 
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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Yield: 6 servings
INGREDIENTS: 1 pound of ground sausage, chicken, turkey or beef 7-8 cups coleslaw mix 2+ Tbsp coconut aminos 1 Tbsp ginger 1 tsp garlic powder 1/2 cup green onions, sliced To add heat: 1 Tbsp red pepper flakes! INSTRUCTIONS: Cook meat, stirring and crumbling until cooked through. Stir in coleslaw mix, garlic, ginger, coconut aminos, and stir. Top with green onions and drizzle with more coconut aminos! This dish pairs well with cauliflower rice, quinoa, or other whole grain rice! * Shared graciously by one of our Group Program members. Author unknown.  This is a great substitute for potato soup!! No simple starch or carb crash, and heaps of cruciferous love for your liver! INGREDIENTS: 1-2 Tbsp avocado or coconut oil 1 onion, chopped 2 carrots, chopped 2 stalks celery, chopped 2 cloves garlic, minced 1 head cauliflower, roughly chopped 1 tsp sea salt 1 Bay leaf 4 cups organic chicken broth 2-4 heaping Tbsp organic coconut cream 2 Tbsp fresh parsley, chopped OPTIONAL: Add 4 slices crispy nitrate/nitrite free bacon with drippings, chopped OPTIONAL: Add a scoop of collagen powder to each serving for more protein. INSTRUCTIONS:
Heat oil in large pot. Add onion and cook over medium high heat for a few minutes. Add the rest of the veggies and continue to saute' until they begin to soften. Add salt and broth. Continue to cook until veggies are soft. Add parsley at the end. Remove Bay leaf. Carefully transfer to a blender (reserve some chunks if you like a chunkier chowder). You may need to do this in a few batches depending on the size of your blender. Add 2 heaping Tbsp coconut cream... add more if you like it creamier. Salt and pepper to taste. Makes ~4 large (meal-size) bowls of soup.  Takes less than 30 minutes start to finish! INGREDIENTS: 2 pounds asparagus , trimmed and cut in thirds 1/4 large white onion, thick sliced ~5 fresh garlic cloves , smashed 2 Tbsp avocado or coconut oil Himalayan (pink) sea salt and fresh ground pepper, to taste 2 cups organic chicken broth 1 cup organic coconut milk Fresh parsley, chopped for garnish OPTIONAL: Add 4 pieces crispy bacon and drippings OPTIONAL: Add a scoop of Collagen Powder to each serving for added protein INSTRUCTIONS:
Preheat oven to 450F. Place asparagus, onion & smashed garlic in a large glass baking dish or cookie sheet. Drizzle with oil and season with salt and pepper. Roast for 12 minutes, or until asparagus is soft, stirring once. Remove from oven and transfer asparagus, onions and garlic to a blender. Add broth and coconut milk, adding more coconut milk if you like it creamier. Blend until smooth. (You might have to do this part in batches depending on the size of your blender). If you have a Vitamix, Blend on HIGH for 3-4 minutes until hot or transfer soup to a large pot to finish heating. Add salt and pepper to taste. Garnish with parsley. Serves 3-4 Menu and recipes are at the bottom of this page. We'd love to hear your feedback in the comments if you try any of them. It is my honor to help you guys start new, healthy traditions and to assist those who are currently fasting from sugar or gluten or dairy, etc to still enjoy the Holidays! If God has lead you to make some lifestyle changes, then simply obey. You can trust Him. He who has called YOU is faithful & HE will do it! (1 Thes 5:24) It is worth it! YOU CAN stay healthy AND enjoy delicious meals over the holidays! Your joy is in the Lord more than it is in food or anything else ;) Let me help you... 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 and without complaining! Make your holiday more about relationships than about the food. 5. Cast down 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). If what others are calling "food" is making YOU sick, at some point you have to 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. Keep your eyes on Jesus. Be brave. Stay strong. Walk in grace. And seek continual discernment through this journey. 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, healthy cravings, and new healthy traditions/ideas. 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. I walk in a lot more energy, grace, kindness, awareness, clarity, joy, power & compassion when I'm not feeding my flesh. I hear more clearly from the Lord & have more peace. I am more patient with others. 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. The facade of what America is calling "food" is one of the biggest lies we have believed. Eating real food is not "extreme." It's medicine. It's obedience. It's discipline. It's logical. It's a sacrifice. 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!!
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 ;)   GLUTEN & DAIRY-FREE CLAM CHOWDER THAT IS ALSO SUGAR-FAST FRIENDLY … Hallelujah!! THIS CHOWDER IS SO GOOOOD & I am so thanking the Lord for downloading this recipe into my head & heart!! 2 large celery roots (replaces potatoes) 5 Tbsp grass-fed butter or coconut oil 5 stalks celery 1 white onion 10 whole carrots (I prefer extra) 4, 6.5-oz cans clams 3, 14-oz cans unsweetened coconut milk (can sub 1 for coconut cream) 1-2 Tbsp sea salt (to taste) 2 tsp white pepper 3 drops Nature's Sunshine Wild Thyme Essential Oil (1 Tbsp dried thyme) Dice your celery root, onion, celery, and carrots. I use a food processor. Next, add your diced veggies to a pan w butter to saute'e on medium heat until the onions are translucent. Cook until the celery root and carrots are slightly soft if you don't have a full 4+ hours to cook in the crock pot. While your veggies are cooking, chop your clams if you bought whole clams. Then add all your cooked veggies, clams and all other ingredients to a large crock pot. Cook on low at least 4 hours, and serve! Don’t forget to add a heaping spoonful of coconut oil to your bowl of soup for added daily nutrition/medicine. Skip if you have gall bladder issues. NOTE: Potatoes are no bueno if you are or recently have been on a Candida Detox. or Sugar Fast; Whether you're a patient or not, I highly recommend doing my free, quick, at-home Candida Spit Test to see if you might have an underlying Candida albicans (yeast), mold or bacterial overgrowth problem you didn't know about. MOST people do/did at one point & this is very serious. IF SO, you really need to avoid grains, potatoes & sugar in any form UNTIL this is under control & make an appointment with me or another holistic Doctor to get this under control (PRAY & ask the LORD if it's time for an appointment. There's LOTS of confusing and conflicting info out there). This was my personal battle, as well as at least 80% of the patients I have the honor of helping. It is at the root of many of your other health problems if you have this. You must have infections under control before adding potatoes back into your diet as they are very starchy and break down into sugar, and sugar feeds yeast/fungus/mol/bacteria/parasites and viruses! God made that rule, not me. sorry! It’s not worth the setback, and Lord knows most of us could use far less sugar/starch in our diet. I sure do LOVE a good bowl of chunky clam chowder, but I never eat it at restaurants because it is loaded with dairy, gluten & all kinds of other garbage.
In a small mixing bowl, soak quinoa for 10 minutes to get the bitterness out then rinse until water runs clear. Drain in a fine mesh sieve. Combine water and quinoa in a medium sauce pan. Cover and bring to a boil. Reduce heat and simmer for about 12 minutes or until the quinoa is tender and water is absorbed. Meanwhile, in a medium mixing bowl, combine pumpkin puree, spices, vanilla, coconut oil and Himalayan pink salt. Add to cooked quinoa. Add coconut milk to desired texture depending on how moist you like it. Add Swerve to taste. Place in a baking dish. TOPPING Combine pecans, cinnamon, melted butter and swerve to taste. Put on top of quinoa mixture. BAKE 350 degrees for 15 - 20 minutes or until nuts are golden and sizzling but not burned. Serve with HEALTHY WHIPPED CREAM and enjoy this warm, cozy breakfast treat! This recipe makes a fairly large batch but it freezes & reheats really well!!! To freeze: Place in ziplock freezer bag & press flat. Place in fridge overnight to thaw. To reheat: Place in baking dish, add nut mixture, loosely cover with foil and bake at 325 degrees for about 10 - 15 minutes. This recipe was adapted from http://www.worthcooking.net SURVEY SAYS: 5 STARS!!!!! You should definitely ditch the marshmallow yams & try this!!!
Pre-heat Oven to 375 degrees.
Place all filling ingredients into a food processor and blend until smooth. Place in casserole or glass baking dish. Combine all topping ingredients. Place on top of potato mixture. Bake for 20 minutes. Topping should be golden brown.
Steam or boil your cauliflower until soft. Add your cooked cauliflower and butter to a food processor or blender & puree until you get the consistency of mashed or smashed potatoes. Add sea salt to taste, as you puree your "taters". Serve hot.
Feel free to add garlic for garlic "mashed potatoes". There is no need to add (non-dairy) milk, but unsweetened almond milk works best if you need some extra moisture. Coconut oil (in place of butter) is optional, but you can kind of taste the "coconut" flavor ;) Enjoy the MANY benefits of this starch-free, liver-loving, cruciferous veggie mash!! Seriously you guys!!! THERE IS NO EXCUSE why you cannot have a HEALTHY HOLIDAY from this point forward without compromising flavor!! This recipe is AHHHHHmazing!!!!! HAPPY THANKSGIVING FROM CAREEN'S KITCHEN! NOTE: If you have Candida overgrowth and you are a under my care, make sure I have cleared you to add dates before adding those to this recipe.  INGREDIENTS: 3 ½ cups Onion, diced 2 ½ cups Celery, diced 1 cup Granny Smith apple, cored and diced 1/4 cup Dates, chopped into small pieces (optional and only if you are cleared to eat dates) 2 cups Almond flour or meal 1/2 cup Pecans or walnuts, chopped 2 tsp Sage 2 tsp Thyme 1/4 tsp Marjoram 1/4 tsp Rosemary 1/4 tsp Pepper 1/2 tsp Salt 3 Tbsp Butter or ghee 3 Tbsp Coconut oil 3 Eggs, whisked Preheat oven to 350.
Add butter and coconut oil to a skillet and heat over medium heat. Add onion, celery, apple and herbs and saute over medium heat until onions are translucent. Remove from heat and add all other ingredients, except eggs, to your mixture. Once everything is mixed well, add whisked eggs, mix thoroughly and transfer to your baking dish. Bake at 350F for 45 minutes – 1 hour or until the top is browned. Easy! NOTE: Add dates only if you are Candida-free. If you are a under my care, make sure I have cleared you to add dates so that you do not go backwards on your health. If you have a cast iron skillet or Le Creuset dish that can go from stove-top to oven, you can saute, mix and bake everything in this 1 dish.
Even the ORGANIC stuff from Costco has 22 grams of sugar per 2 Tbsp! So, I’ve made my own the last few years. It's safe for those of you on a Candida Detox or with blood sugar issues. Please note, there is still some natural sugar in the cranberries themselves, so it is wise to only have cranberry sauce if you are at least 1 month into your Candida Detox. This also makes a killer topping for my Raw Vegan Cheesecake! INGREDIENTS: 4 cups fresh cranberries 2 cups water 4-6 drops Nature's Sunshine Organic Orange essential oil or 2+ Tbsp orange zest 1+ cup Swerve (sweeten to taste) If using orange zest, grate & set aside.
NOTE: If using Orange essential oil, be sure it is organic & safe to ingest. NEVER orally ingest a brand you pick up from a health food store without knowing it is 100% pure & safe for ingestion. All essential oils are NOT created equal. You are safe to use the Nature's Sunshine Organic Orange essential oil I've named above in your cooking/recipes. Place cranberries, water & Swerve in a medium saucepan. Over medium to high heat, cook until the cranberries burst, then lower heat to simmer 15 more minutes. If using orange zest, stir it in while your cranberries simmer. If using the orange essential oil, add it after you turn the heat off. Add a little extra Swerve if you like your cranberry sauce sweeter. I add a large spoonful of RAW honey at the end (but I am not on a Candida Detox anymore). Some cranberries are quite juicy, so if your finished mixture is pretty runny, drain off some of the liquid. Blend with a (hand or high-powered) blender if you like your cranberry sauce completely smooth! Chill and serve. I like to make it the night before so it’s really cold & “jellied” for serving the next day. Why wait until Thanksgiving to make this?! It makes a great dessert, dessert topping or side dish all year round :) NOTE: If you are not on a strict Candida Detox, you could use RAW honey in place of Swerve (or half Swerve, half honey). *Stevia does NOT do well in this recipe, as it has somewhat of a bitter taste & cranberries are naturally tart/bitter, as well. No bueno ;) Serves 4-6 depending upon serving size. A healthy twist on egg salad ;) DON'T knock it until you try it... you can thank us once you're lickin the bowl!! ;) Load the fridge and have lunch all week!
6 hard boiled eggs 3 Tbsp (or to desired creaminess) of my homemade HEALTHY MAYONNAISE or Chosen or Primal Kitchen Mayo 1-2 tsp Annie's organic dijon mustard Sea salt, to taste 4+ Tbsp RAW SAUERKRAUT, chopped Chop hard boiled eggs into the texture you want. Mix in all ingredients. Season to taste with sea salt and paprika or any other spices of your liking.
Enjoy with celery sticks, Simple Mills almond flour crackers, Mary's Gone Crackers or other healthy crunch! NOTE: If you are a patient on a Sugar Fast, be sure to check cracker ingredients to be sure they are safe for YOUR custom plan. This is a quick & delicious recipe for Phase 2 of a Candida Detox, once I have checked your body to see if it can tolerate quinoa and sprouted rice. Use it under a fish filet or a side dish :) 1 Tbsp Grass-fed butter (Kerrygold)
2 Tbsp Sesame seeds 1/2 cup Sprouted brown rice 1 cup Water 1/4 tsp Himalayan (pink) sea salt Melt butter in a sauce pot on high heat. Add sesame seeds and cook until butter begins to brown, stirring constantly. (Butter should turn a dark caramel color). Remove from heat and place the caramelized butter in a small bowl for later. Using the same pot you just browned your butter in, add rice, water and salt. Bring to a boil and reduce to simmer for 30 -40 minutes, depending upon the type of rice you use. Rice is done when all liquid is absorbed. Stir in butter and sesame mixture. Salt to taste.
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: Chicken pieces, cooked and chopped (I use chicken reserved from CHICKEN BROTH 1 sm. onion 2 Cloves garlic minced 4 cups CHICKEN BROTH (or 1 32 oz. carton of organic chicken broth 4-6 Fresh tomatoes, chopped or 2 cans (14 oz.) Stewed tomatoes, chopped 1 cup Salsa ½ cup Cilantro, finely chopped 1 Bell pepper, chopped (any color or combo) 1 Zucchini, chopped 1 can Beans (optional) 1 Tbsp Cumin Dash of cayenne pepper to taste, (be careful) In large pot, sauté onions in avocado oil until they become translucent. Add garlic toward the end, being careful not to brown. Add all remaining ingredients EXCEPT chicken, cover, bring to boil, and simmer about 30 min on low. Add chicken and simmer another 10-15 min. Salt and pepper to taste. Garnish with Avocado.
This soup is DEFINITELY good for your soul!!!  This recipe is 100% safe for Candida Detox! I take NO credit for this recipe. My friend Katy found it on Yummly.com & we borrowed it to share with you :) It's Gluten Free, Grain Free, Dairy Free, Low Carb, Sugar & Yeast Free!! WOOHOO!! INGREDIENTS: 1/2 cup Coconut flour 1 1/4 cups Almond flour 1/4 cup Chia seeds, ground, (or Flaxseeds) 5 Eggs 4 Tbsp Coconut oil, melted 1 tbsp RAW apple cider vinegar 1/4 tsp Sea salt 1/2 tsp Baking soda Blend all dry ingredients in 1 bowl and all wet ingredients in a separate bowl. Combine wet and dry ingredients. Pour into a 7.5 “x 3.5” loaf pan and smooth the top. Bake at 350 degrees for 40 - 50 minutes. Let cool before slicing. Double the recipe to make a larger loaf of bread. This makes 1 small loaf.
Top with unsweetened almond butter, raw coconut oil, grass-fed butter, coconut butter, hummus...or make a sandwich that you've been dying to enjoy!! Thank you www.healthextremist.com for your lovely creation! My patients, friends & I are so very grateful!!
INGREDIENTS: 2 large Sweet potatoes Virgin Coconut oil Himalayan sea salt A touch of cinnamon (optional) Preheat oven to 400.
Using a Spirooli or other spiralizer, turn your raw sweet potatoes into spiral cut fries. Place a large cookie sheet with 4 large spoonsful of coconut oil into the oven to quickly melt the oil (1 minute max). NOTE: This is only necessary if your coconut oil is hard, usually during winter or if stored in cold air conditioning. THEN place your raw curly fries onto the cookie sheet, tossing in the melted oil. You want them lightly coated but not greasy (or they can turn out "soggy"). Create an even layer of fries on your cookie sheet so that they cook evenly. Cook 15-30 min depending upon your oven and how crispy you like them. I like them a little crispy so I take them out when I see the edges browning. Sprinkle with himalayan sea salt (it's far more mild/less salty than celtic or mediterranean sea salt). Serve immediately!! Indulge on God's medicine....REAL FOOD.... ZERO guilt with these fries!!! There is therefore now no condemnation for those who are in Christ Jesus - Roman 8:1 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 Water *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!! Serves 4-6 DON'T FEEL GUILTY IF YOU EAT THE WHOLE BATCH OF SOUP!!! (for me it serves 2, not 6...ha!) Original recipe
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) Careful! Careen told me she had to slap her own hand away these were so good!! You prolly won't have any leftovers...so just go ahead and make a double batch of these guilt-less, delicious happy patties!!! Protein, veggies, salt...and SIMPLE... YES MA'AM!!! I'm in!!
INGREDIENTS: 4 cups Shredded zucchini 2-3 Tbsp Coconut flour 2 large Eggs, lightly beaten 1/3 cup Sliced scallions (green and white parts) 1/4 tsp Sea salt 1/8 tsp Pepper 1-2 Tbsp Parmesan cheese (Optional - only if you can tolerate dairy) Coconut oil Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands and a paper towel, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl. Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Liberally coat the bottom of a large sauté pan with coconut oil and place it over medium-high heat. Line a plate with paper towels. Once the oil is hot, scoop a 3-Tablespoon mound of the zucchini mixture into the pan, pressing lightly into "fritters" and spacing them at least 2 inches apart. Cook your happy patties for 2 to 3 minutes, flip once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate. Salt to taste. Repeat the scooping and cooking process with the remaining zucchini mixture. Serve the zucchini fritters immediately and enjoy! These reheat well in a toaster oven. Be creative and top with a salsa verde, pico de gallo, guacamole or homemade aioli!
HERE IS THE ORIGINAL RECIPE WE ADAPTED THIS ONE FROM :)
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: Avocado Oil 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) Sea salt 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!!  A HEALTHY ON-THE-GO LUNCH IDEA! You're busy. I'm busy. But we don't have to sacrifice our health just to meet the demands of the day. After all, WE HAVE DAILY NEEDS to function as God intended us to. We are SIMPLY TOO BUSY if we cannot feed our Spirit, soul AND body even the basics ;) The wild caught smoked salmon in these wraps is a great source of anti-inflammatory, omega-3 fatty acids which assist our body to heal, maintain strength, build healthy cell walls to protect us against infection and other "invaders", and keep our brain & central nervous system functioning up to par! The Nori Sheets are a great source of nutritional iodine (AKA: THYROID FOOD!) which keeps our energy and metabolism up, keeps our digestive system breaking down food and waste, keeps our menstrual and daily sleep cycles on track, and keeps our hair, skin and nails strong and perrrty ;) I find my wild caught smoked salmon at Costco :) The core ingredients for these wraps (smoked salmon and nori sheets) don’t go bad easily, so they are easy to have on hand! You can use a sushi roller to roll your wrap tightly, but you don’t have to. A loosely wrapped roll tastes just as Yum!
INGREDIENTS:
Nori wraps Wild Caught Smoked Salmon Cucumber, julienne Avocado, sliced Fresh basil Coconut aminos for dipping Other quick filling ideas: tuna, shrimp, lobster, macadamia nuts, mango, pesto, fresh herbs, carrots, scallions, jicama, wasabi, bell pepper Align your ingredients on your Nori paper as seen in the photo above (borrowed from the website below) and roll into a wrap. Enjoy!! CLICK HERE FOR ORIGINAL RECIPE & WEBSITE
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). |
* All recipes are GRAIN FREE
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