Sunbutter cookies and hemp seed ice cream

Couch potato husky

Misha, my husky, has taken over our couch. He is now our "couch potato husky." I am hoping I won't have to shoo him off the couch because I need a place to recline while I nurse my unhappy tummy.

 

My tummy has been temperamental for years but this recent bout with candida has made nearly everything its enemy. I am doing all I can to keep the tummy demons under control.

 

Imagine my surprise when I discovered that a seemingly harmless ingredient in non-dairy milk could be contributing to my problem. Carrageenan, a food thickener used in dairy alternatives, may be the cause of digestive problems and inflammation in sensitive individuals. How does that make you feel? You switch to non-dairy beverages because of milk intolerance and end up with more of the same digestive woes. In sensitive individuals, carrageenan can produce painful cramps, bloating and diarrhea.

 Carrageenan is made from red seaweed and is used as a thickener/stabilizer/emulsifier. It adds nothing in the form of nutrition to your non-dairy beverages. It's simply there because we don't like our milk to separate.

 

Carrageenan also may be labeled as Irish Moss or Rock Moss as it is made from boiled down Irish Moss or Chondrus Crispus. It can be found in both organic and processed foods including many non-dairy alternatives (almond milk, rice milk, soy milk, hemp milk).

The food additive has been linked to a number of diseases, including gastrointestinal inflammation, colitis, inflammatory bowel disease, lesions and cancer. Dr. Andrew Weil on www.drweil.com lists carrageenan as a food additive to avoid by those with irritable bowel syndrome or other gastrointestinal disorders. He also cites a study, done in 2001 on animals, which linked carrageenan to ulcerations and cancers of the gastrointestinal tract.

 In 1972, the Food and Drug Administration (FDA) had compiled enough evidence from animal studies to limit the type of carrageenan that could be used in foods. However in 1979, the FDA decided to continue to allow the use of carrageenan and since then, has taken no action on its use in products.

 As with other food sensitivities/allergies, your best control is knowing what goes into the foods you eat. Read labels, keep carrageenan-containing foods out of your shopping cart, do most of your own cooking, and you should be fine. Go to Cornucopia.org for a complete list of products containing carrageenan as well as safe foods.

Check the labels of alternative dairy beverages carefully as they often contain this additive. There are some brands that do not use carrageenan as an emulsifier or thickener. Write food manufacturers to protest the use of this ingredient.

Homemade hemp milk

 

Consider making your own almond, soy or hemp milk to avoid this additive. I started making my own hemp milk about two weeks ago. It isn't as pretty as carrageenan-thickened milk but it's cheaper and easy to make. Here is the recipe I am following for making hemp milk.

 

To make a half gallon of hemp milk, you will need:

One-half cup of shelled, raw hemp seeds
3 cups of cold water
Blender or food processor
Nut bag for straining
Half-gallon glass container


Directions:

Put the hemp seeds and water in your food processor. Blend for 1-2 minutes.
Pour the milk through your nut bag to strain out hemp seeds.
Store the hemp milk in your glass container in the fridge.

 

Homemade hemp seed ice cream

How about making some homemade hemp ice cream with your supply of hemp seeds? Talk about a powerhouse of protein in a bowl. Warning: This has a ton of calories, so eat sparingly. I ate just a smidge smeared on some single-serve sunbutter cookies. (recipe below)

Here's what you need:

1 cup hemp seeds
1/2 cup water
1/2 cup homemade hemp milk
optional: 1 T. vanilla rice protein powder
vanilla stevia drops, to taste

Here's what you do:

In a Magic Bullet or small food processor, blend the hemp seeds and water until thick and creamy. Add homemade hemp milk to thin, if desired. Mix in other ingredients or add-ins such as cacao or carob powder. I went with straight vanilla because of candida. Put the mixture in an ice-cream maker and follow the instructions. Or put in the freezer until firm.

Hemp ice cream in ice-cream freezer

I decided to make some cookies to go with my homemade hemp ice cream.



Single-serve sunbutter cookies

Single-Serve Sunbutter Cookies (makes 3)
Here's what you need:

2 T. sunflower seed flour (make my grinding raw sunflower seeds in a coffee mill)
1.5 T. unsweetened sunbutter
1/4 tsp. baking soda
pinch of salt
vanilla stevia drops, to taste
2 tsp. melted coconut oil
1 flax egg (make by mixing 1 T. flax with 2 T. of homemade hemp milk)

Here's what you do:

Mix everything in a small bowl. Scoop by heaping tablespoons-full onto a sprayed baking sheet. Bake in the oven at 350 degrees to 8-10 minutes. Allow to cool before transferring to a serving plate.

"Hey, Bailey (the cat). I'll wrestle you for one of those cookies."

Recipes contributed to: http://www.dietdessertndogs.com/2013/02/21/wellness-weekend-february-21-25/

 

 

 

 

 

 

 

 

Super seedy sunbutter bars, ACD-Phase 1, grain-free

Happy Valentine's Day, snow-hound style

I've always loved Valentine's Day, at least until this year. Why did I suddenly turn into a Valentine's Day grinch?

I couldn't eat chocolate! I couldn't even eat carob, chocolate's look-a-like. Chocolate is the treat everyone reaches for on Valentine’s Day. More than 36 million heart-shaped boxes of chocolate are sold for Valentine's Day, according to the National Confectioners Association.

But what if you are like me, unlucky enough to be either allergic or sensitive to chocolate or its alternative, carob?  Maybe you just need to tell yourself how "bad" chocolate really is. (Of course, you know I'm kidding. I'd reach for chocolate in a heartbeat).

You probably don’t want to hear this as you are finishing up some tasty Valentine's Day treats but most people who are allergic to chocolate are actually reacting to ground-up cockroach parts that contaminate every batch. The average chocolate bar contains eight insect parts. The Food and Drug Administration allows anything less than 60 insect pieces per 100 grams of chocolate.

As background, most foods contain what are termed “natural contaminants.” Cockroach parts also make their way into many other foods, including peanut butter, macaroni, fruit, cheese, popcorn and wheat.

Super seedy sunbutter bars with a cup of tea

Well, I was bummed out about the whole chocolate thing but I assume my sensitivity will pass when my candida dies away. As for carob, it has always caused me problems because I am sensitive to legumes. Carob is a legume.

 

But a girl has to have a treat on Valentine's Day (especially when my hubby is torturing me by eating chocolate in front of me. Look a cockroach leg is hanging out of his mouth). It was time for some Super Seedy Sunbutter Bars, ACD-Phase 1 and grain-free.

 

Here's what you need:

 

1 T. apple cider vinegar

2/3 cup alternative dairy beverage

1/2 cup pureed baked spaghetti squash (ACD-Phase 1-2) or sub unsweetened applesauce (ACD-Phase 3 or maintenance)

2 T. ground flax

2 T. chia seeds

Vanilla stevia liquid, to taste

Or powdered stevia, to taste

3 T. unsweetened sunbutter

2 T. melted coconut oil

1/2 cup coconut flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

3 T. hemp seeds

pinch of sea salt

 

Here's what you do:

 

Preheat oven to 350 degrees. Spray an 8 X 8-inch square pan with pan spray. I like keeping things simple so just mix everything (but the seeds) together in your food processor on a dough cycle. Then, add in the seeds and pulse a few more times to mix.

 

Pour the dough into your prepared pan. Pop the pan in the oven and bake about 30-40 minutes until browned and a fork inserted in the middle, comes out clean. Allow to cool. As an option, drizzle on some melted coconut oil and sunbutter for a glaze, as shown in the pictures.

 

Here's what Bailey, the cat, does when not hanging out in the kitchen.

Maybe next Valentine's Day will find me eating chocolate. In the meantime, I'll keep plugging away at defeating candida.

 

Recipe contributed to:

http://www.dietdessertndogs.com/2013/02/14/wellness-weekend-february-14-18-2013/

Grain-free sunbutter cookies, ACD-Phase 1

Grain-free sunbutter cookies

It's almost Valentine's Day, and I still can't eat chocolate or even carob (thanks to candida). I was almost ready to cry until I made some grain-free sunbutter cookies, vegan and suitable for ACD-Phase 1.

Sunbutter ice cream cookie

Turn these babies into an ice cream sandwich, like the one pictured above, and you have a great treat for your Valentine's Day. I mean, you won't even feel sorry for yourself!

Here's what you need for 12 small cookies:

1 cup finely ground sunflower seeds
1/2 tsp. sea salt
1/4 tsp. baking soda
1/2 cup unsweetened sunbutter
1/4 cup vegetable glycerine (for ACD-Phase 1-3) or agave or coconut nectar for maintenance
Stevia, to taste
Vanilla stevia drops, to taste
2 T. melted coconut oil
2 T. ground flax in 5 T. water

Here's what you do:

• Preheat the oven to 350 degrees. Spray a large baking sheet with pan spray.
• Make it easy. Put everything in your food processor and blend on the dough cycle until well combined.
• Scoop dough one tablespoon at a time onto the baking sheet. Leave 2-3 inches between cookies.
• Flatten cookies slightly with a fork and make a criss-cross pattern.
• Bake for 8-12 minutes until golden around the edges.
• Allow to cool slightly before transferring to a cooling rack.

Note: I used vegetable glycerine in these cookies. As a warning, vegetable glycerine can have a laxative effect if you consume too much. One tablespoon might be okay for some but not others. For me, I probably will be avoiding this ingredient in the future because I am sensitive to it. These cookies should be perfect without it anyway. However, it is low glycemic and can be used by individuals on an anti-candida diet.

Now, what if you want the piece de resistance: the ice cream sandwich? Make a simple sunbutter ice cream and layer it between two cookies. Drizzle with a sauce, made by combining 2 T. sunbutter, 2 T. melted coconut oil and vanilla stevia drops.

Here's what you need for the ice cream:
1 can full-fat coconut milk
1/2 cup sunbutter
stevia, to taste
Optional: 2 T. vegetable glycerine or other sweetener

Freeze according to instructions for your ice cream maker. That's it! Pretty simple and worth the effort for yourself or your valentine.

 Or try some carob ice cream with your sunbutter cookies.

http://catsinthekitchen.blogspot.com/2012/12/lets-scream-for-acd-phase-1-ice-cream.html

Hey Mom, have you got some cookies for me too?

Get other ACD-friendly dessert recipes here: http://catsinthekitchen.blogspot.com/p/blog-page.html
Or checkout other recipes at: http://www.dietdessertndogs.com/2013/02/07/wellness-weekend-february-7-11-2013/

 

Coco-spice sauce

Sauted kale and veggies with coco-spice sauce

I just discovered the most delicious sauce. It's so good I think I could eat sawdust if it was covered with coco-spice sauce, suitable for ACD-Phase 1.

My coco-spice sauce was inspired by a recipe in The Plan by Lyn Genet-Recitas. You're going to love this stuff--either my version or her's.

Here's what you need:

1. 1 large red onion, chopped
2. Ground ginger, cinnamon, cumin, turmeric, black pepper (all to taste)
3. 1 cup coconut milk (unsweetened and low-fat) Note: Her version uses 1 can of full-fat coconut milk
4. 3-4 T. unsweetened sunbutter
5. Sea salt to taste

Here's what you do:

1. Saute the onion.
2. Transfer the onion to a food processor or Magic Bullet-like device.
3. Add the coconut milk, sunbutter and spices to your liking.
4. Pulse until blended and thick.

Now for the best part: drizzle this sauce on veggies of your choice or blend it into a soup, like Coco-Spice Broccoli Soup, below.

Coco-spice broccoli soup

Here's what you need:

1. 1 crown of fresh broccoli
2. 1 zucchini, sliced
3. 1/2 red onion, chopped
4. 1 batch of coco-spice sauce
5. handful of chopped cilantro
6. Salt and pepper to taste

Here's what you do:

1. Steam all the veggies until tender. Allow to cool, unless your food processor can handle hot foods.
2. Add the veggies and other ingredients to your food processor and blend until smooth or slightly chunky if you prefer.
3. Adjust seasonings to your preference.
4. Serve hot with a sprinkle of pumpkin seed and chopped cilantro on top.

Beet flax crackers and spaghetti squash crackers

Don't forget the crackers to go along with your soup or salad.

Here's what you need for Beet Flax Crackers:

1. 1/2 cup whole flax, soaked overnight
2. 1/2 cup ground sunflower seeds
3. 1 small beet, peeled and chopped
4. 1 green onion, chopped
5. 1/4 cup fresh cilantro, chopped
6. 1 T. cumin
7. salt and pepper to taste

Here's what you do:

1. Preheat your oven to 350 degrees. Spray a large baking sheet with pan spray.
2. Add the veggies to your food processor and pulse to grind.
3. Toss in the other ingredients and pulse to blend.
4. Spread the mixture with your hands on the baking sheet. Make it about 1/4-inch thick.
5. Score the dough with a knife or pizza cutter to make rectangles.
6. Bake for 20-30 minutes until the crackers are crispy.

Get the recipe for the Spaghetti Squash Crackers here:
http://catsinthekitchen.blogspot.com/2013/02/game-day-grain-free-crackers-with.html

"If I win this tug-of-war, can I have some coco-spice broccoli soup? Yummy!"

Game Day grain-free crackers with guacamole topping, ACD-Phase 1 friendly

Football-shaped crackers with guacamole topping, ACD-Phase 1

Can you believe Americans will eat 30 million pounds of snacks on Super Bowl Sunday? Here's what they will be eating:

• 11.2 million pounds of potato chips
• 8.2 million pounds of tortilla chips
• 4.3 million pounds of pretzels
• 3.8 million pounds of popcorn
• 2.5 million pounds of nuts

Potato chip consumption alone will add up to 27 million calories and four million pounds of fat (the weight of 13,000 NFL offensive lineman). I'm thinking their waistlines would thank them if they snacked on veggies and fruit instead.

What will you be snacking on Super Bowl Sunday? How about some grain-free, football-shaped crackers with guacamole topping? They are tasty, filling and suitable for ACD-Phase 1. I made them in two different veggie flavors, beet and spaghetti squash. If you want to get fancy, you can use a cookie cutter or pattern to cut them into football shapes. Or just cut them into rectanges or triangles. They'll still be yummy.

Here's what you need for the beet-flavored crackers:

1. 1/2 cup sunflower seeds
2. 1/2 cup coconut flour
3. 1/2 cup raw grated beet
4. Optional: 1/2 clove minced garlic
5. 1/2 tsp. dry cilantro
6. 1 T. olive oil
7. Salt to taste

Here's what you do:

1. Preheat oven to 350 degrees
2. Grind the sunflower seeds in a food processor until they form a coarse flour. Add the remaining ingredients and process until the mixture forms a sticky ball.
3. Spread the mixture onto a well-greased baking sheet. Use wet hands to spread and flatten the dough. You want it to be 1/4-inch in thickness if possible. Score the dough with a  knife into desired shapes. (Note: for the football shape, you will need to spread the dough first on a piece of wax paper. Then, cut the shapes and transfer to your baking sheet.)
4. Place in the preheated oven and bake 25-30 minutes. Leave the crackers in longer if needed.
5. When the crackers are done, remove from the oven and let cool.

Here's what you need for the spaghetti-squash crackers:

1. 2 T. hemp seeds
2. 1 cup toasted sunflower seeds
3. 1/4 cup toasted pumpkin seeds
4. 1 T. chia seed
5. sea salt to taste
6. 1 T. olive oil
7. 1/4 cup water
8. 1 T. coconut flour
9. 1 cup spaghetti squash puree
10. 1 tsp. cumin
11. 1 tsp. dried cilantro

Here's what you do:

1. Preheat oven to 350 degrees.
2. Spray a large cookie sheet with pan spray.
3. Grind all the seeds to a coarse grind in a coffee grinder.
4. Puree spaghetti squash in a food processor.
5. Add the ground seeds and other ingredients to the food processor, containing the squash.
6. Pulse to mix to somewhat wet dough.
7. Spread the dough with wet hands to keep dough from sticking on the cookie sheet.
8. The dough should be about 1/4-inch thick and in the shape of a large rectangle about 10 X 15 inches. Score the dough with a knife or pizza cutter to create desired shapes.
9. Bake for 20-25 minutes.
10. Remove from oven.
11. Spread the crackers and return to oven.
12. Continue baking the crackers until they are hard and crisp. Turn the crackers over and turn the pan from time to time to facilitate crisping.

Broccoli-kale pesto on beet cracker

You can make a simple guacamole for topping or dipping the crackers. Simply mash one avocado with the juice of one lime. Add chopped red onion, if desired. Season with salt and pepper. For a more spreadable topping, blend the guacamole in a Magic Bullet-type device.

Another option would be Broccoli-Kale pesto, pictured above on a flax-beet cracker. Get the recipe for the crackers here:
http://catsinthekitchen.blogspot.com/2013/02/coco-spice-sauce.html

Here's what you need:

1. 1 broccoli crown, separated into florets and steamed until tender and bright green
2. Leaves from two-three stems of kale
3. 1/2 cup ground pumpkin seeds
4. Juice of one lemon
5. 1-2 T. olive oil
6. Water if needed

Here's what you do:

1. Steam the broccoli and allow to cool. Place the cooled broccoli and other ingredients in a food processor and pulse until smooth and creamy. Add a dash of water if necessary to reach the desired consistency.

No Super Bowl Party crashing for these guys.

On Super Bowl Sunday, stay healthy and dry, not muddy like my pooch, Misha, and his husky pal, Bailey, and his owner, Michele. Melting snow and warmer temps produced perfect conditions for this pair to become mud-covered huskies. Oh, Michelle got her share of mud too.

Get more anti-candida snacking ideas here: http://catsinthekitchen.blogspot.com/p/anti-candida-acd-snacks.html

 Or get even more recipes at http://www.dietdessertndogs.com/2013/01/31/wellness-weekend-january-31-february-4/

Open-face avocado sammie on beet toast

What do you think of my new digs?

I've become a detective to scope out foods that might be triggering my chronic muscle pain. It's part of The Plan, an elimination diet and eating regimen developed by Lyn-Genet Recitas.

According to Recitas, certain foods, even healthy ones, can trigger symptoms such as joint/muscle pain, weight gain, headaches and many more. I started with The Plan's three-day anti-inflammatory cleanse and moved on from there to test foods that might be reacting in my body in a negative way.

During the cleanse, one only eats from a limited list of low reactive foods, such as squash (winter and summer), kale, greens, onions, broccoli, carrots and some others. Then, over a course of 17 more days, you add a new food, followed by a rest day with no testing.

At this point, I have built up this list of okay edibles for me: onions, chard, spinach, radicchio, blueberries, cranberries, broccoli, carrots, kale, zucchini, winter squash, beets, mixed greens, pumpkin seeds, avocado, sunflower seeds, arugula, cucumber, cilantro, coconut, garbanzo beans, brown rice, chicken and some white fish. I tested negative for chocolate (boo hoo), mainly because it aggravated my candida.

Open-face avocado sammie on beet toast.

I stayed with Recitas' plan for a few more days but found that many of the planned tests were for foods that I already know I cannot eat because of food sensitivities (e.g. bread, dairy). One day there was an open-face sandwich on the menu, of course, with regular bread. I decided to improvise and came up with my Open-face Avocado Sammie on Beet Toast.

Here's what you need:

Beet Toast Ingredients:

1. 1/2 cup sunflower seeds
2. 1/2 cup coconut flour
3. 1/2 cup raw grated beet
4. Optional: 1/2 clove minced garlic
5. 1/2 tsp. dry cilantro
6. 1 T. olive oil
7. Salt to taste

Sammie toppings:

1. 1/4 avocado
2. sprinkle of sunflower seeds
3. grated carrot
4. sliced cucumber

Here's what you do:

1. Preheat oven to 350 degrees
2. Grind the sunflower seeds in a food processor until they form a coarse flour. Add the remaining toast ingredients and process until the mixture forms a sticky ball.
3. Spread the mixture onto a well-greased baking sheet. Divide into two or three portions and form small flattened dough circles rather than one large one. Score the dough with a knife into triangle-shaped pieces. (Note: you also use this recipe for a pizza crust.)
4. Place in the preheated oven and bake 25-30 minutes. Leave the toasts in longer if needed.
5. When the toasts are done, remove from the oven and let cool a few minutes.
6. Add you toppings and voila, your sammies are ready. Serve with a green salad.

Doesn't that look delicious? Get more healthy recipes here: http://www.dietdessertndogs.com/2013/01/24/wellness-weekend-january-24-28-2013/

Thai stir-fry pizza on cauliflower crust

 

 

Welcome, snow-dog style

There's never a dull moment around my house with the two snow hounds. I mean, have you ever gotten a welcome like the one pictured in the photo above? It makes you feel pretty special, provided you don't get knocked over by all the leaping and jumping about.

I have learned to leave all my stuff (purse, grocery bags, etc.) out in the car until the greeting is over. It's far better to have your hands free to "dance" with the duo, rather than being jostled about. 

Thai stir-fry pizza on cauliflower crust

Ritalin Boy, my husband, often says I am a smart women. I guess meeting the duo, hands free, might be an example of that. But when it comes to candida, I definitely have been a slow learner. It was only recently that I discovered I need to be taking more betaine HCL to correct my low stomach acid. Individuals with candida issues usually have low stomach acid and I am no exception. Without stomach acid, candida can continue to flourish. Read more here http://catsinthekitchen.blogspot.com/p/low-stomach-acid.html

I have been taking this supplement for some time but have always held back on how much I took. I guess the only explanation was that the word "acid" made me extra cautious. Now, I am taking as much as I need. My stomach and sinuses feel better.

With my stomach feeling better, I can easily polish off a nice meal of Thai stir-fry pizza on cauliflower crust, ACD-Phase 1.
 
Here's what you need for a single serving:
1 cauliflower flatbread (get the recipe here: http://catsinthekitchen.blogspot.com/2012/12/cauliflower-crust-pizza-with-hemp.html)
Stir-fry veggies (1/2 carrot in matchstick pieces, 4 asparagus stalks cut into one-inch pieces, handful of shredded red cabbage, 2 green onions in half-inch pieces, 6 snap peas)
Raw veggies for garnish (sliced radishes, cucumber slices,)
Sunbutter dressing (get the recipe here: http://catsinthekitchen.blogspot.com/2012/02/pad-thai-spaghetti-squash.html) Note: There will be lots of dressing leftover for salads, etc.

Here's what you do:
In a large skillet, heat 1 T. olive oil. Stir fry veggies until tender crisp.
Spread sunbutter dressing on the flatbread. Top with stir-fry mixture and enjoy.

Or make it a salad. Place stir-fry veggies on a bed of greens and drizzle on dressing. Slice up the flatbread and serve on the side.

How about dessert? Try a grain-free carob brownie for ACD-Phase 1. Get the recipe here: http://catsinthekitchen.blogspot.com/2013/01/grain-free-carob-brownies-with-fudgy.html

Recipes contributed to:
http://www.dietdessertndogs.com/2013/01/17/wellness-weekend-january-17-21-2013/

Grain-free carob brownies with fudgy frosting, ACD-Phase 1

Grain-free carob brownies with fudgy frosting, ACD-Phase 1

The snow and cold temperatures haven't gone away. No wonder I was craving brownies but of course, they were grain-free and suitable for ACD-Phase 1.

Good thing I enjoyed a batch of these before starting the Plan elimination diet. Now I have to avoid carob until I test it. More on the Plan here http://catsinthekitchen.blogspot.com/2013/01/no-grain-flax-cereal-for-acd-phase-1.html Pardon me while I drool over the photo of the carob brownies.

Grain-free carob brownies with fudgy frosting, ACD-Phase 1

Here's what you need:

1/2 cup squash puree (I used pumpkin)
1/4 cup unsweetened sunbutter
2 T. tahini
2 T. coconut oil, melted
1 T. ground flax seeds
1/2 cup carob powder
1/3 cup coconut flour
1/2 tsp. baking powder
1/4 tsp. baking soda
dash of sea salt
stevia, powdered or liquid, to taste

Here's what you do:

Preheat oven to 350 degrees. Spray an eight-inch square pan with cooking spray.

In a food processor, blend everything together. (Note: the dough will be thick.) Spread the dough in your pan using wet hands.

Bake for 15-20 minutes, checking often. When done, the brownies will be dry on top but still soft. A toothpick should come out clean. Better to underbake these, then overbake.

Allow the brownies to completely cool before topping with fudgy carob frosting, if desired. Get the recipe for the frosting here:

Here's what you need for the carob  fudge topping:

1/2 cup carob powder
1/4 cup coconut oil
2 T. tahini
3 T. sunbutter
pinch of sea salt
stevia powdered or liquid to taste (I used combination of powdered stevia and vanilla stevia drops)
optional: 2 T. vegetable glycerin of food grade

Make the fudge topping in a small saucepan. Add the carob, coconut oil, tahini, sunbutter and sea salt. Heat over medium heat until melted and combined. Remove from the heat and stir in the stevia and optional glycerin.

We'll be ready for brownies too after our nap!

For more carob fudgy goodness, check out this recipe: http://catsinthekitchen.blogspot.com/2013/01/grain-free-energy-bars-acd-phase-1.html

No-grain flax cereal for ACD-Phase 1

Snow-covered Misha

Certain foods, even healthy ones, can trigger symptoms such as joint/muscle pain, weight gain, headaches and many more. The hard part is doing the detective work to find out which foods are the problem. Lyn-Genet Recitas has developed a three-day anti-inflammatory cleanse that can make your detective work easier.

Recitas is author of the The Plan: Eliminating the Surprising "Healthy" Foods that are Making You...
I am on Recitas' three-day cleanse in hopes of identifying foods that contribute to my chronic muscle pain and interfere with weight loss. During the cleanse, one only eats low-reactive foods. Talk about a short list of foods. I thought the anti-candida diet was restrictive. Once I am finished with the cleanse, I will begin adding one food item per day in hopes of figuring out the trouble-makers.

The information in Recitas' book challenges beliefs about popular healthy foods (which are healthy) but not for everyone. Some of my favorites are on her list of  reactive foods (e.g. asparagus, cauliflower, black beans, peppers).

Follow these links to get more information about the book and cleanse

http://www.more.com/lose-weight-fast-detox-diet

http://healthybodydaily.com/dr-oz-diets/lyn-genet-recitas-3-day-detox-cleanse/

 

No-grain flax cereal

 

One of my favorite breakfast recipes from The Plan is the no-grain flax cereal. It's super simple to make, delicious and suitable for ACD-Phase 1. It uses whole flax but is digestible because the flax is soaked overnight.

No-Grain Flax Cereal
(makes three one-half cup servings)

Here's what you need:

1 cup whole flax seed
1/2 cup water
1 tsp. cinnamon, allspice and whatever else you choose
Seeds, nuts
1/2 cup blueberries or cranberries
Coconut milk
Stevia

Here's what you do:

Add the flax, spices and water to a container. Place in the fridge to soak overnight. In the a.m., heat the oven to 275 degrees. Spread the flax in a thin layer on a large baking sheet. Bake for 50-60 minutes until dry and crispy. During the last 10 minutes, add your seeds/nuts of choice.

No-grain flax cereal on baking sheet

When ready, break the flax into small pieces. Add to a bowl with coconut milk, stevia and blueberries (or combo of blueberries and cranberries). Note: It seems like a treat to eat cold cereal in a bowl. Yum!

 

G-f breakfast brownie cakes

We love snow days!

Misha and Nika love the snow but I'm not sure I love it as much as they do. The snow is always a good excuse to have a hot cup of cocoa (or carob) to warm up after having a early morning romp with the dogs in the zero-degree weather.

G-f breakfast brownie cake (mini version) with hot spiced carob

Even better is enjoying the hot cocoa (or carob for those of us in ACD-Phase 1) with a g-f breakfast brownie cake that uses squash instead of grains. Did I mention you can make these breakfast brownie cakes in mini or regular sizes? Did I mention they are great for a dessert too?



Hungry girl-sized brownie breakfast cake with blueberries

Yes, that's the hungry girl size, pictured above. I actually enjoy the smaller one as a dessert and the larger one for breakfast. After all, you burn off quite a few calories trudging through the snow with Misha and Nika.



"I'm loving this snow. Keep it coming."

G-f Brownie Breakfast Cakes
(makes one large or two-three smaller ones)
suitable for ACD-Phase 1 if using carob

Here's what you need:

1/2 cup squash puree (I have used pumpkin, delicata and spaghetti squash but any winter squash will work)
1/2 cup unsweetened non-dairy beverage, such as coconut
1 T. tahini or other seed or nut butter
2 T. carob powder (or cacao powder  if suitable)
1 T. coconut flour
1 T. ground flax
1 T. chia seeds
1 tsp. baking powder
1 tsp. cinnamon
stevia to taste
Optional: 1 scoop vegan rice protein or 1-2 T. hemp seeds
Top with blueberries.

Here's what you do:

Couldn't be easier. Preheat your oven to 350 degrees. Then, just put everything in your food processor and blend to combine. Spoon the dough into your pre-sprayed containers (either mini or regular-size ramekin). Bake in the oven for about 30-40 minutes. Start checking after 30 minutes for the tops to be slightly firm. Note: I like making these the night before so breakfast will be ready in the a.m. They also store well in the fridge for up to four days so consider making an extra one or two.

"This snow tastes good too!"

Here's an update on my candida progress:

• I've been in Phase 1 for about six weeks. I'm sticking with it a little longer than recommended. I'm not especially brave after this being my third flare-up. Normally, you can start reintroducing a little grain, starchy vegetables, low-glycemic fruit and legumes after 21 days, as long as you monitor your symptoms.
• One thing I've learned is you need to be in tune with your body. I thought I was, but apparently I just wanted to ignore the obvious as my symptoms returned.
• Not everyone needs to be as careful as I have to be but unfortunately, I am an extreme case.
• I will be avoiding for life: sweeteners other than stevia, mushrooms, anything with yeast, alcoholic beverages, caffeine (well, except for chocolate), vinegar and condiments with vinegar(except for organic apple cider vinegar), dried fruit, high glycemic fruit such as bananas, and of course, foods that I am sensitive to.
• It sounds harsh but I am so much healthier without that stuff.

Contributed to: http://www.dietdessertndogs.com/2013/01/10/wellness-weekend-january-10-14-2013/

Creamy spaghetti squash with miso red pepper sauce

Creamy spaghetti squash with miso red pepper sauce

My New Year's resolution is to use up all of my spaghetti squash from last summer's garden. I have a gigantic pile of them in cold storage in my garage. Current temp outside is zero. I'd say there are no problems with them not holding up. Most of last year's crop lasted all the way through July but alas, a few of them went by the way side.

Here's my plan to make sure all of my precious beauties make it to my dinner table this year. Oh, did I mention I am the only one in my household who goes nuts over spaghetti squash? Spaghetti squash lovers, unite, I say.)

• Bake at least two each week. Scoop out the squash and freeze in muffin tins (1-cup portions) for use in a variety of recipes. Or use one immediately for a recipe. Check out my two newest spaghetti squash creations below or click on the tag, "spaghetti squash," at the bottom of this post for more ideas.
• There is a chance your freezer may get filled up with spaghetti squash. If so, back off on baking two each week.
• Sounds pretty simple, doesn't it?

For newbies with spaghetti squash, the hard part is cutting one in half for baking. Do the best you can or get a strong-armed person from the household to do the job. You also can bake them whole but I have never tried this. Maybe that should be on my list above of things to do.

Once the squash are halved, scoop out the seeds. Salt and pepper the squash halves, rub with olive oil and place face down in a large baking pan. Add about 1 cup of water to the pan before placing in a 350-degree oven for about one hour. Allow the squash to cool before you scoop out the insides. Use immediately or place in muffin tins to freeze for future use.


Here's my spaghetti squash recipe round-up for this week.

Creamy Spaghetti Squash with Miso Red Pepper Sauce

Here's what you need: (serves two; or one for now and one for lunch tomorrow)

2 cups spaghetti squash (follow baking instructions above)
1/2 of a medium cauliflower, cut into florets
1 cup snap peas
6 stalks of asparagus, chopped into one-inch pieces
1/2 medium red onion,  sliced

Miso Red Pepper Sauce:
1 red pepper, roasted
1 T. tahini
1T. miso paste
salt and pepper to taste
juice of half a lemon

Here's what you do:

Preheat oven to 425 degrees. Place the cauliflower florets on a sprayed baking sheet. Toss with a bit of olive oil  and sprinkle on salt and pepper. Bake for 20-30+ minutes or until roasted.

Roast the red peppers on a separate baking sheet. Remove when slightly charred on one side. Set aside to cool.

Place the other veggies on another baking sheet and be prepared to add them to the oven about 15 minutes before everything else is done.

In the meantime, prepare the creamy miso red pepper sauce. (This is soooo good!) Put the cooled red peppers in a food processor or magic bullet type device. Add the other ingredients and puree until smooth and creamy. Set aside.

Final prep: put the spaghetti squash in a medium bowl. Toss with 1-2 T. of sauce. In a separate bowl, toss the other veggies with another 1 T.  of sauce.

On a plate, pile on some spaghetti squash and top with veggies.
(Note: you can mix everything together in one bowl if you like but it doesn't come out as visually appealing but it still tastes awesome.)


Spaghetti squash grain-free crackers

Spaghetti-squash grain-free seed crackers:

Here's what you need:

1. 2 T. hemp seeds
2. 1 cup toasted sunflower seeds
3. 1/4 cup toasted pumpkin seeds
4. 1 T. chia seed
5. sea salt to taste
6. 1 T. olive oil
7. 1/4 cup water
8. 1 T. coconut flour
9. 1 cup spaghetti squash puree
10. 1 tsp. cumin
11. 1 tsp. dried cilantro

Directions:

1. Preheat oven to 300 degrees.
2. Spray a large cookie sheet with pan spray.
3. Grind all the seeds to a coarse grind in a coffee grinder.
4. Puree spaghetti squash in a food processor.
5. Add the ground seeds and other ingredients to the food processor, containing the squash.
6. Pulse to mix to somewhat wet dough.
7. Spread the dough with wet hands to keep dough from sticking on the cookie sheet.
8. The dough should be about 1/4-inch thick and in the shape of a large rectangle about 10 X 15 inches.
9. Bake for 20-25 minutes.
10. Remove from oven and use a pizza cutter to cut cracker shapes.
11. Spread the crackers and return to oven.
12. Continue baking the crackers until they are hard and crisp. Turn the crackers over and turn the pan from time to time to facilitate crisping.

Recipes contributed to: http://www.dietdessertndogs.com/2013/01/03/wellness-weekend-jan-3-7-2013/

We're the shoe patrol but we love spaghetti squash too!

Grain-free energy bars, ACD-Phase 1

 

Best buds, Misha and Bailey, wish you a healthy New Year!

The holidays are all about decadence. Then, suddenly poof, it's Jan. 1, and time to make resolutions; time to lose weight; time to change your life. The ads are filled with exercise equipment, diet products and healthy foods. I guess it's all about a chance to start over or at least, improve on things a bit. How about you? What are your plans for the New Year?

Grain-free carob energy bars for ACD-Phase 1

I will continue my anti-candida journey in 2013 with an emphasis on finding ways to add more carob or chocolate to my diet. Just kidding! I do have other priorities but eating more carob, until I can eat chocolate again, ranks pretty high. So without further adieu, here is my latest carob (also can be chocolate) breakfast or snack favorite. It was inspired by recipes from http://www.dietdessertndogs.com/ and is actually a combination of the No-Bake Snackin' Orbs and Carob Fudge with some alterations. Thanks, Ricki, for helping to add to my ACD-Phase 1 carob recipes.

Grain-free Carob Energy Bars
(suitable for ACD-Phase 1)

Here's what you need for the bars:

2 T. coconut flour
1/2 cup rice protein (I used SunWarrior Vanilla)
3 T. carob powder (or use cacao powder if appropriate)
stevia to taste (I used combination of powdered stevia and liquid vanilla stevia drops)
2 T. ground flax
2 T. chia seed
1/2 cup pumpkin or sunflower seeds
1/4 cup unsweetened shredded coconut
1/2 cup sunbutter (or other seed or nut butter of choice)
2 T. coconut oil
3/4 cup coconut milk or other milk alternative

Here's what you need for the carob (or chocolate) fudge topping:

1/2 cup carob powder
1/4 cup coconut oil
2 T. tahini
3 T. sunbutter
pinch of sea salt
stevia powdered or liquid to taste (I used combination of powdered stevia and vanilla stevia drops)
optional: 2 T. vegetable glycerin of food grade


Here's what you do:

Grind up the seeds. In a medium saucepan, melt the seed butter and coconut oil over low heat. Remove from heat and stir in the coconut milk and liquid stevia if using. Then, mix in the dry ingredients. Pat the dough into an  8 X 8-inch square baking pan. Place in the fridge to firm it up.

In the meantime, make the fudge topping in a small saucepan. Add the carob, coconut oil, tahini, sunbutter and sea salt. Heat over medium heat until melted and combined. Remove from the heat and stir in the stevia and optional glycerin.

Spread the fudge topping evenly over the firmed-up dough. Return to the fridge. Once firmed up, cut into bars. These bars are great for breakfast or snacking. Enjoy!

I've been peeking and those bars look good!

Kale chips alfredo

Misha and Nika explore in the minimalist snow

Watching a wildlife television program on polar huskies made me realize why my snow pups, Misha and Nika, need constant exercise. The polar huskies were being trained for an Arctic expedition in which they would need to run eight hours a day and consume 6,000 calories with a 60 percent fat content.

My pooches are wearing me out giving them two hours of exercise a day. Of course, they are still ready to go again while I'm ready for a break. At least, it keeps the holiday calories at bay.

Kale chips alfredo

Even with all that exercise, I still have to watch how much I eat. Yes, it is possible to overconsume, even during Phase 1 of the anti-candida diet. That's why I'll be nibbling on kale chips alfredo for my New Year's Eve snacking. They are suitable for ACD-Phase 1.

Here's what you need:

For the Hemp Alfredo Sauce: (makes extra to use as sauce for veggies)
1 cup hemp seeds
1/2 cup hemp milk (unsweetened)
2 T. lemon juice
dash of stevia
1-2 tsp. miso paste
salt/pepper to taste
dash of nutmeg

For the Kale Chips
Leaves from one bunch of kale
3-4 T. hemp alfredo sauce

Here's what to do:

Make a batch of the hemp alfredo sauce by blending the ingredients until smooth and creamy in a food processor. Next, remove the leaves from the kale stems. Place the leaves in a bowl and drizzle with alfredo sauce. Toss with your hands. Spread the kale on a large baking sheet. Place on the top shelf of your oven. Bake at 350 degrees but keep your eye on them. Remove when crispy, about 15-20 minutes.

It's not easy, but still possible, to tire a sled dog out.

Here are some other kale chip ideas to keep you snacking healthily during 2013.

For the chocolate lover (suitable for Phase 3; substitute carob for Phase 1-2)
http://catsinthekitchen.blogspot.com/2012/01/chocolate-lovers-kale.html

For the everything veggie lover (suitable for Phase 1)
http://catsinthekitchen.blogspot.com/2011/12/kale-chips-with-works.html

For the chocolate and raspberry lover (suitable for ACD-maintenance)
http://catsinthekitchen.blogspot.com/2012/01/chocolate-raspberry-kale.html

Enjoy other recipes from:
http://www.dietdessertndogs.com/2012/12/27/wellness-weekend-december-27-31/

Happy New Year!