Having been on a strict candida diet for a time now, I've come to appreciate the gift of vegetables. This recipe has become my stand-by substitute for bread! They're delicious with just butter, or as little 'wraps' for fillings like chicken salad or cold meatloaf with mayonnaise (yum!). I also like to butter them, sprinkle cinnamon and stevia (sugar or honey if you do that), and consider myself having a 'cinnamon roll' treat!
I've also substituted part of the cauliflower with a peeled, cubed turnip. Another way to get more good veggies in your diet with little appreciable change in flavor.
Blender Cauliflower Pancakes
First, dice raw cauliflower and place in your blender until 3/4 full or so. This is usually equivalent to a medium head.
Then add 1/4-1/2 tsp. salt and 6 eggs.
Blend for minute to a smooth batter. Spoon onto a greased, preheated griddle and bake for a few minutes until they start to look set. Turn and continue baking. I usually turn them two or three times to make sure they are fully baked.
These refrigerate well for two or three days.
Enjoy!
Carrot-Apple Cookies
This is one of our favorite HEALTHY cookies! When my daughter was little, I always tried to have these on hand, knowing it was a snack that was good for her. This recipe can always be adapted for gluten-free diets by substituting a mix of GF flours and adding 1 tsp. xanthan gum. These are chewy with a taste reminiscent of carrot cake. Enjoy!
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Mix in order:
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Mix in order:
- 1/2 c. melted butter or coconut oil or other oil
- 3/4 c. molasses (can use part honey)
- 1 egg
- 2 c. whole wheat flour
- 1/2-1 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 c. rolled oats
- 1/2 c. raisins
- 1/2 c. chopped walnuts or pecans
- 1 apple, peeled and shredded
- 1 c. grated carrots
I love my pressure cooker!
Having gotten a pressure cooker a year ago for Christmas, I've been trying to get acquainted with this kind of cooking, adjusting recipes for high altitude, and trying to make this part of my thinking in the kitchen.
And so far, it's wonderful! I did overcook a head of cauliflower to mush once (which was redeemable mashed with butter on it). It does a stellar job with veggies. Three minutes to do whole brussel sprouts, twelve to do artichokes to perfection, etc. I don't have scorching problems anymore cooking whole grain cereals--you cook it in a metal bowl inside the cooker--in just ten minutes.
I'm still learning how to do meats. I have to adjust times due to high altitude, but it's easy to overcook them and get the meat tough. But I think I've been undercooking so I'll work more on that.
I love the meal-in-one simplicity! A favorite here layers browned hamburger, tomato paste, pasta, veggies, and seasoning...and it done perfectly in ten minutes! (Have I use the word 'perfect' before??)
But my new favorite is soup broth! I half fill the cooker with water, throw in browned beef bones, lamb bones, or chicken parts like backs, wings, etc., some celery, onion, bay leaf, and a couple of peppercorns. Half an hour later I have this rich, delicious broth. The pressure cooker drives out the good gelatin from the marrow and joints, which is fabulously healthy for you.
I might note that I no longer tremble in fear that the whole shebang is going to blow up all over me and the kitchen. I now confidently whip things in and out of it, cavalierly ignore the hissing and sputtering, and laugh triumphantly when I lift the lid and see another success!
So if you have a beautiful pressure cooker that was a wedding gift still sitting in it's box...give it a go! I think you'll love it. Just think of all the other fun things you can do with all the time you'll save...
And so far, it's wonderful! I did overcook a head of cauliflower to mush once (which was redeemable mashed with butter on it). It does a stellar job with veggies. Three minutes to do whole brussel sprouts, twelve to do artichokes to perfection, etc. I don't have scorching problems anymore cooking whole grain cereals--you cook it in a metal bowl inside the cooker--in just ten minutes.
I'm still learning how to do meats. I have to adjust times due to high altitude, but it's easy to overcook them and get the meat tough. But I think I've been undercooking so I'll work more on that.
I love the meal-in-one simplicity! A favorite here layers browned hamburger, tomato paste, pasta, veggies, and seasoning...and it done perfectly in ten minutes! (Have I use the word 'perfect' before??)
But my new favorite is soup broth! I half fill the cooker with water, throw in browned beef bones, lamb bones, or chicken parts like backs, wings, etc., some celery, onion, bay leaf, and a couple of peppercorns. Half an hour later I have this rich, delicious broth. The pressure cooker drives out the good gelatin from the marrow and joints, which is fabulously healthy for you.
I might note that I no longer tremble in fear that the whole shebang is going to blow up all over me and the kitchen. I now confidently whip things in and out of it, cavalierly ignore the hissing and sputtering, and laugh triumphantly when I lift the lid and see another success!
So if you have a beautiful pressure cooker that was a wedding gift still sitting in it's box...give it a go! I think you'll love it. Just think of all the other fun things you can do with all the time you'll save...
Stevia Coleslaw and variation
Sounds like a still life, huh?
This recipe can be modified easily, depending on your taste.
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Stir together until well mixed:
Variation: Omit green pepper and onion. Instead, add 1 chopped red delicious apple, 1 can mandarin oranges or one seeded orange cut into bite-sized pieces, 1 can or equivalent fresh pineapple chunks. Not sugar-free because of the fruit but delicious!
This recipe can be modified easily, depending on your taste.
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Stir together until well mixed:
- 2 c. chopped cabbage (green or green/red combo)
- 1/2 finely cut bell pepper
- 1 grated carrot
- (optional: some finely sliced green onion)
- 1/2 c. (or more according to taste) plain yogurt (whole is best; you can also use part mayonaise)
- 1 T. fresh lemon juice
- one packet of Stevia or 1/4 tsp. (or to taste)
Variation: Omit green pepper and onion. Instead, add 1 chopped red delicious apple, 1 can mandarin oranges or one seeded orange cut into bite-sized pieces, 1 can or equivalent fresh pineapple chunks. Not sugar-free because of the fruit but delicious!
Breakfast Rice with Stevia
Here is a favorite breakfast recipe we do with stevia. It's great to make ahead of time and microwave in a dish for a quick meal.
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Blend well together in a mixing bowl:
Great served warm with milk on top. Enjoy!
(Note: For sugar users, substitute 1/3-1/2 c. brow sugar, honey, or maple syrup for stevia. You can also add grated apple, dried fruit, and/or nuts for a heartier dish.)
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Blend well together in a mixing bowl:
- 4 c. cooked brown rice (1 1/2 c. raw cooked with 3 1/2 c. water)
- 4 or 5 large eggs
- 1 lg. can (13.5 oz) coconut milk rinsed with 1/2 c. water (or 2 c. milk)
- 1 tsp. good vanilla
- 1/2 tsp. salt
- 1/4-1/2 tsp. nutmeg
- 2 packets (1 tsp.) powdered stevia
Great served warm with milk on top. Enjoy!
(Note: For sugar users, substitute 1/3-1/2 c. brow sugar, honey, or maple syrup for stevia. You can also add grated apple, dried fruit, and/or nuts for a heartier dish.)
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