A healthy little salty snack 🙂
– 1 cup chickpea flour (raw)
– 1/4 cup wholegrain spelt flour
– 1 egg
– 1 tablespoon olive oil
– 1/3 cup water
– 1/2 teaspoon salt
– 1/2 teaspoon dried ground garlic
– 1/2 teaspoon ground sweet paprika
– 1 teaspoon favorite herbs (basil, oregano, thyme, rosemary)
1. Mix the flours in a bowl with all the spices.
2. Add whisked eggs, olive oil and gradually, water.
3. Knead the dough, form into a ball.
4. Sprinkle flour on the board, roll the dough out thin.
5. Cut out whatever shapes you like and place them on a baking tray lined with baking paper.
6. Bake for about 15 minutes in 180C [350F].
You can spread hummus on the baked pastries and decorate them with olives.
A snack (a few pastries) requires supplementing vitamin B6 (10mg).
Ingredients (for two people):
– 150-200 g raw chicken or turkey meat
– 200g whole grain spaghetti pasta
– olive oil for the frying pan
– 2 tomatoes
– an onion
– a small red bell pepper
– salt, dried garlic, pepper, sweet and spicy paprika, basil, oregano
– 100 ml coconut milk
1. Pour hot water on the tomatoes and take off the peel. Cut into smaller pieces. Chop the bell pepper and onion to make them soften quicker.
2. Pour a very small amount of water into a pot (you don’t have to if the tomatoes are juicy, it’s to make sure they don’t stick to the bottom of the pot), add in the onion, bell pepper, tomatoes and spices and cook on a low setting for about 20 minutes.
3. Add in the coconut milk (preferrably only the thick part, not to water the sauce down too much) and blend into a creamy consistency. If the sauce is too thin, leave it on a slow fire and let it thicken while mixing.
4. Mince the meat and fry it on a pan with salt and pepper.
5. Cook the pasta accodring to the instructions on the package.
6. Add the meat to the sauce, put the sauce on the cooked and strained pasta.
This dish requires supplementing 25 mg of vitamin B6.
In the picture, the spaghetti has parmesan and dried kale sprinkled on top. I don’t recommend using parmesan if you have strong reactions to food, which is why I didn’t mention it in the recipe.
– 130g dried dates
– 180ml (almost a glass) of hot orange juice
– 150g wholemeal spelt flour
– 100g almond flour
– 2-3 teaspoons of gingerbread spice
– 1 teaspoon of baking powder
– 1 teaspoon baking soda
– a pinch of himalayan salt
– 50g of clarified butter
– a bit of flour to sprinkle on the board
– decoration: xylitol ground to a powder or melted dark chocolate
1. Pit the dates and pour the hot orange juice on them. Leave until soft (around half an hour).
2. Take the dates out of the juice, blend into a mousse, adding as much juice as necessary.
3. Mix the dry ingredients in a bowl.
4. Add the date mixture and clarified butter, work the dough. If it’s too dry, add some of the orange juice. Let cool in the fridge for half an hour.
5. Roll out the dough on a board sprinkled with flour (it can be a bit sticky) and cut out the cookies with the moulds.
6. Put the cookies on a baking tray lined with baking paper.
7. Bake for 10 minutes in around 180 degrees Celsius [350F].
8. Decorate with the powdered xylitol or dark chocolate.
A portion of the cookies (a few pieces) requires supplementing 10mg of vitamin B6.
Starting the body’s healing process depends on achieving a balance between cleansing and nourishing. By controlling the pH of your meals, you have to remember that what you drink also has a pH and so it influences the acidification or alkalization of the body.
It turns out that not all water is the same and one kind of it can hydrate and alkalize, while another – the opposite. Bottled water, which you’d buy at the store or the water from the pipes usually has a pH of 7 and a positive reduction potential (a measure of water quality). It’s agreed that a reduction potential above +200 mV isn’t good for your health, as this means the water is an oxidant.
Alkaline water, close in parameters to our bodily fluids, which means the easies water to absorb and which optimally hydrates your body has a pH of at least 7,5 and a strongly negative reduction potential. This water supports any other efforts and makes all the bodily processes easier. It is found in several natural sources or can be produced by specialized devices.
There is one BUT. Alkaline water, as you may guess based on the name, alkalizes. Sometimes very strongly, which means it intensifies the process of cleansing, which a body with Candida overgrowth can’t afford. This is why I do not recommend introducing it in the first stage of treating Candida overgrowth, but only when the body has gathered some resources. But even then you should do it slowly, mixing half bottled and half alkaline water at first for a period of time.
– chicken fillet
– a small onion
– olive oil or ghee (clarified butter)
– 2 tablespoons of flour (spelt, oat)
– 2 tomatoes
– red bell pepper
– canned corn
– spices: turmeric, chili, salt, cilantro, fenugreek, dried garlic
– 1/4 cup of coconut milk
– dried kale to sprinkle on top
– (optionally) cooked adzuki beans
- Chop the chicken into small pieces, season with salt, turmeric, chili. Coat with flour and fry with chopped onion.
- Boil water spiced with salt, cilantro, fenugreek and dried garlic, add in the chopped carrot, leek, celery, pepper and peeled tomatoes, cook for about 15 minutes, blend into a creamy consistency with coconut milk.
- Add the corn, beans, chicken and onion, sprinkle parsley or kale on top.
This soup without adzuki beans requires the supplementation of 10 mg of vitamin B6, with adzuki beans – 25 mg of vitamin B6.
Candida overgrowth causes all existing sources of B vitamins and substances that depend on them in the body to be exhausted in attempts of stopping the fungus. This hinders all systems and even causes inflammation, which is a sign of helplessness and lack of resources of the body. It would seem that in this situation the cure is obviously the biggest possible doses of B vitamins and many people, encouraged by advertisements reach for them. Paradoxically, this only brings on the opposite effect – why?
B vitamins are not stored, but used in current time, according to priorities, established by the body itself. The prime and logical priority in the presence of a Candida overgrowth is getting rid of the fungus. That’s what the body directs all of its resources (the surplus of B vitamins at that moment) and not for getting rid of the deficiencies, which cause symptoms and worsen the state the body is in. Those vitamins, even in gigantic doses, are not capable of defeating Candida, because they provoke its defense mechanisms, which means an increased production of toxins. Neutralizing these toxins consumes an even larger amount of vitamins and substances dependent on them. This is why the bigger the large doses of vitamins you use, the more you ruin your body, deepening the pre-existing deficiencies and intensifying the symptoms.
The only way for delivering B vitamins to the body is smuggling them in with food in a way that does not disturb Candida’s environment and cause it to defend itself. This means controlling the pH of your meals, completed with supplementing B vitamins in small doses. In this case, the body uses the supplemented vitamins for the ongoing processes of digestion and absorption, systematically doing away with the pre-existing deficiencies. The rebuilt resources allow it for slowly keeping the intestinal pH more and more basic (alkaline), which naturally eliminates Candida. This is a long, but effective process.
B vitamins in large doses should not be supplemented in the first two stages of treating Candida except for emergency situations, like using them to complete a strongly acidogenic meal (like meat alone). They should be gradually introduced in the third stage, with the increased supplementation of other vitamins and elements, the absorption of which depends on the presence of B vitamins. In people without Candida overgrowth, B vitamins in large doses are a great way of getting rid of deficiencies caused by temporary increased cleansing, after an intense physical exertion, illnesses, surgical procedures, chronic stress etc.
Caution – the alkaline pH of the B vitamins themselves can be significantly increased by the content of vitamin C and other alkaline substances or plant essences (algae, acerola, rose hip, parsley etc.) in the preparation. You should definitely avoid those preparations until your body has regained control over Candida.
– chicken gizzards (around 0,5kg)
– 1 cup frozen green peas
– canned corn
– 2-3 pickles
– salt and pepper
– optional: rice (full grain, red, black)
1. Cook the chicken gizzards until soft in salted water. You can spice it with cilantro, dried pepper and fenugreek and keep the broth as a base for a soup.
2. Cool the gizzards and dice them.
3. Steam the peas and let cool. You can also cook it – the broth can be kept for a soup base as well.
4. Chop the leek and pickles into very small pieces. You can pour boiling water onto the leek before slicing. It will make it easier to digest.
5. Put the corn, gizzards, peas, leek and pickles together, spice with salt and pepper and add a tablespoon of mayonnaise.
6. Leave for a few hours in the fridge.
7. Serve with a toasted slice of rye bread or with rice.
This salad requires a supplementation of 25 mg of vitamin B6.