5 RIPE Avocados, halved and “peeled”
1 bunch Cilantro, leaves only, chopped (my secret: just start chopping off the top of the cilantro bunch…a little stem won’t hurt; who has time to pick all the leaves off ??)
Juice of 1 lemon
1 large Tomato, diced (or 2 small) …or use already made pico de gallo if you have some/want to (This could then replace the onion/jalapeno, as well)
1/2 – 3/4 cup Diced white (or yellow..or even red!) onion
Sea salt, to taste (I coat the top of all the ingredients with thin layer of salt; use less if CELTIC sea salt…it’s SALTY!)
White Pepper, to taste (slightly less than your amount of salt)
Garlic powder, to taste …not garlic salt (it would work w fresh garlic, too. I LOVE garlic so I always use extra)
Optional: Jalapeno, finely minced, to taste (we like spicy, so we grow our own jalapenos…they are HOT. we chop them really small & use them liberally…num num)
Make your guac in the bowl you plan to serve it out of, and big enough to get in there and mix everything together I use a knife and fork to start slicing/chopping…and once everything is getting smaller and blending, then just mash with a fork. Zach and I like it chunky. Chill and serve with ORGANIC tortilla chips, veggie sticks (zucchini, carrots, cucumber, squash, celery, etc), plantain chips, GF crackers, etc.
You can also use guac as a burger topping, sandwich spread, or as an add-in to a lettuce wrap.
NOTE: For those on Candida Diet- you can have plantain chips (Trader Joes), kale chips, or veggie sticks for dipping in the beginning. No corn chips or sweet potato chips initially. It will feed the yeast in your body and set you back. Not worth it. But it’s temporary
Preheat oven to 450.
Slice sweet potatoes to your liking….I prefer them to be about the thickness of your basic school notebook (slightly less than 1 cm…sorry, it’s all I could think of to describe it).
REMEMBER: ANY SIZE WILL WORK. You can’t do it wrong. They’re YOUR tater fries!! And there are no tater police (or food police) here. Put the knife down. It’s gonna be ok
Preheat oven to 450. Slice sweet potatoes to your liking….I prefer them to be about the thickness of your basic school notebook (slightly less than 1 cm…sorry, it’s all I could think of to describe it). REMEMBER: ANY SIZE WILL WORK. You can’t do it wrong. They’re YOUR tater fries!! And there are no tater police (or food police) here. Put the knife down. It’s gonna be ok!
Plop a few spoons full (spoonfuls? …spoons full? hmmm. Well, you get the idea) of coconut oil on the bottom of an oven safe pan or cookie sheet. Ideally it has at least a slight edge instead of a perfectly flat cookie sheet to catch the oil as it melts. Next, lay your tater sliced in the oil, making sure each slice has oil under it. Then plop a little dallop of coconut oil on top of each tater slice …or paint with a cooking paintbrush or smear it on with your hands. Have fun!! Bake your taters about 25min or until soft (thicker takes longer; if in a hurry, slice THINNER). Be a Rebel!
I love them as is…maybe a little extra coconut oil. Simple. But you can sprinkle with sea salt and/or cinnamon, add butter, etc. You can even use these as a little round base to pile on other foodie goodies if you like. Let your creative juices flow. Or be simple like me. I got things to do!
What a great way to ingest 2-3 Tbsp of coconut oil in one meal. Some days it’s hard to get in the recommended 3-4 Tbsp/day for those who are in the process of overcoming Candida overgrowth. These are allowed after your 1st month on the Candida Clear protocol I wrote up for you. If you’re not on that plan, enjoy anytime!
2 – 2-1/4 cups Finely ground nuts or nut flour (almonds or almond flour work great)
6-7 Tbsp Cold butter or raw coconut oil (expeller pressed if you don’t want coconut flavor)
1/8 to 1/4 cup Xylitol (or stevia – only sweeten to taste, you will need far less stevia than xylitol)
Pinch of Salt
Optional: Cinnamon or other spices to add flavor to your crust/dish
Mix/press all ingredients thoroughly with a spoon in large glass bowl until you have a consistent “dough” (be sure there are no clumps of oil). Wet hands to mold into a ball (add more oil/butter for added moisture OR more ground nuts to dry the dough). Place dough ball into center of greased (EVOO, coconut oil or butter) pie pan, pressing outward to form an even crust. Prick the bottom with a fork a couple of times to allow air to escape. Bake at 325 degrees for about 15 minutes – do not let your crust over-brown. Make your pie or quiche mixture, pour into your crust and bake as necessary. Be sure to cover crust edges with aluminum foil to protect from burning.
This can easily be VEGAN by using coconut oil in place of butter. I am not vegan, but I know some prefer to be.
*NOTE: If you are not on a Candida Cleanse, feel free to use raw agave nectar, coconut nectar, maple syrup, or raw honey to sweeten your crust. They help it stick together a bit better.
**If I ever can’t get things to “stick” properly, I just add a tiny sprinkle (start w like 1-2 pinches for this recipe) of psyllium hulls (or other fiber powder might work if you have it…just beware of flavored ones…may change flavor of crust). Psyllium works as a wonderful thickener or “glue”. Just always add to “cold” mixtures, never hot, and blend quickly.
***If you’re allergic to nuts, you could try this with bean flour or rice flour (garbonzo bean, etc). Bean flour is allowed on the Candida Cleanse.
ALL of my recipes are gluten-free and dairy-free, and MOST are Paleo/Candida-detox-friendly because that's what most people I get to work with need.
"Feed My lambs...
Tend My sheep...
Feed My sheep...
Follow Me..." -Jesus
John 21:15 - 19