Menu & recipes are at bottom of blog.
We'd love to hear your feedback/testimonies if you try any of our recipes!!
1. Present your body as a living sacrifice; Do not be conformed to the world; Be transformed by the renewing of your mind (Romans 12:1-2). Cleanse your mind daily with God's Word; Abide in The Truth; Focus on what you CAN have (food that heals & refreshes) instead of what keeps you sick.
2. Ask for a fresh filling of the Holy Spirit. SELF-CONTROL is a fruit of the Spirit. This is where your power to change comes from. Repent of old habits that have not served you, your family or God, receive his amazing grace, and press forward in HIS POWER. "He gives more grace...“God opposes the proud but gives grace to the humble.” - James 4:6
3. Remember: You are fasting & surrendering (Biblical; God's Power; breakthrough), NOT dieting (work of the flesh; fleeting; bondage). Watch my 10min FASTING VIDEO for encouragement.
4. Be prepared with ideas, recipes & ingredients. YOU ARE AN AGENT OF HEAVENLY CHANGE! BE THE EXAMPLE & do it with JOY!
5. Bind up your fears in the name of Jesus! You are NOT given a Spirit of fear, but one of power, love AND a sound mind (2 Tim 1:7). Quit sacrificing your health & your obedience to The Lord because of fear of what others will think, fear of failure, fear that you will not be able to have fun anymore, fear of letting someone down because you changed your recipe or tradition (really?!! - YES, I hear that a lot!).
YOU. ARE. A. GOD-PLEASER. NOT A PEOPLE-PLEASER.
6. Dust off the lie that REAL FOOD is gross or boring & that you can't have fun without alcohol. LIE! Name. of. Jesus! When I throw a party... WE HAVE FUN! WE STAY HEALTHY! WE INTRODUCE PEOPLE TO NEW IDEAS & HEALTHY DESSERTS! WE STAY SOBER! And WE WORSHIP THE LORD in Word & action. You can too! Pray & ask the Lord for healthy desires & cravings.
7. Ask yourself: Is it really worth it to stay sick & tired, to gain the holiday weight AGAIN OR to throw in the towel on the progress you've made thus far for that 1 meal, 1 day, 1 night, 1 season....?
For me, I am so much more alive Spiritually, mentally & physically when I am rested & feeding my body (physically & Spiritually) what makes me thrive. We walk in a lot more grace, awareness, clarity, joy, power & compassion when we are not feeding our flesh. I hear more clearly from the Lord & have more peace & energy. When I have compromised & don't feel well, I have a lot less to pour out & it is hard to live out God's calling on my life. I LOVE that I can prepare a FEAST for my friends & family that is 100% healthy, feeds their bodies (even though some don't appreciate it), feeds their soul & Spirit, with no hangover (by food or drink!) the next day or week! Although it was challenging at first, it is a way of life now. It is part of the Godly Legacy I will leave behind. It's never too late to change, friends!
We neither neglect our bodies nor obsess over them. Freedom in Christ is neither religion nor rebellion. If we keep Jesus the main thing, we will stay free in the process!!!
WITH GOD, ALL THINGS ARE POSSIBLE - Mat 19:26
**CLICK IMAGES FOR RECIPES**
We assumed you would either know or figure out how to cook a turkey ;) Be sure your brine/broth & ingredients are gluten-free (if necessary), & use real spices to flavor.
Happy, Healthy Thanksgiving to all of you!! We have MUCH to be grateful for!!
Gluten-free, Dairy-free Strawberry Shortcake... can I get an AMEN??!! Because of the strawberries, this recipe is ideal for Phase 2 of a Candida Detox. Once I test your body to confirm you can add berries back in...or your daily dose of probiotics is able to decrease because too many are giving you soft/loose stools, you are welcome to try this recipe! This means your gut's population of good bacteria is increasing, which means the yeast in your body is decreasing. Thus, you can likely tolerate slightly higher glycemic foods (berries, sweet potatoes & quinoa typically). Bottom line: if you add berries or sweet potatoes and get bloated or feel foggy afterward or the next day, your body wasn't quite ready. Go back to where you were another 2 weeks and then try again ;) Last, this is a FAR BETTER cheat than almost anything else you could choose. CHOOSE WISELY :)
Preheat oven to 350 degrees. Prep cupcake pans with cupcake paper. Makes ~24 shortcakes.
Combine all dry ingredients in 1 bowl. Then mix all wet ingredients in electrix mixer or other bowl. Add the dry ingredient to the wet ones and mix well. Add 2 large spoonsful of batter to each cupcake paper. Bake for 15-20 minutes until light golden brown. Cook time will depend upon your over and how full you fill your cupcake holders.
Let cool slightly and serve with your fresh strawberries!! There is zero "cheat" about this dessert!! Loaded with protein, good fat and fresh fruit to make a complete meal :) You can even enjoy these for breakfast.
BONUS: Top with my HAPPY HEALTHY WHIPPED CREAM !!
1/2 cup coconut butter
2 Tbsp organic virgin coconut oil
4 Tbsp raw honey (or liquid Stevia to taste if on Candida Detox)
1/4 tsp PEPPERMINT ESSENTIAL OIL
1 bag Lilly's Dark Chocolate Chips
1/3 cup organic coconut oil
1-1/2 Tbsp raw honey
1/4-1/2 tsp PEPPERMINT ESSENTIAL OIL
Line a mini muffin tin with 12 liners and set aside.
FOR THE WHITE LAYER
In a medium bowl, combine coconut butter, coconut oil, honey, and peppermint essential oil. Stir until smooth. Put a small amount in each muffin liner and press into the bottom so they are even. Place in the freezer for 15 minutes to harden.
FOR THE CHOCOLATE LAYER
Combine the chocolate chips, coconut oil, and honey in a pan over medium heat until smooth. You just want to warm it enough that there are no lumps, but don’t boil it or heat it too long. Turn off the heat and add the PEPPERMINT ESSENTIAL OIL.
Take the muffin tin out of the freezer and spoon the chocolate mixture on top of the white layer. Place back in the freezer for 30 minutes or until completely hard. Store in a bag or covered dish in the fridge or freezer.
These are great to have on hand for a quick, healthy chocolate fix ;)
This recipe was adapted from goldenbarrel.com
PLEASE DON'T BE INTIMIDATED by this recipe. It looks long, but is quite easy. There are 2 crust options plus a few things that need explanation. I've also listed some options for toppings to get you thinking... get creative & let us know if you come up with another topping or alternative we can share! Eat it for breakfast!!! It's 100% healthy- loaded with protein, good fats, fiber & more :)
CRUST (cooked) - safe for Candida Detox:
1 3/4 cup almond flour
¼ cup coconut flour
¼ tsp sea salt (pink)
1 Tbsp ground flaxseed
1 Tbsp raw coconut oil
1 egg (large)
3 Tbsp cold cubed butter
Hot water (if needed)
Preheat Oven to 350F. Grease a pie pan with coconut oil and set aside.
Start your teapot in case you need warm water. Mix together the almond flour, buckwheat flour, coconut flour, ground flax seeds and salt in a large mixing bowl. Next, add your Tablespoon of coconut oil and mix. Beat the egg and cube your cold butter and add them to the dough one at a time. Knead your dough. If the dough is too crumbly, add 1 Tablespoon at a time of warm water until you get the proper consistency to start rolling your dough. I used 3 Tablespoons of warm water.
Form your dough into a ball, sprinkle some (almond or buckwheat) flour on a large piece of parchment paper and roll the dough out. You can also just knead the dough and press it directly into your pie pan. Bake at 350 until golden brown. Remove from oven, let cool, then add your filling!
CRUST (raw) -if you've been cleared to eat dates:
2 cups raw nuts (100% pecans or half pecan/half walnut is great)
2 cups dates (pitted)
1 pinch sea salt (pink)
Grease your pie pan with coconut oil. This prevents the crust from sticking.
Add the nuts, dates & salt into a food processor and blend until well processed "dough". Roll your ball of dough between 2 pieces of parchment paper with a rolling pin until your crust is flattened to the size of your pie pan. Place your pie pan upside down on your crust (top parchment paper removed) and then quickly flip your pie pan over, holding the crust into the pan. Press & form the dough into your pie pan. Don't bake it (it's RAW crust). You're ready to add your filling!
RAW "CREAM CHEESE" FILLING:
3 cups raw cashews, soaked 4+ hours
3/4 cup virgin coconut oil
3 Tbsp vanilla extract (alcohol-free)
Sweetener: 4-6 droppers liquid vanilla stevia (to taste) or Monkfruit (to taste) - neither will feed yeast; use RAW honey (to taste) if you're not on a Candida Detox
1+ cup fresh pressed lemon juice
1/2 cup purified water
1 tsp NATURE'S SUNSHINE Psyllium Hulls Combination Powder
Add all ingredients to a high powered blender and blend until you have a whipped cream cheese consistency. If using stevia, start with only 2 droppers full of liquid vanilla stevia and only 1/4 cup of water. You can always add more sweetener or water, as needed. Pour the filling over your crust and refrigerate (or freeze) at least 3 hours. Your pie will keep 1 week max in the fridge and slightly longer in the freezer. DO NOT bake/cook this pie. Refrigeration or freezing sets it and then it's ready to eat!
Fresh Berry: Add fresh or defrosted berries to a blender, chopping or pureeing to whatever consistency you like. Add liquid stevia or Swerve to add sweetness (if necessary).
Chocolate drizzle: Lightly melt together equal parts raw coconut oil & raw cacao powder over LOW heat, plus (sweetener of your choice): liquid vanilla stevia or Swerve or Monkfruit, to taste. Add almond butter if you want "chocolate-peanut butter" topping ;) Drizzle to your liking.
Try my 15 Minute Cranberry Sauce
Great for Thanksgiving & Christmas!
Pumpkin/Thanksgiving: Blend together 3/4 cup organic pumpkin puree (canned or fresh), 3/4 cup organic coconut milk (or cream to make thicker), 1 tsp pumpkin pie spice, 2 drops Nature's Sunshine Cinnamon essential oil, 1 tsp organic vanilla extract (alcohol-free) & 2 Tbsp Swerve. Drizzle & serve for Thanksgiving dinner!
*You MUST only use a brand of essential oils you are certain is 100% pure & safe to ingest; Both of these can be purchased through my online store & meet that criteria.
NOTE: This "cheesecake" needs to stay refrigerated or frozen. Keep your toppings separate and add to each slice when you serve it.
Now you can eat cheesecake ANY TIME OF DAY & stay healthy with ZERO guilt or compromise!!!! ...You're welcome :)
This is a tried and true recipe shared with us from my sweet sister-in-Christ, Amanda. She's created and mastered some FANTASTIC Candida-Detox recipes having gone through this journey herself. And she's generously shared this gem to help us all have a happier, healthier holiday!!
Preheat Oven to 350F
Take out two pieces of parchment paper to roll the dough with. Pull out a pie pan and butter the bottom and sides.
Make sure your teapot is on for the warm water. Add all dry ingredients to a medium-sized mixing bowl (or electric mixer) and mix thoroughly. Add the coconut oil and mix again. Beat your eggs and then add them to the mixture. Next, cube your cold butter and add it to the dough. Knead the dough with your hands. If the dough is too crumbly, add a Tablespoon or more of warm water from the teapot until you get the dough to a consistency to star rolling. I used ~3 Tablespoons of warm water. Roll your dough into a ball, place on the parchment paper, and start rolling the dough out with a rolling pin. You can alternatively just knead the dough and then pack it into the pie pan instead of rolling it flat before placing it in the pan.
Once the dough is in your pan, poke it with a fork on the bottom and around the sides. Set aside and prepare your filling.
MAKE THE FILLING:
2 cups cooked, blended organic sugar pumpkin (Or 15 oz. can Organic Pumpkin Puree)
3 x-large eggs
1 can UNSWEETENED coconut milk
¾ cup Swerve or Monkfruit sweetener
1 full dropper liquid vanilla stevia extract (use more Swerve or Monkfruit if you dislike stevia)
¼ tsp Himalayan (pink) sea salt
1 Tbsp ground cinnamon
1/8 tsp ground clove
¼ tsp ground ginger
1 Tbsp Pumpkin Pie spice
¼ tsp ground nutmeg
Add all ingredients to a mixer and mix well. Pour the filling into the pie pan with the crust and place in the preheated oven. Cook 60 minutes or until slightly browned and set. Remove your pie from the oven and cool in fridge for at least 2 hours or overnight. Top with my Happy Healthy Whipped Cream & surprise your family & friends with how delicious "healthy" can be!!
Enjoy knowing you are feeding your body (the temple of the Holy Spirit) AND your Spirit!!
This is 100% safe for a Candida Detox & totally legal for breakfast...woohoo!!!
1 - 15oz can organic pumpkin puree (canned or fresh)
1/2 cup unsweetened almond butter
1/4 cup grass-fed butter (Kerry Gold), softened
1 tsp vanilla (alcohol-free)
1/2 cup coconut flour
3/4 cup Swerve or xylitol
1 Tbsp. Pumpkin pie spice
1 1/2 tsp. baking powder
1 tsp baking soda
1/8 tsp Himalayan (pink) sea salt
OPTIONAL: Add nuts or Lily's Chocolate Chips
Preheat oven to 350 degrees.
Combine all wet ingredients in a medium mixing bowl and whisk together until well combined. Combine all dry ingredients in a small mixing bowl and add to the wet mixture. Whisk until well combined.
Spoon into muffin papers to about 2/3 full. Bake at 350 degrees for 25 - 30 minutes or until toothpick comes out smooth. Enjoy for breakfast or dessert, with a hefty butter or coconut oil smear!
These are 100% safe for a Candida Detox!!!
1 bag Lily's dark chocolate chips
1/2 cup virgin coconut oil
1/2 cup (raw) unsweetened cashew or almond butter
Splash of alcohol-free vanilla extract
3+ droppers liquid stevia, to taste
Melt all ingredients, except nuts, on the stove over low-medium heat, just until everything melts together smoothly. Be careful not to overcook and destroy nutritional content. When barely melted, stir in trail mix until well coated. Spoon your mixture into small bite-sized baking cups. Stir occasionally as the chocolate tends to settle on the bottom. Refrigerate or freeze until hardened.
NOTE: Because of the coconut oil, these do melt quickly. Store in refrigerator (or freezer) until ready to serve. Use less coconut oil if you want the chocolate mix less "runny" and your treats to freeze harder.
Makes approx. 100 pieces but they do FREEZE WELL!!! ;)
These are loaded with fat AND protein and will not give you a sugar crash. This is a whole food dessert. Keep the fridge (or freezer) stocked with these for quick, healthy snacks or a 911 breakfast or pre-workout snack (they're loaded with nutrition, protein & good fat!)
They are ideal for kids, diabetics, Candida patients, and ANYONE who desires to maintain a fun, healthy life that includes CHOCOLATE!!! Who said healthy people don't have FUN??!!
NOTE: Lily's Dark Chocolate Chips DO have a trace of milk in them (these are a no-no for those who have significant asthma or eczema or who have a significant dairy allergy).
Melt all ingredients on the stove over low-medium heat, just until everything melts together smoothly. Be careful not to overcook and destroy nutritional content. Then add your mixture to mini silicone cupcake molds or mini cupcake molds with paper cupcake liners if you want bite-sized treats. Large cupcake molds will yield a larger "peanut butter cup" (2-4 bites). You can also pour into a foil-lined square baking pan. Freeze or refrigerate until firm. Lift firm chocolate out of pan and cut like fudge. Store in the fridge (or freezer) and enjoy with zero guilt!!!
These are loaded with fat AND protein and will not give you a sugar crash. This is a whole food dessert. They are ideal for kids, diabetics, Candida patients, and ANYONE who desires to maintain a fun, healthy life that includes CHOCOLATE!!! If you notice any bloating or digestive distress using xylitol, try them again using stevia. Xylitol makes some people bloat-y ;)
NOTE: Lily's Dark Chocolate Chips DO have a trace of milk in them (these are a no-no for those who have asthma, eczema or who have a known/significant dairy allergy)
6 Tbsp Organic virgin coconut oil
1 Tbsp RAW UNSWEETENED Almond butter
5 Organic eggs
1/2 cup Organic pumpkin puree'
1/2 cup Organic cocoa powder
4oz Unsweetened baking chocolate
1/2 cup Stevia sweetened dark chocolate chips
2 Tbsp Ground chia seeds
1/2 cup Fine coconut flour
1/2 tsp Himalayan salt
1 tsp Baking soda
1/2 cup Unsweetened coconut milk
3/4 cup Granular Swerve
1 tsp Stevia powder
If you want to use liquid stevia, 3 droppers = to 1 tsp of liquid stevia (French vanilla flavored is extra yummy). If you want them a bit sweeter then add 1/2 to 1 dropper more.
In a double boiler or a glass bowl over a saucepan with water, add baking chocolate, almond butter and coconut oil. Then in a mixing bowl combine salt, baking soda, cocoa powder, ground chia seeds and coconut flour. Blend well, then add stevia and Swerve and mix again. Now add your beaten eggs, pumpkin puree' and unsweetened coconut milk to the dry mixture and mix until smooth. Next, add coconut oil and melted chocolate mixture to the dry mixture and mix well. If the batter seems too thick, add a bit more coconut milk. Last, mix in the chocolate chips, saving SOME for the very top.
Pour into a greased 8 x 12 baking dish, sprinkling the top of your batter with the remaining chocolate chips.
Bake at 350 for approximately 45 minutes or until you smell the brownie GOODNESS. The top should look shiny and a bit cracked. Let cool, and enjoy!
This is 100% Candida Detox friendly & you can even eat it for breakfast without cheating!!! Get creative and add collagen powder or egg white protein powder to the mix so that it has more protein (aka: complete meal)...and THEN it is sure to be a wholesome breakfast or snack that will hold you over with NO sugar spike or crash!!! Yeehaw!!!
1 cup Unsweetened almond butter
3 cup Shredded unsweetened coconut
2/3 cup Cocoa or carob powder
2/3 cup Raw honey (liquid stevia, to taste, if on Candida Detox)
1 tsp Sea salt
½ tsp Vanilla extract (ideally alcohol-free)
Mix all ingredients together. Press into 9x9 pan. Refrigerate until set; cut into bars/small squares and enjoy! These. things. are. heavenly! Exercise self-control!! ;)
Preheat oven to 375. Mix together eggs, egg whites, stevia and swerve. Once light and fluffy, add alternately coconut milk, and your flour mixture of almond meal, cassava flour, baking powder and salt; beat for 2 minutes. Add remaining ingredients. Mix well then fill paper-lined muffin tins. Bake for 30 mins. Check to see if they are done by toothpick test.
Makes approx. 30
These are AWESOME!!!
NOTE: If you are a patient and have been put on a Candida Detox, be sure I have cleared you to eat honey before you make this. You could try adding a little more coconut cream or a tiny bit of canned coconut milk + liquid stevia only (no honey) to get by for the 1st couple months.
4 Ripe avocados
1/4 cup Coconut cream (not milk)
1/4 cup RAW honey
3 droppers Liquid stevia (or to taste)
1 Tbsp Vanilla extract (alcohol-free ideally)
1 cup RAW cacoa powder
Add all ingredients to food processor and blend until smooth. Serve as chocolate pudding or fold in some of my Happy Healthy Whipped Cream to make it more "fluffy", like mousse. Top with fresh berries, unsweetened coconut flakes, or get creative and use this recipe for a chocolate frosting ;)
NOTE: If you are in the first part of a Candida Detox (and I haven't cleared you on adding berries back into your diet yet), then just skip the berries and add the rest.
It's still yummy...and berries are coming back soon enough. Remember: it's a fast, not a diet ;)
I named this the Sweet Tart Superfood Smoothie because it's the perfect balance of sweet (from the vanilla protein powder) + tart (from the Detox tea/Lemonade).
You are getting MORE THAN 15 servings of fruits & veggies if you drink this whole smoothie (or half if you split this recipe with someone).
BOTH the IONIC MINERALS & LOVE & PEAS (sugar free) PROTEIN POWDER can be purchased at wholesale through my ONLINE STORE. The Superfood blend came from Costco.
Don’t you love a fresh fruit pie??
Kids & those who aren’t looking for a “healthy recipe” have even raved about this one!!
HAPPY HEALTHY BERRY COBBLER FILLING:
1 large bag Frozen mixed berries, Costco (or 6 granny smith apples, peeled after you have "graduated" from the 1st phase of Candida Detox)
Optional: 1/2 cup Xylitol or Swerve (this doesn’t NEED sweetener in my opinion)
Optional: 1/2 cup Chia seeds
1/4 cup Coconut oil
1.5 cups Pecans, finely chopped (other nuts would work too)
1 cup Coconut or almond (or other GF) flour
3/4 cup Hemp seed
1 Tbsp Cinnamon
1 tsp Nutmeg
1/2 cup Swerve (granulated) sweetener
Preheat oven to 400. Fill large rectangular glass (pyrex) baking dish with your bag of berries or peeled and sliced apples. Lightly sprinkle the top of your fruit with your sweeeter (optional) and 1/2 cup chia seeds (optional), and mix. The chia seeds will give the filling a little more “gelatinous” texture, will soak up some of the liquid, and adds nutritional value to your recipe! Place your filling in the oven to start cooking the filling for ~15min while you prep the crumble.
Next, add your coconut oil to a non-stick skillet. After it melts, add the chopped nuts. Blend these into the oil before adding the coconut or almond flour, then mix again. Add the hemp seed, cinnamon, nutmeg and swerve and make sure everything is mixed well. It should be barely moist. If you get the “crumble” too moist from too much coconut oil it will not bake/harden into a "crumble" properly. You can always add more dry ingredients OR more coconut oil to find that balance.
Get creative: I’ve made an apple-berry crumble with half chopped apples and half mixed berries. You could do this with almost any fruit. You can also vary the “crumble” ingredients. I’ve used different combinations of hemp seeds, coconut flour, chopped walnuts, sesame seeds, protein powders, and other grain-free flours, as well. I cannot have oats in my topping so this is my substitute and it is YUMMY!! I also want my recipes to be a complete meal (protein from nuts/seeds, good fats from butter/oil/nuts/seeds, and healthy carbohydrates from healthy flour and fruit with very little sugar)… so this is my healthy and whole food version of "pie", and I don't feel crashed OR gulity eating it for breakfast...or EVER for that matter!! Cheers!
Check out my HAPPY HEALTHY WHIPPED CREAM recipe here!
PREP: Put can of coconut cream in the fridge the night before you want to make this.
This is another MUST-HAVE recipe shared by Careen!! She has been a HUGE contributor to this blog. This servant friend has done everything from building and editing this website, to creating, re-creating, and experimenting recipes for me and with me! I am so blessed to call her my friend and to get to throw down in the kitchen with her...AND to get to eat her food experiments!!
WORK IS ALWAYS A PARTY WITH MY CAREEN AROUND!!!
1 can Unsweetened coconut cream (Trader Joe's)
1/2 tsp Organic vanilla extract (alcohol-free)
Liquid stevia, to taste (1-2 droppers)
Optional: For an extra bit of protein... Add 1 scoop of plain protein powder (it will also act as a thickener if needed).
Optional: Cacao powder, to taste (1+ Tbsp) - to make chocolate mousse!
or add pumpkin pie spice to taste.
Open your can of chilled coconut cream (DO NOT SHAKE IT UP!). Scoop out the solid (cream) portion, being careful not to include the water/liquid/milky portion. Place in a mixing bowl with other ingredients, and beat with an electric hand mixer until you get "whipped cream". Nummies!!
Note: The thickness of each can of coconut cream varies and it is crucial that it is VERY CHILLED (I store mine in the fridge) NEVER shake as it will combine with the water at the bottom, resulting in a thin cream that will not thicken.
Optional: Add the cacao powder to turn this recipe into whipped chocolate mousse!!
NOTE: These can be made Candida-Detox safe by using liquid stevia as your sweetener for the bars, as well as the topping. See option below under "Ingredients". They may not stick together QUITE as well as with honey, but they are still delish, filling and energizing! These hold me over and wake my brain up for a few hours! However, it is a LOT of nuts. Most people do not digest nuts perfectly because of the high fat and protein content. If you have Candida overgrowth, then you know your digestive system is STRESSED OUT and weak at the moment. No way around that. You likely need a full spectrum enzyme such a my PROACTAZYME or PROTEASE PLUS if you notice constipation after eating these. Another option is to eat some RAW sauerkraut or drink a little bit of diluted RAW apple cider vinegar to help you digest anytime you feel bloated or constipated. ;)
MAKE YOUR BARS FIRST:
Add all nuts, seeds and almond butter to a food processor and process for approximately 10-20 seconds depending on how chunky or fine you want it.
In a small sauce pan, heat coconut oil on low until just melted then add honey (or liquid stevia to taste) and vanilla extract and mix together until well blended.
In a large bowl, add the nut mixture and coconut oil/honey mixture together and mix together until well blended.
Put the mixture in an 8 x 8 glass baking dish (lined with parchment paper). Then place in the freezer for 15-30 minutes before adding your topping.
MAKE YOUR TOPPING:
Mix the coconut oil (melted/liquid), cacao and liquid stevia, to taste, and stir until well combined.
PUT IT ALL TOGETHER:
Pour the chocolate topping over the chilled bars and VERY QUICKLY spread in a thin layer.
Put bars in refrigerator for approximately 15 - 30 minutes to allow the chocolate topping to completely harden.
Cut using a large knife or clever to press instead of cutting.
Store in the refrigerator or freezer because the coconut oil will become softened at room temperature. If you pack them for a to-go snack... be sure to pack them with an ice pack.
WARNING: THESE ARE NOT SAFE FOR A CANDIDA DETOX DIET. YOUR BODY MUST BE CLEAR TO EAT DATES/TOLERATE HIGHER SUGAR CONTENT BEFORE INCORPORATING THIS INTO YOUR DIET OR YOU WILL GO BACKWARDS, BOWELS WILL SLOW DOWN, AND YOU COULD LOSE PROGRESS. USE DISCERNMENT OR MAKE SURE I HAVE CLEARED YOU FIRST ...FOR THE AVERAGE PERSON, THESE ARE ALLOWED AT THE 3 OR 4 MONTH MARK :)
Add all ingredients (except chocolate chips) to a large food processor in the order listed above. THEN fold in your chocolate chips. Form batter into balls less than 1/4 cup each in size. The dough will be quite greasy because of the almond butter. Place on a baking sheet with parchment paper or reusable silicon baking mats. DO NOT FLATTEN your cookies.
Bake for 9 minutes at 350 degrees. (Oven cooking times may vary– keep an eye on
them to ensure your desired doneness – we like them soft in the middle!! num num!) Place cookies on cooling rack. Try not to eat the entire batch!! SELF CONTROL ... fruit of the Spirit!
Galatians 5:22 But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness AND SELF CONTROL :)
**Ask for a fresh filling of the Holy Spirit BEFORE you bake!! haha
Preheat oven to 300°F (150°C). Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon. Add the oil, eggs, honey or stevia, and vanilla to the dry ingredients and stir until the batter is smooth. Using a silicon spatula, gently fold in the blueberries or raspberries just until they are evenly distributed throughout the batter. Divide the batter between the muffin cups.
Bake the muffins on the center rack for 30-35 minutes, rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin should come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and let cool completely. Store the muffins in an airtight container at room temperature for up to three days or freeze for up to three months.
SERVE: "Butter" your muffins with Coconut oil for added flavor, moisture and nutrition!!
NOTE: The more Coconut oil, the stronger your immune system, the happier your hormones, the healthier your skin, the greater your energy and the better protection against disease, free radical & sun damage!! You could also experiment subbing out a fraction of your flour with protein powder such as hemp protein powder or plain egg white protein to make these even MORE of a complete meal.
If you are on a Candida Detox, you do not want to eat ANY sugar (even fruit) the 1st month or so. Also note that the dietary changes are only 1 part of winning the battle over Candidiasis. LEARN MORE ABOUT CANDIDA OVERGROWTH HERE.
This smoothie recipe is for the person who is either not battling Candida overgrowth OR the patient I've cleared to start adding small amounts of sugar from low-glycemic index foods like berries and sweet potatoes. If you have Candida overgrowth (which MANY people do!), we TYPICALLY start with NO SUGAR/NO CARBS, NO MUSHROOMS, NO FRUIT, NO ALCOHOL, NO COFFEE, NO YEAST etc for ~1 month. We add berries, grapefruit, some quinoa and sweet potatoes back in once your symptoms are improving (i.e: bloating is decreasing, headaches ceasing, energy increasing, probiotic dosage significantly decreasing, etc). For the person with severe symptoms to begin with (like fibromyalgia, severe constipation or weight gain, auto-immune disease, etc) it may take longer to get the yeast under control and the liver filtering properly...so IT IS BEST TO WAIT until your body can handle the extra sugar...YES, even from berries. Fruit IS a health food, just not good for us when yeast is growing out of control in our guts :) It's a TEMPORARY FAST.
3 cups Liquid: water, unsweetened almond or coconut milk or hemp milk
2 scoops LOVE and PEAS-sugar free (click to purchase through my online store at wholesale)
1 scoop NATURE'S HARVEST (click to purchase through my online store at wholesale)
1 cup Frozen berries
1 large Handful greens (arugula, spinach, kale)
2 Tbsp UNSWEETENED almond butter
2 Tbsp Virgin coconut oil
Optional: RAW bee pollen, chia seeds, unsweetened coconut flakes, hemp seeds, maca powder, l-glutamine powder, etc
*You can also replace the water with Pau d Arco Tea
OR try half & half WATER/DETOX LEMONADE for a sweet tart treat!
Add all ingredients to high powered blender, add a few cubes of ice if necessary, and enjoy as a meal replacement or snack!
NOTE: If you are in the very beginning of a Candida Detox, skip the berries and add a bunch of lemon juice instead :) It's yummy and it works!
Add all ingredients in order listed to high speed blender. Add more or less ice and pumpkin pie spice for desired thickness and pumpkin pie flavor.
To cut the pumpkin, simply quarter it, keeping seeds intact. Then turn each quarter of the pumpkin on its side and cut off the skin (see photo). Use the same technique for a larger pumpkin and add ~1 cup of pumpkin (+seeds) to your smoothie.
Add all ingredients to high power blender and blend on medium to high until you have an icing consistency. Place in the fridge to set or immediately frost over your carrot cake or dessert.
HAVE FUN: Spoon your icing into a sandwich or quart-size ziploc freezer bag. Squeeze your icing to one bottom corner of the ziploc baggie, snip the icing-filled corner of the baggie off with scissors, and spiral-squeeze your icing onto raw cup cakes or other bite-size treats with your prairie-style icing applicator!! Heck, put a fancy icing trim on your next carrot cake or write “Happy Birthday” on a homemade (raw) cake!
1/2 cup Coconut Flour
1/4 cup Coconut Sugar (sub 1/4 cup xylitol or stevia to taste if on Candida Detox)
1 Tbsp Ground innamon
1 tsp Ground ginger
1 tsp Ground nutmeg
1 tsp Baking powder
1 tsp Sea salt
1/4 tsp Ground cloves
Optional: Substitute Zucchini (grate and let sit in colander for 10 min to let the water drain and then press excess liquid out)
Optional: 1 cup chopped Walnuts
Optional: 1 cup Raisins (skip if on Candida Detox)
Preheat oven to 350 degrees.
Mix all wet ingredients (except for carrots) together in electric mixer (or in bowl with whisk if you don’t have one). Next, mix dry ingredients (minus walnuts and raisins) in a separate large bowl. Then add the mixed wet ingredients to the mixed dry ingredients (except for walnuts and raisins). Mix well. Next, gently fold in your peeled and grated carrots, walnuts and raisins (turn mixer to lowest speed). Pour your cake batter into a greased (i use my hands and grease with raw coconut oil) square cake pan (for thicker cake) or into cupcake trays.
Bake for 25-30 minutes but make sure to keep checking on your cake because ovens vary. Cupcakes will cook faster than a whole cake Cake is done when it’s a little golden brown and your toothpick comes out clean. I prefer mine a little moist in the middle.
Once your (cup)cake is completely cool you may frost it with my RAW CREAMY LEMON ICING!! I made this for Zach’s birthday party and it was a hit!!
GARNISH IDEAS: lemon zest strings/crumbs/twists, chopped walnuts, shredded unsweetened coconut shreds, cinnamon, nutmeg, ginger, or some carrot shreds… to garnish your treats with LOVE
CHEERS to tricking your friends and family into eating healthier! They’ll never know it’s gluten-free… AND dairy-free… AND GMO-free… AND preservative-free…AND IT CAN BE SUGAR-FREE, TOO!!!!!! YIPPY YUM YUM! Be a pioneer and make getting healthy more fun
NOTE: If you’re on the Candida Detox, add your sugar substitutes (xylitol, erythritol, stevia) conservatively and taste your batter at the end. You can always add a bit more if necessary just before you fold in the carrots and walnuts. Since this recipe is made with so much egg and some almond butter, it contains a fair amount of protein to make this a very healthy snack. Add some unsweetened egg white protein to the dry ingredients and now it’s more of a “breakfast”/ small meal replacement!! Nuts add even more protein. Zero guilt! Be creative…pray through it…have fun…it’s good for you.
Ok, so YES we are using almond butter instead of peanut butter (because peanuts tend to be high mold carriers…not good for those with Candida overgrowth; can’t eat mold when you’re trying to kill mold right?!)…health is more important. You could also sub cashew butter, etc so long as it’s unsweetened (no sugar if you are on a Candida Detox).
…I’m using CAROB instead of cocoa…but you CAN USE CACAO or COCOA…whatever
breakfast, snack, pre-workout, post-workout, meal replacement, bored with your Candida Detox and just need something new…just enJOY!
1 cup Water
1-1.5 cup Unsweetened almond or coconut milk
2 Tbsp Carob powder
2 HUGE spoonfuls UNSWEETENED almond butter
2 spoonfuls coconut oil
1 scoop Egg White protein powder (I use NOW brand, unflavored/unsweetened)
1 scoop COLLATRIM PLUS powder* (available at wholesale through my ONLINE STORE)
1 handful UNSWEETENED shredded coconut
2-3 Pitted dates (use stevia or xylitol as your sweetener if you are on Candida Detox)
1-2 handfuls Ice
Optional: RAW Bee pollen
Optional: GLUTAMINE POWDER (heals gut; repairs cells; great if you have had leaky gut, Candida overgrowth, food allergies, etc)
Optional: 1/2 Avocado (adds creamy texture, more filling, added nutrition, healthy fats)
Optional: Banana (only if you are NOT on Candida Detox)
Add all ingredients to high-power blender or food processor and serve chilled. I add every ingredient listed and it makes me feel AWESOME & full for a few hours!! This is a great breakfast, lunch or especially a pre-workout “meal” to get you through a good sweat!
*NOTE: COLLATRIM PLUS can be used to assist weight loss in a healthy way. It does not curb appetite or do any damage to the body like some “weight-loss” products on the market. I personally add it because the collagen is so good for our skin, bones & other connective tissues. My joints need it! My body appreciates the extra lean protein, too
Add all ingredients into high powered blender in order shown, blend on high, serve chilled! Makes 2 medium or a little more than 1 large 32 oz smoothie
If you make this as I have written, this is 100% safe for those of you on Candida Detoxes!! woohoo!!
My mission is to educate, inspire & equip people to be healthy & to share the Gospel of Jesus Christ. My goal is to deliver hope, truth, wisdom and freedom to everyone I can by keeping JESUS the main thing in our pursuit of "wellness".