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Anti-Candida Diet: Condiment Recipes

Updated on January 27, 2011
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One of the main issues with the anti-candida diet is the lack of variety in your food choices. Here are my recipes for some anti-candida condiments to add a little sparkle to your grilled chicken and steamed broccoli!

DISCLAIMER: I'm not a nutritionist, a naturopath or any kind of medical practitioner. Consult one of them before starting any anti-candida diet. I just like playing with my food!

Oils for drizzling

My naturopath recommended that I only stick to extra virgin olive oil and Udo's Choice oil for the duration of my anti-candida diet. I did sneak a few teaspoons of virgin coconut oil for variety after I read about its anti-fungal properties, but I sorely missed butter and my toasted sesame oil.

To spice things up, literally, I started infusing different flavours into the olive oil. It's simple. Just pour a cup of oil into a clean jar or bottle and add whatever natural flavourings you like - seal and leave for a week, then enjoy. Over the course of my diet I made:

  • Rosemary infused oil
  • Crushed garlic and red peppercorn infused oil
  • Oregano and basil infused oil
  • Red chilli infused oil - great for stir fries, keep the fresh chillies whole and just prick with a fork. Don't leave this one longer than a few days to infuse, or it becomes far too hot to eat!

Just go wild with the contents of your herb patch and your spice cupboard. Great for drizzling over salads, steamed vegetables, fish and meat, or mix them up into salad dressing with a little fresh lemon or lime juice.


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Home-made anti-candida ketchup

My Heinz ketchup, with its sugar and vinegar, got given away at the start of my anti-candida diet, so here's an alternative version. You can adjust the spices to suit your taste. Not everyone's a fan of really clove-y ketchup, for example, but I like it. Goes great with my home-made anti-candida beefburgers!

  • Tbsp extra virgin olive oil
  • Small onion, chopped
  • ¼ bulb fennel, chopped
  • 2 cloves garlic, crushed
  • 1/8 tsp allspice
  • 2 whole cloves
  • ½ tbsp coriander (cilantro) seeds
  • ¼ tsp celery seed
  • ½ small red chilli, deseeded and chopped (optional)
  • 14 ounces canned tomatoes (a 400g tin)
  • ½ tsp sea salt
  • 1/8 tsp stevia concentrate
  • Juice of ½ lemon

Put the olive oil on a medium heat in a deep, heavy-based pan. Add the onion, garlic and fennel and stir until softened. Add the rest of the spices, the tomatoes, salt and the stevia and set to simmer gently for an hour. Remove from the stove and whizz in the blender. Stir in the lemon juice, sieve twice for a smooth consistency and seal in a sterilised jar. Keeps in the fridge for about a week.

Anti-candida sweet chilli sauce

Brilliant for a stir fry or for dipping.

  • Juice of 2 limes
  • 2 tsp agave syrup (or to taste)
  • ½ cup water
  • 2 tbsp ground chili paste
  • 2 cloves garlic, crushed and chopped finely
  • 2 tsp gram flour
  • 1 tsp sea salt

Add all the ingredients to a pot. Cook over a medium heat, stirring continuously, until the mixture boils. Simmer for 5-10 minutes. That's it! Though you can add some chopped fresh coriander (cilantro) if you like.

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