Sweet and spicy pumpkin seeds

It's difficult to enjoy Halloween with traditional treats when you have candida issues. I try to find low-carb, healthy alternatives to snack on like these sweet and spicy pumpkin seeds. They are toasted and sprinkled with salt, pumpkin pie spice and stevia powder. I also like to mix half pumpkin seeds with half sunflower seeds as shown in the illustration.

Sweet and Spicy Pumpkin Seeds
Ingredients:

1. 2 cups pumpkins seeds or half and half
2. sea salt to taste
3. pumpkin pie spice
4. pan spray
5. SweetLeaf Clear liquid or powder

Directions:

1. Toast the pumpkin seeds in a heated skilled sprayed with pan spray. Alternative method: spread the seeds on a baking sheet sprayed with pan spray and toast for 5 minutes at 350 degrees. I prefer the skillet method because I always over toast the seeds in the oven.
2. When lightly toasted, spray and toss the seeds with additional pan spray. Then sprinkle on salt, pumpkin pie spice and stevia. Toss to coat and continue to toast being sure to monitor to avoid over cooking.

Spaghetti squash "pumpkin" shake

Well, I've finally given up trying to beat this neck, trapezius injury thing on my own. I'm seeing the physical therapist tomorrow. I'm dying to get back to writing children's books which I do for enjoyment.



I did publish my first book today on Amazon about my pet friends who I write about on this site. "Best Friends" features my dog Kona (AKA Sandy in the book), Shadow (a feral cat from awhile back), Pumpkin and Oreo. If you have a Kindle, take a look at http://www.amazon.com/Best-Friends-Sandy-her-ebook/dp/B0048ELBSO/ref=sr_1_1?ie=UTF8&m=AG56TWVU5XWC2&s=books&qid=1287938114&sr=1-1
I'm continuing my love affair with spaghetti squash. I thought why not turn spaghetti squash into a pumpkin shake, smoothie. It actually tasted just like a pumpkin smoothie.

Spaghetti squash "pumpkin" shake

Ingredients:

1. One 1/2 small spaghetti squash, baked until tender and chilled.
2. 1/2 cup liquid, either Sleepytime Vanilla tea (strong brewed) or alternative milk beverage such as Tempt hemp milk (unsweetened) or a combo of both.
3. Liquid stevia to taste (use the alcohol-free kind). I use SweetLeaf Clear.
4. Pumpkin pie spice
5. 1 tsp. guar -gum for thickening
6. 2 cups crushed ice

Directions:

1. Scoop out spaghetti squash.
2. Place all ingredients in a blender or food processor.
3. Blend at high speed until smooth and thick.
4. Add a bit more liquid if needed. Consider adding some Tempt milk or other milk for added creaminess.
5. Serve sprinkled with more pumpkin pie spice and a bit of SweetLeaf Stevia powder.

Black bean fudge

Black beans are loaded with antioxidants, protein, and fiber which allows the carbohydrates to be absorbed more slowly. What could be better than turning this wonder food into a ACD-friendly treat?

Carob or Chocolate Black Bean Fudge
Ingredients:

1. 1 can black beans with no added sugar
2. 1/4 cup carob or cocoa powder
3. 1 T. no-alcohol vanilla
4. 1/8 cup sunbutter and 1/8 cup coconut oil (or 1/4 cup coconut oil)
5. 10 or more drops of alcohol-free stevia

Directions:

1. Drain and rinse the black beans
2. Put beans plus all other ingredients in a food processor and pulse until smooth (add more sunbutter or coconout oil if needed)
3. Spread mixture in an 8-by-8-inch square pan, lined with parchment paper or plastic wrap.
4. Refrigerate until firm. Cut into 24 pieces.
5. Optional: Melt 1 T. each additional sunbutter and coconut oil and mix. Spread on top of the firm black bean fudge as a topping.
6. Other options: Add seeds, nuts or peppermint extract to the mixture.
7. Note: I chose a blend of sunbutter and coconut butter for the fudge because it had less saturated fat. Too much saturated fat causes me difficulty because my gallbladder was removed. The fudge will not stay as firm as when you use only coconut oil. I just keep it frozen to deal with that problem.

Black beans can be added to many treats that contain chocolate and carob, and no one will be the wiser. I recently made black bean, chocolate brownies for my husband, and he had no clue until I told him what the secret ingredient was. The addition of the black beans turned the brownies into a much healthier treat.

Carob energy shake

I have been an avid cyclist for years but I've never been able to find a "safe" recovery drink for replenishing muscles after hard exercise. I need something low glycemic, high in protein, and allergen-free for me. Okay, I guess the words low glycemic and recovery drink are an oxymoron. That's probably why I never been able to find a pre-made, post-exercise beverage.

I decided to create my own post-workout beverage. It tasted more like a dessert to me but it met all my requirements: high protein, low to moderate carbs and tasty. I drank it so fast I didn't have time to snap a photo the first time but I got one the second time around.

Carob Energy Shake

Ingredients

1. 1 cup alternative dairy beverage (I like unsweetened Tempt hemp milk.)


2. 1 tsp. raw carob powder


3. 1-2 T. vegan rice protein powder


4. 1/2 tsp. guar gum


5. 1/4 package Silken tofu


6. 1 tsp. unsweetened sunbutter


7. 1 cup crushed ice


8. 10 drops liquid stevia (alcohol-free)

Directions:

1. Mix all ingredients in a blender or food processor.


2. Pour in a glass and get refreshed and replenished!

Rhubarb-strawberry smoothie

My sprouter is my newest kitchen gardening gadget. It came with some sprouting seeds I've never tried. The ones in the middle tray are garbanzo bean and pea seeds. The bottom tray has lentil seeds sprouting. All of them turned out to be delicious but I pecially enjoyed the garbanzo bean sprouts. I've been tossing the sprouts on salads but am looking for other ways to enjoy them now that I have a fresh and bountiful supply.

Rhubarb is something else I am continuing to enjoy. I can't believe I went so many years without realizing how versatile and delicious it is. Now, I can't enjoy a smoothie with strawberries without blending in an equal amount of rhubarb. Here's my recipe for a Rhubarb-Strawberry Smoothie.

Ingredients:

1. 1/2 cup unsweetened hemp milk
2. 1/2 cup chia seed-hemp milk slurry (Mix chia seed in 1/2 cup hemp milk the day before and allow chia seed to expand and absorb the milk. Store in the fridge.)
3. 1/2 cup slightly thawed frozen strawberries
4. 1/2 cup cooked rhubard chilled (Steam two or three chopped stalks of rhubarb until tender in 3/4 cup water + 6 drops liquid stevia.)
5. 2 T. rice protein powder
6. 1/2 tsp. guar gum powder
7. 1 tsp. flax oil (optional)
8. 1 cup crushed ice
9. Liquid stevia to taste

Directions:

1. Put all ingredients in a food processor or blender and pulse until smooth.

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

Ingredients:
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

Directions:

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.