WINTER BEET SALAD

A delicious and flavourful salad perfect almost anytime of the year.

Ingredients

• 1 organic beet

• 1 organic apple

• 1 cup of spring mix salad

• 1/2 organic pomegranate

• 1 tbsp organic sesame oil (optional)

• 1 tbsp of organic maple syrup (optional)

• Pecans (optional)

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Turn on oven to 350c. Start by soaking your vegetables and fruit in 1 large bowl of distilled water and 3% hydrogen peroxide for approx 15 minutes. Take out and drain. Place pecans in the over for approx 7 minutes depending on your oven (as soon as the brown skin deepens, take out). Then, de-skin the beet. Take a cheese slicer or mandolin and peel the beets and apples into slices. Place slices on top of a bed of the mixed greens. Drizzle sesame oil, maple syrup, pomegranate seeds and pecans on top.

VEGAN RED LENTIL CURRY

This recipe by Rainbow Plant Life has been one of my all time favourite comfort foods while on the candida cleanse. It requires very few omissions to remain “on the cleanse,” and in fact the lawyer turned food blogger Nisha has many recipes that can be worked within the cleanse. She also takes the time to explain why she uses certain ingredients and the chemistry behind her cooking. I have learned so much from her recipes and they are absolutely delicious!

INGREDIENTS

• 1 tablespoon refined or virgin coconut oil

• 4 cloves garlic, minced

• 2 inch piece of fresh ginger, peeled and minced or grated

• 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric

• 1-2 serrano peppers, diced (see recipe note below on spice level)

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)

• 2 teaspoons curry powder

• 1 teaspoon garam masala

• Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)

• Freshly cracked black pepper to taste

• 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)

• 2 cups (480 mL) low-sodium vegetable broth (if you cannot find one that is candida friendly just use water)

• 1 14 ounce (400-425g) can crushed tomatoes

• 1 13.5- ounce (400 mL) can full-fat coconut milk

• 3 tablespoons unsweetened creamy almond butter

• 1/2 a small lemon, juiced

• 1/2 cup (~8g) fresh cilantro, roughly chopped

• For serving: Basmati or Jasmine rice

From Nisha’s recipe at Rainbow Plant Life, I have omitted two things. Only coconut oil is permitted while cooking in heat. There is no wheat on the cleanse (so I removed the options of Indian flatbread such as roti, paratha, or naan). Also, it is important to check that your broth does not have any mushrooms, carrots, yeast etc that are not on the go-to list. If it does, just use water. Other than that, this recipe is SO perfect and as Nisha recommends, adjust it to your tastes. She has 5 stars from 768 votes and one of those votes are mine.

Please refer to her original recipe for cooking instructions.

CREAMY ZUCCHINI NOODLES AND CHERRY GRAPE TOMATOES

While I used to be a pasta-a-holic, I have found that since doing my candida cleanse, it is rarely on my mind. However, I do still enjoy the feeling of long noodle type things twirling around my fork and into my mouth. This is a classic type recipe using all things candida friendly while giving a nutrient-packed-punch.

INGREDIENTS

Zucchini Pasta

• 1 large organic zucchini (yellow or green)

• Handful of organic cherry grape tomatoes

• 175 grams of organic sprouted tofu

• 1 organic red onion

• 1 tbsp of organic cold pressed coconut oil

• Himalayan salt to taste

Zucchini Pasta Sauce (from HMI recipes)

• 1/3 of a cup of hemp seeds

• 1 squeeze of organic lemon

• 1-2 garlics depending on your taste

• Himalayan salt to taste

• 1/3 cup of spring or filtered water

• Handful of cilantro (optional)

Soak your zucchini, cherry grape tomatoes, onion, whole lemon and cilantro in a large bowl of distilled water and 3% hydrogen peroxide for 15-20 minutes to remove parasites.

Then pull out and place everything in a bowl and drain the water. Next, chop off one end of the zucchini and spiralize onto a plate. Add your cherry tomatoes. Next, cut your onion into thin slices and tofu into cubes. Pull out your pan and turn stovetop to medium heat. Add coconut oil and let it melt. Then add your onions, and stir every so often so that they do not burn for 2-3 minutes. Add your tofu cubes and continue cooking. If you find that it is starting to burn, either add a little water more coconut oil. Once the tofu has browned a little on both sides, take the pan of the heat and set to the side to make your pasta sauce.

In a blender (I use a Vitamix), add all of the above ingredients in the pasta sauce and blend. Depending on the consistency you prefer - whether thick or more runny, then adjust the amount of water you put in. When I am first trying out a recipe like this I tend to err on the side of less and then add a little bit more as needed. I can always add more liquid - it is tougher to take it away.

Combine the zucchini pasta together and drizzle your sauce. This one is yum!

I personally love to experiment with my dishes, based on what ingredients I have on hand. As an example, in this dish I might add avocado, lima beans or a squeeze of lime. Only you know your own tastes and when on a cleanse such as this, for me it is important to come up with recipes that I enjoy eating.

AVOCADO SUSHI

Vegan sushi has always been one of my absolute favourite dishes. I absolutely steer clear of traditional sushi as that is just teaming with parasites and heavy metals - mercury being the most toxic and predominant. Luckily for me, vegan sushi is candida friendly and I have even learned how to kick it up a notch thanks to HMI recipe ideas. This is extremely simple to make and loved by everyone in the family.

INGREDIENTS

• 1 organic ripe avocado

• 2 organic nori sheets

• 340 grams of organic cauliflower rice (raw or frozen)

• 1 tbsp of organic cold pressed coconut oil

• Himalayan salt to taste

• Organic black sesame seeds (optional)

• Organic cucumber (optional)

Soak avocado, cauliflower (if using raw) and cucumber (if using) in distilled water and 3% hydrogen peroxide for 15-20 mins to remove any parasites. Then drain cauliflower, place in food processor and pulse until cauliflower looks like little pellets of rice. I personally use the frozen option readily available at Costco so I go straight to this next step. Put pan on medium heat and add coconut oil. Add cauliflower rice and stir until cooked. Depending on your stovetop, you may wish to reduce heat. Put the pan to one side. Slice open your avocado in half, and remove the pit. While avocado is still in its skin, take your knife and make thin slices from one end to another. If using, slice cucumber into long thin slices as well. Lay nori sheet out flat on a plate. If you have one of those bamboo rollers, great, but I find them unnecessary. On top of your nori sheet, choose an end and add your cauliflower rice, avocado and cucumber (if using) stripes. Then, like a sleeping bag, roll. Grab a sharp knife to cut your pieces (this is where I find it can all fall apart if my knife is too dull). If using, sprinkle sesame seeds for garnish.

CHOCOLATE NICE CREAM

Sometimes, when I am on a cleanse, I still crave sugar. Even if it has been months and months of no refined or even whole sugar from fruit. Emotional things come up, and the urge for sugar is there. Instead of kiboshing all the amazing progress I have already made in terms of eliminating my candida, I quickly threw this delicious treat together and called it a day.

INGREDIENTS

• 1 can of organic coconut milk

• 2 tbsps of organic cacao powder

• Stevia or monk fruit sweetener to taste

• Himalaya salt to taste (optional)

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If you have an ice cream maker, put in all your ingredients except the salt and let it churn for approximately 20 minutes. When the mixture gets stuck on the inside paddles your chocolate nice cream is ready! If you do not have an ice cream maker, I have seen many other recipe posts where folks have poured their mixture into a freezer friendly pan for approximately 5 hours. If you prefer that sweet and salty flavour add Himalayan salt and enjoy!

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