- June 14, 2013 at 4:50 pm #106273
JVNIXONMemberTopics: 2Replies: 2
I’m on the candida diet but of course the veg I eat (mushrooms, corn, potato, bean sprouts) are the ones I can’t eat!
I want to eat veg but I’m one of those few people (super tasters) with high bitter receptors! 🙁 I’m trying I sat and ate a load of asparagus this morning. It was ok-ish but I went “blehhhh” one they hit the back receptors as I tried to swallow.
I then attempted green peppers, celery and avocado before my fashion show but I tasted them immediately and struggle with the textures a little!
I’m fed up with people telling me veg are so yummy! But honestly to me toxic water is an accurate description! And on this stupid diet I can’t even mask them with sauce/ actually flavoursome dressings to mask the bitterness to get used to them!
🙁 I’m just lost at what to do! I don’t know how to make myself like them!
I’m trying all different things today but now it’s dinner time I’m starving and can’t face the idea of more 🙁
Seriously I’d consider hypnotism at this stage if I thought it would work lolJune 14, 2013 at 8:55 pm #106277
beccana14MemberTopics: 6Replies: 21
How are you preparing your veggies? Have you tried sautéing them in olive oil, salt and caremelized onions until their soft and slightly browned? My hubby and I do this with green beans all the time and our two year old is as obsessed with this treat as much we are.
What about spaghetti squash? Does that have a bitter taste to you as well? Im just wondering if it’s all vegetables or only certain vegetables.
RebeccaJune 14, 2013 at 8:58 pm #106278
alexalgebraMemberTopics: 41Replies: 643
I have a friend that’s a supertaster 🙁 I’m so sorry!
I use a lot of spices to make things taste “better”. (I don’t mind plain veggies, but I get bored.) Some things I like are curry, garlic, and pesto (easy to make your own with basil, garlic, olive oil).
I don’t know if those will set off your supertaste or not.
You might just have to learn to like them.
Oh, also, blended zucchini soup, to me anyway, tastes like corn soup.July 9, 2013 at 3:03 pm #107442
JVNIXONMemberTopics: 2Replies: 2
Have no fear! I can now eat broccoli boiled for a few mins or thrown into the pan for a bit!
And green peppers cooked in with brown rice 🙂
I made Cajun spiced rice and threw diced green peppers into it 🙂 mmm NOM NOMAugust 12, 2013 at 1:00 pm #108984
lita11MemberTopics: 0Replies: 8
But my dear, you have to eat vegetables. Otherwise, your diet is incomplete. Do not worry, try to make delicious and tasty food.August 12, 2013 at 4:45 pm #108999
SueSullivanMemberTopics: 18Replies: 108
You’re trying to eat some difficult, strong tasting vegetables — they’re one’s I can’t tolerate either.
Start with the easier, blander vegetables and try blending them up into a creamy soup as well.
Zucchini and onions stir fry beautifully with a squeeze of lemon and sea salt and pepper. I love them with sauteed chicken. I also like them well enough in a frittata (just blend up an egg or two and pour over them once they’ve sauteed a bit. And a spinach omelet is a quick and easy way to get some greens in. I top that with avocado to replace cheese.
If green beans are a bit tough for you, texture wise, blend them up in a Bieler soup (search for it on this site, AlexAlegbra posted a good recipe).
Try roasting kale chips and rutabega chips. Get fresh kale, tear the leaves off the thicker stems in oh, egg-sized pieces, and toss them with olive oil, rubbing each leaf to be sure it gets coated. Spread them out on a cookie sheet and sprinkle *lightly* but thoroughly with sea salt then cook at 300 degrees. If they’re too thickly spread on the pan, you may need to stir them once or twice during cooking. When they are crispy (if textures are an issue for you, let them get completely crispy, they’ll start to brown a bit) they’re done.
Rutabegas are a PITA to slice, so sharpen your knife and be very careful, but carefully slice them as thin as you can (I will sometimes use a vegetable peeler and just try to get as thick a peeled slice as I can, but they dry up to almost nothing when they’re that thin). Coat them again in olive oil and lightly sea salt them and roast them at about 350 degrees, turning once or twice. Check frequently as their sugar content makes them prone to burning quickly. Again, if textures bother you, cook them just shy of overcooked. They are yummy!
Swap up your salads — baby arugula, baby lettuces, the younger the leaf the sweeter and easier it is to eat. Top with hemp seeds, sliced hard boiled eggs, avocados.
These are my go-to veggie choices when I’m not feeling up to the challenge of stronger flavors. You’ll be able to tolerate more complex veggies after a while.
SueAugust 12, 2013 at 5:12 pm #109001
Able900SpectatorTopics: 92Replies: 4814
JVNIXON;45962 wrote: green peppers cooked in with brown rice
I made Cajun spiced rice…
The brown rice is feeding your Candida, and they’re yelling “Yipee!”August 12, 2013 at 10:12 pm #109025
rasterParticipantTopics: 104Replies: 6828
Do you like salads?
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