Carrot ‘cake’ balls

Candida sucks. As Homer Simpson would say, “it’s the suckiest suck that ever sucked.” After what can only be described as the most stressful summer I’ve ever experienced in my entire life, the candida in my gut decided to take it up a notch and make my life a squirming, itching, uncomfortable mess. That was three months ago and now…well, candida and I are still locked in an intense battle for my body.images

There is a surprising amount of information about candida (or thrush, which sounds nicer) on the internet and not unpredictably, there seems to be considerable debate over what causes a (cue sinister music)  yeast infection! Some experts assert that yeast infections naturally come and go and have nothing to do whatsoever with the type of food you put into your body. On the other side, there are experts who assure that what you eat not only nourishes you body, but feeds the microorganisms that live in your gut as well. All sorts of things are alleged to contribute to an overgrowth of candida albicans: diet, the wrong kind of underwear, swimming in a chlorinated pool, sugar, antibiotics, alcohol, diabetes, stress and on a metaphysical level, an unbalanced root chakra.Root Chakra

Given my personal experience I’m leaning toward the root chakra/ stress idea. The thing is, now that I’ve got the problem- how do I get rid of it? Treating all by my lonesome (swallowing garlic and drinking clove tea) garnered indistinguishable results and so, desperate and itchy, I sought the help of my friendly neighbourhood naturopath and was immediately given a regimen of homeopathic, herbals and supplements…oh and a serious change in diet.

No sugar, no bread, no wheat, no yeast of any kind, no dairy, no soy, no potatoes…sob… no fun!

The challenge became how to survive on the diet without developing a serious case of the hangries? Turns out it’s not that hard.

Breakfast barely changed- a fruit shake minus the kefir

Lunch is usually quinoa-based and involves vegetables of all shapes and sizes

and Supper is whatever I make for the family minus the starch

Snacking is a little harder to manage. If you’ve read much of what I write you’ll know that I’ve got a particular affinity for Chai tea lattes. I used to make them every day but with no sweeteners allowed and dairy a no-no, my daily chai has devolved into boiled spices with stevia and coconut milk- sigh it’ll have to do…for now.

For something sweet to snack on I discovered these delightful little carrot ‘cake’ balls. They aren’t really cake at all as there is no flour involved and the ingredients remain raw throughout. If you’re expecting a thick spongy sheet cake, click away now but if you’re hankering for something new, sweet and delightfully delish then read on. These little ‘cake’ balls have me converted and if I can do it, anyone can!

1 carrot, peeled and shredded

1/4 c. unsweetened shredded coconut

3 Tbsp almond butter

stevia to taste (usually less is more)

2 Tbsp raw pumpkin seeds

1 Tbsp raw sunflower seeds

1 Tbsp chia seeds

1 Tbsp hemp hearts

1/4 tsp ground cinnamon

2 Tbsp coconut butter

1/4 tsp salt

In a food processor whiz everything together except the coconut butter. Line a baking sheet with waxed paper. Roll out spoon sized amounts of the dough. Dollop each ball with coconut butter and chill until ready to serve.

With the temperature below freezing these days it was easy to chill the cake outside. It looked beautiful amidst the gently falling snow.Carrot 'cake'


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