taste)
Yellow Onion
Carrot
Broccoli
Zucchini
Red Cabbage
Bean sprouts
Yellow Crookneck Squash
Directions:
Heat pan with a spoonful of coconut oil. Add onions, then cabbage, carrots, broccoli. After those become slightly tender, add Zucchini, Squash, bean sprouts, garlic, and ginger. Add enough Braggs to coat all, without being too wet. Heat to desired vegetable tenderness. I like mine still a little crisp.
You can use a variety of veggies depending on your taste. I usually add either cabbage or bean sprouts. Just remember to add the veggies that take longer to cook to your skillet first.
For an extra boost of iron and calcium, add some kale.
Red cabbage is beautiful, be aware that it will turn your store fry blue!
Sauce Ingredients:
Braggs Liquid Aminos
Fresh ground ginger (or powdered, but fresh is better)
diced garlic
Coconut Oil
Vegetables:
(vary depending on taste)
Yellow Onion
Carrot
Broccoli
Zucchini
Red Cabbage
Bean sprouts
Yellow Crookneck Squash
Directions:
Heat pan with a spoonful of coconut oil. Add onions, then cabbage, carrots, broccoli. After those become slightly tender, add Zucchini, Squash, bean sprouts, garlic, and ginger. Add enough Braggs to coat all, without being too wet. Heat to desired vegetable tenderness. I like mine still a little crisp.
You can use a variety of veggies depending on your taste. I usually add either cabbage or bean sprouts. Just remember to add the veggies that take longer to cook to your skillet first.
For an extra boost of iron and calcium, add some kale.
Red cabbage is beautiful, be aware that it will turn your store fry blue!Candida Connection
Last fall I got to a point where my sinuses were constantly impacted and I could barely sing. After trying all my usual remedies for colds, my allergist suggested that maybe I had a Candida overgrowth. Candida is a type of yeast that feeds of of sugars (simple sugars ranging from fruit to bread products and dairy products).
For the next three months I went on a diet designed to starve the Candida and boost beneficial digestive flora.
This list of foods one can eat on this diet:
Meat
Eggs
Vegetables (raw and cooked)
Lacto fermented pickles and sauerkraut (A process of preserving in salt and water instead of vinegar. Like the Korean dish kimchi this process creates a host of beneficial bacteria to grow on the food and support the human digestive system.)
Salt
Pau d'arco Tea (the only tea at this point- it helps to kill Candida)
A range of spices - Cinnamon, paprika, pepper
Garlic (Helps kill Candida)
Coconut oil
Plain cocoa powder
Cultured cottage cheese (small amounts)
Cultured sour cream (small amounts)
Butter
Salsa (without sugars)
Stevia (a plant sweetener)
Xylitol (a Plant sweetener)
Vanilla flavor suspended in glycerin
Braggs Aminos (a soy sauce substitute)
unsweetened almond milk
unsweetened hemp milk
(Brown rice, potatoes, and Corn in small amounts to be added after 1-2 months)
The list of banned foods:
Sugar
Honey
Agave
Fructose
Alcohol
Grains - Wheat, etc
(no breads, pastas)
Vinegar
Coffee
Tea
Soy
Fruit
Mushrooms
Pepper
Cheese (Mushrooms, black pepper and cheese are all moulds. Avoid all moulds.)
Milk
(Be aware that many savory sauces and soups contain some form of sugar in them.)
I did have an extremely difficult time giving up some of these foods, especially cheese, but I cannot begin to tell you how amazing I feel. Not only did my sinuses clear up, but my singing voice improved dramatically. I feel better than I can ever remember feeling. My moods stabilized and improved towards the happy side. I have more energy and less stomach troubles. My thought processes have become more clear and faster.
If you are a a singer or are having sinus troubles, here is my new regimen:
Salt and warm water sinus rinse at least once a day
Spritz of Colloidal Silver spray up each nostril before bed
After a month or two, if you want to steam you sinuses, add a dash of Eucalyptus, a dash of Tea Tree Oil, and a dash of Pau d'art to the water, to discourage Candida growth. Otherwise the warm steam breeds a wonderful environment for the yeast.
Candida overgrowth can cause a variety of medical problems affecting body and mood. For a good overview on these problems check out this site:
http://www.emedicinehealth.com/candidiasis_yeast_infection/article_em.htm
There are many supplements being sold that claim to cure it, and many do help, but it has been my experience as well as many other people that they only way to really regain your healthy balance is to radically change your diet - at least for a few months to a year. After that, you can change your lifestyle to maintain your newly restored balanced with a less restricted diet.
For the next three months I went on a diet designed to starve the Candida and boost beneficial digestive flora.
This list of foods one can eat on this diet:
Meat
Eggs
Vegetables (raw and cooked)
Lacto fermented pickles and sauerkraut (A process of preserving in salt and water instead of vinegar. Like the Korean dish kimchi this process creates a host of beneficial bacteria to grow on the food and support the human digestive system.)
Salt
Pau d'arco Tea (the only tea at this point- it helps to kill Candida)
A range of spices - Cinnamon, paprika, pepper
Garlic (Helps kill Candida)
Coconut oil
Plain cocoa powder
Cultured cottage cheese (small amounts)
Cultured sour cream (small amounts)
Butter
Salsa (without sugars)
Stevia (a plant sweetener)
Xylitol (a Plant sweetener)
Vanilla flavor suspended in glycerin
Braggs Aminos (a soy sauce substitute)
unsweetened almond milk
unsweetened hemp milk
(Brown rice, potatoes, and Corn in small amounts to be added after 1-2 months)
The list of banned foods:
Sugar
Honey
Agave
Fructose
Alcohol
Grains - Wheat, etc
(no breads, pastas)
Vinegar
Coffee
Tea
Soy
Fruit
Mushrooms
Pepper
Cheese (Mushrooms, black pepper and cheese are all moulds. Avoid all moulds.)
Milk
(Be aware that many savory sauces and soups contain some form of sugar in them.)
I did have an extremely difficult time giving up some of these foods, especially cheese, but I cannot begin to tell you how amazing I feel. Not only did my sinuses clear up, but my singing voice improved dramatically. I feel better than I can ever remember feeling. My moods stabilized and improved towards the happy side. I have more energy and less stomach troubles. My thought processes have become more clear and faster.
If you are a a singer or are having sinus troubles, here is my new regimen:
Salt and warm water sinus rinse at least once a day
Spritz of Colloidal Silver spray up each nostril before bed
After a month or two, if you want to steam you sinuses, add a dash of Eucalyptus, a dash of Tea Tree Oil, and a dash of Pau d'art to the water, to discourage Candida growth. Otherwise the warm steam breeds a wonderful environment for the yeast.
Candida overgrowth can cause a variety of medical problems affecting body and mood. For a good overview on these problems check out this site:
http://www.emedicinehealth.com/candidiasis_yeast_infection/article_em.htm
There are many supplements being sold that claim to cure it, and many do help, but it has been my experience as well as many other people that they only way to really regain your healthy balance is to radically change your diet - at least for a few months to a year. After that, you can change your lifestyle to maintain your newly restored balanced with a less restricted diet.
Sunday, February 27, 2011
Ending the war
When the mind and the body are at war, the spirit flees.
This was the topic of this morning's yoga class, how our minds and bodies are usually at war, each telling the other what it can or cannot do: pushing through pain, not listening to yourself. The premise of yoga practice being that you sit with your body and pay attention, and then you mind and body come into alignment allowing your spirit to return. I realized that the last 10 years of my life have been about this quest. That I spent all of my life before that in a haze. A semi awake state designed to make myself unaware of pain, inside and out.
What my body told me when it gave out, was that I couldn't function in that state anymore. My physical quest to ban pain from my physical form, turned into an awakening. I've slowly beckoned my spirit back, and have begun to live, aware of myself and my surroundings.
This was the topic of this morning's yoga class, how our minds and bodies are usually at war, each telling the other what it can or cannot do: pushing through pain, not listening to yourself. The premise of yoga practice being that you sit with your body and pay attention, and then you mind and body come into alignment allowing your spirit to return. I realized that the last 10 years of my life have been about this quest. That I spent all of my life before that in a haze. A semi awake state designed to make myself unaware of pain, inside and out.
What my body told me when it gave out, was that I couldn't function in that state anymore. My physical quest to ban pain from my physical form, turned into an awakening. I've slowly beckoned my spirit back, and have begun to live, aware of myself and my surroundings.
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