Posted in ENGLISH, main courses, Recipes


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)
– leek
– 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.


Posted in ENGLISH, Recipes, sweets

Oat flake chocolate bar

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.



Posted in ENGLISH, main courses, Recipes

Rice salad

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)
– avocado
– 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).



Posted in ENGLISH, Recipes, sweets

Oat cookies

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.

You’ll need:
– 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].


Posted in ENGLISH, Recipes, sweets

Tiger cookies

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.

You’ll need:

– 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
– chocolate

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.


Posted in ENGLISH, Recipes, sweets

Orange and nuts cake

An example of a cake people with Candida overgrowth can eat – instead of flour, this recipe uses ground almonds and instead of sugar, xylitol. Your body needs to get used to xylitol, so you should be careful with the amount 🙂 When heat processed, the oranges lose most of their vitamin C content and become harmless, but add moisture and flavor to the cake.

You’ll need:

– 2 small oranges
– 250 g ground almonds or nuts
– 180 g of xylitol
– 6 eggs
– a teaspoon of baking powder
– vanilla
– chocolate (85% Lindt)
– a tablespoon of coconut oil.

1. Peel the oranges and cut them into small pieces. Put them into a pot with a little bit of water and stew until soft, then blend into a smooth mousse.
2. Mix the eggs in a mixer with xylitol into a fluffy consistency.
3. Add the mousse into the eggs and xylitol, then add almonds, vanilla and the baking powder. Mix until well combined.
4. Put the dough into a pan lined with baking paper.
5. Bake in 180C [350F] for an hour.
6. Break the chocolate into small pieces and give it a water bath after adding coconut oil.
7. Pour the melted chocolate onto the cake.


Posted in ENGLISH, main courses, Recipes

Beet cream soup

Beets are super healthy – they contain vitamins, minerals and antioxidants. Like everything super healthy, they can cause paradoxical reactions in people with Candida overgrowth, especially since beets have a high glycemic index. This is why I suggest eating them in a processed form and with foods that slow down their absorption into the body.

For the cream soup, you’ll need:
– 3-4 beets
– some olive oil
– spices for the beets: salt, ground cumin, dried garlic, pepper
– some chopped vegetable (carrot, celery, leek, parsley)
– spices for the soup, for example salt, fenugreek, cilantro, sweet pepper, dried onion, turmeric, pepper, chili)
– juice from half a lemon
– a tablespoon of horseradish
– coconut milk (half of a 200 ml can)
– some seeds (sunflower, pumpkin, sesame, flaxseed)
– groats, meat or cheese

1. Mix olive oil with spices for the beets. Peel and chop the beets, then apply the spices. Put the beets on a tray on a sheet of baking paper and bake in 180C [350F] for about 40 minutes. You can do this a day earlier.
2. Fill 1/3 of a pot with water. Add in the vegetables and soup spices and the baked beets. Cook for 15 minutes.
3. Blend the soup into a creamy consistency with the addition of coconut milk, horseradish and lemon juice. If the cream is too thick, add water and spices if needed.
4. Fry the seeds and sprinkle them on top.
5. Serve with barley groats (millet groats and buckwheat groats make the meal more alkaline and heighten the glycemic index, so they’re not good for this soup) with a small addition of meat (for example cooked and chopped chicken gizzards) or unpasteurized cheese or cheese on toast to slow down the release of carbohydrates and engage B vitamins in creating resources instead of cleansing the body.

Beet cream soup with pearl barley is self-sufficient as a dish and doesn’t require supplementation. With groats and meat or cheese or a toast it requires the supplementation of B complex or B6 (25mg).