Candida Diet

Candida Dietcandidaexperts.com

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Importance of the Right foods; The basicsYeast infection or candida overgrowth is the most culprit for Candidiasis or Candida Albacans. One way of preventing and eliminating this is to be very aware of the foods which cause and promote this overgrowth.

• The diet is commonly known as being the root cause of all candida evil

• The good news is that with a well planned and executed cleanse and follow up diet the symptoms can be cured effectively

The basic Premises of Candida Diet

• Avoid Sugar• Avoid food with yeast bases• Avoid drinks with yeast bases/ content • Avoid starchy vegetables• Avoid caffeine and alcoholic drinks• Cleanse the body for a week with raw vegetable

smoothies and detox drinks

Recipes’ ListHerbed Rubbed Pork Chops

Pork & Vegetable Skillet

Lamb Burgers in Pita with Yogurt Sauce

Pecan Pancakes with Grilled Shrimp and Cucumber Salsa

Garlic Greek Sauce

Greek Style Lamb and Eggplant Lasagne

Lasagne Al Forno

Angel Hair Pasta and Stewed Tomatoes

Zuccini Stuffed with Bulgur & Ground Turkey

Christmas Tourtiere (Pork Pie)

Mediterranean Lamb Burgers

Herbed Rubbed Pork ChopsSL Ingredients Quantity

1. Dried Parsley Flakes 1 Tea Spoon

2. Dried Marjoram 1 Tea Spoon

3. Rubbed Sage 1 Tea Spoon

4. Garlic Powder 1/8 Tea Spoon

5. Salt 1/8 Tea Spoon

6. Pepper 1/8 Tea Spoon

7. Pork Loin Chops 2 Bones (3/4 inch thick and 6 ounces each)

8. Olive Oil 1-1/2 Tea Spoons, Divided

9. Sodium Chicken Broth 1/4 Cup, Reduced

10. Sherry or Additional Reduced-Sodium Chicken Broth

2 Table Spoons

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• Preparation

Mix the ingredients (Parsley, Marjoram, Sage, Garlic Powder, Salt and Pepper) in a dish or bowl. Paste in both sides of Pork Chops with Olive Oil and then rub with herb mixture.

In a nonstick skillet coated with cooking spray, cook chops with the remaining oil over medium heat for up to 4 minutes for each side or until it becomes lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to boil.

Return chops to the pan. Reduce heat; cover and simmer up to 5 minutes or until the meat thermometer reading comes into 160°. Serve chops with pan juices.

• Yield: 2 Servings.

• Nutritional Facts:1 pork chop with 3 tablespoons pan juices equals 221 calories, 11 g fat (3 g saturated fat), 74 mg cholesterol, 282 mg sodium, 1 g carbohydrate, trace fiber, 26 g protein.

• Diabetic Exchanges: 3 lean meat, 1 fat.

Herbed Rubbed Pork Chops

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Useful Information;• Click here to find more

at candidaexperts.com• Click here to find

similar at rawfoodhealthretreat.com


http://www.rawfoodhealthretreat.com/




Pork & Vegetable SkilletSL Ingredients Quantity

1. TBSP Oil 1

2. Boneless Pork Loin Chop 1 Lb.

3. Onion 1 No. (sliced)

4. Garlic Cloves 2 Pieces (Minced)

5. Water 1-1/2 Cups

6. Pork Flavor Noodle Soup Mix 3 Oz

7. Red Bell Pepper 1 No., Cut into strips

8. Broccoli Florets 2 Cups

9. Snow Peas 1 Cup

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• Preparation:Slice pork into strips. Heat oil in a nonstick skillet over medium heat until it becomes hot. Add pork and onion stir-fry up to 5 minutes or until the pork becomes longer pink. Add garlic and cook ½ minutes stirring constantly. Remove the mixture from the skillet.Add water to the skillet and bring to a boil. Break noodles into small pieces and add into water. Add 1 teaspoon of the seasoning packet and the vegetables; mix well. Discard remaining seasoning packet. Cover skillet and cook for 5 minutes or until vegetables becomes crisp-tender and noodles are tender, stirring occasionally.Add pork mixture to the skillet. Stir in teriyaki baste and glaze sauce. Stir-fry up to 2 minutes or until thoroughly heated. It is ready for serve.

• Yield: 4-6 servings

• Nutrition Factors:Calories : 270Fat : 10 gramsSodium : 910 mgVitamin A : 130 % DVVitamin C : 40 % DV

Pork & Vegetable Skillet

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Lamb Burgers in Pita with Yogurt Sauce

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SL Ingredients Quantity

1. Plain Nonfat Yogurt 2 Cups

2. Onion 1/2, Chopped

3. Cucumber 1/2, Peeled, Seeded, Diced

4. Garlic 1 Tablespoon, Minced

5. Fresh Lemon Juice 2 Teaspoons

6. Ground Lamb 1 Pound

7. Fresh White Breadcrumbs 2/3 Cup

8. Onion 1/2, Chopped

9. Fresh Parsley 2 Tablespoons Chopped

10. Garlic 4 Teaspoons Minced

11. Dried Oregano 1 1/4 Teaspoons

12. Pita Bread Rounds 4, Top 1/4 Trimmed from each (tops reserved)

13. Lettuce Leaves 4 Pieces

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Lamb Burgers in Pita with Yogurt Sauce• Preparation:

Mix first 5 ingredients (Plain Nonfat Yogurt, Onion, Cucumber, Garlic and Fresh Lemon Juice) together in bowl. Season yogurt sauce to taste with salt and pepper.

Mix lamb and next 5 ingredients (Ground Lamb, Fresh White Breadcrumbs, Onion, Fresh Parsley and Garlic) in another bowl until it is well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.

Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, up to 4 minutes per side.

Open pita bread rounds, line bottoms with trimmed tops, if desired. Place lettuce, burger and then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.

• Yield: 4 Servings

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Useful Information;• Click here to find more

at candidaexperts.com• Click here to find

similar at rawfoodhealthretreat.com







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A. Grilled Shrimp

1. Large Shrimp 20 Nos., Peeled, Deveined

2. Olive Oil, Minced Cilantro 1/4 Cup Each

3. Minced Garlic 1- 1/2 Teaspoons

4. Minced Jalapeno, Oregano 1/2 Teaspoon Each

5. Salt, white pepper 1/4 Teaspoon Each

B. Roasted Red Pepper Sauce:

1. Small red bell pepper, roasted, peeled, seeded, see note

1 no.

2. Fish stock or clam juice 1 cup

3. Minced garlic, paprika 1/2 Teaspoon Each

4. Salt, ground cumin, oregano, white pepper

1/8 Teaspoon Each

5. Whipping cream 1/4 cup

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C. Cucumber Salsa

1. Small cucumber, peeled, seeded, finely diced

1 No.

2. Plum tomato, finely diced 1 No.

3. Green onion, chopped 1 No.

4. Minced cilantro, sour cream 1 Tablespoon Each

5. Fresh lime juice 1-1/2 Teaspoons

6. Minced garlic, minced jalapeno, salt 1/4 Teaspoon Each

7. Ground cumin, white pepper 1/8 Teaspoon Each


D. Pecan Pancakes:

1. Milk 6 Tablespoons

2. Egg 1, Beaten

3. Melted butter 1 Tablespoon

4. Medium red potato 1, Peeled, grated (about 1/2 cup)

5. Finely chopped pecans 1/2 cup

6. Minced onion 1/4 cup

7. Flour 2 Tablespoons

8. Cornstarch, baking powder 3/4 Tablespoon each

9. Minced garlic 1/2 Tablespoon

10. Salt, white pepper Pinch each

11. Oil for frying pancakes

12. Cilantro sprigs for garnish


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• Preparation:– Shrimp: Mix all ingredients in a bowl. Refrigerate, cover for 1

hour.– Roasted red pepper sauce: Put all ingredients, except cream,

into a small non-aluminum saucepan; simmer 20 minutes. Add cream and simmer an additional 10 minutes. Puree in blender or food processor until smooth. Taste and adjust seasonings. Keep warm.

– Cucumber salsa: Mix all ingredients in a small bowl. Taste and adjust seasonings.

– Pecan pancakes: Mix milk, egg and melted butter in small bowl. Mix all remaining ingredients, except oil and cilantro sprigs, in medium bowl. Stir in milk mixture until smooth. Heat a thin layer of oil in large non-stick skillet; pour one-fifth of the batter into skillet to make a 4-inch-diameter pancake. Fry until golden and crisp on both sides, about 3 minutes. Repeat to fry remaining pancakes. Keep warm.

During pancakes cook, heat broiler or charcoal grill. Arrange shrimp on broiler pan or grill rack, 6 inches from heat. Cook, turning once, until pink and cooked through, about 4 minutes. Back to recipe

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Put one pancake onto each serving plate during serve. Top with cucumber salsa; arrange four shrimp on top. Drizzle with warm red pepper sauce and serve garnished with cilantro sprigs.

Note: To roast a red pepper, place it directly over the gas flame or on a broiler pan 4 inches from heat source. Roast, turning often, until the skin blackens and blisters on all sides, about 10 minutes. Wrap in foil and let stand 10 minutes. Use a paring knife to remove charred skin; cut out core and seeds.

• Yield : 5 appetizer servings

• Preparation time : 1 hour

• Cooking time : 15 minutes


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Candida Diet