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).
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Melt all ingredients on the stove over low-medium heat, just until everything melts together smoothly. Be careful not to overcook and destroy nutritional content. Then add your mixture to mini silicone cupcake molds or mini cupcake molds with paper cupcake liners if you want bite-sized treats. Large cupcake molds will yield a larger "peanut butter cup" (2-4 bites). You can also pour into a foil-lined square baking pan. Freeze or refrigerate until firm. Lift firm chocolate out of pan and cut like fudge. Store in the fridge (or freezer) and enjoy with zero guilt!!!
These are loaded with fat AND protein and will not give you a sugar crash. This is a whole food dessert. They are ideal for kids, diabetics, Candida patients, and ANYONE who desires to maintain a fun, healthy life that includes CHOCOLATE!!! If you notice any bloating or digestive distress using xylitol, try them again using stevia. Xylitol makes some people bloat-y ;) NOTE: Lily's Dark Chocolate Chips DO have a trace of milk in them (these are a no-no for those who have asthma, eczema or who have a known/significant dairy allergy) 2 cups almond flour
5 eggs 1/2 cup water 1/4 cup raw coconut oil 2 Tbsp collagen powder 2 Tbsp maple syrup, Bocha Sweet or other sweeter, to taste. Optional: 1 Tbsp ground cinnamon Blend all ingredients together in electric mixer, with hand mixer or in a high power blender and cook on a griddle or skillet using coconut oil, avocado oil spray, if necessary. I save the cinnamon and sprinkle on my pancakes while they're cooking. Top with any combination of: fresh berries, heated, frozen berries, melted coconut oil or grass-fed butter, maple syrup, raw honey, or fresh whipped heavy whipping cream! Check out my super easy KETO WHIPPED CREAM recipe...which IS GREAT TREAT on a Sugar Fast. Sugar Fast restrictions/ideas: No fruit initially. You can use any combination of unsweetened almond (or other nut) butters, coconut oil, butter, bee pollen, carob or cacao powder (blended w coconut milk & an approved sweetener for chocolate pancakes!). Options: Add sugar-free (xylitol or stevia-sweetened) protein powder or unsweetened almond (or other nut) butter to batter to make a complete or higher protein meal. 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. INGREDIENTS:
1 cup Unsweetened almond butter 3 cup Shredded unsweetened coconut 2/3 cup Cocoa or carob powder 2/3 cup Raw honey (liquid stevia, to taste, if on Candida Detox) 1 tsp Sea salt ½ tsp Vanilla extract (ideally alcohol-free) Mix all ingredients together. Press into 9x9 pan. Refrigerate until set; cut into bars/small squares and enjoy! These. things. are. heavenly! Exercise self-control!! ;) 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!!
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. 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. 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 CRUMBLE: 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! enJOY!!
OK, so if you EVER have a food hangover, are feeling sick in any way, have DETOX symptoms, are constipated, feel swollen, have allergies, have a headache, are bloated, or just plain low on energy....this is something to sip on daily...1-3x/day. Drink it room temperature or over ice but don't heat it up because you don't want to kill all the living enzymes and nutrients in it! INGREDIENTS: 2 cups purified water 1-3 Tbsp RAW apple cider vinegar (to taste; dilute for kids) 1-3 Tbsp fresh squeezed lemon juice OPTIONAL: 1-3 drops of (ingestible) lemon essential oil Pure maple syrup, raw honey, liquid vanilla stevia, or monkfruit to taste NOTE: DO NOT use just any essential oils orally that you purchase from a health food store. MANY oils/brands are NOT ingestible. YOU MUST know the manufacturer to know if your product is the purest quality & ingestible if you are going to add it to food/drinks. All Nature's Sunshine or Young Living essential oils meet this standard & can be purchased at wholesale cost through my ONLINE STORE. * If you do add essential oils to your lemonade, be sure to use a glass pitcher/cup for storing/drinking. Do not use a metal or plastic container. Optional: Replace water with 2 cups pau d' arco tea or use 1/2 tsp pau d' arco extract (+ 2 cups water) as your base for more anti-fungal/anti-viral potency & liver/blood cleansing power :) *Size this recipe up (increase ingredients, to taste) to make a whole pitcher or a concentrate that can be diluted into individual servings. **Add 1/2 - 1 tsp sea salt for a DIY electrolyte drink (to taste) *** Add 1 tsp - 2 Tbsp lemon collagen powder to add more healing power to your drink! Mix all ingredients together in a glass, a jar with lid or a glass pitcher and drink daily or anytime you are sick, if you find you've eaten more carbs/sugar/processed foods and old symptoms are returning, or to help with bowel movements, skin, digestion, energy, etc. Use more sweetener or less lemon/vinegar if it's too tart. Use more water if it's too strong. If you ever get heartburn from it, use less vinegar. Don't be scared to experiment with the right blend of ingredients for YOU and YOUR family. Keep it simple. Make a pitcher for your whole family to enjoy!! NOTE: If you are brand new to reducing sugars in your diet or doing a Sugar Fast for the 1st time or don't even know what "die -off" is, know that if you feel sick (not heartburn, but flu-like or achy or itchy after drinking this) it could be a yeast/bacteria/mold "die-off" reaction. That means it's working! If it's too much for you to handle, then slow down by diluting your mixture, drinking less of it, or skipping the pau d' arco until you feel a bit better.
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 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. INGREDIENTS: 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.
INGREDIENTS: 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 Use liquid vanilla stevia, Bocha Sweet or monkfruit, to taste Optional: 1 tsp Liquid Chlorophyll ES (has a mild sweet mint flavor unlike other grassy-tasting chlorophyll) *highlighted products are available through my online Nature's Sunshine store. Add all ingredients to a high-power blender, on high, until frothy. *Continue blending 1-3 minutes to make your drink 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). NUTRITION TIPS:
Coffee is very acidic and over-stimulates many people's adrenal glands and sympathetic nervous system (this is YOU if you feel anxious, sweaty or get insomnia when you drink coffee). 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 overall 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. ENJOY! 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. 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 :) INGREDIENTS: 10 Medjool dates 2 cups Unsweetened almond butter 2 Eggs 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! WET INGREDIENTS: 10 Eggs 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 DRY INGREDIENTS: 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) FROSTING: 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. 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:
2 – 2-1/4 cups Finely ground nuts or nut flour (almonds or almond flour work great) 6-7 Tbsp Cold butter or raw coconut oil (expeller pressed if you don’t want coconut flavor) 1/8 to 1/4 cup Xylitol (or stevia – only sweeten to taste, you will need far less stevia than xylitol) Pinch of Salt Optional: Cinnamon or other spices to add flavor to your crust/dish Mix/press all ingredients thoroughly with a spoon in large glass bowl until you have a consistent “dough” (be sure there are no clumps of oil). Wet hands to mold into a ball (add more oil/butter for added moisture OR more ground nuts to dry the dough). Place dough ball into center of greased (EVOO, coconut oil or butter) pie pan, pressing outward to form an even crust. Prick the bottom with a fork a couple of times to allow air to escape. Bake at 325 degrees for about 15 minutes – do not let your crust over-brown. Make your pie or quiche mixture, pour into your crust and bake as necessary. Be sure to cover crust edges with aluminum foil to protect from burning. This can easily be VEGAN by using coconut oil in place of butter. I am not vegan, but I know some prefer to be. *NOTE: If you are not on a Candida Cleanse, feel free to use raw agave nectar, coconut nectar, maple syrup, or raw honey to sweeten your crust. They help it stick together a bit better. **If I ever can’t get things to “stick” properly, I just add a tiny sprinkle (start w like 1-2 pinches for this recipe) of psyllium hulls (or other fiber powder might work if you have it…just beware of flavored ones…may change flavor of crust). Psyllium works as a wonderful thickener or “glue”. Just always add to “cold” mixtures, never hot, and blend quickly. ***If you’re allergic to nuts, you could try this with bean flour or rice flour (garbonzo bean, etc). Bean flour is allowed on the Candida Cleanse. |
* All recipes are GRAIN FREE
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