Candida Recipes: Soups and Snacks

Recipes for Stages 2 and 3

Delicious Guacamole

2 avocados
Half an onion
1 clove garlic, grated
Lemon juice, fresh
Cilantro (coriander)
Sea salt

This is a quick and easy 10-minute recipe that will impress houseguests and is all-natural and healthy for your skin. Just chop and mash up all the ingredients in a bowl, then throw a couple of sprigs of cilantro on top for presentation.

RAW Avocado and Cucumber Soup

2 Large Avocados
1/2 cucumber
1/4 onion
1/2 cup plain yogurt
2 garlic cloves
1 cup and a half cold water
Salt and Pepper to taste

Scoop out avocado flesh, cut up cucumber, add everything else to the blender. 2 servings.

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Sugar-Free Nut butter and celery

Here's a delicious alternative to everyday peanut butter. You can buy high quality, nutritious nut butters from most health food stores.

Look for nut butters derived from sesame seeds, pumpkin seeds and sunflower seeds, almonds, cashews and hazelnuts. Serve in a small portion with a stick of celery and enjoy!

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Zucchini Soup

2 zucchinis
1 onion
2 garlic cloves
2 tablespoons of olive oil
Sea salt

Steam the zucchini and onions in steamer. Then put in a blender, add garlic cloves and olive oil. Add water for desired consistency, then blend. Pour in bowl and add sea salt.

Devilled Eggs

4 Large Eggs
1 egg yolk
1tbsp apple cider vinegar
1 tbsp fresh squeezed lemon juice
1/8 dry mustard
1 tsp sea salt
125 ml olive oil

First, make the mayonnaise. Add all ingredients (except the eggs) plus a quarter of the oil in a food processor and blend for 30 seconds. Slowly add the remaining oil through the food process and blend until smooth.

Now boil the eggs, then take from stove and set aside to cool. Peel shells from eggs, then cut eggs in half and arrange on platter. Take yolk out of the eggs and put into small bowl. Mash the egg yolks with the mayonnaise. Fill the hollowed out egg whites with the yolk mixture, and sprinkle a small amount of curry powder over the top. Chill and serve.

Tzatziki Dip

1 cup plain yogurt
1/2 cucumber (peeled and diced)
1 clove of garlic (minced)
1 teaspoon Apple Cider Vinegar
1 teaspoon fresh dill (chopped)
1 tablespoon olive oil
Salt and pepper to taste

Add everything to a bowl and mix. Refrigerate for 1 hour for the best flavor. Serve with quinoa crackers.

Sardine Pate

1 tin boneless canned sardines in oil
1 small garlic clove
1 tablespoon butter
2 tablespoons fresh parsley
Juice of 1/2 lemon
Dash of pepper

Blend all ingredients in a food processor. Serve with quinoa crackers.

Recipes for Stage 3 only

Mozzarella and Tomato Salad

10 cherry tomatoes
10 pieces of goat mozzarella
Fresh Basil leaves

Add chopped tomatoes, mozzarella, basil leaves, drizzle olive oil with salt and pepper.

Goat's milk is easy to digest and contains Caprylic Acid, which can help to beat your Candida.

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Macadamia Nut Dip

1 cup Macadamia nuts (soaked for around 2 hours)
1 large tomato, either quickly steamed or roasted until a little soft
1/3 cup fresh basil leaves
1 garlic clove
1/2 teaspoon cayenne pepper
1/2 lemon squeeze
Salt to taste

Blend everything in a food processor.

Salsa

3-4 Roma tomatoes
1 small red onion
1/2 small cucumber (peeled and deseeded)
1/2 cup cilantro
1 garlic clove
1 small lime squeeze
Salt to taste

Chop all the ingredients finely, mix and serve with quinoa crackers.

Gazpacho Soup

3-4 Medium to Large Tomatoes
1/2 medium Cucumber
1 Bell Pepper any color
1 Tablespoon Apple Cider Vinegar
1 Garlic cloves
1 Shallot
1/2 Cilantro
2 Limes
2 Tablespoon Extra Vinegar Olive Oil
1 Cup Ice Water
1/2 Tablespoon Chili Flakes
Salt and Pepper to taste

Core the tomatoes and dip them in boiling water for 1 minute to blanch them. Transfer the tomatoes into iced water so that the skin can be removed easily. Dice the tomatoes and put them in a food processor.

Set aside 1/3 of the peppers and cucumber. Add the remaining ingredients and blend until smooth. Chop the peppers and cucumber and stir them in the soup. Enough for 2 portions.

Easy Tomato and Chickpea Soup

3 tomatoes
Half an onion
1 can chickpeas
Tsp Apple Cider Vinegar
Garnish with basil (optional)
Salt to taste

Steam the onion, then add the tomatoes (or boil in a little water if you don't have a steamer). Add tomatoes, onion, can of chickpeas, ACV, and salt to the blender. Enough for 2 servings.

Red Pepper Dip (Mouhammara)

3 Red Peppers
1 small Red Onion
3/4 cup Walnuts
1-2 Garlic cloves
1/4 cup Olive Oil
1 Tablespoon Cayenne Pepper
1/4 Teaspoon Cumin
Lemon Wedge Squeeze
Salt to taste

For gas stoves, place the whole peppers directly on burners flipping them with tongs until they are black all over. Or if you use an oven, roast for 10-12 minutes at 350 degrees F on a greased baking tray, turning approximately every 4 minutes. When finished, peel off the skin and remove the seeds and stem.

Chop and sauté onions for 3-5 minutes. Now add all ingredients to the blender. Serve with brown rice cakes.

Sweet Potato Wedges

1 large sweet potato
Salt and pepper
1 tablespoon of olive oil
Mixed herbs / cumin / mild chili powder

These delicious sweet potato wedges are low in calories and high in vitamins and fiber. They're also really filling so they're a great diet food. This recipe makes about 2 portions.

Preheat the oven to 200C/400F/gas mark 6. Peel the sweet potato and cut into wedges. In a bowl, mix together the wedges, olive oil, salt, pepper and the spice of your choice. Place the wedges flat on a baking tray lined with foil, and bake for about 25 minutes or until tender and golden.

For a little variety, you can do the same with potato, kobacha squash, yams, and parsnip