Date Coconut ‘Fudge’

Clearly these are not on the candida diet, they are however nutritious, raw, vegan spheres of deliciousness.  This recipe was sent to me by my friend Jess who accepted my offer to make these for her, everyone needs a taste tester!  The original recipe calls them ‘Bliss Balls’ and they are blissfully good and round but the name just seems a little over the top.  The texture of this naturally sweet snack is similar to fudge due to the dates and Dutch process cocoa powder, yum! These snacks are packed with protein from the almonds, and full of fiber from the dates, which also provide energy-fueling carbohydrates and have more potassium than bananas.

I was too busy cuddling Jess's new baby to remember to take a picture of these yummy treats! Thanks to EcoBeautyEditor for the picture.


1  1/2 cups raw almonds

1/2 cup unsweetened cocoa

2 cup dates

2 tsp coconut, plus more for rolling (optional)

Enough water to make it sticky

Grind nuts in a food processor.  Add in dates, cocoa and coconut.   Blend until mixed, then slowly add in water until the mixture is sticky but stays together.  Roll into golf ball-sized balls, and cover with shredded coconut.  These remain fresh in an air-tight container for a week but I bet they’ll get eaten way before then!

Calamari Salad

This is one of my favorites and I finally got the recipe from my dad while he was making some for us over the Christmas holiday.  This salad is really yummy served over a bed of thin sliced crunchy romaine lettuce.  If you don’t have any calamari, shrimp would be a good substitute or try a mixture of the two.


Calamari, green olives and celery with lemon garlic dressing



1 pound squid, thawed if necessary, sliced into bite sized rings and tentacles

use a 2-1 ratio of olive oil to lemon juice.  For 1 pound of squid it’s about 1/2 cup oil and 1/4 cup lemon juice

1 hot pepper, chopped small.  Use a dried red pepper, a small jalapeño or any other hot pepper you’re fond of!

2 large cloves garlic, pressed or mashed fine

1 celery heart (or about 4 regular stalks) chopped leaves and all.

1/2-3/4 cup green olives with pimentos, roughly chopped.  You can also use good black Greek olives.

The Procedure

Put a pot of water on to boil.  Make sure it will hold all the squid and while the water is getting hot, make the dressing.

Start with a salad bowl that will accommodate all the ingredients.  Add everything but the squid and mix together well.  Add salt to taste.

Cook the squid quickly in the large pot with boiling water.  Add the squid to the boiling water and cook for no more than 2 minutes, you don’t want rubbery calamari!  Drain into a colander and add to the dressing.  Mix well and let it marinate in the fridge for at least an hour, tastes even better the next day!  Serve over salad greens.

I am working on perfecting a coconut yogurt recipe since my dad got me an awesome yogurt maker for Christmas!  If anyone has any suggestions, please let me know.  I’ll post what I’ve come up with in a week or so, I have a few different formulas I want to test out.


Pumpkin Pie and Coconut Ice Cream

Well, it’s been a busy week or so since I last posted.  I have been spending much of my time getting my new website going so we can launch on December 4th!  I have also been working on Shire City Herbals, the small batch, hand crafted herbal creations my husband Dana and I have been formulating, also launching on December 4th at Alchemy Initiative’sHandmade Holiday Festival It’s been fun getting ready to launch our new venture but I did set aside some time on Wednesday and Thursday to make Thanksgiving dessert with my sister, who is also on the Candida diet.  Both of these desserts were a big hit, I didn’t get a picture of the finished ice cream, we ate it all!

Pumpkin Pie with an Almond Crust

For the crust:

Combine 1 1/2 cups of ground pecans and/or almonds (almond meal) and 3 Tablespoons coconut oil until they form a crumbly even mixture.  Press this mixture evenly into the bottom and sides of your pie dish, we used a 8×8 glass baking dish.

Bake at 350 for 8-10 minutes, making sure it doesn’t brown too much.  Set aside while you make the filling…

Pumpkin Pie Filling:

1 lb or a 15 oz can of organic pumpkin

4 large organic eggs

1 cup organic coconut milk

1 tsp each cinnamon, ginger, nutmeg and allspice

Stevia to taste, add it at the end a bit at a time.

Everything goes into one bowl and gets whipped together, we used my wand blender but a food processor or a whisk and some elbow grease would also work just fine.  When it’s all mixed into a uniform pumpkin puree, pour it into your pre baked crust and bake at 350 for 45 minutes to an hour, till the middle is firm and the sides are just starting to pull away from the baking dish.  Let it cool before you eat it.   Best to distract yourself by making ice cream while the pie cools…

Coconut Ice Cream:

1 can (13 or so oz) Organic Coconut Milk

1 1/2 cups unsweetened coconut flakes, toasted, if you like for even more flavor

2 eggs

2 egg yolks

Stevia to taste

First, toast the coconut.

Slowly toasting the coconut over low heat.

Next whip the eggs and yolks in a stainless steel bowl large enough to accommodate all the ingredients.   Use a hand blender and whip until the eggs get lighter in color and thicker in texture, about 5-10 minutes.

Get a sauce pan with simmering water ready, one that your whipping bowl fits into nicely, without too much space around the edges.  Make sure the water won’t over flow when you set the bowl into the pan and, make sure the bowl doesn’t touch the bottom of the pan, it should be surrounded by the simmering water on all sides.

Adding coconut milk to the whipped eggs over an improvised double boiler.

Now you are going to set your egg bowl into the simmering water, continuing to whip while adding the coconut milk, toasted coconut and stevia.  Add slowly and steadily and continue to whip the mixture until it thickens and is cooked through.  You now have coconut custard, creamy yellow in color and very rich.  You can eat as is or cill it throughly in an ice bath, stirring all the while untill it’s totally cool.

Cooling the custard in an ice bath before it goes into the ice cream maker.

Pour the cooled custard into your ice cream maker and proceed as you would with any other ice cream.  Serve with fresh ground nutmeg and of course, pie!

Happy Thanksgiving!!

Tempeh Sausage, Oh Yeah!

This recipe is straight from Vegan With A Vengeance’ and can be used in so many things, as a side, with eggs, in gravy, chili and pasta sauce…the possibilities are endless!  This recipe is very simple and easy to make: 4 servings in about 25 minutes.  This recipe doubles easily and keeps well in the fridge for a few days, if it lasts that long!

Tempeh Sausage Crumble with Eggs


    8 oz package tempeh
    1 tablespoon fennel seed
    1 teaspoon dried basil
    1 teaspoon dried margoram or oregano
    1/2 teaspoon red pepper flakes
    1/2 teaspoon dried sage
    2 teaspoons garlic, minced
    2 tablespoons tamari or soy sauce
    1 tablespoon olive oil
    juice of 1/2 a lemon
    The How To:
    In a saute pan, crumble the tempeh and add enough water to almost cover it. Over medium high heat, steam the tempeh until most of the water is absorbed, about 12-15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.
    I used the left over tempeh sausage as an excuse to make pizza from scratch.  The dough only took a couple of hours and not much work.  Made sauce, carmalized onions, kale and shredded cheese to go on top.  Not exactly Candida diet friendly but Brian and Dana seemed to be pretty happy with dinner last night!  I baked spaghetti squash and ate that topped with the sauce, kale and grated Romano sheep’s cheese, yum!

Heavy Metal Detoxing: Chlorella Super Food!

Chlorella can be very helpful to those on a Candida elimination diet, check out the list of positive health benifits and consider adding some algae to your diet!

Chlorella is perhaps most well known for its ability to detox your body by binding to toxins, such as mercury and carrying them out of your system.

But that’s not all this green algae is good for.

Chlorella can also be of great benefit to vegetarians and vegans who want proteins and B vitamins from a non-animal source. Chlorella is about 60 percent protein, and is considered to be a “complete protein” source because it contains all the essential amino acids your body needs.

Other health benefits include:

  • Repairing nerve tissues
  • Enhancing your immune system and reducing your cancer risk                     (A strong immune system is essential for Candida elimination.)
  • Improving digestion (Candida is very disruptive to the digestive process, your digestive system needs all the help it can get.)
  • Promoting healthy pH levels in your gut, which in turn helps good bacteria to thrive. (Candida thrives when your pH is out of balance.)
  • Enhancing your ability to focus and concentrate (Many Candida sufferers report brain fog as a major symptom.)
  • Increasing your energy levels (Fighting Candida requires a lot of energy!)
  • Normalizing your blood sugar and blood pressure

The rest of this article can be read on Dr. Mercola’s Website, check it out!

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