Super Easy Kale Chips

kale chips 2

I read recently that kale was “out” and cauliflower was “in.” Our culture is so strange sometimes and we witness our food go through trends, just like clothing does. Kale will never be “out” to me, and will always have a place in my heart and in my kitchen.

My mom is growing a TON of kale right now, so I get to reap the benefits of her green thumb. Lucky me!!

…and I don’t know if you have bought kale chips in the market lately, but they are SO expensive, so why not make them yourself?!? Of course, having a dehydrator helps, but you can always make them in the oven too, on the lowest setting that is available to you.

These are really incredibly simple, so make sure to try them! They make a great snack for the kids, or to take on the go, but just beware, they will go FAST!

Simply Sweet Kale Chips

Ingredients

  • 1 head of kale (any variety)
  • Virgin, unrefined coconut oil
  • Sea salt
  • Raw honey

Preparation

Rinse and dry your kale. Cut into chunks or break apart into decent size “chip” pieces. If you do them too small, they shrink right up and you get nothing! ūüôĀ

Pour about 1 tbsp. of liquid coconut oil over kale. If your coconut oil is solid, you can place the jar in warm water and it will turn to liquid rather quickly.

Sprinkle about 1 tsp. sea salt onto your kale and massage oil and salt into the kale. This helps to break it down a bit and will help the sweetness from the honey stick.

Drizzle about 1 tbsp. (or more…depending on how sweet you want them) onto your kale and continue to massage the kale.

Spread onto your dehydrator sheets and try not to let them touch and get piled on one another. Dehydrate at about 118 degrees F for about 12-14 hrs.

If you do not have a dehydrator, you can make them in the oven by heating your oven to 145 degrees F and bake until crispy, 4 to 5 hours.

Here’s a crazy idea…why not make them for Labor Day??? It’s always nice to contribute a conscious snack to a party or BBQ and I guarantee, your friends will love them!

If you liked this recipe and would like to add more healthy foods like it to your diet, contact me for a FREE NUTRITION STRATEGY SESSION! I look forward to hearing from you and wish you a healthy day!

Chocolate Cranberry Chia “Mighty Bars”

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So, just about every weekend, I head to Cafe Gratitude after doing yoga at the Yoga Collective and pick up one of their “I am Mighty” superfood bars. ¬†The bars consist of raw ingredients such as hemp seeds, cacao nibs, goji berries, coconut flakes, almond butter, etc. I decided that I would try to make my own version of these bars to try to save a bit of money (since they are over $7 each), and save my visits to ‘Gratitude for special occasions and delicious meals with friends. It’s undoubtedly one of my favorite restaurants on the planet and they serve up some really tasty and beautiful food.

I created my own version this past 4th of July because I wanted to bring something conscious to a holiday BBQ we were attending, and since I rarely write recipes down, I had to fake it with my second batch, but you know what? They came out pretty flippin’ AWESOME!! This is my favorite thing about making raw desserts…no baking, no exact measurements; just playing around until I like how it tastes and feels! It’s super fun! So, here ya have it… Healing Thru Foods version of the ‘Mighty, which I hope you will try and enjoy as much as I do (the entire batch is nearly gone already, lol!).

Chocolate Cranberry Chia “Mighty Bars” Recipe:

(makes 9-10 bars)

Ingredients for bars: IMG_0452

  • 2 cups almond meal
  • 1/2 cup cacao nibs
  • 1/4 cup chia seeds
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/2 dried cranberries (or you can use gojis, dried blueberries, or any dried berry of choice)
  • 1 tbsp. raw coconut butter
  • 1 tsp. raw honey
  • 1 teensy pinch of sea salt

(Un)Cooking instructions:

1. Soak cranberries in warm water for about 5 min. 2013-08-04 13.48.34

2. Add all other ingredients to your food processor. Do not yet process.

3. Drain cranberries and add to food processor and grind up all ingredients.

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4. Form into little squares (try to make them about 1/4″ thick).

Ingredients for raw chocolate:

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  • 2 tbsp. raw coconut butter
  • 1/4 cup virgin, unrefined coconut oil
  • 1/4 cup raw honey (or 100% grade B maple syrup) this is to taste, so if you desire sweeter chocolate, feel free to add more sweeter or choice
  • 1 cup raw cacao powder

(Un)Cooking instructions:

1. Melt down coconut oil to liquid form if it’s solid. You can do this either by placing the jar in hot water, or scooping out your desired amount and heating it on low in a sauce pan.

2. Add coconut oil to a medium sized bowl and add coconut butter, cacao, and honey.

3. Whisk together to get a nice, thick liquid chocolate.

Dip each bar half way into the chocolate and lay out in a glass baking pan on parchment paper. Stick bars in the freezer for about 20 minutes.

Will keep in fridge or freezer for about a week.

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Enjoy these bars as a quick and healthy (yes, they ARE healthy) on-the-go snack, a dessert alternative, or a post-work out replenisher, since it’s PACKED with protein!

For more delicious plant-based recipes like these or for nutrition coaching information, contact Dori from Healing Thru Food today!

 

Nut Butters-What’s the “Jiff”erence?

PBlove

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.

Ingredients:

MADE FROM ROASTED PEANUTS AND SUGAR, CONTAINS 2% OR LESS OF: MOLASSES, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, SALT.

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!

 

 

Purslane-The Gourmet Weed

Purslane is a weed that grows wild all over California, so I am hoping to come across it soon! It is known for being a rich source of vitamin B-12 which as a vegan, is really important to me, since I need to supplement. It’s nice to have another food source besides nutritional yeast (which I can’t get enough of!). Purslane also contains impressive amounts of Omega-3s, antioxidants, fiber and the rest of the B-vitamin gang.

I was thumbing through a beautiful book I had gotten as a gift from a dear friend called Everyday Raw Express by Matthew Kenney and found this recipe for purslane with a delicious looking red pepper dressing. I got so excited about it (for me, B-12 is a “buzz” word), that I wanted to share it with all of you! Here it is:

Purslane, Sweet Pepper, Smoked Paprika

Red Pepper Dressing:

1 cup diced red pepper

1 tbsp. smoked paprika

2 tbsp. raw agave

2 tbsp. lemon juice

1/4 cup EVOO

1/4 cup water

Sea salt & pepper to taste

Blend all ingredients for dressing into your Vitamix or high-powered blender until smooth and toss over 4-5 cups purslane and serve.

Simple, right? Let me know what you think! I love comments!

If you would like additional recipes or help with nutrition coaching, please contact (323)905-4483 or healingthrufood@gmail.com

 

 

 

Strawberry Coconut Butter

Heaven. That is what this is. It may become my newest addiction, I’m afraid. A friend forwarded me this recipe,¬†so I have to give credit where credit is due. I had to try it, especially since berries are one of the only fruits I can technically eat right now. Yes, I am still doing the Candida thing, and have been good about not eating sugar, gluten, corn or soy. It’s been about a month and a half now, and I have seen some changes, but my gut tells me to dig deeper, so as soon as I get back to Los Angeles (in 7 weeks), I am probably going to go for blood testing and check for allergies and/or heavy metals.

Being gluten free is probably the easiest out of the four above mentioned. I used to consume organic tofu about once or twice a week and it was so versatile, as you can imagine, so that is a bit tricky. I am living without it, and to be honest, it feels good to not be eating soy right now. Corn as we know, is a whole different ball of wax, and let’s just say I didn’t think I would ever be able to get away from it, since it’s in everything, but it is possible. Sugar. Now this is where I cringe. What have I said since day 1? I MISS BANANAS. I am not going to lie. They are so easy¬†and they make my smoothie so much better than it is now! I still make my smoothies and put all kinds of goodies in it, but it’s sort of a rule of thumb that a good smoothie must have a frozen banana. So, I may add them back in starting June 1. We’ll see. I don’t really like any “diet” that says fruit is a no-no. I mean, c’mon. It’s nature’s candy, right? But I understand that Candida’s favorite food is SUGAR, no matter what the source. ūüôĀ

Speaking of sweets…I bet you came here for your Strawberry Coconut Butter recipe, right? Well, thanks for being patient and reading along. I hope you enjoy this decadent treat! I think it would honestly go great on BANANAS, but I won’t be eating it that way. It’s good on it’s own, lol, or as the creator of this recipe suggests, even dipping more strawberries into it. Yum!

Strawberry Coconut Butter

  • 1 cup coconut butter (*not coconut oil)¬†
  • 1 cup fresh or thawed frozen strawberries
  • A few drops liquid stevia
  • Pinch of sea salt
Blend all ingredients in high powered blender until really smooth. Transfer to glass jar to store. Will keep at room temp for 2 days or in fridge for longer.
Use as a spread or “cream cheese” on any of your favorite gluten free breads or muffins.

 

Candida Cleanse Journal Entry #16 – Food, Glorious Food!

April 22, 2012, Day 22: Happy Earth Day, everyone! I hope you had a wonderful day and weekend! I wanted to make this blog post solely about FOOD! That’s why you are all here, right?

So, today I got creative and made a few new (and very delicious) recipes!

Let’s start with breakfast, shall we? I shared this photo on Facebook once I made it:

I think you guys know how much I love my kale/avocado smoothie, but it usually requires banana. Well, that is just out of the question at this point, so I have to make due. I am really excited about my new stevia product called Stevita! It is probably the best tasting liquid stevia I have tried since you know, some have a nasty after-taste. This is actually quite pleasant. I urge you to give it a shot! Soooooo, I made my smoothie using this “in place” of my banana. The smoothie goes something like this:

Kale Yeah! Smoothie (Modified for Candida)

1 Haas avocado

2 large kale leaves

1/4-1/2 cup freshly juiced apple juice (using green apples, preferably)

1/4 tsp spirulina

1-2 drops Stevita

*1 scoop E-3 Live Renew Me (optional)

2-3 ice cubes

First, make your apple juice. Put all other ingredients into your blender. Blend and add filtered water if smoothie is too thick. Cheers!

I was quite pleased with the taste and the texture and I think anyone would enjoy this smoothie. If you are not concerned about Candida, you can use 1-2 Medjool dates, a splash of agave or a tsp. of raw honey as sweetener and of course, you can have the banana (frozen is best!).

Lunch was super yum, too! I had some rainbow chard on hand, which I LOVE (I love the way it looks to be honest, don’t you?), so I decided to make red bean hummus wraps using the chard as my “wrap”. Here is that recipe:

Red Bean Rainbow Wraps

For hummus:

1 can red kidney beans (yes, I know I should be making my own beans…it’s what I had on hand)

1 tbsp tahini (sesame seed paste)

1/4 cup olive oil

1-2 tbsp water

1/4 lemon sqeezed

1 garlic clove

pepper

sea salt

Blend all in mini food prep and put aside.

Remaining ingredients:

1 large rainbow chard leaf, rinsed well and cut in half width-wise

2 slices avocado

1/4 cucumber, cut into thin slices, then chunks

1/2 Roma tomato, chopped

1/4 scallion, chopped

Raw sesame seeds (optional)

Dry chard leaves and lay them flat. Spread red bean hummus into leaves. Layer on top the cucumber,  avocado, tomato and scallions. Top with raw sesame seeds and roll into wraps. Enjoy!

These were so light and refreshing (not to mention filling!). I will definitely be making these again as they were super easy and would probably travel well. In fact, I think I know what I’m having for lunch tomorrow! ūüėČ

Let’s move on to dinner! While grocery shopping this afternoon, I picked up some buckwheat soba noodles and was inspired to make a stir-fry because let’s face it, everyone loves noodles; myself included, and it had been a while since I have enjoyed them. So, I found a recipe online and of course modified it. At first I thought I could use some red curry paste I have on hand, but alas, it contains sugar (always read ingredients!), so I had to resort to something else. I love a good Pad Thai with peanut sauce, but PB is out. Guess what though? Almond butter and sunflower seed butter are IN and you know, they taste just as delicious! We’re on!

Almond Butter Soba Noodle Stir-Fry

4 oz. buckwheat soba noodles (such as the ones above)

1/4-1/2 red bell pepper, sliced thin

1 cup shredded cabbage (I used purple)

1 cup broccoli florets

2 garlic cloves, minced

4 scallions, sliced thin

Coconut oil

Crushed red pepper flakes (optional)

For sauce:

3 tbsp almond butter

3 tbsp water

Splash apple cider vinegar (or if not worried about Candida,  3 tbsp unseasoned rice vinegar)

2 tbsp coconut aminos (or tamari)

Whisk together the almond butter and water until smooth. Then whisk in ACV and coconut aminos. Set aside.

Bring a large pot of water to boil and add soba noodles, cooking until just tender; about 10 minutes. Drain, rinse and set aside.

In a large saute pan or wok, heat a splash of coconut oil over medium-high heat. Add in the garlic, cabbage, broccoli and saute for about 10 min (do not overcook–keep veggies crisp). Remove veggies from heat and add the noodles. Toss in the scallions and red pepper flakes to desired spiciness.

Pour the sauce over the noodles and veggies and coat well. I turned the heat back on low and mixed it together while it heated up the sauce a bit. I garnished with raw sesame seeds. They are so nutritive and supply us with a great amount of copper, magnesium and calcium! I use them as much as I can! Sorry there is no pic of the finished product. My phone does not have a flash, so I could not get a great pic as it had already gotten dark! ūüôĀ Make it yourself to see what it looks like! ūüėČ

I hope you have enjoyed my Sunday food adventures and try experimenting with these recipes!

For more recipes or questions about coaching services, feel free to contact me!

 

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. ūüôā 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

Ingredients: 

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

Directions: 

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! ūüôā

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 #10 – Experiencing Die-Off

April 12, 2012, Day 12: My body is definitely going through a bit of a healing crisis, so to speak. The Candida are dying off and I am experiencing the typical symptoms you can find if you do a search for what to expect; fatigue, stomach discomfort, body itching and feeling super cold (in MIAMI). All morning, I felt like I was moving in slow motion and I did not know how¬†I would make through the rest of the day. I especially didn’t know how I would have energy to teach my cooking class today. I read that water and vitamin C were recommended (among other things). I took 1,000 mg of vitamin C on my lunch break and it seemed to give me the boost of energy I needed to go be with children today. I was so glad! I also read that dry skin brushing helps rid the body of toxins, so I bought a pretty new brush. This should probably help a lot considering our skin is our largest organ and next to the colon, it is also an important waste management system. Dry skin brushing basically removes a layer of gunk so you can essentially sweat out more toxins. I’m excited to add this in as a bathroom ritual. A plus for dry skin brushing is that it also helps get rid of cellulite and what woman doesn’t like the sound of that?!?

I don’t know if I mentioned that I was (am) a big gum chewer. I know, I know. But I have just always liked gum and since I started this diet, gum was pretty much out unless I could find gum with xylitol (sans a bunch of artificial crap), and today I did! I found Spry! So, here are my new 2 favorite things I got today! Random, I know…but both make me really happy! ūüôā

I also¬†received¬†my E3 Live Renew Me, which is a “blend of nutritional plant-derived MSM (methyl sulfonyl methane), spirulina, E3AFA‚ĄĘ, certified organic cayenne pepper, wild-crafted South American camu-camu, E3 AFAMend‚ĄĘ, E3 Phenalmin‚ĄĘ, tocotrienol & tocopherol (Vitamin E complex), and crystalloid electrolyte sea minerals. These exceptional foods have been shown to boost the immune system and help your body eliminate toxins.” It’s in powder form, so I will just add it to my smoothie along with the 500 other things I drink! Here is the E3 Live Renew Me and I cannot wait to start taking this tomorrow! It’s supposed to really help with Candida! I have very high hopes!

I had that raw buckwheat cereal for breakfast again today. I absolutely love it and it’s so filling! For snack, I had a smoothie: almond milk, blueberries, Amazing Grass, chia seeds, diatomaceous earth and liquid stevia.

Lunch was this awesome kelp noodle salad with cucumber, red pepper, purple cabbage, green onion, avocado and raw sesame seeds with my favorite sesame dressing.

Dinner was AWESOME! I was actually kinda impressed with myself as it was getting late and I am a little less creative lately. I do admit, it takes a bit longer to get into my “groove” preparing meals. Let’s just say, never underestimate the power of SOUP. I threw together this super tasty black bean and quinoa soup with celery, onions, carrots (I haven’t been consuming many carrots), garlic, tomato, and it was seasoned with paprika, cumin, oregano, chili powder, sea salt and pepper and then topped with fresh cilantro. Man oh man, was it a winner! I will definitely be making that again. Sorry no pic.

So, with regards to the die-off, I think the symptoms are way worse in the morning. I have been taking my super high-grade probiotic right before bed (guarantees an empty stomach) and then again right when I wake up, so perhaps that is why. I have read though that the probiotics are not as intense as the antifungals, so I am not sure exactly what it is. All I know is, I think¬†it’s working! ūüôā

I can’t believe how quickly the time is going by as well. I am already 12 days into this thing and I can easily see myself not having much of a problem finding things to eat and lasting as long as I need to until I see changes and feel better. I just have to tell myself that it is okay¬†to miss certain foods (like chocolate, honey and nutritional yeast) and that maybe one day I can enjoy them again. But right now, they are not serving me and I respect my body enough to do what serves it best; no matter how challenging that may seem!

 

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 #8 – I Kinda Messed Up

April 9, 2012, Day 9: The cravings have been getting worse. They happen mostly at night, but I just try to ignore them. Funny thing is though, I don’t even know really what I would want to eat if I could eat anything. I just want SUGAR. It’s intense, man.

So, I kinda may have sorta messed. Okay, so even though people told me brown rice was not a good idea, I “cheated” and had it anyway. It’s frustrating for me to think about having only quinoa. I was eating brown rice cakes and even had a few crackers. I think these are going to have to be a no-no, just like my friend Nicole (and a few others) had told me they would be. Also last night, we went out with friends, and I tried to eat as “clean” as I possibly could and I had some sauteed broccoli and black bean soup, but that was a no-no as well. I believe the food may have been cross contaminated because even though this particular restaurant serves many vegan dishes, they also serve non-vegan ones as well. Going out to eat will most definitely have to be put on hold for a long while.

Now, I know some of you reading are probably shaking your heads thinking, “Well, shouldn’t she know all this?” but the truth is, I am learning as¬†I go and I have made an agreement with myself to love myself through this entire process. This diet takes a lot of time to get used to and it’s flippin’ HARD. I may not be perfect off the bat. I think the main lesson I have learned is to keep it as simple as possible, no matter how boring, lol.

On a higher note, my Dr. Ohhira’s probiotics arrived today so I look forward to starting them! I am also getting my E3 Live this week as well from my co-worker, so I know that all that stuff will help.

I am going to start incorporating some buckwheat for breakfast. I have a really yummy recipe for buckwheat groats blended with strawberries, but I will probably sub with another berry such as blueberries. Everything I read says berries are okay. I am a little “iffy”, and honestly probably won’t consume them too often, but maybe in a smoothie or with the groats once in a while. ¬†My friend some of you know as Baking Fairy turned me on to a pretty tasty looking website called choosingraw.com and I want to make these delicious looking buckwheat and quinoa pancakes with pumpkin cream (drool)!!

I must also share this video that my new Facebook friend James posted on my wall today for an awesome 70’s song by Tony Orlando called none other than “Candida!!” Check it out and here have a laugh. It’s pretty rad! Thanks, James!

I will keep you posted on my adventures with quinoa and buckwheat as well as the probiotics! If you’d like more info on what I am taking or what might be best for you, you can always contact me!

Thanks as always, for reading!