Not a problem.....what do you like and dislike?

Kelley

Here are some recipes that you might enjoy:

This is a chili recipe, you can add or omit what you like or dislike.


1-28 oz can crushed or diced tomatoes
2 cups tomato juice
1 - 2 medium red and/or yellow bell peppers
1 large green bell pepper
4-6 cloves of garlic, chopped
1.5 TBSP oregano
1.5 TBSP ground cumin
1.5 TBSP chili powder
1.5 cups or 1-15 oz can organic pinto beans
1.5 cups or 1-15 oz can organic great northern beans
2.5 cups or 1-25 oz can of organic kidney beans
1 cup or 1-15 oz can organic corn
1 medium to large zucchini, chopped
1 large yellow onion, chopped
4-5 stalks celery, chopped
4 large carrots, chopped

optional toppings:
firm tofu strips
fresh chopped cilantro

Here are two alternatives for cooking:

I prefer to throw all of the ingredients in my large crock pot, and cook on high for 4-4.5 hours. I think the flavors blend together better this way.


1) Saute the onion, celery, carrot, and peppers in a very large sauce pan / pot over high heat. Add zucchini and garlic and saute 1 more minute over medium high heat.

2) Add tomato juice and spices and cook for 5 minutes at medium high heat.

3) Lower temp to medium heat and add tomatoes, beans, corn and cook until hot.



Lemon Roast Chicken

1 5-6 pound roasting chicken(free-range)
Sea Salt
Freshly Ground Pepper
1 Large Bunch of fresh thyme
1 Lemon, halved
1 HEAD garlic, each clove cut in half crosswise
2 Tablespoons melted Butter or Ghee
1 Spanish onion, sliced
1 Large Bag Baby Carrots (Cooked carrots are a limit food on the WA Diet)


Preheat the oven to 425 degrees.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Scatter the onion slices and baby carrots around the chicken.

Roast the chicken for 1 1/2 - 2 hours (or more, depending on your oven and the chicken size) -- or until the juices run clear when you cut between a leg and thigh. Remove to a platter and serve.




Vegetable stir fry:

Marinade:
olive oil
lemon juice (lime juice if preferred)
1 TBSP chili powder
1 tsp cumin
sesame seeds (optional)

Veggies (use whichever you like or add others):
-zuccini, peeled and sliced into sticks
-eggplant*, peeled in stripes and sliced into sticks
-onion, sliced into wedges
-carrot, sliced into sticks
-hungarian pepper, sliced into strips

Topping:
yogurt
green onion, chopped

Marinate veggies in refrigerator at least one hour, mixing them a few times to make sure everything gets coated. Fry in a hot skillet or wok until crunchy-tender. Wrap in wheat, corn free tortillas with yogurt and green onion.




Chicken marinated in Yogurt:

1 Cup Plain *Yogurt (if certain that you tolerate it)
1/4 Cup Olive Oil
2 T. Fresh Squeezed Lemon Juice
1 T. Fresh Rosemary
1 T. Fresh Tyme
1 t. Sea Salt
1 t. Black Pepper (optional)

4 Boneless Skinless Chicken Breasts

Combine all ing. in a bowl, add chicken and marinate at least two hours. Grill or broil chicken on med-high.

* I used boneless, skinless, chicken tenders and grilled them.

You can also make morroccan Chicken or Greek with these ingredients:

Morroccan flavored:

Add or subtract these spices to your liking these are just estimates.

1/2 cup plain yogurt
juice of 1/2 a lemon
2 large cloves of garlic, minced
1/2 inch peice of ginger, minced
pinch of cayenne pepper
pinch of chili powder
pinch of turmeric (mostly for color-optional)
1/4 tsp. garam masala
pinch of cumin
pinch of coriander
1/4 tsp. sea salt
chopped green onion to taste (optional)

mix all ingredients and marinate for at least 3 hrs.

Greek:

3/4 c natural plain acidophilus yogourt
2 gloves of garlic, finely chopped
a handfull of fresh dill, finely chopped
about 5 cm of a cucumber, peeled and shredded
salt and pepper to taste



Lemon Cake:

This recipe is from The Candida Control Cookbook by Gail Burton.

1 1/2 cups brown rice flour
2 TBSP arrowroot powder
1 TBSP baking powder
6 large eggs
1/2 cup clarified butter
1/3 cup fresh squeezed lemon juice
1 TBSP lemon flavoring (alcohol free)
5 TBSP vegetable glycerine

Preheat oven to 350F. Mix flour, arrowroot powder, and baking powder in a large bowl. Separate eggs; beat yolks in another bowl with electric mixer until light. Add butter, lemon juice, flavoring, and glycerine to yolks, mix well and add to flour mixture. Beat until smooth. Beat egg whites until stiff; fold into flour mixture. Pour batter into a greased and lightly floured bundt or angel food cake pan. Bake 35-40 minutes. Test for doneness with a toothpick. When cool, may spread with icing, or cake is delicious plain.
*29 carbohydrates per serving without icing and 30 with icing


Almond and Butter Cream Icing

1/2 cup + 2 TBSP clarified butter, melted
5 TBSP vegetable glycerine
1 egg yolk
2 TBSP fresh squeezed lemon juice
1/2 cup sliced or ground almonds

Cream butter with glycerine. Beat in egg yolk and lemon juice; mix until thick. Fold almonds into icing or wait until cake is frosted and sprinkle over top.




Pumpkin Nut bread:

2 large eggs, beaten
1/3 Cup Clarified *butter
1/4 C 100% pure vegetable *glycerine
2 Cups canned unsweetened pumpkin
1 1/4 Cups brown rice flour
1 teaspoon Stevia
1/2 teaspoon sea salt (optional)
2 teaspoons baking powder
1/4 teaspoon ground cloves
1/2 teaspoon each ground cinnamon, ginger, and nutmeg
1/2 Cup chopped or ground fresh *almonds

Preheat oven to 350 F. Mix all ingredients except nuts in a large bowl until well blended. Mix in nuts. Pour batter into a well-greased and lightly floured, 5 x 9 inch loaf pan. Bake 50-60 minutes. Test for doneness with a toothpick. Cool before slicing.



Zucchini muffins:

1/4 cup melted ghee (clarified butter)
1/2 cup vegetable glycerine
1/3 cup water
1 cup grated zucchini
1/4 cup unsweetened shredded coconut (optional)
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tsp cinnamon
1/8 tsp sea salt
1 tsp baking soda
1 1/2 cups spelt flour

Mix all of the above together. Bake at 350F for approximately 18 minutes. Makes 8 muffins!




No Gluten bread:

2 Cups buckwheat flour (this is NOT wheat and has no gluten)
If you prefer, substitute another type of non-gluten flour.
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon coriander (optional, but adds a nice flavor)
2 cups cooked cabbage that has been pureed in a blender to a smooth mush. The 2 cup measurement is after pureeing.
3 Tablespoon oil of your choice

Mix dry ingredients together in one bowl, and wet ingredients together in another. Then begin to stir together the dry ingredients combination with the wet ingredients combination, adding water as you mix, using just enough water to create a thick dough. Not to the point of a thin batter, you want it to be quite thick.
Transfer the dough to an oiled baking pan that is large enough to spread out the dough to roughly an inch thick. Bake at 350 degrees until a fork poked into the center comes out clean.




Falafel:

Adapted from "Flax, the Super Food!" by Barb Bloom field, Judy Brown and Siegfried Gursche

These balls can be served in a pita bread with fresh vegetables, and tahini sauce as topping (see lemon tahini recipe on this forum). These falafel are baked instead of fried which makes them lower in fat than traditional falafel. If you have any leftovers, they can be frozen. You can also flatten them and eat as a 'bean burger'.

3 Cups cooked garbanzo beans
1 small onion, finely chopped
1 garlic clove, finely chopped (I use more)
1/4 cup minced fresh parsley
3 tablespoons freshh ground flax seeds
1 teaspoon paprika
1 T Braggs Liquid Amino sauce
2 Tablespoons wheat germ (if avoiding wheat, you can use oat bran)
1/4 Cup whole grain flour of your choice

Combine all of the ingredients in a food processor, or mash in a bowl and mix well.

Preheat oven to 350 degrees F

With wet hands, form the mixture into 1-inch balls.

Bake on a lightly oiled cookie sheet for 10 minutes on one side, then roll over and bake 10 minutes on the other side.



Mashed "Potatoes"

6 C chopped cauliflower
1/4 c olive oil
Season to taste

Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees.




Here are some recipes to start with.....These should give you some good ideas for your own creations. I will post others if you would like.

How are you doing on your cleanse?


Namaste,


Kelley