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Recipes

Most of these recipes can be found in the wonderful book, “The Quintessential Recipes for Vibrant Health,” by Farideh Naraghi, M.A., R.N. AND in "Complete Candida Yeast Guidebook" by Jeanne Marie Martin with Zoltan P. Rona

Almond Butter Basil Sauce

3 tbsp - almond butter (or almonds)

3 oz - lemon juice

1 tbsp - pure maple syrup

2 oz - water

2 cloves - garlic

1 tsp - ginger chopped fine

3 - 4 tbsp - tarragon & basil

1 tbsp - Bragg's liquid aminos

Throw all ingredients in a blender, mix, and toss over vegetables (broccoli is especially good). This blend can also be used as a dip for wraps.

NOTE: use only fresh herbs

Almond Butter Mint Sauce

1/4 med - onion

2 - 3 cloves - garlic

3 oz - lemon juice

1 oz - pure maple syrup

4 oz - water

3 - 4 tbsp - almond butter

4 sprigs - mint

1 tbsp - Bragg's liquid aminos

Blend. Pour. Eat.

If diluted with water, this can be used as a salad dressing.

Basil & Mint Dressing

3 oz - lemon juice

3 oz - water

1 tbsp - pure maple syrup

2 - 3 cloves - garlic

1 tbsp - ginger

2 tbsp - basil

2 tbsp - mint

Blend and toss over a salad or vegetables.

Basil Pesto with Pine Nuts

4 oz - olive oil

4 oz - lemon juice

8 sprigs - basil

4 - 6 cloves - garlic

1/3 cup - pine nuts

2 tbsp - maple syrup

Blend! This can be poured over whole wheat or brown rice pasta with ground turkey.

Green Beans and Sesame

Steam green beans just until tender. They are no good over cooked.
Toss with sesame oil and toasted almonds. Some people use sea salt to taste, but it is not necessary. 
OR if you have a sweeter palate, you can toss green beans with olive oil, lemon juice, a dash of cayenne and maple syrup to taste.
Never cook your oils.  You can warm them but cooking with them kills the point.

Cool Tomato Cucumber Dressing

1 large - cucumber

2 medium - tomatoes

2 oz - lemon juice

1 clove - garlic

4 stems - green onion

8 sprigs - spearmint OR

8 tsp - mint

Blend in the blender and serve. This has no fat or sugar in it!

Lentil Vegetable Pottage

(this is a complete meal-candida and gluten safe)
Serves 5-6

1 cup dry brown/green lentils

5 cups water, stock, broth, or bouillon (unsalted)

6 stalks celery chopped

3-4 medium carrots chopped

1 large onion chopped small

2 cloves garlic, minced

2 tbsp butter or olive oil

2 bouillon cubes, or 2 tbsp soy sauce(gluten free for celiac)

¼ cup finely chopped fresh parsley or 3 tsp dried parsley

1 tespoon each sea salt, basil

½ tsp dillweed, oregano, and thyme

1/8 tsp cayenne

sea salt to taste

chopped red bell pepper is optional

Bring lentils, liquid and veggies(minus red bell pepper) to a boil on high heat, simmer for 1 hour on low heat until lentils are teneder.  Add remaining ingredients and simmer nother 15 to 25 minutes, stirring occasionally, until the flavors mingle.  If desired, blend 1 to 2 cups of the soup and return it to the pot for a richer, fuller flavor and added body. Serve hot and enjoy. Keep for 5-7 days in the refrigerator or may be frozen.

Orange Yam or Carrot Soup

Serves 4

4 cups yams chopped and rinsed 2 to 3 times (peeled or unpeeled)
or 4 cups carrots chopped
1 3/4 cups stock,broth, milk, milk substitute
2 to 3 tbsp butter or 1 to 2 tbsp oil
2 organic bouillon cubes or 2 tbsp soy sauce
2 tsp finely chopped onion
4 tsp finely chopped fresh parsley, or 2 tsp dried parsley
2 tsp dillweed or tarragon, crushed
½ tsp sea salt
cayenne
option 1⁄4 to 1⁄2 tsp crushed mint
garnish chopped chives or parsley (I prefer the Italian in this recipe)!

Steam the orange vegetable until tender.  Liquify all ingredients until smooth in a blender or food processor.  Heat the soup in a saucepan on low to medium heat just up to boiling and simmer for 10 minutes. Do not boil.  Serve hot with garnish and a green salad or legume dish. Do not freeze.  Keep for 2-5 days.

Garlic Spinach Soup

Serves 4

2 tbsp butter or natural oil
12 medium large cloves garlic, sliced
4 cups water,  or stock unsalted
6 medium cloves garlic, pressed
7 to 8 gree onion tops, finely chopped
1 lrg bunch spinach leaves, lightly chopped
¼ cup tomatoe juice or ¼ cup fresh lemon juice
¼ cup fresh finely chopped parsley
1 organic vegetable bouillon cube, or 1 tsp broth powder
½ to ¾ sea salt
1 tsp basil and oregano
½ tsp sea kelp
3 tbsp soy sauce

Heat butter or oil on low to medium heat and sauté the garlic slices in the oil or butter until thoroughly browned.  Remove and discard the garlic.  Add the liquid and remaining ingredients to the garlic butter or oil.  Simmer covered for 20 to 25 minutes.  This robust yet light soup is very healing and strengthening. Besides being good for Candida, it is especially good for flu, colds, and infections.  Best eaten within 2 to 4 days. Do not freeze.

A healthy alternative for tacos 🌮

1. Use ground turkey or black beans instead of  beef,  add cayenne pepper for heart health and squeeze in some lemon for liver health, then add your normal spices while browning your meat
2. Use white cheese instead of dyed yellow cheddar
3. Instead of sour cream use plain yogurt
4. Sprinkle brewer’s yeast inside your taco for extra B vitamins (your stress vitamins)
5. Instead of lettuce fill your taco with either cilantro or tarragon
6. If you work in any setting where you tend to dehydrate, sprinkle a little sea salt on the outside of your taco shell to restore some electrolytes.