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
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OR you could call these "Healthy Andes Mints" :) These are a patient favorite!!!
INGREDIENTS: WHITE LAYER 1/2 cup coconut butter 2 Tbsp organic virgin coconut oil 4 Tbsp raw honey (or liquid Stevia to taste if on Candida Detox) 1/4 tsp PEPPERMINT ESSENTIAL OIL CHOCOLATE LAYER 1 bag Lilly's Dark Chocolate Chips 1/3 cup organic coconut oil 1-1/2 Tbsp raw honey 1/4-1/2 tsp PEPPERMINT ESSENTIAL OIL Line a mini muffin tin with 12 liners and set aside.
FOR THE WHITE LAYER In a medium bowl, combine coconut butter, coconut oil, honey, and peppermint essential oil. Stir until smooth. Put a small amount in each muffin liner and press into the bottom so they are even. Place in the freezer for 15 minutes to harden. FOR THE CHOCOLATE LAYER Combine the chocolate chips, coconut oil, and honey in a pan over medium heat until smooth. You just want to warm it enough that there are no lumps, but don’t boil it or heat it too long. Turn off the heat and add the PEPPERMINT ESSENTIAL OIL. Take the muffin tin out of the freezer and spoon the chocolate mixture on top of the white layer. Place back in the freezer for 30 minutes or until completely hard. Store in a bag or covered dish in the fridge or freezer. These are great to have on hand for a quick, healthy chocolate (magnesium) fix that won't spike your blood sugar ;) NOTE: You can also skip the white layer if your in a hurry and just use the chocolate part. *Recipe adapted from goldenbarrel.com. 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. PLEASE DON'T BE INTIMIDATED by this recipe. It looks long, but is quite easy. There are 2 crust options plus a few things that need explanation. I've also listed some options for toppings to get you thinking... get creative & let us know if you come up with another topping or alternative we can share! Eat it for breakfast!!! It's 100% healthy- loaded with protein, good fats, fiber & more :)
CRUST (cooked) - safe for Candida Detox: 1 3/4 cup almond flour ¼ cup coconut flour ¼ tsp sea salt (pink) 1 Tbsp ground flaxseed 1 Tbsp raw coconut oil 1 egg (large) 3 Tbsp cold cubed butter Hot water (if needed) Preheat Oven to 350F. Grease a pie pan with coconut oil and set aside. Start your teapot in case you need warm water. Mix together the almond flour, buckwheat flour, coconut flour, ground flax seeds and salt in a large mixing bowl. Next, add your Tablespoon of coconut oil and mix. Beat the egg and cube your cold butter and add them to the dough one at a time. Knead your dough. If the dough is too crumbly, add 1 Tablespoon at a time of warm water until you get the proper consistency to start rolling your dough. I used 3 Tablespoons of warm water. Form your dough into a ball, sprinkle some (almond or buckwheat) flour on a large piece of parchment paper and roll the dough out. You can also just knead the dough and press it directly into your pie pan. Bake at 350 until golden brown. Remove from oven, let cool, then add your filling! CRUST (raw) -if you've been cleared to eat dates: 2 cups raw nuts (100% pecans or half pecan/half walnut is great) 2 cups dates (pitted) 1 pinch sea salt (pink) Grease your pie pan with coconut oil. This prevents the crust from sticking. Add the nuts, dates & salt into a food processor and blend until well processed "dough". Roll your ball of dough between 2 pieces of parchment paper with a rolling pin until your crust is flattened to the size of your pie pan. Place your pie pan upside down on your crust (top parchment paper removed) and then quickly flip your pie pan over, holding the crust into the pan. Press & form the dough into your pie pan. Don't bake it (it's RAW crust). You're ready to add your filling! RAW "CREAM CHEESE" FILLING: 3 cups Raw cashews, soaked 4+ hours 3/4 cup Virgin coconut oil 3 Tbsp. Vanilla extract (alcohol-free) Sweetener: 4-6 droppers liquid Vanilla Stevia (to taste) OR Monkfruit (to taste) - neither will feed yeast; use RAW honey (to taste) if you're not on a Candida Detox. 1+ cup Fresh pressed lemon juice 1/2 cup purified water 1 tsp. NATURE'S SUNSHINE Psyllium Hulls Combination Powder Add all ingredients to a high powered blender and blend until you have a whipped cream cheese consistency. If using stevia, start with only 2 droppers full of liquid vanilla stevia and only 1/4 cup of water. You can always add more sweetener or water, as needed. Pour the filling over your crust and refrigerate (or freeze) at least 3 hours. Your pie will keep 1 week max in the fridge and slightly longer in the freezer. DO NOT bake/cook this pie. Refrigeration or freezing sets it and then it's ready to eat! Topping Suggestions: Fresh Berry: Add fresh or defrosted berries to a blender, chopping or pureeing to whatever consistency you like. Add liquid Stevia or Swerve to add sweetness (if necessary). Chocolate drizzle: Lightly melt together equal parts raw coconut oil & raw cacao powder over LOW heat, plus (sweetener of your choice): liquid vanilla Stevia or Swerve or Monkfruit, to taste. Add almond butter if you want "chocolate-peanut butter" topping ;) Drizzle to your liking. Cranberry Topping: Try my 15 Minute Cranberry Sauce Great for Thanksgiving & Christmas! Pumpkin/Thanksgiving: Blend together 3/4 cup organic pumpkin puree (canned or fresh), 3/4 cup organic coconut milk (or cream to make thicker), 1 tsp pumpkin pie spice, 2 drops Nature's Sunshine Cinnamon essential oil, 1 tsp organic vanilla extract (alcohol-free) & 2 Tbsp Swerve. Drizzle & serve for Thanksgiving dinner! *You MUST only use a brand of essential oils you are certain is 100% pure & safe to ingest; Both of these can be purchased through my online store & meet that criteria. NOTE: This "cheesecake" needs to stay refrigerated or frozen. Keep your toppings separate and add to each slice when you serve it. Now you can eat cheesecake ANY TIME OF DAY & stay healthy with ZERO guilt or compromise!!!! ...You're welcome :)
RAW PIE CRUST -if you've been cleared to eat dates: 2 cups raw nuts (100% pecan or 1/2 pecan & 1/2 walnut is YUM!) 2 cups dates (pitted) 1 pinch sea salt (pink) Grease your pie pan with coconut oil. This prevents the crust from sticking. Add the nuts, dates & salt into a food processor and blend until well processed "dough". Roll your ball of dough between 2 pieces of parchment paper with a rolling pin until your crust is flattened to the size of your pie pan. Place your pie pan upside down on your crust (top parchment paper removed) and then quickly flip your pie pan over, holding the crust into the pan. Press & form the dough into your pie pan. Don't bake it (it's RAW crust). You're ready to add your filling!
COOKED PIE CRUST - safe for Candida Detox: 1¼ cup almond flour (use 1 3/4 cup almond flour if no buckwheat/cassava/tigernut flour) ½ cup buckwheat, cassava or tigernut flour ¼ cup coconut flour ¼ tsp sea salt (pink) 1 Tbsp ground flaxseed 1 Tbsp raw coconut oil 1 egg (large) 3 Tbsp cold cubed butter Hot water (if needed) Preheat Oven to 350F. Grease a pie pan with coconut oil and set aside.
Start your teapot in case you need warm water. Mix together the almond flour, buckwheat flour, coconut flour, ground flax seeds and salt in a large mixing bowl. Next, add your Tablespoon of coconut oil and mix. Beat the egg and cube your cold butter and add them to the dough one at a time. Knead your dough. If the dough is too crumbly, add 1 Tablespoon at a time of warm water until you get the proper consistency to start rolling your dough. I used 3 Tablespoons of warm water. Form your dough into a ball, sprinkle some (almond or buckwheat) flour on a large piece of parchment paper and roll the dough out. You can also just knead the dough and press it directly into your pie pan. Bake crust at 350 until golden brown. Remove from oven, let cool, then add your (RAW) filling (if you're using a RAW filling like my RAW cheesecake). Bake the entire crust/pie at 350 if it is pumpkin or other cooked pie. Be sure to cover the edges with foil halfway through so your crust doesn't burn :) This is a tried and true recipe shared with us from my sweet sister-in-Christ, Amanda. She's created and mastered some FANTASTIC Candida-Detox recipes having gone through this journey herself. And she's generously shared this gem to help us all have a happier, healthier holiday!!
Preheat Oven to 350F Take out two pieces of parchment paper to roll the dough with. Pull out a pie pan and butter the bottom and sides. Make sure your teapot is on for the warm water. Add all dry ingredients to a medium-sized mixing bowl (or electric mixer) and mix thoroughly. Add the coconut oil and mix again. Beat your eggs and then add them to the mixture. Next, cube your cold butter and add it to the dough. Knead the dough with your hands. If the dough is too crumbly, add a Tablespoon or more of warm water from the teapot until you get the dough to a consistency to star rolling. I used ~3 Tablespoons of warm water. Roll your dough into a ball, place on the parchment paper, and start rolling the dough out with a rolling pin. You can alternatively just knead the dough and then pack it into the pie pan instead of rolling it flat before placing it in the pan. Once the dough is in your pan, poke it with a fork on the bottom and around the sides. Set aside and prepare your filling. MAKE THE FILLING: 2 cups Cooked, blended organic sugar pumpkin (Or 1, 15oz. can Organic Pumpkin Puree) 3 Extra large eggs 1 can UNSWEETENED Coconut milk 3/4 cup Swerve or Monkfruit sweetener 1 full dropper liguid Vanilla Stevia Extract (or use more Stevia or Monkfrut if you dislike Stevia) 1/4 tsp. Himalayan (pink) sea salt 1 Tbsp. Ground cinnamon 1/4 tsp. Ground ginger 1/8 Ground clove 1 Tbsp. Pumpkin Pie spice 1/4 tsp. Ground nutmeg Add all ingredients to a mixer and mix well. Pour the filling into the pie pan with the crust and place in the preheated oven. Cook 60 minutes or until slightly browned and set. Remove your pie from the oven and cool in fridge for at least 2 hours or overnight. Top with my Keto Whipped Cream & surprise your family & friends with how delicious "healthy" can be!! Enjoy knowing you are feeding your body (the temple of the Holy Spirit) AND your Spirit!! This is 100% safe for a Candida Detox & totally legal for breakfast...woohoo!!!  Our friend/patient, Joel, made an entire healthy Thanksgiving dinner for his family! So proud of him for being a good example & trying new things!! If teens can make this so can you :)
WET INGREDIENTS: 5 eggs 1 - 15oz can organic pumpkin puree (canned or fresh) 1/2 cup unsweetened almond butter 1/4 cup grass-fed butter (Kerry Gold), softened 1 tsp vanilla (alcohol-free) DRY INGREDIENTS: 1/2 cup coconut flour 3/4 cup Swerve or xylitol 1 Tbsp. Pumpkin pie spice 1 1/2 tsp. baking powder 1 tsp baking soda 1/8 tsp Himalayan (pink) sea salt OPTIONAL: Add nuts or Lily's Chocolate Chips Preheat oven to 350 degrees.
Combine all wet ingredients in a medium mixing bowl and whisk together until well combined. Combine all dry ingredients in a small mixing bowl and add to the wet mixture. Whisk until well combined. Spoon into muffin papers to about 2/3 full. Bake at 350 degrees for 25 - 30 minutes or until toothpick comes out smooth. Enjoy for breakfast or dessert, with a hefty butter or coconut oil smear! These are 100% safe for a Candida Detox!!! 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 Mayo recipe is Candida Detox friendly!!! Life is way too boring without Mayo :) Feel free to add herbs and spices to make a spicy mayo or herbed mayo... it's too easy!
TOOLS: Hand immersion Blender/Stick blender Wide mouth mason jar INGREDIENTS: 3/4 cup avocado oil (2/3 cup if using large egg) 1 X-Large egg 1 Tbsp RAW apple cider vinegar 2 tsp fresh lemon juice 1/4 tsp ground mustard seed powder Himalayan (pink) sea salt, to taste Optional: If you want to thicken your mayo, ADD 1/4 tsp. NATURE'S SUNSHINE Psyllium Hull Combo Combine all ingredients in a glass mason jar that has a mouth wide enough for your stick blender/hand immersion blender to fit into. Blend until light and fluffy! You will make AND store your mayo in this jar ;) EASY!!
Try this with our KRAUT & EGG SALAD! Note: This will keep 1 -2 weeks in the refrigerator. Swim at your own risk thereafter ;)
INGREDIENTS: 1 bag Lily's dark chocolate chips 1/2 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 over low-medium heat, 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 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).
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. 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. These fish tacos are loaded with live enzymes, omega-3 fatty acids, vitamin K & so much more, keeping your mind sharp & metabolism increasing! Wild-caught cod works well with this recipe, but any mild, wild-caught fish could work. Learn more about the safest types of fish to consume in your area: www.seafoodwatch.org. CITRUS SLAW: 2 Tbsp Fresh squeezed lemon or lime juice 1 Tbsp Raw honey 2 Tbsp Red onions, diced 1 Tbsp Jalapeno, diced 1 Tbsp Extra-virgin olive oil 2 cups Cabbage, shredded 2 Tbsp Fresh cilantro, finely chopped TACO FILLING: 1 lb. Wild-caught cod, skinless & boneless 1/2 tsp Himalayan (pink) sea salt 1/2 tsp Ground cumin 1/2 tsp Chili powder 1 tsp Organic coconut oil 1 head Napa cabbage, shredded Garnish: lime and avocado INSTRUCTIONS: Prepare the citrus slaw: In a large bowl, whisk together the lemon or lime juice, honey, onions, jalapeño, and coconut oil. ADD the cabbage and cilantro and toss well to coat. For best flavor, allow slaw to marinade for 1 - 2 hours before serving. Prepare the taco filling: Cut the cod into 1 inch chunks and place them in a large bowl. Season with salt, cumin, and chili powder and toss well to coat. Melt the coconut oil in a large skillet over medium heat. Add the seasoned cod and sauté’ until fish begins to flake and is thoroughly cooked, about 8 -10 minutes. Use a slotted spoon to transfer to lettuce leaves. Top with slaw and garnish with avocado and lime. SERVE IMMEDIATELY and EnJOY!!! RECIPE CREDIT: Everyday Detox by Megan Gilmore
In a large saucepan (that has a lid), begin to melt your butter over low-medium heat on the stove top. Add your chicken, drizzle with some melted butter, and then dust the chicken breasts/thighs heavily with sea salt and garlic. Next, add your capers, lemon, salt & garlic to the butter, to taste. (I LOVE this simple sauce) Let this recipe simmer 20 - 30 min on low heat, covered, until the chicken is thoroughly cooked and the flavor has a chance to set in.
OMG, my mouth is watering writing this recipe!! I feel like my dog as she sits, patiently waiting for leftovers! haha.... OK, stop drueling and go make it! you won't regret it!! If you LOVE salty, lemony, garlicy butter like me... keep reading!! This is Candida Detox friendly & Delish!!! YIPPPYYYY! I LOVE food. I LOVE being healthy. And I LOVE Jesus even more!! Eating to His glory, feeding my temple & not destroying it with what I put in my mouth every single day, keeping my mind clear & my body strong...is such an honor and act of worship & obedience. Being healthy & holy needs to be neither obsessive, hard, boring nor bland ;) enJOY my fellow Italiano lovers!! 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 :) 1 box Pre-steamed lentils (TJ’s)
Shredded carrots, finely chopped Green Onion, finely chopped Celery, finely chopped Tri-colored peppers, finely chopped Feta Cheese (if you're not on Candida Detox & if no dairy sensitivity) Splash of GF soy sauce (or 100% Tamari) or CAREEN'S ASIAN DRESSING Mix all ingredients together. Sea salt and pepper to taste. This makes a delicious, fast, easy & nutritious "fast food" dinner (it's a complete meal w lentils & veggies), side dish or scaled-up party-size dish for a potluck :) 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!! ;) NOTE: Quinoa is allowed in the 2nd phase of Candida Detox for MOST people. If you are working with me, please make sure I have cleared you to eat quinoa or that you have heard clearly from the Lord to add this gluten-free, high protein grain to your diet. I want you to have as much food freedom as possible, as quickly as possible! However, every BODY is different and the timing at which your gut can handle this may be different from someone else's. Remember, this isn't just a "canned" program we are doing. You are a unique individual, awesomely created by God and your healing journey will be UNIQUE to YOU :) Some people take longer than others to heal. Patience is a fruit of the Spirit!!
INGREDIENTS: 3 cups Quinoa, cooked 1/2 cup Extra virgin olive oil 6 cloves Garlic, minced 1/4 cup Scallions, chopped 2 tsp Ground rosemary 2 Medium tomatoes, diced 1 cup Fresh basil, chopped Sea salt, to taste In a pan, lightly saute' your scallions, garlic and rosemary in your olive oil until it becomes fragrant and the garlic softens. Then add these cooked ingredients plus the remaining fresh ingredients to your warm, cooked quinoa. Toss and serve warm (or cold)! Fast food. Done!
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!!! |
* All recipes are GRAIN FREE
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