What Is Candida?
According to the U.S. National Library of Medicine, candida is the scientific name for yeast. It is a fungus that lives almost everywhere, including in your body. Usually, your immune system keeps yeast under control. If you are sick or taking antibiotics, it can multiply and cause an infection
In this segment of The Organic View Radio Show, host, June Stoyer talks to author Ricki Heller, PhD, RHN, about her new book, Living Candida Free: Conquer the Hidden Epidemic that’s Making You Sick—100 Recipes and a 3-Stage Program to Restore Your Health and Vitality. To hear the interview, please click the play button on the video below.
The Power of Austrian Pumpkin Seeds & Oil
The healing power of pumpkins and their seeds has been used for decades. The pumpkin flesh was used for treatment of skin irritations, ulcers and tumors.
The Austrian pumpkin seeds are also of tremendous value for their preventative power in relation to prostate conditions and prostate health. There have been a number of studies which prove that prostate enlargement may be slowed, stopped and even reversed.
For over 200 years connoisseurs in the Austrian State of the Steiermark have enjoyed the wonderful flavor and demonstrated nutritional benefits of Styrian Pumpkin Seed Oil and Styrian Pumpkin Seeds. In Austria, southwestern Styria enjoys a favorable climate with Mediterranean influences and the temperatures are on average higher than those in the surrounding regions. The area is particularly well-known for its rolling hills, many of which are used as vineyards.
Pumpkin seed oil is a popular Styrian specialty. It is a specialty oil that is made from the slightly warmed seeds of pumpkins. The Styrian pumpkin seeds do not need to be fully roasted to extract the essential oils that produce this gourmet delight. By using a gentle warming process, the Styrian pumpkin seed oil retains the majority of its nutritional value. Due to the high demand, if you choose to buy the seeds or the oil, make sure it is authentic and grown in Austria! The reason the oil and seeds have such high quality is because of the pristine environment, purity of the water, air quality , excellent soil health and overall care the Austrian farmers give to their land!
Raw Chocolate Chip Cookie Dough Truffles Recipe
Good for: all stages
If you like raw cookie dough, you’ll love these truffles. The texture and flavor of cookie dough, combined with a high-protein “secret ingredient,” means this sweet snack provides a hefty nutritional punch, too! The recipe offers two variations: plain cookie dough balls or, for a richer treat, truffles dipped in chocolate. Either way, you will love them!
MAKES ABOUT 30 TRUFFLES (RECIPE MAY BE HALVED)
- 1 cup (240 ml) well-cooked and drained chickpeas or white beans
- 2 tablespoons (30 ml) coconut sugar (see note)
- 3 tablespoons (45 ml) smooth natural seed or nut butter (I use almond butter)
- 1 tablespoon (15 ml) coconut oil
- 1 teaspoon (5 ml) ground cinnamon
- 2 teaspoons (10 ml) pure vanilla extract, or 2 teaspoons (10 ml) vanilla powder
- 1?8 teaspoon (0.5 ml) pure stevia powder, or ¼ teaspoon (1 ml) vanilla or chocolate-flavored pure liquid stevia, or to taste
- 3 tablespoons (45 ml) coconut flour
- 2 ½ tablespoons (37.5 ml) unflavored or vanilla raw protein powder (pea or rice)
- Pinch of fine sea salt
- 3 tablespoons (45 ml) plain or vanilla unsweetened almond milk or other allowed nondairy milk or more, as needed
- 1?3 cup (80 ml) homemade carob or chocolate chips (page 205) or cacao nibs
Chocolate Coating (optional; makes enough for about 15 truffles)
- ¼ cup (30 g) raw cacao powder
- 3 tablespoons (45 ml) coconut oil
- 1?8 to ¼ teaspoon (0.5 to 1 ml) pure stevia powder, or ¼ to ½ teaspoon (1 to 2.5 ml) pure liquid stevia
- ½ teaspoon (2.5 ml) vanilla powder, or 1 teaspoon (5 ml) pure vanilla extract
Make the truffles: In the bowl of a food processor, process the chickpeas, coconut sugar, seed butter, coconut oil, cinnamon, vanilla, and stevia until very smooth. Add the coconut fl our, protein powder, salt, and milk and process until the mixture comes together in a very soft dough. Stir in the chips by hand; don’t process again.
As a snack, you can eat the dough right away.
For truffles, scoop about 1 tablespoon (15 ml) of the dough at a time and place on a cookie sheet. Freeze until just firm, then roll into balls. For uncoated truffles, store in a covered container in the refrigerator for up to 4 days, or freeze. If coating in chocolate, return the truffles to the freezer while you prepare the chocolate coating.
Make the coating: Place a medium-size metal or heatproof glass bowl over a small pot containing about 1 inch (2.5 cm) of simmering water (be sure that the bowl is big enough to cover the pot, and that it isn’t actually touching the water). Place the coating ingredients in the bowl and stir frequently until everything is melted and smooth. Remove the bowl from the pot and turn off the heat.
To coat the truffles: Place a ball on a fork and dip into the chocolate, allowing any excess chocolate to drip back into the bowl. Tap the fork against the top of the bowl so that excess chocolate drips through the tines and back into the bowl. Slide the ball off the fork and back onto the cookie sheet, and repeat to coat the remaining balls. Return the cookie sheet to the freezer to chill just until firmed up. You may repeat the dipping process for a thicker chocolate coating. Store in a closed container in the refrigerator for up to 5 days. May be frozen.
Note: For Stage 1, omit the coconut sugar and use more stevia, to taste.
Almond-Crusted Root Vegetable “Fries” Recipe
Good for: all stages
This recipe couldn’t be simpler—and because it works with most root veggies, it’s versatile, too. The only caveat is to be sure to bake the fries long enough, so that the coating becomes somewhat crispy; this isn’t the time for mushy, just-done fries. When properly baked, the almond coating crisps up nicely, the fries themselves begin to caramelize and sweeten, and the whole package is entirely irresistible. These are great with Homemade Ketchup (page 110).
MAKES 3 TO 4 SERVINGS
- Coconut oil, for pan (optional)
- 1 medium-size rutabaga, 3 medium-size parsnips, or 2
- medium-size sweet potatoes, or other root vegetables of
- your choice, peeled and cut into thin, frylike strips (or use a
- combination of those listed)
- 3 tablespoons (45 ml) smooth natural almond butter
- 1 tablespoon (15 ml) extra-virgin olive oil, preferably organic
- ½ teaspoon (2.5 ml) fi ne sea salt
- About 1 teaspoon (5 ml) total spice(s) of your choice (garlic
- salt, curry powder, cumin, garam masala, Chinese 5-spice
- powder, etc.)
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment, or grease with coconut oil.
Place the “fries” in a large bowl. In a small bowl, combine the almond butter, oil, salt, and spices. Drizzle the coating over the fries, and toss the mixture with a large spoon (or even better, your hands) until they are all evenly coated.
Line up the fries on the baking sheet in a single layer. Bake for 50 to 70 minutes (depending on thickness of your fries), until the coating is browned and a bit crispy, and the fries are fully cooked. Will keep, refrigerated, for up to 3 days.
Good for: all stages
Most store-bought ketchup is loaded with sugar and a variety of artificial ingredients and preservatives. While you should stay away from the processed versions, you don’t have to give up ketchup completely! This homemade version is slightly lighter in color but every bit as flavorful as the ones you’re used to.
MAKES ABOUT 2 CUPS (480 ML) KETCHUP
- 12 large beefsteak tomatoes, washed well and cored (no need
- to peel), or 1 (28-ounce [796 ml]) can stewed tomatoes
- 3 tablespoons (45 ml) raw apple cider vinegar
- Juice of ½ lemon
- 1 teaspoon (5 ml) onion powder
- 2 teaspoons (10 ml) garlic powder or granulated garlic
- 2 teaspoons (10 ml) dry mustard
- ¼ teaspoon (1 ml) ground allspice, or 1?8 teaspoon (0.5 ml) ground cloves
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) sweet paprika
- ¼ to ½ teaspoon (1 to 2.5 ml) fi ne sea salt
- 1?8 teaspoon (0.5 ml) pure stevia powder
Puree the tomatoes in a food processor or blender. Place in a large pot with the other ingredients.
Bring to a boil over medium heat, then lower the heat and continue to cook, stirring more frequently toward the end, until very thick and water no longer pools when you stir and scrape across the bottom of the pot (this could take up to 2 hours). Allow to cool; if desired, blend again for a smoother texture. Store a little in the fridge in a glass jar, but pour the remaining ketchup into ice cube trays and freeze, pop out and store in resealable plastic bags in the freezer; use one or two at a time as needed.