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recipes-collection 

(good for candida)

Thai Quinoa

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

INGREDIENTS

  • 1 cup quinoa, white, red, black or tricolor

  • ½ cup unsweetened coconut milk

  • ½ cup water

  • Pinch of salt

  • 2 Tbsp. coconut aminos

  • 1 Tbsp. lime juice

  • Juice from a 1 inch piece of ginger, peeled, finely grated, squeezed

  • Salt to taste

  • Red onion, thinly sliced

  • Cilantro, finely minced

  • Thai basil, finely minced

  • Macadamia nuts, crushed

  • Pink pepper corns, crushed

  • Lime wedges

DIRECTIONS

  1. Place quinoa, unsweetened coconut milk, water and salt in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover saucepan and cook quinoa for 15 minutes. Remove saucepan from heat, keeping quinoa covered for 5 additional minutes to absorb remaining liquid. Fluff quinoa gently with a fork, set aside to cool slightly.

  2. In a small bowl whisk together coconut aminos, lime juice and ginger juice, season to taste with salt if needed.

  3. In a large bowl add quinoa and coconut amino/juice mixture, toss to coat.

  4. On a serving platter arrange in layers quinoa, red onion slices, minced cilantro and Thai basil, crushed macadamia nuts and pink peppercorns. Serve with lime wedges.

Oven Roasted Artichokes with Lemon and Olive Oil Dipping Sauce

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Yield: 6 servings

INGREDIENTS

  • 1 lemon, juiced

  • 3 artichokes

  • 6 tsp. and 3 Tbsp. olive oil, divided

  • 2 cloves of garlic, thinly sliced

  • Salt and pepper to taste

  • Fresh herbs, such as thyme, oregano or parsley, finely minced

DIRECTIONS

  1. Preheat oven to 400 degrees F ( 200 degrees C). Line a rimmed baking sheet with parchment paper, set aside. Place the juice of one lemon into a shallow dish, set aside.

  2. Working with one artichoke at a time, begin by trimming one inch off the top of the artichoke. Cut a half inch off the stem end, then peel stem leaving only the tender inner stem. Remove any lower, discolored leaves. Cut artichoke in half lengthwise and scoop out the choke, the fuzzy center, with a spoon. Dip cut side of artichoke halves in lemon juice to keep from browning. Repeat process with remaining artichoke halves. Save remaining lemon juice for dipping sauce.

  3. Place artichoke halves on lined baking sheet, cut side up. Drizzle each half with a teaspoon of olive oil, sprinkle with salt and pepper. Place a few garlic slices in the center of each artichoke half, scatter over with fresh minced herbs. Turn halves over so the cut side is on the pan. Roast artichokes for 30 to 35 minutes.

  4. While artichokes are roasting, make the dipping sauce by whisking together reserved lemon juice and 3 tablespoons olive oil. Season with salt and pepper to taste.

  5. Remove artichokes for oven, transfer to platter, serve with dipping sauce.

Avocado Lime Tart

Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour and 10 minutes

Yield: One 9 inch tart

INGREDIENTS

  • 1 Almond Coconut Tart Crust (recipe here)

  • ½ cup coconut milk

  • 2 tsp. alcohol free vanilla

  • 1 ½ tsp. stevia powder

  • ⅛ tsp. salt

  • 3 avocados, peeled, seeded, mashed

  • 1 large lime, zest and juice

  • ¼ cup coconut oil, melted

  • Toasted Coconut Flakes for garnish

DIRECTIONS

  1. In a small bowl, add coconut milk, alcohol free vanilla, stevia powder and salt. Whisk until stevia and salt have dissolved. Set aside.

  2. In the bowl of a food processor, add mashed avocados, lime zest and juice and process until smooth. Add coconut milk mixture and process until smooth. With the food processor running, pour melted coconut oil into the bowl. Process until tart filling is thoroughly combined.

  3. Pour tart filling into prepared tart crust. Spread evenly and chill for 1 to 2 hours. Serve with a garnish of Toasted Coconut Flakes. Store remaining tart covered in refrigerator up to 2 days.

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Cool Almond Mint Smoothie

Prep time: 5 minutes

Total time: 5 minutes

Yield: 2 servings

INGREDIENTS

  • 1 cup unsweetened almond milk

  • 2 Tbsp. almond butter

  • 1½ tsp. alcohol free vanilla

  • 8 drops liquid stevia

  • 10 mint leaves

  • 4-8 almond milk ice cubes

DIRECTIONS

  1. Place all ingredients in a blender.

  2. Blend until smooth and frothy.

  3. Serve in chilled glasses.

Cinnamon Pecan Crumb Cakes

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Yield: 9 servings

INGREDIENTS FOR THE TOPPING

  • 1 ½ cups pecans, chopped

  • ½ cup almond flour

  • ½ tsp. powdered stevia

  • 1 tsp. ground cinnamon

  • Pinch of salt

  • ¼ cup coconut oil, melted

INGREDIENTS FOR THE CAKE

  • 1 cup almond flour

  • 2 tsp. coconut flour

  • Pinch of salt

  • ¼ tsp. baking soda

  • 1½ Tbsp. ground cinnamon

  • 2 eggs

  • 1 tsp. powdered stevia

  • ⅓ cup plain yogurt

DIRECTIONS

  1. Preheat oven to 350 degrees F (177 degrees C). Brush an 8 x 8 inch baking pan with oil. Cut a piece of parchment paper the width of the bottom of the pan and long enough to overlap the two sides of the pan. Brush parchment paper with oil, set aside.

  2. To make crumb topping, add chopped pecans, almond flour, powdered stevia, salt, cinnamon, and melted coconut oil in a medium bowl. Stir to combine, chill.

  3. For the cake, add almond flour, coconut flour, salt, baking soda, and ½ Tbsp cinnamon in a large bowl, whisk to combine, set aside.

  4. In a small bowl, add eggs, powdered stevia, 1 Tbsp cinnamon, and whisk until frothy. Add yogurt, stir to combine.

  5. Add liquid ingredients to dry ingredients, stir to thoroughly combine. Spoon cake batter into prepared pan, then evenly sprinkle with crumb topping.

  6. Bake crumb cake for 20 minutes or until center is firm to the touch. Cool, and serve!

Cool Mint Ice Cream

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Yield: 2-3 servings

INGREDIENTS

  • 2 cups canned coconut milk

  • 2 Tbsp. vegetable glycerin

  • 1 tsp alcohol free mint flavoring

  • ½ tsp. or 1 packet powdered stevia

  • 1/8 tsp. salt

  • Fresh mint leaves as garnish

DIRECTIONS

  1. In a medium bowl, add coconut milk, vegetable glycerin, alcohol free mint flavoring, stevia and salt, whisk to combine.

  2. Pour coconut milk mixture into an ice cream maker, following the manufacturer’s instructions.

  3. Churn until the ice cream is just set, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.

  4. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

  5. Garnish with fresh mint leaves.

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