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Chickpea & Carrot Casserole (Candida friendly!)
-revised from the Complete Candida Yeast Guidebook
-1 cup dry chickpeas soaked 12-24 hrs
-2 cups carrots finely grated
- 1.5-2 cups almond milk or other
- 1 cup zucchini chopped small
-1 large onion chopped finely
- 2 cloves garlic minced
- 2 large beaten eggs or egg replacer
- 1/3 cup ground sunflower or sesame seeds
-1-2 tbsps coconut oil
- 1 tbsp tamari
-1/4 cup finely chopped parsley
-2 tbsps each basil, paprika, dill weed
-1/2 tsp sea salt
topping: sesame seeds or ground sunflower or pumpkin seeds
Preheat oven to 375 degrees F. Cook chickpeas until tender and use masher or
food processor to mash until smooth. Mix all ingredients together well except
topping. Spread mixture into large oiled casserole dish and sprinkle topping over.
Bake for 40-50 minutes or until browned, firm and cooked through. Serve with
vegetables or salad. Enjoy!
Try Coconut Milk Hot Chocolate!
So delicious on a cool fall day. I just discovered
that "So Delicious" makes a coconut milk
beverage and it is amazing! I tried the vanilla
brand, heated it up and added 2 tsps of organic
dark hot chocolate ...and voila! Delicious!
mmmmm Kale Chips!
My favourite snack and this version is full of fiber, iron and jam packed with
antioxidants! It's also quick to make and perfect as a snack.
-fresh bunch of kale
- salt and pepper to taste
- olive oil
Preheat oven to 425 degrees Fahrenheit.
Wash kale and cut into bit size pieces. Toss with olive oil, salt and pepper in a bowl.
Spread onto baking sheet and place on middle rack. Bake for ~6-7 minutes, then
check and use spatula to loosen kale. Bake for another 4-6 minutes to desired
crispness. Keep a close eye on kale chips as they are baking as they can
brown/burn quickly. Remove and cool for a few minutes before serving.
Power punch smoothie!
Start your day right or as a nutritious mid day snack!
- 1/2 banana
- 1/2 cup blueberries
- 1/2 cup fresh pineapple (or other fruit of choice)
- 1-2 scoops hemp or rice protein powder
- 1 scoop favourite greens product (mine is Green's First)
- 1 tsp vanilla
- 1 tbsp unsweetened shredded coconut
- 3/4 cup unsweetened almond or hemp milk
-Blend until smooth and serve!
Cleansing Enchiladas!
These tasty enchiladas are gluten free, dairy free, vegan and absolutely
scrumptious! They can be eaten on a cleanse for most so long as you don't need to
avoid tomatoes or other veggies in this recipe. This recipe is also quick to make but
using ready-made salsa and refried black beans. You can use any kind and
homemade of course is even better.
- 1 can of Amy's (or other) refried black beans
- 1 jar of your favourite salsa
- brown rice wraps
- peppers, onions, zucchini
Sauté some onions in coconut oil along with peppers and zucchini. Heat up some
refried beans on stove (low heat is fine).
Pour a small amount of salsa onto the bottom of a glass rectangular pan. Preheat
oven to 350 degrees Fahrenheit. Heat rice wraps one at a time for only a minute or
two until they bend a little easier. Fill with black beans and veggies and then roll up
and place in glass pan. Continue until you have filled pan with little 'rolls' that are
together nicely (about 6 or 7 rolls). Pour the rest of the salsa over your 'rolls' so
that they are evenly covered. A bit of extra salsa will help soften the rice wraps as
they bake. Bake covered for 30-35 minutes. Let stand uncovered for a few minutes
before serving. Enjoy!
Fish Taco-less Surprise!
Fish tacos is one of my favourite dinners and this one just kind of came together.
-brown rice cooked
- snapper or other white fish baked in oven with lemon juice and salt
- hummus
- chopped yellow pepper
- chopped lettuce
Homemade mango salsa
- 1 ripe mango chopped
- 1 can pineapple (or fresh) diced
- 2 limes - juice
- 1 bunch green onion chopped
- 1 bunch fresh cilantro chopped
Combine all ingredients and let sit for a minimum of 1 hour before serving
Place a layer of brown rice, then fish, top with mango salsa, chopped pepper and
lettuce on the side (mix altogether if you're feeling adventurous).
Chick Pea Veggie Casserole (dairy free, gluten free)
-3 cans chickpeas drained and rinsed
- 2 cups carrots grated
- 1 cup zucchini grated
- 1 cup peas
- 1 large onion chopped
- 3 cloves garlic pressed
- 2 large eggs whisked
- 2 cups almond or rice milk
- 1/3 cup amaranth flour or 1/3 cup ground sunflower or sesame seeds)
- 2 tbsps coconut oil
- 1 organic vegetable bouillon cube
Preheat oven to 375 degrees Fahrenheit. Blend chickpeas using blender or food
processor. Mix until smooth. Mix all other ingredients together in large bowl and
pour into greased large glass dish. Bake for 40-50 minutes until fork comes out
clean. Serve with a salad or other vegetables. Can substitute different vegetables.
Keep refrigerated to store up to 5 days.
-
-revised from the Complete Candida Yeast Guidebook
-1 cup dry chickpeas soaked 12-24 hrs
-2 cups carrots finely grated
- 1.5-2 cups almond milk or other
- 1 cup zucchini chopped small
-1 large onion chopped finely
- 2 cloves garlic minced
- 2 large beaten eggs or egg replacer
- 1/3 cup ground sunflower or sesame seeds
-1-2 tbsps coconut oil
- 1 tbsp tamari
-1/4 cup finely chopped parsley
-2 tbsps each basil, paprika, dill weed
-1/2 tsp sea salt
topping: sesame seeds or ground sunflower or pumpkin seeds
Preheat oven to 375 degrees F. Cook chickpeas until tender and use masher or
food processor to mash until smooth. Mix all ingredients together well except
topping. Spread mixture into large oiled casserole dish and sprinkle topping over.
Bake for 40-50 minutes or until browned, firm and cooked through. Serve with
vegetables or salad. Enjoy!
Try Coconut Milk Hot Chocolate!
So delicious on a cool fall day. I just discovered
that "So Delicious" makes a coconut milk
beverage and it is amazing! I tried the vanilla
brand, heated it up and added 2 tsps of organic
dark hot chocolate ...and voila! Delicious!
mmmmm Kale Chips!
My favourite snack and this version is full of fiber, iron and jam packed with
antioxidants! It's also quick to make and perfect as a snack.
-fresh bunch of kale
- salt and pepper to taste
- olive oil
Preheat oven to 425 degrees Fahrenheit.
Wash kale and cut into bit size pieces. Toss with olive oil, salt and pepper in a bowl.
Spread onto baking sheet and place on middle rack. Bake for ~6-7 minutes, then
check and use spatula to loosen kale. Bake for another 4-6 minutes to desired
crispness. Keep a close eye on kale chips as they are baking as they can
brown/burn quickly. Remove and cool for a few minutes before serving.
Power punch smoothie!
Start your day right or as a nutritious mid day snack!
- 1/2 banana
- 1/2 cup blueberries
- 1/2 cup fresh pineapple (or other fruit of choice)
- 1-2 scoops hemp or rice protein powder
- 1 scoop favourite greens product (mine is Green's First)
- 1 tsp vanilla
- 1 tbsp unsweetened shredded coconut
- 3/4 cup unsweetened almond or hemp milk
-Blend until smooth and serve!
Cleansing Enchiladas!
These tasty enchiladas are gluten free, dairy free, vegan and absolutely
scrumptious! They can be eaten on a cleanse for most so long as you don't need to
avoid tomatoes or other veggies in this recipe. This recipe is also quick to make but
using ready-made salsa and refried black beans. You can use any kind and
homemade of course is even better.
- 1 can of Amy's (or other) refried black beans
- 1 jar of your favourite salsa
- brown rice wraps
- peppers, onions, zucchini
Sauté some onions in coconut oil along with peppers and zucchini. Heat up some
refried beans on stove (low heat is fine).
Pour a small amount of salsa onto the bottom of a glass rectangular pan. Preheat
oven to 350 degrees Fahrenheit. Heat rice wraps one at a time for only a minute or
two until they bend a little easier. Fill with black beans and veggies and then roll up
and place in glass pan. Continue until you have filled pan with little 'rolls' that are
together nicely (about 6 or 7 rolls). Pour the rest of the salsa over your 'rolls' so
that they are evenly covered. A bit of extra salsa will help soften the rice wraps as
they bake. Bake covered for 30-35 minutes. Let stand uncovered for a few minutes
before serving. Enjoy!
Fish Taco-less Surprise!
Fish tacos is one of my favourite dinners and this one just kind of came together.
-brown rice cooked
- snapper or other white fish baked in oven with lemon juice and salt
- hummus
- chopped yellow pepper
- chopped lettuce
Homemade mango salsa
- 1 ripe mango chopped
- 1 can pineapple (or fresh) diced
- 2 limes - juice
- 1 bunch green onion chopped
- 1 bunch fresh cilantro chopped
Combine all ingredients and let sit for a minimum of 1 hour before serving
Place a layer of brown rice, then fish, top with mango salsa, chopped pepper and
lettuce on the side (mix altogether if you're feeling adventurous).
Chick Pea Veggie Casserole (dairy free, gluten free)
-3 cans chickpeas drained and rinsed
- 2 cups carrots grated
- 1 cup zucchini grated
- 1 cup peas
- 1 large onion chopped
- 3 cloves garlic pressed
- 2 large eggs whisked
- 2 cups almond or rice milk
- 1/3 cup amaranth flour or 1/3 cup ground sunflower or sesame seeds)
- 2 tbsps coconut oil
- 1 organic vegetable bouillon cube
Preheat oven to 375 degrees Fahrenheit. Blend chickpeas using blender or food
processor. Mix until smooth. Mix all other ingredients together in large bowl and
pour into greased large glass dish. Bake for 40-50 minutes until fork comes out
clean. Serve with a salad or other vegetables. Can substitute different vegetables.
Keep refrigerated to store up to 5 days.
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e: drattema@gmail.com
p: 250.715.0444
p: 250.715.0444
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