Candida Diet - from candidaexperts.com Candida Diet Recipes are to get you back to good health and maintain your energy to fight off candida imbalance This mainly consists of eating a variety of vegetables, raw of possible, and less starchy veges Candida diet ideally would mean that probiotic intake is higher

1. Candida Diet
candidaexperts.com

2. Importance of the Right foods; The basics
Yeast infection or candida overgrowth is the most culprit for Candidiasis
or Candida Albacans. One way of preventing and eliminating this is to
be very aware of the foods which cause and promote this overgrowth.
• The diet is commonly known as being the root cause of all
candida evil
• The good news is that with a well planned and executed cleanse
and follow up diet the symptoms can be cured effectively

3. The basic Premises of Candida Diet
• Avoid Sugar
• Avoid food with yeast bases
• Avoid drinks with yeast bases/ content
• Avoid starchy vegetables
• Avoid caffeine and alcoholic drinks
• Cleanse the body for a week with raw vegetable smoothies and
detox drinks

4. Recipes’ List
Herbed Rubbed Pork Chops
Pork & Vegetable Skillet
Lamb Burgers in Pita with Yogurt Sauce
Pecan Pancakes with Grilled Shrimp and
Cucumber Salsa
Garlic Greek Sauce
Greek Style Lamb and Eggplant Lasagne
Lasagne Al Forno
Angel Hair Pasta and Stewed Tomatoes
Zuccini Stuffed with Bulgur & Ground
Turkey
Christmas Tourtiere (Pork Pie)
Mediterranean Lamb Burgers

5. Herbed Rubbed Pork Chops
SL Ingredients Quantity
1. Dried Parsley Flakes 1 Tea Spoon
2. Dried Marjoram 1 Tea Spoon
3. Rubbed Sage 1 Tea Spoon
4. Garlic Powder 1/8 Tea Spoon
5. Salt 1/8 Tea Spoon
6. Pepper 1/8 Tea Spoon
7. Pork Loin Chops 2 Bones (3/4 inch thick and 6
ounces each)
8. Olive Oil 1-1/2 Tea Spoons, Divided
9. Sodium Chicken Broth 1/4 Cup, Reduced
10. Sherry or Additional Reduced-
Sodium Chicken Broth
2 Table Spoons
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Continued….

6. • Preparation
Mix the ingredients (Parsley, Marjoram, Sage, Garlic Powder, Salt and
Pepper) in a dish or bowl. Paste in both sides of Pork Chops with Olive Oil
and then rub with herb mixture.
In a nonstick skillet coated with cooking spray, cook chops with the
remaining oil over medium heat for up to 4 minutes for each side or until it
becomes lightly browned. Remove and keep warm. Add broth and sherry or
additional broth to skillet, stirring to loosen browned bits. Bring to boil.
Return chops to the pan. Reduce heat; cover and simmer up to 5 minutes or
until the meat thermometer reading comes into 160°. Serve chops with pan
juices.
• Yield: 2 Servings.
• Nutritional Facts:
1 pork chop with 3 tablespoons pan juices equals 221 calories, 11 g fat (3 g
saturated fat), 74 mg cholesterol, 282 mg sodium, 1 g carbohydrate, trace
fiber, 26 g protein.
• Diabetic Exchanges: 3 lean meat, 1 fat.
Herbed Rubbed Pork Chops
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7. Useful Information;
• Click here to find more at
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• Click here to find similar at
rawfoodhealthretreat.com

8. Pork & Vegetable Skillet
SL Ingredients Quantity
1. TBSP Oil 1
2. Boneless Pork Loin Chop 1 Lb.
3. Onion 1 No. (sliced)
4. Garlic Cloves 2 Pieces (Minced)
5. Water 1-1/2 Cups
6. Pork Flavor Noodle Soup Mix 3 Oz
7. Red Bell Pepper 1 No., Cut into strips
8. Broccoli Florets 2 Cups
9. Snow Peas 1 Cup
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Continued….

9. • Preparation:
Slice pork into strips. Heat oil in a nonstick skillet over medium heat until it becomes hot.
Add pork and onion stir-fry up to 5 minutes or until the pork becomes longer pink. Add
garlic and cook ½ minutes stirring constantly. Remove the mixture from the skillet.
Add water to the skillet and bring to a boil. Break noodles into small pieces and add into
water. Add 1 teaspoon of the seasoning packet and the vegetables; mix well. Discard
remaining seasoning packet. Cover skillet and cook for 5 minutes or until vegetables
becomes crisp-tender and noodles are tender, stirring occasionally.
Add pork mixture to the skillet. Stir in teriyaki baste and glaze sauce. Stir-fry up to 2
minutes or until thoroughly heated. It is ready for serve.
• Yield: 4-6 servings
• Nutrition Factors:
Calories : 270
Fat : 10 grams
Sodium : 910 mg
Vitamin A : 130 % DV
Vitamin C : 40 % DV
Pork & Vegetable Skillet
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10. Lamb Burgers in Pita with Yogurt Sauce
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SL Ingredients Quantity
1. Plain Nonfat Yogurt 2 Cups
2. Onion 1/2, Chopped
3. Cucumber 1/2, Peeled, Seeded, Diced
4. Garlic 1 Tablespoon, Minced
5. Fresh Lemon Juice 2 Teaspoons
6. Ground Lamb 1 Pound
7. Fresh White Breadcrumbs 2/3 Cup
8. Onion 1/2, Chopped
9. Fresh Parsley 2 Tablespoons Chopped
10. Garlic 4 Teaspoons Minced
11. Dried Oregano 1 1/4 Teaspoons
12. Pita Bread Rounds 4, Top 1/4 Trimmed from each (tops reserved)
13. Lettuce Leaves 4 Pieces
Continued….

11. Lamb Burgers in Pita with Yogurt Sauce
• Preparation:
Mix first 5 ingredients (Plain Nonfat Yogurt, Onion, Cucumber, Garlic and Fresh
Lemon Juice) together in bowl. Season yogurt sauce to taste with salt and pepper.
Mix lamb and next 5 ingredients (Ground Lamb, Fresh White Breadcrumbs, Onion,
Fresh Parsley and Garlic) in another bowl until it is well blended. Season
generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
Preheat broiler. Place lamb patties on broiler rack and broil until cooked through,
up to 4 minutes per side.
Open pita bread rounds, line bottoms with trimmed tops, if desired. Place lettuce,
burger and then large spoonful of yogurt sauce in each round. Serve, passing sauce
separately.
• Yield: 4 Servings
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12. Useful Information;
• Click here to find more at
candidaexperts.com
• Click here to find similar at
rawfoodhealthretreat.com

13. Pecan Pancakes with Grilled Shrimp and Cucumber Salsa
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SL Ingredients Quantity
A. Grilled Shrimp
1. Large Shrimp 20 Nos., Peeled, Deveined
2. Olive Oil, Minced Cilantro 1/4 Cup Each
3. Minced Garlic 1- 1/2 Teaspoons
4. Minced Jalapeno, Oregano 1/2 Teaspoon Each
5. Salt, white pepper 1/4 Teaspoon Each
B. Roasted Red Pepper Sauce:
1. Small red bell pepper, roasted, peeled,
seeded, see note
1 no.
2. Fish stock or clam juice 1 cup
3. Minced garlic, paprika 1/2 Teaspoon Each
4. Salt, ground cumin, oregano, white
pepper
1/8 Teaspoon Each
5. Whipping cream 1/4 cup
Continued….
SL Ingredients Quantity
C. Cucumber Salsa
1. Small cucumber, peeled, seeded,
finely diced
1 No.
2. Plum tomato, finely diced 1 No.
3. Green onion, chopped 1 No.
4. Minced cilantro, sour cream 1 Tablespoon Each
5. Fresh lime juice 1-1/2 Teaspoons
6. Minced garlic, minced jalapeno, salt 1/4 Teaspoon Each
7. Ground cumin, white pepper 1/8 Teaspoon Each

14. SL Ingredients Quantity
D. Pecan Pancakes:
1. Milk 6 Tablespoons
2. Egg 1, Beaten
3. Melted butter 1 Tablespoon
4. Medium red potato 1, Peeled, grated (about 1/2 cup)
5. Finely chopped pecans 1/2 cup
6. Minced onion 1/4 cup
7. Flour 2 Tablespoons
8. Cornstarch, baking powder 3/4 Tablespoon each
9. Minced garlic 1/2 Tablespoon
10. Salt, white pepper Pinch each
11. Oil for frying pancakes
12. Cilantro sprigs for garnish
Pecan Pancakes with Grilled Shrimp and Cucumber Salsa
Continued….
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15. Pecan Pancakes with Grilled Shrimp and Cucumber Salsa
Continued….
• Preparation:
– Shrimp: Mix all ingredients in a bowl. Refrigerate, cover for 1 hour.
– Roasted red pepper sauce: Put all ingredients, except cream, into a
small non-aluminum saucepan; simmer 20 minutes. Add cream and
simmer an additional 10 minutes. Puree in blender or food processor until
smooth. Taste and adjust seasonings. Keep warm.
– Cucumber salsa: Mix all ingredients in a small bowl. Taste and adjust
seasonings.
– Pecan pancakes: Mix milk, egg and melted butter in small bowl. Mix all
remaining ingredients, except oil and cilantro sprigs, in medium bowl. Stir
in milk mixture until smooth. Heat a thin layer of oil in large non-stick
skillet; pour one-fifth of the batter into skillet to make a 4-inch-diameter
pancake. Fry until golden and crisp on both sides, about 3 minutes.
Repeat to fry remaining pancakes. Keep warm.
During pancakes cook, heat broiler or charcoal grill. Arrange shrimp on broiler pan
or grill rack, 6 inches from heat. Cook, turning once, until pink and cooked through,
about 4 minutes.
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16. Put one pancake onto each serving plate during serve. Top with cucumber salsa;
arrange four shrimp on top. Drizzle with warm red pepper sauce and serve
garnished with cilantro sprigs.
Note: To roast a red pepper, place it directly over the gas flame or on a
broiler pan 4 inches from heat source. Roast, turning often, until the
skin blackens and blisters on all sides, about 10 minutes. Wrap in foil
and let stand 10 minutes. Use a paring knife to remove charred skin;
cut out core and seeds.
• Yield : 5 appetizer servings
• Preparation time : 1 hour
• Cooking time : 15 minutes
Pecan Pancakes with Grilled Shrimp and Cucumber Salsa
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17. Garlic Greek Sauce
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SL Ingredients Quantity
1. Russet potatoes, peeled and cut into
small (1/2-to-1/4-inch) cubes
2 Nos.( large)
2. Plump garlic cloves 6 Nos.
3. Kosher salt 1/2 Teaspoon
4. Egg yolk (optional, but makes a firmer
dip)
1 No. ( large)
5. Extra Virgin Olive Oil 3/4 Cup (add more if
need)
6. fresh lemon juice 1/4 Cup
7. White Wine Vinegar 3 Tablespoons
8. Freshly Ground White Pepper
Continued….

18. Garlic Greek Sauce
• Preparation
Thick Greek garlic sauce makes a marvelous dip to be served with vegetables as an accompaniment
to fish or chicken. Avoid using a food processor or an electric mixer, which can make potatoes gluey.
Pita bread, carrot, bell pepper, celery and fennel sticks for dipping
Put potatoes into water in a saucepan and boil with high heat. Reduce heat to low and simmer until
potatoes are tender up to 20 minutes (approximately). Drain, rinse with cold water and mash
thoroughly.
Meanwhile, put garlic and salt in a large wooden bowl and pound with a pestle until thoroughly
mashed. Gradually add potatoes and pound them with garlic. If mixture is still hot, let cool 15
minutes, then add egg yolk, if using, and vigorously mash or beat in with a wooden spoon.
Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, vigorously
mashing or beating. Using a fork, add pepper, mixing briskly until very smooth. Mix in more olive
oil, or even some water, a little at a time, if sauce is too thick to use as a dip.
Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week. Bring to
room temperature several hours before serving. Spoon into a bowl and serve with fresh vegetables
and pita for dipping.
• Yield : 8 to 12 servings

19. Greek Style Lamb and Eggplant Lasagne
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Continued….
SL Ingredients Quantity
1. Eggplant (about 2 medium) 2 Pounds
2. olive oil for brushing
For meat sauce
3. Onion, chopped About 2 Cups
4. Garlic cloves, minced 3 Nos.
5. Olive Oil 2 Tablespoons
6. Ground lamb (preferably 10% fat) 1.5 Pounds
7. Whole tomatoes with juice A 28- to 32-ounce can
8. Tomato paste 2 Tablespoons
9. Cinnamon 1 Teaspoon
10. Ground allspice 1/8 Teaspoon
For white sauce
11. Unsalted butter 1/2 stick (1/4 cup)
12. All-purpose flour 5 Tablespoons
13. Milk 4 Cups
14. Egg, lightly beaten 1 No. (large)
15. An 8-ounce package feta, crumbled About 1 1/2 cups
16. 7”/3.5” sheets dry non-boiled lasagne pasta 12 Nos.

20. Greek Style Lamb and Eggplant Lasagne
Continued….
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• Preparation
Cut eggplants lengthwise into one third inch-thick slices and sprinkle slices on both sides with salt.
Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove
bowl and pat eggplant dry.
Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until
golden, about 3 minutes on each side.
Make meat sauce:
In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until
softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in
remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes.
Meat sauce may be made in three days advance, cooled completely, and chilled, covered.
Make white sauce while meat sauce is cooking:
In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook
roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer,
whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer
sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered
with plastic wrap. Preheat oven to 375°F/190°C.

21. Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover
bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other.
Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently
spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more
layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly
over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in
middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is
bubbling.
Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.
• Yield : 8 to 12 servings
Greek Style Lamb and Eggplant Lasagne
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22. Lasagne Al Forno
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SL Ingredients Quantity
For the ragu
1. Olive oil 2 Tablespoons
2. Beef, minced 900g/2lb
3. Onions, roughly chopped 2 Nos.
4. Celery 4 sticks, diced (optional)
5. Garlic cloves, crushed 2
6. Plain flour 2 level Tablespoons
7. Beef stock 150ml/¼ pint
8. Redcurrant jelly (optional) or sugar 1 Tablespoons
9. Tomato purée 3 Tablespoons
10. Thyme, chopped 1 Tablespoon
11. Chopped tomatoes 2 x 400g/14oz can
Continued….

23. SL Ingredients Quantity
For the white sauce
12. Butter 50g/2oz
13. Plain flour 50g/2oz
14. Hot milk 750ml/1¼ pints
15. Dijon mustard 2 Tablespoons
16. Parmesan cheese, grated 50g/2oz
17. Salt and Pepper
For the lasagne
18. Lasagne 10-12 sheets
19. mature cheddar cheese, grated 75g/3oz
Lasagne Al Forno
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Continued….

24. Lasagne Al Forno
• Preparation
Preheat the oven to160C/325F/Gas 3.
For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all
over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the
pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and
bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or
until the beef is tender.
For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one
minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and
parmesan cheese and season well with salt and pepper.
For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof
dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season.
Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer
of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over
the cheddar cheese.
Leave for six hours before cooking so that the pasta can start to soften.
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Continued….

25. • Preparation
Preheat the oven temperature to 200C/400F/Gas 6.
Cook in the middle of the oven for about 45 minutes- or until
golden brown on top, bubbling around the edges and the
pasta is soft.
• Yield : 4 servings
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Lasagne Al Forno

26. Angel Hair Pasta and Stewed Tomatoes
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SL Ingredients Quantity
1. Angel hair pasta 1 Box
2. Stewed tomatoes 2 Cans
3. Lemon, juiced 1 No.
4. Broccoli, chopped 1 Cup
5. Cloves garlic, chopped up
fine
3 Nos.
6. Fresh oregono 2 Teaspoons
7. Basil 1 Teaspoon
8. Thyme 1 Teaspoon
• Preparation
Cook pasta. Cook broccoli (steam or boil). Mix pasta, broccoli and
rest of ingredients. Its that easy and tastes great!
• Yield: 4 servings

27. Zuccini Stuffed with Bulgur & Ground Turkey
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Continued….
SL Ingredients Quantity
1. Diced Zucchini or 2 very
large zucchini (upwards
of 3 lbs)
6 Cups
2. Lean Ground Turkey 16 Ounces
3. Uncooked Bulgur
Wheat
1 Cup
4. Parmesan Cheese 1/2 Cup
5. Mozzarella 2 Ounces
6. Italian Seasoning 1-2 Tablespoons
This dish can be made either as a casserole or as stuffed zucchini. The zucchini
have to be rather large in order to be stuffed but by dicing the zucchini and mixing in
a casserole dish, the same flavors can be achieved. The mix almost gives a feeling
of sausage instead of ground turkey and Italian seasoning. Turkey sausage (out of
the casing and treated like ground meat) can be substituted and the seasoning left
out if desired.
• Preparation
– Soak bulgur wheat in water at least 30 minutes prior to use.
– Preheat oven to 350º. Place ground turkey in pan on medium heat. Cook
until no longer pink.
– While the turkey is cooking, begin preparing the zucchini by slicing off the
top third of the zucchini lengthwise (or dice zucchini in 1 inch cubes if
making casserole). Dice a small amount of zucchini tops to be added to
stuffing. Place the rest aside for use in another dish.
– Core out the seeds from the zucchini using an ice cream scoop. Dispose of
seeds. Place zucchini hulls in glass baking dish. (Feed seeds to chickens)

28. – Remove turkey from heat and let cool briefly. Drain water from bulgur wheat
and mix with ground turkey along with the parmesan cheese. Season with
Italian Seasoning to taste.
– Carefully spoon the mix into the zucchini hulls.
– Put approximately 1/2 cup water in the dish for steam and cover with foil.
Place in oven for 25 minutes.
– Remove from oven and top with mozzarella. Return to oven uncovered until
cheese melts, about 5 minutes.
• Yield : 6 servings
• Nutrition Factors
Calories : 277.3
Total Fat : 9.7 g
Cholesterol : 65.4 mg
Sodium : 265.2 mg
Total Carbs : 25.4 g
Dietary Fiber : 6.8 g
Protein : 24.4 g
Zuccini Stuffed with Bulgur & Ground Turkey
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29. Christmas Tourtiere (Pork Pie)
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SL Ingredients Quantity
1. Large potatoes, peeled 2 Nos.
2. Ground pork 1 lb.
3. Clove minced garlic 1 No.
4. Ginger 1/4 Tablespoon
5. Finely chopped onion 1/2 Cup
6. Beef broth 1/2 Cup
7. Ground savory 1/4 Tablespoon
8. Bay leaf 1 No.
9. Cloves 1/8 Tablespoon
10. Pinch cinnamon
11. Salt and pepper
• Preparation
Cut up potatoes; cook in boiling water 20 minutes. Drain and mash. Brown pork;
drain off excess fat. Stir in remaining ingredients, 1/2 tsp. salt and 1/4 tsp. pepper.
Cover; simmer 20 minutes, stirring often. Discard bay leaf. Stir in potatoes; cool.
Roll half the pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Trim
pastry even with rim. Fill with meat mixture. Roll out remaining dough. Place
over filling; trim to 1/2 inch beyond rim. Seal; flute, and cut small slits in the top.
Cut out decorative shapes from dough scraps and place on top, if desired. Bake at
400° for 30 minutes.
• Yield: 6 servings.

30. Mediterranean Lamb Burgers
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Continued….
SL Ingredients Quantity
1. Ground lamb 1 Pound
2. ground beef ½ Pound
3. Chopped fresh mint 3 Tablespoons
4. Minced fresh ginger root 1 Teaspoon
5. Minced garlic 1 Teaspoon
6. Salt 1 Teaspoon
7. Ground black pepper 1/2 Teaspoon
8. Greek yogurt 1 (16 ounce) Container
SL Ingredients Quantity
9. lemon, zested ½ Piece
10. Clove garlic, minced 1 No
11. Salt 1/2 Teaspoon
12. Large sweet onion, cut into 1/2-inch slices 1 No.
13. Green tomato 4 Slices
14. Ciabatta sandwich rolls, sliced
horizontally
4 Nos.
15. Feta cheese, sliced 1 (8 ounce) Package
16. Baby arugula leaves 8

31. Mediterranean Lamb Burgers
• Preparation
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1
teaspoon salt, and pepper in a large bowl until just combined. Divide evenly
into four portions and shape in to large patties. Set aside. Mix Greek yogurt,
lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and
refrigerate.
Cook the lamb and beef patties on the preheated grill until the burgers are
cooked to your desired degree of doneness, 3 to 4 minutes per side for well
done. An instant-read thermometer inserted into the center should read 160
degrees F (70 degrees C). Place the slices of onion and green tomato on the
grill. Cook until lightly charred, about 1 minute on each side.
Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by
placing the patty on the the roll, and dividing the feta cheese slices over the
patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of
arugula, followed by the top half of the roll.
• Yield: 4 servings.

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