This is my newest and most favoritest cookbook currently! It’s now a part of my ABCs of Candida post as one of my main recommendations for dealing with your Candida overgrowth diagnosis. If you have Candida or simply need to reduce your sugar intake, you NEED this book written by Ricki Heller with Andrea Nakayama. It not only is filled with 100 recipes for a tasty Candida-Free diet but it also has a clear-cut 3 Phrase program for the diet that is easy to follow and perfect for those who don’t eat meat. I consider this more as a guidebook for those needing to cut refined sugar out of their diets as it arms readers with everything they need to retake control of their lives and their health. This book literally sits next to me on the couch just in case I want to read it, educate myself, and/or be inspired by all of the incredibly tasty Candida-Free recipes. I have already made four in the book:
All four recipes were AWESOME! (The Emergency Fudge was actually a life-saver during the really difficult time of my Candida cleanse–it not only tasted really good but it also soothed my crazy sweet cravings). Ricki Heller truly has a natural talent for making a restrictive diet seem doable and taste great!
Since kale is in season in this month and I have an abundance of it, I couldn’t wait to get my hands on the Sour Cream & Onion Kale Chips recipe. It was a simple recipe to follow and I seriously had to stop myself from spooning all of the sour cream/onion batter mix into my mouth. It was so good! But I did follow good self control and saved the majority of the spread for the kale itself which was equally as good. Maybe next time I could make the batter and use it as a dressing for a salad? Now that gets me happy to eat salad…
Warning: These chips are addictive! Luckily, they are a nutritious snack that just happens to deliver a serving of your daily leafy greens. If you’re not on the kale bandwagon just yet, these chips will be sure to change that.
- 1/3 cup (45 to 55 g) macadamia nuts or raw cashews
- 1/3 cup (55 g) raw hemp seeds (hemp hearts)
- 1/2 large onion, coarsely chopped
- 1/8 teaspoon (0.5 ml) fine sea salt, or to taste
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 2 teaspoons (10 ml) raw apple cider vinegar
- 5 drops plain pure liquid stevia, or to taste
- 1/3 cup (80 ml) filtered water
- 1 large head curly kale, stems removed, washed, and dried
- Preheat the oven to 180°F (85°C). (If your oven doesn’t go that low, preheat at its lowest setting.) Line two large cookie sheets with parchment.
- In a powerful food processor, blend everything, except the kale, until the mixture is perfectly smooth and creamy. It should be the texture of a thick pancake batter: thin enough to pour, but thick enough to stick to the kale leaves without dripping off them.
- Place the leaves in a large bowl (if your bowl isn’t big enough, divide into batches). There’s no need to tear them into smaller pieces (I don’t), unless you want really small kale chips.
- Pour the blended mixture over the leaves and toss with clean hands until the leaves are evenly coated. If you see bare spots here and there, you can rub them with some of the liquid from other leaves, or scrape them along the sides of the bowl where the topping seems to cling. The aim is to coat all the leaves as evenly as possible on all sides.
- Place the leaves in a single layer (or as much as possible) on the prepared cookie sheets. Bake for 1 hour, then remove from the oven and flip over the kale leaves to expose the undersides. Bake for another hour, then check for doneness. Remove any leaves that are perfectly dry and brittle and allow to cool; return the other chips to the oven and bake for another 20 minutes or so.
- Continue to remove the leaves as they are done, leaving the moist ones in the oven for 20-minute intervals, until all the chips are dry and crispy. Store in an airtight container at room temperature. Will keep, covered, for up to 1 week.
- Note: If you have a dehydrator, you can dehydrate the chips instead at 115°F (46°C) for 8 to 10 hours, until dry and crisp.
From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015.
- Serving Size: 1 Snack Serving
- Calories: 76
- Sugar: 1.6g
- Sodium: 64mg
- Fat: 5.4g
- Fiber: 1g
- Protein: 2g
Need more resources to help with your Candida diagnosis?
This will make the kale chip hater into a lover in no time! And I am about to make you into a lover of this book with an incredible giveaway, open to both US and Canadian residents!
Simply enter to win by leaving a comment below (Rafflecopter seems to not be working) and cross your fingers that your name is drawn. You have until February 25, 2015 at 12:00am PST before the giveaway is closed.
The giveaway is now closed. CONGRATS to Jen who wrote:
“My husband battles serious sugar addiction, and I have candida issues, so this book would be a lifesaver!”
An email has been sent to you, hooray!
**Please note that if you are the winner, you will receive an email confirmation to respond back. If I do not hear back within a week, another winner will be chosen. Good luck and here’s to good health!
Ricki Heller, PhD, RHN, is an award-winning blogger at www.rickiheller.com, author, and instructor who has worked with food for more than twenty years. An Associate Editor for Simply Gluten-Free, Ricki is also a regular contributor to The Balanced Platter and Fitalicious.com. She lives in Ontario. You can also buy Ricki Heller’s book, Living Candida-Free here.
Andrea Nakayama, CNC, CNE, CHHC is a functional nutritionist, health writer, educator, and the founder of Replenish PDX and Holistic Nutrition Lab.