Sunday, November 1, 2009

Swiss Chard with Edaname and Soy Nut-Carob Fudge

Halloween can be a little dismal if you are following an anti-candida diet (ACD) and are still getting over the flu. It was beginning to look like pumpkin seeds were going to be the closest thing I was going to get to a treat. But I've learned that denying yourself can lead to cravings, splurges, etc. It just gets ugly if you know what I mean, especially when you have Halloween treats in the house for those trick-or-treaters.

I decided to take action to head off the cravings and came up with a most delicious little treat that actually has healthy ingredients. I called it my "No Denying Yourself Halloween Treat, AKA soy nut-carob fudge." Hey, I got to pick the name since the treat was my impromptu creation. Unfortunately, I don't have a picture. NO, not because I was woofing them down so fast I couldn't stop to grab a camera. I actually have most of the treats left, tucked away in the freezer, in reserve for another "special" occasion. The reason I don't have a picture is my husband absconded with our digital camera for an entire week while he was on a business trip. Now, that he has returned I can start snapping pictures again. In the meantime, I'll fill you in on my creation's recipe as well as another more everyday recipe.

Soy Nut-Carob Fudge

1/4 cup extra virgin coconut oil
1/4 cup unsweetened soy nut butter
2 T. carob powder
4 T. soy nuts

Melt coconut oil and soy nut butter in the microwave. Stir in the carob powder. Go ahead it's okay to lick the spoon because coconut oil is healthy for you. And it tastes sweet without adding any sweetener. Add in the soy nuts and stir to combine. Pour the mixture into a small pan (not glass if you read my previous post about shattering glass pans). I used a 9 X 9-inch square pan and it was too big. You want your pieces to be fairly thick to aid in cutting them. Mine were too thin because of the pan's size.

Put the pan with its contents into the refrigerator or freezer to harden the fudge. Once the fudge is well hardened you can cut it into whatever size pieces you want. All I can say is it was delish! I had to limit myself to just two small pieces because coconut oil is high in saturated fat which is a problem for me as I have no gallbladder. I plan to wait a day and then dive in for another piece. Now I have a picture of the soy nut-carob fudge. As you can see, the pieces are not exactly beautiful to behold because I used a pan that was too big and it turned out too thin. When I make this again, I will use coconut butter instead of coconut oil which will make it smoother and more creamy.

Swiss Chard with Edaname (This recipe also qualifies as a Halloween recipe because it contains toasted pumpkin seeds.)

One bunch Swiss chard washed and chopped (separate the stalks and leafy pieces into two piles)
2 garlic cloves minced
1 cup frozen shelled edaname (thaw them out by rinsing them with warm water)
1 T. olive oil
salt and pepper
2 T. pumpkin seeds (toast them in a hot skillet

Heat the olive oil in a large skillet. Add in the garlic and saute. Toss in the chopped Swiss chard stalks only. Continue sauteeing until the stalks are beginning to soften. Next in are the edaname. Continue sauteeing until the edaname is warm. Lastly, put in the leaves of the chard and continue cooking until leaves are wilted. Salt and pepper to taste. Sprinkle with pumpkin seeds just before serving.


Janet said...

Your blog is most interesting. I am trying to follow the ACD diet too, and find your blog very inspiring and helpful. I'll be checking back on it regularly. Thanks for your all of your recipes and info!


Sheree Welshimer said...

How long have you been following the ACD diet? It seems to get a bit easier as time passes. Thanks for your comments. Let me know if I can help.

Janet said...

Thanks for you reply, Sheree! I have been following the ACD for many many years, on and off, and so it's not entirely new to me. It definitely is a lot of "work" though, and I love your attitude and enthusiasm. Lately I've been trying to get back to following the diet more closely. I'd love to email with you directly, since I do have more questions, if that's okay with you.

My email is (If you click on my name you'll get to my info, but there's no email address. I'm an artist and I have my blog set up but have not written anything yet.)


Sheree Welshimer said...

No problem. I've already sent you an e-mail.

Blogger said...

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