This soup came together in a heartbeat when I didn’t have much time to make lunch. All it took was some previously pureed roasted pumpkin, a can of organic bpa-free coconut milk, vegetable stock and a liberal hand with the spices. A quick and easy 4/5 Happy Monkeys, and a recipe that is completely of my own devising to boot!
Category Archives: Anti-Candida Diet
This raw pizza margherita is an easy follow-on to my last pizza recipe (Raw “Pizza Supreme”). I used the same crust and cheese and just added some fresh tomatoes, dill and basil. What could be easier? Also for this one, I didn’t dehydrate it because I wanted that fresh flavor. Instead, I just took the crust and cheese out of the fridge a little early so they could warm up to room temperature. This recipe get a 4/5 Happy Monkeys, only because it is simpler and is missing the complexity that the sausage brings to the Pizza Supreme. Still very delicious though! Unfortunately, the buckwheat bothered my stomach, but this could easily be done with an almond-based crust, or even just some raw crackers.
I love this recipe for Raw Pizza Supreme from naomipoe in the Raw Freedom Community forums! It was my first time attempting any raw food with buckwheat and it was much easier than I expected. After reading all the posts and links in this thread, I found out that you only have to soak the buckwheat for 30 minutes! No sprouting required! Thus, buckwheat is actually easier, not to mention cheaper, than using nuts as a base. The only unfortunate part is that my tummy didn’t react well to the buckwheat. I am learning more and more that it is just not gluten that I react too, but most grains too. Even though buckwheat isn’t officially a grain, it still set me off 😦 It’s too bad because I really liked both making and eating this crust.
This recipe would have gotten a 5/5 Happy Monkeys but I had to downgrade it since it upset my stomach. It still gets a 4/5 Happy Monkeys because of how tasty it is but next time I will try it with a buckwheat-free almond-based crust.
I just made cupcakes and kale’s high protein cauliflower alfredo sauce recipe that I found on Diet Dessert and Dog’s Wellness Weekend. I love this new carnival that Ricki has implemented – with her healthy guidelines, it makes it easy to find recipes that fit into my “No Food Diet.” Anyway, I am so glad I found this Fettucini Alfredo recipe because it is PHENOMENAL! I was shocked and amazed by how good this is, not to mention how easy to make it is. I have made many a “fake” alfredo and they are almost always awful, but not this one! It is fantastic! I can’t recommend it highly enough – it is delicious and extremely healthy.
Another phenomenal recipe from Ricki at Diet, Dessert and Dogs! My midwife wanted me to choose a special meal as my first “celebration meal” after giving birth. I chose this recipe and I’m so glad I did. Not only is it delicious, but it is complex and time-consuming, making it perfect for ultra-special occasions. This easily gets a 5 out of 5 happy monkeys. My everything-eating husband said it was just as good as traditional lasagna, and coming from him, that’s saying a lot.
Mmmm…. this was absolutely delicious, as well as super easy. I scooped out the inside of a plump, juicy heirloom tomato and stuffed it with the mushroom “loaf” recipe from Alissa Cohen. Then I threw the scooped out tomato bits in the vita mix with some basil, salt, olive oil, cayenne and garlic to make a quick sauce. I poured the sauce on top and voila – delish!
I give these a strong 4/5 happy monkeys because they’re super easy and yummy. Unfortunately, I didn’t take a pic because I was hungry and tired, and, quite honestly, it didn’t look so beautiful with the sauce over it. My heirloom tomato was pretty yellow so once mixed in the vita mix, the sauce was fairly gray looking. If you want to serve these to company, I recommend serving the sauce on the side for aesthetic purposes.
This particular version was blended into oblivion by my vita mix. I prefer it to be more chunky and less of a smooth pate or dip. I definitely don’t recommend the vita mix for this one, but I had broken my food processor so I didn’t have a lot of options. Unfortunately, with the vita mix, this is no longer a “quick and easy” recipe, but instead a descent into frustration. When I first bought the vita mix, I thought it was the be all and end all of kitchen implements and that it would make all other equipment obsolete, but that is in fact not the case. A food processor is still very, very necessary.
Note: This makes a lot more mushroom loaf than is needed just for one tomato. You can stuff more tomatoes or keep the leftover “loaf” for use in wraps, salads, etc. It is delicious on its own as well.
3 cups mushrooms (portabello or crimini)
2 cups walnuts
2 tbsp olive oil
1 garlic clove
1/4 tsp marjoram (italian seasoning or oregano works great too)
1/4 tbsp fresh rosemary
1/4 tbsp sea salt
Tomato & Sauce
1 largish tomato
Basil, olive oil, garlic, sea salt, cayenne to taste
Blend everything but the tomato in a food processor.
Scoop out the inside of a tomato and stuff it with the mushroom “loaf.” Throw the scooped out part in the vita mix with some basil, salt, olive oil, cayenne and garlic to make a quick sauce.
Serve the stuffed tomato with the sauce on the side. Enjoy!