Problems with digesting fats which occur in people with Candida overgrowth exclude deep fried products from their diets. But this doesn’t mean you have togive up on them completely – many of them can be prepared “dry” in an oven 🙂
For this chicken a la KFC you’ll need:
– chicken fillets
– olive oil
– natural corn flakes
– spelt (or other) flour
– your favorite spices – for me it’s salt, dried garlic, sweet and hot pepper and a pinch of curry
1. Cut the fillets into bits – not too big, so that they will bake thoroughly under the coating, but not too small, so that they don’t dry out.
2. Make a marinade out of the olive oil and spices, mix it with the meat and leave in the fridge for a while – preferably overnight, as this will make the chicken absorb the spices.
3. Prepare three dishes – one for flour, one for eggs, mixed with a fork and one for crumbled cornflakes.
4. Line a baking tray with baking paper and spray it with olive oil.
5. Coat the chicken in flour, eggs and cornflakes and place onto the tray. Spray with olive oil.
6. Bake in 180C [350F] without fan assistance until the cornflakes turn golden and the meat is baked – depending on the thickness of the bits it will take from fifteen minutes to half an hour. It’s best to check the meat before taking the tray out by cutting one bit in half to see if the meat is baked.
Chicken prepared this way is just as tasty and crunchy, but not soaked in oil, which makes it much healthier and easier to digest. Because the cornflakes provide carbohydrates, it will make for a complete meal with just vegetables – if the proportions are similar to those in the pictures, or if a portion of the vegetables is substituted with an alkaline grain (millet or buckwheat groats, quinoa), the meal doesn’t require supplementation. If a portion of the vegetables is substituted with an acidogenic grain, the meal will require supplementing half a tablet of vitamin B6 (25mg).
From the Shrek movie 😉
– 100g of soft butter (ghee)
– 1/2 cup of xylitol
– 1 egg
– 1/2 cup of spelt flour
– 1 cup of oat flakes
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– a pinch of salt
– additions – for me it’s nuts, goji fruit, chia and chocolate, but you can add raisins, dried fruits, sunflower seeds etc.
- Cream butter with xylitol, then add the egg and mix.
- Add the flour, flakes, baking soda, baking powder and salt and combine.
- The dough should be thick and easy to form. If it’s too thin, add more flour.
- Chop the additions into small pieces and add them to the dough.
- Form cookies, leaving a bit of space between them – they’ll expand a bit.
- Bake for 12 minutes in 180C [350F].
A meal equivalent to a portion of vegetables with grains and meat (pictured with wholegrain rice and chicken gizzards) in a tasty and nutritious form.
– green beans
– green peas
– spices: himalayan salt, fenugreek, cilantro, dried onion, curry
– dried kale or parsley
– a tablespoon of coconut cream
1. Bring a pot of water with the spices to a boil. Chop and add the vegetables. You can use a vegetable or meat based broth (in this case, from cooking the chicken gizzards).
2. Cook until soft for easy blending.
3. Add the coconut cream and blend into a creamy consistency.
4. Pour over the meat and grains, sprinkle kale or parsley on top.
This soup, when served with acidogenic grains (rice, barley, spelt, groats) requires the supplementation of half (25mg) of vitamin B6.
I based this recipe off of a mix of frozen vegetables from Bonduelle, but you can add kale, leek, green pepper and pumpkin seeds, though it will alter the flavor a little bit. You can also make a yellow variant (pumpkin, yellow bell pepper, corn) or a red one (tomatoes, red bell pepper, onion) 🙂
Tasty, quick and easy to make 🙂
– a piece of fish per person (it can be frozen)
– optionally, a package of frozen shrimp or other seafood
– carrot, celery, leek, peas and any other favorite vegetables (they can be frozen)
– spices: salt, dried garlic and onion, fenugreek, coriander, ground paprika, curry, dried parsley, pepper, chili and ginger
– a tablespoon of coconut milk
1. Add the fish to a pot of boiling water spiced with salt and garlic (or a vegetable broth). Cook for a few minutes and put on a plate.
2. Add the seafood to that same pot of boiling water and cook for 5 minutes. Then take it out.
3. Pour hot water on the tomato, peel off the skin and cut into small pieces.
4. Add the rest of the vegetables, including the tomato and the spices to the broth and cook for 10 minutes.
5. Cut the fish into little pieces and add it to the soup along with the seafood, then add the coconut milk.
6. Sprinkle parsley or dried kale on top.
You don’t need to supplement anything with this soup in this form.
For it to be a complete meal for people with Candida overgrowth, it requires adding carbohydrates – that means you should eat it with a toast or an acidogenic grain (like barley, rice, groats, bulghur, spelt). Then it requires supplementing vitamins B complex or B6.
They’re called that because they taste like apple pie 🙂
In the basic version, they’re a great snack for people who react strongly to very alkaline or very acidogenic food. They don’t require supplementation in the basic version.
– 2 cups oat flakes
– 2-3 apples
– an egg
– xylitol for sweetness
– 1 teaspoon cinnamon
– 2 teaspoons coconut oil
– ground nuts, raisins, goji fruit
1. Peel the apples and grate them into thick stripes. Put the oat flakes in a bowl and then add xylitol, cinnamon, the egg and the grated apples (plus the optional ingredients). Mix it all together and let it sit for 10-15 minutes.
2. Form round cookies and lay them on a tray lined with baking paper. Bake for 15-20 minutes in 180C [350F].
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.
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.