Juice Pulp Dog Treats

I don’t want to throw away any food scraps. So, using the juice pulp that I don’t want to put into the compost pile I create dog treats. Here is a quick recipe and some variations of it.

Ingredients:
Juice Pulp (from juicing 1 lb carrots and apples, shown here)
1 flax seed “egg” (1 TBS ground flax seeds and 3 TBS water)
1/4 to 1/2 cup oats (actually optional)

Adding nut butter will aid in them holding together even better. (My dogs love peanut butter.)

Directions:

  1. Combine all ingredients and mix together well.
  2. Form into mini balls approx 1/2 inch diameter
  3. Bake in oven at 350 degrees F for 15 – 20 minutes
  4. Finish in dehydrator for final crunch and to keep longer for storage. (optional)
OTHER OPTIONS:
  1. Dehydrate ONLY – this is my favorite way actually and how I prepare treats most often
  2. Could make into small disc instead of balls
  3. Substitute green juice pulp from lettuces/apples and dehydrate ONLY

Vegan Grain-Free Falafel

Ingredients:

Photo shows 1/2 serving.

  • 1/8 cup cashews (soaked)
  • 1/2 cup almonds (soaked) 
  • 1 cup cauliflower florets
  • 1/2 cup broccoli (or zucchini)
  • 1/2 cup green onions
  • 1/2 cup fresh parsley
  • 1 1/2 TBS Tahini
  • 1/4 – 1/8 cup nutritional yeast
  • 1/2 – 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp celery seeds
  • dash of cinnamon
  • 1 TBS tapioca or coconut flour
  • 1 TBS coconut oil
Directions:
  1. Line baking sheet with parchment paper and grease lightly with coconut oil
  2. Preheat oven to 375 (convection oven works well)
  3. Grind all ingredients except for coconut flour and coconut oil in a food processor until it has a “grain-like” consistency.
  4. Form into balls and flatten onto baking sheet.
  5. Bake 15 – 20 minutes, flip and bake for whatever time remains until you have cooked the patties for about 30 minutes total.
Makes 12 patties total, serving size 6 patties.
Serve with a huge salad and Mediterranean dressing.


NOTES:

  • You can add ground flax seeds to replace the coconut flour (or use both).

Kombucha

I have been making Kombucha for over 2 years. I believe it’s my husband’s favorite drink. If you like caffeine and carbonated drinks you should love Kombucha. Kombucha contains Saccharomyces Boulardii which is supposed to be a great probiotic strain which helps fight against Candida Overgrowth. When I did drink it…it seemed to help with the brain fog that is a result of Candida Overgrowth but unfortunately, I had to stop because I could not handle the caffeine. So instead, I take the capsule form of Saccharomyces Boulardii on occasion.

Kombucha is easy to make. I even grew my own “scoby” starter mushroom from a single bottle of store-bought Kombucha. The “scoby” is what you see floating at the top of the fermentation bottle. I use 1/2 gallon mason jars which will yield about three (3) 32 oz bottles. Yield: 1/2 gallon (8 servings) Ingredients: Scoby/Mushroom 3/4 to 1/2 inch thick, diameter of top of mason jar (See notes).


1 Kombucha (from a previous batch or purchase a bottle of original, plain Kombucha from the store
3/4 cup Black Tea/span
2 single serving size tea bags 
1/2 cup sugar 
Mason Jar: 1/2 gallon size 
coffee filter (preferably non-bleached)
1 rubber band or mason jar ring

Directions:

  1. Boil 2 quarts of water 
  2. Remove from heat and add 2 tea bags 
  3. Allow to cool (usually I allow to cool overnight) 
  4. Once cooled to room temperature, add 1/2 cup of sugar and stir well 
  5. Add sweetened tea to 1/2 gallon mason jar 
  6. Add 3/4 cup of Kombucha (this is necessary to begin the fermentation process and prevent the batch from spoiling) 
  7. Add the scoby 
  8. Top the jar with the coffee filter and secure using a rubber band or jar ring.

NOTES: Once you begin making Kombucha, you will always have a scoby and Kombucha starter to begin your next batch and possibly one to share because they just keep growing and growing. If this is your first time to make Kombucha, you can purchase a scoby online, get one from a friend, or grow your own. (The “grow your own” link goes to a page that says it might be impossible to grown your own using a bottle of commercial Kombucha, but the brand “Organic Raw Kombucha” usually still has enough of the mother culture to kick off a new scoby.)

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Homemade Vegan Protein Smoothie

I have been looking into the possibility of buying a protein powder to supplement my nutrients and caloric intake. Yet, after reading the ingredients on multiple different protein powder brands, I decided to make my own.

The reason I had problems with most protein powder mixes is mostly due to my Candida Overgrowth.  I can’t have sugars, and also I need to avoid whey and most grains due to Leaky Gut (most likely caused by Candida). Also, many protein powders have added vitamins in forms that I don’t need or don’t want to ingest. I’m already taking vitamin supplements that I specifically need, so I don’t need it included in my protein smoothie.

So here is the homemade vegan protein smoothie that I came up with.

Create your own homemade vegan protein smoothie using any combination of the ingredients below.

Ingredients:
  • 1 cup of water (or fresh juice*)
  • 2 – 3 ice cubes
  • 1 – 2 stalks celery
  • 1 green apple, cut into quarters
  • 1 cup spinach (or kale)
  • 1 tsp Spirilina (optional)
  • 1 tsp Barley Grass (optional)
  • Other Fruit (such as bananas*)
  • 3 TBS Nutiva Organic Hemp Protein

Instructions:
  1. Add ingredients into a blender (a high speed one such as the Vitamix works nicely) in the order listed.
  2. Blend until smooth and creamy.

Notes:

Items marked with an asterisk (*) are NOT RECOMMENDED for Candida Free Diet.

Oatmeal Options

Oatmeal is my preferred breakfast food. Unfortunately it’s not allowed on the Candida Free or SCD/GAPS healing diets.  So I just make it for my husband instead.

It’s fast and easy to prepare and can be flavored anyway you like.  I add 1/2 cup of rolled oats (gluten free) and 1/8 tsp salt to 1 cup of water and allow to cook just until it starts to boil.  (You can easily double this recipe.)

Then I turn off the heat and with a little stirring it’s done.  Oatmeal cooked in this manner will be creamy, but if you want more cream you can add almond milk.  I haven’t purchased almond milk in the store for over 5 years, I didn’t buy it often, but I don’t remember it being as creamy as the one I make on my own. You should try some home made almond milk.

Oatmeal with Creamy Almond Milk, Raisins, Cinnamon and Coconut Oil

So, sometimes I have oatmeal with almond milk, raisins, cinnamon and coconut oil.

Then if I want a more “fruity” version.  I add fruit (like strawberries or blueberries), dates/raisins a little water (or almond milk) and sometimes cashews (if I want added protein) to the Vitamix and mix until smooth and creamy.

Oatmeal with Blueberry Sauce

So, my goal is to use fresh natural sugars to sweeten my oatmeal. My daughter who likes oatmeal and totally loves blueberries thinks it’s the best flavored oatmeal she’s ever had (much better tasting and surely better for us than any boxed version).

The basic oatmeal recipe can easily be doubled. Also, make sure to cook over low heat so it doesn’t burn.

Ingredients:
  • 1/2 cup oatmeal
  • 1/8 tsp salt (optional)
  • 1 cup water

Instructions:
  1. Add all ingredients to a pot over low heat for creamy oatmeal or wait for water to boil to keep oats separate.
  2. Stir frequently
  3. Enjoy with some recipe add-ins.

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Popcorn (Stovetop)

Ingredients:
1/2       cup popcorn kernels
Possible toppings:
sea salt
turmeric
nutritional yeast
cinnamon
Directions (air popped):
1.    Pop the kernels in your air-popper, following directions for use.
2.    Melt coconut oil & drizzle it on the popped corn.
3.    Sprinkle with turmeric & salt. Enjoy!
I use a POPCO Popcorn Popper to make popcorn. I am not normally an advocate of the microwave, but when it comes to making popcorn I am. I can make oil-free popcorn easily using this popper.

Important note: I only recommend air popped or a microwave popper so that your popcorn can be prepared without oil. Oils add calories and extra fats of a type that works against the liver.

Directions (microwave popper): 

1.    Add kernels to popper (and any other desired ingredients)
2.    Cover with lid
3.    Put in microwave and press the ‘popcorn’ button (about 2 and 1/2 minutes)
4.  Eat directly from the bowl or transfer to another heat safe bowl.
    NOTES: Oil-free popcorn is ideal because oils can cause adverse reactions for those with IBS.  In fact, it’s not recommended that you eat popcorn while experiencing painful IBS symptoms, but once you get your symptoms under control, popcorn makes a good snack. Most can have up to 7 cups popped.


    Since popcorn is a grain it should be avoided while on all healing diets. Yet, popcorn is a great REAL FOOD snack when prepared at home using fresh, NON-GMO, and organic ingredients. It was the most difficult grain for me to “give up” while healing, but it was definitely worth the wait.

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    Kale Chips “Your Way”

    Potato chips are not currently in my diet because potatoes should be avoided on the GAPS, SCD and Candida Free Diets. So, when I want something crunchy other than my homemade crackers, I make kale chips. I’m saving so much money by making them on my own also.

    Additionally, I prefer to make them myself because I know exactly what I’ve put into them and I can “mix it up” based on my own preference. Ideally for best results, you should use a dehydrator – but an oven will work too.

    These are YOUR home-made Kale Chips. So many of the ingredients listed below are optional including the nuts, but they do add a special crunch when used in a recipe. Add seasonings/spices to taste and any combination that you like (keep them light, will be stronger once dehydrated) Listed below are some that I use often.

    Ingredients:
    • Dehydrator (or Oven set to it’s lowest setting. 200 degrees Celsius is the max temperature)
    • 1 bunch of washed kale, not necessary to fully dry the leaves
    • (I’ve used both “common” kale and “lacinato” kale)
    • 1/4 – 1/2 cup nuts or seeds (Most commonly used ones: Walnuts, almonds, cashews, sunflower seeds. Nuts are optional, but most commercial recipes use them to create a denser crunchiness.)
    • garlic powder to taste
    • turmeric
    • cayenne pepper
    • onion powder
    • curry powder
    • 1/4 cup (yellow, orange or red) bell peppers or tomato (these add liquid to the mixture in addition to the oil)
    • salt to taste
    • nutritional yeast will give it a cheesy flavor – use about 2 TBS or even more 

    Instructions:
    1. Add everything except for kale to a blender or food processor.
    2. Taste your recipe. Remember the flavor will be a bit stronger when dehydrated.
    3. Add just enough water, if needed, to enable you to pour your flavor mixture over the washed kale – kale does not need to be dried. The water will evaporate.
    4. Massage the mixture into the kale. They might begin to look a bit wilted, but that’s OK.
    5. Spread the kale onto the dehydrator and dehydrate between 105 and 135 degrees Celsius.
    6. (At 135 degrees Celsius, the kale will be ready in 2 – 3 hours. Yet, many raw food proponents suggest keeping temperature under 115 degrees Celsius.)

    Notes:

    Here is one specific flavor combination that I enjoyed recently:
    1/4 cup walnuts + 3 TBS almond meal (mix with water to form nut butter/paste)

    Other recipe ideas:1. Nutritional yeast is really tasty with cashew nuts plus other seasonings
    2. Sunflower seeds and sesame seeds (keep whole) with coconut oil (no olive oil) plus other seasonings 3. Add Stevia for sweetness (perhaps if you are going for a B-B-Q flavor combination)

     
    ANOTHER OPTION: You can add some Kale to one of the flavor mixtures which includes nuts and spread the paste onto a baking sheet to make homemade crunchy crackers. By adding nutritional yeast and a little cayenne, you just might end up with some "Cheez-It" type snacks.

    My dehydrator is by Nesco. I purchased it from Kohl’s for about $35 (year 2012) or less when I used my Kohl’s coupon. I haven’t had the privilege of trying an Excalibur dehydrator. But this one does just fine.

    Infuse water with fruits and veggies

    Looking for an alternative to juicing? Well not really an alternative because juicers perform very specific jobs, but here is another option for getting some good nutrients. Nothing like a cool drink of water, right?

    I like to infuse my water with fruits and veggies from time to time when I feel like I need a real thirst quencher. I normally use cucumbers, but since I didn’t have any – this was my combination today.

    This combination is safe for Candida Dieters once they have passed the first 3 weeks of absolutely NO FRUIT! (Green apples and berries are allowed after 3 weeks.)

    Ingredients:

    • 2 celery sticks
    • 1/2 green apple
    • 1/4 cup blue berries
    • juice of 1 lemon
    • 2 cups filtered water
    • a couple of ice cubes, or you can place into fridge to cool

    Directions:

    1. Place all ingredients into a Vita-mix or high-speed blender and blend until smooth.
    2. Filter the pulp using a strainer or a nut milk bag (what I like best).

    That’s it. Simple as can be. So when you make your “infused” water, post your comments below and let others know of what combinations you create.

    Note: You can always use the left-over pulp in your cooking, perhaps when making pancakes or muffins for instance.

    Blend your favorite fruits and vegetables together with water and strain. Below is a good combination to try.

    Ingredients
    • 2 celery sticks
    • 1/2 green apple
    • 1/4 cup blue berries
    • juice of 1 lemon
    • 2 cups filtered water
    • a couple of ice cubes, or you can place into fridge to cool

    Instructions

    1. Place all ingredients into a Vita-mix or high-speed blender and blend until smooth.
    2. Filter the pulp using a strainer or a nut milk bag (what I like best).

    Notes: You can always use the left-over pulp in your cooking, perhaps when making pancakes or muffins for instance.

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    Warm Quinoa Asian Salad/Wraps

    I used to blog about every meal/creation that I would prepare, but I have been failing to do so. I always take photos thinking that I will “get to it later”. Well, that hasn’t worked. I just finished eating this mini meal (a meal in between my lunch and dinner), so I figured I better get to it right away.

    I apologize, but just about every measurement listed below is an approximate. But, hey, that’s what cooking is all about right? – making adjustments to suit your own taste buds (well, if you are comfortable with cooking anyway).

    ===============================

    FINALLY, I have added this one “grain” back to my diet. It’s
    quinoa  (pronounced keen-wah) and Wikipedia describes it as an edible seed that’s not a member of a true grass “cereal” family. All I know is that, so far, it’s not causing any symptoms of brain fog and my digestive system is handling it just fine. It’s not a sticky grain like rice. It’s gluten free. It stays separated when cooked. It’s also a nice grain that can be soaked, sprouted and eaten raw.

    Today I wanted to eat quinoa and I wanted to make some wraps. Because, just a few days ago, I ate lettuce wraps at Ruggles Green in River Oaks and they were so yummy and filling that I decided that I would make a recipe of my own. I didn’t try to make the exact recipe…although I will definitely do so in the future. My taste buds had a mind of their own today.

    Ingredients:
    • SaladDressing/Sauce (1 to 2 servings):
    • 1 cup vegetable broth
    • 1 thin slice of onion (about 1/8 cup)
    • 1/2 inch knob fresh ginger
    • 1 to 1/2 tsp fresh garlic
    • green onion tops from 1 green onion
    • 2 TBS fresh cilantro
    • 1/4 cup cashews, soaked and rinsed is best
    • juice of 1 lime wedge and/or 1 tsp apple cider vinegar
    • dash of cayenne pepper
    • salt/pepper to taste
    • Salad/Wraps
    • 1/4 to 1/2 cup cooked quinoa
    • lettuce for salad or wraps
    • Other possible Add-ins:•nori seaweed, dulse, kelp
    • daikon root, Reishi (mushroom), cucumber, cabbage, bell peppers – ALL candida friendly
    • carrots, other mushrooms, chestnuts – NOT Candida friendly
    • Kim-chi (naturally fermented of course)

    Instructions

    1. Add vegetable broth, onion, ginger and garlic to a small saucepan – bring to a boil, then simmer 2 – 3 minutes.
    2. Add broth mixture and remaining dressing/sauce ingredients to a blender or Vitamix. (To prevent it from becoming a green sauce, add the green veggies last and don’t mix fully.)
    3. Assemble salad and place quinoa on top or scoop quinoa plus other ingredients into a large lettuce leaf and cover with the warm sauce.

    Notes:

    This recipe is totally safe for anyone on the Candida “Free” Diet. But, if not following the diet you might use rice vinegar instead and/or add “wheat” free Tamari sauce to your recipe. There are so many possibilities to increase the “Asian” flair of this recipe.

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    Coleslaw

    Coleslaw is a great salad option. What I like about it mostly is that it won’t get soggy like romaine, green leaf and other softer lettuces. I can season and put dressing on it, store in the fridge and have a tasty salad immediately when I’m ready to eat. It’s very flexible I like to add broccoli, dried fruits,

    apples and you can even add cooked bacon! See the recipe below for other add-in suggestions. Be creative and enjoy your REAL FOOD!

    Ingredients:
    • 3/4 cup broccoli stems
    • 2 medium carrots
    • 1 small red (or green) cabbage (or 1 1/2 – 2 cups)
    • juice of 1 whole lemon (or lime)
    • salt
    • pepper (and/or cayenne pepper)
    • 2 TBS vinegar (apple cider vinegar, preferably)
    • 2 TBS cashew butter (optional, for creamier version)
    • Fruit Add-Ins (I prefer this option in place of adding sugar. Yet, if you can tolerate honey – it would be good too.)
    • 1/2 mango
    • 1/2 green apple
    • 1/4 cup raisins
    • 1/2 cup pineapple
    • Other possible options: sunflower seeds (or other nuts/seeds), cilantro, corn

    Instructions:

    1. Mix all ingredients into a bowl and season with spices to your own tastes.
    2. Makes about 2 – 3 cups.

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