Carrot-Walnut or Carrot-Pecan Paté – from “The Candida Cure Cookbook”
If you’re the dinner party guest that’s asked to bring an appetizer, but you’re on the 90-Day Candida Cure Program, don’t worry. This program friendly and delicious carrot paté will please everyone’s palate.
Makes 2 cups
2 cups carrots, roughly chopped
¼ cup cilantro, minced
1 cup raw walnuts or pecans, toasted
3–4 cloves garlic, blanched
2 tablespoons raw apple cider vinegar
1 teaspoon sea salt
1 cup cooking water from carrots
Bring a small pot of water to a boil and cook carrots until they are soft or can be pierced through with a fork (about 15–20 minutes, depending on cut size). Do not discard water.
Meanwhile, mince the cilantro and toast the walnuts or pecans. To toast, heat a skillet over low to medium heat, add the nuts, and stir continuously for about 3–5 minutes or until they begin to release their aroma. Be careful, as nuts will burn if not constantly moving. When toasted, place in a small bowl and set aside.
As soon as the carrots are done, add the garlic cloves to the pot of carrots and blanch for about 30 seconds. Turn off the heat, remove the carrots and garlic from the water with a mesh or slotted spoon, and place in a food processor. Save the cooking water to use later for making the pâte.
Add the nuts, raw apple cider vinegar, and sea salt to the food processor and begin to puree. Add the carrot cooking water a little at a time, until desired consistency is reached. Adjust seasonings to taste.
Pour the puree into a bowl and mix in the minced cilantro. Enjoy with sliced vegetables or gluten-free crackers.
Note: For a nut-free version, substitute 1 cup of white beans (such as great northern) for the walnuts.
Enjoy this appetizer recipe and many others in The Candida Cure Cookbook.
What with office holiday parties, special events and festive gatherings with friends and family, you might think it would be difficult to stay on the Candida Cure 90-day Program this time of year, without succumbing to temptation. It’s actually easier than you might think to survive the holidays while staying on track. Here are a few tips to see you through.
First, when invited to attend an event, offer to bring a dish – an appetizer or dessert. That way you’ll be sure of something to eat, and you won’t be forced to scour the buffet table for something “safe”. If you have the Candida Cure Cookbook, you know there are tons of recipes in there you could choose from that would be sure to please all. Try the Spinach-Artichoke Dip or the Pecan Paté. Bringing dessert? No one can resist Lemon Bars.
You could also get some recipe inspiration from another cookbook and substitute out ingredients to make it more program-friendly.
My second tip is go into each holiday event with the right attitude. If you focus on feeling deprived because everyone else is having a great time indulging, then you’re going to feel defeated from the beginning. Shift your perception to how good you’re feeling and how good you’re still going to feel in January, when everyone else is left with a food hangover because they over indulged for a month. You’ve made this commitment to honor your body – be proud of that. And if someone asks you, “why are you not eating or drinking this or that”, just tell them that you choose to eat this way so that you can feel your absolute best.
The holidays are really about spirit and love. Your spirit of commitment to love yourself is awesome – don’t forget that! Wishing you and yours the most joyful of holidays!
This dish has all the flavors of fall – squash, sage, rosemary, thyme – and is packed with vegan protein.
Your “meatless Monday” or vegan Thanksgiving never tasted so good. Quinoa packs the protein punch. And, if you’re on the Candida Cure 90-Day Program, this satisfying dish will not leave you feeling left out.
Quinoa-Stuffed Acorn Squash
Acorn Squash Ingredients:
2 acorn squash, washed, seeded and cut in half
2–4 tablespoons water
2 tablespoons olive or avocado oil
¼ teaspoon sea salt
¼ teaspoon black pepper
1 cup uncooked tri-color quinoa
2 cups vegetable broth
Few pinches sea salt and black pepper
¼ cup olive or avocado oil, divided
¼ cup red onion, small dice
1 large carrot, small dice
1 stalk celery, small dice
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried sage
2 scallions, white and green parts chopped
2 tablespoons raw sunflower seeds
Directions: Preheat oven to 400°F. Place the squash cut side up in a baking dish with about 2–4 tablespoons of water in the bottom. Drizzle with 2 tablespoons olive or avocado oil, and sprinkle with ¼ teaspoon sea salt and ¼ teaspoon pepper. Bake for about 25–30 minutes.
Prepare the stuffing while the squash is baking. Rinse the quinoa and place in a medium saucepan with vegetable broth and a pinch of sea salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes. Remove pan from heat and let sit covered for about 5 minutes to allow quinoa to un-stick from the bottom of the pan. Transfer cooked quinoa to a medium-sized bowl.
Heat 1–2 tablespoons olive or avocado oil over medium heat in a medium-sized skillet and sauté onions, carrots, celery, dried herbs, and a pinch of sea salt and pepper for about 5 minutes. Add this mixture to the bowl of quinoa and stir to combine. Stir in the chopped scallions and sunflower seeds.
After the squash has baked for about 30 minutes, remove from oven and spoon stuffing mixture into each cavity. Drizzle with the remaining olive or avocado oil, and sprinkle with sea salt and pepper.
Bake for another 20–25 minutes or until the squash is fork-tender and the quinoa stuffing is slightly browned.
Lemon Bars – from The Candida Cure Cookbook
If you’re the dinner party guest that’s asked to bring dessert, but you’re on the 90-Day Candida Cure Program, don’t worry. This program friendly dessert will please everyone at the table.
¾ cup brown rice flour or almond meal flour
¼ cup tapioca flour
1/3 cup Just Like Sugar—Table Top (chicory root)
½ teaspoon xanthan gum
½ teaspoon sea salt (if your butter is salted, omit this)
1 stick unsalted butter, cold and cut into small cubes
2–4 tablespoons water
Coconut oil spray for baking dish
¼ cup xylitol
½ cup Just Like Sugar—Table Top
2 dropperfuls liquid stevia (about 40 drops)
Zest of 2 lemons
½ cup fresh lemon juice
3 tablespoons tapioca flour
2 large eggs
¼ teaspoon sea salt
Crust Directions: Preheat oven to 350°F and have one of the racks in the middle position. Spray an 8 x 8-inch baking dish with coconut oil spray.
Place the dry ingredients for the crust in a food processor. Pulse to combine. Cut the butter into small cubes and add to the food processor. Pulse again until no large pieces of butter remain. While the processor is still running, add water, starting with 2 tablespoons, and adding more just until all the dough comes together.
Remove dough from the food processor and place into prepared baking dish. With damp hands, spread the dough evenly along the bottom of the dish. Bake for about 35–40 minutes, until it is golden brown.
Filling Directions: Place all of the filling ingredients in a medium-sized mixing bowl and whisk until fully combined.
When the crust has finished baking, remove from the oven and pour the filling over it. Return to the oven and continue baking for another 20–25 minutes or until the filling is set and does not jiggle.
Remove from the oven and place on a wire rack to cool. Chill lemon bars in the refrigerator for about 2 hours before cutting.
Enjoy this dessert recipe and many others in The Candida Cure Cookbook.
Why you are likely to encounter “false positives” when food allergy testing.
It is very common for clients to tell me that they’ve been tested for food allergies and now they can’t eat this and can’t eat that….and they’re very sad and depressed about it. The truth is that at the time of the food allergy testing their gut was likely inflamed and the microbiome, the good gut bacteria, and the bad bacteria were out of balance in the GI tract. That’s often what happens from years of poor eating habits, stress and environmental toxins. Test results can come out adversely different after a 90 day program of clearing up and re-balancing of the gut.
Identifying, through testing, if there is yeast overgrowth, is even more challenging, as each of us has a “normal” amount of yeast present in our bodies.
Watch the video blog below to learn more about what you can do before considering food allergy testing.
CSNNAA Nutrition Conference – 2016
What a thrill it was for me to present to nutritionists and health advocates May 28, 2016 at the CSNNAA (Canadian School of Natural Nutrition Alumni Association) Nutrition Conference in Toronto, Canada. The theme was “Uncovering Autoimmunity”. It was a day filled with great speakers and organized extremely well. The staff at CSNNAA were lovely, dedicated, and passionate about educating practitioners and the public on ways to heal autoimmune disease. I was beaming with joy to see how many people are stepping into this much needed profession. My presentation was titled, “Autoimmune, MS, and Beating the “Incurable” Label”. In today’s polluted world, the body is challenged more than ever to maintain homeostasis. Simply put – food changes body chemistry. Learning how to eat healthy is the most important first step towards greater health and vitality. I am grateful to have contributed to the conference and was inspired to see so many holistic nutritionists motivated to do great work in the world.
“We have been reviewing the surveys from the conference and all indications are that Ann Boroch’s presentation was excellent. It was emotional and inspiring. Ann received a standing ovation and having her as the last speaker was quite a memorable close to our conference. Thanks to K&M Productions for bringing her to our attention.” – Pat Farouk, Canadian School of Natural Nutrition Alumni Assoc./ 2016 Spring Conference (Toronto)
Click to watch video, but give yourself some time – full running length is almost an hour. Thank you.
I’d like to address the question I get a lot from people who are doing my Candida Cure 90-day program. “Why can’t I eat mushrooms and fermented foods?”
Carbohydrate and sugar addiction – a very real threat to your body’s well being.
When we hear the word addiction what first comes to mind is alcohol and drugs. Carbohydrate and sugar addiction is just as real and rampant but without the stigmas. Cravings for sugar and carbohydrates are two-fold. One your brain wants to feel pleasure, and two; candida wants its next meal.
I know this addiction well because I was a sugar addict until I was 18. I remember as a child waking up and going straight to the kitchen excited to eat sugared cereals, donuts, pop tarts, French toast, or pancakes. I distinctly remember eating a sugar sweetened cereal and adding more white sugar. My favorite part of the meal was scooping up the white sugar that was left at the bottom of the bowl. Throughout the day I would have cookies, pastries, sodas, candy, and always desserts after lunch and dinner. By teenage years sugar had a hold of me not only chemically but also emotionally. I started to binge eat and became bulimic. What made it even worse was that I physically couldn’t vomit…I tried each time without success, which brought on more self-hatred because I continued to gain weight. It was a painful destructive cycle because emotionally I felt helpless, and chemically, candida imbalances were driving me to eat more sugar.
Signs of Carb/Sugar Addiction:
As you may know, obesity, diabetes, heart disease and other chronic diseases are on the rise. Make a decision to put your health first this year and turn the tide on chronic disease.
In The Ultimate Health Summit for Women, experts share exactly what you need to renew your mind, re-energize your body and rejoice in your health in 2016.
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Please join me for this important online conference from February 17-21. My lecture can be heard Wednesday, Feb.17th 6 a.m. PST to February 18th 6 a.m. PST. Learn from 25 experts offering holistic approaches to treating addiction and finding sustainable long-term recovery.
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There is a solution.
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