collard

From my experience, eating seasonal foods has supported my immune system and tasted much better (especially when organic). This smoothie gives me the RUSH I need in the morning and is absolutely delicious!

Now what do you do with several days worth of accumulated coconut pulp from making coconut milk? In a vague attempt to make something other than macaroons with it, I came up with this taco-ish pate that went very nicely into a collard wrap with some diced tomatoes - served with a cold glass of coconut milk, of course.

Insofar as I can tell, without having done all that much research into candida or food combining, it should be pretty candida-cleanse friendly and relatively well-combined (I question the coconut pulp with the avocado, but I figure the pulp is pretty much just fiber at this point, right? Thoughts, anyone?) At any rate, it digested pretty well for me personally.

This recipe makes use of that pulp you get when you juice. I hate throwing it away and use it up in all kinds of things. For this recipe use pulp from mostly vegetables, not sweet fruit. I use celery, carrot, cucumber, sometimes ginger.

This meat substitute "burger" recipe is good raw, dehydrated or cooked. In this version we are keeping it raw. Use a collard leaf as your tortilla and wrap it up with lots of raw condiments.