|Top: Chickpea "quiche", Veggie-full breakfast hash, Quick and easy chard and chickpea stew|
Middle: Pumpkin patties, Homemade ketchup, Beans paprikash
Bottom: Tangy cashew cheese, Glazed tempeh, Creamy kale salad with black beans and sweet potatoes
|Chickpea breakfast scramble|
|Classic green smoothie, |
Chocolate bean butter, ACD-friendly fruity sipper, Raw carrot cake energy balls,
Grain free fudgy brownies, Raw apple porridge bowl.
However it was really useful to try different ingredients and learn some of Ricki's techniques, rather than sticking with my usual habits. I also really enjoyed the interactive natures of sharing notes with the other testers and Ricki through a private blog.
|Grain free sandwich bread|
|Fennel brussels sprouts and edamame salad, Caesar salad, Crimson salad|
|"Sour cream and onion" kale chips|
|Sunday night roast with Perfect golden gravy|
My diet is not anti Candida, nor gluten free, nor low sugar, nor vegan. Yet I really love Ricki's recipes because they taste so good. I would highly recommend them to anyone who wants to eat exciting and healthy food. For those who eat anti candida, gluten free, low sugar or vegan, there is the added bonus of many made-from-scratch recipes such as Basic Nut or Seed Butter, Sauerkraut and Homemade Ketchup.
Today I am pleased to have permission from the publishers to share a recipe for a fantastic Asian Napa Cabbage Salad. Ricki makes lots of silky smooth creamy sauces with nut butters and/or coconut milk. This is one of them. As well as using cabbage and carrot, she adds toasted nuts and seeds which give lots of wonderful texture and crunch. The salad was fairly quick to put together and tasted great. I served it with Glazed Tempeh from the cookbook and boiled brown rice.
|Asian Napa Cabbage Salad|
|Asian Napa Cabbage Salad|
While I was recipe testing for the book, occasionally the tester recipes would appear on the side in photos of other recipes. As a recipe tester, I agreed not to share anything about the recipes, which was hard because I really wanted to rave about them. Hence my brief notes in these posts:
- Cabbage and Broccoli Slaw with haggis chiko rolls
- Creamy Greens with Asian Seasonings served alongside red lentil koftas
- Glazed Tempeh in a caesar salad
- Sunday Night Roast and Perfect Golden Gravy in a roast dinner
- Tangy Cashew Cheese
Asian Napa Cabbage Salad
Makes 4 to 6 side salad servings
From Living Candida-Free by Ricki Heller.
Reprinted with permission from Da Capo Lifelong, © 2015.
1/4 cup (60 ml) smooth natural almond butter*
1 garlic clove, minced
1 teaspoon (5 ml) minced fresh ginger
10 drops plain pure liquid stevia, or to taste*
2 tablespoons (30 ml) freshly squeezed lime juice
2 teaspoons (10 ml) sesame oil
2 tablespoons (30 ml) Bragg Liquid Aminos or wheat-free tamari
1 tablespoon (15 ml) apple cider vinegar
1/4 cup (60 ml) filtered water
1/8 teaspoon (0.5 ml) red pepper flakes*
1 small napa cabbage, trimmed and cut into shreds*
1 medium-size carrot, grated
2 green onions, sliced
1/3 cup (80 ml) chopped natural almonds, raw or lightly toasted*
2 tablespoons (30 ml) sesame seeds, raw or lightly toasted*
Make the dressing: Blend all the ingredients together in a small bowl.
Make the salad: Place all the salad ingredients, except the sesame seeds, in a bowl and toss with the dressing. Sprinkle with the sesame seeds and serve.
I had a huge Napa Cabbage and so I only used half of it. My nut butter was made from roasted almonds. I substituted about 1 1/2 to 2 tbsp maple syrup for the stevia (I made a note of this somewhere but can't find my notes so this is approximate.) I substituted chilli paste for red pepper flakes. I also toasted the almonds and sesame seeds.
On the Stereo:
Fin de Siecle: The Divine Comedy
Disclaimer: I was sent a complimentary copy of Living Candida Free. I was not required to write a positive review of the book. All my opinions are my own.