sprouted lentil burgers, drinking kale juice and coco macaroons

Hello, Goat City followers!

I have just finished level 2 of my 5-level Holistic Nutrition Course at Tulsi here in DC. Wow, I have learned a bunch, and I have so much more to learn. Brain exploding!

Started drinking my kale cooking water and using it to make tahini or almond butter sauces and drizzles. It has all the good stuff in it, and I usually just toss it! Now I am trying to toss it back. Just one of the many good nutrition tips I have learned in my classes...

Last night I wanted to have germinated brown rice, sprouted lentils and kale -n- dandelion greens, with a tahini-parsley sauce drizzle, only...I wanted that to not be boring! So, I highly recommend turning your "boring" lentils into burgers -- throw 1 c lentils cooked for about 10 mins (the sprouted variety cooks faster) into your food processor with 2 cloves of garlic, some sea salt and black pepper, and a splash of your cooking juice from the kale (just so it holds together). Bake for 20-25 mins in a baking dish with a little olive oil brushed on the burgers and in the pan at 350.

Perfect timing for 25 minute germinated brown rice to cook simultaneously.

In the meantime, make your sauce: 2 T tahini, splash of kale/dande green cooking water til you like the consistency, 1/4 c finely chopped parsley, splash of Braggs, sea salt and bl pepper (sorry I don't really measure, so it's just to taste). A hit of ginger root would have been nice too, next time!

And then for dessert, goat balls, I mean, coconut almond macaroons:
food process:
equal parts sprouted almonds and coconut flakes
add 1-2 t gf bourbon vanilla
dash of sea salt
3-4 large spoonfuls of coconut oil
pulse til it looks like it will form balls, adding more vanilla or oil as needed.
I don't miss the agave, but I guess you could add honey, agave or maple syrup at will. You're on your own there, since I have a no sugar diet, so both recipes are candida/bacteria kill-friendly! yay.
More tips: coconut oil is a good for you saturated fat that also has anti-fungal properties and is in general very healing.

enjoy xo

candida kill redux

ugh.
I thought I was done with candida overgrowth in 2007, when I did my anti-candida diet as the beginning of my path to find out what was going on with my health.
Turns out pregnancy, miscarriage, two surgeries and two rounds of antibiotics within the space of four months tipped the balance.

I started itching in September, one month after the traumas ended. It hasn't stopped. I also had trouble staying awake, breathing and felt anxious more and more.

Determined to make 2011 a better year and the year a pregnancy will stay to term, I started researching my symptoms, and they came up matching, yet again and again, candida overgrowth. Coupled with my recent yeast allergy results, I decided it was time for a kill.



candida diet breakfast - coconut almond crepes with ground beef and veg topper (I like that you can see the steam coming off my tea in this one)

So, no sugars of any kind, fruit, yeast, fermented foods/drinks, gluten (duh), leftovers, shrooms, olives, vinegars, condiments for 3-4 weeks. Basically, I am eating veg, nuts, seeds, eggs, meat and oils. Once a week I have a "treat"...a coconut agave almond macaroon, for example. Some blueberry pancakes with almond butter and a pin head of agave. Some brown rice pasta.

Today I am stepping gingerly over a sad milestone. 2/11/11 was my due date. So, this morning I made myself some crazy savory crepes. I am going for a walk. I might go shopping for a prize. I will probably get myself some flowers.

Here is the savory crepe recipe. Just in time for a Valentine's Day brunch!

coconut almond crepes with rosemary beef and veg

crepes

1/2 c buckwheat or garbanzo flour (or combo)
1/2 c coconut flour
1/2 c almond meal
(you can use 1 1/2 c garbanzo flour instead of a mixture)
1 t baking powder
1/2 t sea salt
sift together.
make a well in center and add:
1 egg
1 1/4 c water
2 T olive oil
stir til the consistency of heavy cream
set aside.

topper
in a large skillet, fry up 1/2 lb of ground beef, 1 sm chopped onion, 3-4 cloves garlic. Add chopped zuke, chopped parsley and fresh rosemary towards end. Season w/ sea salt and black pepper to taste. Set aside.

in that same skillet, make your crepes. use walnut or olive oil. top with beef mixture.

enjoy, and be well~