 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.
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 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
GLUTEN & DAIRY-FREE CLAM CHOWDER THAT IS ALSO CANDIDA-DETOX FRIENDLY …WHAT??! Yep. You're welcome ;) THIS CHOWDER IS BOMB & I am so thanking the Lord for downloading this recipe into my head!! 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 (Trader Joe's) 3, 14-oz cans unsweetened coconut milk (can sub 1 for coconut cream) 1 Tbsp Celtic sea salt (or pink 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. NOTE: Potatoes are no bueno if you are or recently have been on a Candida Detox; 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) 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 who can truly help you. There's LOTS of confusing 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 ALL your other health problems if you have this. You must KNOW Candida overgrowth is WELL under control before adding potatoes back into your diet as they are very starchy and break down into sugar, and sugar feeds yeast/fungus. 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 (my body feels AWFUL with gluten) & all kinds of other garbage.
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!!! 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 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!! 
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! |
* All recipes are GRAIN FREE
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