Enjoy this as a breakfast, snack, pre- or post-workout drink or meal replacement.
1 1/2 cups water
1 Tbsp raw carob or cacao powder
2 handful mixed leafy greens
2 Tbsp raw coconut or MCT oil
1/2 large avocado
1 scoop Nature's Sunshine Collagen Powder
Liquid vanilla stevia, monkfruit, or Swerve, to taste
1 cup ice
Optional: 1 Tbsp Organic Extra Virgin Olive Oil (to get some SCT oils in)
Optional: Banana (if Dr. Jana has approved it for YOUR Candida Detox or modified Keto Diet)
Add all ingredients to high-power blender or food processor and serve chilled. This was my life-saver breakfast in the 1st trimester of my pregnancy when I suddenly could NOT stomach eggs anymore. The Cacao gave me energy. The sweet was a nice, cool change that went down easy and held me over for about 3 hours. And I got more than my daily requirement of minerals, good fats and folate in 1 smoothie!
SCT: Short-chain triglycerides: essential to health; great for skin, hormones, gut and immune health; important fat for ketosis
Raw Chunky Marinara
4 Tbsp Extra Virgin Olive Oil
2 Tbsp fresh basil
2 tsp dried oregano
3-4 large garlic cloves
1/2 tsp celtic sea salt
dash black pepper
1 cup diced red bell pepper
1 cup sundried tomatoes
1 cup chopped or grape tomatoes
Optional: crushed red pepper or cayenne, to taste, for spicy sauce
Add ingredients in order listed to Vita-mix, Food Processor or blender, lightly puree (I leave it a bit chunky), and serve fresh (cold) over raw zucchini “noodles” or cooked spaghetti squash “noodles” for a Candida Detox-friendly spaghetti. You can also serve over rice, quinoa, gluten-free noodles, etc. Add a splash of water if the marinara is too thick for your liking.
You can get creative with pizzas, eggplant parmesan, tomato soup, etc. Add ground turkey or beef if you want a meat-sauce.
Somehow, Zach and I made this recipe up last second with what we had in the pantry and fridge….and it worked!! LIKE….amazingly well!!
Place your roast in a large crock pot on low heat. Add all ingredients to crock pot, liquids first. I use coarse celtic sea salt and sprinkle enough to cover the top of all the meat. Then I lightly sprinkle the entire top of the meat and liquids with a dusting of white pepper. Last, sprinkle your roast with all the other spices, cover and let slow cook overnight or for at least 5-6 hours.
Enjoy with tacos, burritos, taco/fiesta salads, as a main dish, etc. It will melt in yo mouth Amiga!!!
I love this over a bed of greens or shredded cabbage, rice (optional), pinto or black beans, heaps of chopped cilantro, fresh diced white onion, pico de gallo/salsa, and extra HOLY GUACAMOLE!! We topped ours additionally with Annie’s 505 Green Chile sauce.
Candida peeps: No rice or tacos shells. Beans are allowed. Eat as main dish or on top of taco salad, etc. You don’t have to worry about the orange juice in the marinade because you aren’t drinking the marinade and it’s such small amount compared to the size of the roast and the portion you will eat