Jicama Fries

We recently discovered a new yummy way to eat jicama... cooking it! I thought it would be gross since jicama seems like such a fresh, crunchy thing that I thought if you cooked it, it would be nasty. WRONG! It still retains some crunch and the cooking brings out the sweetness in it and makes it super yummy. I think I like it cooked better than fresh!

So... here's an easy-peasy recipe for jicama fries - great for snacking or as a side dish.

Ingredients:
1 jicama
Coconut oil, melted (enough to cover a skillet with about a ½ inch of oil)
Sea salt to taste

Instructions:
Peel the jicama. Cut in half, and then in slices. Cut the slices into strips (think french fries). Heat the coconut oil in a large heavy skillet until piping hot - when it starts to smoke a little bit and/or "pop." Put in enough of the jicama so that all the pieces can be submerged in the oil (be careful - the oil is HOT!). Let it fry until the jicama turns crispy and brown, stirring occasionally, around 5-10 minutes (depends on how thinly you sliced your jicama). When they are crisped to your satisfaction, fish them out with a slotted spoon or spatula and place on a paper towel-lined plate. Sprinkle with salt to taste. Add more jicama to the oil and repeat the process till you're finished!

Italian Salad Dressing

One of the most difficult things about having candida is the limitations in salad dressing. Your most natural thought is that salad is a safe option for candida, but if you dig deeper, you'll see that most dressings are full of no-no's like sugar, vinegar and dairy.

But be comforted! Your salads don't have to be plain lettuce. This is a fast and easy Italian style salad dressing with a zippy, vinaigrette-like flavor - without the sneaky ingredients.

RECIPE NOTES
The only thing to watch out for in this recipe is to make sure your dried spices are under 6 months old to avoid mold growth!

Ingredients:
¼ cup lemon juice
2 tsp. sea salt
2-3 cloves fresh garlic, pressed/minced
1 tsp. dried oregano
1 tsp. dried basil
¾ cup olive oil

Instructions:
Mix lemon juice, sea salt, garlic, oregano and basil. Gradually whisk in olive oil, until emulsified. If spices settle to the bottom, stir before serving.

Creamy Spiced Squash Soup

Here's a delicious recipe for you on a chilly autumn or winter day. I've been very negligent about updating this blog, and I apologize. I promise to try to be better about it... the key word there being try. :-)

This is a completely original recipe created by my sister and me. We love squash soups, but usually they use all kinds of ingredients that are incompatible with candida, like brown sugar and heavy cream. So we set to work to create a squash soup that would be safe for the candida-afflicted! It has coconut milk to give it a creamy taste, and spices and yacon syrup to give it a subtle sweetness. We'd love it if you try the recipe and come back and comment on how you liked it!

RECIPE NOTES:
The only limit ingredient is the coconut milk (milk - not cream!). Make sure you read your labels and that it has no sweeteners added. Just don't eat this soup more than once or twice a week and you'll be set!
Make sure all your spices are less than 6 months old to avoid mold growth.
Read your labels on chicken broth!

Ingredients:
1 large spaghetti squash (approx. 5-6 cups cooked)
3 Tbsp. ghee or coconut oil
1 medium sweet yellow onion, chopped
½ tsp. salt or to taste
5 cups chicken broth
1 (13 oz) can unsweetened coconut milk
1 tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground cloves
1 tsp. salt or to taste
1 Tbsp. yacon syrup

Instructions:
Prick spaghetti squash all over with a fork. Boil in a large pot of water for around 20 minutes to a half hour. Cut open and remove seeds. Using a fork, shred the flesh of the squash into "noodles."

While the squash is cooking, melt butter in a deep skillet or large saucepan and saute onion with about ½ teaspoon salt over medium heat. When onions are tender and translucent, add chicken broth and coconut milk and stir.

Place about 2 cups of the shredded squash into a blender. Strain out the onions using a slotted spoon and add the onions to the blender. Put in some of the broth/coconut milk mixture to make it easier to blend. Blend on medium to high for one to two minutes, until smooth and creamy. Pour into a separate pot, and repeat until you have pureed all the squash. Add any remaining broth to the pot and stir.

Add the cinnamon, nutmeg, cloves, 1 tsp. salt, and the yacon syrup. Whisk until combined; taste and adjust spices if needed. Ladle into bowls and garnish with a dusting of cinnamon if desired. Enjoy!

Variations:
• Make this a vegetarian soup by substituting the chicken broth for vegetable broth.
• Make this more of a main dish soup by adding some cooked chicken.

Cilantro Lime Jicama Salad

Jicama is a fresh, crunchy vegetable. It's very light and great for summer. You can add it to green salads to add an apple-like crunch, cut into matchsticks for a veggie tray, or eat it as a side dish in itself, like in the recipe below!

This is an easy, basic salad and easy to embellish. I've made it with tahini for a creamier dressing - or try it with hummus for a milder taste (tahini has somewhat bitter flavor).

Ingredients:

1 jicama

Approx. 2 Tbsp. lime juice, or to taste

3 Tbsp. chopped fresh cilantro

sea salt to taste

Instructions:

Cut jicama into cubes or julienne. Toss with the lime juice and add the cilantro and salt. Mix together.

Variation: Add about 1 cup of cooked black beans for another option!

Fresh Cucumber Tomato Salad

This is a delicious recipe for a fresh side dish! Lots of people who don't have candida make this using white vinegar; candida doesn't allow that so sprinkle on the salt and spices! (Let me tell you, spices and herbs are your best friends when you have candida!).

RECIPE NOTES:
Tomatoes are included in this recipe; these are semi limited.
Fresh herbs are always better than dried for candida; if you use dried, try to make sure it is under 6 months old (less chance of mold)

Ingredients:

Approx. 12 cherry tomatoes

1 large cucumber

1 tsp. fresh or dried oregano

sea salt to taste

Instructions:

Rinse tomatoes and cut into quarters. Peel cucumber; cut in half crosswise and cut each of those halves in half longwise. Remove seeds using an apple corer, spoon, or cut out with a knife. Slice cucumber crosswise and cut slices into bite sized pieces. Toss with tomatoes, oregano and salt. Refrigerate at least half an hour before serving.

French Beans a la Ghee

When I am planning out side dishes for the week, somehow I always seem to forget about green beans. When I make them, I really like them! We've been buying French beans - they are thinner than normal green beans, and I personally like the flavor better. They are really simple to make too!

Ingredients:

1 lb. French beans

3 to 4 Tbsp. ghee

sea salt to taste

Instructions:

Wash beans and snap off ends. Melt ghee in a frying pan over medium-high heat. Add beans and saute until crisp-tender, about 5 to 10 minutes (you can cover the pan and let them cook and stir occasionally). Toss in the salt and serve!

Creamed Cauliflower

People used to say this was "just like mashed potatoes." Well, I'm not going to lie to you. It's not just like mashed potatoes. That's why I am calling it creamed cauliflower instead of "fake mashed potatoes."

Ingredients:

2 small heads cauliflower

4 Tbsp. ghee

1 tsp. sea salt or to taste

ground pepper (if desired)

Instructions:

Wash cauliflower and remove leaves and stalk. Steam for about 15 minutes or until soft. Break in pieces with a spoon and place in blender with the ghee and salt. Blend for about 30 seconds to 1 minute, or until it is creamy. Garnish with pepper if desired.