Salvestrols

Salvestrols are part of the fruit and vegetable immune system that guard against fungal attacks. This is why we only find them in those species subject to fungal damage. These include:

Strawberries
Blueberries
Raspberries
Grapes/Raisins
Black Currants
Blackberries
Cranberries
Apples
Pears
Broccoli
Cabbage
Artichokes
Bell Peppers
Avocados
Watercress
Asparagus
Eggplants

A hazard to pesticide use including anti-fungal agents on plants is that those plants will not need to activate their own Salvestrols. When we ingest these foods that have been treated with fungicides, we lose the benefit of the Salvestrols- they are not present. Eat only the organic version of the foods listed above whenever possible. They will guard your body against Candida.

GF Chocolate Chip Cookies

These cookies are delicious and easy. Make a large batch and freeze/refrigerate half for later. I like to use Pamela's flour blend, but any blend will do.

24 oz Pamela's baking and pancake mix*
1/2 c butter
1/3 c olive oil
2 eggs
3/4 c raw sugar
1 1/2 c chocolate chips
1 tsp vanilla

Pre-heat oven to 350˚F. Place a layer of parchment paper to cover a cookie sheet. Mix together flour blend and chocolate chips. In a separate bowl, cream the butter and sugar together. Add olive oil, vanilla and 2 eggs. Mix well. With an electric mixer or by hand, blend wet and dry ingredients together. Form into 1" balls. Place on cookie sheet. Bake for 10-12 minutes until tops are lightly brown. Cool on a wire rack. Makes 45 cookies. Enjoy!

*If making your own flour blend, use rice, tapioca, and sorghum flours with 1/2 tsp salt and 1/2 tsp baking powder

Radiate Love Congee

In light of the nuclear tragedy in Japan and the subsequent radiation that is being dispersed around the globe, even though in small amounts, many sensitive individuals are feeling the impact in various subtle ways. Personally I am increasing the amount of mushrooms and seaweed in my diet. Here is a lovely congee, a thick rice soup like porridge, that can be eaten at any meal of the day.

Ingredients:
4 T sushi rice
4 c water
1 tsp salt
1/2 c shiitake mushrooms, chopped
3 carrots, chopped
1/2 c chopped wakame
garnish: 1/2 c chopped dulse
1 T miso mixed with 4 T hot water

In a saucepan, add all ingredients. Bring to a boil, then simmer for 1 hour.
Garnish with dulse and add the miso to the congee.

Yogurt Smoothie

This is a great smoothie that is supplemented with brewers yeast which is high in B vitamins and soy lecithin which is needed for cell membrane flexibility. Lecithin also acts as an emulsifier to help digest fats.

Ingredients:

2 bananas
6 strawberries
1/4 c blueberries
1 tsp raw honey or maple syrup
1 T soy lecithin
1 T brewers yeast
1/2 c plain yogurt

In a blender, add all ingredients and mix until smooth. Enjoy!

Miso Maca Marinara

Lepidium meyenii, known commonly as maca, is a native plant to the Andes of Peru. It is used as a root vegetable (similar to a radish or a turnip) and medicinally is considered an endocrine system adaptogen. On top of that it smells and tastes delicious. I've combined it with miso and turmeric for an unexpected twist on the traditional marinara sauce.

Ingredients:
2 c marinara sauce
1 T miso dissolved in 4 T boiling water
2 tsp maca
1 tsp tumeric
1/2 tsp dill
3 T butter

Combine all ingredients in a medium saucepan. Heat to a simmer, cover and cook for 20 minutes. Serve with pasta or rice.

Eggplant Radicchio Soup

Radicchio is the leaf of the perennial chicory plant (Cichorium intybus, Asteraceae). It has a nice bitter and spicy taste, which mellows when it is added to soups or roasted. This soup is warming for the winter months. Radicchio's bitterness is a tonic for the liver. I steam the cauliflower and eggplant beforehand, but you can surely add them in uncooked. (In which case, increase the cooking time to 90 minutes.)

Ingredients:
4 c water
1/2 c cubed, steamed eggplant
1/2 c thinly sliced radicchio
1/4 c steamed cauliflower
1/4 saurkraut
1 tsp salt
pepper to taste
2 T mellow white miso dissolved in 1/4 boiling water

Add all ingredients except the dissolved miso to a medium saucepan. Bring to a boil, turn down the heat and simmer 1 hour. Turn off the heat and stir in the miso mixture.

Serves 3.

Coconut Kale Stew

Coconut is high in medium chain triglycerides (MCTs). MCTs do not require bile salts for digestion and are a great source of energy. They are found in coconut oil, palm oil, and butter.

Ingredients:
2 tsp olive oil
1 onion
3 c chopped raw kale
15 oz can of coconut milk
3.5 oz shiitake mushrooms
4 oz sliced tempeh
8 oz cubed salmon (baked or canned)
1/2 tsp salt
pepper to taste

Over medium high heat in a heavy bottom pot, add oil and onion. Stir until onions are translucent. Add tempeh, salt, pepper and fry with onions for about 5 minutes. Add mushrooms and kale. Saute another 5 minutes. Then add coconut milk and salmon. Cover the pot with a lid and simmer over medium low heat for 30 minutes. Serve with jasmine rice.