Thursday, May 1, 2014

Candida Control Friendly Recipes

Garlic roasted broccoli & cauliflower with an egg and basil


                                                              Good Morning to All!


I am on my forth day of the candida control diet you can read about on our Candida post. I have worked in the food industry for years and one of my favorite past times is cooking. I decided to take it upon myself to find some really great recipes I could turn into candida control friendly recipes. We will be doing an interview with Dr. Shumway soon where he will also talk about Candida.

I have always put an emphasis on eating healthy and not skipping meals. When eliminating certain foods from your diet, it is sometimes difficult to find replacements. I really didn't go into this diet wanting to lose weight so I needed to create savory healthy dishes that could help me get through the day.

I will show you some healthy recipes that I have come up with for this week.



Breakfast Brown Rice Pudding

I really wanted to find a breakfast food that was both enjoyable to the palate and easy to reheat. My friend and I both bring our breakfast to work so we needed to find something that could transport easily.

 I had made rice pudding in the past and once I found out that you could eat brown rice I thought with all the spices that go into making a rice pudding there wouldn't need to be any sugar to enhance the flavors.




It really had a strong depth of flavor and I used almond milk which has a good amount of protein.

Rice Pudding Recipe

Yield: 4 servings

1/2 Cup Long Grain Brown Rice
1 Cup Coconut Milk
2 Cup Unsweetened Almond Milk
1/4 Cup Shredded Coconut
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp white pepper
1 tsp clove

1. Rinse rice and add rice, almond and coconut milk, salt, and spices to a sauce pan.

2. Bring mixture to a boil over med-high heat. Stir frequently.

3. Once boiling simmer on med-low heat for 1 hour or rice is soft and liquid is thickened.

4. Garnish with a sprinkle of cinnamon and nutmeg.



Garlic Roasted Cauliflower and Broccoli

When I worked for the Turtle Bread restaurants, Levain & Tosca, I worked under a chef that had a knack for pan roasted vegetables. Ever since then I have tried to perfect his recipes because I find it the best way to cook vegetables in the kitchen.

I use this recipe at least once a week and have found by adding the egg you can get a complete meal out of something so simple.

Recipe

Yield: 2 servings

1/2 head broccoli, broken into pieces
1/2 head cauliflower, broken into pieces
3 Large garlic cloves, thinly sliced
1/8 cup olive oil
1/4 of a large onion, thinly sliced
1/2 of a lemon
2 eggs
1/8 cup basil
Salt and pepper to taste

1. Start your pan and heat your oil until it is almost to it's smoke point. (until the oil starts to bubble when you add a piece of vegetable.)

2. Add broccoli and cauliflower, cook until they start to brown and char on the edges.

3. Add onion and garlic to the pan and cook until onion is translucent. Make sure you are stirring the pan often to make sure that the garlic does not brown. Once you brown the garlic it leaves a bitter taste to the vegetables.

4. Turn off heat, squeeze with lemon and add salt and pepper to your taste preference. Set these aside or plate up.

5. Cook two eggs. I like the yolk to be runny because you can obtain the most nutrition when it is still at this point. You can cook the egg however you see fit... I usually poach or fry to over-easy.

6. Place the egg on top of the vegetables and garnish with basil.

Nut Filled Trail Mix

I felt it was necessary to explore a snack option for this diet. I have spent a lot of time reading about this diet and found that nuts are the best source of protein and fat and could really fill in that snack void. I eat raw nuts often but thought it might be fun to make my own "trail mix" of sorts just to make it a bit more interesting.




Nut Filled Trail Mix Recipe

Yield: 4 servings

1 cup whole walnuts
1 cup pecan halves
1 cup raw almonds (soak your almonds over night to leech any toxins from the almond)
1/2 cup Sunflower seeds
1/2  cup pumpkin seeds
1/4 cup toasted sesame seeds
1 tsp garlic powder
1 tsp dried thyme
1 tsp cayenne pepper
1 tsp Himalayan salt
1/8 tsp black pepper
1 tsp garlic chili sauce
1/4 cup olive oil

1. Pre-heat your oven to 400 degrees and line a cookie sheet with foil.

2. In a large bowl mix add nuts and olive oil, and toss.

3. Add all of the spices and salt, and toss until nuts are fully coated with spices.

4. Turn nuts out onto the cookie sheet evenly and cook until lightly browned (5 to 7 minutes depending on oven. WATCH CAREFULLY nuts burn easily!).


 Indian Curry

In the past couple months I really wanted to explore a good Indian curry recipe. I thought what a better time to explore but  but during this candida control cleanse. Indian curry is packed full of flavor and it does not require any additional sweeteners to make it pop.

I found this amazing recipe that I just tweaked a bit to make a bit more health conscious.


Indian Curry Recipe

2 boneless skinless chicken breasts, cubed
2 tsp salt
1/2 cup cooking oil
1 1/2 cup chopped onion
1 T minced garlic
1 1/2 tsp minced ginger
1 T curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp cayenne pepper
1 T water
1/2 head broccoli
3 large carrots
1 can crushed tomatoes
1 cup plain yogurt
1 T fresh cilantro, chopped
1 tsp salt
1/2 cup water
1 tsp garam masal
1 tsp fresh cilantro, chopped
1/2 lemon

1. Heat skillet and add oil.

2. Sprinkle chicken with 1 tsp of salt and add to the heated pan. Cook until lightly browned and remove from pan.

3. Heat oil in a large skillet to med-high, add onion, garlic, broccoli, carrots and ginger to the oil. Cook until the onion is translucent.

4. Stir in curry powder, cumin, turmeric, coriander, cayenne and 1 T of water into the onion.

5. Allow to toast and then mix in the tomatoes, yogurt and cilantro.

6. Return chicken to pan, add water and bring to a boil.

7. Sprinkle with Garam Masala and 1 T of cilantro over chicken.

8. Cover skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear. About 20 minutes.




P.S. To read the three other posts on this series you can find Monday's: Signs You Have Candida and Treatments,  Tuesday's: Dry Skin Brushing, and Dr. Shumway's Interview. You can also see this recipe for Spring Ratatouille that is Candida Diet Friendly as well. 
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