Wednesday, March 31, 2010


Guacamole is one of my all-time favorite things. It's just so... yummy. And it is so very easy to make! "But," you ask, "What can I eat guacamole with?" Well, you are a little limited on the normal guac accompaniments; but think outside the box. You can put it on salads, or as a dip for fresh veggies! We have actually tried some corn tortilla chips once in a while (this should NOT be an every-day thing by a long shot) with success; you will have to see if you react and check the ingredient list before you buy. I wouldn't advise that you try chips if you are early on in the diet. I'm going to see if maybe I can come up with a cracker recipe for buckwheat... stay tuned for that! :-)

I like to put tomatoes in my guacamole, but since tomatoes can be allergenic, you can leave them out if desired. It still tastes great!

2 ripe avocados
1 large garlic clove, pressed or finely minced
1 Tbsp. chopped fresh cilantro
1-2 large cherry tomatoes, finely chopped (optional)
1-2 tsp. lime juice
1 tsp. sea salt or to taste
1/2 tsp. ground cumin

Cut avocados in half and remove the pit. Scoop out the flesh into a medium sized bowl. Mash with a fork. Add remaining ingredients and mix well. Taste and adjust seasonings to taste. Enjoy!

Thursday, March 18, 2010

Fresh Cucumber Tomato Salad

This is a delicious recipe for a fresh side dish! Lots of people who don't have candida make this using white vinegar; candida doesn't allow that so sprinkle on the salt and spices! (Let me tell you, spices and herbs are your best friends when you have candida!).

Tomatoes are included in this recipe; these are semi limited.
Fresh herbs are always better than dried for candida; if you use dried, try to make sure it is under 6 months old (less chance of mold)

Approx. 12 cherry tomatoes
1 large cucumber
1 tsp. fresh or dried oregano
sea salt to taste

Rinse tomatoes and cut into quarters. Peel cucumber; cut in half crosswise and cut each of those halves in half longwise. Remove seeds using an apple corer, spoon, or cut out with a knife. Slice cucumber crosswise and cut slices into bite sized pieces. Toss with tomatoes, oregano and salt. Refrigerate at least half an hour before serving.

Wednesday, March 3, 2010

Chinese Vegetable Beef Soup

My dad (the one with the candida in our house) is Chinese and he loves it when we cook Asian food. This soup is one of our favorites and it's very easy to make!

2 lbs. ground beef
6 cloves garlic, pressed or minced
2 Tbsp. peeled and finely chopped fresh ginger
10 cups chicken broth (homemade is best)
1 (3 oz) package fresh shitake mushrooms
1 small head napa cabbage
1 (8 oz.) can bamboo shoots, drained
3 Tbsp. Bragg's Amino Acids
2 tsp. sesame oil
2 tsp. sea salt (or to taste)

Brown ground beef with garlic in a large soup pot. Drain fat and discard. Add ginger to beef and stir fry till fragrant, about 1 minute. Add broth. Wash mushrooms and remove stems. Slice into strips and add to the soup. Cut napa cabbage crosswise into "ribbons," discarding the lower stalk area. Wash and drain (you can spin it in a lettuce spinner if desired). Add to soup along with remaining ingredients. Bring to a boil, then reduce heat and simmer until cabbage is cooked, about 15 minutes or more. Taste and adjust seasonings. Enjoy!

Want to eat it with those fun Chinese spoons? Click here to purchase a pack of 12 on Amazon.
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