Today I am thrilled and honored to be sharing a recipe from my dear friend Ricki Heller’s latest book, Living Candida-Free: 100 Recipes and a 3-Stage Program to Restore Your Health and Vitality
Did you know that the average American consumes over 70 pounds of sugar annually and that this is believed to be the culprit in a wide variety of diseases from diabetes to cancer? Candida is a yeast that is naturally occurring in the human body. Normally harmless, it can begin to feed off of the excess sugar in the body. It begins to multiply rapidly and can cause you to become seriously ill.
If you even think you might have a problem with Candida, this book is MUST have. It includes a 3-Phase program to restore your health and 100 recipes so you won’t feel deprived in the process. The program walks you through restoring good digestion, detoxifying the body, repopulating the gut and coping with other imbalances.
The recipes look amazing…which is a good thing because who wants to feel deprived?
Look for things like:
- Mojito Smoothie
- Zucchini Fritters
- Roasted Garlic and Cauliflower Soup with Herbed Dumplings
- Creamy Broccoli Soup
- Emergency Fudge
- Grain-Free Apple Berry Crumble
- and todays Amazing Pancakes!
Get the book here.
- 6 tablespoons (75 ml) allowed milk of choice (unsweetened almond, hemp, flax, etc.)
- 1 teaspoon (5 ml) raw apple cider vinegar
- 5 to 10 drops plain or vanilla pure liquid stevia, or to taste
- 1 tablespoon (15 ml) smooth natural almond butter or sunflower seed butter
- 1 tablespoon (15 ml) whole chia seeds
- 1 tablespoon (15 ml) uncooked quinoa, millet, or amaranth
- 1 tablespoon (15 ml) uncooked whole buckwheat
- 1 tablespoon (15 ml) raw shelled hemp seeds (hemp hearts)
- 1 tablespoon (15 ml) coconut flour
- 1/4 teaspoon (1 ml) baking powder
- Pinch of fine sea salt
- Coconut oil, for pan (optional)
- In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.
- In a coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder. Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.
- Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick). Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about 1/4 inch (6 mm) thick. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immed
From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015. Photograph by Nicole Axworthy.