Homemade Granola

I think I might have started dancing when I figured out that I could make my own granola on the candida diet.  I come across so many tasty-looking granola recipes on food blogs and Pinterest, and have even pinned a few for "future me" to test out.  But this candida-friendly granola recipe has become a staple in my current diet, served with kefir first thing in the morning to give me energy all the way until lunchtime.  This version uses walnuts, and I think their texture is really key in what makes this so addicting (to me - I haven't had "normal" food in four months, eight days, two hours and thirty-seven minutes...but who's counting?)

You might choose to add in some dried fruit, or actual sugar, or switch up the nuts, or pretty much throw together whatever you want!  Granola is easy to make, and much cheaper and healthier than what you buy in the stores.  Especially if you add in chia seeds and quinoa flakes, which are...flakes of quinoa!  They taste mostly of "healthy," but have a nice little crunch, and are, of course, extremely good for you.  

The recipe below makes about 3-5 moderate servings.  I typically bake small batches so I can try out different combinations, but this is my go-to recipe when I just want to throw together some granola for the morning.   

JM's Homemade Granola (Candida-Friendly, Gluten- and Sugar-Free, with Grain-Free Option)

1 cup gluten-free oats*

1/2 cup quinoa flakes*

1/2 cup walnuts 
1/3 cup coconut flakes (optional, I sometimes leave out)

3 tbs coconut oil**

1 tbs chia seeds

1 tbs cinnamon

1 packet granulated stevia (1g)

1. I start by mixing together the stevia and cinnamon, as I find that helps to blend in the distinct flavor of stevia.  You, of course, might choose to use sugar, or agave, or honey, or dates...yummm.
2. Add in remaining dry ingredients and mix thoroughly.
3. Pour in melted coconut oil and stir until mixture is coated.
4. Spread out granola on greased baking sheet (I just use a little coconut oil) and bake at 275 degrees for about 30 minutes, or until granola reaches desired crunch.  Let cool, and then store in an airtight container.

 

*You can use all oats, or all quinoa flakes, or any combination thereof.  I like this ratio because I still get the texture and flavor of the oats, but the added protein and nutritional punch of quinoa flakes.  
**This makes for a drier granola.  You could increase the oil, or add honey/agave if you're looking for a chewier version.

Apple Cider Vinegar and Aloe Vera Gel: Soothing Acne AND Hives

I told you I would share any magical updates to my simple crunchy skincare routine for combination skin, and lo and behold, I have a new favorite bedtime treatment.  After washing my face with yogurt, most nights I use an apple cider vinegar (ACV) toner and aloe vera chaser - with GREAT results!  (I have never used the word GREAT to describe my skin before, not even with lowercase letters.  I have also never used a toner...)

I'd heard about folks using ACV as a toner, but didn't try it myself until several weeks ago when I was looking for a way to sooth itchy hives on my face.  I  have been getting this weird rash (no, the link doesn't go to pictures - don't be afraid) once or twice a month for two-and-a-half years, and have tried prescription and OTC medications to treat the mystery allergy.  Nothing had really worked up to this point, so I googled "home remedies for hives" and found this article.  I decided to try the suggestion of applying apple cider vinegar, and then followed up with aloe vera gel.  I was surprised to find that not only did my skin felt better immediately after application, the rash cleared up much quicker than usual - it was practically gone by the next morning, when it usually hangs around for days like an unwanted house guest.  I also noticed that the ACV had dried out a few pesky pimples, so I kept up the same treatment night after night.  Continued use has left me with a softer, clearer complexion, quickly getting rid of pimples without irritating my skin like OTC ointments tend to do.  A cheap, simple, natural skin treatment that zaps zits and heals hives?  Yes please!

I mix ACV 50/50 with water, and then apply to my clean face with a wash cloth.  I let the toner dry for a few minutes, and then rub in pure aloe vera gel.  If you're like me, then this not only helps to clear up stubborn pimples, but also moisturizes flaky skin.  You can also apply tea tree oil, etc after the toner dries.  The toner does smell like diluted ACV - which is exactly what it is - but that dissipates after it dries, especially if you follow up with a moisturizer.

To get a more objective opinion on whether this was actually working, I casually asked boyfriend if he noticed anything different about my face  ("It's a trap!").  He looked for a minute, said no, and then asked, "wait - are you not wearing any makeup?"  Success!  

Shared over at Your Green Resource

Preparing for Black Friday - Why Buy Local?

While digesting my second slice of surprisingly delicious dairy-free, sugar-free, gluten-free pumpkin pie, I came across this infographic from eLocal.com that I thought was worth sharing as Black Friday erupts and commences the "holiday" season.  If you're doing some shopping this weekend, consider checking out local retailers instead of hitting up big box stores:

"If the people of an average American city were to shift 10% of their spending from chains to local businesses, it would bring an additional $235 million per year to the community's economy."  

Small spending choices really do add up!

Click here to enlarge:

Source: eLocal.com

Wishing you and yours a happy Thanksgiving,
JM

Buckwheat Apple Crisp (Gluten- and Sugar-Free)

Okay, maybe it's just because I haven't had actual sugar or baked goods in a while, but I think this apple crisp tastes pretty similar to the real thing.  This recipe uses buckwheat flour, which is gluten-free, and confusingly not actually wheat, but a fruit seed.  It also features chicory root as a sweetener, which can be substituted 1:1 for white sugar, and is safe for diabetics and those on the candida diet.  (Apples can be reintroduced later on in the diet as a nice low-sugar fruit choice.)  I've found that it works pretty well in baked goods, and definitely amps up the fiber factor.  Warning: chicory root is a prebiotic, which means it's good for you - and can cause, ahem, digestive discomfort if you consume too much at once.  It took me about a week to figure that out.

But really, this is good, as breakfast or dessert.  I bet it would be amazing with ice cream.  For now, I'm just excited to be able to eat apples again - I feel like I can finally celebrate fall, even if I can't drink a pumpkin spice latte just yet.

Hmm, maybe Apple Crumble is a better title?

Buckwheat Apple Crisp!

For the filling:

4 apples, sliced

1/8 tsp powdered stevia

1 tsp cinnamon

1/2 tsp lemon juice

2 tbs water

For the topping:

1/2 cup buckwheat flour

1/3 cup chopped walnuts

2/3 cup oats (I use Trader Joe's gluten/wheat-free oats)

1/3 cup chicory root

1/8 tsp baking soda

1/8 tsp salt

1/3 cup butter
1 tbs chia seeds (optional, but adds a nice crunch and some nutritional punch)

1. First up, mix the stevia and cinnamon together until thoroughly combined.  I've found that  this helps to distribute the stevia in the dish and avoid the surprisingly fake aftertaste of this all-natural sweetener.  

2. Add lemon juice, water, and then toss apples to coat.

3. In a separate bowl (or, if you're like me, in the same bowl after you've dumped the apples into the pan), stir buckwheat through salt until well-mixed.  Cut in the butter until the mixture turns into crumbles.

4. Layer apple mixture into a lightly greased 9x9-ish pan (I use irregularly shaped ceramic dishes for baking, because that's how I roll), then evenly distribute topping.  Bake at 350 degrees for 30 minutes, or until the juice begins bubbling up around the edges.

What dish do you make to celebrate fall?

Shared over at Your Green Resource!