Creamy Dressing Recipe

This is great for the Candida diet but just a great dressing in general.
This is particularly suited for the stage of the diet where you can't have vinegar.

Ingredients: 

1 Cup Extra Virgin Olive Oil
2.5 lemons (fresh squeezed juice)
1/4 Cup Chopped Red Onion
2 Tablespoons ground Celtic or Himalayan sea salt. 
Ginger root (freshly grated) (approximately 1/2 Tablespoon 
1 Tablespoon Basil Leaf
1/2 Tablespoon Rosemary Leaf
1/2 Tablespoon Garlic Powder  
Pepper to taste 

Tools:
1 Food Processor 

Process: 
1. In the food processor add your olive oil, lemon juice, onion, salt, basil, rosemary, garlic and pepper.

2. Grate up the ginger and don't waste any of the juice or pulp that comes from it.  Throw that in the food processor also.

3. Blend on medium for 2-3 minutes:

4: Put in the fridge.  When it gets cool, it gets thick and creamy. 
6. Enjoy:

I would call this Italian, for Ranch
substitute Dill for Basil and Rosemary.

Be Healthy!

Summer

Savory Coconut Cakes

These are great with my Spinach Artichoke Dip, as "english muffins" or just by them selves.

Ingredients:
1 1/2 cups coconut flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon basil

1 1/2 tablespoons coconut oil
3 eggs
1 1/2 cup water

Tools:

Frying Pan, large and small mixing bowls.  small glass bowl, mixer, large cutting board or table surface.

Let's get started:

1st put the coconut oil in the small glass bowl and heat up until it's a liquid
Next, put the flour, salt and seasoning in the large bowl and mix with a fork. 

Next crack your eggs in the small mixing bowl and beat on low for about 2 minutes.  This will help make your cakes "fluffy" (as fluffy as coconut oil can get.)


Add your oil to your eggs and beat for about 30 more seconds.



Next add the egg and oil mixture + the water to the large mixing bowl with your dry ingredients.
Mix with a fork, coconut flour absorbs water really well so your mixture will be rather crumbly.
Scoop up a ball about 1-2" wide and start flattening with your hand. Again, these will be really crumbly so don't fret, just do your best to keep it together.  On a floured surface you can shape your cakes even more by gently pushing down.  They stick really easily so I push a little then move them so they don't stick in one spot.

Preheat your frying pan (I keep it on low heat) Gas stove Low to 10 (usually on a 2-3)

Grease your pan with about 1/2 a tablespoon coconut oil.
Your cakes are fragile, pick them up with the spatula and set them in the frying pan.
Make sure to not put too many in the pan, you'll need the room to maneuver.

I usually give it about 4 minutes each side but use your judgement.
They are really sticky when you first put them in the pan so usually when they are able to slide around freely their done.

Flipping them is the tricky part. I pick one up with the spatula and put my hand over the uncooked side and then flip so my hand is on the bottom and the spatula is on top, I gently place the coconut cake on the spatula and set it back into the pan.  Should have a golden brown appearance.

These work well frozen.  I keep a few out fresh but freeze the rest.  Heats amazingly well in a toaster oven but the microwave works well too.

Enjoy.