Ricki Heller’s ‘Living Candida-Free’ and Grain-Free Apple Berry Crumble

Ricki Heller’s ‘Living Candida-Free’ and Grain-Free Apple Berry Crumble

 I didn’t know a whole lot about Candida until I read Ricki Heller’s book ‘Living Candida-Free’ but what little I did know, I think I learned from Ricki’s blog or recipes.  She’s an expert on helping your body keep candida free with the most delicious of foods, health habits and cooking techniques to prevent and / or rid you body of unhealthy yeast.  Her new book is available on Amazon and gives a full plan for dealing with and controlling candida.  Ricki was generous enough to share one of the delicious desserts from her book today, ‘Grain-Free Apple Berry Crumble’       She is also offering one of my readers a chance to win a copy of her book for themselves.   Ricki has a wonderful journey to tell about her long road down the Vegetarian, Vegan and Anti-Candida diet trails.  She give us an extensive diet plan for identifying Candida, eliminating it from your body by ‘rebalancing’ your body sour cream and onion kale chips, spreads – chocolate bean butter, sweets of course and then how to maintain ‘candida-free’ “Candida yeast is a normal part of a healthy digestive tract.  But once the body’s internal balance of ‘good’ bacteria and…

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Vegan Richa and Vegan Diwali Sweets

Just because you may have missed out on Diwali celebrations last week doesn’t mean that you can’t still enjoy some of the wonderful sweet Diwali traditional recipes. Beautifully “Veganized” for you by Vegan Richa herself…. Print Vegan Richa’s Coconut Burfi Author: Richa @ “http://www.veganricha.com Recipe type: Traditional Diwali Treat Cuisine: Indian   Makes 8-10 balls. Easily doubled. Allergy Information: Dairy, Egg, Corn, Soy, Yeast free, Vegan. Can be made nut, gluten free Ingredients ½ cup Semolina flour (or Brown rice flour for Glutenfree) ½ cup dry Coconut flakes 1 Tablespoon Coconut oil (optional. Omit to make Oil-free) 2 Tablespoons chopped cashew pieces (optional. Omit to make nut-free) a pinch of salt Sugar Syrup: ½ cup ground raw sugar 3 Tablespoons water ⅛-1/4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium-low heat for 6-8 minutes until the color changes and it gets fragrant. Using a blender/processor, blend the coconut flakes to make coarse coconut flour. Add coconut flour, coconut oil, salt and cashew pieces to the pan. Mix well and roast for 2 minutes. Meanwhile, in another pan, make the sugar syrup. Add all syrup ingredients and bring to a boil on medium heat. Continue to heat at…

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December 2012 Omnium-Gatherum

Our first icy snow of the season today.   So glad I’m home enjoying the view from a warm cozy spot                                                                                                                                         and don’t have to work 🙂 Winter weather around Washington D.C. is usually beautiful, and always a nightmare to get around town in. Here’s what my view out the windshield looked like this morning as my husband was scraping the ice off. Ahhh, I so love D.C. in the winter………… So let’s look forward to the spring and all the wonderful fresh foods that will be in the stores when it gets warmer.  Right now I feel like hibernating until the thaw. My first priority of the new year is to reduce my sugars to be completely unrefined. Glycemic Index of Sugars and Other Sweeteners: Source: http://www.puregoodness.net/nutrition/sweeteners-decoded/ For more information about the…

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Pumpkin Spice Sugar-Free Drink & Dessert Syrup

Pumpkin Spice Sugar-Free Drink & Dessert Syrup

I haven’t ever tried the famous Starbuck’s Pumpkin Latte that everyone raves about each fall…but it sure sounds yummy! With 49 Grams of Sugar for the Starbuck’s  ‘Grande’ size……..and 380 calories for a 16oz. drink……….no thank you. But when I saw the picture on Pinterest from Savvy Eats for a ‘Coffee Shop Pumpkin Syrup‘, I knew that I had to try out a sugar-free version that I could use with Nut Milk or Cider.  After making this into my own version, sugar-free, I’m sure it will be perfect topping for ice cream or pies as well. Pumpkin Spice  Sugar-Free Drink and Dessert Syrup Recipe from SavvyEat.com Spoon in 1 – 2 Tbs. of syrup into hot drinks or drizzle over desserts. 2 tablespoons pumpkin puree 2 Tbs. Liquid Vanilla Stevia (I used NuNatural’s Brand) or 1/2 cup Agave 1 cup water or apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Heat all ingredients in a non-stick saucepan over low heat.  Simmer until the Pumpkin has reduced down and the sweetner has thickened into a syrup.  If using Agave, you’ll need to stir more frequently. I used liquid Stevia and it reduced on low after…

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Vegan Chocolate Peanut Butter Pie

Vegan Chocolate Peanut Butter Pie

Featured On: My Mr. Floydy has been cooking up a storm today………….. This pie is creamy like chocolate pudding with a hint of peanut butter.  The raspberry topping adds a perfect sour bite that cuts through the sweet and balances each bite.  Sugar, Dairy and Gluten Free.  It freezes well and is a great breakfast or dessert idea. Mr. Floydy was oh so helpful getting the shots for this one today.  He doesn’t like when something else, even Pie, gets more attention than he does……….. Vegan Chocolate Peanut Butter Pie Crust: 10 Medjool Dates, pitted and soaked for 15 minutes 1 cup Filtered Water (you can use this to soak the dates in) 2 Tbs. Ground Flax Seed 1/4 Cup Powdered Stevia Baking Blend 1 Cup Gluten Free Cereal 1 Tbs. Cinnamon   Blend all ingredients in a high powered blender, pulsing until a rough dough is formed.  Press dough with fingers into a pie pan or iron skillet just onto the bottom. Chill crust while making the pie filling.       Pie Filling: 1 Cup Smooth Natural Peanut Butter, microwave for about 30 seconds to soften 1/3 Cup Sunflower Seeds 1/3 Cup Raisins 1/3 Cup Vegan Dark Chocolate Chips…

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