There are different types of rice. White rice is strongly acidogenic and has a high glycemic index, so it’s definitely best to avoid it in the case of a Candid overgrowth.
Brown (whole grain) rice contains decidedly more nutrients, is only moderately acidogenic and has a lower glycemic index – this makes it much, much healthier.
Red rice has additional properties. It’s recommended for people with cardiac diseases and those with digestive issues.
Black rice, however, is a total superfood – it contains lots of antioxidants, 18 aminoacids and a large variety of vitamins and elements.
Risotto can be prepared with any variety of healthy rice.
Ingredients for 3 people:
– 1 cup (uncooked) rice
– 1 cup green peas (can be frozen)
– 2 tablespoons of clear butter (ghee)
– himalayan salt, pepper, chili, dried garlic
– a package of frozen shrimp
1. Pour 2 1/2 cups of water into a pot, add salt and dried garlic, then bring to a boil.
2. Add the peas to the boiling water.
3. After 3 minutes, add the shrimp (which you should previously rinse with hot water) and cook them with the peas for the next 5 minutes.
4. Strain the peas and shrimp and set them aside.
5. Rinse the rice and add it to the boiling broth and cook until soft according to the instructions on the package.
6. Cut the leek into small pieces and stew in a tablespoon of butter spiced with salt, pepper and chili.
7. When the rice is done, it’s good to let it soak the rest of the broth up for a few extra minutes. Then add a tablespoon of butter, the leek, peas and shrimp and mix.
8. Serve right away with dried kale sprinkled on top.
This risotto requires supplementing B complex vitamins (100%RDA) or vitamin B6 (25mg).
You can create many variations of this dish – instead of shrimp, you could use chicken or turkey, or add spinach (stewed in coconut milk and spiced with dried garlic, chili, salt and pepper) or ground asparagus stewed in butter, or dried tomatoes. Those who don’t react strongly to food can add in a bit of parmesan.
Why is sugar so unhealthy? Because it’s synthetic, created by humans.
First off, sweet natural products like dates contain lots of vitamins, elements, antioxidants, fiber and other substances which nourish us. When the body needs nourishment, it craves something sweet; this is how we are programmed. And if we eat natural products, then everything’s alright. But if we reach for sugar, we won’t be getting any of those precious substances that our bodies need. Even worse – we deprive our bodies of those substances, because digesting that sugar takes a lot of vitamins and elements, which the body borrows from various tissues.
Secondly, naturally sweet products are usually alkaline, which prevents the carbohydrates being used by Candida or rot bacteria, because they create an environment in which they can’t grow. Sugar does the opposite – since it’s strongly acidogenic, the body has to use up resources for neutralizing it and when there isn’t enough of them, this creates a perfect environment for the parasites to multiply and deprive the body of nutrients even further.
Thirdly, sugar is physically and psychologically addictive, like a drug. The more you eat, the more you weaken the body, which sends the signal for needing more nourishment; this makes you feel the sugar craving again, so you reach for more sugar and damage the body more. The worse you feel physically and mentally, the more you crave sugar – this is a vicious cycle of self-destruction.
This is worth remembering the next time you want to treat someone, especially children, to something sweet.
The author of the original recipe is Edyta Skorupska:
I modified it slightly for people with Candida overgrowth. The cake is delicious – it can be a slightly sweet snack or a savoury dessert.
– 2 cups oat flakes
– 2 cups hot vegetable milk or fruit juice
– 1 cup almonds
– 2 tablespoons freshly ground flaxseed
– 2 teaspoons chia seeds
– 100 ml maple or date syrup or xylitol for sweetness
– 3 tablespoons cocoa powder
– 2 tablespoons peanut butter
– 1 banana
– a handful of dried fruits (goji fruit, raisins, apricots, mango, pineapple)
1. Pre-heat the oven to 180C [350F] and line a baking tray with baking paper.
2. Put the flakes into a bowl, pour the milk or juice and cover tightly, then let sit for 20 minutes.
3. Put all ingredients except for the fruits into a blender and mix them roughly – the almonds don’t need to be finely ground, just chopped.
4. Cut and add the fruits, put the dough onto the tray and bake for 30-35 minutes.
This version is a good substitute for a store-bought chocolate bar – it’s nutritious, easy to take with you wherever you go. If you want to make it a bit more special, you can spread some caramel on it (made from soaked dates and peanut butter mixed into a cream) and decorate with melted chocolate.
Some tips on increasing the nutritional value of your food, because that’s what the pace of healing depends on. The less vitamins and other nutrients in your food, the more it burdens and ruins the body, using up its resources. The more natural and the richer in vitamins and minerals your good is, the faster your body regenerates.
1. Cooking groats. First off, I strongly discourage cooking groats in plastic bags. The harmful bisphenol A (BPA) is released during cooking and is easily absorbed by the body; as an artificial estrogen it can lead to serious hormonal disruptions in the body. Secondly, I recommend cooking groats in measured amounts of water – enough for the groats to absorb it, but not so much that it needs to be strained, which means precious nutrients going down the drain. This may increase the cooking time somewhat, but health wise it’s definitely worth it.
2. Using the leftovers. Often when preparing meals, there are leftovers – the ends of vegetables after grating, thick stalks of kale, the ends of asparagus. It’s worth keeping them and using them later for a broth or add them to a cream soup.
3. Using broths. Whatever is cooked in water, the nutrients from it dissolve. This is why it’s best to steam cook vegetables or put them in the oven. But if you do it in water, keep the broth – you can use it for enriching a soup, sauce or cooking groats or rice in it. You can always freeze it and use it later.
4. Choosing unprocessed products. Refining grains causes them to lose their most valuable nutrients. This is why it’s always best to choose full grain products – flour, rice or pasta. If you have a choice between processed and raw products, always choose the latter – for example, not roasted cocoa beans have more nutritional value and a richer flavor, and unsalted pistachios can be flavored at home with a healthier option, himalayan salt.
The hotter it is outside, the less you tend to feel like cooking and eating hot meals. You can successfully substitute them with salads, however, you should remember that cold food requires more effort from the body when being digested, so it can be noticeably heavy, which is why taking enzymes is recommended.
Below is a slightly modified recipe for a rice salad that I saw on TV 🙂
Ingredients (for about 3 portions):
– 1/2 cup full grain rice (it can also be black or red rice)
– 1/2 cup pomegranate seeds
– 1 cup of cooked broad bean (fava bean) or chickpea
– a handful of hazelnuts or unsalted pistachios (or pumpkin/sunflower seeds)
– lime juice
– chili, himalayan salt, pepper
– dried mint
– dried ground garlic
1. Cook the rice in salted water, 1:2 and let cool.
2. Fry the seeds or nuts on a dry pan. The pistachios are baked, so they don’t require frying.
3. Peel the avocado, remove the pit and mash it with salt and lime juice.
4. Put the rice, nuts, pomegranate seeds, beans (or chickpeas) and avocado together in a large bowl.
5. Add the dried garlic, mint, chili and pepper.
All done 🙂
The salad is nutritious and filling, it can make for one of the main meals. Because of the variety of ingredients and its heaviness, I recommend supplementing vitamin B6 (25mg).
Another cookie recipe good for a self-sufficient snack (in which case you should supplement B vitamins) or a good base for a small amount of fruit.
– 1 cup oatmeal
– 1/2 cup almond flour (or ground almonds)
– 2 cups oat flakes
– 80g of melted coconut oil or clarified butter (ghee)
– 2 eggs
– 1/2 cup of xylitol (you can add more if you want the cookies to be very sweet)
– 1/2 teaspoon baking powder
– no-sugar jam or dark chocolate for decoration
Mix the ingredients, work the dough and form the cookies on a tray lined with baking paper. You can poke them to make room for jam or melted chocolate. Bake for about 15 minutes in 180C [350F].
My daughter came up with the recipe for these cookies, and their name comes from the chocolate stripes on top 🙂
The cookies contain flour, nuts and oil, so they can be a good addition to a small amount of fruit.
– 1 cup of spelt flour
– 1 tablespoon of rice flour
– 1 tablespoon of cornstarch
– 2/3 of a cup of ground almonds (or other nuts)
– 3 teaspoons of cocoa powder
– 1 teaspoon of baking soda
– 1/3 of a cup of xylitol
– 1/2 of a cup of clarified butter (ghee)
– 1 egg
All you need to do is combine the ingredients, work the dough and form cookies on a baking tray. Bake in 180C [350F] for 15-20 minutes. When finished, pour melted chocolate onto them in stripes after they’ve cooled.