Picnic salads, ACD-friendly

"Be off with you, husky boy."

Allergy season is no cakewalk for those with allergies but what if you throw fibromyalgia into the mix? The majority of fibromyalgia (FMS) sufferers have classic allergy symptoms, including runny nose, itchy eyes and congestion. They also have widespread, chronic pain in their muscles, tendons and ligaments, and many other symptoms.

Seasonal allergies seem to magnify the symptoms of FMS.  On bad allergy days, your pain may be worse; your digestive system may be more off kilter; and you may have less energy. Why? My theory is allergies cause inflammation in your body which simply adds to the load your body is already bearing.   

Here are some things I do as an FMS sufferer to reduce the affect of seasonal allergies on my other symptoms:

 

• Taking my allergy medication is part of my daily routine. Tip: You may have to try several medications before finding the right one that works for you as FMS sufferers tend to be sensitive to medication.
• I eat a clean diet, sometimes opting for organic fruits and veggies if possible.  Don’t venture into the unknown and try foods that may trigger symptoms. Many with FMS also have food sensitivities which are constantly shifting. This means new food sensitivities may appear at any time.
• Getting plenty of sleep is at the top of my list. Sleep deprivation is not good for anyone’s immune system.
• Stress can worsen FMS symptoms and allergies.
• Exercise boosts my endorphins. I try to do something every day.

"Is there something you don't understand about, 'back off!'"

Memorial Day weekend seems like the perfect time to enjoy salads. There's nothing like a nice potato salad but you have to get creative to satisfy a craving when you are living with candida. I subbed rutabaga for potatoes and cooked up my own healthy version.

 

Rutabaga Kale Salad

 

Here's what you need for Rutabaga Kale Salad for Two:
(ACD-Phase 1 and up)

 

1 rutabaga, diced

2 stalks celery, diced

1 carrot, peeled and grated

1/2 diced red onion

4 stalks of kale, leaves removed and chopped into bite-sized pieces

mixed greens

Dressing: juice of one lemon, drizzle of olive oil, 1 T. apple cider vinegar, salt and pepper to taste, dash of herbs de provence

 

 

Rutabaga kale salad is a good sub for potato salad

 

Here's what you do:

 

Steam diced rutabaga until tender (about 15-20 minutes). Cool in ice water or place in fridge to cool. Chop other veggies. (Note: additional veggies may be steamed slightly or added raw to the salad.) Prepare dressing by mixing ingredients in a small container. Put everything (reserve mixed greens) in a large bowl and toss. Place in the fridge to chill. Serve on a bed of mixed greens.

 

 

Raw butternut squash salad

 

Try this Raw Butternut Squash Slaw if you want a hearty and filling salad. Warning: Don't go whole hog on this salad if you have a digestive disorder. It's addictive because of all the delicious flavors but I limited myself to one serving, and left the rest for others with heartier digestive systems than mine.

 

Here's what you need for 5-6 servings:
(Suitable for ACD-Phase 2 and up. Omit the pear for ACD-Phase 1)

 

2 cups raw butternut squash

2 zucchinis

1/2 head radicchio

1 carrot

4 green onions

1/4 cup fresh or frozen cranberries

1 pear, unpeeled

mixed greens

For the dressing: 2 T. seed or nut butter, juice of one lime, 2-4 T. water, 1 tsp. cumin, 1/2 tsp. coriander, 1/2 tsp. ginger

 

 

 

Raw butternut squash salad keeps well in fridge

 

Here's what you do:

 

Use your food processor to grate the butternut squash, carrot, zucchinis, pear, and cranberries. Dice the green onions and chop the radicchio into fine pieces. Mix up the dressing in a Magic Bullet or small food processor. Add more water if necessary to thin.

 

Mix all the ingredients in a large bowl. Chill in the fridge. Note: This  salad will be tastier the next day. It holds for 3-4 days.

 

Serve on a bed of mixed greens.

For your dessert, try a PB&J Sundae. Get the recipe here: http://catsinthekitchen.blogspot.com/2013/05/pb-ice-cream-sundaes.html

"Do you think we'd better wash up before the picnic?"

 

 

 

Recipes contributed to:

http://dietdessertndogs.com/2013/05/23/wellness-weekend-may-23-27/

http://allergyfreecookery.blogspot.com/2013/05/lunchbox-love-52413.html
http://www.glutenfreecat.com/2013/05/raw-foods-thursdays-52313/

 

 

 

 

 

PB&J Ice Cream Sundaes

PB&J (Sunbutter and Strawberry) Ice Cream Sundae

My favorite recipes are simple-to-make, have few ingredients and taste delicious. A windy, blustery day for some reason called for a super, simple ice cream sundae. I'm not going to even try to figure that one out. I just went with the craving and enjoyed my Peanut Butter and Jelly (A.K.A. Sunbutter and Strawberry) Ice Cream Sundae. It's suitable for ACD-Phase 2 and up but can be modified for Phase 1 if pear is omitted.

Here's what you need for 4-6 servings:

1 can full-fat coconut milk (I used Natural Value Natural Coconut Milk. It comes in BPA-free can and nothing is added. It can be ordered from Amazon.); reserve a bit for coconut cream topping.
Optional: Sub plain yogurt (vegan or other) for 1/2 of the coconut milk. It will give the ice cream a tangy flavor.
1/4 cup unsweetened sunflower seed butter or peanut butter (not ACD legal) if you can tolerate. Be sure and use the kind with no starches or sugars added.
1 large ripe pear (frozen, no need to peel)
1-2 cups organic strawberries (frozen or fresh), pureed
Sweetener, to taste
That's five ingredients!

Here's what you do:

• Early prep if you want instant ice cream: Freeze one large ripe, unpeeled pear ahead of time. Freeze the coconut milk in silicon ice-cube trays.
• In your food processor, blend until smooth the coconut milk or half coconut milk/half yogurt with sunbutter or peanut butter if tolerated, frozen pear and sweetener of choice. (I have been going sweetener free and it still tastes yummy.)
• Your ice cream is ready to eat at this point if you did the advance prep. If not, transfer the ice cream to another container and place in the freezer until firmed up. Or place in an ice cream freezer and follow directions to make ice cream.
• In the meantime, puree the strawberries.
• To serve, alternate layers of ice cream and strawberry puree in fancy parfait glasses or not-so-fancy 4-ounce canning jars.

Yes, I made two versions--fancy and plain old mason jar! They were both delicious.

Recipe contributed to:
http://siftstirandsavour.com/2013/05/26/5-ingredient-mondays-creamy-smoothies-peanut-butter-cookie-dough-bites-and-herbed-cheese-crumble/

Purrrrrrr!

 My cat, Bailey, loves being brushed. Don't ask me why but he prefers a human brush.

Do you think he's enjoying it?

 

Fruit or veggie radicchio wraps

I've always been afraid of snakes. It started when I grew up in southern California where rattlesnakes were just apart of the desert landscape. They'd slither across the trail when I was hiking, or jump down from a cliff right in front of me. I'd scream louder than anyone, and my heart would keep racing for an eternity after one of these snake encounters.

 Later, as an adult, I lived in Thailand for one year, and the ground was practically moving with snakes. There were poisonous varieties of all kinds, including cobras and King Cobras. My screams probably could have been heard for miles the day one of these lovelies appeared in my house in Ubon, Thailand. I hurled every shoe I could find at the unwelcome guest until it finally left. For weeks, I could hardly sleep because I worried it would return and crawl into bed with me.

My kids call me the "snake whisperer" because if there is a snake around it will find me. Snakes find me when I'm backpacking, day hiking, mountain biking, running, walking or gardening. It doesn't matter what I'm doing; they find me. It's hardly a distinction but I guess I'm a human, snake magnet.

Recently, snakes have been finding me when I take my dogs to their "play area" outside our house. Yes, this is the same play area where I've taken my pups to romp since last September with no snake encounters. But the snakes have awakened and decided they like our play area too! In the past eight days, I have dealt  three times with hissing, coiled rattlesnakes and curious, not-so-bright dogs.

 "Don't they want to play?" My malamute, Nika, has no brains when it comes to snakes.

Husky boy, Misha, is a little brighter and more willing to stay back. Fortunately, both dogs have learned the command "leave it," and our snake experiences have ended with no harm to dog or snake.

Well, that was until today. Bailey, another husky, was over for a play date with Misha and Nika. The dogs were romping around and enjoying themselves when Mr. Rattlesnake decided to make an appearance. At the same time I corralled the dogs, I speed-dialed my husband who was inside the house and asked for immediate assistance. Let's just say, the dogs were safe but Mr. Snake met an untimely end.

This snake chapter is closed but with my snake charming past, I know it's only a matter of time until another crawling reptile comes visiting.

Fruit with sunbutter sauce in radicchio wrapper

If you are a radicchio fan like me, you will love this week's recipe. I love the spicy flavor, as well as vibrant color, of radicchio.

Fruit radicchio wrap

Radicchio's flavor and texture pair well with fruit.

Here's what you need to make fruit radicchio wraps:
(These are ACD-Phase 2 and up. Reduce the amount of fruit to modify for Phase 1.)

2 or 3 radicchio leaves
1 cup of mixed fruit, such as strawberries, apple slices, peach slices, blueberries, blackberries, pineapple
Note: Fresh or frozen may be used.
1 T. sunbutter mixed with 1-2 T. coconut milk (Note: Other nut or seed butters may be used.)
1/2 avocado, mashed
Optional: vegan or other yogurt for topping

Here's what you do:

Carefully pull off 2 or 3 leaves from a head of radicchio. Wash and dry the leaves. Prepare fruit of choice by dicing into small pieces. Mash 1/2 of an avocado with a fork. Mix 1 T. unsweetened sunbutter with coconut milk. To prepare wraps, evenly divide avocado mash between leaves. Next, spoon fruit into each leaf. Finally, top with sunbutter drizzle or yogurt.

Veggie radicchio wrap

Radicchio also pairs well with avocado and veggies.

Here's what you need for a veggie radicchio wrap:

2-3 radicchio leaves
1/2 avocado, mashed
1-2 cups veggies, grated, or sliced into matchstick pieces (beets, carrot, cucumber, zucchini)
1 T. raw sunflower seeds for garnish
Optional: avocado topping made by blending 1/2 avocado with juice of one lime and drizzle of water, salt and pepper)

Here's what you do:

Divide the ingredients evenly between radicchio leaves. Finish with avocado dressing and sprinkle of sunflower seeds.

Recipe contributed to: http://dietdessertndogs.com/2013/05/16/wellness-weekend-may-16-20/
http://allergyfreecookery.blogspot.com/2013/05/allergy-friendly-lunchbox-love-51713.html
http://siftstirandsavour.com/2013/05/19/5-ingredient-mondays-almond-apricot-bars-apple-pie-and-key-lime-parfait/
http://www.glutenfreecat.com/2013/05/raw-foods-thursdays-51613/

"I'll become the new grumpy cat if I don't get some treats."

 

Key Lime Pie Breakfast Parfait with Grain-free Crumble Topping

My fur kids plus one adoptee

 
Mom's Day is coming up, and I think I have the best fur kids! (My human kids are pretty good too!) I even have an adopted fur kid (Bailey, the husky, in foreground). Do you think they'll give me a big slup for Mother's Day?

Persimmon breakfast parfait with grain-free crumble topping

One gift you can give yourself for Mother's Day is taking better care of your digestive system. You could spend big bucks on jewelry or chocolates but you can't put a price on good health, which starts with your digestive system.

Sixty percent or more of your body's immunity is in your digestive tract. (I put that in boldface because I don't think most people realize this.) You may not have candida or other digestive disorders but even so, it's likely you don't have enough beneficial bacteria (BB) in your gut. BB helps keep your immune system strong.

You can take probiotic capsules or eat yogurt to get your BB numbers up. In my case, I take probiotics and eat yogurt too because I have a comprised digestive tract. I found that taking probiotics alone was not enough. With the addition of yogurt, I am getting well faster.

These days there are plenty of options for yogurt, even for vegans. Just make sure you skip the sweetened varieties, especially if you are recovering from candida or other digestive problem.

You can make your own yogurt as I do. Here are two links to get you started:
http://www.smallfootprintfamily.com/2009/04/25/homemade-coconut-milk-yogurt/
http://empoweredsustenance.com/scd-goat-milk-yogurt/

Key Lime Pie Breakfast Parfait with Grain-Free Crumble Topping

How about a Key Lime Pie Breakfast Parfait with lots of yogurt for mom’s special day? Or try making a Breakfast Parfait with Persimmon. Or make both! It will give you or her a boost of beneficial bacteria and tastes great too. Both recipes are ACD-Phase 2 with options for Phase 1.

 Here’s what you need for two servings of the Key Lime Pie:

 1 cup plain coconut milk yogurt or other yogurt

1 avocado

1 frozen pear (no need to peel)

Juice of two limes

Optional toppings: 1 cup grain-free crumble topping; recipe here:
 http://empoweredsustenance.com/allergen-free-crumble-topping-for-everything/ 
 coconut flakes, blueberries

Sweetener of your choice, to taste. (Note: I omitted all sweeteners and found both parfaits delicious but it all depends on your taste buds.)

For Phase 1: eliminate the pear and use coconut milk sparingly to get the desired thickness. Or make your own yogurt that is either vegan or lactose free.

OR

Make Mom's parfait with persimmon. Simply, toss in one chopped up frozen persimmon.
Skip the persimmon version if you are in ACD-Phase 1.

 

Here’s what you do:

First make the grain-free crumble topping. You will have extra that you can store in the freezer.
(Note: you don't have to soak the sunflower seeds to save time. Just grind the seeds into flour in your coffee grinder. You also can sub squash puree for the applesauce and omit the stevia.)

Find two fancy glass dessert dishes. Glass containers will show off the layers in this recipe.

In a food processor, blend the yogurt, avocado, lime juice and pear until smooth and creamy. Toss in the persimmon if doing the persimmon version. Firm up both versions slightly by placing them in the freezer for 15-30 minutes.

Assemble the parfaits. Start with a thin layer of grain-free crumble. Then spoon on half the yogurt mixture. Finish with more crumble, coconut flakes and blueberries.

Key Lime Pie Parfait

 

Get more ideas for Mom's Day here:
http://allergyfreecookery.blogspot.com/2013/05/allergy-friendly-lunchbox-love-5313.html

http://dietdessertndogs.com/2013/05/09/wellness-weekend-may-9-13-2013/

http://siftstirandsavour.com/

 

 

 

 

 

Avocado berry sorbet, ACD-friendly

Avocado berry sorbet, ACD-friendly

I am a sunflower seed butter (A.K.A. sunbutter) lover, just in case you couldn't tell by perusing the recipes in my blog. Recently, I read that most commercially-prepared seed and nut butters contain starch as the seeds or nuts are roasted in a starch coating. That gave me pause for concern as I usually buy my sunbutter. AND I am avoiding starch like the plague.

I decided to do some digging on my two favorite brands, MaraNatha and SunButter. Both brands listed nothing but sunflower seeds and salt on the ingredients' labels. I wanted to make doubly sure so I contacted both companies to verify that there weren't some hidden ingredients. In both cases, I was told the products do not contain starch. I purchase the unsweetened sunbutter.

You never can be too careful, especially when you have a chronic problem, like candida, food sensitivities or digestive issues. If you are unsure of your brand, simply contact the company or make your own. Here is my recipe for homemade sunbutter:
http://catsinthekitchen.blogspot.com/2011/01/homemade-sunbutter-and-pumpkin-butter.html

Finally, a sorbet I can eat!

It's finally warm enough to start craving something cool, creamy and frozen, like sorbet, ACD-style, and made with avocado, berries and pear. There is no need for an ice cream freezer with this sorbet as long as you use frozen fruit.

Here's what your need for 4 small servings or two generous ones:
ACD-phase 2, 3, maintenance


 Flesh of one avocado
1 cup frozen berries of your choice (I used blackberries.)
1 frozen Bartlett pear (no need to peel)
1 cup vegan or other plain yogurt
Optional: 1 T. sunbutter or other seed or nut butter, unsweetened and starch-free
Topping: 1 T. melted coconut butter

Here's what you do:

Put everything into a food processor and blend until smooth, creamy and deliciously frozen. To serve, top with some additional berries and a drizzle of melted coconut butter. Note: For a Phase 1 version, omit the pear and use unsweetened coconut milk in place of yogurt.

"Can you believe how Mom just tossed her bike clothes here?"

Recipe contributed to:
http://dietdessertndogs.com/2013/05/02/wellness-weekend-may-2-6-2013/
http://allergyfreecookery.blogspot.com/2013/05/allergy-friendly-lunchbox-love-5313.html

Plum, beet, chard salad

Plum, beet, chard salad

Blue skies, no wind and temps in the 70s---spring has finally arrived in my neck of the woods. As if the beautiful weather weren't enough, I have another reason for celebrating. My creaky, old fibromyalgia body feels a whole lot better.

If you follow this blog, you probably know I have been battling fibromyalgia that encompasses many symptoms, including:

• Chronic muscle pain, muscle spasms or tightness
• Moderate or severe fatigue and decreased energy
• Insomnia or waking up feeling just as tired as when you went to sleep
• Stiffness upon waking or after staying in one position for too long
• Difficulty remembering, concentrating, and performing simple mental tasks ("fibro fog")
• Abdominal pain, bloating, nausea, and constipation alternating with diarrhea (irritable bowel syndrome).

There are many things that have contributed to my improvement but I'm going to give a lot of credit to an exercise program, called Classical Stretch, which is on PBS, early in the a.m. Also known as Essentrics, the low-impact program really revitalizes the body, increases energy, frees the joints and relieves chronic pain. I exercise all the time (yoga, strength training, biking, walking) but this program strengthens and stretches the entire body at the same time, unlike anything I've ever done before. I have reduced my hip and back pain since starting the program about one month ago.  Check it out at http://www.classicalstretch.com/

Chard salad with dark plums and golden beets

How about some good food to celebrate spring and less pain? I tossed together some rainbow chard, dark plums and golden beets in a delicious, healthy and ACD-friendly salad, good for phase 1 or 2.
I love dark plums and golden beets, and they pair perfectly with chard.

Here's what you need for one serving:

Half a bunch of rainbow or other chard
1 golden or red beet
1 carrot, shredded
1 dark plum, diced
Olive oil, lemon juice dressing
Optional: Add toasted sunflower seeds or almonds

Here's what you do:

Wash all your veggies. Peel your beet. Chop the beet into bite-sized pieces. Toss into a steamer basket and cook until tender. Chop the chard into bite-sized pieces.(Note: I decided to saute the chard lightly but raw will work just as well.) Shred a peeled carrot. Dice the plum into small pieces. For the dressing, combine the juice of a lemon with a drizzle of olive oil, salt and pepper, and herbs de provence, to taste. Toss everything together and enjoy!

"I'm guilty as charged. I ripped open the box but I was looking for chard."

Recipe contributed to: http://dietdessertndogs.com/2013/04/25/wellness-weekend-april-25-29-2013/
and
http://allergyfreecookery.blogspot.com/2013/04/allergy-friendly-lunchbox-love-42613.html

Tutti fruit energy bites, ACD-friendly

"We'll break you out of a bad mood faster than you can say, woof."

 Do you have a cat or dog? Stroking kitty's fur or pooch's coat can boost levels of oxytocin, the cuddle hormone, as well as levels of the feel-good brain chemical, serotonin. It also can lower blood pressure by 10 percent. It's good for your pet's blood pressure too! If you don't have a dog or cat, borrow the neighbor's pet for some quality time.

Strawberry and blackberry tutti fruiti energy bite

Once you've had you quality pet time, how about a tasty treat? Tutti fruiti energy bites (ACD-Stage 1) are easy to make, fun and satisfying when you want something sweet. No kidding, the energy bites are filling. One or two satisfies a craving.

Here's what you need for 6-8 energy bites:

3/4 cup berries of your choice (blueberries, blackberries, raspberries or strawberries)
3 T. coconut flour
1/4 cup coconut milk
1 T. melted coconut oil
sweetener of your choice, to taste
Optional add-in for the blackberry or raspberry bites: 1 T. freeze-dried berry powder
Optional topping: finely chopped coconut flakes, coconut butter

Blueberry tutti fruiti energy bites with coconut butter topping

Here's what you do:

Soften the berries to release their juices by heating them in a small saucepan on the stove. Once the berries are softened, add the coconut oil to liquefy. Stir in the coconut flour, coconut milk and sweetener of choice. Stir in freeze-dried berry powder if using. Remove the dough from heat. Note: the mixture should have the thickness of cookie dough. If needed, add more coconut milk for thinning or more coconut flour for thickening.

Roll the dough into bite-size balls. If desired, roll the balls in coconut flakes. Place the balls in the fridge to allow them to firm up. Extras may be stored in the freezer.

The blackberry tutti fruiti energy bites win my vote but that's because I revved up their flavor by adding 1 T. of freeze-dried blackberry powder. Actually, I loved all three flavors. Next time, I'll try raspberries.

"Don't forget to save some energy bites for us."

Recipe contributed to:



http://dietdessertndogs.com/2013/04/18/wellness-weekend-april-18-22-2013/
and
http://allergyfreecookery.blogspot.com/2013/04/allergy-friendly-lunchbox-love-41913.html

Guacamole layered veggie salad

Guacamole layered veggie salad

I have loved avocadoes since I was a kid! I grew up in Southern California where having fresh avocadoes growing in your own backyard was commonplace. I used to practically overdose on the green fruit when it was avocado season. Then, fats (even good-for-you fats) got a bad name, and I gave up avocadoes for decades.

Now, avocadoes figure prominently into my diet. The green fruit (yes, avocadoes are a fruit not a vegetable) gets thumbs up for folks like me trying to eliminate a bacterial overgrowth. Avocadoes contain a high level of oleic acid which impart antifungal properties. Avocadoes are like green, anti-candida fighting machines. And they are delicious too!

Guacamole paired with lots of veggies

Have you ever tried to volumize your guacamole? I did by adding other veggies and spices to my guacamole. The result was perfecto!

Guacamole Layered Veggie Salad for One
ACD-Phase 1 and beyond

Here's what you need for the volumized guacamole:

1/2 avocado
juice of one lemon or lime
1/2 cup steamed broccoli
1/4 cup steamed kale
1/4 cup sauteed onions
pinch of sea salt
bit of water
drizzle of olive oil
1 tsp. cumin

Here's what you do:

Add everything to your food processor and pulse to puree veggies and blend until smooth. Add a bit of water if necessary to reach desired consistency.

Here's what you need for the salad:

1 zucchini
 part of a butternut squash
1 carrot
5 broccoli spears
mesculin greens
diced green onions
chopped cilantro

Here's what you do:

Use a mandolin slicer to cut zucchini, carrot and butternut squash lengthwise. Place veggie slices and broccoli on a large baking sheet. Toss with olive oil and salt and pepper. Roast in the oven at 425 degrees until slightly crispy.

To make the salad, layer veggies with volumized guacamole and finish with diced green onions and chopped cilantro.

Don't forget how good avocadoes are for you? Avocados also are an excellent source of vitamin K, dietary fiber, vitamin B6, vitamin C, folate, copper and potassium.

When I'm done with this nap, I'd like an avocado too!

Recipe contributed to: http://dietdessertndogs.com/2013/04/11/wellness-weekend-april-11-15-2013/ and
http://allergyfreecookery.blogspot.com/2013/04/allergy-friendly-lunchbox-love-41213.html

Purple pizzaz pudding, ACD-friendly

Does this look precious or what?

My pooches are my own personal therapy dogs. They are like interactive teddy bears. Admittedly, sometimes a little too "interactive." Yes, they've given me black eyes, a fat lip and strained muscles but it was all in good fun! Mostly, they are loving and affectionate. Lately, I have been needing their therapy. I recently found out I am deficient in numerous vitamins but especially Vitamin B and D.

The malabsorption of Vitamin B, but especially B12, is often a part of chronic intestinal disorders. In the winter in northern climates, vitamin D often needs to be supplemented.

Most people with chronic intestinal disorders, like myself, suffer from malabsorption and are malnourished. But yet, little screening is done for vitamin deficiencies. No surprise too, that insurance seldom pays for this screening.

Malabsorption is the inability of the cells of the body to obtain nutrients from the foods eaten. Some disorders associated with malabsorption are chrohn's disease, ulcerative colitis, diverticulitis, celiac disease and cystic fibrosis. Individuals who follow a strict vegan or vegetarian diet also may find it challenging to get enough B12 and zinc.

I have getting vitamin injections (B, D, C and Calicium) every two weeks to correct my deficiences (also not covered by insurance). But there is more to the story. My digestive enzymes and stomach acid are zilch. All of this is thanks to years of antibiotics for sinus infections, antacids and gallbladder removal. Where was a good holistic practitioner back when all this happened?

Purple pizzaz pudding

Following a vegan diet is no longer possible for me with all of my vitamin deficiences, especially vitamin B and zinc. But vegan recipes are still a part of my repertoire. Recently, I cooked up Purple Pizzaz Pudding (ACD-Phase 1 and 2). What makes this pudding such a wonderful shade of purple? The purple comes from beets, blueberries and blackberries, all of which contain loads of wonderful vitamins for you.

Beets can be a great aid to digestion. I have been drinking beet juice. One 4-ounce glass promotes regularity and aids digestion. Simply steam beets and save the water. Instant beet juice!

Here's what you need for one generous serving:

1 red  or golden beet, peeled, diced, steamed and cooled
3/4 cup mixed blueberries and blackberries (or choose one if you like)
1 T. coconut butter
Splash of coconut milk

Here's what you do:

Put everything into a magic bullet or food processor and blend. Add coconut milk as needed to get desired thickness. Yes, that's it!

Recipe submitted to: http://dietdessertndogs.com/2013/04/04/wellness-weekend-april-4-8-2013/

 

 

Blueberry-beet ice cream, ACD-Phase 1 and 2

"The humans get to sit on the floor. We've taken over the furniture."

Happy Easter from the contented trio (Misha, Nika and Bailey) and myself! Last week, I was ranting and raving about spring never really arriving. Well, that has definitely changed. It feels like spring now with temps in the 70s. It's time to dig out my shorts and flip flops. Oh, and how about some ice cream, ACD-style?

Blueberry-beet ice cream, ACD-Phase 1 and 2

Even with my current dietary restrictions, I can enjoy a bit of "ice cream" now and then. Blueberry-beet ice cream is super easy to make. It takes only three ingredients (four if you use sweetener). Actually, this ice cream tastes delish without any added sweetener.

Here's what you need for six servings:

1 medium beet, peeled, diced and steamed until tender
1 cup blueberries, microwaved for about 1 1/2 minutes
1 can full-fat coconut milk or homemade coconut milk, chilled
Optional: stevia or other sweetener of  your choice

Here's what you do:

Peel, dice and steam one medium beet until tender. Put one cup frozen blueberries in a microwaveable container. Microwave for about 1-1/2 minutes to release their juices. Cool both beets and blueberries in the fridge.

Add cooled blueberries and beets to a food processor and blend into a puree. Pour in one can, chilled coconut milk. Continue blending. Pour the mixture into your ice cream freezer and follow instructions to make ice cream. Eat immediately and store leftovers in the freezer.

What's your favorite ice cream flavor? Right now, mine is blueberry-beet!

Recipe contributed to: http://dietdessertndogs.com/2013/03/28/wellness-weekend-march-28-april-1-2013/

http://www.dietdessertndogs.com/2013/03/28/wellness-weekend-march-28-april-1-2013

PBJ breakfast flatbread

Can you believe this motley, but loveable, crew?

 

I want to sue Punxsutawney Phil. Where's the early spring he forecasted? I am so sick of cold weather!

I am giving my full support to an Ohio prosecutor who is seeking the death penalty for Phil because of his flawed forecast. Okay, maybe he shouldn't get the death penalty but he should at least have to live on bread and water for a few days. What do you think? Here's the link to the story: http://www.washingtonpost.com/blogs/capital-weather-gang/wp/2013/03/21/ohio-prosecutor-seeks-death-penalty-for-punxsutawney-phil-after-bad-forecast/

"PBJ" breakfast flatbread

I needed a quick pick-me-up from the endless winter weather (even though the snow hounds love it). I wanted to reach for a peanut butter and jelly sandwich but that wouldn't work on the candida diet. Jelly and peanut butter are both taboo.

No PBJ but still delicious!

Instead, I came up with an ACD-Phase 1 version that works for me.

Here's what you need for one large flatbread:
(Note: You also can make two smaller flatbreads out of this recipe.)

2 T. ground sunflower seeds
1/4 cup spaghetti squash puree
1 T. coconut flour
1 T. unsweetened sunbutter
1 T. ground flax
1 T. chia seed
1/4 cup unsweetened coconut milk

Here's what you do:

Preheat the oven to 400 degrees. Spray a large baking sheet.

Blend the spaghetti squash, sunbutter and coconut milk in your food processor. Then add the rest of the ingredients and continue blending. The dough will be thick.

Spread the dough with your hands into a large circle on the baking sheet. Pop into your preheated oven and bake for about 15 minutes until the flatbread is dry and crispy.

While the flatbread is baking, whip up your toppings.

Here's what you need or improvise if you like:

1/4 cup frozen blackberries, thawed
1/4 cup frozen blueberries, thawed
1 T. unsweetened sunbutter, thinned with some coconut milk to a frosting-like consistency
1/4 cup pre-baked squash pieces (I used delicata squash)
1 T. Artisana coconut butter for drizzle

To assemble, spread the sunbutter topping on the flatbread. Then, add fruit and squash pieces. Finally, drizzle on the softened coconut butter. Heat slightly in the microwave, if desired.

What do you think about Punxsutawney Phil's bad forecasting?

Recipe contributed to: http://www.dietdessertndogs.com/2013/03/21/wellness-weekend-march-21-25-2013/

Shamrock shake pancakes with minty avocado drizzle

"We like St. Patrick's Day too because we're sure Mom will cook up some treats for us."

Happy St. Patrick's Day! I've been dreaming about shamrock shakes ever since March arrived. Then, I saw a vibrant green shake advertised on television. It was kind of a leap and a jump but I ended up making shamrock shake pancakes, ACD-friendly, vegan and without artificial additives and sugar.

Shamrock shake pancakes with minty avocado drizzle

These pancakes are ACD-friendly, vegan and free of artificial additives and sugar. My stomach would never tolerate anything else, thanks to candida and leaky gut syndrome (LGS). (For those of you who are squeamish, skip this part and jump down to the recipe for the shamrock shake pancakes.) LGS is a layman's term for increased intestinal permeability. Chances are, if you have candida, you have it.

LGS can be attributed to years of eating foods that are inflammatory for your body, as well as candida. Your intestines have a mucosal barrier that keeps bacteria, antigens and undigested food from leaking through.

Normally, this barrier is pretty tight but when you are eating reactive foods, ingesting irritating substances or have candida, it can start to loosen its tightness. If this goes unchecked, the permeability increases and microscopic amounts of undigested food can go directly into the bloodstream. Your body now recognizes these foods as invaders and starts to prepare an inflammatory response.

Eventually, even the friendliest foods can trigger gas, bloating and constipation. I can speak from experience on this since my list of friendly foods has dwindled with my latest candida and LGS bout.

L-glutamine can help heal your gut but sometimes, as in my case, you need to bring in something more powerful. I am taking Glutagenics which allows you to take a higher dose of l-glutamine than you can obtain from capsules. After taking it for about 2 1/2 weeks, I am beginning to see some improvement.

Shamrock shake pancakes with added avocado chunks

Okay, enough of the health talk. Let's get down to cooking and eating.

Here's what you need for the pancakes:

2 T. sunflower seeds
1 T. ground flax
1 T. chia seed
2 T. coconut flour
1 tsp. baking soda
1 tsp. ground cinnamon
dash of salt
1 medium zucchini, steamed until tender
1/4 avocado
1 T. unsweetened sunbutter
1/4 cup light coconut milk (or other non-dairy beverage)


Here's what you do for the pancakes:

Get your coffee grinder out. Put in the sunflower, chia and flax seeds. Grind these ingredients until they form a flour. In a food processor, puree the steamed zucchini and avocado. Pulse in the sunbutter and coconut milk. Add in the "flour" from your coffee grinder, coconut flour, spices, salt and baking soda. Continue to mix. Your batter will be thick. Resist the temptation to thin it out with more coconut milk.

Heat up your skillet on low medium to medium setting. Spray with pan spray and add a bit of olive oil. Divide the batter into four medium pancakes. Flatten slightly with a spoon or spatula. Cook 5-6 minutes per side. Resist the temptation to flip too soon. Test by lifting each pancake to see if it holds together before turning.

Shamrock shake pancakes with yummy minty topping

Here's what you need for the shamrock shake topping:

1 ripe avocado
1 cup full-fat coconut milk
1/4-1/2 teaspoon mint extract (alcohol free)
Stevia, to taste

Here's what you do:

Pulse everything until smooth and creamy in your food processor. (Note: You will have lots of extra but that's a good thing. Turn the extra into popsicles or ice cream, made in your ice cream-maker.)
Serve the pancakes with the minty shamrock topping and extra avocado chunks, if desired.

"Wow, we love anything that's green and minty!"

Recipe contributed to: http://www.dietdessertndogs.com/2013/03/14/wellness-weekend-march-14-18-2013/