Reply To: Safe Foods?

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At first, when I couldn’t digest much of anything, I just forced myself to eat more vegetables if I was hungry, even if I wanted starch/carby things. If you can do rutabaga without getting too bad of a die-off reaction from it, it feel more filling sometimes than, say, a bunch of leafy greens. It just takes more veggies to fill up than carbs or starch. Also, I eat/snack every couple of hours. I used to make huge batches of Bieler Broth to sip on all day for snacks; I would literally go through a big pot of it every two days. It was formulated by a doctor for optimal healing for people “convalescing”, it’s perfect for candida, and it’s deeeelish! I posted a recipe in the recipe forum but to recap, it’s something like this (this is just from memory)…

1 lb of organic green beans (I usually use just a bag of frozen organic ones for ease; not as good as fresh though)
2 lb organic zucchini
3+ stalks of organic celery
1/2 bunch of organic parsley
2-3 cloves of organic garlic
1-3 tbsp organic virgin coconut oil
1 cup filtered water

I think it’s important to make this entirely organic, personally, because it’s for optimum healing and during a crucial time in treatment.

Put 1c water in a pot and heat it up, add green beans and cook for 5 min or so. Chop up the zucchini and celery and add to pot, cover. Heat until the veggies just start to get soft, not too mushy (my indicator is when the zucchini just starts to turn color, you know, almost a little translucent).

Dump everything into a blender and blend up a little, just until it starts to get liquid. Add the parsley, garlic, and coconut oil (you can put it in solid; it will melt). Puree until it’s as smooth as you can get.

You can kind of mess with the recipe and add more or less or the ingredients. I like a lot of garlic, coconut oil, and parsley, personally. I think it’s more effective that way. You can also add in other fresh herbs or green onions at the end.