Nutty Logs

About this recipe:

I found this recipe on eatingwell.com and decided to alter it so it would suit a wider array of diets. They take a little bit of effort to make but they are pretty impressive when done.

Low calorie, low carb, low sodium, low cholesterol, low saturated fat and heart healthy.

Preheat the oven to 250F.

Ingredients:

• 1 c. finely chopped nuts (I used pecans, walnuts and pistachio's)

• 1/3 c. of sugar substitute (I used Erythritol, but you can also use agave nectar or stevia)

• 2 t. ground cloves

• phyllo dough, thawed according to instructions on package

• canola oil spray

• optional flavorings: 1 -2 t. glycerine based vanilla flavoring, 1 - 2 t. orange zest

Optional Topping:

• 1/3 c. (sugar free) chocolate chips

1. Combine chopped nuts, sugar and spices in a mixing bowl. Add the optional flavorings.

2. Take one sheet of phyllo dough (about A4 magazine size) on a wood cutting board, spray it with canola oil. Cut in half and stick two halves on top of eachother.

3. Spread 1 to 2 tablespoons of the nut mixture thinly on the dough, leaving a little room on each top and bottom.

4. Take a sharp knife and score the phyllo, once lengthwise and three times from top to bottom. It will make 6 squares.

5. Beginning in the middle, roll each strip into a neat log. If the phyllo does not stick by itself you can seal it with some water.

6. Place the logs about 1/2 inch apart on a prepared cookie sheet. Spray the tops ever so slightly with canola oil spray.

7. Bake the logs in bathes, until golden, about 20 minutes. Let cool completely.

8. To prepare the optional topping: melt the chocolate using the double boil technique. When melted, transfer into a ziplock bag. Snip off the tiniest corner, squeeze the melted chocolate decoratively across the logs. Let stand at room temp until the chocolate is completely set.

Raw Spicy Flax Crackers

About this recipe:

These raw crackers are the bomb, they travel well and will keep for a long time under airlock. They are full of essential fatty acids. Recipe easily doubles or triples. I got it from a book called 'Raw Food, Real World'.

This recipe requires a dehydrator.

Ingredients:

• 1 c. raw sunflower seeds, pre soaked 1 hr or more

• 1 c. raw almonds, pre soaked 2 hrs or more

• 1/2 c. sun-dried tomatoes, pre soaked 1 hr or more

• 2  red bell peppers, cored and finely chopped

• 1 jalapeno pepper, cored and finely minced

• 2 c. raw flax seeds, finely ground

• 1/2 c. lime juice

• 1 T. cumin powder

• 1 T. chili powder

• 1 T. mineral salt

• 2 large handfuls of mixed fresh herbs, finely chopped

1. In a food processor, place sunflower seeds, almonds and tomatoes. Pulse to chop.

2. Add the red bell pepper and jalapeno, flax seed, lime juice and spices. Combine well.

3. Add fresh chopped herbs.

4. Using a silicon spatula, spread the mixture out thinly onto four dehydrator trays lined with Teflex sheets.

5. Dehydrate at 115F for 6 to 8 hours, or overnight.

6. Flip the sheets over, peel away the liners. Score with a pizza slicer.

7. Dehydrate for another 6 hours until crispy dry.

8. Store in airtight container.

Rawnola

About this recipe:

This 'rawnola' is served at Cafe Gratitude in San Francisco. I altered the recipe to make it suitable for the candida diet. The recipe easily doubles and stores well in airtight containers.

This recipe requires a dehydrator.

Ingredients:

• 1.5 c. raw almonds, pre soaked for 12 hrs

• 1/2 c. sunflower seeds, pre soaked for 4 - 6 hrs

• 1/2 c. whole buckwheat, pre soaked for 6 hrs

• 7 small granny smith sour apples

• 1/2 c. dried coconut flakes

• 2 t. glycerine based vanilla extract

• 2 t. ground cinnamon

• 1/3 t. mineral salt

1. Rinse and drain the grains. Place into large mixing bowl.

2. Grate apples, including the skin. Add to bowl.

3. Add dried coconut flakes and flavorings, mix well.

4. Prepare two dehydrator trays with Teflex sheets.

5. Spread the mixture out with your fingers.

6. Dehydrate at 145F for 1 hr, than reduce the temp to 115F.

7. When the granola is dry enough to peel off the Teflex sheets, place them on the grid sheets.

8. Continue to dehydrate until completely dry, this can take up to 24 hrs total.

9. Store in airtight containers.

Raw black sesame sunflower bread

About this recipe:

These breads are awesome. I make them into little raw pizza's. They store well, they travel even better. Great for long airplane rides. This recipe is from a book called 'Ani's Raw Food Kitchen' by Ani Phyo.

This recipe requires a dehydrator.

Ingredients:

• 1 c. ground flax seeds

• 1/3 c. whole flax seeds

• 1/2 t. mineral salt

• 1 clove of garlic, minced

• 2 T. yellow union, chopped

• 1 1/3 c. filtered water

• 2/3 c. sunflower seeds

• 1/4 c. black sesame seeds

1. Mix ground and whole flax seeds, salt, garlic, union and water.

2. Add sunflower seeds and sesame, mix well.

3. Use the back of a spoon to spread the batter out evenly on a dehydrator tray lined with a Teflex sheet.

4. Dry at 104F for 4 hrs.

5. Flip and score bread into nice even slices to make it easy to break in straight lines.

6. Dehydrate for another two hour. Store in an airtight container, keep well in fridge for one month.

Gluten free garlic naan

About this recipe:

Garlic naan is my favorite. Making them gluten free will not be like the real deal but it comes pretty close and they are very yum. Pairs great with chickpeas garam masala. Due to the added yeast they do not fit into the candida diet.

Preheat the oven to 400F.

Ingredients:

• 1 c. soy flour

• 1 c. quinoa flour

• 1/4 c. arrow root powder

• 1 egg, beaten

• 1 t. baking powder

• 2 t. active dry yeast, gluten free

• 1 t. xanthan gum

• 1/4 c. milk

• 1/4 c. fat free greek yoghurt

• some rice flour to kneed the dough

• canola oil spray for greasing cookie sheet

• 1  egg yolk

• coriander seeds, chopped in coffee grinder

• 4 cloves of garlic, chopped and sauté'ed

• ghee to brush your naans with

• salt to taste

1. Place the soy, quinoa and arrow root flours in a mixing bowl. Add the baking powder, xanthan gum and yeast.

2. Warm the milk in sauce pan until luke warm. Remove from heat, add yoghurt and beaten egg.

3. Douse some rice flour on a clean surface. Kneed the dough with your hands into a ball.

4. Store the dough in a warm spot for 45 minutes so the dough can rise.

5. Grease 2 large cookie sheets with canola oil spray.

6. Drop 8 dough balls, spread them out with the palm of your hand. The dough can be quite sticky, spray your hands with canola oil spray if needed.

7. Brush with egg yolk, sprinkle with coriander seeds.

8. Bake for 8 - 10 minutes at 400F until golden.

9. When fresh out of the oven, brush with ghee and sprinkle with salt and sauté'ed garlic. Serve warm.

Recipe will yield about 8 naans.

Chickpeas Garam Masala

About this recipe:

Chickpeas are high in dietary fiber and a healthy source of carbohydrates, specially for people with insulin sensitivity or diabetes.

Buy dried organic chickpeas. Soak them overnight (at least 8 hrs) in filtered water, drain, boil them - 1 cup to 3 cups water. Boiling should take about 2 or 3 hrs, so plan ahead!

Ingredients:

2 c. boiled chickpeas

1 large union, chopped

2 thumbs of fresh ginger, graded

2 heirloom tomatoes, cubed

1 T. coriander seeds, chopped in coffee grinder

1 T. garam masala (spice mix)

1/4 t. cayenne pepper (leave this out if you don't like it hot)

1/4 c. vegetable broth

ghee for sautéing

mineral salt to taste

juice of one lime

optional: some chopped cilantro for garnish

1. In a non stick skillet, melt some ghee. Sauté the union until translucent, add the fresh ginger.

2. Add the cayenne pepper, coriander seeds and garam masala.

3. Add the drained chickpeas and diced tomatoes.

4. Add the veggie broth

5. Simmer until the liquid boils, remove from heat.

6. Add the lime juice and salt to taste. Garnish with some chopped cilantro.

7. Serve with GF garlic naan bread

makes about 3 large bowls.

Wholesome Lentil Loaf

About this recipe:

Lentils are full of B vitamins, iron, zinc and calcium. Together with Rice they make a good complete protein meal. If you are on the candida diet, you want to only eat a small portion because of the starchy quality of these legumes. Make sure to boil lentils without salt, adding salt while boiling will make them more starchy.

Preheat the oven to 350F

Ingredients:

• 1 union, chopped

• 4 cloves of garlic, chopped

• 2 stalks of celery, chopped

• handful of fresh sage, chopped

• 1.5 c. cooked lentils (I used black lentils)

• 1.5 c. cooked sprouted brown rice

• 1/2 c. chopped raw walnuts

• 1/4 c. crumbled GF crackers

• 2 T. apple cider vinegar

• 2 organic eggs, beaten

• 2 T. millet flour

• fresh ground pepper

• little ghee for sautéing, canola oil spray for greasing the cake pan

1. Melt some ghee and sauté the union for a couple of minutes, add the garlic and celery. Right before the union becomes translucent, add the chopped sage, transfer to large mixing bowl.

2. Combine all other ingredients, mix well.

3. Spray a 8 x 8 square cake pan with canola oil spray and fill with mixture. Press down firmly

4. Bake 30 minutes (uncovered) at 350F.

5. Cut and serve, sprinkle mineral salt to taste. By adding salt at the end you preserve the minerals in the salt.

Gluten Free Crackers

About this recipe:

These where copied from my favorite brand of GF garlic crackers. But why pay $5.99 for a little bag when you can bake unlimited amounts them!

Preheat the oven to 250F.

Ingredients:

• 3/4 c. amaranth or millet flour

• 1/4 + 1/8 c. brown rice flour

• 1/8 c. arrow root powder

• 1/4 c. flax meal

• 1 t. baking powder

• 2 t. mineral salt

• 1/4 c. virgin olive oil

• 1 c. filtered water

• optional: your favorite spice / herb such as garlic powder

1. Using a fork, mix all ingredients (except spices) together in a large mixing bowl. 

2. Take a silicon spatula and spread dough out as thin as you can on two large cookie sheets that have been spritzed with a little canola oil spray. 

3. Sprinkle with a royal amount of your favorite spice.

4. Bake for about 30 to 40 minutes at 250F. You will see when they are done because they will no longer stick to the baking sheet.

5. Break in artisan pieces. If you want clean cuts, I suggest scoring the dough with a pizza roller about 10 minutes into baking.

Gluten Free Coconut Macaroons

About this recipe:

Coconut is my favorite food, so I really enjoy these macaroons. You can make them with fresh young thai coconut meat which results in soft and creamy, use raw dried shredded coconut for a more firm cookie and use toasted dried coconut for a crispy-chewy version. 

Preheat the oven to 300F.

Ingredients:

• 3 egg whites

• 1/4 + 1/8 t. cream of tartar

• 1.5 c. coconut meat

• 1/4 c. gluten free flour (I used sorghum flour, you can also use coconut flour)

• 1/4 c. sugar substitute (I used erythritol, you can also use xylitol, agave nectar or stevia)

• 1/4 t. baking powder

• 1/4 t. high mineral salt

• optional: 1 - 2 t. glycerine based vanilla extract, peel of one orange

1. In a mixing bowl, whisk the egg whites and the cream of tartar until its stiff.

2. Fold in the coconut meat, GF flour, sugar sub, baking powder, salt and optional seasonings.

3. Drop batter on a parchment lined baking sheet, one rounded teaspoon at the time.

4. Bake at 300F for 15 minutes. If they go too fast, turn down and bake longer on lower temp.

Raw Chocolate Bonbon's

About this recipe:

Raw chocolate is claimed to be one of the healthiest foods on the planet and it has one of the highest antioxidant and magnesium values of any known food. 

Ingredients:

• 3 oz. raw cocoa butter, chopped into small pieces

• 1.5 oz. raw cocoa powder

• 1.5 oz. mesquite powder

• agave nectar, as much as you like

• optional: chunks of raw cashews, goji berries, raw cocoa nibs

1. Melt the cocoa butter by putting it in a bowl that is put in another bowl with boiling water. Keep butter under 116F to make sure its considered raw.

2. Mix in the cocoa- and mesquite powder.

3. Sweeten with Agave nectar.

4. Mix in the optional stuffing.

5. Poor into ice cube tray.

6. Let it set in the freezer for 15 - 30 minutes.

Recipe will yield about 16 bonbons. Keeps best in freezer or fridge.