Karen Anderson - The Candida Diet Cure Cookbook: Recipes for All Phases of Candida Diet

Recipes for All Phases of Candida Diet By Karen Anderson Karen Anderson 2019. Copyright Notice No part of this book may be reproduced or transmitted in any form whatsoever, electronic, or mechanical including photocopying, recording or by any informational storage and retrieval system without the express written dated and signed permission of the author. Disclaimer/ and or legal notice. The information presented herein represents the view of the author as of the date of publication. Because of the rate with which conditions change, the author reserves the right to alter and update his opinions based on new conditions. This book is for informational purposes only.

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Table of Contents The Candida diet came into existence around 1986, when a few books were published on the subject. The Yeast Connection was probably the most notable and it explored the various health conditions believed to be related to too much Candida albicans in a persons body. Since then natural health practitioners have helped hundreds of thousands of people find relief from yeast overgrowth symptoms by placing them on a Candida eliminating diet. Ingredients: 2 tablespoons coconut flour 3/4 cup blanched almond flour 4 tablespoons arrowroot powder 1 teaspoon baking soda 1 teaspoon sea salt 6 organic or pastured eggs room temperature 1- 1/2 tablespoons vanilla extract 2 tablespoons coconut oil barely melted 1 to 2 cups organic strawberries frozen, then thawed and mashed Directions: 1. Ingredients: 2 tablespoons coconut flour 3/4 cup blanched almond flour 4 tablespoons arrowroot powder 1 teaspoon baking soda 1 teaspoon sea salt 6 organic or pastured eggs room temperature 1- 1/2 tablespoons vanilla extract 2 tablespoons coconut oil barely melted 1 to 2 cups organic strawberries frozen, then thawed and mashed Directions: 1.

Stir together coconut flour, almond flour, arrowroot powder, and sea salt in a medium-sized bowl. Set aside. 2. Mix together eggs, vanilla extract, and melted coconut oil in blender on high until mixture is frothy. 3. 4. 4.

Let batter sit for about 2 to 3 minutes so the coconut flour will soak up more of the liquid. 5. Add baking soda to blender and give it a quick whirl. 6. Pour about 1/4 cup of batter onto a hot, lightly greased griddle. 7.

When the pancake batter forms bubbles, and the batter looks like it's starting to dry a bit (about 1 to 2 minutes), flip the pancake over and cook on the other side. 8. Once the second side is lightly browned, remove from heat onto a plate covered with a tea towel. 9. Repeat with the rest of the batter. 10.

Serve pancakes topped with mashed strawberries.

Ingredients: 16 oz. homemade nondairy milk 1 c. fresh spinach 1/2 avocado 5 frozen strawberries 1 Tbsp. chia seeds 1/4 tsp. cinnamon liquid stevia to taste Optional: DIY Protein Powder Directions: 1.

Throw everything into your Black and Decker Personal Blender until smooth. 2. Adjust flavor with liquid stevia.

Ingredients: 3 Tablespoons Coconut Oil, softened 1- 1/2 Tablespoons Natural Unsweetened Almond, Cashew or Sunflower Seed Butter 3 Tablespoons Xylitol 1 Large Egg if your eggs are small, please use 2 eggs 1/4 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 teaspoon Sea or Pink Salt 1 teaspoon Pure Vanilla Extract 1 teaspoon Cinnamon 3 Tablespoons Coconut Flour or 5-7 Tablespoons whole grain flour, like Whole Spelt Flour Directions: 1. Pre-heat oven to 350 degrees. 2.

In a small bowl, mix together the coconut oil, nut butter and xylitol together until combined. 3. Add the egg and mix well. 4. Add the baking soda, baking powder, salt and vanilla. 5.

Add the cinnamon and flour and mix until combined. 6. Scoop out the dough with a small cookie scoop and roll into smooth spheres. 7. Place on a parchment lined baking sheet. 8.

Bake for 7-9 minutes. 9. Allow to cool on the pan for AT LEAST 3 minutes.

Ingredients: 1 cup Olive Oil 12 cup Apple Cider Vinegar 1 teaspoon Onion Powder 2 tablespoons Whole Grain Mustard, dijon mustard or powdered mustard 3 cloves Garlic, minced 1 teaspoon Dried Thyme, or rosemary 1 teaspoon Dried Basil 1 teaspoon Salt Directions: 1. Add ingredients in a bottle or container for repeated use. Ingredients: 2 cups almond flour cup almond butter 1/2 tsp bicarb soda 1/2 tsp aluminium free baking powder 1/3 cup xylitol 1/4 cup coconut oil, melted 1/2 cup water or almond milk 2 tbsp cacao powder 85 grams xylitol sweetened chocolate chips (I used Little Zebra Chocolates block of chocolate) Pinch of salt Directions: 1.

Preheat oven to 190C (350F) and line a bread loaf tin or small baking dish with baking paper. 2. Mix all ingredients well in a bowl until you get a cookie dough like consistency. 3. If it's too dry, add a couple of tablespoons more of water. 4.

Spread the batter evenly inside the lined baking tin and bake for 15-20 minutes. 5. Let it completely cool before cutting and serving.

Ingredients: 160g cauliflower (1 medim size cauliflower) 2 tbsp olive oil 1/2 tsp ground turmeric Salt & pepper to taste 1/2 tsp garlic powder 1/4 tsp chilli powder Juice of 1 lemon 1 tbsp pine nuts A bunch of fresh coriander (or parsley) 3 1/4 cup water Directions: 1. Preheat the oven to 180C and line a baking sheet with parchment paper. 2.

Cut the cauliflower into small florets and place in a bowl big enough to hold all the cauliflower. 3. Drizzle the cauliflower with 1 tbsp olive oil, sprinkle with ground turmeric, salt & pepper and mix with your hands to ensure its coated evenly. 4. Arrange the cauliflower on a baking sheet and place in the oven at 180C for 13-15 minutes until its golden brown. 5.

Let cool for a few minutes. 6. Transfer the roasted cauliflower into a food processor. 7. Add the remaining 1 tbsp olive oil, garlic powder, chilli powder, lemon juice, pine nuts and coriander and blend for around 3-5 minutes until everything is well combined. 8.

You might want to stop your blender a few times to scrape the cauliflower off the sides. 9. Whilst the motor is still running, start slowly adding the water, a little at a time. 10. Keep adding the water until you reach the desired consistency. 11.

I like my hummus slightly on the wet side, hence I added quite a bit of water. 12. You might find that youll use less (or more) as it depends on how thick or thin you like your hummus. 13. For best results, chill in the fridge for an hour, however if youre impatient like me it tastes just as good straight from the blender.