Skip to main content

Raw Salads and Simple Tasty Dressings


Parsley, diced cucumbers and diced tomatoes in equal amounts = salsa
Dressing: 2 lemons, 1+ T lemon zest, slightly less extra-virgin olive oil to lemon ratio, 2-4 minced garlic cloves, salt and pepper to taste


Was tired of my lemon-olive oil dressing which I pretty much ate all the time when I first got candida. One day in desperation I made this, but I can't remember quite how I did it. Almond butter for the nuttiness, coconut oil to add a bit of sweet flavor and to smooth out the almond butter, and from there I'm not certain. Oddly I probably blended a cucumber to give the dressing some liquid flow and certainly salt. Anyway, the almond butter nuttiness really complemented the cabbage slaw.


More of my all-time favorite lemon-olive oil dressing. Sometimes I varied it up a bit by adding fresh herbs: sometimes parsley, sometimes basic (YUM!), sometimes cilantro (YUM!), sometimes fresh dill (FAVORITE!)



Excellent for just dipping!



Sometimes I soaked pumpkin seeds to soften them for easier digestion, and then without throwing out the water (the seeds were barely covered so there wasn't lots of excess) added lemon juice, salt and pepper and tossed with simple salad greens. Nice toss salad. Garlic could be added for extra flavor as could lemon zest. A very basic recipe and easy to alter.

________________________________________________________

The early days of candida were horrible! And there weren't many things I could successfully eat without feeling like the south end of a donkey going north. Salad and these simple salad dressings comprised most of my early candida diet .... and I attribute the heavy chlorophyll of the greens and the natural anti-fungal properties of garlic and the supportive coconut oil for calories and which actually helps heal the GI track as being my biggest anti-candida treating aids.

8+ years later I still have some issues but I get along quite happily. I can now go to restaurants and choose carefully off of the menu, and I can eat a bit of sugar. I do, however, have food reactions I didn't have years ago -- not allergies since my blood tests are fine, but reactions that stem from some kind of imbalance in the flora of my gut. I'm just saying this as other people I know who have had systemic candida as badly as I did still also have residual issues, and some of my friends have relapsed, mostly because of returning to a more normal diet too soon and one because of stress. I've also talked with people who have "fully" recovered, but one thing that all of my friends and contacts with candida have in common is that they continue to pay attention to the needs of their bodies, AND despite being "well", almost none of them have returned (by choice) to their pre-candida day diets.
Labels:

Comments

Post a Comment

Popular posts from this blog

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending   Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean:  Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health.  Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...
Post a Comment
Read more

Sprouted Lentil Crackers

For 6 days after soaking a 1/2 cup of lentils overnight I allowed them to sprout in a plastic collander covered lightly by a silk-like cloth.  At least twice a day I rinsed the lentils (it's winter so I don't need to rinse them so often to keep them fresh). Because my apartment is cool and my pantry with large slightly opened window where I sprout cooler, it took longer than usual for the lentils to sprout and grow, but I didn't need to worry so much about e.coli forming, which is more likely to happen in hotter weather.  So after 6 days when the sprouts were growing into a tangle, I found some time to finally make some crackers. Long ago I made some  lentil crackers , which turned out really good, so since I was planning a weekend train trip, I thought some crackers for nibbling on the train or when hiking would be nice. And, yup, they were pretty tasty ... although I have to admit, the lentil crackers I ma...
Post a Comment
Read more

Feasting on Spaghetti Squash

The only squash that are OK for people with candida are zucchini and spaghetti squash. Sometimes a person can eat yellow squash but for some reason, as it is a summer squash unlike zucchini, it has something (probably more starchy) that messes with people with actute candida. The other squashes are extremely starchy, which is too bad, because they're also full of vitamin A, which most people with candida need more of, myself included.   Spaghetti squash is recommended as a diet food, and for some, as a pasta replacement as its calorie per serving is much lower. The spaghetti squash, when baked, forks out of the shell in long strand-like spaghettis, hence its name. As for nutrition, it's not like other winter squash in nutrition but neither is it anywhere near as starchy. According to the US Dept of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 grams of fat, 1 g of protein, 10 g  of carbohydrate (4 g as sugar - so sto...
Post a Comment
Read more