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Candida Diets and Recipes


AsparaZincado Soup:

Time: 15 minutes
Serves: 3-5.
Notes: This great soup is rich in zinc and has a rich tomatoeee flavor.

Ingredients:

  • 12 stalks medium asparagus (or 17 thin stalks)
  • 1 avocado
  • 5-6 tomatoes
  • 1 cup fresh parsley
  • 3-5 sun-dried tomatoes (bottled in olive oil)
  • ¼ cup dried onion
  • 4 cloves fresh garlic
  • 1 red bell pepper
  • Bragg Liquid Aminos to taste
  • 1-2 Spice Hunter’s Herbes de Provence
  • 2 tsp. Spice Hunter Deliciously Dill
  • 2 lemons or limes, cut in thin slices

Preparation:
Trim and dice the tips from the asparagus and set aside for a garnish. In a food processor or Vita-Mix blend the asparagus and red tomatoes, parsley, dried tomatoes, spices, garlic, onion and red bell pepper. Then blend the avocado until soup is smooth and creamy. Warm in an electric skillet and garnish with lemon or lime slices on top. Season with Bragg’s to taste or serve cold in the summertime. Sprinkle diced asparagus tips on top just before serving. Yummy!




AvoRado Kid Super Green Shake:

Time: not specified
Serves: 1
Notes: This is by far Dr. Young and Shelley’s favorite cool green shake, and they enjoy it for breakfast, lunch and dinner-or anytime they want a snack. It’s a great way to get concentrated nutrition and chlorophyll of green powder and soy sprouts powder. The cucumber and lime cool the body, and the essential fats in the avocado and soy sprouts make this shake one that you can burn on for many hours.

Ingredients:

  • 1 avocado
  • ½ English cucumber
  • 1 tomatillo
  • 1 lime (peeled)
  • 2 cups fresh spinach
  • 2 scoops soy sprouts powder
  • 1 scoop SuperGreens
  • 1 pkg. stevia (Shelley recommends Sweet Leaf With Fiber)
  • 6-8 ice cubes

Preparation:
Blend on high speed to a thick, smooth consistency. Serve immediately.

Variations:

  • Add coconut milk or fresh almond milk for a cremiwer shake
  • Substitute a grapefruit or lemon for the lime for a different taste.
  • Add 1 tablespoon fresh grated ginger
  • Add some seasonings that are bottled in oil (without alcohol) for a new exciting twist of flavor.
  • In the summer, freeze AvoRado Kid into pops for a cool frozen treat.



Broccoli/Cauliflower Soup:
Time: not specified
Serves: not specified
Notes: not specified

Ingredients:

  • 1-2 cups broccoli, chopped
  • 1-2 cups cauliflower, chopped
  • 1 cup cucumber juice or veggie broth
  • 1 avocado ( off cleanse can use ½ cup soaked almonds)
  • 1 clove garlic, minced
  • ¼ tsp. Curry powder
  • 1 Tbs. lemon or lime juice
  • 1 Tbs. Braggs Liquid Aminos
  • ½ tsp. Real Salt

Preparation:
In a food processor or blender, combine the almonds with the cucumber juice or broth, and garlic. Blend well. With machine still running, add the broccoli and cauliflower and blend until smooth. Lastly blend in seasonings and lemon/lime juice, Bragg Aminos and salt. Add more broth or water to desired consistency.

Variations:

  • Use this recipe for salad dressing.


Celery Soup:

Time: not specified
Serves: not specified
Notes: not specified

Ingredients:

  • 4-5 stalks of celery (including leaves if fresh)
  • 3 cups pure water
  • 2 Tbs yeast-free instant vegetable broth

Preparation:
Cook celery until tenderized. Add water and broth mix. Pour all into blender. Blend 15-29 seconds. Reheat and serve. Use flax seed oil, Bragg liquid Aminos, and cayenne pepper to taste.



Celery/Cauliflower Soup:

Time: not specified
Serves: not specified
Notes: not specified

Ingredients:

  • 1 onion peeled and chopped
  • 1 whole head of celery, trimmed & chopped
  • (save some celery leaves for garnish)
  • 1 head cauliflower, trimmed and chopped
  • 1 Tbs. Olive or Udo’s Oil
  • 1-2 quarts vegetable stock
  • ½-1 quarts almond milk
  • salt, pepper to taste
  • use seasonings of choice to taste

Preparation:
Steam-fry the onion in a little water in a large soup pan for about 5 minutes without browning. Pulse-chop the celery and cauliflower in the food processor until finely chopped. Add the celery and cauliflower mix to the pan and warm until tender. Add the vegetable stock, almond milk and simmer for about 15-30 minutes, or you can leave this raw and not cook at all. Puree the soup mixture in a blender or food processor until smooth texture is achieved. Season with salt and other seasonings of choice. Serve warm or cold.



Chunkie Veggie Soup:

Time: not specified
Serves: not specified
Notes: not specified

Ingredients:

  • 2 1/2 cups fresh carrot juice
  • 1 avocado
  • 6-8 celery stalks
  • 2 carrots
  • 1 summer squash
  • small bunch of arugula
  • spice options: parsley, basil, coriander

Preparation:
For broth, blend carrot juice, avocado and 3-4 celery stalks. Grate squash and carrots and celery, adding finely chopped arugula and other fresh green spices last. Serve in a bowl or cup; decorate with fresh herbs.