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Showing posts with label candida yeast. Show all posts
Showing posts with label candida yeast. Show all posts

Sunday, January 12, 2014

Curry Ginger Quinoa

I was enjoying this so much that I almost finished it before taking a picture! This yummy recipe is super simple and totally satisfying.

  • 2 cups quinoa (rinsed!!!!!!!)
  • 3 1/2 cups water
  • 1 teaspoon of each: salt, turmeric, curry powder, garam masala, cumin

Bring to a boil and let boil for a minute or two. Turn heat to low/med-low and simmer for 15 minutes. Turn off heat, cover with paper towel, place lid on top and set aside for about 5-10min.

With cooked quinoa....toss with....


  • 3 tablespoons of sesame oil
  • 3 tablespoons of evoo
  • Juice of one juicy lime
  • *Microplane or Zester: two cloves of garlic and one chunk of fresh ginger
  • Hit with several shakes of red crushed pepper (I like it spicy....)
  • A few tablespoons of Coconut Aminos (or Braggs or Soy Sauce)
  • Diced scallions
  • Chopped cilantro
  • Adjust salt to taste.

Yum.

Tuesday, November 26, 2013

Almond Bread

This candida friendly, paleo friendly, gluten free bread is to-fucking-die-for! It's nothing crazy exciting for those of you who can eat bread and pastries, but I am over the moon! One of my students made it for me last night and I have eaten the whole loaf...enjoying the slices with everything from almond butter, smashed strawberries, and ghee! It's amazing. And apparently quite easy to make!! I can't wait to bake my own...and perhaps enjoy a bit more slowly next time!

Thursday, November 21, 2013

Zoodles!!

This recipe is from a paleo cookbook called Well Fed. It's also candida friendly (yay!) and not to mention TOTALLY FREAKING AMAZING.

Zucchini
Almond meal
Shrimp (optional)
Ghee (make your own! See acorn squash post...)
Salt

Run lots of zucchinis over a julienne-ing tool (be careful not to cut your finger like I did!). After prepping the zucchini you want to suck the moisture out of it, so put it on a towel and sprinkle with salt. Let sit 20minute. Pat, rinse, pat, let dry. In a skillet cook shrimp in some ghee or maybe some coconut oil. Season with garlic, salt and pep. Toss in your "Zoodles" and season to taste (make sure you don't get too salt heavy!!).

As a "Parmesan" toast almond meal in a skillet and hit with a touch of salt. Sprinkle on top your "shrimp scampi".

Celery Root Purée

Boom.
So good.
Kelly and I made this last week when I was visiting.

2 celery roots, peeled and diced
Tossed into a pot and covered with vegtable broth
Boil until soft
Strain and reserve liquid
Purée in a food processor or vitamix with salt, pepper and 1/2 cup organic sour cream (so this is candida friendly). Add in reserved broth as needed for desired consistency.

So. Good. So. Easy.

Acorn Squash and Pepitas

This recipe is my interpretation of a recipe I saw in a magazine. I love squash, but the Acorn variety is one that hasn't wow'ed me yet...so I decided to give it another go. Last night was our "Friendsgiving" (thanksgiving with friends), and my contribution was this and the pumpkin pies. My recipe goes....

-2 Acorn squash
-One cup toasted, salted pepitas
-Ghee
-Smoked paprika, cayenne, salt

Preheat oven to 415.

Slice the acorn squash in half, and then slice half moons using the squashes natural lines as a guide. Lay in baking dish and season generously with smoked paprika, cayenne (just a bit), and salt (being mindful that the pepitas are salted).

Ghee: you can but it, or you can make it. Yesterday, I made it from scratch for the first time. Ghee is simply butter with the moisture and fat milk solids removed. I did one stick of butter in a skillet over medium/medium low heat (you want to cook the butter down but not burn it). It takes about 10minutes for the "crackling" sound to stop and that means that you can take it off the heat. Let it sit and cool a bit for about 10/15minutes. Then pour through a very fine strainer or cheesecloth...which leaves you with clarified butter, or ghee. It's delicious, healthier and has so much flavor!! Also, it's candida friendly! Drizzle this over the squash.

Roast at 415 for 45minutes covered with tin foil. Then uncover and put under broiler for 10minutes to brown it off. Sprinkle pepitas over top and salt to taste.

This got RAVE reviews at dinner. Also, you can eat the skin of the squash because it's so tender, but you can also scrape the squash out and leave the skin be. Diners choice.

The Best Pumpkin Pie Ever.

Okay, maybe not the best in the world, but it's pretty freaking amazing...and WAY healthier than any pumpkin pie you all are eating. This is candida friendly, paleo friendly, and gluten free. I made up the recipe and am happy to stamp my name on it :) I was going for a crunchy, creamy - salty, sweet pie...and I got it.

Here is a recipe that'll make two pies...

Preheat oven to 350.

Crust:
-One cup almond meal
-Two cups raw walnuts
(Soak them and wash them a half dozen times...nuts are filthy. Then rub them with a towel. If you skip these steps you'll have bitter tasting walnuts, instead of sweet and delicious. Don't skip! Put the walnuts in a pan and toast for a few minutes on a medium low heat, seasoning with a touch of cayenne, cinnamon, nutmeg and salt. Let cool)
-Pulse walnuts in food processor until they are a bit chunkier than the almond meal
-In a bowl mix almond meal and pulverized walnuts, add a tablespoon of good chunky sea salt or kosher salt, drizzle with a tablespoon of coconut oil and mix together.
-Press this mixture down into a pie dish...there's no crust up the sides of this pie, just the bottom, so just keep packing it down.
-Bake in the oven on 350 for ten minutes

Filling:
-Two cans pumpkin purée
-One can (unsweetened) coconut cream
-1/2 can (unsweetened) coconut milk
-1 cup Xylitol
-4 eggs
-Lots of cinnamon and "pumpkin" spice, some nutmeg and a pinch of ground ginger
Mix, mix, mix and then pour overtop of your crusts, filling to the brim.
Bake in oven on 350 for 50minutes

Remove from oven and ALLOW THE PIE TO SIT FOR 3 HOURS before you slice it. It needs to set.

This pie is freaking delicious.
Boom.

Thursday, October 3, 2013

Autumn Stuffed Squash

A friend posted a picture of a squash stuffed with wild rice on Facebook, and it sparked my interest. I headed to Santoris, picked up some Acorn squash and meditated on it for a bit. I ended up with the following creation....a first attempt that was actually a super success!

Autumn Stuffed Squash (for 4)

-2 acorn squash
-1 cup quinoa (soaked and rinsed)
-2 cups chicken broth or veg broth
-5 spring onions
-1 small zucchini, diced small
-fresh sage
-large handful kale (sliced fine)
-sundried tomatoes
-cashews
-salt, pepper, garlic, red pepper flakes
-tahini
-lemon juice

1. Slice the acorn squash in half. Scoop out any seeds. Place in a roasting dish, face up. Sprinkle with salt, pepper, garlic, and a touch of nutmeg. Drizzle with oil (coconut or olive) and pour 1/2 cup of chicken broth into the bottom of the roasting dish. Cover with tin foil and roast at 250 for about 2 hours. You want the squash to be tender, but not mushy.

2. After soaking (best if soaked overnight, but a few hours will do) and rinsing the quinoa, pour 1 1/2 cups chicken broth into pot with quinoa and bring to a boil. Hit it with salt and garlic. Boil for a few minutes then put it on simmer for 15 minutes with a lid covering it. Take it off the heat, cover the top of the pot with a papertowel, put the lid back on and let it sit for five minutes. Fluff with a fork. Season with some red pepper flakes.

3. In a skillet, sautée diced green onions, zucchini, kale, sundried tomatoes, sage and chopped cashews. Salt, pepper, garlic, red pepper flakes.

4. Toss quinoa and diced veggies together and then use this to stuff the squash.

5. Place this under the broiler or in the oven to warm and bring it all together.

6. The dressing: tahini, lemon juice, hot water (to thin it to right consistency), garlic, and salt.

Hit it with a dash of salt and serve a little salad alongside. Boom.

So damn delicious. Enjoy.

Tuesday, October 1, 2013

Quinoa Porridge

In the past I had posted a recipe for a lip-smacking quinoa porridge. This recipe I'm posting today is a bit different, made with quinoa *flakes*, and therefore has more of an oatmeal consistency. I was forced to create this because it turns out that I have a stomach ulcer (my nutritionist said that its probably from the emotional stress of this intense 2-year cleanse that I'm on, combined with the stress that the strict change made to my body...also,
Pepper in some stress of every day living...). He recommended that I add oatmeal and okra to my diet...two foods that will help coat and protect my stomach, helping the healing process. Oatmeal is out because I am (mostly) grain free and totally gluten free on this cleanse. So: quinoa (flake) porridge. You can buy these flakes at any health food store or online, and they even carry them at the Shoprite here in Marmora.

One cup hot water
1/3 cup quinoa flakes
Generous sprinkling of cinnamon
Pinch of Celtic sea salt
Drop of vanilla extract (alcohol free...Frontier makes a great one!)
Small scoop of Ghee (the healing properties are endless)
Sweeten with Xylitol

All you have to do is boil the hot water and pour it over top and the mix mix mix. Voila. You like thin porridge? Use more water. Thick? Use less. If you're not on the candida cleanse feel free to jazz it up with dried fruit or fresh fruit and some honey!

Monday, August 26, 2013

Coconut Kefir

Coconut water with kefir starter....
Cover em up with a towel and let them sit...
Coconut water kefir. It is a super important part of your diet if you are suffering from Candida, but even if you aren't - it is an amazing addition to your health regime. Instead of buying the very expensive coconut water kefirs you can find online, I decided to make it myself (thanks to Lorie Rice for the inspiration!). I bought 9 thai coconuts from the asian supermarket for $17, sterilized some mason jars, and busted out my cleaver. All in all, it was a pretty simple process.

Coconut Water Kefir


Ingredients:
  • 1 quart Coconut Water
  • 3 tablespoons Water Kefir Grains or 1 packet of kefir starter (this is what I used)


Place the Water Kefir Grains in the coconut water.  Cover the jar loosely and allow the Kefir Grains to culture the coconut water for 24-48 hours.  Once the culturing process is complete, remove the Kefir Grains (or if you used kefir starter then this is not necessary). 


Here is an easy peezy way to open your thai coconuts (trust me, its really that easy...)
 

Why coconut water kefir?
 Coconut Water Kefir is a whole food probiotic, rich in vitamins, minerals and natural electrolytes.
This product is brisling with Lactobacillus and Bifidobacteria, which creates awesome intestinal flora, digestion and production of B-6, B12, K, niacin and folic acid. This is a fermented beverage that hydrates, and gently cleanses the intestinal tract, and liver. Throughout time and place, living culture foods have been a sacred key to unlocking the secret of abundant health and longevity.



Cultured Coconut Pudding

Tools
  • Blender
  • Glass or ceramic container with lid
Ingredients
  • Meat from 3-4 young coconuts 
  • 1/2 kefir packet (I used yogourmet kefir starter)
  • Purified water
  • cinnamon or cardamom
Directions
  1. Open the young coconuts and conserve most of the the water for Coconut Water Kefir (recipe above). The meat should be white. If it is pink or gray, it should be discarded.
  2. Scoop the meat out with a strong spoon or spatula.
  3. Rinse any brown skin off the meat.
  4. Put the coconut meat in a blender and purée with just enough water to create a pudding-like consistency.
  5. Add half a packet of kefir starter culture or a teaspoon of kefir grains. Pulse to incorporate.
  6. Transfer the pudding to a glass or ceramic container, making sure there are a few inches of room on the top for the pudding to expand.
  7. Cover the container and let it ferment on your countertop or on top of your fridge at about 72-75 degrees for 7-10 hours.
  8. After fermentation, add cardamom or cinnamon and nutmeg and stir in.
  9. Refrigerate. It will last about 3 days.
In Sanskrit the coconut palm is referred to as “kalpa vriksha” meaning “the tree that supplies all that is needed to live”.

Sunday, August 11, 2013

Candida Crunch Salad

Candida friendly COCONUT AMINOS (soy sauce substitute)
Carrot, cucumber, green apple, clover sprouts, cilantro, red cabbage, celery, and sprouted pumpkin seeds.
Seared Duck Breast
Lunch of Champions.
This salad is amazing! Not only is it tasty, delicious, and Candida-friendly...but it can be made ahead of time and it doesn't get soggy.

The Salad...
  • Red Cabbage
  • Carrot
  • Cucumber
  • Celery
  • Green Apple
  • Clover Sprouts
  • Sprouted Pumpkin Seeds
  • Cilantro

The Dressing...
  • Coconut Aminos
  • Toasted Sesame Oil
  • Lime Juice

Pep It Up by Adding....
  • Crushed Red Pepper
  • Ginger
  • Kimchi

Saturday, August 3, 2013

It's ALIVE!

The Body Ecology Diet emphasizes *heaps* of RAW CULTURED VEGETABLES (sauerkraut, kimchi, etc.). When I first started telling people that I was interested in fermented foods, they made some funny faces at me. But I think that most people don't realize that we are already eating foods that have been made using lacto-fermentation....beer, wine, cheese, olives, and yogurt. Kimchi, tempeh, miso, kefir and kombucha are some more examples of lacto-fermented foods we ingest. Anywho, as an attempt to completely rebuild my health from the inside out - I need to start incorporating more probiotics and the live foods that contain them. When I presented this challenge to Kelly, she was totally on board for my fermentation-madness and away we went. I searched the web high and low for some pretty awesome concoctions and came out with some awesome recipes. All it really is is slicing and dicing, some salt, filtered water, and a little bit of kefir starter cultures. Oh yeah, and mason jars, hiphop music, and lots of club soda (the latter two are personal provisions!). It was a long day, and lots of hard work, but it was a lot of fun! 

Lacto-fermented food has so many things going for it: natural probiotics that aid the digestive and immune systems, tons of beneficial enzymes, and lots of vitamin C. If you’re unfamiliar with the concept of lacto-fermentation, don’t be intimidated by the word. It’s just the official term for the chemical process of “culturing” that takes place in the presence of lactic acid producing bacteria. This change increases the nutritional profile of the food being cultured, and makes it less prone to spoilage.

So How Do We Do This?

In a nutshell, raw cultured vegetables are made by shredding cabbage or a combination of cabbage and other veggies, and then packing them tightly into an airtight jar or crock. They are then left to ferment at room temperature for several days or longer. Easy.

During the fermentation process, friendly bacteria grow, multiply, and thrive in their new environment. They convert the sugars and starches to lactic acid and partially digest the veggies, softening them or "pickling" them in the process.

As I was scouring the world wide web, I came across a great insight that Kelly and I incorporated throughout the process.....
As you wash the vegetables, focus on your inner cooking. As you prepare the food, prepare your mind. Recognize that the way you prepare this meal is the way you are preparing your life. Put your total energy and attention into it. Clean your mind of all surface troubles and tribulations, all worries and fears. Focus on this exact moment in time. Observe the colors and textures of the vegetables. Feel them in your hand. Relax. Connect with your purpose and with the purpose of those who will be eating this food. Recognize that you are preparing totally healthy, life-giving fuel. Feel the love that you are demonstrating for yourself and for others as you perform this important service. Smile inside. This is going to be great! Its going to taste awesome!

Kelly, super proud and pumped....capturing the days hard work

Recipes will be up as soon as my chaotic schedule dies down a bit....

Comforting Tastes.

I LOVE BEVERAGES! Specifically warm, creamy, sweet beverages...like lattes, cappuccinos, and chai! Giving up sugar and milk, and caffeine, has been a bit of a challenge - but it's the name of the game on this candida cleanse. I have come up with some delicious alternatives though that I'm excited to share....

Chai :
  • 3/4 cup hot water
  • 1/4 cup almond milk 
  • 1 teaspoon xylitol (made from the pulp of vegetables, super low glycemic index, 9 calories per teaspoon and great for your teeth!)
  • 1in chunk of fresh ginger, peeled and smashed
  • optional: fresh cinnamon stick, 2 cloves, and/or 1 cardamom pod smashed  *All of these spices are great for digestion! 

Chicory Root "Coffee":
  • 1 cup hot water
  • 2 teaspoons roasted chicory root granules
  • 1 teaspoon xylitol 
  • almond milk or coconut milk (unsweetened) to taste
  • *The granules partly dissolve, and if you let it sit then they will settle to the bottom. You can strain it if you'd like, but I don't mind the granules. Chicory root is great for the liver!

Candida Alkalizing Lemonade :
  • Juice a dozen lemons
  • 1/2 cup of xylitol
  • 1 quart distilled water
  • *Lemons are alkalizing, xylitol is great for your teeth, and distilled water is a great way to stay hydrated. Also, lemon water helps to cleanse the body, cleaning our liver and kidneys (and also helping to assist in your morning bowel movement).

Apple Cider Vinegar Alkalizer:
  • 2 cups of distilled water
  • 3 tablespoons of Braggs Raw Apple Cider Vinegar
  • 1 teenytiny spoonful (the spoon that they give you with it) of Stevia 
  • 1 teaspoon of fresh grated ginger
  • *Powerhouse, amazing, healing, healthy, nutritious beverage. Sip.All.Day.Long.





CHAI Ingredients: Decaf Chai tea, fresh ginger, xylitol, unsweetened vanilla almond milk
Chicory Root "Coffee"
Candida Coffee!

Wednesday, July 17, 2013

Candida Kale Caesar Salad


This is so easy and delicious. It is Paleo, Candida, and Vegan friendly!! There are a few variations that can take this salad different places, so here are your options:

Kale Caesar Salad (for 4)

  • 1 Head of Kale, de-stemmed, washed, and cut
  • 3 tablespoons Braggs Apple Cider Vinegar (or Lemon Juice...if you are on the Candida or Body Ecology Diet though the ACV is better because it has live cultures)
  • 1 clove of garlic, pushed through a press or run over the grater
  • *good quality* organic unrefined oil, drizzled generously overtop
  • Shake, Shake, Shake and Shake some more of Braggs Nutritional Yeast (this is fine for people on Candida or B.E.D. because it is not live active yeast) *the more cheese that you want on your salad, the more nutritional yeast that you'd want...
  • Hard boiled egg (optional): to take this salad to the next level you can dice up a hard boiled egg on top. Make sure you do so before you massage it with your hands, so that the cooked egg yolk can act as a thickener for the 'dressing'. 
Massage it with your hands for about 5 minutes, softening up the tough kale and integrating all of the flavors together. Warning: this salad is freaking delicious. And crazy insane healthy. 


Saturday, July 6, 2013

Rebuilding.

I'm rebuilding my body from the inside-out. The longer that I am on this full power two year Candida Cleanse the more excited that I am about it. I feel totally empowered. After years of unanswered questions and frustrated visits to an array of doctors, it is so nice to know that my health is in my hands if I so choose to take charge. I have been reading *A LOT*, and there is a shit ton of information out there. It can be overwhelming. One blog will tell you that a certain food is OFF LIMITS, and another will tell you that it cured their candida infestation. When we were deciding how to approach my Dads health we made a choice to pick our path and stick to it. Well, I found this book - and it is now my Bible and I'm sticking to it. What I love most about the book is that it doesn't just tell you what to do, it explains to you (in "real people" terms) WHY. Hallelujah! Anyone looking to get a bit healthier would take away a ton of information from this book...and for anyone who suffers from candidiasis, worry not - this book has it all.

Monday, June 17, 2013

(Candida) Coconut Cream of Broccoli

This soup is freaking delicious...but it didn't start out like that, that's for sure! I love soup, and I've been experimenting with some candida friendly recipes. I'm trying to figure out Almond/Coconut milk, and thought that a broccoli combo could be good. In retrospect I think it would work best with cauliflower but this soup is bowl-licking good, so I'm happy. I served it to my friends tonight and they agree...so give it a go! 

Steam broccoli 
Drain
Add one bunch of scallions 
Salt and pepper (lots of cracked black pepper)
1 cup chicken stock (I used some of my homemade stock!! Yay! So easy and totally delicious!)
1 cup almond/coconut milk
Bring to a boil then simmer
Purée
Season with:
One handful cilantro, chopped
2 tablespoons crushed cumin seeds
Juice of one small lemon
*cayenne and salt to taste 
Garnish with sliced scallions

This soup is Vegan, Vegetarian, Candida and Paleo friendly!

**THIS SOUP TASTES BEST WHEN EATEN THE DAY AFTER ITS MADE! 



Wednesday, May 20, 2009

natural healing, from the inside - out



Doctors give drugs of which they know little, into bodies, of which they know less, for diseases of which they know nothing at all. - Voltaire


Vegetables: SUPERFOOD, The Best Things You Can Put In Your Body


Baking Soda: Facewash

Bragg's Apple Cider Vinegar: The Fountain of Youth

I'm a firm believer in natural healing: changing your diet, changing your lifestyle, positive thinking and staying away from prescription medicines. Everyone wants a magic pill to heal them and make everything right again, but that's just not the case. IN FACT, in many cases the medicine we are prescribed to fix something is hurting something else in our body. "You are what you eat" --- something we hear all the time, and it's so true. I guess that you could say that it has become my mantra lately. My mother was diagnosed with Rheumatoid Arthretis, unable to get out of bed sometimes. For those of you who know my mother, you know that it is IMPOSSIBLE for her to sit still. For those of you who don't know her -- well, let's just say that she is "Type A" and high-strung. After a ton of frustration with visiting doctors, failed attempts with mediciation and a ton of pain, she altered her diet. More vegetables, less red meat and no dairy {both of which are inflammatory}. She also took up Tai chi. The results were almost instant. My mother is also capable of moving mountains with her mind, so with a positive attitude and the few adjustments she was a new woman.

I discovered www.earthclinic.com a few years ago {well, my mom introduced me to it}. Any and all ailments that I had, or my DOG had, I would go onto this site. It has saved me a ton of money, pain and frustration. I now drink a shot of apple cider vinegar every day which helps my skin stay clear, colds stay away, healthier hair and so much more. When I need an exfoliator, instead of spending a bunch of money at the store I bust out a $0.99 box of baking soda. I wash my face with it, scrub my body with it, and soak with it in the tub. Everyone's always complimenting my white teeth: well, once a week I brush with baking soda and peroxide...and about every other day I sprinkle some baking soda over my toothpaste. Who needs teeth whitening programs for hundreds of dollars when you have baking soda!?


Most over-the-counter and almost all prescribed drug treatments merely mask symptoms or control health problems or in some way alter the way organs or systems such as the circulatory system work. Drugs almost never deal with the reasons why these problems exist, while they frequently create new health problems as side effects of their activities. - John R. Lee, M.D.


I recently discovered that I have a big problem with a little too much Candida Albicans yeast in my body. It has caused me extreme discomfort for years: severe allergies, mood swings, joint pain, cramps, drowsiness, fatigue, extreme food cravings and some serious lady problems. All of these things, that doctors had me convinced I was bound to live with for life -- all because of too much yeast in my body, something easily treated. Once I made this discovery I didn't understand why a doctor hadn't addressed it sooner. It's extremely common {I found after countless hours on the internet and the zillion sites dedicated to this}. The reason it hadn't been diagnosed was because to cure it you don't need medicine -- there's nothing that the doctor can prescribe you, drain your wallet with tests....you have to change your diet. Have you EVER had a doctor tell you to change your diet? No. They may tell you that you have to loose some weight, but chances are the person telling YOU this is overweight. I decided to share this with everyone, because I will be making a serious lifestyle change for the next 6 months, and I'm sure that it will work it's way into my blog. To rid myself of this evil candida yeast I need to STARVE the yeast. This means ABSOLUTELY NO:

yeast, sugar {fructose, sucrose, gluclose, honey, molasses, all of it}, fruit {loaded with natural sugar}, dairy products {milk, cheese, etc}, white flour products, seeds + nuts, vinegar, mushrooms, juice, food additives, prepared sauces {soy sauce, worchestshire sauce, dressings, etc.}, any yeast-mold containing food {ketchup, olives, pickles, horseradish, certain spices, buttermilk, sour cream, cream cheese, ricotta cheese, ice cream, milk, certain vitamins, baked goods, biscuits, etc.}. And NO BOOZE. Nothing fermented: which include my 4 favorite things in the whole world, Beer, Wine, Cheese, and BREAD. I'm also not supposed to have coffee because it is prone by growing mold and I'm supposed to cut out caffeine - but I have to draw a line somewhere. So I'm limiting myself just to my morning cup.


The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease.- Thomas A Edison


Nobody said that it was going to be easy. I did my research and ordered a bunch of books off of amazon. Reading through these books I was super depressed because of all that I couldn't have, but I was so excited to finally have some ANSWERS as to why I was feeling the way that I was, and SOLUTIONS. Once the yeast is starved it will leave my body. Over the next two weeks I will have a bunch of toxins leaving my body, which I am helping along by drinking the juice of one lemon, straight, every morning and by eating a clove of garlic every afternoon. Both are natural cleansers. Though this diet has only begun recently I have already discovered a new appreciation for food: preparing it, eating it, and enjoying it. Ha, and all of you thought that I already had a serious appreciation for food --- well that has quadrupled. I prepare every.single.meal. - the dressing, what I drink, the sauces I use and the seasonings. We are talking FRESH. At night time now I have a cup of decaf tea...which I savor every sip. It's no chocolate ice cream or cookies, but it sure as hell comes as close as possible, and I feel better than if I was to eat a sugar-filled dessert.

This strict diet is just temporary. Once the yeast has died off and I'm back at full health, I can resume a regular diet, though always being aware of yeast-baring foods and trying to limit my consumption. Waitressing all summer and not have a glass of wine every night seems impossible right now, but every day I become more and more excited about this new way of healing and new, delicious recipes.

Eat well,
drink in moderation,
and sleep sound,
in these three good health abound.

- Latin Proverb


If anyone has any questions about Candida Albicans check out this fabulous book:

Complete Candida Yeast Guidebook: Everything You Need To Know About Prevention, Treatment and Diet by Jeanne Marie Martin

Health is all that we have. It's important to love and nurture your body and your soul. Eating healthy, taking supplements, living a clean lifestyle and daily yoga has healed my body and my mind in ways that a doctor never could. In order to change we must be sick and tired of being sick and tired.

Happy Healing!