Saturday, June 26, 2010

Strawberry-rhubarb sorbet

My orange kitchen pal, Pumpkin, has can-opener radar. Apparently, this heightened sense of hearing is common to all felines when it comes to tuna cans being opened.

Here he is demanding his share of the tuna in the can I've just opened. What you can't see in this picture is his partner in crime, my golden retriever, Kona. She's on the floor waiting for her share of the bounty. Kona gets the tuna-flavored water from the can, and Pumpkin licks the flakes of tuna left in the can. Open a can of anything and they both appear like clockwork waiting for what they hope is tuna. In this case, their vigilence paid off.

My vigilence in trying to find the cause of my recurring candida infections may be paying off too. Chronic candida infections are linked to low stomach acid which I have had for years. Put that together with multiple rounds of antibiotics given to me over the course of years and no wonder I have stomach problems.

My low stomach acid is probably the result of taking tons of antacids and other over-the-counter stomach remedies back when I didn't know what was wrong with my stomach. I got little help from doctors who also gave me acid inhibitors. This is quite common as the symptoms of low stomach acid are pretty much the same as those of too much stomach acid.

An estimated 80 percent of individuals with food allergies/sensitivities probably have low stomach acid. Low stomach acid becomes more prevalent as we age. The probability of having this digestive issue is 40 percent by age 40 and 50 percent by age 60. Individuals with low stomach acid are the target for many health problems because they are not absorbing the necessary vitamins and minerals.

I'm hoping I'm on the right track for curing my candida problems now that I've added HCL-pepsin supplements as well as the L-glutamine for repairing my digestive tract. Maybe some day I'll actually be able to eat a real dessert. Did somebody say dessert?

Strawberry-rhubarb sorbet is my latest effort to appease my sweet tooth. It was so good I decided to add a rhubarb plant to my garden. You also can make this sorbet with straight rhubard for a lower carb version and it still takes good!

Strawberry-rhubarb sorbet

Makes 4 servings
  1. 5 stalks of rhubarb diced and steamed until tender
  2. 1 cup of frozen unsweetened strawberries
  3. 1/4 cup lemon juice
  4. liquid stevia to taste


  1. Put all the ingredients in a food processor and blend until smooth.
  2. Place in the freezer until somewhat firm.
  3. Note: Omit the strawberries for a lower carb version.

Tuesday, June 22, 2010

Best "safe" chocolate pudding

Battling a recurrence of candida has more than tested my mettle. I long for an explanation of why I got so well only to come crashing back almost to where I started.

My health-care provider suggested that my parents and ancestors may be partially to blame. I am one-eighth native American which means I may have inherited a tendency towards diabetes and sensitivity to carbohydrates. Another factor could be that my father was a recovering alcoholic which again means inheriting a tendency towards carbohydrate issues.

All of this family-tree stuff suggests I will most likely be restricting carbs the rest of my life.
I keep telling myself that one day I will be able to eat my favorite delicious, but yet low-carb, chocolate pudding. It's the best chocolate pudding I've ever stirred up that is free of dairy, sugar, eggs, gluten and soy.

Best "safe chocolate pudding
  1. 2 cups unsweetened hemp milk
  2. 1/4 cup arrowroot powder
  3. 1/4 cup Sweetleaf stevia powder
  4. 2 T. alcohol-free vanilla extract
  5. 1/2 cup dark cocoa powder


  1. Heat hemp milk, arrowroot powder, stevia and cocoa powder in a medium saucepan.
  2. Whisk constantly as the mixture thickens.
  3. When thickened, remove from the heat and add the vanilla extract.
  4. Cool in the refrigerator or make "ice cream" with the pudding by placing the mixture in your ice cream freezer.
  5. Enjoy topped with cacao bits.

Sunday, June 13, 2010

Quinoa pudding

I'm still on the strict candida diet for another nine days. Most of my symptoms have diminished. That includes the sinusitis and disagreeable stomach.

In the meantime, I'm dreaming of eating some quinoa pudding again. It's easy to make and is scrumptious as a breakfast or for dessert.

Quinoa Pudding (serves 4)

  1. 1/2 cup uncooked quinoa
  2. 2 2/3 cups unsweetened hemp milk (or other dairy beverage)
  3. 2 T. powdered stevia
  4. Egg replacer or flax equivalent to 2 eggs
  5. 1/4 tsp. ground cardamon
  6. 1 cup fresh or frozen fruit chopped (Berries would be best choice because they are low glycemic compared to other fruits.)


  1. In a large saucepan, bring quinoa and 1 2/3 cups hemp milk to a boil; reduce to a simmer and cook, stirring occasionally, until tender, 15 minutes or more.
  2. Prepare the egg replacer or flax and whisk together with stevia, cardamon and remaining 1 cup of hemp milk.
  3. Reduce heat to medium low and slowly stir in egg replacer or flax mixture. Stir constantly.
  4. Cook, stirring frequently, until mixture is thick enough to coat the back of a spoon, 20-30 minutes. Stir in fruit if desired.
  5. Place the quinoa pudding in a storage container and place in the refrigerator for at least two hours or up to two days.
  6. Serve garnished with berries or other fruit.

Sunday, June 6, 2010

Rutabaga fries

It's day 13 revisited on the virtually carb-less candida diet. I can't believe I've been through this all before but apparently there is a 50 percent recurrence rate for candida. I guess that means I need to dig in my heels and be more aggressive this time. To be honest, how long one stays after it depends on how long it's been a problem. I visited with someone recently who still is vigilent after two years but she had the problem for decades. That would be me.

I confess until I went on this candida diet I had never eaten a rutabaga before. I should have tried one sooner because they are surprisingly good and the best part, low in carbs compared to other root vegetables and potatoes. One cup raw sliced rutabaga has about 7 grams of carbohydrates which is about 1/3 of what a potato has. Rutabagas also have 3.5 grams of fiber, 50 calories, and more vitamins and minerals than potatoes.

They make great oven fries but require some special preparation. You will need to peel, cut them into rounds or strips, and steam them until tender before making them into oven fries. I skipped the steaming step and discovered they can be pretty tough to eat.

  1. Rutabagas
  2. Olive oil
  3. Salt, garlic cloves minced, herbs de provence


  1. Preheat oven to 400-425 degrees. Peel rutabagas and slice into rounds or strips. Steam until tender.
  2. Drain and cool slightly.
  3. Toss with olive oil, minced garlic and desired seasoning. I used herbs de provence. Other ideas: salt, garlic powder, paprika; garam masala and garlic; 5-spice powder and minced ginger. Note: These should be sprinkled on immediately after the fries are done.
  4. Place the rutabaga on a sprayed baking sheet.
  5. Bake about 25 minutes, turning once half way. Check the rutabagas often as the speed at which they are done may vary depending on your oven and the size you sliced them. Remove them when they are golden brown.