INGREDIENTS:
Chopped kale 1/3 cup sour cream (can sub full-fat plain yogurt, dairy-free yogurt or mayo) 1/4 cup tahini 2 Tbsp coconut aminos 1/4 cup water 3 Tbsp Dijon mustard 1-2 oz raw apple cider vinegar (to taste) 2-3 Tbsp lemon juice (to taste) 1 tsp garlic powder 1 tsp onion powder or 1-2 Tbsp dehydrated chopped onions (as shown in photo) Sea salt & pepper, to taste (don’t be shy with healthy salt!) TOPPINGS: Sprouted pumpkin seeds Hemp seeds Pork Panko (Crumbled Pork Rinds; see photo) OPTIONAL PROTEIN TOPPERS: Grilled chicken Almond flour or pork panko breaded chicken tenders (our family favorite!) Grilled or smoked salmon Grilled steak DRESSING: Add all ingredients right into a pint size mason jar and shake until smoothe. If tahini is hard, add to blender or use a stick blender until smooth. This is a great easy-to-throw-together dressing to keep on hand for ANY salad or “sauce” to pour over chicken, dip veggies in, etc. TOSS: Add chopped kale to a large salad bowl, add all your crunchy toppings and dressing, and toss! Then top with protein if you are wanting to make it a complete meal. I LOVE this dressing extra tangy and salty! It is crave-worthy, loaded with nutrition, and plenty filling!! Pro-tip: Make a double batch of your healthy breaded chicken or protein when you cook and use the leftovers for your next meal.
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INGREDIENTS:
1 cup extra virgin olive oil (EVOO) 1/2 cup raw apple cider vinegar 1/4 cup lemon juice 1-2 tsp sea salt (to taste) 1/2 tsp powdered garlic 1/4 tsp black or white pepper Optional: Add 1 tsp+ Italian seasoning to make it an "Italian Vinaigrette". Optional: Add 1 large spoonful jam or jelly (avoid if you are on a sugar fast/Candida Detox) This turns the above already simple dressing into a "summer" dressing! Awesome for strawberry or blackberry spinach salads, etc. Add all ingredients to a pint mason jar with a lid (ideally one with measuring lines on it). Shake vigorously & serve. Store in fridge. INGREDIENTS:
1/2 cup organic lemon juice 1/2 cup raw apple cider vinegar 1/4 cup organic coconut aminos 1 cup organic (raw) tahini 1/4-1/2 tsp garlic powder (to taste) 1/4-1/2 tsp pink sea salt (to taste) *add 1/4 cup olive or avocado oil (optional) Blend all ingredients in high powered blender on low-medium speed for 30 seconds. Makes a little more than 1 full 16oz bottle without the oil added to the mix. This is one of our client, patient, and personal favorites!!
If you think about it... potatoes have little flavor & are loaded with starch (aka: sugar). It's the produce, spices and mayo that make potato salad so good, not the potatoes! This is a YUMMY and MUCH HEALTHIER alternative! Bring it to your next picnic or potluck, but don't tell them it's really cauliflower... They'll never know ;) What they don't know (in this case) definitely WON'T hurt them... haha ;) INGREDIENTS: 1 large head of cauliflower, broken into equal-size pieces 1/4+ cup parsley, chopped 3 green onions, chopped 1/2 small red onion, diced 6 radishes, thinly quartered and sliced 3-4 celery stalks, chopped DRESSING: 1 cup HEALTHY MAYONNAISE or Primal Kitchen Mayo 1 tsp sea salt 1+ tsp dry dill 2-3 pinches dry red pepper 1/2 tsp black pepper 1/4+ tsp paprika 2 tsp Annie's Mustard (or any other mustard that is made with apple cider vinegar) NOTE: I like mine a bit more spicy so I measure generously... a rounded (not heaping) measurement on all spiced except salt. Find your own balance of spices to taste ;) INSTRUCTIONS: Boil or steam cauliflower pieces until tender but not mushy. Drain and pour cooked cauliflower into ice bath immediately to stop the cooking process. The ice will melt or mostly melt. Drain again and set aside, removing any remaining ice cubes if necessary. Prepare all fresh produce as directed above. Combine mayo with all spices and mustard. Roughly chop cauliflower and pat dry before putting it into a large serving bowl. Add all produce and mayo mixture. Mix well. Adjust seasonings to taste. EnJOY ;) 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! Topping Suggestions: 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. Cranberry Topping: 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 :) RAW PIE CRUST -if you've been cleared to eat dates: 2 cups raw nuts (100% pecan or 1/2 pecan & 1/2 walnut is YUM!) 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! COOKED PIE CRUST - safe for Candida Detox: 1¼ cup almond flour (use 1 3/4 cup almond flour if no buckwheat/cassava/tigernut flour) ½ cup buckwheat, cassava or tigernut 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 crust at 350 until golden brown. Remove from oven, let cool, then add your (RAW) filling (if you're using a RAW filling like my RAW cheesecake). Bake the entire crust/pie at 350 if it is pumpkin or other cooked pie. Be sure to cover the edges with foil halfway through so your crust doesn't burn :) This Mayo recipe is Candida Detox friendly!!! Life is way too boring without Mayo :) Feel free to add herbs and spices to make a spicy mayo or herbed mayo... it's too easy! TOOLS: Hand immersion Blender/Stick blender Wide mouth mason jar INGREDIENTS: 3/4 cup avocado oil (2/3 cup if using large egg) 1 X-Large egg 1 Tbsp RAW apple cider vinegar 2 tsp fresh lemon juice 1/4 tsp ground mustard seed powder Himalayan (pink) sea salt, to taste Optional: If you want to thicken your mayo, ADD 1/4 tsp. NATURE'S SUNSHINE Psyllium Hull Combo Combine all ingredients in a glass mason jar that has a mouth wide enough for your stick blender/hand immersion blender to fit into. Blend until light and fluffy! You will make AND store your mayo in this jar ;) EASY!!
Try this with our KRAUT & EGG SALAD! Note: This will keep 1 -2 weeks in the refrigerator. Swim at your own risk thereafter ;) INGREDIENTS: 1 bag Lily's dark chocolate chips 1/3 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 Trail Mix Melt all ingredients, except nuts, on the stove in a double boiler, 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 mini silicone muffin pan or 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). CRUST (not raw):
1 cup Almond flour 1/2 cup Pecans 2 Tbsp Swerve or Xylitol 1/4 tsp Himalayan sea salt 3 Tbsp Grass-fed butter, softened Preheat oven to 325. Combine almond flour, pecans and swerve in food processor and blend to a fairly fine consistency. Place in a small mixing bowl. Add softened butter and mix with a fork or pastry blender until it becomes crumbly but sticks together when pinched. Grease a small pie pan with butter and press the crust evenly into dish. Bake at 325 degrees for approx. 18 minutes or until in becomes golden brown. Be careful not to burn it!! It browns very quickly at the end. Once the dish cools to the touch, place in the fridge to chill. SURPRISE CHOCOLATE LAYER: 1/2 cup Lily's stevia sweetened dark chocolate chips (vitacost.com) 1Tbsp Coconut oil Combine and melt until smooth in double boiler. If you don't have a double boiler... you can use a Pyrex measuring cup and put it in a sauce pan with boiling water. *BE VERY CAREFUL REMOVING IT! IT WILL BE HOT!! Pour melted chocolate over your chilled crust and place back in refrigerator until hardened. RAW FILLING: 1/2 cup Lily's stevia sweetened dark chocolate chips 1 Tbsp Coconut oil Melt and set aside (same directions as above). 1 can Coconut cream (full fat) 2 ripe Avocados 3 droppers Liquid Stevia (or to taste) 1/3 cup Cacao powder 1 tsp Vanilla extract (alcohol-free) 1/4 Himalayan sea salt Combine all ingredients in a food processor and blend until light and creamy, drizzling your melted chocolate in slowly. Taste for desired sweetness and add stevia if necessary. PUTTING IT TOGETHER: Pour filling over chilled crust and place back in refrigerator until cold and set. Done! Optional: Serve with strawberries and KETO WHIPPED CREAM!!! It's only partially "raw"... but it's amazingly delicious, healthy and totally legal for someone on a Candida Detoox! If you get bloated or crampy it's likely because of the sugar alcohols in the Lily's chocolate chips OR the small amount in the crust. SOME people, especially O Blood Types, cannot digest a lot of sugar alcohol at once. You can try to take a Tablespoon of RAW apple cider vinegar or 2 enzyme capsules to assist your body in digestion. I'm an O Blood Type and this recipe doesn't bother me at all ;) Proactazyme is available through my Online Store if you need an enzyme recommendation. EnJOY with zero guilt!!!! If you know my dear friend Careen, be sure to thank her!! This was HER CREATION and labor of love for you guys!!! She serves selflessly to make this website & practice function more smoothly. NOTE: This recipe makes a LARGE, party-size salad. It's ideal for large dinner parties, potlucks & weekend road trips! Reduce amounts to make a smaller salad. THE SALAD: Equal Parts: Shredded red cabbage Shredded green cabbage Shredded carrots Shredded broccoli (slaw) Shredded kale Shredded brussel sprouts Other Salad Ingredients: Green onions, sliced Sliced almonds, raw Pumpkin seeds (pepitas), raw Roasted organic chicken, chopped or torn THE DRESSING: 2/3 cup extra virgin olive oil 1/2 cup raw apple cider vinegar 1/4 cup teriyaki coconut aminos 1/4 tsp garlic powder 1/4 tsp sea salt Pepper, to taste Liquid stevia (a few drops), to taste - can use maple syrup or raw, local honey when not on a strict sugar fast Combine everything in a big bowl & toss!
EnJOY!!! If I don't use all of my roasted chicken to make soup when I make CHICKEN BROTH or CHICKEN SOUP, then I freeze the chopped/shredded chicken and use it to make quick meals like this salad or another batch of soup in the future! Little tricks like this keep life simple & keep you prepared for fast, healthy meals & last minute dishes for parties & potlucks :) INGREDIENTS:
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. 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 12. Anti-inflammatory 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 Enjoy this as a breakfast, snack, pre- or post-workout drink or meal replacement.
1 1/2 cups water or unsweetened almond milk 1 Tbsp raw cacao powder 2 handful mixed leafy greens 2 Tbsp raw coconut or MCT oil 1/2 large avocado A few spoonfuls of almond butter 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 INGREDIENTS:
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. Caio bella
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 |
* All recipes are GRAIN FREE
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