Candida Cleanse Journal Entry #16 – Food, Glorious Food!

April 22, 2012, Day 22: Happy Earth Day, everyone! I hope you had a wonderful day and weekend! I wanted to make this blog post solely about FOOD! That’s why you are all here, right?

So, today I got creative and made a few new (and very delicious) recipes!

Let’s start with breakfast, shall we? I shared this photo on Facebook once I made it:

I think you guys know how much I love my kale/avocado smoothie, but it usually requires banana. Well, that is just out of the question at this point, so I have to make due. I am really excited about my new stevia product called Stevita! It is probably the best tasting liquid stevia I have tried since you know, some have a nasty after-taste. This is actually quite pleasant. I urge you to give it a shot! Soooooo, I made my smoothie using this “in place” of my banana. The smoothie goes something like this:

Kale Yeah! Smoothie (Modified for Candida)

1 Haas avocado

2 large kale leaves

1/4-1/2 cup freshly juiced apple juice (using green apples, preferably)

1/4 tsp spirulina

1-2 drops Stevita

*1 scoop E-3 Live Renew Me (optional)

2-3 ice cubes

First, make your apple juice. Put all other ingredients into your blender. Blend and add filtered water if smoothie is too thick. Cheers!

I was quite pleased with the taste and the texture and I think anyone would enjoy this smoothie. If you are not concerned about Candida, you can use 1-2 Medjool dates, a splash of agave or a tsp. of raw honey as sweetener and of course, you can have the banana (frozen is best!).

Lunch was super yum, too! I had some rainbow chard on hand, which I LOVE (I love the way it looks to be honest, don’t you?), so I decided to make red bean hummus wraps using the chard as my “wrap”. Here is that recipe:

Red Bean Rainbow Wraps

For hummus:

1 can red kidney beans (yes, I know I should be making my own beans…it’s what I had on hand)

1 tbsp tahini (sesame seed paste)

1/4 cup olive oil

1-2 tbsp water

1/4 lemon sqeezed

1 garlic clove


sea salt

Blend all in mini food prep and put aside.

Remaining ingredients:

1 large rainbow chard leaf, rinsed well and cut in half width-wise

2 slices avocado

1/4 cucumber, cut into thin slices, then chunks

1/2 Roma tomato, chopped

1/4 scallion, chopped

Raw sesame seeds (optional)

Dry chard leaves and lay them flat. Spread red bean hummus into leaves. Layer on top the cucumber,  avocado, tomato and scallions. Top with raw sesame seeds and roll into wraps. Enjoy!

These were so light and refreshing (not to mention filling!). I will definitely be making these again as they were super easy and would probably travel well. In fact, I think I know what I’m having for lunch tomorrow! 😉

Let’s move on to dinner! While grocery shopping this afternoon, I picked up some buckwheat soba noodles and was inspired to make a stir-fry because let’s face it, everyone loves noodles; myself included, and it had been a while since I have enjoyed them. So, I found a recipe online and of course modified it. At first I thought I could use some red curry paste I have on hand, but alas, it contains sugar (always read ingredients!), so I had to resort to something else. I love a good Pad Thai with peanut sauce, but PB is out. Guess what though? Almond butter and sunflower seed butter are IN and you know, they taste just as delicious! We’re on!

Almond Butter Soba Noodle Stir-Fry

4 oz. buckwheat soba noodles (such as the ones above)

1/4-1/2 red bell pepper, sliced thin

1 cup shredded cabbage (I used purple)

1 cup broccoli florets

2 garlic cloves, minced

4 scallions, sliced thin

Coconut oil

Crushed red pepper flakes (optional)

For sauce:

3 tbsp almond butter

3 tbsp water

Splash apple cider vinegar (or if not worried about Candida,  3 tbsp unseasoned rice vinegar)

2 tbsp coconut aminos (or tamari)

Whisk together the almond butter and water until smooth. Then whisk in ACV and coconut aminos. Set aside.

Bring a large pot of water to boil and add soba noodles, cooking until just tender; about 10 minutes. Drain, rinse and set aside.

In a large saute pan or wok, heat a splash of coconut oil over medium-high heat. Add in the garlic, cabbage, broccoli and saute for about 10 min (do not overcook–keep veggies crisp). Remove veggies from heat and add the noodles. Toss in the scallions and red pepper flakes to desired spiciness.

Pour the sauce over the noodles and veggies and coat well. I turned the heat back on low and mixed it together while it heated up the sauce a bit. I garnished with raw sesame seeds. They are so nutritive and supply us with a great amount of copper, magnesium and calcium! I use them as much as I can! Sorry there is no pic of the finished product. My phone does not have a flash, so I could not get a great pic as it had already gotten dark! 🙁 Make it yourself to see what it looks like! 😉

I hope you have enjoyed my Sunday food adventures and try experimenting with these recipes!

For more recipes or questions about coaching services, feel free to contact me!

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