Saturday, March 21, 2015

Levain Cool-Raised Sourdough Bread


Well this week for my sourdough baking I decided to pull out a recipe I haven't used for a while - one that has a slow, cool raise just from the levain in the sourdough starter.  I must note though, if you are going to try this recipe you are going to need a very active sourdough starter.  I found the best one that works for me is the San Francisco Sourdough starter from Cultures for Health.  I made it a whole wheat starter by adding freshly ground hard whole wheat to it when I started it instead of following the directions to just add white flour and it has been my sourdough workhorse ever since.

Here is what you will need to make this recipe:
2.5 cups freshly fed THICK levain (see instructions below)
3 cups cool water
7.5 cups hard whole wheat flour, freshly ground
1 Tablespoon salt

To prep the Thick levain, the night before you make this bread take your starter out and dump 3/4 cup of starter into a bowl with 2 cups of hard whole wheat flour plus 1 cup cool water (this is additional flour and water to that which will be added on later in the recipe) .  Cover this mixture and let the levain grow overnight.

Evening mix - solid mass
Morning transformation - light and fluffy

In the morning, mix together the rest of the ingredients, as much as you can by hand and then knead in the rest of the flour.  You will find this process much easier if you use a mixer with bread kneading attachment/paddle since the dough is very sticky and you will have a tendency to put too much flour into the recipe if kneading by hand.  Knead by machine for 10 minutes - 20 minutes by hand.


Cover the dough with flour, cover it in a bowl, and allow it to raise for 3 hours in a cool place.


Gently cut the dough into 4 pieces, barely handling it, and put rounds onto 4 parchment sheets.


Let these rounds raise again for about 2.5 hours.



Slash loaves while preheating oven to 450F. Bake at 450F for 15 minutes and then bake another 30 minutes at 400F.

Remove and enjoy!

Lemon-Lime Bars


I made this recipe for my birthday last week since I rarely will ever make a dessert for myself and decided that my birthday was the perfect occasions to give myself a little treat.



Here is what you will need to make this recipe:
An 8x8 metal baking pan
1 cup soft whole wheat flour, freshly milled
1/4 cup cane juice crystals (or other low refined, organic sugar)
8 Tablespoons butter, cubed
1/16 teaspoon salt
2 eggs
3/4 cup cane juice crystals
2 Tablespoons soft whole wheat flour, freshly milled
Juice of 1 lemon
Grating of 1 lime rind
1/2 teaspoon baking powder
Organic powdered sugar for dusting

Start out by mixing 1 cup flour with the 1/4 cup sugar and butter.  Mix until crumbly.


Next press the mixture into the metal pan and sprinkle the salt onto the pressed dough.


Bake at 350F for 10 minutes.

After 10 minutes, remove from oven and put in the refrigerator while you prep the filling.


Whisk the rest of the ingredients together in a bowl...


...and then pour over top of the cooled crust.


Bake again at 350F for another 15 to 20 minutes.

Remove from the oven and let cool to room temperature, then dust with powdered sugar and put in the refrigerator.  (Hint:  These taste best if you can completely cool them for a good 4 hours...that is if you can leave them alone that long.)



Thursday, March 12, 2015

Southwestern Veggie Frittata


All alone, or an accompaniment to a main dish, this frittata is an easy and healthy go-to food.  This evening we used it as a side dish to some sweet and spicy grilled pork chops and homemade pita bread.  My husband actually stuffed the pita with the frittata and I have to say they tasted really good together.

Here is what you will need to make this recipe: (all organic ingredients)
Cold-pressed olive oil
Large red pepper, chopped
Half yellow onion, chopped
Jalapeno, chopped
1/4 cup leek, chopped
4 large eggs
1/3 cup fresh cilantro, chopped
1/2 cup feta, crumbled (I will be posting my feta recipe soon)
1 teaspoon Real salt
1 teaspoon chili powder


Add some olive oil to a skillet, over medium heat, and then add the pepper, leek, and onions and saute until all the vegetables are tender.


Add the seasoning (salt, chili power, and cilantro).



Then pour the whisked eggs over the top of the cooked mixture.



Cover for 5 to 7 minutes, or until the eggs are fully cooked.

Add the feta on top and cover again until it starts to melt.


Serve warm.


Wednesday, March 11, 2015

Soaked Oatmeal Sourdough Rolls






Wednesday has officially become my baking day since once a week I need to feed my sourdough starter.  I figured a few months ago that planning a baking day once a week is the best way for me to remember to feed my starter...and it keeps my refrigerator stocked with bread to boot!  So far it has worked well. 

Here is a recipe I came up with a few weeks ago when I was researching some different ways to bake a more moist bread.  I hope you enjoy it as much as my family.

Ingredients to make 24 - 26 rolls:
2 1/2 cups warm water
2 cups old fashioned oats
1/4 cup kefir or yogurt (with active cultures)
2 cups sourdough starter (recently fed or fed at time of recipe start)
4 Tablespoons butter, softened
1/2 cup honey
1 Tablespoon salt
1 Tablespoon yeast
1/4 cup vital wheat gluten
4 - 6 cups hard whole wheat flour (freshly ground)

The night before you are going to bake bread, pour the water over the oats and then mix in the kefir/yogurt.




At the same time, take out your recently fed sourdough starter.  Put both on the counter, cover, and let sit until morning.



The next morning, combine the soaked oats, sourdough starter, butter, honey, salt, yeast, wheat gluten, and 4 cups of flour.




Finally knead in just enough of the remaining flour so that the dough is not too sticky.  (Note:  It is much easier to add less flour when kneading with a machine, so be careful if you are attempting this by hand.)



Put dough into an oiled bowl (I use coconut oil).  Cover, and then put in a warm place.  (Hint:  Heat your oven to 175 degrees and then turn it off.  This will produce the perfect temperature for your bread to rise in.)  



When the dough is risen to double, shape into rolls and put the rolls on two separate baking sheets.




Let dough rise again.



Then bake for 20 to 30 minutes at 350 degrees.



Enjoy!



 

Tuesday, October 28, 2014

An Effective Plan to Treat Candida

My kids and me before we started the Candida diet.


First of all, before I get into this post, I must point out the disclaimer at the bottom of this page and remind you that I am not licensed as a physician or a nutritionist.  But that being said, I have done hundreds of hours of research on this topic for my own personal understanding.  And, from that research and lots of God-directed paths, I have successfully led myself, my children, and numerous other people and families through the Candida healing process.  Furthermore, considering that most licensed physicians and nutritionists have absolutely zero hours of training in how to deal with Candida and remove an overpopulation, I will liken my credentials to that which I had when I was hired on as one of the first Quality Assurance Analysts for testing manufacturing equipment for FDA regulated medical devices...a little experience trumps no experience at all and what I have to say, I believe, is worth taking the time to read.
OK, now for all of you who have been asking me for years to put this advise down in writing, I am finally at a place where I have come to grasp the essentials behind how God worked to heal my children and me from our Candida issues and also how that same method has proven effective in treating like conditions in other families and which have been documented by various studies and noted authorities.  And, although I could just give you a "diet" to follow, I would rather take the time to describe the science behind what Candida is and why the basis of what I recommend really works. (Do you really think you would get any less from a physicist?)

First, what is Candida and why is it bad?

Candida is a yeast type of bacteria that occurs naturally and happens to be a part of every human bacterial system.  (Fact:  The human body is composed of 10 percent cells and 90 percent bacteria, where bacteria functions, for the most part, in ways that improve our health and help each and every one of our bodies function in a "normal" capacity.)  And although Candida is present in every body, that does not necessarily mean everybody deals with a Candida infection.  


In a normal human bacterial system, the Candida bacteria is kept under control by a plethora of beneficial bacteria, or "good" bacteria.  The more "good" bacteria within the human body the easier it is for that body to fight off "bad" bacteria.  (Fact:  Even the "bad" bacteria Salmonella can be found in every person's bacterial system, but the reason you don't get Salmonella poisoning, unless you eat tainted food which is filled with lots and lots of Salmonella, is because normally you overpopulate it in your gut with an array of "good" bacteria.)  So as you can see, a gut bacterial problem crops up when something happens to throw off the balance of the "good" bacteria, and thus the "bad" bacteria is allowed to take control.  For Candida that imbalance usually happens when antibiotics come into play. That being said, there are other environmental and dietary conditions which can throw this balance off too, but since the majority of people who seek my advice realize the antibiotic connection I will explain that relationship just a bit further.  

The role of an antibiotic is to kill off bacteria, and it does a great job of that, but unfortunately antibiotics are unable to target just the "bad" bacteria within the body and so they also kill off large amounts of "good" bacteria along with large amounts of "bad" bacteria.  And although that may not sound like such an awful thing right away, once you consider that there is one bacteria that is immune to being killed off by antibiotics, and that it is a yeast type of bad bacteria called Candida, you may begin to think twice.

In surviving the "killing off" process of the antibiotics, Candida is left to flourish and grow at enormous rates if it is not kept under control with the addition of extra “good” bacteria to the gut/digestive system.   (This is the reason that many physicians now recommend that patients eat yogurt or take an over-the-counter probiotic during and after a regimen of antibiotics.)  What Candida does within the system, if not kept under control, is the genesis of many of the dietary and behavioral issues that we as a society deal with more and more each year.  But don't just take my word on that, you can do the research yourself and see that the author of TheGAPS Diet, Dr. Natasha Campbell-McBride, & the author of TheBiology of Learning and Behavior, Dianne Craft are just a few experts that say the same thing in their published materials.

Candida, once it starts to take over the human bacterial system, flourishes in the gut region.  And when in the gut, it feeds on simple sugars and starches...yes, all the things that our American processed food diet is full of...and each time fed, rewards the body in a manner similar to the way an addictive drug rewards a drug addict.  Thus, the more you feed the Candida what it likes, the worse the bacterial infection grows, and the more you desire to feed it instead of feeding your body a healthy balanced diet.  Some researcher have gone as far as to label this Candida infection effect to be equivalent in intensity to that of a cocaine addiction.  But what is worse than just the addictive nature of the Candida infection is the damage the infection does to the sensory and digestive systems of the person it infects. 

Now consider a Candida infection and how the overpopulation of this yeast can grow so large that the gut becomes increasingly dysfunctional, so not only does movement of digestive waste become inhibited, but similarly so does every other process designed to happen within that region of the body (nutrient absorption, cell regeneration of the gut lining which keeps larger food particles from absorbing into the blood system, disposal of heavy metals from the system, and Serotonin production and absorption to name a few).  Thus constipation, leaky gut syndrome, toxic heavy metal levels, and sensory issues start to present themselves within the individuals who have this overgrowth.


Now, you can probably make sense of the reasoning behind why constipation would be caused by a Candida infection, and maybe the connection with the leaky gut (that will have to be an entirely different post) and toxic heavy metal levels, but as far as the sensory issues, that one is usually not as easily connected...so I will explain.  The region of the human body where serotonin, the body's natural calming drug, is produced and absorbed is within the gut.  And, equally interesting is the fact that a manufactured equivalent of natural Serotonin is the main ingredient in Ritalin, and all SSRI anti-depressants (which are the majority of the anti-depressants on the market).  

In an individual with a healthy bacterial system, serotonin is easily absorbed through the gut walls and thus these people find it reasonably easy to navigate normal sensory loads.  But, those who have Candida infections do not have access to this natural serotonin and therefore struggle with staying on an even keel when they are bombarded with lots of sensory input.  Examples from my own life, and those of my children, of mismanaged sensory bombardment ranged from constant scratching and being bothered by tags and tight fitting clothes, to extreme and harmful outbursts of anger and serious thoughts of suicide.  

Furthermore, what is even more disconcerting, is the fact that a Candida infection can be passed along from parent to child, as it did in our family's case.  In looking at my own history, I realized that my traumatic birth, formula feeding, and multiple years of on-going antibiotic use in trying to cure my severe acne, were the main culprits for the many years I struggled with suicidal thoughts, brain fog, and difficulty navigating social situations.  And, now through research done by people like Dr. Natasha Campbell-McBride, the evidence exists to confirm that I did pass my poor gut bacteria onto my two boys when they were born. 



Getting rid of the Candida:
So, the big question that I am sure most of you are now asking is, “How do I get rid of the Candida?” Well, you will never fully get all the Candida out of your system, as alluded to previously in this article, but the goal would be to get rid of the rapid over-growth and at the same time over-populate the bacteria with “good” bacteria. This method is sometimes called the Starve & Feed Method and it focuses on starving the Candida while feeding and supplying the body with loads of “good” bacteria.
So, to starve off the Candida you need to stop giving it what it wants – sugar and carbohydrates. And then, to feed the body with “good” bacteria, you want to acquire a pharmaceutical grade probiotic and take it in large quantities while you are killing off the Candida while at the same time feeding it with healthy foods. If done properly you can cut down the time you need to stay on a severely strict diet and thus increase rate, something which most of the traditional methods that do not use probiotics, but rely on diet alone, have a harder time claiming without strict supervision of a specially trained doctor or dietician.
Also, since Candida over-growth is often shared between many, if not all immediate family members, I suggest that this diet be taken on as a family diet and not just a diet for one individual in the family. Plus, the success rate is much greater when all family members are on-board with the change, especially dad and mom, because temptations run high to go back to your same diet, especially the first month, and if those familiar carb-loaded, tempting foods happen to be in the house, I can guarantee that it will be almost impossible to avoid the foods necessary to bring about rapid healing. And, in the end when your whole family changes to a less restricted diet, but still more healthy way of eating, everyone will be happy to be free of the limited diet you were on and be ready to continue eating the much more healthy alternatives you offer them.

Here is the schedule that I recommend be followed strictly:

Month 1:
Diet: (Please note these lists are not all-inclusive, but are meant to give you a good base to start with).
  • Not allowed: Sweeteners (see below for 1 exception); carbohydrates (bread, pasta, rice, potatoes, crackers, tortillas, and any starch-based flat bread); higher sugar/starch fruits & vegetables (see allowed list below); dairy (unless specifically listed on “allowed” list); dried fruits; treated meats (sausages, luncheon meats, jerky, covered in any sauce or treated with nitrates, etc.); spice mixes that could contain sugars or other adverse additives; fruit/vegetable juices; alcohol.
  • Allowed: Stevie (only sweetener allowed this month); nuts (plain or salted); eggs; cheese – as long as it is aged over 1 year; yogurt/kefir – as long as it is cultured over 24 hours; non-treated meats; low sugar fruits & vegetables, like broccoli, cauliflower, kale, bok choy, cabbage, Brussels sprouts, lettuce, spinach, collard greens, Swiss chard, bell peppers, artichokes, leeks, onions, garlic, celery, cucumber, okra, eggplant, asparagus, beans, mushrooms, radishes, grapefruit, lemons, limes, raspberries, and blueberries; oils (coconut, olive, animal lard, gee); bone broth; raw apple cider vinegar; unsweetened coconut chips; seeds (chia, sunflower, flax, pumpkin, hemp, and sesame); plain spices; seltzer water; unsweetened cocoa; salt & pepper; coffee; and tea. If you would like a good guide for recipes that are mostly acceptable (make sure to check ingredients from these “not allowed” and “allowed” lists) try finding Paleo-friendly websites and books which promote non-grain diets and they will provide you with a lot of very tasty options.
  • Highly Desired Foods to be Eating: Bone broth (see this recipe for the how and why of homemade bone broth), cinnamon, cayenne pepper, turmeric, garlic, aloe vera juice (¼ cup maximum/day) AND any of the above “allowed” foods in a fermented state. (These foods will help accelerate the healing process.)
Probiotics: 3 tablets at every meal, therefore 9 tablets spread out over the day. I recommend using Suprema Dophilus from HoustonEnzymes since theses are patented to deliver the live probiotics past stomach acid and into the intestines as well as keep them viable in shelf storage.

Additional daily supplements: Krill oil (500mg), magnesium citrate (500mg) (optional), cleated zinc (30mg)(optional), and TriEnza Enzymes from Houston Enzymes (following manufacture's directions on how to work up to prescribed dosage).

Hints and Tips: His month is going to be the most difficult, I won't lie, but the diet gets much easier to maintain once your body goes through the withdrawal process from the sugars and starches. One thing that I did every day for my boys to get them through their 3pm low-period each day was to mix seltzer water with 7 drops of flavored stevia (root beer was their favorite). After a couple of weeks the sugar urges weren't as bad, and by the time we added honey into the diet in month two they were very well adjusted to handling a lot less sugar in their diets each day.

Also, when buying supplements you need to be very careful about not buying ones with ingredients that would further harm your body as well as your treatment regimen. Therefore avoid all supplements that contain any sweeteners, except for stevia, GMO sourced ingredients (the biggie in this area is soy, which is sometimes even labeled without the word “soy” and just called lecithin), and of course artificial flavors and dyes. And, since you will be eating such a clean diet with a large amount of enzymes you will also experience some level of chemical detox Candida die-off and that will manifest itself in different ways depending upon where your body has deposited those chemicals and releases them. Some people experience rashes (like hives), itching, flu-like symptoms, and/or mood swings during this phase, but these are short-lived episodes that subside quickly as long as you follow the instructions for easing into taking the suggested enzyme supplements.



Month 2: (Please note these lists are not all-inclusive, but are meant to give you an idea of what types of things you can add into your diet this final month before transitioning into a “clean” diet.)
Diet:
  • Not allowed: Sweeteners (see below for 2 exceptions); carbohydrates (bread, pasta, rice, potatoes, crackers, tortillas, and any starch-based flat bread); higher sugar/starch fruits & vegetables (see allowed list below); dairy (unless specifically listed on “allowed” list); dried fruits; treated meats (sausages, luncheon meats, jerky, covered in any sauce or treated with nitrates, etc.); spice mixes that could contain sugars or other adverse additives; fruit/vegetable juices; alcohol.
  • Allowed: Stevia; raw honey (maximum of 3 tablespoons per day); nuts (plain or salted); eggs; cheese – as long as it is aged over 1 year; yogurt/kefir – as long as it is cultured over 24 hours; non-treated meats; low sugar fruits & vegetables, like broccoli, cauliflower, kale, bok choy, cabbage, Brussels sprouts, lettuce, spinach, collard greens, Swiss chard, bell peppers, artichokes, leeks, onions, garlic, celery, cucumber, okra, eggplant, asparagus, green beans, mushrooms, radishes, grapefruit, lemons, limes, raspberries, and blueberries, plus you can start adding in the following fruits & vegetables at a rate of only 1 serving per meal of one of the following: cantaloupe, strawberries, tomatoes, avocados, guavas, beets, apples, peaches, asparagus, olives, cauliflower, green peas, and rutabaga; oils (coconut, olive, animal lard, gee); bone broth; raw apple cider vinegar; unsweetened coconut chips; seeds (chia, sunflower, flax, pumpkin, hemp, and sesame); plain spices; seltzer water; unsweetened cocoa; salt & pepper; coffee; and tea. As well as you can start adding in (in moderation, therefore one serving per meal) the following carbohydrates: pealed barley, steel cut oats, dried beans, popcorn, quinoa, wild rice, or bulgar wheat.
  • Highly Desired Foods to be Eating: Bone broth (see this recipe for the how and why of homemade bone broth), cinnamon, garlic, cayenne pepper, turmeric, aloe vera juice (¼ cup maximum per day) AND any of the above “allowed” foods in a fermented state. (These foods will help accelerate the healing process.)
Probiotics: 2 tablets at every meal, therefore 6 tablets spread out over the day. I recommend using Suprema Dophilus from Houston Enzymes since theses are patented to deliver the live probiotics past stomach acid and into the intestines as well as keep them viable in shelf storage.
Additional daily supplements: Grapefruit seed extract (125 mg), krill oil (500mg), magnesium citrate (500mg) (optional), cleated zinc (30mg) (optional), and TriEnzaEnzymes from HoustonEnzymes (By this time you should be worked up to a full dose of the enzymes.)


Month 3: (Please note these lists are not all-inclusive, but are meant to give you an idea of what types of things you can start adding into your diet.)

Diet:
  • Not allowed: Sweeteners (see below for 2 exceptions); carbohydrates (bread, pasta, white rice, potatoes, crackers, tortillas, and any starch-based flat bread); grapes, bananas, plums, pineapple, and watermelon ; dried fruits; treated meats (sausages, luncheon meats, jerky, covered in any sauce or treated with nitrates, etc.); spice mixes that could contain sugars or other adverse additives; fruit/vegetable juices; alcohol.
  • Allowed: Stevia; raw honey (maximum of 6 tablespoons per day); nuts (plain or salted); eggs; any dairy as long as it is full-fat; non-treated meats; low sugar fruits & vegetables, like broccoli, cauliflower, kale, bok choy, cabbage, Brussels sprouts, lettuce, spinach, collard greens, Swiss chard, bell peppers, artichokes, leeks, onions, garlic, celery, cucumber, okra, eggplant, asparagus, beans, mushrooms, radishes, grapefruit, lemons, limes, raspberries, and blueberries, cantaloupe, strawberries, tomatoes, avocados, guavas, beets, apples, peaches, olives, cauliflower, green peas, rutabaga, plus you can start adding in the following fruits & vegetables at a rate of only 1 serving per meal of one of the following: any other fruit or vegetable that is not on the “not allowed” list above; oils (coconut, olive, animal lard, gee); bone broth; raw apple cider vinegar; unsweetened coconut chips; seeds (chia, sunflower, flax, pumpkin, hemp, and sesame); plain spices; seltzer water; unsweetened cocoa; salt & pepper; coffee; and tea. As well as you can start adding in (in moderation, therefore one serving of) the following carbohydrates per meal: pearled barley, steel cut oats, dried beans, popcorn, quinoa, wild rice, bulgar wheat, brown rice, steel cut oats, buckwheat, and rye berries.
  • Highly Desired Foods to be Eating: Bone broth (see this recipe for the how and why of homemade bone broth), cinnamon, garlic, cayenne pepper, turmeric, aloe vera juice (¼ cup maximum per day) AND any of the above “allowed” foods in a fermented state. (These foods will help accelerate the healing process.)
Probiotics: 1 tablet at every meal, therefore 3 tablets spread out over the day. I recommend using SupremaDophilus from HoustonEnzymes since theses are patented to deliver the live probiotics past stomach acid and into the intestines as well as keep them viable in shelf storage.
Additional supplements: Krill oil (500mg), magnesium citrate (500mg) (optional), cleated zinc (30mg) (optional), and TriEnzaEnzymes from HoustonEnzymes (By this time you should be worked up to a full dose.)

Our family now...healed and so very thankful!

Healing the damage and how to maintain a “clean” diet:
First of all, I want to let you know that if you have a diet that is right now loaded with sugars and carbohydrates, YOU WILL go through withdrawal, and it will not be pleasant. But, if you can just stay strong through the earlier stages of this diet, the payoff will be well worth it and you will have cleared up your Candida over-growth very quickly and effectively.
Secondly, you need to understand that the Candida diet is just the beginning of a dietary change that can be taken forward after the three month time period to not just clear up an overgrowth of Candida yeast and detoxify your body, but it is also the preliminary step needed to actually healing the damage done to your intestinal wall and repairing what is known as “leaky gut syndrome” (again, this is something I will need to make an entirely different post about to fully explain – so watch for it in the future or do some research yourself if you can't wait).



Moving forward: 
At this point (the end of the three month diet) you can discontinue taking the probiotics, but do make sure to always eat one serving or more of a fermented food a meal to keep a healthy “good” bacterial balance. Also, the enzyme supplements should be continued for a total of 6 months for children and 1 year for adults and then weaned off per the manufacture's directions. One product I do recommend to take as a way to continue receiving enzymes in a more natural product is chlorella, specially Clean Chlorella which you can read more about at the link provided as to why it is superior to other chlorella products.
What you do from this point forward is of course your choice, but families I have seen walk away from this diet, with very good initial results, but choose to go back to a very similar diet which they had maintained before the cleanse and detox, find they need to revisit a similar diet almost yearly, not because of the need to clear up a Candida infection again, but rather because unresolved gut damage continues to manifest in observed food intolerance and behavioral & toxicity issues. Therefore, I recommend to start with your clean slate and take advantage of the success you have already achieved, thus proceeding forward in a manner that treats your body as you should be treated– with healthy and nutritious foods that actually feed, repair, and restore your body, meal by meal. Eating this way means consuming foods as God intended – whole, minimally processed, heirloom/natural seed foods, organically grown, grass-fed, pastured animals, raw (if possible), natural fats, clean of chemical additives, and seasonal as much as your climate provides you the ability to do so.
My hope and prayer is that this information will bring help and healing to those who are open to these truths which I am so thankful were brought to light for our family – ones that have provided freedom and peace to us in ways that we never imagined, but definitely prayed for believing God could heal if He desired. Every day brings new and more exiting revelations to me on how God can bring good things out of all that happens in my life, and thus looking back at all the heartache and pain our family suffered in relation to our Candida infections, I am thankful to be of His use in bringing hope to others by sharing our struggles and the things we have learned about Candida and how to live free of its' grip.
Disclaimer:  This post is not meant to replace the advice of any physician. Do not rely upon any information that you read here to replace consultations or advice received by qualified health professionals regarding your own specific situation. The information provided here is intended to help educate people on how to battle Candida and exhibit methods that have proven effective in multiple cases and should never be construed as medical advice.
 

Wednesday, September 10, 2014

Rice Noodle, Pear, and Turkey Salad with Raspberry Dressing



While trying to figure out how I could make a salad without lettuce, that my husband would enjoy (he isn't too big on the sprouts that I tend to like), I came up with the following salad that made him exclaim, "How did you come up with this recipe?  I really like it."

So, here is what you will need to make this very "liked" new recipe of mine:

Raspberry Dressing Ingredients:
1/4 cup raspberries (fresh or frozen)
2 Tablespoons lemon juice
2 Tablespoons Braggs "Live-culture"Cider Vinegar OR strong kumbucha
2 Tablespoons honey
1/4 cup coconut oil (warmed if you live in a climate where it solidifies)
1/4 teaspoon salt
1 Tablespoon chia seeds

Salad Ingredients:
1 package rice noodles
2 pears (sliced)
1 cup smoked turkey (cubed)
1/2 cup roasted sunflower seeds
1/2 cup crumbled cheese (the more tart the cheese the better it will pair with the sweetness of the pear)


To start off, put all the ingredients for the dressing into a blender and pulse until it reaches a smooth consistency.  Put into a glass jar and then leave on the counter for at least 15 minutes.






Next, cook the noodles according to the direction on the box, rinse in cold water, and then coat with a little coconut oil and chill until you are ready to assemble the salad.




Finally, layer the cold noodles, pears, cheese, and sunflower seeds on 4 plates and top with the raspberry dressing.