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 other organisms has been upset, candida can grow out of control, resulting in a host of symptoms from chronic fatigue and digestive disorders to skin conditions and allergies. The good news is that the key to rebalancing that internal environment just may reside in your kitchen.”
How does this book help someone who may or may not be dealing with candida like symptoms?
“What you’ll find…is a practical approach that helps you understand for yourself whether you suffer from the condition (plus other tests your health-care practitioner can order); and realistic, achievable steps you can take to get the candida under control in a way that won’t prevent you from living your “real” life.” – Ricki Heller
Whether you have health problems resulting from over-active yeast growth in your body, or like me, just love delicious, organic, did I say delicious? ideas for preparing great food, you’ll love Ricki’s book. And you’ll love this apple berry crumble. My husband and I polished off half the dish right after I made it, then finished it off for dessert that evening. Its packed with fabulously nutritious stuff, yes. But it’s also a big, crunchy, gooey bowl of sweet and sour that you’ll love. You’re family will love.
Take a look and then enter to win a copy of Ricki’s “Living Candida-Free” for yourself.
- Coconut oil, for pan
- 2 small or 1 large sweet apple (I used Gala) or pear, cored and diced very small (about 1/2-inch [1.3 cm] cubes—feel free to leave the skin on)
- 1 1/2 cups (360 ml) mixed fresh or frozen berries (not including cranberries)—I use strawberries, raspberries, blackberries, and blueberries; if cranberries are included in your mix, use 2 cups (480 ml) total
- 1/2 cup (120 ml) fresh or frozen cranberries
- Zest of 1 lemon
- 1 teaspoon (5 ml) ground cinnamon
- 2 tablespoons (30 ml) freshly squeezed lemon juice (about 1/2 lemon)
- 1/4 cup (60 ml) water
- 30 drops plain or fruit-flavored pure liquid stevia (I use 20 drops lemon and 10 drops cherry-vanilla)
- 1 teaspoon (5 ml) psyllium husks (optional—it prevents the juices from becoming too watery)
- 1/3 cup (55 g) raw natural almonds
- 1/3 cup (55 g) raw sunflower or pumpkin seeds
- 2 tablespoons (30 ml) coconut flour
- 1/16 teaspoon (0.25 ml) pure stevia powder, or 1/8 teaspoon (0.5 ml) pure liquid stevia, or to taste
- 1 tablespoon (15 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) ground ginger
- 1/8 teaspoon (0.5 ml) fine sea salt
- 1 tablespoon (15 ml) virgin coconut oil, preferably organic
- Preheat the oven to 350°F (180°C). Grease a 4- to 6-cup (1 to 1.5 L) casserole dish with coconut oil.
- Prepare the filling: In a large bowl, toss the apples, berries, cranberries, lemon zest, and cinnamon. In a small bowl, mix together the lemon juice, water, stevia, and psyllium, then drizzle over the berry mixture and toss again to coat evenly. Pour the mixture into the prepared casserole dish. (Note: You can just toss everything in the casserole dish instead of dirtying a bowl, but I found the mixture very hard to coat evenly when the ingredients were so cramped in the dish!)
- Make the topping: In the bowl of a food processor, blend the almonds, seeds, coconut flour, stevia, cinnamon, ginger, and salt until the mixture resembles fine bread crumbs. Add the coconut oil and process until it’s incorporated.
- Sprinkle the topping evenly over the filling in the casserole dish. Bake for 35 to 45 minutes, rotating the dish about halfway through baking, until the topping is lightly browned and the filling is bubbly. Allow to cool somewhat before serving. May be frozen.
- From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015.
You can find more information about Ricki and her projects @ rickiheller.com and around the web on
If you would like a chance to win a copy of Ricki Heller’s ‘Living Candida-Free’ for yourself and you live in the U. S. just leave a comment on this post before February 28th to be entered to win.
I was provided with a copy of Ricki Heller’s ‘Living Candida-Free’ for review although I was under no obligation to do so.