Green Power Protein Salad


Well, hello there, 2017! It’s so nice to meet you!

I hope you all had an awesome time ringing in the New Year! Now, it’s time to revisit those goals and check in with how you are eating. So…how are you eating? Be honest! Are you “starting” a new diet this month?

My goal with my clients is NO DIETS. The goal is to help you transition to a healthy and sustainable lifestyle, so that when the new year creeps up, it’s not some daunting task to weed out all the junk! The reality is that you can eat clean 90% of the time, and allow for those treats you love (within reason) around those special times of year or whenever you’d like. It’s not about living a restrictive life; it’s about enjoying an empowered one!

Here is a kick ass, detoxifying and energizing recipe to get you pumped for your first week of 2017! I call it my Green Power Protein Salad! It’s jam packed with nutrients, plant protein and healthy fat!

Green Power Protein Salad


Ingredients (serves 4):
•1 bunch organic kale (your favorite variety), rinsed well and chopped
•1 can organic chickpeas (garbanzo beans), drained and rinsed
•1/2 cup pre cooked quinoa
•1 avocado, chopped

For dressing:
•1/4 cup olive oil
•1 tsp apple cider vinegar
•1/2 fresh lemon squeezed
•Water, to thin, to your desired consistency
•Sea salt and pepper to taste
Whisk and drizzle over salad, then toss!

First, place kale in a big bowl with a bit of olive oil and massage for a few moments. This helps break this rough leafy green down a bit.

Place kale and other ingredients in a bowl and drizzle with dressing. Toss to coat.

Will store for about 3-4 days in tightly sealed container in fridge.

For more delicious and healthy recipes or to get started on your health related goals, contact me! It’s my joy and purpose to serve you! HAPPY NEW YEAR!

Yours in health,


Vegan Ayurvedic Recipes

Yesterday, I had the pleasure of doing a food demo in an Ayurvedic Immersion class that was taught by Travis Eliot at Santa Monica Yoga. I received my 200 hour yoga teacher training with he and his amazing wife, Lauren Eckstrom last year. I admit, I don’t have extensive knowledge in Ayurveda, but I do find it very interesting! I have seen a couple of Ayurvedic practitioners in the past, and have even tried diet recommendations to help with the issues I went to see these people for. I believe in the power of Ayurveda. Heck, it’s *only* 5,000 years old. 😉

So, when it came to the food demo, I was a tad limited, since I would not have access to a kitchen. Travis originally asked if I would be willing to make kitchari, which is a sort of porridge, and it would have been awesome, but alas, no stove.

I chose two foods that I could do with minimal cooking requirements; Golden Turmeric Milk and Ayurvedic Bliss Balls. All these required were my Vitamix blender and my food processor!

I thought I would share these recipes with you, so you would have the chance to experience some of the healing benefits in these foods. They call for the use of some pretty healing and delicious spices; cardamom, cinnamon, ginger, turmeric and saffron. Before I get into the recipes, I want to share with you the benefits of these particular spices. I am a nutrition educator, after all! 😉




  • Known as the “Queen of Spices”
  • Good for detox, digestion, and is considered an antioxidant
  • Mentioned in the Vedic texts as antidepressant
  • One of the most expensive spices next to vanilla and saffron


  • 2 types of cinnamon on the market: Ceylon & Cassia – Cassia is most common and cheaper, Ceylon is “true” cinnamon, and more expensive
  • Antioxidant, anti-inflammatory, anti-fungal, anti-cancer, lowers blood sugar
  • Has been shown to help with HIV
  • Cinnamon pacifies Vata and Kapha doshas, but it may aggravate Pitta dosha if taken in excess.  It has a sweet, pungent, and bitter taste, it is heating, and has a pungent vipak or aftertaste


  • Excellent for digestion, nausea, motion sickness, morning sickness
  • There is an ayurvedic sutra (verse) that says that everyone should eat fresh ginger just before lunch and dinner to enhance digestion.


  • Antiinflammatory-natural Ibuprofen
  • Antioxidant / anti-cancer
  • Every traditional Indian bride is layered in turmeric paste before her wedding to create that special glow!!
  • Used in Ayurveda to balance vata, pitta, and kapha, though in excess, it can aggravate pitta and vata.


  • Most expensive spice on the market (roughly $8 per oz.)
  • Dried stigma of Crocus plant
  • Helps pacify all three doshas. It improves immunity, increases energy, helps fight phlegm and respiratory disorders, improves vision and reduces inflammation. Its tonic can lower cholesterol, improve digestion and help treat spleen ailments, insomnia, impotency, premenstrual syndrome and neurodegenerative disorders.

Now, here’s what you can make with all of the above!! Enjoy!

Golden Milk 1

Golden Turmeric Milk – traditionally, this recipe uses ghee (clarified butter), and is served warm. My version is vegan and sort of a “cheater” easy version that can be served warm or cold

  • 2 cups almond milk
  • 1 tsp turmeric powder
  • 2 tsp freshly grated ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tbsp pure maple syrup (or you can use coconut nectar or stevia, if trying to avoid sugar)

Blend all ingredients well in your blender. Serve cold, or warm gently in a small pot over the stove to enjoy warm.

Ayurvedic Bliss Balls – bliss balls are amazing because you can pretty much add in or remove any ingredient that doesn’t work for you, and since they are raw, the proportions do not have to be exact. Play around and create your favorite version!

  • 1 C dry coconut flakes
  • 1/4 C raw almonds
  • 1/4 C raw sesame seeds
  • 1/4 C raw sunflower seeds
  • 1 C Medjool dates, pitted
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 5-6 saffron strands

Process all ingredients in your food processor and roll into bite sized balls. Can store in the fridge for 1 week.

For more information on Ayurveda, you can contact Travis, although, his focus is on teaching yoga and teacher trainings. He is definitely an expert though! Another amazing resource and friend of mine is Dr. Aunna Pourang, who is an Ayurvedic MD!!! Check her out here.

For nutrition coaching and more super healthy and easy recipes, contact me! As always, I’m happy to be of service to you!!

Golden Milk

Nut Butters-What’s the “Jiff”erence?


Creamy. Chunky. Slightly salty. Mmm! Who doesn’t love a good nut butter? And if you have a peanut allergy, it’s not a problem anymore because you’ve got so many nuts and seeds to choose from! There’s almond, sunflower seed, hazelnut, macadamia nut, cashew, sesame seed, pecan…pretty much any nut or seed you can think of, it can be ground into a smooth butter for you to make a modified PB & J or eat it plain by the spoonful straight out of the jar!

I am such a huge fan of nut butter as they provide a great source of healthy fats and plant based protein. But which nut butters are better? Is there a difference and what are the overall health benefits they provide besides the two I just mentioned (healthy fat and protein, if you forgot already)? Nuts and seeds are known as polyunsaturated fats (or sometimes called PUFAs), and are rich in omega-6 fatty acids. Dietary intake of PUFAs have been shown to decrease the risk of Lou Gehrig’s Disease. It’s also important to note that we need a healthy balance of omega 6s to omega-3s in our diet for optimal health. In our Western diet, Americans tend to consume an overabundance of omega-6 oils in their diet due to processed foods.

Processed foods as we all should know by now are foods that are meant to stay on a grocery store shelf until eternity. They contain preservatives, added colors, flavors and chemicals to make them appear fresh as the day they were made. These additives are no good for your health and actually create an alarm response in the body, contributing to inflammation. These foods are in fact “false foods” and not truly food at all, unless you consider all the above additives to be food you like to feast on. I for one, do not. I like to follow Michael Pollan’s rule of thumb and “eat only foods that will eventually rot”.

You’ll notice with natural or raw nut butters, there should only be one or two ingredients. These should be the NUT and maybe SALT or SUGAR.

Let’s take a look at one of the “not-so-natural” peanut butter brand’s ingredient list. Tell me if you can spot what’s wrong with this picture.



If you guessed “fully hydrogenated vegetable oils”, BINGO! Those are also known as TRANS FAT! Trans fats are the bad fats we are not supposed to consume because they increase “bad” LDL cholesterol and clog our arteries!

True, some of the brands that use these ingredients have shifted and started to come out with more natural products, but I say, why give your hard earned money to the guys that still put crap on our shelves? Why not support local or smaller companies that need our business more so they can continue to make a great product for us?

Which brands are best is going to be up to you and up to your taste buds. Just follow the guidelines of reading ingredients.

Some of my favorite nut butters are:

  • Trader Joe’s Sunflower Seed Butter
  • MaraNatha No Stir Creamy Almond Butter
  • Once Again Organic Sunflower Seed Butter
  • PocketFuel Naturals (I love the Chocolate  Haze, Vanilla Haze, and the Crunchy Banana Blueberry!)

Now, raw is best, if you can afford it because the nuts have not been heated, thus keeping all those nutritive natural oils in tact. The issue is, raw nut butters are pretty flippin’ expensive! I don’t know about you, but I don’t have $21 to spend on a jar of nut butter. You *can* however, experiment with making your own!

Here is an amazingly simple recipe for Raw Almond Butter:

  • 2 cups raw almonds
  • 1/2 tsp. sea salt
  • 1 tsp. raw honey (optional)

Place almonds in food processor. Process for about 10-12 minutes. You will need to scrape down the sides when it starts to stick. Add in sea salt and/or honey after you’re done processing the almonds and stir by hand.

Remember, healthy fat is good for us! Contrary to popular belief, healthy fats can actually help control our weight! They also help with fatigue and mood! Don’t ditch the fat, just consume the right kind!

For more help figuring out a nutrition plan that works for you and your personal needs and lifestyle, contact me! I will happily create a personalized nutrition plan that WORKS and is sustainable! We’ll have you reaching your health related goals faster than you can say PB & almond butter!

I look forward to helping you!



Millet – The Wonder Grain (Seed)

Most people are unfamiliar with this amazing “grain”. Millet has been used for years in places like China, India, Egypt and Greece as a grain or cereal. It is actually a seed though, but has a grain-like consistency. Millet is highly nutritive and contains impressive amounts of calcium, magnesium, manganese, fiber, B-vitamins, phosphorus, and cancer fighting antioxidants!

Millet is naturally gluten free and safe for Candida. It also acts as a pre-biotic, which means it feeds the GOOD bacteria (yay!).

Millet is alkaline, and contains seratonin, which is the “feel good” hormone. So, it truly is beneficial and useful for our bodies and our minds. 🙂

A couple nights ago, I made my first millet dish which started out as one recipe (millet cakes) and ended up turning into this savory, delicious and hearty dish that reminded me of fried rice (but SO much better!!).

Start by rinsing the millet thoroughly (you always want to rinse your grains well). If you want to soak your millet overnight, this helps with digestion as well as speeds up the cooking time. If not, no worries! Just skip that step and add 1 cup millet to 3 cups water. Then cook for about 30 min. You will know it’s done when all the water is absorbed and the millet is fluffy.

Simple Millet “Fried Rice”

Add to a bowl, 1 tsp salt, 1 tsp dill, 1/4 cup fresh parsley, 1/4 cup raw sunflower seeds and 1/2 cup pre-cooked quinoa.

Cook down some shredded carrots (about 1 cup), onions (about 1/2 an onion chopped) and some garlic in oil.

Last, add all the ingredients together and stir fry them until you get something like this:

There are so many other things you can do with millet as it is extremely versatile. You can try making tabbouleh, grind it into flour for baking or eat it as a breakfast cereal.

Enjoy using millet! I think you will be pleasantly surprised at just how delicious it is!

As always, if you liked this post, please show some love and click “like” or even “share!” I would really appreciate it! If you need more recipes or help with incorporating more gluten free grains into your diet, I’m here to help!

Achieving Balance Being Sugar and Gluten Free

April 29, 2012, Day 29: 29 days and counting. I must say, I feel pretty awesome. For the first time since I can remember, I have not felt bloated. This in itself is a blessing. I am sure you readers who have ever felt bloated or are bloated at this very moment, can agree that NOT being bloated, is a wonderful thing. 🙂 I have also incorporated a lot more yoga, so I feel much stronger than I did a month ago in body, mind and spirit.

I still cannot believe how truly easy it’s been to omit sugar and more surprisingly, gluten. I think the gluten was easier to omit than the sugar (we are less prone to gluten addiction than sugar addiction), and I am proud to say I will remain gluten free since we all secretly know that is the best choice. It’s particularly easy what, with so much awareness now being put on Celiac and all the GF products out there on the market; not that I buy a lot of things in packages. 😉

I keep waiting for sugar cravings to get unbearable but honestly, they haven’t. I am fine using liquid stevia since I found a tasty one and I do not really miss the stomach issues that came along with all my sweet indulgences.

I think that perhaps in a month, I may experiment and add back in some fruit, since I do not truly believe that eating no fruit is healthy. I am currently only eating green apples (funny, they used to seem so tart and now they are as sweet as candy to me!), grapefruits and berries. These are all allowed on the Candida diet.

Here is a short list of reasons why you may want to consider trying this cleanse (I try to refrain from using the word “diet”) and what you can expect:

  • Your energy will increase
  • You will experience less bloating
  • You will feel less foggy and more clear headed
  • Your skin will glow
  • You will have regular bowel movements
  • Your loved ones will benefit from your healthy changes (since I cook for my boyfriend, he naturally has become a bit healthier!)
  • You friends will envy you and praise you

Okay, so that last one may or may not happen since most people don’t think they actually have a problem with sugar or would even think twice about admitting they are addicted. Outsiders may view your diet as hard, restrictive, or just plain crazy, but you can take comfort in the fact that YOU are a warrior. Heck, I AM A WARRIOR! In all seriousness, most people are intrigued and want to know more about how they can break the cycle as well. I figure, I cannot recommend anything to my clients that I have not tried personally, so I am grateful to be going through this process in order to better educate and support others who want to take this challenge on as well. 🙂

I am doing this preventively, but many people do not have a choice. Many suffer from major issues such as IBS, colitis, leaky gut syndrome, Crohn’s disease, fibromyalgia or Celiac disease. All of these can be a result of Candida overgrowth. My symptoms and issues are small potatoes compared to what others experience, so why wait to get that bad? Don’t you want to be your best you yet today? Don’t you want to preserve your health and live as an example for your loved ones? Life is short and yes, some may argue that because life is short, it’s okay to eat or drink whatever you want, but that is not living consciously. Life can be enjoyed much more so when you feel and look your best and that takes a little effort.

If you (or someone you know) needs help to finally get healthy and start living in your joy; the joy that you are 100% entitled to, I am here to help. E-mail today at and take that first step towards wellness and healing. I’m looking forward to hearing from you and helping you.


Sugar – A Sugar By Any Other Name Would Taste as Sweet…

April 24, 2012, Day 24: Okay, so you know how I mentioned that “21 days to adopt a new habit”  thing, right? Well, let’s just say, this no longer feels like a “cleanse” or “diet”  and feels more like a new way of life. I have easily (well, maybe somewhat challenging at first) taken to omitting yeast, gluten, sugar and corn. I feel lighter, have never had a flatter belly and feel much more clear headed and driven. I admit, I am not perfect, but I am doing the very best that I know how to do and that seems to be working for me.

This week has been a very “connected” week so far and a lot of “divine intervention” type things have happened. I won’t go into detail, but let’s just say, I was a reassured that I am in the right place and that I am reaching people who need to be reached. This experience is obviously for my health first and foremost, but I share it with all of you so that you can take comfort in the fact that you are not alone and anyone who wants to commit to changing their food choices, can and will feel and live better. That, I guarantee.

I still miss my bananas, but I am telling you Stevita makes all my sweet dreams come true! I feel like I can make anything now and won’t feel deprived. I have to admit, my tastes have changed though. I don’t crave sweet as much. I love that! It’s like escaping from prison (not that I would know what that would feel like)!! It’s like I have broken a cycle and have said to sugar (pardon the expression, but), “Sugar, I am no longer your b*tch!”. Feels pretty darned empowering! 🙂

So I ask you, do you think that omitting sugar from your diet is even remotely possible? First off, do you even know how to find it in your foods? For those of you who don’t know, sugar has many different names:

  • Barley malt
  • Beet sugar
  • Brown sugar
  • Buttered syrup
  • Cane juice crystals
  • Cane sugar
  • Caramel
  • Corn syrup
  • Corn syrup solids
  • Confectioner’s sugar
  • Carob syrup
  • Castor sugar
  • Date sugar
  • Demerara sugar
  • Dextran
  • Dextrose
  • Diastatic malt
  • Diatase
  • Ethyl maltol
  • Fructose
  • Fruit juice
  • Fruit juice concentrate
  • Galactose
  • Glucose
  • Glucose solids
  • Golden sugar
  • Golden syrup
  • Grape sugar
  • High-fructose corn syrup
  • Honey
  • Icing sugar
  • Invert sugar
  • Lactose
  • Maltodextrin
  • Maltose
  • Malt syrup
  • Maple syrup
  • Molasses
  • Muscovado sugar
  • Panocha
  • Raw sugar
  • Refiner’s syrup
  • Rice syrup
  • Sorbitol
  • Sorghum syrup
  • Sucrose
  • Sugar
  • Treacle
  • Turbinado sugar
  • Yellow sugar

Can you find any of these hiding in your ingredient list? Or the better question is, why are you eating things with ingredient lists? When you buy whole foods, you don’t have to worry about deciphering which things are sugar, artificial colors, MSG (which also has many names) or try to learn an entirely different language trying to pronounce any of the things listed.

Sugar, whether it is fructose, sucrose, corn syrup, caramel, or date sugar is still sugar. True, not all sugars are created equally and obviously, natural sugar from fruit or honey is not the same as high fructose corn syrup. My advice to you, even if you don’t have Candida is to stay as natural as possible and avoid processed foods. This is not breaking news; it’s just a reminder. We are so inundated with information these days (especially nutrition information) that we tend to lose sight of those gems that are really the tips to saving our health. Trying to lessen your REFINED sugar intake is one of those gems. If you do nothing else, I can bet that that will help you with whatever you are struggling with, whether it’s obesity, skin issues, IBS, Candida or depression.

Sugar is 100% addictive and for those that disagree, just try to go off of it and see how it makes you feel. I recently saw an excellent documentary called “Hungry for Change“, which I encourage you all to watch. Again, most of us (especially conscious readers like you), are probably familiar with a lot of the information presented, but even for a professional like me, it’s an excellent reminder. 

For anyone interested in breaking the cycle, I can help by showing you the many other wonderful things you can be feeding yourself; foods that will make you look and feel your best! What are you waiting for? 

Candida Cleanse Journal Entry #14 – Carbolicious

April 18, 2012, Day 18: Shopping has gotten a bit more interesting. I used to think I was an avid label reader. Well, now I am like 100x’s more avider. I know that’s not a word. 🙂 If I am buying things with a label, which isn’t much these days, I have to be very careful. Today I bought these raw flax crackers because I was totally craving crunchy/carby stuff. I admit it. I used to L O V E chips and crackers (rice-based stuff…I still kept it healthy), but there truly is not a lot out there in the “processed” food world that is safe for me. Looking at all the raw stuff, I realized that I MUST start dehydrating again. It’s either that, or pay $big time$ at the store for all my food fantasies. Raw snacks are not cheap, but making them myself could save me big time! I posted this pic earlier on Facebook, but I am posting here too:

These crackers are delicious, and I definitely want to try to make them myself! Keeping it more raw based means I am getting the most nutrients and enzymes my food has to offer me (yay!). When we eat cooked food, over 60% of the nutrients get cooked out of the food. What a waste, huh? So, my plan this weekend, is to make some raw onion bread. The best and most easiest recipe comes from the (un)cookbook RAWvolution by Matt Amsden. This is so good and can be used as sandwich bread, pizza crust or you can dip them in hummus! Here is the recipe, if you have a dehydrator and are feelin’ adventurous (although it truly is a really simple recipe–they just take lots of time, so be patient!):

RAWvolution Onion Bread


3 lg yellow onions
3/4 c flax seed, ground in a high speed blender
3/4 c raw sunflower seeds, ground in a food processor
1/2 c Nama Shoyu  (I am going to use coconut aminos instead)
1/3 C olive oil


Peel and halve the onions  in a food processor, cut the onions with the slicing disk  transfer to a large mixing bowl, add the remaining ingredients, and mix until all are thoroughly combined.
Spread 2 cups of mixture evenly on a dehydrator tray with a teflex sheet. Repeat until all the mixture is used.  Dehydrate at 100 for 24 hours flip the crackers onto a tray with mesh only and remove teflex dehydrate another 12 hours.  Once dehydrated cut into 9 equal pieces.

These should satisfy my carb cravings! Other than that, I feel pretty good with a bit more energy than that last few days. My stomach has calmed down too, but I am still anxiously awaiting Friday’s colonic! 🙂

If anyone has any questions I can answer that I have not touched on or you would like me to focus more on my actual daily menu, etc., I am open to suggestions! Just leave me a comment!

I leave you with this excerpt from the book Sick and Tired by Robert O. Young:

People are sick and tired because they’re rotting inside. Other words for it are fermenting or molding. Our bodies become infested with “bugs” that actually feed off us, and we’re basically hosting a parasite party. The fact is, most everyone has this to some extent because it’s not something foreign, but a part of us that’s out of control. The malnutrition and poisons involved in this process are what make us sick.

Are you ready to take control back and not feel sick and tired anymore? You can have energy, love, health and PEACE, if you change your food. Change your food, change your LIFE!

Candida Cleanse Journal Entry # 11 – Buckwheat Cinnamon Rolls

April 13, 2012, Day 13: I ran over 5 miles today. I deserve a treat, don’t I? I recently found a recipe for cinnamon rolls made with buckwheat flour and since buckwheat and I are now best friends, I figured I would attempt to make them. Note: I am not an excellent baker. They did however, satisfy bread and sweet cravings all in one shot and my boyfriend liked them (like, for real…not even just pretending to be nice), so that’s good enough for me. These days, on this diet, you kinda have to take what you can get in the “sweet” department. These cinnamon rolls probably wouldn’t impress someone eating SAD (standard American diet) or someone with a true sweet tooth, but they work for those of us who want something just sweet enough and who care about our health and respect our bodies. 😉

I butchered the heck out of the original recipe, so I guess that means I get to call this my original recipe? 🙂  Are you ready for them? Note: There are a few different parts, what with the dry ingredients, wet ingredients, filling and icing.

Buckwheat Cinnamon Rolls

Dry Ingredients:

3 cups raw buckwheat flour (grind up buckwheat in “dry” container of your Vitamix and watch them magically turn to flour!)

1 cup tapioca (arrowroot) flour

1 tablespoon baking powder

1 teaspoon sea salt

1/2 teaspoon baking soda

Wet Ingredients:

1 cup canned organic pure pumpkin (make sure it’s not pumpkin pie filling–using just pumpkin here)

1 cup unsweetened organic applesauce (this is the only ingredient that may not be 100% kosher on the Candida diet…according to most resources, apples are okay, but they say to consume green)

1/3 cup melted virgin unrefined coconut oil

1 tsp raw vanilla powder


1/4 to 1/2 cup softened virgin, unrefined coconut oil

5 drops liquid stevia, optional

2 to 4 tablespoons (or more) Saigon cinnamon


3/4 cup pure pumpkin

1-2 drops liquid stevia, optional

2 tablespoons coconut oil

2 tablespoons unsweetened applesauce

2 tablespoons arrowroot powder

2 teaspoons vanilla powder

1/8 teaspoon sea salt

Blend all ingredients until creamy

 Cooking instructions:

Preheat oven to 350 degrees. Use arrowroot powder to flour a cupcake pan.

Whisk together the dry ingredients in a large mixing bowl.

Place all of the wet ingredients into your Vitamix or high powered blender and blend until very smooth and creamy (btw, this by itself was insane!). Pour the wet into the dry ingredients and whisk together. Once it becomes too thick to whisk, you can get down and dirty and use your hands to finish mixing it together.

Use your arrowroot powder to flour a surface where you can roll out your dough and roll into a rectangle shape. Sprinkle the top of the dough with flour if it is too sticky. Try not to use too much flour otherwise you run the risk of the rolls being too dense.

Spread softened coconut oil over the top of the dough. It’s better if the oil is softened vs. melted because it could leak out of the sides when you roll it and make it hard to roll and hold its shape.  Sprinkle with cinnamon and add a few drops of liquid stevia if desired.

Begin to roll from the long end down towards you. If your dough seems stuck, use a thin spatula coated with flour. Once the dough has been rolled out, slice it with a serrated knife, and place the rolls into your floured pan. Bake for about 30 to 35 minutes.

Pour the frosting on top of the cinnamon rolls as they come out of the oven. Enjoy!

For more recipes or information on Nutrition Coaching, contact me!


Candida Cleanse Journal Entry #9 – More Fun Things to Eat

April 10, 2012, Day 10: I gotta quote Ice Cube and say “today was a good day”. I ate frozen blueberries today because everyone told me I could! Nee ner nee ner nee ner. They were DELICIOUS!   :p

As I have mentioned previously, there is a TON of conflicting info out there, so I am just trying to put my faith in a few trusted sources and friends. Otherwise, it gets way too complicated. So I think I am kinda getting the hang of this; you kinda have to learn fast. Ha.

This morning did not start off so great. My tummy was kinda pissed at me and the friend who recommended the Dr. Ohhira’s pro-biotic warned me it might take a day or so to get used to and it just means that they are working. I felt much better towards the middle of the day and have had much more energy all around.

I was really excited to go to Whole Foods this afternoon because I wanted stock up on buckwheat (pictured below). Buckwheat is a gluten free grain that is safe to eat on the Candida diet (yay!). I really like buckwheat (or groats, or kasha) and I used to consume more of it so I am looking forward to reincorporating them into my diet. These can be consumed raw, if you soak them. So as we speak, they are taking a bath and I am looking forward to a delicious breakfast tomorrow morning. They taste amazing blended with berries and I will add a teeny bit of stevia.

I also made Chocolate Chia Seed Pudding using unsweetened chocolate almond milk, chia seeds (pictured), a pinch of raw vanilla powder and cinnamon (it’s SO yum!!!). Chia is AMAZING, if you don’t already know! Those teensy cute little seeds pack a powerful punch and are filled with awesome omega-3s, complete protein and fiber! If you would like to read more, you can check out a previous post I devoted all to the infamous chia seed here.

I am making this dessert thing work for me, friends! And it’s amazing how my taste buds  have changed. I find myself sucking on lemons and limes because they have become “sweet” to me, lol. I feel like I have just eaten “magic fruit”…you know, the one that makes sweet things sour and sour things sweet?!? Anyone ever tried that? It’s wild!

I think overall, this is going to be an uphill battle that I plan to win. It is hard and it’s funny because as a vegan, I thought I was already lovingly over-thinking my food choices, and now it’s like 100x’s more complicated! I am finding tasty foods though and in the end, this is going to be a really good thing. I choose to no longer be a slave to sugar and am appalled when I think back to how much I would consume throughout the course of an average day. Hey, agave and honey do count and I used it all religiously.

I hope that  for those of you who are reading, you will be able to feel that you can conquer Candida too and even do it as a vegan! It all boils down to priorities and self love. I know I am the only person who is 100% in control of me, so if I want to feel good, I have to be the one to do the work.

May you all be blessed with the strength and power to take your health into your own hands. That ability resides within you, I promise; just search for it and it will appear if you want to feel good badly enough! You will know when it’s time.  I’m here to help guide you if you should need.

Remember: “If we are facing in the right direction, all we have to do is keep on walking”.  ~Buddhist Saying


Candida Cleanse Journal Entry #6

April 7, 2012, Day 7: So sorry I could not post yesterday. The Passover holiday took precedence. I was a little nervous about Passover this year since I was a misfit again and had to find somewhere to go for seder. I did not want to invite myself to someone’s house I barely knew and then not eat anything. It would appear so rude (especially to a Jewish cook, lol)! We were invited to my friend Paul’s house (or rather, I invited us, ha!) and Paul is sort of like the closest thing I have to family out here in FLA. We have been friends for 4 yrs now and he and his boyfriend are both veggies, so at least we were “kind of” in the same boat with the food thing. I asked if it would be okay for me to bring a couple things we could all eat and that was fine. It was a very non-traditional seder (surprisingly less formal than my own family’s back in Cali, which I thought was unheard of!). The non-Jews outnumbered the Jews and there was so much food! Since it was non-traditional, and I am not super strict on practicing, I brought a lentil salad (traditionally, Ashkenazi Jews do not consume lentils on Passover) and my version of an Israeli salad. Paul’s boyfriend made 2 different hummus recipes and they were fabulous! One had sun-dried tomatoes and the other had sesame oil, cilantro and parsley (I think). I ate them with a little matzah. Matzah is yeast-free and as I mentioned on my Facebook page yesterday, Passover seems like it’s the perfect anti-Candida holiday since it’s totally about omitting chametz, or leavened foods (things with yeast!).

Here is my Alternative Israeli Salad:

Here is the recipe:

1 cucumber, chopped

1 carton plum tomatoes, chopped

1/4-1/2 red onion, chopped

1 large handful of parsley, chopped

2-3 tbsp. apple cider vinegar

2 tbsp. olive oil

Sea salt to taste

Chop up all ingredients and put into a large bowl. Add apple cider vinegar, olive oil and salt. Coat veggies well. Let stand in fridge for about an hour to let flavors mesh.

This salad is refreshing, simple and light! Enjoy anytime, really!

The other salad (the sacrilegious one) I didn’t get a photo of, but here is the recipe:

Lentil Salad

1 cup lentils (cooked and cooled)

1/2 yellow bell pepper, chopped

1 large handful parsley, chopped

1/4 red onion, chopped

Apple cider vinegar

Olive oil

Sea salt to taste

Chop onions and place in a large bowl. Cover with apple cider vinegar and let sit for a bit to soak. Chop up the yellow pepper and parsley and add that to the onion. Add a splash of olive oil and mix everything together. Finally, add the cooked lentils. You can add more oil if needed. Salt to taste.

To my surprise, both salads were completely gone by the end of the night and people kept complimenting me on them! I honestly didn’t think anyone would touch them except for us veggies, but it felt good to contribute something healthy to the mostly not healthy traditional Passover meal. 🙂

Paul’s boyfriend also made some roasted asparagus and Brussel’s sprouts (yay!), so I honestly had so much to eat. I hadn’t felt “full” in while, and it felt nice since that is how you are supposed to feel on Passover. You are supposed to feel so full that you have to lean to one side of your chair. 😉

Coincidentally, a woman I met at the seder had just been told by a friend that day that she should do the Candida cleanse! This woman had never even heard about Candida up until then and then meets ME?!? Talk about divine intervention!

I have been trying to do my smoothie that I was used to having every morning, but I have to be honest; without banana, it’s just not the same. I am typically blending up the following currently:

  • 1 cup unsweetened almond milk
  • 1 scoop almond or sunflower seed butter (unsweetened, of course)
  • 1 scoop Amazing Grass powder (this is naturally sugar free as well)
  • 1 tsp hemp seeds
  • 1 tsp chia seeds
  • 1 oz. raw nuts such as almonds or pecans (I really miss cashews)
  • 1 scoop diatomaceous earth
  • 1-2 drops liquid stevia
  • Vietnamese cinnamon
  • 4-5 ice cubes

That seems to be palatable, but it’s nothing I am dying over. At least it’s got a ton of nutrients in it!

I went for an awesome 5 mi run today and afterwards, I was craving quinoa, so I whipped this up:

This is rainbow chard, kale, red pepper and yellow pepper sauteed in coconut oil, coconut aminos and garlic. I served it over my quinoa and topped it with raw sesame seeds.

So all in all, I am finding more ways to “spice up” my meals. It does take a bit of patience and creativity. I feel good though! Are any of you feeling inspired to do this with me yet?? Just say the word! If you aren’t ready for quite this much challenge, just remember little changes add up to big ones, so we can start small. I’m here to help and am honored to answer the call! My philosophy has always been to meet my clients where they are holding and to never push my personal beliefs about food on anyone. So, don’t be intimidated! We can work as a team and I can meet you where ever you are comfortable! I’m ready when you are!