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
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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
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. GARNISH: 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! Yummy Yum! 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
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! Enjoy!! 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! This recipe is SO EASY. You can easily transform it if you feel like getting more creative. I didn’t. I was hungry. It worked Personally, I love it for lazy dinner nights and a “salty” but healthy fix. I literally start drooling over it when it comes out of the oven, so I have to control myself so I don’t burn my tongue and fingers (again!). num num.
INGREDIENTS:
1 bunch of kale (any kind), coarsely chopped Expeller pressed coconut oil or Organic Extra Virgin Olive Oil (EVOO) Sea salt Preheat oven to 450. Add some oil to the bottom of an oven safe dish (glass baking pan, cookie sheet, etc). Coconut oil is best of you are on a Candida Clear Diet because of its many healing and anti-fungal properties. Add the chopped kale to the dish and add/drizzle more oil on top of kale. Toss the kale and oil with your hands to get each piece of kale “oily”. Bake, uncovered, for ~15min or until you see it browning slightly. For Crispier kale “chips”, stir/mix kale and bake a little longer. Sprinkle with sea salt and serve. *Use this same idea/preparation with thinly sliced sweet potatoes, carrots (whole, sliced, or chopped), zucchini, beets, or any firm veggies. **NOTE: Sweet potatoes are allowed after 1 month on Candida Clear Diet (unless I tell you otherwise). No beets on Candida Clear Diet until further notice (when the body is less sensitive to sugars). |
* All recipes are GRAIN FREE
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