Prep time: 10 minutes Yield: 6-8 servings

Ingredients: 

Directions: 

Prep time: 15 minutes Yield: 4 servings

Ingredients:

Directions: 

1. In a food processor or high-speed blender, combine 1-cup coconut kefir cheese, Bing cherries, and a few drops of liquid stevia to taste. Blend until creamy. Move to a mixing bowl.
2. Add the remaining kefir cheese, Lakanto, lemon juice and lemon zest to your blender and blend until creamy. Move to a separate mixing bowl.
3. Boil @@bf1/2 cup of water on stovetop, turn off heat, add agar flakes and stir until dissolved.
4. Quickly add half of the agar agar gelatin to each bowl, and stir.
5. You can re-blend each fruit/cream if you like
6. Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

*Cherries are not included in stage one, the healing stage of Body Ecology. Sometimes even sour fruits can cause candida to act up. Ideally, fruits should be eaten alone, on an empty stomach, and combined with a good fermented food, so that the microflora can help the sugar and you can enjoy the delicious flavor.

 Submitted by Travis Grant (Recipe courtesy of www.bodyecology.com)

 Per serving: Calories 94 (From Fat 43); Fat 5g; Cholesterol 0mg; Sodium 7mg; Carbohydrate 13g (Dietary Fiber 2g); Protein 1g.

Prep time: 3 minutes Yield: 1 cup

 Ingredients: 

Directions:  

1. In a Vitamix or food processor, combine coconut kefir cheese and lime juice, and blend for about 1 minute.
2. Add Lakanto, sea salt and vanilla and blend for another 30 seconds.
3. Taste and add stevia as needed.
4. Pour into freezer-safe container or ice cream maker.
5. Freeze until ready to enjoy!

Note: If you do not have an ice cream maker, you will want to blend it once more before eating to get the creamiest consistency.

Recipe by Gina Laverde, courtesy of www.bodyecology.com

Per serving: Calories 90 (From Fat 42); Fat 5g; Cholesterol 0mg; Sodium 24mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 1g. per 8 servings.

Prep time: 10 minutes Cook time: 15 minutes Yield: 4 servings

 Ingredients: 

1. In saucepan combine eggs and Lakanto and beat together with electric beater. DO NOT HEAT YET.
2. Beat lemon juice into egg/Lakanto mixture.
3. In second saucepan bring water to a boil and add agar flakes and sea salt. Stir to dissolve and let simmer for ten minutes. Remove from heat but keep warm.
4. Move saucepan with egg/Lakanto/lemon juice mixture to cook top and bring to a simmer over low heat. (Keep heat low so you do not cook the eggs.)
5. Stirring constantly melt the butter slices into this mixture.
6. When melted, remove from heat and add lemon rind and stevia liquid concentrate.
7. Slowly pour warm agar mixture into egg/Lakanto/lemon juice/lemon rind/stevia mixing well.
8. Pour mixture into parfait glasses and let cool in refrigerator.
9. Before serving top with Lakanto or stevia-sweetened whipped cream, but only if your body is fine with dairy. Cream has casein.

Recipe courtesy of www.bodyecology.com 

Per serving: Calories 299 (From Fat 274); Fat 30g; Cholesterol 380mg; Sodium 49mg; Carbohydrate 4g (Dietary Fiber 0g); Protein 5g.

Prep time: 2 minutes Cook time: 10 minutes Yield: 1 serving

Ingredients:

1. Preheat a skillet over medium heat. Spread half of the margarine on 1 side of one slice of bread; place bread margarine-side down in the pan.
2. Top bread with cheese and sauerkraut.
3. Spread remaining margarine on one side of the second slice of bread; place bread margarine-side up on top of sauerkraut.
4. Heat until cheese begins to melt, about 4 minutes.
5. Flip sandwich and cook the other side for 3 to 4 minutes. Slice sandwich in half to eat.

 Recipe courtesy of Tracy Olgeaty Gensler, author of Probiotic and Prebiotic Recipes for Health: 100 Recipes that Battle Colitis, Candidiasis, Food Allergies, and Other Digestive Disorders 

Per serving: Calories 415 (From Fat 253); Fat 28g; Cholesterol 31mg; Sodium 881mg; Carbohydrate 28g (Dietary Fiber 5g); Protein 14g.

Prep time: 10 minutes Cook time: 20 minutes Yield: 1 serving

 Ingredients: 

• 1 cup (235 ml) water
• 1/2 cup (80 g) tempeh
• 1 tablespoon (14 g) light, trans-fat-free margarine
• 1 egg
• 1/2 cup (35 g) broccoli florets
• 2 scallions, chopped
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic

Directions:

1. In a small saucepan over medium-low heat, simmer the water and the tempeh for 10 minutes.
2. Remove from heat, place tempeh on several paper towels to drain; when dry, cut tempeh into cubes.
3. Melt margarine in a skillet over medium-low heat; add tempeh and sauté, stirring occasionally for 4 minutes.
4. Add egg, broccoli, scallions, garlic, and ginger and continue to sauté, stirring occasionally, for another 5 minutes.

Recipe courtesy of Tracy Olgeaty Gensler, author of Probiotic and Prebiotic Recipes for Health: 100 Recipes that Battle Colitis, Candidiasis, Food Allergies, and Other Digestive Disorders 

Per serving: Calories 353 (From Fat 224); Fat 25g; Cholesterol 212mg; Sodium 205mg; Carbohydrate 13g (Dietary Fiber 6g); Protein 23g.

Ingredients:

Directions: 

1. Prepare zucchini, cut off ends, and cook whole in boiling water for approx 5-7 min.
2. Remove from water, and cut zucchini in half, lengthwise. With tip of spoon, carefully remove seeds (discard if you don’t like to use the seeds), and then spoon out some of the softened zucchini. Set aside.
3. Heat oil in pan, and stir-fry onion, pepper, and garlic. When onion and pepper are half softened, add millet, amaranth, and salt to skillet with approx @@bf1/4 cup water. Add water a little bit at a time to help determine the consistency you prefer. Add softened zucchini, mix all components together, and remove from heat.
4. Spoon mixture into zucchini boats, and place in baking dish. Bake uncovered at 350 F approximately 15-20 minutes or until brown on top. Enjoy this delightful seasonal favorite!

Recipe courtesy of www.bodyecology.com

Per serving: Calories 206 (From Fat 72); Fat 8g; Cholesterol 0mg; Sodium 584mg; Carbohydrate 30g (Dietary Fiber 5g); Protein 6g.

Prep time: 20 minutes Cook time: 1 hours Yield: 6 servings

Directions: 

1. Sprinkle the peppers with sea salt and pepper. Preheat the oven to 400 F degrees.
2. Heat the oil in a large nonstick skillet over medium heat. Add the onion, celery, salt and pepper. Cover and cook, stirring occasionally for about 4 minutes, or until the onion is softened.
3. Add the cooked millet, mint, parsley, capers, lemon juice, salt and pepper. Stir to mix well. Taste for seasonings.
4. Stuff this mixture into the pepper halves. Arrange the peppers in a glass baking dish large enough to hold them in one layer. Pour 1 cup of water around, not over, the peppers.
5. Cover the pan tightly with foil.
6. Bake for about 1 hour, or until the peppers are fork-tender.

Excerpted from Invitation to Dine: Recipes from my Personal Collection, by Christiane Herzog. Recipe courtesy of www.bodyecology.com

Per serving: Calories 206 (From Fat 71); Fat 8g; Cholesterol 0mg; Sodium 204mg; Carbohydrate 31g (Dietary Fiber 4g); Protein 5g.

Prep time: 15 minutes Cook time: 1.25 hours

Ingredients: 

Directions: 

1. Combine first eight ingredients (everything but the chicken breasts) in a food processor bowl and process until minced
2. Place chicken in a casserole dish and spread fresh herb mixture over chicken breasts
3. Marinate chicken at least one hour in refrigerator then roast very slowly in a 225 F degree oven for one hour and 15 minutes or until the breasts are done.

Recipe courtesy of www.bodyecology.com

Per serving: Calories 237 (From Fat 69); Fat 8g; Cholesterol 73mg; Sodium 647mg; Carbohydrate 16g (Dietary Fiber 9g); Protein 29g.

Prep time: 15 minutes Cook time: 1 hour Yield: 4-6 servings

 Ingredients: 

• 1 pound ground turkey
• 1 egg
• 2 carrots, finely chopped
• 1 large onion, finely chopped
• 1 large red pepper, diced
• 1 1/2 stalks celery, finely chopped
• 1 tablespoon Worcestershire sauce (we use Robbies Worchestershire made with apple cider vinegar)
• 1/2 teaspoon sea salt
• 1 tablespoon whole grain mustard
• 1/2 teaspoon garlic pepper powder
• 2 tablespoons parsley flakes

Directions:

1. Combine all ingredients and mold into loaf pan.
2. Bake at 350 F for 1 hour.

Recipe courtesy of www.bodyecology.com

Per serving: Calories 261 (From Fat 108); Fat 12g; Cholesterol 135mg; Sodium 564mg; Carbohydrate 12g (Dietary Fiber 3g); Protein 25g. per 4 servings.