Candida diet


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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

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Candida diet

  1. 1. Candida
  2. 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. 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. 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. 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. 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. 7. Useful Information;• Click here to find more• Click here to find similar
  8. 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. 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. 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. 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. 12. Useful Information;• Click here to find more• Click here to find similar
  13. 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. 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. 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. 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. 17. Garlic Greek SauceBack to recipe listSL Ingredients Quantity1. Russet potatoes, peeled and cut intosmall (1/2-to-1/4-inch) cubes2 Nos.( large)2. Plump garlic cloves 6 Nos.3. Kosher salt 1/2 Teaspoon4. Egg yolk (optional, but makes a firmerdip)1 No. ( large)5. Extra Virgin Olive Oil 3/4 Cup (add more ifneed)6. fresh lemon juice 1/4 Cup7. White Wine Vinegar 3 Tablespoons8. Freshly Ground White PepperContinued….
  18. 18. Garlic Greek Sauce• PreparationThick Greek garlic sauce makes a marvelous dip to be served with vegetables as an accompanimentto 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 dippingPut potatoes into water in a saucepan and boil with high heat. Reduce heat to low and simmer untilpotatoes are tender up to 20 minutes (approximately). Drain, rinse with cold water and mashthoroughly.Meanwhile, put garlic and salt in a large wooden bowl and pound with a pestle until thoroughlymashed. Gradually add potatoes and pound them with garlic. If mixture is still hot, let cool 15minutes, 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, vigorouslymashing or beating. Using a fork, add pepper, mixing briskly until very smooth. Mix in more oliveoil, 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 toroom temperature several hours before serving. Spoon into a bowl and serve with fresh vegetablesand pita for dipping.• Yield : 8 to 12 servings
  19. 19. Greek Style Lamb and Eggplant LasagneBack to recipe listContinued….SL Ingredients Quantity1. Eggplant (about 2 medium) 2 Pounds2. olive oil for brushingFor meat sauce3. Onion, chopped About 2 Cups4. Garlic cloves, minced 3 Nos.5. Olive Oil 2 Tablespoons6. Ground lamb (preferably 10% fat) 1.5 Pounds7. Whole tomatoes with juice A 28- to 32-ounce can8. Tomato paste 2 Tablespoons9. Cinnamon 1 Teaspoon10. Ground allspice 1/8 TeaspoonFor white sauce11. Unsalted butter 1/2 stick (1/4 cup)12. All-purpose flour 5 Tablespoons13. Milk 4 Cups14. Egg, lightly beaten 1 No. (large)15. An 8-ounce package feta, crumbled About 1 1/2 cups16. 7”/3.5” sheets dry non-boiled lasagne pasta 12 Nos.
  20. 20. Greek Style Lamb and Eggplant LasagneContinued….Back to recipe list• PreparationCut 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. Removebowl 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 untilgolden, 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, untilsoftened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir inremaining 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. Cookroux, 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 simmersauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface coveredwith plastic wrap. Preheat oven to 375°F/190°C.
  21. 21. Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not coverbottom 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. Gentlyspread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 morelayers in same manner, beginning and ending with pasta. Spread remaining white sauce evenlyover 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 inmiddle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top isbubbling.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 servingsGreek Style Lamb and Eggplant LasagneBack to recipe list
  22. 22. Lasagne Al FornoBack to recipe listSL Ingredients QuantityFor the ragu1. Olive oil 2 Tablespoons2. Beef, minced 900g/2lb3. Onions, roughly chopped 2 Nos.4. Celery 4 sticks, diced (optional)5. Garlic cloves, crushed 26. Plain flour 2 level Tablespoons7. Beef stock 150ml/¼ pint8. Redcurrant jelly (optional) or sugar 1 Tablespoons9. Tomato purée 3 Tablespoons10. Thyme, chopped 1 Tablespoon11. Chopped tomatoes 2 x 400g/14oz canContinued….
  23. 23. SL Ingredients QuantityFor the white sauce12. Butter 50g/2oz13. Plain flour 50g/2oz14. Hot milk 750ml/1¼ pints15. Dijon mustard 2 Tablespoons16. Parmesan cheese, grated 50g/2oz17. Salt and PepperFor the lasagne18. Lasagne 10-12 sheets19. mature cheddar cheese, grated 75g/3ozLasagne Al FornoBack to recipe listContinued….
  24. 24. Lasagne Al Forno• PreparationPreheat 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 allover. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to thepan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock andbring 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, oruntil the beef is tender.For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for oneminute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard andparmesan 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 ovenproofdish. 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 layerof lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle overthe cheddar cheese.Leave for six hours before cooking so that the pasta can start to soften.Back to recipe listContinued….
  25. 25. • PreparationPreheat the oven temperature to 200C/400F/Gas 6.Cook in the middle of the oven for about 45 minutes- or untilgolden brown on top, bubbling around the edges and thepasta is soft.• Yield : 4 servingsBack to recipe listLasagne Al Forno
  26. 26. Angel Hair Pasta and Stewed TomatoesBack to recipe listSL Ingredients Quantity1. Angel hair pasta 1 Box2. Stewed tomatoes 2 Cans3. Lemon, juiced 1 No.4. Broccoli, chopped 1 Cup5. Cloves garlic, chopped upfine3 Nos.6. Fresh oregono 2 Teaspoons7. Basil 1 Teaspoon8. Thyme 1 Teaspoon• PreparationCook pasta. Cook broccoli (steam or boil). Mix pasta, broccoli andrest of ingredients. Its that easy and tastes great!• Yield: 4 servings
  27. 27. Zuccini Stuffed with Bulgur & Ground TurkeyBack to recipe listContinued….SL Ingredients Quantity1. Diced Zucchini or 2 verylarge zucchini (upwardsof 3 lbs)6 Cups2. Lean Ground Turkey 16 Ounces3. Uncooked BulgurWheat1 Cup4. Parmesan Cheese 1/2 Cup5. Mozzarella 2 Ounces6. Italian Seasoning 1-2 TablespoonsThis dish can be made either as a casserole or as stuffed zucchini. The zucchinihave to be rather large in order to be stuffed but by dicing the zucchini and mixing ina casserole dish, the same flavors can be achieved. The mix almost gives a feelingof sausage instead of ground turkey and Italian seasoning. Turkey sausage (out ofthe casing and treated like ground meat) can be substituted and the seasoning leftout 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. Cookuntil no longer pink.– While the turkey is cooking, begin preparing the zucchini by slicing off thetop third of the zucchini lengthwise (or dice zucchini in 1 inch cubes ifmaking casserole). Dice a small amount of zucchini tops to be added tostuffing. Place the rest aside for use in another dish.– Core out the seeds from the zucchini using an ice cream scoop. Dispose ofseeds. Place zucchini hulls in glass baking dish. (Feed seeds to chickens)
  28. 28. – Remove turkey from heat and let cool briefly. Drain water from bulgur wheatand mix with ground turkey along with the parmesan cheese. Season withItalian 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 untilcheese melts, about 5 minutes.• Yield : 6 servings• Nutrition FactorsCalories : 277.3Total Fat : 9.7 gCholesterol : 65.4 mgSodium : 265.2 mgTotal Carbs : 25.4 gDietary Fiber : 6.8 gProtein : 24.4 gZuccini Stuffed with Bulgur & Ground TurkeyBack to recipe list
  29. 29. Christmas Tourtiere (Pork Pie)Back to recipe listSL Ingredients Quantity1. Large potatoes, peeled 2 Nos.2. Ground pork 1 lb.3. Clove minced garlic 1 No.4. Ginger 1/4 Tablespoon5. Finely chopped onion 1/2 Cup6. Beef broth 1/2 Cup7. Ground savory 1/4 Tablespoon8. Bay leaf 1 No.9. Cloves 1/8 Tablespoon10. Pinch cinnamon11. Salt and pepper• PreparationCut 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. Trimpastry even with rim. Fill with meat mixture. Roll out remaining dough. Placeover 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 at400° for 30 minutes.• Yield: 6 servings.
  30. 30. Mediterranean Lamb BurgersBack to recipe listContinued….SL Ingredients Quantity1. Ground lamb 1 Pound2. ground beef ½ Pound3. Chopped fresh mint 3 Tablespoons4. Minced fresh ginger root 1 Teaspoon5. Minced garlic 1 Teaspoon6. Salt 1 Teaspoon7. Ground black pepper 1/2 Teaspoon8. Greek yogurt 1 (16 ounce) ContainerSL Ingredients Quantity9. lemon, zested ½ Piece10. Clove garlic, minced 1 No11. Salt 1/2 Teaspoon12. Large sweet onion, cut into 1/2-inch slices 1 No.13. Green tomato 4 Slices14. Ciabatta sandwich rolls, slicedhorizontally4 Nos.15. Feta cheese, sliced 1 (8 ounce) Package16. Baby arugula leaves 8
  31. 31. Mediterranean Lamb Burgers• PreparationPreheat an outdoor grill for medium-high heat, and lightly oil the grate.Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1teaspoon salt, and pepper in a large bowl until just combined. Divide evenlyinto 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 andrefrigerate.Cook the lamb and beef patties on the preheated grill until the burgers arecooked to your desired degree of doneness, 3 to 4 minutes per side for welldone. An instant-read thermometer inserted into the center should read 160degrees F (70 degrees C). Place the slices of onion and green tomato on thegrill. Cook until lightly charred, about 1 minute on each side.Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger byplacing the patty on the the roll, and dividing the feta cheese slices over thepatties. Top with a slice of grilled tomato, grilled onion, and 2 leaves ofarugula, followed by the top half of the roll.• Yield: 4 servings.
  32. 32. THANK YOUClick here to Visitcandidaexperts.comfor more