Candida Diet and Candida Cleanse Recipes

The best approach for effectiveness of a Candida cleanse is elimination of the things that feeds the YEAST from your diet. But one of the difficult things on the Candida Diet is figuring out exactly what we eat every day. Suppose, you have the list of foods that should include and avoid, but you have no idea to make a meal from all these new ingredients. Below are few recipes that you can include in your Candida cleansing diet program.

Coconut Amaranth (Breakfast Recipe):

6 tbsps Coconut Milk
1/2 cup amaranth
Cinnamon
Stevia
1 Cup water

Method:

Mix water and amaranth in a saucepan, and then heat to boiling. Turn heat to low, and allow to cook for 20-25 min or until most of the water is absorbed. Mix in a little Stevia with the amaranth. Pour the coconut milk on top, and then sprinkle with cinnamon.

Rice Pudding (Breakfast Recipe):

1 cup cooked brown rice
2 tbsps coconut oil Cinnamon Stevia

Method:

Add 2 tablespoons of coconut oil to the cooked rice. Mix in cinnamon and Stevia to taste.
Stuffed Eggplant (lunch or dinner recipe)
2 large eggplant

600g good quality minced beef

1 medium tomato
2 small onions, thinly chopped

2 cloves garlic, crushed

Fresh rosemary, fresh thyme

extra virgin olive oil

Method:
In a frying pan or a wok, stir fry the onion and tomato with the garlic in a little olive oil. Add the minced beef and keep stirring well. Reduce the heat.

Meanwhile, cut open the eggplant in half lengthwise and empty with a spoon, making sure you keep about 1/2 inch flesh on the skin to make the "shells". Thinly slice the flesh you have just been taking out and add it to the stir fry.

Add some salt and some fresh rosemary and thyme (or any herb you may fancy). Once the meat and eggplant are thoroughly cooked, remove from the heat and stuff the mixture in the shells. Place them in an oven proof dish and bake for 45 minutes at 350F.

Roasted Vegetable Salad with Boiled Egg (lunch or dinner recipe)

4 boiled eggs

2 Bell Peppers (any color)

2 tomatoes

1/2 a zucchini

6 shallots

3 cups of baby spinach

Olive oil

Salt and pepper

Method:

Heat the oven to 450 degrees F. Place chopped up peppers, tomatoes, zucchini and onions in a roasting pan.

Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Hard boil the eggs, peel, cut in half and set aside.In a large bowl add 3 cups of baby spinach, chopped up vegetables, egg halves and serve.

Add some extra olive oil and a squeeze of lemon if you like.

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