Miss candy?  These fruit sours are sugar free and awesome.  I’m trying out the Watermelon Splash and Cherry Blast.  Both are mighty good!  I just ordered the six pack for $13.50 from Emerald Forest. Soon I’ll get to try Raspberry Dance, Citrus Sky, Keylime Dream, and Grape Blizzard.

Spread 3/4 c. of raw pumpkin seeds on a cookie sheet and bake at 350 for 10 minutes.  Meanwhile boil a little water and add 1 1/2 t. of hot water to 1/2 t. of good sea salt.  Take the seeds out of the oven and dump on the salt water.  The seeds will sizzle.  Put the seeds back in the oven for 2 or 3 minutes to dry them out.  That’s it!

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When I feel a little deprived about not getting any decadent treats - I have this hot chocolate substitute.  I always feel requited afterwards - and to tell the truth I also feel much better than I would if I’d had hot cocoa with sugar.

1 c. unsweetened almond milk  
Stir in Xylitol to preferred sweetness

Heat up on medium heat and drink

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modified from the recipe at Bob’s Red Mill (bobsredmill.com)

This is my first cake experiment since going on the diet.  I will definitely make this one again.  As the name implies it is moist and also very tasty.

12 oz. your favorite brown rice pasta
2-3 T. water
1 1/2 broccoli spears
1 1/2 cups sliced red peppers
1 1/2 cups canned artichoke hearts (not the marinated kind)

Cook pasta until tender but firm. Drain and rinse in cold water. Set aside to cool.

In large, deep skillet, heat the water and sauté the broccoli, mushrooms, and bell peppers for 5 minutes or until tender-crisp. Remove and rinse in cold water.

Toss with pasta, veggies, artichoke hearts and olives about a 1/4 cup of you favorite oil and apple cider vinegar / lemon juice dressing or use:

1/4 c. olive oil
1 t. garlic, pressed
1 t. salt
Chopped basil to taste
1 t. apple cider vinegar or lemon juice
black pepper

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Mousse:

1 package firm SILKEN tofu
1 cup blueberries
1 teaspoon lemon extract
2 1/2 tablespoons Xylitol

Sauce:

1/2 cup blueberries

Break the silken tofu into pieces and place in a food processor or blender. Add the berries and the lemon extract. Blend until very smooth. Add the xylitol. Pour the mousse into individual serving glasses or small bowls. Refrigerate for 3 or more hours. You can make the mousse the night before you want to serve it. To make the berry sauce, place the thawed berries in the blender and blend until smooth. Taste and add xylitol if desired.

Before serving, pour 3 tablespoons of the berry sauce over each individual mousse.

This recipe was hearty, satisfying, rich tasting and also Candida-Diet safe. It was also fairly easy and quick. I made mine a bit ahead of time and left it in the oven at low to steep in the curry sauce. Delicious!

from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar

4 servings

STEP ONE

1 tablespoon minced fresh ginger
2 tomatoes, chopped
1 tablespoon ghee or oil
Pinch of hing (optional)
3/4 teaspoon brown mustard seeds
1 tablespoon minced fresh ginger
2 tomatoes, chopped

STEP TWO

1 teaspoon turmeric
3 cups (350 g) green beans, cut into 1/2-inch (1.3 cm) pieces
Salt
1/2 cup (120 ml) water
Chopped fresh cilantro (optional)

1. Heat the ghee or oil in a pot. Add the hing, mustard seeds, and ginger and saute over low heat until the mustard seeds "dance." Add the tomatoes and saute for a few minutes, stirring frequently, until they become mushy.

2. Stir in the turmeric, green beans, a sprinkling of salt, and the water. Cover and simmer until the beans are tender, 12 to 15 minutes. Adjust the salt. Sprinkle with chopped cilantro before serving.

VARIATION For heat, add 1 teaspoon or more black pepper in Step 3 or add cayenne or crumbled red chilies to the ghee or oil in Step 1.

modified to remove sugar from Bob’s Red Mill.  This recipe is free of sugar, corn, wheat, yeast, milk and egg.

These were a bit dry so I "frosted" them with some Sweet Cream.

Ingredients:

1 cup sifted Brown Rice Flour 

1/2 cup sifted Amaranth Flour 

1/4 cup Carob Powder (Toasted) 

1 tsp Baking Soda 

1/2 tsp Sea Salt 

1/4 cup Water 

1/3 cup Vegetable Oil 

1/3 cup Xylitol

1 Tb Cider Vinegar 

1 tsp Vanilla 

1/4 cup Walnut Pieces 

Preheat oven to 350 degrees F. Grease one 9-inch square baking pan, set aside.

Makes 9 Servings.

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Modified from "Whipped Cream" by Rita DePuydr in Stevia:  naturally sweet receipts for desserts, drinks and more!

Last night I had a Sunflower Seed Pancake with bluberries sweetened with xylitol and this sweet cream.  This dessert was so good that no one would guess that it’s wheat free, dairy free and sugar free!

1/2 cup raw cashews
1/2 cup unsweetened rice milk
1/2 teaspoon Stevia
1/2 teaspoon vanilla
3 tablespoons Xylitol
pinch salt
1/2 cup oil

Grind the cashews in a blender with the rice milk until creamy.  Add the sweeteners and salt and then slowly add the oil.  A few drops of water will make it thinner.  Add some cashews to make it thicker.

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I’ve been drawing a blank when in the mood for a snack and I  read somewhere that pancakes could fit that bill so today I decided to make up a pancake recipe that could be made up in advance and stored in the refrigerator for when the mood hit.  I really liked how they came out - light and fluffy and tasty.  I ate some of mine with Tofu Aioli which I bought at the coop and think they’d be good with many different toppings.

Makes 8-12 pancakes
1 cup oat flour
1/4 cup brown rice flour
1/4 cup sunflower seeds
1/2 t. baking powder (optional)
1/4 t. salt (optional)
2 eggs, separated
2 Tablespoons safflower oil
1 cup milk (or substitute)
a little butter or oil

Method
Combine the milk, oil and whisk in egg yolks. 

Combine flours, sunflower seeds, salt, b.p. and then fold into milk, oil, egg mixture.

Beat the egg whites until stiff and fold into the mixture.

Heat a skillet, add the butter or oil and pour in batter

Cook until bubbles form then flip and cook on other side.

Cool and store for snacks or eat them all - but not by yourself!