anti-Candida diet (ACD)

Recipe: Who needs potatoes when you have Parsnip Apple Mash?

Recipe: Who needs potatoes when you have Parsnip Apple Mash?

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I haven't eaten potatoes in almost 4 years. Although I undeniably enjoy the starchy goodness of a potato and the multiplicity of ways to enjoy them, consuming them just isn't worth the allergy-induced joint swelling and digestive discomfort that inevitably results. 

Instead of mourning over the loss of potatoes, I found solace in other starchy vegetables. Sweet potatoes have always reigned supreme over any other true potato in my book, and I enjoyed a reason to romance their sweet, orange flesh. I adopted my mother's love for parsnips and beets at a young age, and explored their versatility further, quickly becoming obsessed with their different yet equally sweet flavors and hearty textures. I explored the glory of the celeriac, the gnarly vegetable that is also known as celery root, and took a liking to its unique, strong flavor. I tried every squash I could get my hands on, and prepared it almost every way I could think of. I mashed cauliflower to use as a topping for shepherd's pie, made creamy pureed soups from turnips, and made french fries out of rutabagas and carrots. 

Truly, I haven't missed potatoes a bit. 

Recipe: Homemade Vanilla Salt, Two Ways

Recipe: Homemade Vanilla Salt, Two Ways

Vanilla Salt

There are all kinds of fancy salts out there for you to blow your paycheck on. Confession: I own many of them

Thankfully, one of my favorite salts is one that I make at home. Vanilla salt couldn't be easier to prepare, and the end result is lovely. I have two methods for creating vanilla salt, yielding different yet equally delightful results. I am sharing both methods with you; try each one and see which fits you best. I use my vanilla salt in baked goods, with fruit, over roasted sweet potatoes or squash, sprinkled over chocolaty desserts, or with roasted or grilled meats (helloooooo pork and chicken). I think you'll like it too. If you decorate the jar with a cute label and a bit of ribbon, you have a wonderful homemade gift. 

Vanilla beans are über-expensive if you buy them one-by-one or in small quantities. The trick is to buy a big bag and split the cost with a friend. A fellow foodie and I split the cost of this 1/2 pound bag of vanilla beans. We each ended up with about 30 beans for only about $13 per person. Sweet deal, right? 

Recipe: Cabbage Apple Slaw (gluten-free, vegan, grain-free, ACD)

Recipe: Cabbage Apple Slaw (gluten-free, vegan, grain-free, ACD)

Cabbage-Apple Slaw

Simple slaws are ideal for every season of the year. They are crunchy and light, yet satisfying and filling, and endlessly adaptable to a variety of seasonal produce. Despite this, my favorite time of year for slaws is late summer and fall, when farmers markets are bursting with fresh, crisp cabbages. The sweet, glistening, unblemished leaves tempt me from every vendor table, and inevitably, I go home with a weighty cabbage in my market basket.

I was inspired to combine my beloved green cabbage with another locally grown favorite, the spectacular Honeycrisp apple. The Honeycrisp was developed by the University of Minnesota's Horicultural Research Center in the 1970s, and has won a devoted following of fans. There are a number of wonderful orchards in the Minnesota and Western Wisconsin that grow this apple, and every year I anticipate the arrival of locally grown Honeycrisps at my farmers market and co-op. The flavor is sweet like honey and slightly tart, and it has a marvelously crisp, juicy texture that is, in my opinion, the sign of a perfect apple. Equally good for eating raw or baking, Honeycrisp is one of my favorite apples, hands down. 

The combination of sweet, fresh cabbage, sweet and tart apple, plump golden raisins, toasted caraway, and a hint of nutmeg in this slaw is magic. It only takes minutes to prepare, and it holds up in the fridge for 2 days without becoming soggy. 

Oh me oh my, autumn tastes so good. 

Recipe: Tuna & Chickpea Salad with Olives and Basil (gluten-free, ACD)

I like to mix tuna with beans for simple salads. The tuna provides pure protein while the beans provide a mix of protein and complex carbohydrates. Add olive oil for healthy fat, and hooray, you have a versatile framework for a satisfying and nutrient dense meal. Build upon this basic framework by adding any variety of herbs, spices, or other ingredients. 

This time around, I combined tuna and chickpeas with green olives, basil, lime juice, olive oil, and pinch of cayenne pepper.  If you can eat cheese, a bit of crumbled feta in this salad would be really fab. I served it over mixed baby greens for light and nourishing meal, but it would be great served in a brown rice tortilla or a collard leaf for an easy wrap, or served as an open-face sandwich on a slice of your favorite gluten-free bread. 

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Tuna & Chickpea Salad with Olives and Basil

Yield: 2-4 servings

This simple salad is a breeze to prepare and very delicious. Serve as a salad on its own, or scoop over greens or use in a wrap. The high protein content balanced with complex carbohydrates and healthy fat makes this a satisfying and nourishing addition to any meal. And it's affordable to boot!

If you have soy allergies, be sure to check the ingredients on your tuna. Many varieties of tuna contain vegetable broth that contains soy. I often buy soy-free water-packed tuna from  the brands Genova, American Tuna (BPA-free can), Wild Planet (BPA-free can), or Natural Value (will be BPA-free soon), or from Trader Joe's (BPA-free can). All of these tunas are packed in water and are dolphin safe. 

  • 1 5-oz. can water-packed tuna (salted or unsalted)
  • 1 15-oz. can chickpeas (approx. 1 3/4 cup)
  • 1/4 small red onion
  • 1 small garlic clove
  • 10 large fresh sweet Italian basil leaves
  • 8 large green olives (pimiento-stuffed or not, your choice)
  • two glugs of extra virgin olive oil
  • juice from 1 lime
  • salt and freshly cracked pepper, to taste
  • 1-2 pinches of cayenne pepper, to taste

Drain tuna and chickpeas, and rinse chickpeas thoroughly. Place in a medium bowl.

To prepare herb and vegetables, peel the onion and garlic then mince, and add to bowl with chickpeas and tuna. Slice basil in a chiffonade, then thinly slice the green olives cross-wise to create rounds. Add basil and olives to bowl and toss ingredients together lightly with a fork. Add olive oil, lime juice, and seasonings, stir to combine with a fork, and adjust seasoning to taste.  Let sit for 5-10 minutes for flavors to meld, then serve. 

Leftovers can be stored in the refrigerator for 3 days. 

HINT: if you want to use this as a sandwich filling or wrap filling, I would recommend lightly mashing the chickpeas before adding the tuna and other ingredients. That way, your chickpeas won't roll right out of your sandwich! A potato masher or a pastry cutter works great for mashing chickpeas, as does a fork. 


*The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition.

*Heads up! This post may contain some affiliate links. If you buy something through one of those links you won't pay a single cent more, but I'll get a small commission that helps keep the content flowing. P.S. I only recommend products I use in my own daily life!

Recipe: Paprika Rice (gluten-free, vegan, ACD)

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If you were stranded on a desert island and could only bring two spices with you, what would they be?

For me, this answer is simple: smoked Spanish paprika and cumin. The rich color, intense flavor, and incredible fragrance of smoked paprika makes my heart swoon, and the complex acrid flavor of cumin makes me weak in the knees. Without these two spices, my kitchen would seriously suffer. So would my taste buds!  They make everything taste good, working wonders on roasted vegetables, meats and poultry, and grain dishes. 

My most recent spiced rice dish exhibits my adoration of smoked Spanish paprika and cumin. It also displays my love for the coriander plant, combining both the dry ground seeds and the fresh leaves (a.k.a. cilantro). These herbs and spices enliven simple ingredients and create a wonderfully flavored dish that accentuates any meal. 

Spiced grain dishes like this one are a great staple for your weekly meal rotation. They are easy to prepare, affordable, nutritious, and wonderfully satisfying. If you have a rice cooker, making grain dishes is even easier, as you can simply flip the switch, walk away, and return to find perfectly cooked rice. I hardly ever cook rice on the stovetop anymore!

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Paprika Rice

yield: 6 servings

The rich, alluring flavor of smoked Spanish paprika flavors this dish. It is easy to prepare and very delicious, making it the perfect side dish for just about anything. The flavors are especially good with Mexican or Spanish inspired meals, grilled chicken or tilapia flavored with lime juice and chile powder, or Mexican chorizo. For a quick meal, top hot paprika rice with a fried egg - keep the yolk soft for an extra delicious twist - and serve with sauerkraut. 

  • 1 1/2 cups brown basmati rice
  • 1/2 medium yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 6 small garlic cloves, peeled and minced
  • 3 cups water, broth, or mix (I did half and half)
  • 3/4 tsp unrefined salt
  • 2 Tbsp extra virgin olive oil
  • 1 1/2 tsp smoked Spanish paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2-3 Tbsp finely chopped cilantro, or more to taste
  • unrefined salt and freshly cracked pepper, to taste
  • optional garnishes: extra virgin olive oil, chopped cilantro, smoked Spanish paprika

Soak rice in 6 cups of water for 6-12 hours. Drain rice in a fine colander, and discard water. Rinse rice very well. Place rice in a rice cooker with vegetables, broth/water, olive oil, salt, smoked paprika, cumin, and coriander.  Stir together, then place cover on rice cooker and cook per manufacturer's recommendation.

If you don't have a rice cooker, do the same thing but place in a pot on the stovetop. Bring to a boil, then cover and reduce to a simmer. Let cook about 45 minutes, until liquid is absorbed and rice is tender.

Remove cover and toss rice with a fork. Add fresh cilantro to hot rice and stir, seasoning with salt and freshly cracked pepper to taste. Transfer to a serving bowl, and if desired, drizzle with olive oil and garnish with additional chopped fresh cilantro and a dusting of smoked paprika. Serve.

Store leftovers in a well-sealed container in the refrigerator for up to 5 days. 


*The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition.

*Heads up! This post may contain some affiliate links. If you buy something through one of those links you won't pay a single cent more, but I'll get a small commission that helps keep the content flowing. P.S. I only recommend products I use in my own daily life!