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This recipe is fantastic, not only for candida and diabetic patients, but for people with an intolerance to dairy products. Recipe can be doubled, but try it as is first because you may not enjoy the texture (it's made with gelatine). When heated, it will liquify, so be cautious of that. Freezes well, however.

1/2 cup water
3 Tablespoons gelatin

1/2 cup boiling water

1 cup raw cashews, or unsalted cashews
1 teaspoon onion powder (or more to taste)
1/8 teaspoon garlic powder (or more to taste)
2 Tablespoons lemon juice
3/4 teaspoon salt
1/2 or less of a large red pepper, chopped finely

Put gelatin in the half cup water and let dissolve. In food processor or blender whiz together the remaining ingredients. Pour boiling water in the gelatin mixture and stir until there are no lumps. Add this to the food processor and whiz until mixture is creamy.

Pour into container the size of a loaf pan (only shallower, Tupperware sells a loaf pan with a lid; I use the lid). Cover lightly and let cool.

When cool, slice into long narrow chunks, i.e. into four. Freeze three and keep one on hand for snacking.

Tastes great on a sesame rice cracker (sugarfree) which you can find in the Chinese Food section of the grocery store, or on a Triscuit (sugarfree).

karen@trippcentral.ca