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1 rounded cup gluten-free flour blend (millet, brown rice, quinoa, flax meal) 1/2+ t. baking soda* 1/2+ t. baking powder* 4-5 T. cinnamon 2 t. coriander 1 t. cardamom 1/4 t. nutmeg* 1 1/2 inch segment fresh ginger, grated 1/2 rounded t. Himalayan salt 3 eggs 1 cup coconut oil 2 t. vanilla (preferably alcohol-free) 2/3 cup pecan (or walnut) pieces 1 1/2 cups grated carrot *The starred ingredients I have avoided for a long time because they previously aggravated my candida. Today I successfully tried them out. No, this was a treat and I'm not now introducing these ingredients to my diet regularly, but just wanted a special treat. The same applies for the large amount of grated carrot which has a higher glycemic load than I can typically handle. Hooray! My body accepted the treat and I had no consequences. How wonderful! I'll still be strict with my diet but I do know the strictness if really paying off!  To make, combine dry ingredients and then add the wet, a...

Frying isn't my thing, but occasionally frying on low heat is. These patties were whipped up from a couple of eggs to bind them, a small amount of flour (millet, quinoa and brown rice blended fresh in a high-speed blender, my Blendtec), coconut oil, finely grated zucchini, some grated carrot, fresh greens, lots of finely minced fresh ginger, turmeric, sea salt and black pepper. Then I slowly fried them in coconut oil, which is more heat-stable than other oils. Frying on low heat supposedly keeps the nutrients more in tact and reduces the oil from being transformed in the high heat process into trans fats.  Served on a bed of Romaine lettuce leaves and tomato slices! Simple but a pleasing meal for the eye before the stomach joined in on the fare.  Eat fresh, feel fresh!