Candida Warrior Recipes...

RAW LASAGNA AND FLATBREAD

 

Raw Lasagna

For bottom “cheese” layer, blend in food processor until creamy.

(May need to add a little water or olive oil to achieve a spreadable consistency):

1½ c cashews, soaked for 6 hrs. (or almonds) 

2-3 cloves pressed garlic

dash sea salt and pepper

juice of 1 lime or lemon

½ tsp dried oregano leaves

½ tsp dried basil leaves

Marinara:

In food processor puree:

1 cup sun-dried tomatoes (soaked for about one hour)

2 T extra virgin cold-pressed olive oil

1 clove pressed garlic

dash of sea salt and pepper

½ tsp each dried oregano and basil

Add:

3-4 medium chopped Roma tomatoes (may puree or leave chopped)

Layer nut cheese on bottom of 8x8 pan.

Top with:

1 medium grated zucchini

1 cup chopped baby spinach or other greens

1 chopped avocado.

Top with marinara and olives.

Serve at room temperature.

The Miracle Mayo recipe makes a great "dressing" for this lasagna.   See previous post:

 

FLATBREAD
(From Kristin Kons--Know the Cause)

Ingredients
• 1 ½ cups blanched almond flour
• ¾ cup tapioca flour
• 1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds
• 1 teaspoon xylitol or raw honey or 7 drops liquid stevia
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 3 organic eggs
• 1/3 cup plain organic yogurt, preferably full fat or low fat
• Any dried herbs with sea salt– Italian seasoning, Frontier Adobo Seasoning blend (my favorite!), or whatever seasoned salt you like.

Directions
1. Pre-heat oven to 350º
2. In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda and salt.
3. In a small bowl, blend eggs and yogurt with an electric mixer for about 30 seconds.
4. Add the egg mixture into the dry ingredients and use mixer or stir to combine until it forms a sticky, wet dough.
5. Pour batter onto a 12×16 jelly roll pan/cookie sheet lined with parchment paper or asilicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.
6. Sprinkle herbs of choice and sea salt (if you're using a salt-free seasoning blend) evenly over dough.
7. On center rack of oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Don't over bake or it will be too dry.
8. Cool and cut into desired size. I like using a pizza cutter to do this.

Quick Notes
Storage: I wrap my bread in parchment paper and then seal it in a Ziploc bag. I prefer to store mine in the refrigerator to keep it fresher for longer.
Freezes beautifully in parchment paper and a ziploc.
The number of servings vary depending on what you are using it for and how big the slices are.

Phase 1 Diet Friendly Variations
Make a sandwich with pesto, turkey, tomato and spinach or toast it and top with some almond butter.
Use it as an appetizer or side and dip it into some olive oil mixed with some herbs and spices, hummus or just a little butter. Use your imagination the possibilities are endless!