I decided to go on my parasite candida cleanse after returning from India. God knows what kind of parasites I have raisin’ the roof up in my gut…. :S
Anywho, it’s pretty tough, I’m not going to lie. These are just a FEW of the things that I CANNOT have:
ALL kinds of sugar, natural or otherwise (this includes honey, maple syrup, all fruits except for tart apples and blueberries)
White stuff (bread, rice, etc.)
Fermented/pickled stuff (olives, vinegar, etc.)
and the list goes on and on…..
Well, I’m mostly vegan and gluten free so the dairy and meat aren’t biggies but taking away my fruit is hard and nuts is hard! I LOVE fruits and nuts!
I was craving something sweet (or should I say my parasites were craving something sweet) so I whipped these biscuits. They were pretty good, especially with the tahini! (I can have seeds on the cleanse – yea boiiii!!)
For any fellow candida cleansers or anyone else who wouldn’t mind challenging their taste buds – check it out! Although, I must warn you, this recipe isn’t for the faint of heart 😉
1 1/2 cups buckwheat flour,
2 tbsp. ground chia seeds
1 tbsp. cinnamon
Pinch of sea salt
1/2 tsp. powdered stevia or 5 drops liquid (use more if it’s not sweet enough)
1/2 cup butternut squash purée
1 cup of water
1/4 cup tahini
1. Mix all together, and you should have a dough that’s slightly sticky.
2. Spoon onto a parchment lined baking sheet and bake for 25-30 minutes at 350°F.
3. Drizzle some tahini on your biscuits.
My friends, I’m sorry but this recipe is NOT vegan. It makes me sad because this is my first recipe with dairy (and a whole lot of it at that!) on the whole blog! I kept debating of whether I should share it at all, but, alas, it was part of Irfan’s bday meal so here it is! I have noted substitutions that can be made to make the recipe dairy-free.
1 1/2 tablespoons butter (dairy free alternative: earth balance)
3/4 cup cornmeal
Good pinch of salt
1/2 tablespoon baking soda
3/4 cup corn kernels
1/2 cup milk (soy, almond, rice etc.)
1/4 cup olive oil
2 eggs beaten (dairy free alternative: flax chia mixture)
1/4 cup olive oil
3/4 cup grated cheddar cheese (dairy free alternative: daiya “cheese”)
1/4 cup jalapeños – deseeded, roasted and chopped
1.Preheat oven to 400 degrees.
2. Combine the dry ingredients, then stir in the corn, milk, oil, eggs, peppers, and half the cheese.
3. Put butter in cast iron skillet or baking pan (a skillet is preferable). Place in oven to melt butter until it is spread over base.
4. Remove pan or skillet from oven and pour in batter.
5. Distribute rest of cheese over top. Bake for 25-35 minutes until a skewer comes out clean.
Courtesy of Insight Meditation Society (Irfan first had this cornbread on retreat at IMS!)
I’m baaa-aaak. I’m not even going to try to make up excuses for my hiatus. I’m trying to start a startup which is apparently A LOT of work and I’m still trying to figure out how to manage my time. BUT I am going to try my darnest earnest to have regular posts. So here I go!
This one is really a summer recipe but it is so delicious! It’s almost worth pretending it’s summer, cranking up your heat in your home, wearing shorts and sunglasses and enjoying this awesome soup!
3 cups chopped pineapple
3 cups chopped, seeded and peeled cucumber
1 1/2 cup pineapple juice
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 jalapeño, halved and seeded
1/2 teaspoon salt
1/2 cup thinly sliced green onions, (white parts only)
2 tablespoons finely chopped macadamia nuts
2 tablespoons finely chopped cilantro
1. Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth.
2. Add green onions and purée just until combined.
3. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.
Courtesy of Whole Foods
We had a couple of friends come over a few weeks back. I whipped this up super quickly and it was a hit! Even among our Syrian buddy who has definitely had his share of baba ganoush 😉
2 tbsp lemon juice
5 cloves minced garlic, preferably roasted
1 tsp onion powder
1/4 tsp cumin
1/2 tsp parsley
1. Pre-heat oven to 400 degrees.
2. Slice eggplants in half and pierce with a fork in several places. Roast for about 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
3. In a blender or food processor, process eggplant with remaining ingredients until smooth.
Courtesy of About.com
I’m so behind on my blogs, it’s really embarrassing. I apologize to all of those on my mailing list who get nothing for weeks and then are bombarded with 5 emails at once 🙁
I need a better routine, shucks!
In the meantime, here is the carrot soup recipe 🙂 I made it extra gingery which was ginger spicy, which I LOVE!
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (~1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1 large apple, peeled & chopped
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth
pinch of nutmeg
Sea salt & black pepper, to taste
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes uncovered, or until tender.
3. Carefully transfer half of the soup into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth making sure to allow steam to escape through the lid. Remove blended soup and set aside. Now add the other half and blend again. Be careful as it’s very hot.
4. Place soup back in the pot and season with salt and pepper until to taste. You can thin the soup out a bit with more broth if desired. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance or hummus.
Courtesy of Chatelaine
Yikes! I have been missing for way too long! Forgive me my friends :S The good news is that I have many a posts to share with you!
Here I go!
Serves 8 as an appetizer
1 cup dry chickpeas washed and soaked for 12 hours
1/3 cup tahini
1/4 cup lemon juice
1 tsp salt
6 cloves garlic (I absolutely LOVE garlic, feel free to decrease the amount if you please)
2-4 tbsp olive oil (start with 2 and add more as you see fit)
1 tsp cumin
1 tsp paprika
1-2 tbsp Braggs Amino Liquids
Place all ingredients in a food processor and blend until smooth. Adjust spices to taste. Drizzle additional olive oil, sprinkle with paprika and garnish with fresh parsley/cilantro.
I absolutely love the “Butternut Squash Soup 1 (with coconut)” recipe I posted previously. I was craving it a few days ago but needed to make it withOUT coconut as I am on a 6 week parasite and candida cleanse (parasites love their coconut ;)).
I experimented with stuff I already had in the fridge and it turned out good! Not as delicious as it would have been with coconut of course, but it’s the next best thing!
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 tbsp ginger, minced
4 carrots, sliced
1 apple (the sweeter, the better), sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped
5 cups vegetable broth
2 tbsp chopped fresh sage or 1 tbsp sage powder
2 tbsp cinnamon
1/2-1 tbsp nutmeg
1.2-1 tbsp curry powder
1/2 cup soy milk/almond milk
salt and pepper to taste
In a large soup pot, sautee the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
Add the carrots, apple and celery and cook for another 3 to 5 miutes.
Add the squash and stir just to coat, then add the vegetable broth and spices (not salt & pepper). Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor, blender or hand blender.
Stir in your dairy free milk and season with salt and pepper to taste.
This is another ridiculously tasty dish. If I were on death row, this would be on my short-list for last meals. Maybe the analogy is too dramatic but you get my drift.
I’ve made tofu satay twice and always receive PLENTY of compliments.
1 block medium to firm tofu
optional: 1/2 purple onion/yellow onion/1 carrot/3 beets/1 zucchini
1 pack wooden skewers
1/4 cup minced lemongrass, fresh or frozen-prepared
2 shallots OR 1/4 cup purple onion, sliced
3-4 cloves garlic
1-2 fresh red chilies, OR 1/2 to 3/4 tsp. cayenne pepper
1 thumb-size piece galangal OR ginger, sliced
1/2 tsp. turmeric
2 Tbsp. ground coriander
2 tsp. ground cumin
2 Tbsp. tamari
3 Tbsp. braggs
6 Tbsp. brown sugar
3 Tbsp. vegetable oil
sea salt to taste
ALMOND SAUCE (for dipping)
1 cup unsalted almonds
1/3 cup water
1-2 cloves garlic, minced
1/2 tsp. tamari
2 tsp. sesame oil
2 Tbsp. brown sugar
2.5 to 3 Tbsp. regular braggs
1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
1/3 cup coconut milk
Directions for satay marinade
1. Slice tofu into strips or workable pieces (on the thin side for weaving the satay sticks through). Place in a bowl large enough for marinating and set aside.
2. Place all marinade ingredients in a food processor or blender. Blitz to create a dark, rich satay marinade. Taste-test the marinade for salt, spice, and sweetness. Tip: with this mariande, you should first taste SALTY, followed by SWEET and spicy. Add a little salt if needed, or more sugar if not sweet enough. Add more chili for more heat, if desired.
3. Pour marinade over prepared strips, turning the tofu to cover all sides. Add the other veggies (if using) and gently turn toss all together. Set in the refrigerator to marinate at least 1 hour, or cover and leave up to 24 hours.
4. Thread the tofu pieces onto wooden or stainless-steel skewers (soak wooden ones in your sink 10 minutes beforehand to prevent burning). Retain the bowl with the leftover mariande for basting.
5. If grilling, lightly brush grill with oil, then set skewers over a hot fire. Grill until lightly browned, basting generously with leftover marinade.
6. If using oven, lay prepared satay on a baking sheet (cover first with parchment paper, if desired). Set oven to BROIL and place a rack on the highest or second-highest rung of your oven. Slide satay under the broiler and broil 5 minutes per side before turning. Continue broiling in this way until nicely browned and onions are lightly charred. Baste halfway through cooking with leftover marinade, and follow serving instructions above.
Directions for almond sauce
1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier sauce, add a little more water or coconut milk.
2. Do a taste test, adding more tamari/braggs if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.
3. Serve warm or at room temperature with my the tofu satay. It also makes a great dip with fresh veggies, fresh rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!
Note: This sauce tends to thicken as it sits – just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).