I call it "Avocado Gazpacho" and it only takes minutes to make. It's wonderfully healthy and satisfying, great for a candida or gluten-free diet, as well as vegetarian. My recipe is for two servings, and please note --all amounts and ingredients are up to you! I like mine chunky but just blend it to desired consistency. It's great cold for a summer soup, but you can use hot water for cold weather eating.
In your blender or VitaMix, cut up and combine:
- 1/2-1 tomato
- 1/2 c. cucumber
- 1/3 c. green pepper
- 1/2-1 green onion
- 1/2-1 stalk celery
- 1 handful cilantro
- 1/2 avocado
- 1-2 T. olive oil
- garlic salt (or if you're brave, fresh garlic and salt)
- approximately 2/3 c. water or chicken broth
M-m-m, good!
I've posted before about something that can serve as a basic "bread" for those on a strict candida diet, Cauliflower Pancakes. I discovered a nice modification I use when I run out of cauliflower...use eggplant!
I peel and cube a whole eggplant and use 5-6 eggs in the blender, with a little salt. Bake them similarly on a non-stick griddle. They take a bit longer to bake, and as with the cauliflower ones, I turn them over, back and forth, a couple of times so they are gooey inside.
I use the pancakes for...
- Cinnamon toast!...butter, cinnamon, stevia
- Tacos!...seasoned meat, veggies, avocado, mayonnaise (I make my own) & salsa
- Sandwiches!...tuna, chicken, or turkey salad loaded with diced veggies and lettuce
- Toast and jelly!...butter and cooked cranberries with stevia & vegetable glycerin (my jam)
- Handy wraps for just about anything!...mayo or butter, sliced leftover meat or sausage, etc.
I've even put baked ones in the toaster oven and crisped them up...and they become crackers.
Anyway, they're sure a blessing when you're going through a low-carb season. Give 'em a try!