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  • 1. Candida Dietcandidaexperts.com
  • 2. Importance of the Right foods; The basicsYeast infection or candida overgrowth is the most culprit for Candidiasisor Candida Albacans. One way of preventing and eliminating this is tobe very aware of the foods which cause and promote this overgrowth.• The diet is commonly known as being the root cause of allcandida evil• The good news is that with a well planned and executed cleanseand 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 anddetox drinks
  • 4. Recipes’ ListHerbed Rubbed Pork ChopsPork & Vegetable SkilletLamb Burgers in Pita with Yogurt SaucePecan Pancakes with Grilled Shrimp andCucumber SalsaGarlic Greek SauceGreek Style Lamb and Eggplant LasagneLasagne Al FornoAngel Hair Pasta and Stewed TomatoesZuccini Stuffed with Bulgur & GroundTurkeyChristmas Tourtiere (Pork Pie)Mediterranean Lamb Burgers
  • 5. Herbed Rubbed Pork ChopsSL Ingredients Quantity1. Dried Parsley Flakes 1 Tea Spoon2. Dried Marjoram 1 Tea Spoon3. Rubbed Sage 1 Tea Spoon4. Garlic Powder 1/8 Tea Spoon5. Salt 1/8 Tea Spoon6. Pepper 1/8 Tea Spoon7. Pork Loin Chops 2 Bones (3/4 inch thick and 6ounces each)8. Olive Oil 1-1/2 Tea Spoons, Divided9. Sodium Chicken Broth 1/4 Cup, Reduced10. Sherry or Additional Reduced-Sodium Chicken Broth2 Table SpoonsBack to recipe listContinued….
  • 6. • PreparationMix the ingredients (Parsley, Marjoram, Sage, Garlic Powder, Salt andPepper) in a dish or bowl. Paste in both sides of Pork Chops with Olive Oiland then rub with herb mixture.In a nonstick skillet coated with cooking spray, cook chops with theremaining oil over medium heat for up to 4 minutes for each side or until itbecomes lightly browned. Remove and keep warm. Add broth and sherry oradditional 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 oruntil the meat thermometer reading comes into 160°. Serve chops with panjuices.• Yield: 2 Servings.• Nutritional Facts:1 pork chop with 3 tablespoons pan juices equals 221 calories, 11 g fat (3 gsaturated fat), 74 mg cholesterol, 282 mg sodium, 1 g carbohydrate, tracefiber, 26 g protein.• Diabetic Exchanges: 3 lean meat, 1 fat.Herbed Rubbed Pork ChopsBack to recipe list
  • 7. Useful Information;• Click here to find more atcandidaexperts.com• Click here to find similar atrawfoodhealthretreat.com
  • 8. Pork & Vegetable SkilletSL Ingredients Quantity1. TBSP Oil 12. Boneless Pork Loin Chop 1 Lb.3. Onion 1 No. (sliced)4. Garlic Cloves 2 Pieces (Minced)5. Water 1-1/2 Cups6. Pork Flavor Noodle Soup Mix 3 Oz7. Red Bell Pepper 1 No., Cut into strips8. Broccoli Florets 2 Cups9. Snow Peas 1 CupBack to recipe listContinued….
  • 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. Addgarlic 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 intowater. Add 1 teaspoon of the seasoning packet and the vegetables; mix well. Discardremaining seasoning packet. Cover skillet and cook for 5 minutes or until vegetablesbecomes 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 2minutes or until thoroughly heated. It is ready for serve.• Yield: 4-6 servings• Nutrition Factors:Calories : 270Fat : 10 gramsSodium : 910 mgVitamin A : 130 % DVVitamin C : 40 % DVPork & Vegetable SkilletBack to recipe list
  • 10. Lamb Burgers in Pita with Yogurt SauceBack to recipe listSL Ingredients Quantity1. Plain Nonfat Yogurt 2 Cups2. Onion 1/2, Chopped3. Cucumber 1/2, Peeled, Seeded, Diced4. Garlic 1 Tablespoon, Minced5. Fresh Lemon Juice 2 Teaspoons6. Ground Lamb 1 Pound7. Fresh White Breadcrumbs 2/3 Cup8. Onion 1/2, Chopped9. Fresh Parsley 2 Tablespoons Chopped10. Garlic 4 Teaspoons Minced11. Dried Oregano 1 1/4 Teaspoons12. Pita Bread Rounds 4, Top 1/4 Trimmed from each (tops reserved)13. Lettuce Leaves 4 PiecesContinued….
  • 11. Lamb Burgers in Pita with Yogurt Sauce• Preparation:Mix first 5 ingredients (Plain Nonfat Yogurt, Onion, Cucumber, Garlic and FreshLemon 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. Seasongenerously 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 sauceseparately.• Yield: 4 ServingsBack to recipe list
  • 12. Useful Information;• Click here to find more atcandidaexperts.com• Click here to find similar atrawfoodhealthretreat.com
  • 13. Pecan Pancakes with Grilled Shrimp and Cucumber SalsaBack to recipe listSL Ingredients QuantityA. Grilled Shrimp1. Large Shrimp 20 Nos., Peeled, Deveined2. Olive Oil, Minced Cilantro 1/4 Cup Each3. Minced Garlic 1- 1/2 Teaspoons4. Minced Jalapeno, Oregano 1/2 Teaspoon Each5. Salt, white pepper 1/4 Teaspoon EachB. Roasted Red Pepper Sauce:1. Small red bell pepper, roasted, peeled,seeded, see note1 no.2. Fish stock or clam juice 1 cup3. Minced garlic, paprika 1/2 Teaspoon Each4. Salt, ground cumin, oregano, whitepepper1/8 Teaspoon Each5. Whipping cream 1/4 cupContinued….SL Ingredients QuantityC. Cucumber Salsa1. Small cucumber, peeled, seeded,finely diced1 No.2. Plum tomato, finely diced 1 No.3. Green onion, chopped 1 No.4. Minced cilantro, sour cream 1 Tablespoon Each5. Fresh lime juice 1-1/2 Teaspoons6. Minced garlic, minced jalapeno, salt 1/4 Teaspoon Each7. Ground cumin, white pepper 1/8 Teaspoon Each
  • 14. SL Ingredients QuantityD. Pecan Pancakes:1. Milk 6 Tablespoons2. Egg 1, Beaten3. Melted butter 1 Tablespoon4. Medium red potato 1, Peeled, grated (about 1/2 cup)5. Finely chopped pecans 1/2 cup6. Minced onion 1/4 cup7. Flour 2 Tablespoons8. Cornstarch, baking powder 3/4 Tablespoon each9. Minced garlic 1/2 Tablespoon10. Salt, white pepper Pinch each11. Oil for frying pancakes12. Cilantro sprigs for garnishPecan Pancakes with Grilled Shrimp and Cucumber SalsaContinued….Back to recipe list
  • 15. Pecan Pancakes with Grilled Shrimp and Cucumber SalsaContinued….• Preparation:– Shrimp: Mix all ingredients in a bowl. Refrigerate, cover for 1 hour.– Roasted red pepper sauce: Put all ingredients, except cream, into asmall non-aluminum saucepan; simmer 20 minutes. Add cream andsimmer an additional 10 minutes. Puree in blender or food processor untilsmooth. Taste and adjust seasonings. Keep warm.– Cucumber salsa: Mix all ingredients in a small bowl. Taste and adjustseasonings.– Pecan pancakes: Mix milk, egg and melted butter in small bowl. Mix allremaining ingredients, except oil and cilantro sprigs, in medium bowl. Stirin milk mixture until smooth. Heat a thin layer of oil in large non-stickskillet; pour one-fifth of the batter into skillet to make a 4-inch-diameterpancake. 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 panor grill rack, 6 inches from heat. Cook, turning once, until pink and cooked through,about 4 minutes.Back to recipe list
  • 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 servegarnished with cilantro sprigs.Note: To roast a red pepper, place it directly over the gas flame or on abroiler pan 4 inches from heat source. Roast, turning often, until theskin blackens and blisters on all sides, about 10 minutes. Wrap in foiland 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 minutesPecan Pancakes with Grilled Shrimp and Cucumber SalsaBack to recipe list
  • 17. THANK YOUClick here to Visitcandidaexperts.comfor more