Category Archives: Recipes

Detox Beet Tonic Salad

Detox Beet Tonic Salad

Beet Tonic Salad for Healthy Liver and Lymphatic Cleansing

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 As the temperature warms up, liver energy is activated in the Spring, which becomes the perfect time to nourish and cleanse a toxic or overloaded liver. Liver congestion leads to lethargy since this amazing organ can become overwhelmed with how much it needs to process. It is a work horse!  When natural cleansing processes slow down, toxic substances start to accumulate in the bloodstream. Lifestyle choices such as experiencing too much stress, anxiety or anger, emotional purging, exposure to chemicals, drinking alcohol, taking medications, eating too many fried, processed or otherwise inflammatory foods, or not getting enough physical activity can all contribute to a liver that becomes sluggish and congested.

Let’s look at a healing vegetable that is a comrade to our liver, gallblader, lymphatic system and more.

In comes our friend, the BEET.  During my 14 day at-home Colorado Cleanse/Detox last month, I was encouraged to eat one beet a day (spread out through all 3 meals).  This simple little beet tonic salad became one of my favorite dishes.  It tastes wonderful and does so much for those organs needing support and cleansing.  Try eating one fresh beet a day for the next 3 months to help thin the bile and flush the liver and gallbladder. Beets are best grated raw with lemon juice, but also have benefits when eaten cooked or roasted.  It is the raw beet that packs the REAL punch.

According to Dr. John Douillard, Ayurvedic physician: “When the bile flows, the digestive system can break down fat and neutralize digestive acids and the liver can remove toxic fat soluble chemicals. Optimal bile flow may be the most important piece of the digestive puzzle when it comes to weight loss – so eat your beets and reap all the benefits!”  

NOTE:  Now, keep in mind when you are eating beets, your poop will be red.  So don’t look down in the toilet and freak out.  You’re OK!  It’s those beets working through you.  It’s all good. ☺  

Some top reasons to eat Beets:

  1. Fight Inflammation.  Beets are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. It’s also known to help fight inflammation, protect internal organs, improve vascular risk factors, enhance performance, and likely help prevent numerous chronic diseases.
  2. Anti-Cancer Properties.  The powerful phytonutrients that give beets their deep crimson color may help to ward off cancer. Research has shown that beetroot extract reduced multi-organ tumor formations in various animal models when administered in drinking water, for instance, while beetroot extract is also being studied for use in treating human pancreatic, breast, and prostate cancers.
  3. Rich in Valuable Nutrients and Fiber.  Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.
  4. Detoxification Support.  The betalin pigments in beets support your body’s Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so they can be excreted from your body. Traditionally, beets are valued for their support in detoxification and helping to purify your blood and your liver.

Don’t throw those beet greens away!  If you do, you are doing yourself a dis-service.  They are among the healthiest part of the plant.  Beet greens actually have even more iron than spinach as well as a higher nutritional value overall than the beetroot itself.  Sautee them with some coconut oil, natural salt and fresh ground black pepper – YUM!  Chop and add them to your soups, stews and I even add them to my morning smoothies. I try to encourage rotating greens in your daily smoothies to ensure a diverse nutrient profile for your body.

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Ginger root

Ayurveda gives ginger the status of a virtual medicine chest. That’s because this wonder spice has time-tested, digestion-friendly properties, in addition to its numerous other health benefits. In India, ginger is liberally used in daily life.  Read more about its healing benefits HERE.

Lemon

There are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ strong antibacterial, antiviral, and immune-boosting powers and their use as a weight loss aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances–notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene–that promote immunity and fight infection.

 Mustard Seeds

Mustard seeds are high in antioxidants and are nutrient dense with selenium, which is known to have anti-inflammatory properties.  One teaspoon of white mustard seed, which is the kind used for the yellow condiment, is packed with 87.1mg of omega-3 fatty acids, 84.2mg of omega-6 fatty acids, 22.2mg of potassium, 27.3mg of phosphorous, 9.7mg of magnesium and 16.9 mg of calcium. These high amounts of body beneficial substances in the seeds when consumed encourage the body to speed up metabolism, lower blood pressure and prevent atherosclerosis.  Mustard seeds have antiseptic as well as anti-fungal properties. This makes them very useful for purging the digestive system and increasing the body’s natural defense system. (source)

 
Detox Beet Tonic Salad
Serves 1
A delicious tonic salad that will help assist the liver, gallbladder and lymphatic system to rid your body of toxins and build up. So tasty and good for you.
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Ingredients
  1. 1 raw beet, peeled
  2. Juice from half a lemon
  3. 1 TB. organic dijon mustard
  4. 1/2 to 1 inch knob of fresh ginger root
Instructions
  1. Cut beet into small pieces and add to a food processor along with the ginger root and pulse till finely grated - just a few seconds. Scrape the beet/ginger mixture out into a bowl and add the mustard and lemon juice. Stir to incorporate.
  2. Eat immediately or save covered in the refrigerator for up to 24 hours. This tonic salad can be eaten as a side dish or as topping to an entree, soup, salad, or steamed or raw veggies.
Adapted from John Douillards Colorado Cleanse
Adapted from John Douillards Colorado Cleanse
Kibby's Blended Life http://kibbysblendedlife.com/
 

 I’ve got more WHAT I AM LOVING RIGHT NOW products, recipes and topics to share with you this week and the weeks to come.  Keep your eye out for the posts in your inbox. 

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Kibby

Perfect Protein Power Smoothie from The Blender Girl Cookbook

Perfect Protein Power Smoothie from The Blender Girl Cookbook

Perfect Protein Power Smoothie from The Blender Girl Cookbook

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 It’s here! 

The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! Cookbook!

I received my copy of my dear friend, Tess Master’s AMAZING cookbook last week. I spent several hours upon opening this beautiful book immersing myself in all the vast knowledge that Tess so easily shares.  And the recipes!  Oh, my goodness.  Be still my beating heart.  (Southern Belle over here fanning herself with delight).

If you don’t know Tess, she is a woman you want to check out and get to know.  She has the wildly popular blog – Healthy Blender Recipes.  Tess came into my life several years ago when I started visiting her blog consistently for blender recipes.  I started communicating with her – sharing my feedback, gratitude and appreciation for her and the recipes.  We had much in common and became online friends.  She helped me get started with my blog and has been so supportive, encouraging and inspiring in all areas of my life.  She is the “real deal”.  I look forward to meeting her in person someday. She’s down to earth, funny, smart, witty and can she whip up some breath taking meals in her kitchen that she so graciously shares on her website Healthy Blender Recipes. (go visit)

Tess offers easy plant-based recipes that anyone can whip up fast in a blender.  Her newly released cookbook offers 100 whole food recipes that are gluten-free and vegan, and rely on natural flavors and sweeteners.  Many of the recipes are raw and nut, soy, corn and sugar free.  Of course, in a blender cookbook there are fabulous smoothie, soups and spread offerings, yet also include appetizers, salads, and main dishes with a blended component in the versatile collection.  One of the things that I adore about this book is that Tess encourages and guides you that these recipes can easily be adjusted to your personal taste: Add a little extra of this,  leave it out, an extra squeeze of that, etc.  These recipes are so flexible and forgiving.  You are guided to find your own inner “blender babe”. 

Let me take on a brief tour of some the recipes you will find in this beautifully photographed cookbook:

Antioxidant Avenger

Antioxidant Avenger

Fresh Spring Rolls

Fresh Spring Rolls with Orange-Almond Sauce

Watermelon Gazpacho

Watermelon Gazpacho

Incredibly edible edamame dip

Incredibly edible edamame dip

You can watch Tess make this incredible edamame dip at Blythe Natural Living HERE.

raw chocolate-orange torte

Raw chocolate-orange torte

 I have been making the Perfect protein power smoothie from the cookbook every day for about 5 days now.  We have been working outside a lot and I appreciate a healthy, plant-based protein smoothie to assist in recuperating and healing the body.  This recipe delivers and packs a punch to those muscles and I feel great upon drinking it. Tess graciously gave me permission to share this decadent and powerful smoothie with you all today.

 

Perfect Protein Power Smoothie
Serves 2
This blendsation tastes like ice cream and is a protein powerhouse containing spinach, almond butter, and hemp seeds. Pears pair beautifully with the earthiness of the other ingredients, and ginger wakes up the party. If your pears are really sweet, you could leave out the date. Note that the ginger mellows as the smoothie sits. So, if you are not a fan of its flavor, let the blend chill in the fridge for a half hour.
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Ingredients
  1. 1 cup (240 ml) unsweetened almond or hemp milk (strained if homemade)
  2. 1/2 tsp. probiotic powder (optional)
  3. 1 TB. vegan vanilla protein powder (hemp, rice or other) - I used Sunwarrior Blend Protein Powder
  4. 3 ripe pears, cored and diced
  5. 2 cups (86 g) firmly packed baby spinach
  6. 1/2 banana
  7. 2 TB. raw almond butter (not peanut butter - it's overpowering)
  8. 1 TB. freshly squeezed lime juice, plus more to taste
  9. 2 tsp. minced fresh ginger
  10. 1 tsp. shelled hemp seeds
  11. pinch of natural salt
  12. 1 cup (125 g) ice cubes (I omitted this)
  13. 1 date, pitted and soaked
Instructions
  1. Throw everything into your blender and blast on high speed for 30 to 60 seconds, until smooth and creamy. Tweak lime juice to taste.
Kibby's Blended Life http://kibbysblendedlife.com/
 

 At such an amazing price right now – get this inspiring book that contains a variety of mouth-watering recipes, helpful tips on health advice, and much more at a mere $11.75 on Amazon.com.  What a deal!  If I had to keep only one cookbook in my kitchen, it would be this one without a doubt!  It covers all the bases. 

Thank you, Tess for sharing this special part of you with the world.  You are a rock star!

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.

 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Violet Weed Walk + Spring Smoothie

Violet Weed Walk + Spring Smoothie

Violet Weed Walk

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I was walking up the pathway to the front of the house yesterday and noticed all the fresh blooming violets in the garden beds and along the rock borders.  How beautiful!  Spring is really here! The common wild Violet is a nutritional and medicinal powerhouse. There are dozens of species of Violet, in various colors that include blue, purple, white, and yellow. I immediately thought to gather these gorgeous little leaves and flowers and put into a salad for dinner.

Yep! I go around the yard picking and gathering weeds and herbs to incorporate in our meals and diet.  With the cold, harsh winter we had, I am so excited that Spring is here offering up fresh food for the picking. This is better than anything that you can purchase in the grocery stores or farmers market right now.  When your food is FRESH, nothing is better. The nutrients are so potent.  Your body takes in the life force of the plant and in turn, feeds and raises your energy.  I always give thanks to the plants I harvest for their gift and offering.

The most IMPORTANT thing to remember that if you’re going to start eating violets (or anything for that matter), please make sure wherever you harvest them, they haven’t been sprayed with any chemicals or by the family dog.

Violet leaves and flowers are loaded with minerals and vitamins, especially A and C.   Both of these important vitamins are associated with increased immune function and wound healing.  Violet roots reach way down into moist spring soil and pull up vital nutrients and minerals such as Calcium and Magnesium. The leaves become little green vitamin tablets – a phytonutrient powerhouse. The leaves are tasty both raw and cooked. The flowers are edible, sweet and tangy, and make a gorgeous garnish on salads, smoothies and desserts.  The leaves have a mucilaginous (slippery) quality when chewed and apparently can be used to thicken soups and stews.

Violet is a gentle but potent medicinal remedy.  Violet is a strong blood purifier.  Violet leaves have been used throughout the centuries as a soothing, cooling, anti-inflammatory demulcent. Violet also supports the immune system, helping to clear infections of all kinds. They can be a very effective first aid remedy for hot, inflamed conditions of the skin. Simply chew up a fresh leaf and place it on the effected area. A remedy gentle enough for use with children, violet can also be used to soothe hot irritating coughs or headaches. Just make a hot tea of the leaves and sip slowly.

Violet leaves can even help to shrink tumors and cancers, specifically those in the breasts. They are most effective when taken both internally and used externally as a poultice. They are also helpful in clearing up other growths and lumps such as cysts, mastitis, and fibrocystic breasts.  Susan Weed’s excellent book Breast Cancer? Breast Health! details the use of violet for various breast conditions.  Violet is also a  gentle lymphatic tonic, aiding the body in removing waste products from the bloodstream.

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Violet propagates itself by seed and throwing out scions, or runners, from the main plant each summer after flowering, and these in turn send out roots and become new plants, a process that renders it independent of seed.

I like to add a handful of violet leaves to fresh salads for a vitamin boost.  Take a bowl and scissors and go out into your yard (or a neighbor’s – with their permission, of course and NO chemicals) and begin harvesting fresh cut greens for a salad.   Other amazing wild herbs and greens coming up right now are yard onions, dandelions, chickweed, plantain – just to name a few.  Mother Nature is saying “Come and get it folks!”  She is providing food to assist us with the changing of seasons.  Bitter, astringent, chlorophyll rich greens that will help us reduce excess water in the body, cleanse, detoxify, boost immune system, purify the blood, and so much more.

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Salad last night consisted of fresh violet leaves, organic baby spinach, yellow and red bell peppers, hemp seeds, fresh sprouts, scallions with a creamy hemp seed dressing.  It was wonderful!

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Another fantastic use for these bountiful greens is to use in smoothies. I made up this low-glycemic Spring green smoothie this morning with produce that is IN SEASON.

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Spring Violet Smoothie
Serves 2
A light, nutrition packed smoothie filled with Spring's freshly emerging harvest that is low in fruit sugar, high alkaline and rich in healthy fats.
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Ingredients
  1. 1 small organic pear
  2. 1 small organic granny smith apple
  3. 1/2 lemon, peeled
  4. 1/2 cup organic parsley leaves
  5. 4 cups organic spinach, kale, swiss chard (or combination of all)
  6. 1/2 cup fresh violet leaves (toss in some flowers too!)
  7. 1/2 avocado
  8. 2 cups water
  9. sweetener of choice ( I used raw honey)
Instructions
  1. Combine all ingredients in a high speed blender (I use a Vitamix) and blend till smooth and creamy - about 30 seconds. Add toppings of choice - I used fresh, local bee pollen and a few violet flowers (eat them first). Enjoy!
Kibby's Blended Life http://kibbysblendedlife.com/

 

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Violets are bountiful right now freshly emerging with vibrant green leaves that are probably right next to your door and in your yard.  Seek them out and you will be rewarded delightfully with nutrition and healing medicine straight from Mother Nature herself.

Get your SPRING greens on!

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Kibby

FALL Cranberry Persimmon Orange Smoothie

FALL Cranberry Persimmon Orange Smoothie

FALL Cranberry Persimmon Orange Smoothie

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In the interest of eating with the seasons, I have some gorgeous Fall fruits – that I came across at the grocery store (and on sale – SCORE!) that I wanted to share with you so that you could incorporate these little beauties into your seasonal dietary rotation.  The autumnal oranges and reds of the fruit hint at the fact that these fruits are ripe for the picking in the leaf-changing months (or in our case – already dropped).  Their nutritional profile is jam packed with vitamins, minerals, antioxidants, Fiber and more. 

I was looking to change up my morning smoothie and with the Fall fruits sitting on my counter, I came up with this smoothie concoction.  Let me tell you, it’s a real winner.  Filling, sweet/tart and pretty too.

Let’s check out the star players in today’s Fall smoothie recipe.

Persimmons

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When choosing persimmons, keep in mind that there are two different varieties: hachiya, which are orange-red, shaped like acorns, and soft and jelly-like (feels like a water balloon) when fully ripe (this is the way you want it); and fuyu, which are yellow-orange, shaped like tomatoes, firmer when ripe, and can be sliced like apples.  I still like my fuyu persimmons soft and mushy – super sweet at this point.  Choose organic if you can.

Persimmons contain high levels of antioxidants like vitamins A and C. These nutrients are extremely important to protect eye retinal damage. Also it protects from cataract or age related macular degenerationPersimmon contains highly beneficial nutrients which protect from free radicals – which protects the body from common disease.

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Now, just one persimmon contains six grams of fiber (can we say healthy poop’s), which is already about a quarter of your recommended daily value. Fiber digests slowly, so it keeps you fuller longer.   The fiber in persimmons, called pectin, is responsible for another appetite-controlling feature: pectin helps regulate blood-sugar levels to keep them from spiking, which can help prevent blood-sugar-crash-related cravings.  My kind of fruit!!

** Note:  Eating persimmon fruit with an empty stomach can cause diarrhea. Also eating in excess also cause diarrhea due to its high tannin content. So be safe and eat persimmon in limited quantity or blended with other ingredients to buffer the effects.  Also, Diabetes patients should stay away from it as it contains high amount of sugar.

Cranberries

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I adore this tart, little berry because it is an all-star food, and with good reason. Cranberries contain a powerful cocktail of protective phytonutrients; plant chemicals that contain protective, disease-preventing compounds (flavonoids and phenolic acids) that act as antioxidants in the body.  I have you liking them too already, right? 

Cranberries are high in vitamin C, and have antioxidant and antibacterial effects in the body.  In clinical studies, cranberries have been shown to help maintain a healthy urinary tract ( contains natural chemicals that act as antibacterial agents and preventing E. Coli which is the bacteria largely responsible for urinary tract infections, from sticking to the walls of the urinary tract.)  AND Cranberries are especially beneficial to the eyes (they significantly improve symptoms of cataracts, macular degeneration, and diabetic retinopathy).  Liking them more and more!  Again, choose organic if you can.  With the Holidays around the corner, they are available right now, so stock up while they are available – I am.  Keep an eye out for sales – That’s how I found mine.

This smoothie is full of vitamins (especially Vitamin C and A), minerals, phyto-nutrients, healthy fat, and more.  The fiber will help with the waistline along with the cinnamon powder to stabilize blood sugar levels.  It is a perfect way to start off your day with nutrients to fuel your morning (or afternoon) with energy.

 

FALL Cranberry Persimmon Orange Smoothie
Serves 2
This smoothie is full of vitamins (especially Vitamin C and A), minerals, phyto-nutrients, healthy fat, and more. The fiber will help with the waistline along with the cinnamon powder to stabilize blood sugar levels. It is a perfect way to start off your day with nutrients to fuel your morning (or afternoon) with energy.
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Ingredients
  1. 8 oz. organic cranberries
  2. 1 large organic orange - peeled - See NOTE below for TIP
  3. 1 organic persimmon - ripe - cut off top
  4. 1/2" knob fresh ginger root
  5. 2 bananas
  6. 3 TB. raw honey or liquid stevia to taste (8 drops) - I used NuNaturals brand
  7. 1 tsp. cinnamon
  8. 1 tsp. vanilla extract or 1/4 tsp. vanilla bean powder
  9. 1 cup organic coconut milk - canned
  10. 1 1/2 cups fresh water
  11. (optional) heaping TB. of greens powder of choice
Instructions
  1. Put all ingredients into a high powered blender (I use a Vitamix) and blend until creamy and smooth. Top with favorite toppings if you so desire.
Notes
  1. If using an organic orange, zest the peel before peeling and discarding. You now have fresh orange zest to use in any recipe. If you don't have anything to use it in right away, FREEZE it on a small plate, then wrap frozen zest ball in foil and keep in freezer storage container. I love to use orange zest in smoothies, tonics, desserts, and savory meals. Don't waste. Use as much of your food as possible.
Kibby's Blended Life http://kibbysblendedlife.com/

** Tip:  If using an organic orange, zest the peel before peeling and discarding.  You now have fresh orange zest to use in any recipe.  If you don’t have anything to use it in right away, FREEZE it on a small plate, then wrap frozen zest ball in foil and keep in freezer storage container.  I love to use orange zest in smoothies, tonics, desserts, and savory meals.  Don’t waste.  Use as much of your food as possible.

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I wanted to share this picture of the dogs the morning I made this Fall Smoothie recipe.  They don’t usually line up all together like this so I thought it was sweet.

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From left to right: Meg, Gigi and Blackie. The furry kids say “WOOF” – Hello!

Have a safe and Happy Thanksgiving!

I am THANKFUL for YOU!  xo

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

My Healing Protocol for Candida

My Healing Protocol for Candida

My Healing Protocol for Candida

This post is long overdue to share with you all.  I have had many emails and friends asking me what I did to get my Candida overgrowth under control.  So, here it is.  Every little detail I researched, experienced and healed from.  I had candida for YEARS and didn’t know it.  I hope this post helps you on your quest to diagnose and heal yourself.   Be prepared – it is very long.

What is Candida?

Candida albicans (its official name) is a yeast that inhabits the mouths and intestinal tracts of all humans. That’s right! Everyone has candida. When you are healthy, the candida in your body lives in a symbiotic relationship with you. It will help to detect and destroy other harmful bacteria from harming your body, as well as helping to clean up any excess sugar that may be floating around in your bloodstream that your cells are not able to absorb.

Every time you eat, there will be a small candida “bloom” as the candida feeds on the sugars that are in your blood stream waiting to be ushered into the cell with the help of insulin to be used for energy. Then, once that sugar has been processed, the candida will reduce in number back down to their normal levels.

When there is an imbalance in blood sugar levels, candida will be given the opportunity to grow to a level that is not optimal for the human body.  It has the ability to morph into different structures and will take advantage of its host. 

While it is normal to have some candida in the gut, an overgrowth of candida is problematic. Like everything else, candida creates a byproduct. In this case, the byproduct of candida is toxic to the body. The more candida you have, the more toxicity it produces.  I had several of the symptoms listed below.   My symptoms were classic:  gassiness and bloating upon eating a meal – especially fruit, INTENSE itching all over body and especially in my nose (? I don’t know, but I did!) to the point it drove my crazy at times, lethargy, funked out, foggy headedness, stiff joints).

Candida  has been lead to several common issues such as:

  • Thrush – in the mouth or other areas of the body
  • Athletes foot
  • Poor Digestion (gas and bloating)
  • Headaches
  • Loss of appetite
  • Extreme sugar cravings
  • Rectal itching
  • Excessive fatigue
  • Brain fog – lack of ability to focus the mind
  • Diarrhea
  • Constipation
  • Mood Swings
  • Itching
  • Acne
  • Rashes
  • Depression
  • Anxiety
  • Soar throat
  • Low sex drive
  • Muscle weakness
  • Chronic pain
  • Weight gain

Other imbalances in the body can cause similar symptoms as well.  I feel it is important to rule out other issues like gluten or dairy sensitivity, adrenal burn out, blood sugar imbalance issues, emotional issues and even general fatigue before diagnosing yourself with candida overgrowth.  There are always “layers” to our healing process.

If you have several of the symptoms for a candida imbalance, following some simple steps for re-balancing your body should help move you in a healing direction whether or not the root issue is a candida imbalance, or if the candida imbalance is a symptom of another issue.  If you are experiencing many of the symptoms mentioned above, you may also want to go see a Naturopath or holistic practitioner just to be sure that there is not a deeper imbalance going on that needs professional attention. Never feel bad about seeking help. 

What Causes Candida To Grow Out Of Control?

There are several things that support a Candida overgrowth and thus lead to an imbalance.  Some of them include:

  • Blood sugar imbalances – Poor insulin receptivity of the cell or other reasons that keep sugars in your bloodstream too long.
  • Bacterial imbalance.
  • Over use of antibiotics without replacing lost beneficial bacteria (probiotics).  (All my life I had been off and on antibiotics till my early 30′s). I’m now 43.
  • A nutrient poor diet that is rich in refined carbohydrates (pasta, potatoes, rice, etc.), processed foods, cola drinks, etc.
  • A compromised immune system
  • Birth control pill (I took for over 10 years when I was on it – have been off it since age 29).
  • STRESS! depletes everything in the body on a physical, cellular and energetic level.
  • Lack of sleep and poor sleeping patterns.
  • These two things (stress and poor sleep) in particular will compromise your good bacteria balance, as well as your blood sugar balance.

As you can see, the causes can be multifaceted.   Our bodies are very wise and have many systems in place to protect us from things becoming unbalanced. It is when the body becomes overloaded with influences that are counter-intuitive to health and balance that issues like candida arise.  Our bodies are brilliant energy sources and if we just listen more and pay attention to little nuances and symptoms of it speaking to us – we would be far better along our healing journey. It took me a long time to listen (or even be aware of the fact), so just take it one step at a time and “be there” for yourself.

Do I Have A Candida Overgrowth?

Questions to determine if you may have Candida Albicans

1. Have you used antibiotics or birth control pill in the last 2 years?
2. Do you have gas or bloating?
3. Do you have sugar cravings?
4. Do you have low blood sugar?
5. Do you have history of yeast infections, vaginal, oral, athletes foot, or jock itch?
6. Does your partner have a history of yeast infections, vaginal, oral, athletes foot, or jock itch?
7. Are you sensitive to smells?
8. Are you sensitive to alcohol?
9. Do you suffer from symptoms that your doctor cannot explain like; headaches, migraines, depression, diarrhea, dizziness, IBS (Irritable Bowel syndrom), itching, menstrual or sinus problems?
10. Do you feel fatigued all the time?
11. Do you have a hard time concentrating?
12. Do you just not feel right?

I had candida for several years (if not longer).  I sort of suspected it for several months, but the symptoms had gotten worse and (upon learning more about Candida), I thought it was worth a try to do a cleanse.  I was able to confirm that I “officially” had Candida from an iridologist back in April 2011.  Muscle testing can also be utilized by a qualified holistic practitioner, yet if you don’t have access to these avenues, there is a simple test to do at home.  If you are experiencing any of these symptoms, it may be time to do the At Home Candida Spit Test.

Candida Spit Test

This is an easy way to test for yeast overgrowth in your gut. When you wake up in the morning (before you eat or drink anything or brush your teeth) fill a glass with room temperature water. Then work up at least a dime-size amount of saliva in your mouth and spit it into the glass of water. You will be watching what happens over the next 30-45 minutes, looking for where the saliva goes.

  1. If it stays on top it indicates that there is not excessive mucous in your mouth harboring candida.
  2. If it grows tentacles that hang down toward the bottom you have some candida in your gut that likely needs to be addressed.
  3. If it sinks to the bottom you likely have significant candida overgrowth in your gut and you need to take action.

OK!  So, if you suspect or you’re pretty sure you have Candida overgrowth to some extent, what to do about it?    It starts with altering the diet.  A few dietary and lifestyle changes can go a long way to bringing your body back into the balance it naturally wants to be in. Remember that your body is designed for health. It wants to be and fights to be in balance. Choosing dietary and lifestyle habits that support your bodies natural balance will help lead your body back to balance.   You want to remove anything from the diet that will help feed candida albicans.

This includes:
  • all forms of sugar (white sugar, honey, maple syrup, dates, yacon syrup, coconut sugar, etc)   ** STEVIA is really the ONLY safe alternative and NuNaturals STEVIA was a life saver for me during this time (and still continues to be!)
  • gluten (wheat, barley, rye, spelt, oatmeal) -  No crackers, breads, etc.
  • packaged or processed foods (including meats)
  • condiments (ketchup, BBQ sauce, pickles, mustard, soy sauce) – hidden sugars and refined ingredients.
  • dried or candied fruit
  • Reduce or Eliminate Dairy - Dairy is one of the worst offenders when it comes to candida imbalances.
  • alcohol (no beer or wine)
  • Vegetables that are high in carbs (potatoes, peas, corn, winter squash)
  • non-gluten grains.  ** I didn’t have quinoa or millet just to be sure.
  • nuts, and fruits should be limited.  ** (green apples, pears and bananas (yes, BANANAS are OK) in moderation.  Even the iridologist guy said bananas were OK when on a candida cleanse.  Good!
  • These are the basis of the diet.
 
So you’re thinking, “What the heck DID you eat?!”  I used the following protocol for 60 days and it got those little buggers under control – back to being my friend rather than my foe. 
 
1)  Lots of veggies!  Any way you want it:  steamed, raw, blended, juiced.  I stayed away from carrots and beets during this time, just to be sure!  Avocados are great!  I did a lot of steamed broccoli and roasted veggies during this time.  Sweet potatoes and winter squash are great baked with goat cheese.  Baking the carrots and beets really cut down on their sugar content, I put those in from time to time.  LOTS of salads!  See RECIPES page for ideas.
 
2) More protein.  (No meat for me!)  I did opt for some organic eggs in the form of HEAVY VEGGIE frittata’s once a week with a large green salad prior.  Just practice proper food combining.  Food combining is also a HUGE factor in digestive health and made such a HUGE difference for me when I implemented it.  Still does.
 
3) Herbal teas and tonics are fabulous at strengthening the system and body.  Boosts immune system and increases energy levels.
 
4)  Have regular colonics (talk with your therapist about this) the first few weeks to flush the candida out of your system quicker.  If you don’t have access to colonics,  just implement enemas during this time and you’ll be fine.    With the higher protein usage, I got constipated a little more, so the enemas were good.
 
5)  Taking food grade diatomaceous earth can assist in killing the candida and allowing it to be removed from the system.  You can mix it in water  and drink it (neutral taste) to incorporate it into your diet.  First thing in the morning and before going to bed – for best results.   DE is great at killing parasites in the body also.  I periodically add this to my dogs food to assist with critters in their gut.  You can also go to your local feed and seed store and purchase very inexpensively – just ask for FOOD GRADE quality.
 
6)  I took a product that did wonders at speeding up the KILLING of those little buggers and getting the population under control.  It is called A.D.P. by Biotics Research Corporation - it is emulsified oil of oregano -natural anti-fungal, anti-biotic.  I started with one tablet at every meal then after a week, I went to taking 2 tablets with every meal.   I still keep a bottle on hand to use if I ever feel the symptoms pop up – not very often at all.  Within a few days of these supplements and changing diet, I am back to normal.  Remember, listen to thy body. 
 
 7) Coconut oil was very helpful!  I started with 1 tsp./day and worked my way up to 2 TB./day.  You want to start slowly, b/c it is so effective, the “die-off” from the yeast might be too fast and you’ll experience really bad detox symptoms – you don’t want that! 
 
8) I also employed SWEATING to detox and cleanse more effectively.  Infrared saunas are nice or just get out in the sun and sweat.
 
9)  Reduce stress and rest more!  This means taking more time for yourself in a loving, compassionate, SLOWER way.  Learn to slow down by practicing deep breathing (your yoga practice should have this down for you), but practice it when you are traveling to and from work, during work, during food preparation, anytime that you can consciously be aware of it.  When you sit down to eat, relax before you put food up to your mouth so that your body is calm and NOT stressed.  Eat in awareness – slowly – chew more – act like it is foreplay – take your time with it – make your meal something that is beautiful to you and for your body (I know this sounds weird, but it has been helping me).  Take a bite, put down utensil and enjoy the food, enjoy your company and chat, make meal time fun, with no distractions of smart phone, internet, tv, chaos, etc.  Some good music in the background is great!   
*SLEEP – When you sleep your body is busy repairing damage, filtering out toxins, absorbing nutrients and generally healing. Without adequate rest it is very difficult for the body to bring itself back into balance. Try to aim for at least 7.5 hours or more, if you can swing it.
 
10) Take a quality probiotic to replenish the GOOD flora and bacteria in the body to help balance out bacterial imbalances, and help to fight candida.  I made almond milk kefir (see recipe link below).  Great way to drink your probiotics and it tastes great (especially with lemon or orange slices in it).

 
 
Here’s the green smoothie I made every a.m.:
(serves 1 +)
 
Tons of GREENS (kale, spinach or whatever you have) – more cilantro or parsley
1.5 cups of water (or almond milk kefir or coconut water kefir) – natural probiotic
2  bananas (less if you want)
1/4 cup hemp seeds
1 tsp. Spirulina
2 TB. chia seeds
NuNaturals Stevia to taste
Blend and enjoy!
 
I had some days where I felt sluggish and slow – it was a way my body was telling me to slow down, rest and let the healing occur.  This is part of the detox – cleansing the candida out of the system.  Don’t push yourself on these days.  Listen to your own intuition and not your ego. 
 
Once I felt comfortable that the candida was back in its box, I slowly started incorporating some quinoa into my diet and saw I how I felt/reacted.  I did the same for sweeter fruits (mangoes, pineapple, persimmons, etc.) in my green smoothies – as long as I didn’t get any symptoms or reactions, I continued with them.  Always listen to your own intuition and body response. 
 
 I know this is a lot of information, but once you get it down, it’s very do-able.  It’s only temporary and will spark you to get a bit more creative in your life.   Some of you will probably lose some weight during this candida cleanse.
 
I look back on it and say “Thank You” to my candida overgrowth and healing protocol journey. It taught me so much about myself, my lifestyle patterns and habits (that needed tweaking and changing), stronger connection with my body – deeper intuition and so much more.  So, embark on this cleanse with a positive attitude of “What can I learn about myself and draw from on a deeper level?” 
 
 What it boils down to:   having a balanced lifestyle is your best defense against a Candida overgrowth.  Take care of your body and it will take care of you. 
 
Don’t hesitate to connect with me if you have any other questions that I might be able to address for you. 
 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Raw Orange Cream Pie with Chocolate Walnut Crust AND NuNaturals Stevia GIVEAWAY

Raw Orange Cream Pie with Chocolate Walnut Crust AND NuNaturals Stevia GIVEAWAY

Raw Orange Cream Pie with Chocolate Walnut Crust

AND

NuNaturals Stevia GIVEAWAY

 photo orangepie1_zps29675108.jpgI’ve got two SWEET TREATS for you today – in several senses.  One is a fantastic new creation from my kitchen.  Scott’s birthday was last weekend (Nov. 9th) and I had asked him what kind of birthday cake he wanted this year?   This AMAZING pie is what came out of his request – something with chocolate, orange meringue-like texture and taste – so I let my creative and intuitive side come out in the kitchen – I give you Raw Orange Cream Pie with Chocolate Walnut crust.  This DIGESTIVE FRIENDLY sweet treat is full of healthy fats and ingredients, so there is no guilt at eating a slice (or two).  I shared this slice of heaven with a friend and she was blown away by the taste, texture and then knowing that the ingredients are healthy, gluten-free, low sugar – made it EVEN BETTER.  Yay! 

Thank Scott!  If he didn’t present me this opportunity to step outside of my box and take on a challenge to create something wonderful for his birthday, I might not have gone there on my own.

My next TREAT for you is a way of saying THANK YOU! to all of you who read, share, comment and interact with me on the blog.  I am SO THANKFUL for YOU!  Yes, you!  This is a little way for me to show my appreciation for you being here and for us sharing our inspiration, words and life with one another.  It’s about CONNECTING and helping each other SHINE.  So, I am shining some sweetness on you with an opportunity to win a lovely gift set from my FAVORITE Stevia company, NuNATURALS.

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If you have been with me for awhile, you will know that I love using and implementing stevia in many of my recipes (savory and sweet).  I actually grow the plant in my garden each year, using the fresh leaves in my green smoothies and harvest the leaves at end of season (dry and grind  into a powder) for certain uses in the kitchen.    I cut sugar out of my diet MANY years ago – especially when I went on a Candida cleanse (post coming soon!).  Upon research and experimenting with several different brands, NuNaturals won my approval and my taste buds squealed in delight.  Also, stevia is a life-saver on a Candida-friendly lifestyle – keeps those little buggers in their place and manageable.   I’ve been using NuNaturals stevia for several years because of their quality, integrity and “no bitter aftertaste” finish. 

Check out my RECIPES page for all the different ways to utilize this little sweetener into your dietary lifestyle.  It changed mine for the better.

I am so thankful to Ron at NuNaturals for sponsoring this lovely GIVEAWAY to you all. 

He is awarding 4 LUCKY readers a chance to win:

* one bottle liquid Orange Stevia 

*one bottle liquid Cherry Vanilla Stevia

*one bottle liquid Vanilla Stevia

*PLUS a 50pkt. box of their NuStevia White Stevia Powder Packets. 

SWEET!!!

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Here is the “low down” on how to ENTER TO WIN:

1) Visit the NuNaturals Facebook Page and “LIKE ”  – leave a comment below that you did!

2) Visit Kibby’s Blended Life Facebook Page and “LIKE” for an extra entry and leave a comment below that you did!

3) For another extra entry, leave a comment below telling me if you have used stevia before in your recipes and how you utilize it.

(That’s 3 chances to win per person!)

 

You have to have a physical mailing address – CAN NOT SHIP TO P. O. BOXES

Contest/ Giveaway is open WORLDWIDE.

You can receive DISCOUNTS on all orders placed on their website :  www.nunaturals.com .

When you get to their checkout page, you should enter the DISCOUNT CODE ;  BLG1213  and you will receive – 15% DISCOUNT on your ENTIRE ORDER. This discount remains  EFFECTIVE UNTIL  DECEMBER 31, 2013 .

Online ordering customers may also receive FREE SHIPPING to the CONTINENTAL U. S. on all orders exceeding  $ 35.00 after discounts.

 NuNaturals GIVEAWAY ends Sunday night, November 24th!

I will announce the 4 winners on Monday, November 25th.

So, go sign up (leave some comments) and then come back to get this FANTASTIC recipe. 

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Raw Orange Cream Pie with Chocolate Walnut Crust
A raw and decadent dessert made with healthy fats and ingredients to delight your culinary taste and senses.
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Crust
  1. 2 cups raw walnuts
  2. 1/4 cup raw cacao powder (I use Navitas Naturals)
  3. 1 cup organic raisins (a few more if needed)
  4. 1/8 tsp. pink himalayan salt
  5. 1 TB. water
Filling
  1. 1 1/2 cups young coconut meat (from 3 young Thai coconuts)
  2. 1/2 avocado
  3. juice from 1 organic orange
  4. zest from 1 organic orange
  5. 8 - 10 drops NuNaturals ORANGE liquid stevia (or to taste)
  6. 3 drops NuNaturals VANILLA liquid stevia
  7. 1/2 cup coconut oil, melted
  8. 2 tsps. xanthum powder (for thickener)
  9. pinch of pink himalayan salt (to bring out flavors)
Crumble topping
  1. 2 TB. raw pecans
  2. 1 TB. NuNaturals Coconut sugar
  3. 1 TB. raw cacao nibs ( I used Navitas Naturals)
To make crust
  1. Place walnuts in a food processor fitted with an S-blade and process till finely ground. Add cacao powder and salt and process till incorporated. Add the raisins, water and process until the mixture begins to stick together (add extra if you need). Don't over-process.
  2. Press this mixture into desired pan/dish - I used a small rectangular pyrex dish. An 8" or 9" pie dish would be fine.
  3. Chill in refrigerator while you make the filling.
To make filling
  1. Place the coconut meat, avocado, orange juice, orange zest, stevia, xanthum gum and salt into a blender (I used a Vitamix) and process until smooth.
  2. Adjust flavor and sweetness to your own liking.
  3. Pour this mixture over the chocolate walnut crust and spread evenly.
To make crumble
  1. Place all ingredients in a small food processor/ grinder and pulse till medium/fine ground.
  2. Sprinkle this crumble on top of the filling.
  3. Chill pie in the refrigerator for at least 2 hours before serving.
  4. Left overs: Cover with plastic wrap and store in the refrigerator.
  5. Eat within 3 days (crust will get soggy - but still tastes amazing).
  6. Enjoy!
Kibby's Blended Life http://kibbysblendedlife.com/

 NuNaturals GIVEAWAY ends Sunday night, November 24th!

I will announce the 4 winners on Monday, November 25th.

** Giveaway NOW CLOSED! **

Good luck and THANK YOU again!  

**  Don’t forgetNovember is “Recon Month” at Vitamix and they have reduced the price on all certified reconditioned Vitamix machines.  Through 12/2 they have dropped the price by up to $30.  Find out MORE HERE for your chance to SAVE $$$.  ***

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Gluten-free Vegan Coconut Cream Scone Recipe

Gluten-free Vegan Coconut Cream Scone Recipe

Coconut Cream Scone Recipe

 photo coconutscones6_zpse9dddda7.jpgI have some exciting news to share with you before I jump into the recipe.  I’m going to California this week!  My first time!  I’m leaving Thursday a.m. from Atlanta, GA and going to California (Northern part) to visit a dear friend, Liz for 6 days, meet up with some friends that I have met thru the blog (first time meeting in person – coming your way Christine and Clare!), touring, visiting the Redwoods (can’t wait), and just enjoying whatever comes my way.  Thank you, Liz for such a generous offer to stay with you (she says my room is ready and waiting) and to share your beautiful state with me.  I am beyond grateful.  Scott is staying home watching the dogs. :(  Next time, babe!   This is just the first trip.  I feel like I will be visiting California more often in the future.  I feel it already.  Be open to possibilities and opportunities and see what the Universe provides.  I’m setting the seeds already.  Nudge, nudge, wink, wink!  You hear me Universe.  Make it so #1.  Thanks!

NOW, onto the that AMAZING recipe I have been promising.

After posting my Pumpkin Gingerbread Scones recipe last week, I have been inspired to play around with different variations that I used to make in my “baking days of old – not healthy though” and came up with a fantastic version of a cream scone using coconut milk in place of the heavy cream and using solid coconut oil in place of the butter.  I’m sure ghee would work great – might have to try that version next time. 

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Dough pressed into circle and wedges cut into shape.

 

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Ready to go into oven. My parchment paper is well used as you can see. I re-use till it crumbles – which I think is the last time for this one. :)

 

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Fresh out of the oven and cooling on the rack.

These scones are a bit delicate and crumbly, but I like that.  They are reminiscent in taste of a sugar cookie. 

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Covered in my favorite coconut butter from Dastony. Great pairing!

Slather what you want to on these scones. I chose to use Dastony’s Coconut Butter.  Their other varieties would be great too.  My Raw Cacao Hemp seed Nutella is pretty damn good too!

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Gluten-free Vegan Coconut Cream Scones
A delicious and healthy version of the traditional cream scone. Digests easily and leaves you feeling light.
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Ingredients
  1. 1 cup Buckwheat flour (Bob's Red Mill or make your own using raw buckwheat groats and grind them in blender to a flour-like texture).
  2. 2 1/2 cups sorghum flour (Bob's Red Mill)
  3. 1 TB. Baking powder (aluminum free)
  4. 1/2 tsp. Baking soda
  5. 1/2 tsp. pink Himalayan salt
  6. 6 TB. organic coconut oil (cold, solid)
  7. 2 cups full fat organic coconut milk (shake can well beforehand or stir well)
  8. 3 TB. coconut sugar
  9. 1/2 tsp. vanilla bean powder OR 1 TB. vanilla extract
Instructions
  1. Preheat the oven to 350 degrees Farenheit/ 180 degrees Celsius
  2. Mix together all the dry ingredients in a large bowl
  3. Add the coconut oil (in chunks throughout the dry ingredients) - using your hands/fingertips - quickly cut in the coconut oil solids until the mixture resembles coarse meal with a few slightly larger coconut oil solid lumps
  4. Add the coconut milk and stir together until the batter is sticky and dough-like - knead with your hands - it works best this way
  5. Flatten the batter into a large round circle on a cutting board about 1.5 to 2 inches thick
  6. Cut into 12 pizza slice shapes - lift off and transfer slices onto a parchment lined cookie sheet
  7. Bake in oven until the scone tops are light brown, 20 - 25 minutes (be sure to watch these according to YOUR oven temperature - they vary). I always start at the low end of time and check periodically.
  8. Cool on a wire rack - resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up,improves their texture and sets the flavors.
Kibby's Blended Life http://kibbysblendedlife.com/

Enjoy these scones and let me know what you think.  I will be posting the Thoughtful Thursday this week, but I will be leaving my laptop at home while I am in California. I want to be able to totally immerse myself in the experience and friendships and enjoy the time without any distractions.  I will have much to share when I get back. 

See you in a few days!  Much love!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Vegan Gluten-Free Pumpkin Gingerbread Scones

Vegan Gluten-Free Pumpkin Gingerbread Scones

Pumpkin Gingerbread Scones

 photo pumpkinscones3_zpse645604b.jpgI love FALL and I LOVE pumpkin!  I recently bought a huge 16 pound pumpkin, roasted it in the oven and have been making delicious goodies from it.  One of my favorite baked goods from my “SAD baking days” were SCONES.  I made all kinds of variations – chocolate chip, ginger, cranberry/orange, lemon/blueberry and the list goes on.  Traditionally made with LOTS of cold butter, heavy cream, gluten flour and processed sugar.  Once I changed my dietary lifestyle 4 years ago to a healthy, plant-based one, Scones and baked goodies went OUT THE WINDOW. 

I am SO GRATEFUL that I had the background of making such wonderful baked goods because I got the hands-on, practical experience in the kitchen.  NOW, I am able to utilize all that knowledge and expertise and focus that energy into making GLUTEN-FREE goodies that blow my socks off.    It’s trial, error and some real winners!  We got a WINNER here, my dears!  

Being that the ingredients are healthy, gluten-free and vegan – this scone recipe doesn’t make me bloat like a balloon from the gluten and get mucousy from the dairy.   Just delightful, flaky and satisfying.    As I am writing this, different variations are coming to mind and I see the recipe in my minds-eye – I better write these down so that I can try out and share with you.   I’m thinking Apple/Goji scones and Coconut cream scones!  What do you think?  Want me to play around in the kitchen and create them for you.  OK, you twisted my arm.  :)

Adapted from recipe here.

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Vegan Gluten-free Pumpkin Gingerbread Scones
Yields 12
A delicious and nutritious gluten-free, vegan scone utilizing fresh pumpkin and healthy oils. Serve toasted with ghee, coconut oil, homemade nut or seed butters.
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Ingredients
  1. 2 1/2 cups sorghum flour (Bob's Red Mill)
  2. 1 cup buckwheat flour or Oat flour (Bob's Red Mill) or make your own with raw buckwheat groats OR gluten-free oats (just grind in blender or food processor till smooth - that's what I did)
  3. 1/2 cup coconut sugar
  4. 1/2 tsp. baking soda
  5. 2 tsp. aluminum-free baking powder
  6. 1 tsp. ginger powder
  7. 1 tsp. cinnamon
  8. 1/2 tsp. ground cardamom
  9. 1 tsp. pumpkin pie spice/mixed spice
  10. 1/4 tsp. pink himalayan salt
  11. 1/8 tsp. vanilla powder OR 1 tsp. vanilla extract
  12. 2 cups pureed pumpkin - fresh or canned
  13. 1/2 cup coconut oil, solid
Instructions
  1. Pre-heat the oven to 350F/180C.
  2. Mix together all the dry ingredients in a large bowl.
  3. Cut the solid coconut oil into small chunks using a spoon and sporadically drop into the dry ingredients. Once mixed, you'll want a few slightly larger coconut oil lumps.
  4. Add the pumpkin puree and stir together until the batter is sticky - half way through, I used my hands to mix and knead the batter - it worked MUCH BETTER.
  5. On a piece of parchment paper, Flatten the batter into a large round circle - about 1.5 or 2 inches thick - then cut into 12 pizza slice shapes. Carefully transfer the slices onto a parchment lined cooking sheet.
  6. Bake in oven for 20 - 25 minutes. Cool on a wire rack for at least 10 minutes. I find that the flavors meld and POP after cooling a bit once out of oven. Serve warm or at room temperature.
Kibby's Blended Life http://kibbysblendedlife.com/

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Pair with my raw cacao hemp seed nutella and be prepared to be wooed.  :)

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Served with raw cacao hemp seed nutella. Oh yeah!

 Want to see more gluten-free scone recipes?  I am also thinking about trying some lower sugar variations – utilizing stevia.

Enjoy these little beauties and let me know if you have any questions. 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Raw Cacao Hemp seed Nutella

Raw Cacao Hemp seed Nutella

Raw Cacao Hemp seed Nutella

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I know the original Nutella recipe is made with hazelnuts, but I wanted to make a nut-free and sugar-free version.  Don’t hate me, but I created this hemp seed Nutella variation several months ago.  Slow on getting it to you. Sorry!  Better late than never, right!

This chocolate hemp seed butter is MAGICAL!  You’re thinking – Really!?  Yes, REALLY!!  Eat it straight out of the jar or spread it on ANYTHING and melt (you and the food in your mouth).    I’ve used it on Pumpkin Gingerbread Scones (don’t worry – recipe coming tomorrow!), gluten-free pancakes, muffins, stirred into a.m. oatmeal, and it makes a quick chocolate hemp seed milk (1 heaping TB. of hemp seed butter to 1 cup of water – BLEND!  Enjoy!) just to name a few.  Have fun using it on whatever you can find.  It’s also nice spread on your SWEETIES face, arm, neck, etc.   ;)  Like I said, magical!

Hemp seeds are a nutritional powerhouse!  I use them daily in my diet and I purchase in bulk – 5 pounds at a time.  I use Manitoba Harvest Hemp Hearts/Seed (great quality and reasonable price).

Hemp seeds are a gift of nature. They are the most nutritious seed in the world. Hemp Seeds are a complete protein. They have the most concentrated balance of proteins, essential fats, vitamins and enzymes combined with a relative absence of sugar, starches and saturated fats. 

  • Excellent source of essential fatty acids including Omega 3, 6 and GLA in the perfect balance.
  • More digestible protein than meat, whole eggs, cheese, human milk, cows milk or any other high protein food
  • Rich in Vitamin E
  • Increases energy levels & metabolic rate
  • Lowers blood LDL cholesterol levels
  • Lowers blood pressure
  • Improves cardiovascular circulation & function
  • Improves organ function
  • Improves immunity levels
  • Reduces symptoms of PMS & menstrual cramps
  • Reduces inflammation and the symptoms of arthritis
  • Improves recovery of muscles after exercise
  • Reduces & treats dry skin and hair conditions
  • Reduction of many degenerative diseases through preventative measures
  • Can be eaten by those unable to tolerate nuts, gluten, lactose or sugar; there are no known allergies to hemp foods.

Combined with raw cacao powder, quick & easy almond milk, NuNaturals stevia (sugar-free) and a few other ingredients – you’ve got an amazing healthy treat at your disposal.

Let’s get started!! 

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Raw Cacao Hemp Seed Nutella
Yields 1
A delicious and healthy nut-free, sugar-free variation of the famous Nutella spread. Tastes BETTER than the original and not loaded with sugar.
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Ingredients
  1. 1 1/2 cups Hemp Seeds (Manitoba Harvest)
  2. 3 TB. raw Cacao Powder (Navitas Naturals)
  3. 1 TB. melted coconut oil (Nutiva)
  4. 1/2 cup homemade almond milk - more if needed for a thinner consistency - your call.
  5. 15 drops NuNaturals liquid stevia (sugar-free) or 1 to 2 TB. maple syrup/raw honey/coconut sugar - to your personal sweetness level
  6. 1 tsp. vanilla extract
  7. pinch of pink himalayan salt (my bottle has some pepper flakes mixed in) - nice touch!
Instructions
  1. Combine all ingredients in a food processor (I used my mini processor) or high speed blender. Blend till smooth and creamy. You may have to stop a few times and scrape down sides.
  2. Adjust sweetness.
  3. Will keep in a glass jar in the refrigerator for up to 2 weeks - believe me, it won't last that long! :)
Kibby's Blended Life http://kibbysblendedlife.com/

 

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Tomorrow, the vegan, gluten-free Pumpkin Gingerbread Scones are coming your way!  OOOOH – these are such an exciting and glorious creation. 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Friday Friend – Willa Kammerer and Her RAW LICORICE Recipe

Friday Friend – Willa Kammerer and Her RAW LICORICE Recipe

 Willa Kammerer and Her “Raw Licorice” Recipe

 I have the honor and privilege of sharing with you all today, Willa Kammerer. 

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Melissa Mullen Photography

I met Willa at the Embrace Retreats in Rincon, Puerto Rico which I participated in back on Aug. 29th thru Sept.1st, 2013 (see my post about it).  Willa and I were the plant-based chefs for all the guests.  We IMMEDIATELY hit it off, and had such a flow, dance and rhythm in the kitchen that is not often found with others. We learned so much from one another and inspired each other too. 

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I enjoyed my time with Willa in the kitchen and outside of it – playing at the beach, shopping at the market for food, foot rubs, talks and attempting to get coconuts out a tree by throwing rocks at it (yeah, that didn’t work!) 

Willa made some fantastic treats at the retreat and I asked her if she would share her Raw Licorice recipe with you all here on the site.  She said YES! and provided some stunning photography of the procedure.  Believe me, this is a recipe that you will want to make!   Willa and I both hope you enjoy this treat. 

~ Photos compliments Willa Kammerer Photography ~

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Raw Licorice
Anise has long been a used as a digestive aid, so this raw licorice makes for a great digestif or light dessert after a heavy meal. It’s also a perfect and packable afternoon or anytime pick-me-up!
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Ingredients
  1. 1 1/2 cups dried Black Mission figs, firmly packed
  2. 1 cup prunes, firmly packed
  3. 1/2 tsp. natural anise flavoring or extract (or more for a more intense anise flavor)
  4. 20 drops NuNaturals liquid stevia (or to taste)
  5. 1 tsp. extra virgin coconut oil
  6. 3 small pinches of Himalayan or sea salt (or to taste)
  7. anise seeds, for garnish
  8. warm filtered water, for soaking
Instructions
  1. 1. Remove the woody stems of the figs.
  2. 2. Place the figs and prunes in a large bowl. Add enough warm filtered water to cover, and allow to soak for 5 minutes.
  3. 3. Drain the figs and prunes in a colander, reserving at least a 1/2 cup of the soaking water. Press the fruit gently to remove water.
  4. 4. Place the soaked figs and prunes in the basin of a food processor. Add anise, stevia, and a pinch or two of salt.
  5. 5. Process until smooth. If the mixture is too thick to process, add water by the tablespoonful until a good blending texture is achieved. The mixture should be very thick and sticky.
  6. 6. When a smooth texture has been achieved, taste, and add additional anise, sea salt, or stevia if desired.
  7. 7. Spread a large sheet of parchment (or wax) paper on the counter, and spoon the licorice dough onto one half of the paper with a spatula.
  8. 8. Flatten the dough with a spatula, then fold over the other half of the paper to cover.
  9. 9. Roll the paper-covered dough with a rolling pin (a large jar works, too) or firmly press down with hands until equally distributed and pancake-like (about 1/4th
  10. 10. Carefully peel away the paper and sprinkle with anise seeds and/or sea salt for garnish, if desired.
  11. 11. Re-cover the licorice and place on a cookie sheet or in a large glass baking dish.
  12. 12. Freeze for at least 4 hours or overnight to set.
  13. 13. Slice into squares with a sharp knife. Serve immediately, or store in a container in the freezer, layers of licorice separated by parchment paper. – 1/8th inch thick).
Kibby's Blended Life http://kibbysblendedlife.com/

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Willa is an amazing woman!  She is strong, powerful, confident, determined and focused yet gentle, loving, compassionate, vulnerable and open to all.  It was FRIENDSHIP at first sight.  I look forward to getting to know Willa better and doing more retreats with her in the near future.   I adore her!  I know you will too.   She offers AMAZING food pictures thru her Instagram: @willakammerer.  Go on over, drool and lick the screen. 

Willa is in the midst of crafting a new website to replace her current site at willakammerer.com.   Her new website merges her passion for wellness, lifestyle, and multimedia storytelling, and is expected to launch late Fall. Her new website will include her full multimedia portfolio, recipes, upcoming events, and a collection of all her favorite staples for the kitchen, work, and an active and adventurous lifestyle.

More About Willa:

“I am a storyteller, doer, maker, and curator in many mediums, currently living, working, and making home between Manhattan and Maine.

I create documentary-style videos for businesses and brands and grand plant-based feasts and experimentations in my mini Manhattan kitchen, and am endlessly exploring the space between life/style
and living (well).

I endeavor to make and surround myself with beauty as often as possible and in all corners of life, and
to take the time to notice the moments of life unfolding around me. I believe that life is too fleeting
not to explore voraciously, and is best spent in a body that is healthy, active, and strong, in touch and
tune with the natural world, and fueled by real, whole foods.   I believe that tastes should be savored—
along with life—deliciously and fully; that life is too short not to deeply experience its moments, and to
capture, reflect upon, and tell the story of its beauty, too fantastic not to be grateful for the little and the
big.

I practice friendship, network, matchmaking, and connecting the dots, and love to live the words
collaborate, create, brainstorm, entrepreneur, and perfectionism.

The elements and tools of my crafts vary, but the inspiration and process of my making is all the same,
an evolution of messy and shapeless raw ingredients into something that feels to my senses rational,
beautiful, complete.

Website: www.willakammerer.com
Facebook: https://www.facebook.com/willakammerermultimedia
Twitter/Instagram: @willakammerer
LinkedIn: www.linkedin.com/in/willakammerer
Email: willa@willakammerer.com

Have a great weekend!  ♥

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby