The Candida Diet Part VI

Go here for a index of all of my recipes for the Candida Control diet.

Stevia is a 0 calorie, 0 carb sweetner that can be used on the Candida Control Diet. They make many different flavors that you can add to your water or favorite food to sweeten them up. I love to add the flavors to my water such as strawberry, orange, mango or peach. They also have chocolater, toffee, vanilla and more. For the chocolate lover they have a chocolate flavored mix to add to water to drink hot or cold. They also have gum and more. Try them out, I'm sure you will enjoy it.

This is one of my favorites, and I don't like fish very well.

2 tablespoons paprika

2 teaspoons cayenne pepper

3 teaspoons ground black

1 teaspoon sea salt (optional)

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon crushed dried oregano

1 teaspoon dried thyme

1 teaspoon dried parsley

4 red snapper fillets or samlon

1 1/2 cups clarified butter, melted (recipe here)

Mix all seasonings together. Heat a large cast iron skillet over high heat 5-8 minutes, or until extremely hot. Dip fish into melted butter, and sprinkle each fillet with the seasoning mixture, coating heavily. Pour 1 tablespoon of butter over each fillet. Cook until coating turns black, 3 to 5 minutes. Turn fish over and pour another tablespoon of butter over the fish. Cook for 2 minutes longer.

The shrimp is bursting with flavor. They can be made ahead of time. Try mixing it up with red peppers, zucchini, onion, eggplant, whatever you like.

1 lb shrimo, peeled and deveined

1/4 cup olive oil

3 cloves of garlic, mashed to a creamy consistancy

1 tablespoon hot black and re pepper blend

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

juice from 1/2 lime

Sea salt to taste (optional)

1 tablespoon chopped parsely

Combine garlic, olive oil, spices, lime juice, and parsely in a plastic bag. Add shrimp and shake to coat. Marinate 1-2 hours in the refrigerator. Thread shrimp and vegetables of your choice, on skewers. Soak skewers in water for 30 minute to avoid them from burning. Grill over high heat until cooked throughly, about 5 minutes, turning once. Serve with slices of lemon or lime.

This dish has an unusual taste but is a great hit. The cucumbers five this dish a nice texture.

2-3 Large cucumbers, peeled seeded and cut into 1/2 inch peices

3 tablespoons olive oil

2 tablespoons minced fresh ginger

1 teaspoon garlic, minced

1/4 minced green onions

2 cups shrimp or chicken

Bragg's Liquid Aminos

crushed red pepper flakes (optional)

Heat a wok or heavy skillet over high heat. When hot add 1 tablespoon of the oil. Add cucumbers and 1 tablespoon of the ginger and a couple splashes if soy sauce. Stirfry until cucumbers are tender-crisp, about 3 minutes. Place on a platter and keep warm. Add remaining 2 tablespoons of oil to wok or skillet. Add garlic, remaining ginger, onions and shrimp or chicken. Stirfry until all are cooked, abut 3 minutes. Add a coule of splashes of soy sauce during the last minute of cooking. Mix cucmber back into skillet to just warm them back up. Serve over hot brown or wild rice.

Know as the "spotted rooster" in Costa Rica. It's easy to make and very healthy for you.

1/2 pound dried black beans or canned balck beans rinsed

3 tablespoons of olive oil

1 cup of uncooked brown or wild rice

1 small onion, minced

3 cloves or garlic, minced

2 tablespoons of hot pepper

2 tablespoons of cilantro, minced

1 teaspoon cumin

1 1/2 cup hot water

1/2 teaspoon of sea salt (optional)

Remember to soak the beans overnight and then cook them. Reserve the cooking water. Heat 1 tablespoon of oil over medium heat, add rice and pan fry a couple of minutes until shiny. Stir in the onions, garlic, peppers, cilantro and cumin and saute 2 minutes. Add the 1 1/2 cups of hot water and bring to a boil. Cover and reduce heat to a boil. Let it simmer for 25-25 minutes before stirring, wait until the water has evaporated and the rice is cooked. Transfer the rice to a bowl and add remaining oil to the pan. Add back the rice, beans and a half cup of the reserved bean liquid. Fry until hot, adding more water as needed to achieve desired consistency. Taste and add more flavoring if desired. Serve topped with mock sour cream, sliced avocadoes or tomatoes.

This is an Asian dish that can be substituted with zucchini.

2 large eggplants, peeled and cut into 1/2 inch squares

1 tablespoon of sea salt (optional)

2 medium yellow onions, peeled and thinly sliced

4 tablespoons olive oil

6 eggs

2 garlic cloves, peeled and crushed

juice from 1 lemon

1/2 teaspoon sea salt (optional)

1/4 teaspoon pepper

1/4 teaspoon of saffron threads dissolved in 1 tablespoon of hot water

Preheat oven to 375 degrees. Mix eggplant cubes with sea salt in a bowl and then place in a colander to drain for 1 hour. Rinse and then pat dry. Using a heavy skillet, add 2 tablespoons olive oil and saute eggplant until tender. Transfer back to bowl with a slotted spoon. Mash the eggplant with a potato masher. Add the remaining olive oil to skillet and saute the onions until golden brown. Add to the eggplant. In another bowl beat eggs, salt, pepper, lemon and saffron. Add to the eggplant and onion. Place in a 9 x 13 sprayed pan and bake for 30 minutes. You can substituemedium zuchinis. Instead of cubing, mak them juiene style. Mix with the sea salt and drain 1/2 hour. Saute 1 minute and follow rest of the recipe.