Raw nuts & seeds of choice (no peanuts or pistacchios if on Candida Detox)
Lily's sugar-free dark chocolate chips
Coconut flakes, unsweetened
NOTE: If you are a patient on a Candida Detox: You may add in unsweetened, organic dried fruit once I have tested or consulted with you to know when your body can tolerate the added sugars without a setback.
*Dried fruits contain a lot of sugar, and most people who have battled significant health issues and leaky gut cannot tolerate them for quite some time.
4 ripe avocados
1/4 cup coconut cream (or raw, full-fat cream)
1 scoop Nature's Sunshine Collagen Powder
3 droppers liquid stevia (or to taste)
1 Tbsp vanilla extract (alcohol-free)
1 cup raw cacao powder
Add all ingredients to food processor and blend until smooth. Serve as chocolate pudding or fold in some of my Keto Whipped Cream to make it more "fluffy", like mousse. Top with fresh berries (if approved in YOUR diet), unsweetened coconut flakes, or get creative and use this recipe as a chocolate frosting ;)
NOTE: Since we posted this recipe, Trader Joe's started carrying a different coconut cream which DOES NOT work with this recipe. Most other organic coconut creams will work.
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 KETO 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!!
Note: Since writing this recipe, Trader Joe's has changed their Coconut Cream and it really does NOT work. I recommend Sprouts Brand, Native Forrest or Thai Kitchen for better results.
1 can unsweetened coconut cream
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 Nature's Sunshine Collagen Powder 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, for a fall flare!
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 it, as it will combine with the water at the bottom, resulting in a thin cream that will not thicken.
2 cups hot water
1 cup unsweetened vanilla almond or coconut milk
1+ scoop organic matcha powder
1-2 Tablespoons raw coconut oil or MCT oil
1-2 Tbsp grass-fed butter or ghee
1 scoop Nature's Sunshine Collagen Powder
Stevia, Swerve, xylitol or monkfruit to taste
Optional: 1 tsp Liquid Chlorophyll ES
*highlighted products are available through my online store.
Add all ingredients to a high-power blender and blend on high until frothy.
*Continue blending 1-3 minutes to make your drinker hotter IF you didn't start with HOT water. (only a high-power blender like a Vitamix or BlendTec will have enough power to heat up your mixture).
Coffee is VERY acidic, over-stimulates the adrenal glands and sympathetic nervous system (hence, the JOLT!) It’s contributing to your FATIGUE, is loaded with chemicals and pesticides if it's not organic, and is a high mold carrier (no bueno for Candida Detox).
Replacing acidic coffee with highly alkaline and nutritious green matcha powder promotes healing and oxygenation in the body. Matcha powder is LOADED with antioxidants and blows traditional green tea out of the water. This is also an excellent way to get an energy boost plus multiple servings of (brain activating & ketosis inducing) good fats in.
Nature's Sunshine's Liquid Chlorophyll ES: By adding this extra strength chlorophyll to your latte you are significantly increasing its nutritional value! The most critical molecule in the plant world, chlorophyll, is found in all green plants and vegetables. It’s particularly concentrated in spinach. This brand's proprietary complex also includes refreshing spearmint oil, a natural odor fighter. This means that this product tastes like mint (other brands will taste like grass....and you WILL NOT love your matcha latte).
The sodium copper chlorophyll form contained in Nature’s Sunshine Liquid Chlorophyll ES is soluble in water. With the exception of a magnesium atom, chlorophyll’s structure is identical to hemoglobin, the molecule that carries oxygen in the blood. Chlorophyll is known to have the following benefits:
Nature's Sunshine Collagen Powder: Adding a scoop of this to any drink, soup, yogurt, etc adds ~15g of protein and packs some serious punch for gut healing, skin health and elasticity, and improving joint pain. My Nature's Sunshine Collagen powder also contains an electrolyte blend which is extremely important for those in ketosis, for anyone who loves to sweat, to help balance hormones and blood pressure, and to assist with adrenal fatigue.
*f you add collagen powder to anything in a high-powered blender or mixer it will make your drink/recipe "frothy"! It's great for creating healthy lattes, etc. Get creative!
If using Coconut Cream: Open the can of coconut cream. Scoop the coconut cream off the top of the can and add it to a large bowl, leaving the coconut water in the can.
*Add a few Tablespoons of the coconut water into the cream to thin your recipe for use as a dressing. Blend with a hand mixer until smooth. Save leftover coconut water as you may need it to thin a little more after refrigerating, depending on your desired thickness.
Fold all ingredients into your base (coconut cream, mayo or yogurt). For a thinner dressing vs. ranch dip, add a small amount of water, as needed, to find the consistency you like. Stir until blended and refrigerate for at least 30 minutes.
Note: Trader Joe's Coconut Cream does not work for this recipe.
NOTE: This soup will not sit well with those patients who have severe Candida overgrowth (severe symptoms) and are in the 1st couple months of a Candida Detox due to the heavy tomato & carrot content. If you try it but feel bloated, foggy, constipated or achy afterward then you know it's best to not eat this and try again in a few months. Once your gut heals you will be able to handle all kinds of whole foods again and thrive!
1 Tbsp coconut oil
1 white onion, chopped
5 garlic cloves, chopped
1 can (14 oz) plum tomatoes or approx. 6 fresh tomatoes, chopped
1 can (14 oz) full fat coconut milk
*2 capsules Nature's Sunshine Curcumin BP (see note below)
1 tsp Himalayan (pink) sea salt
10 medium carrots, rinsed, ends chopped off, broken in half
Black pepper, to taste
Heat coconut oil in a skillet. Saute your onions and garlic and until soft and fragrant. Set aside.
Add tomatoes, Curcumin BP (or turmeric), salt and 1 can of coconut milk to a high speed blender and puree on high until you get a smooth consistency. Pour the puree into a large pot on medium heat. Next, add your raw, broken carrots to the high speed blender, adding only the necessary water to get them to puree. If you have a Vitamix, add the cooked ingredients to the blender & continue blending until your soup is just warm enough to enjoy... less cooking/heating = more nutrition/medicine!
If you do not have a Vitamix to heat the soup simply from high-power blending, then pour your carrot puree into the pot with the tomatoes and mix together. Add black pepper to taste. Again, only cook until you reach your desired heat. Add additional salt or garlic to accommodate your palate.
NOTE: I always add a spoonful of coconut oil to soups and warm things for added nutrition and sun screen ;) Yep, eat your sun screen daily (good fats) and you won't have to lather yourself in cancer-causing chemical sunscreen in the sun/summer.
*The Curcumin BP is a powerful propietary blend I carry that is 2000x stronger (anti-inflammatory & so much more!) than simply using ground 1 tsp turmeric and a sprinkle of black pepper. If you really want the medicinal benefits (helps with arthritis, Candida overgrowth, auto-immune disease, digestion, etc), I do recommend purchasing this product at wholesale cost through my ONLINE STORE. Many of my recipes incorporate herbs & essential oils so that our food is ALWAYS medicine!!
DON'T FEEL GUILTY IF YOU EAT THE WHOLE BATCH OF SOUP!!! (for me it serves 2, not 6...ha!)
In a pot, bring water to a boil. Add potatoes and par-cook until tender but not mush. Cool until they are cool enough to handle. Grate the potatoes into a mixing bowl. Add eggs, salt and cinnamon. Add enough coconut flour to thicken and bind potatoes. Scoop potato mixture into balls or "tots". Heat a generous amount of coconut oil in a frying pan. Fry on med to med-high until golden brown on all sides. When done place on a plate or paper towel and sprinkle with salt immediately to taste.
WARNING: These are addicting!!!
ENJOY after the initial phase of a Candida Detox (month 2 for MOST people, but sometimes longer in severe cases like Fibromyalgia, auto-immune disease or any other severe symptoms that haven't started to clear yet)
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.
This YUMMMM-mazing recipe is from my dear friend, Careen Lewis. She blessed me with a batch (Lord, bless those hands!) and shared her recipe. Now we ALL get the honor of sharing in this savory goodness!! THANK YOU Lord for friends who share their recipes freely to help others get healthy to serve you better!! If you have a gluten-free, dairy-free, Candida-Detox-friendly recipe to share (with photos), please CONTACT US and I am happy to credit you appropriately..OR name the recipe after you! ;)
BASIC CHICKEN BROTH:
1 Whole Organic Chicken w/ organs
4-5 Carrots w leaves
4-5 Celery stalks w leaves
1 handful Fresh parsley sprigs
1 small White or yellow onion, quartered
Sea salt, to taste
Purified water to fill
Place your chicken in a large crock pot or large stock pot on the stove and stuff all other ingredients in and around the chicken, breaking the carrots and celery in half, as necessary. Heavily salt your mixture and add water to fill ALMOST all the way to the lid. Cook on low for 6-12 hours total. After 4-5 hours, remove chicken (carefully) to remove the meat from the carcass (meat should easily fall off the bone). Save the meat to make chicken soup (see below) OR another recipe that calls for delicious, moist chicken (if you can control yourself from eating half of it while you clean the chicken!). The chicken will freeze well in a freezer bag, if necessary. Place the chicken carcass back into your pot and continue cooking on low another 2+ hours.
After desired cooking time, place a LARGE bowl (ideally one w a pour spout) in the sink and top w a colander lined with a nut bag or doubled up cheesecloth. Pour the contents of your pot into the colander to strain into the bowl. Use immediately or jar it up for later. My bowls do not have a pour spout, so I use a glass measuring cup with a pour spout to transfer my broth into jars for storing.
*This broth freezes very well and is nice to have on hand for other recipes that call for chicken broth like rice, quinoa and other chicken broth based soups. Freeze in gallon freezer bags and freeze flat for easy thawing.
FOR BADA-BAM! CHICKEN BROTH:
1 small bulb Garlic, minced (please do not buy pre-minced, preserved garlic)
1 medium White or yellow onion, chopped
Avocado or Olive Oil
1.5 tsp Dried dill (more if fresh)
Sea salt, to taste
Optional: add additional herbs like rosemary or those of your choice. The dill and rosemary mixture was JUST AS GOOD as the straight dill!)
Saute' all of the above ingredients together and add to your mixture after you've removed the meat from your chicken carcass. Let this cook for AT LEAST 1 more hour, but I prefer quite a few more hours, or even overnight (if time allows) for deeper flavor. Salt, to taste.
After desired cooking time, place a LARGE bowl (ideally one w a pour spout) in the sink and top w a colander lined with a nut bag or doubled up cheesecloth. Pour the contents of your pot into the colander to strain into the bowl. Serve immediately or jar it up for later. My bowls do not have a pour spout, so I use a glass measuring cup with a pour spout to transfer my broth into jars for storing.
FOR MISS CAREEN'S CHICKEN SOUP:
1 small bulb Garlic, minced (please do not buy pre-minced, preserved garlic)
1 medium White or yellow onion, chopped
Homemade Basic Chicken Broth (see above)
Carrots, sliced or chopped
Celery, chopped (optional)
1.5 tsp Dried dill (more if fresh)
1 handful Fresh parsley sprigs
2 cups Cooked chicken (from the carcass - see above)
Optional: 1-2 cups cooked GF pasta or cooked brown/wild rice
Begin by sauteing the onions in avocado oil to soften or until they become translucent, adding the minced garlic about a minute before onions are done (add sea salt while cooking).
Add BASIC CHICKEN BROTH (see above).
Add dill (herbs), chopped carrots and parsley. Bring to a boil then simmer 45 minutes or until veggies are soft to your liking for chicken soup. Add more sea salt to taste. Remove parsley sprigs with tongs or a slotted spoon.
For Chicken noodle soup or Chicken wild rice soup, add COOKED gluten-free pasta or COOKED rice to the mixture right before you are ready to serve it. DO NOT add un-cooked rice or pasta as it will soak up all your liquid and leave you with a super thick "stew". Be prepared to use more broth for either of these soups as there will still be SOME liquid absorption from the noodles/rice.
ADD A WARM FIRE, RAINY DAY, SICK DAY OR COOL WINTER DAY & ENJOY!!
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 :)
10 Medjool dates
2 cups Unsweetened almond butter
2 tsp Vanilla extract
2 Tbsp Water
2 droppers Liquid Stevia (optional)
1/4 tsp Sea salt
1/2 Tbsp Baking powder
1 cup Stevia sweetened chocolate chips (I buy Lily's brand from Vitacost.com)
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.
Add ingredients to a small bowl, mix and let sit for 10+ minutes. Pour over any salad, pasta, quinoa/rice, or use as a marinade for chicken or fish. BE CREATIVE!!
Save leftover dressing in a sealed bowl/jar for up to 1 week in the fridge.
HEALTH BENEFITS: This is 100% Candida Detox friendly! It will serve as an edible antibiotic, antiviral, antifungal, energy booster, digestive aid, liver and blood detoxifier and so much more!! The more raw, whole foods you learn to incorporate into your diet, the less you have to supplement, and the easier it is to maintain good health for a lifetime!
Grate your cauliflower directly into a large pan. Add 4-5 Tbsp coconut oil or butter and begin to cook. Add your coconut milk and lime juice, and then dust the top of your cauliflower with garlic and sea salt (to taste). Lightly simmer until cauliflower is soft but not mushy. Garnish with a basil leaf, twist of lime or lime zest sprinkles :)
SUPER EASY. Loaded with nutrition. Candida detox friendly. Great for constipation, hormone and liver issues. Expect that ANY cruciferous veggies (sulfer-containing veggies like cauliflower, broccoli, kale, spinach, etc) will make you gassy at first as they immediately start to heal and detox the liver. This means you need to incorporate more of these into your diet. Making it a goal to eat AT LEAST 1 serving of cruciferous veggies per day is a great goal (5 is excellent!...haha).
Bring a pot of water to the boil. Add pink salt.
Trim stems of sprouts and cut in half.
Blanch brussels sprouts for 4 minutes (longer if they are really large) then drain.
Heat coconut oil on high. Add bacon and cook a few minutes.
Add Brussels sprouts and shallots or onions and and seasoning.
Fry until they start to brown around the edges and the bacon crisps. If using fresh garlic, add about halfway into cooking so they don't burn.
Drain brussels sprouts to remove excess oil. Serve hot.
TIP: For crispier Sprouts... Don't toss much at the start. Let then sit and begin to brown before tossing.
*OPTION- You can also use 1 bag of shredded brussels sprouts (Trader Joe's)
No need to par boil them... just add them to the partially cooked
bacon and continue cooking until browned.
These are great as a side dish or with scrambled eggs for breakfast!
Recipe credit: http://morselsandmusings.blogspot.com/2011/07/crispy-brussel-sprouts-w-bacon-garlic.html
RAW Sauerkraut is super easy to make!
I was so intimidated by raw foods, fermented foods, and sprouting for a long time… I am NOT a chef and I can do this…so you can too
Optional (get creative):
1 Tbsp Caraway seeds (traditional sauerkraut flavor)
2 Tbsp Dulse flakes (great for the Thyroid)
Sliced Garlic cloves (enhances Candida die-off)
WILD OREGANO ESSENTIAL OIL (2-4 drops; enhances Candida die-off! Start slow & Mix well.)
Any herbs: sage, thyme, rosemary, lavender (these 4 combine well! And boy do they enhance Candida die-off together. You could do the actual herbs or use 1-2 drops of each of these essential oils IF they are 100% pure, unadulterated essential oils. ALL of the essential oils I carry on my ONLINE STORE are safe to ingest; NOTE: few brands are safe for ingesting).
Massage & smash your cabbage (with your hands, tongs, the bottom of another jar, or a wooden spoon, etc) until it produces moisture and shrinks down. Mine only took about 2-3 minutes to break down.
Then transfer your wet cabbage (and every drop of juice) into your jar(s). Be sure to fill them to the top, packing your kraut to maximum capacity. You want to top each jar with a couple layers of your outer cabbage leaves that you had set aside, and make sure the liquid in the jar covers the top of the whole cabbage leaves. Add water (NOT tap water) to top off your jar so that there is NO AIR left in the jar. See photo.
Put your clean lid on tightly and store in a cool, dark place for up to 1 month. You can start checking your kraut for flavor after a few days. The warmer the room temperature, the faster the fermentation. The more sour you like it (I LOVE SOUR-kraut)…the longer it takes. 1 week in our coastal Southern California home without air conditioning is usually plenty.
Place your jar of kraut in the fridge once it reaches the flavor you like, and this will stop the fermentation process EASY! It will keep for months (but be sure to woof it down sooner than that!)
Enjoy a little each day. I love sauerkraut on a bed of salad greens with ground (taco) meat, chopped veggies (whatever I have in the fridge), avocado, and healthy hot sauce (Melinda’s Original Hot Sauce to be exact..haha). I eat a couple bites before any meal to help with digestion. It pairs perfectly with any sausage, roast, steak, poultry, etc. Great condiment OR side. It even goes with eggs (true german style!).
NOTE: DO NOT COOK IT! It is RAW for a reason…that’s how it produces and maintains all those YUMMY probiotics that heal your gut and immune system!! For the same reason, store-bought kraut that says “Organic” but is not RAW, will have zero probiotic cultures in it and will make your Candida overgrowth WORSE. It is still pasteurized (aka: dead) if it only says Organic. Organic IS NOT the same as RAW….RAW ORGANIC would be BEST!!
THE BENEFITS ARE ENDLESS:
1. Natural source of probiotics
2. Rich in Calcium, Vitamin C, Vitamin K1, Beta-carotene
3. Naturally kills Candida overgrowth & helps heal your gut
4. Detoxes liver
5. Builds energy
6. Builds immune system to protect you all year round
7. Rich in Sulfer & natural antioxidants (glutathione & superoxide dismutase) which lowers free-radical damage.
8. Cancer prevention, particularly breast cancer.
9. Helps break down hard-to-digest lactose from milk/dairy into the more easily digestible lactic acid
10. Helps digest proteins; essential for ALL healing
11. Helps heartburn/GERD
13. Traditional “treatment” for peptic ulcers in Europe
14. Clear skin (because most skin conditions start with an imbalanced gut, liver, immune system.)
15. Better bowel movements (can help with diarrhea OR constipation).
16. Healing the gut is the start to naturally balancing hormones and healthy thyroid function! It is all related!!
FOOD REALLY IS MEDICINE!!! WHAT TO EXPECT:
You MAY break out, get (BAD!) gas…stinky gas, have an itchy bum (no pain no gain!), notice some cloudy urine, get stinky pits, or notice bad breath at first because of the initial die-off reaction that is taking place in your body. CONGRATULATIONS!!! IT’S WORKING!!! Keep going kraut warrior!! It will eventually subside and you will benefit greatly from making this a staple in your diet If the gas or bloating is too bad, eat less for a week, then increase. RAW, FERMENTED foods are nearly absent from the American diet (and replaced with DEAD, sugar-laden, genetically modified, processed foods) leading to endless health problems that are 100% within OUR CONTROL. Take responsibility for your health and eat yourself healthy.
Let me know your feedback. I LOVE hearing from you guys!
Read more about Candida overgrowth if you suspect you have this! 90% of the American population does now. CHECK OUT THESE OTHER BLOGS ON CANDIDA OVERGROWTH:
WHAT IS CANDIDA OVERGROWTH?
BALANCING YOUR MICRO-BIOME
HOW KOMBUCHA HEALED MY GUT
NOTE: THIS IS NOT A RECIPE FOR SOMEONE IN THE 1ST FEW MONTHS OF A CANDIDA DETOX DUE TO THE VINEGAR IN THE CAPER BRINE. IF you can find capers without white vinegar then you could make this while on a Candida Detox (RAW apple cider vinegar would be ok). OTHERWISE, wait AT LEAST 6 months to make this OR make the recipe with olives (in a non-vinegar brine - read the label) in place of the capers...or ditch the capers all together.
Frozen grass-fed chuck roast, partially defrosted
Extra Virgin Olive Oil (EVOO)
Fresh cracked pepper
Himalayan sea salt
Fresh lemon wedges
Caper berries (preservative-free)
1/4 cup red onion, diced
Shave very thin slices off of your half frozen chuck roast and place your slices on a large plate, only 1 layer thick. Partially defrosting a frozen chuck roast is essential to being able to slice the beef super thin...which is what makes carpaccio...CARPACCIO! A fresh, raw roast will NOT slice properly, nor will a frozen solid roast.
Drizzle the carpaccio slices with olive oil, caper berries, fresh cracked pepper, sea salt, and a drizzle of fresh lemon juice. Be sure not to get any caper juice on the carpaccio if you are on a Candida Detox, as the brine contains a lot of white vinegar. Pile some arugula and diced red onion on in a creative fashion to make a presentable appetizer to serve.
3 cups Carrots, peeled and grated
1.5 cups Almond Butter, smooth & unsweetened
1/2 cup Pumpkin, puréed (organic canned or raw pureed)
1/2 cup Raw honey (sub 1/2 cup xylitol or stevia to taste if on Candida Detox)
1/4 cup Raw/virgin Coconut Oil
2 Tbsp Raw Apple Cider Vinegar
1 Tbsp Pure vanilla extract
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)
1 1/4 cup raw cashews
1/2 cup coconut cream or full-fat coconut milk
2 Tbsp lemon juice
2-3 Tbsp monk fruit
1 tsp vanilla extract
Soak the cashews for a few hours in hot water. Blend all ingredients in a food processor until smooth. Sweeten to taste.
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.
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.
Preheat oven to 400.
Place fish in baking pan and sprinkle both sides with garlic, salt and pepper to taste. Then heavily coat each piece with your “almond-crumbs,” pouring any remaining crumbs between your pieces of fish. Dust everything with additional sea salt and pepper. You have the option to dip your fish in raw scrambled egg first, then dip into your “nut breading” to create a different crust texture. Bake 15-20 min depending upon thickness of fish and how well-done you prefer your fish. The juiciest preparation will flake easily and be very juicy.
I love to cook my fish in waterseal cookware (large pan with a lid on the stovetop). Add seasoned and breaded fish to cold pan, THEN turn heat on to medium, cover with lid, and let cook for 8-12min. Set a timer…It doesn’t take long. Your crust will be less crispy this way, but your fish juicier
Drizzle each piece with fresh lemon juice, and serve over fresh greens, wilted greens, cauliflower mashed potatoes, cooked sprouted or brown rice, or with any veggie side dish. Zach and I love any fish over sprouted wild rice (seasoned w coconut oil, sea salt, garlic) and CRISPY SALTY KALE or SWEET POTATO STEAK FRIES as a side. Make it a goal to get in 2-3 handfuls of veggies with your dinners (and you’ll poop better!!).
NOTE: Substitute other raw nuts or combine nuts for different flavors. Pistacchio with almond is yummy (NOTE: peanuts & pistacchios are not allowed on a Candida Detox Diet because of their mold content)
4 OPTIONS FOR THE SQUASH:
1. RAW: healthiest & fastest option. Buy peeled, organic butternut squash (fresh or frozen) OR cut the peeling off of your fresh, whole butternut squash. I use all of the seeds and squash meat in my soup. Maximize the nutrition :)
2. STOVETOP: Cut butternut squash in half and cook in a pan with lid, open side down, covering the bottom of the pan with water. Cook 10-15 min or until tender. Less cooking is better for nutritional value.
3. BAKE: You can also bake your squash at 400 open side down in a pan with 1/4 inch of water for approx. 25min.
4. CROCK POT: Halve your squash and place open side down in the CROCK POT with 1 inch of water, 4 hours max, on low. It's ok to have 2 layers of squash in your crock.
Scoop your cooked squash, seeds and all, out of the shells OR simply add your raw squash meat to a high power blender with all the other ingredients. Blend on high until you have a smoothe consistency. If you have a Vitamix, continue blending until your soup is hot. If you don’t have a blender that can “cook” your soup, simply pour the soup puree into a pot after blending and heat to desired temperature. Again, only cook as much as is necessary, but learn to cook less and preserve the nutritional value of your foods.
Drizzle tiny bit of olive oil in a glass pan or cookie sheet. Add pine nuts/pumpkin seeds and toss in oil. Sprinkle with cinnamon and toss around in oil again. Bake/toast until browned or slightly crisp, about 15-20 min. Get this started while you make the soup. It will finish about the same time.
Garnish with toasted pine nuts or pumpkin seeds (fresh basil leaves optional) and serve!
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
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
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!