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Clean and Simple Soup:

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

Ingredients:

  • 1 cucumber, cubed
  • 1 avocado, cubed
  • mint (optional)

Preparation:
Place ingredients in food processor with S blade. Mix until almost smooth. Serve garnished with mint leaf.



Creamy or Crunchy Broccoli Soup:

Time: 15 minutes
Serves: not specified
Notes: This high-protein soup is for broccoli lovers!

Ingredients:

  • 2 cups vegetable stock or water
  • 3-4 cups broccoli, chopped
  • 1 red bell pepper, chopped
  • 2 red or yellow onions, chopped
  • 1 avocado
  • 1-2 stalks celery, cut in large pieces
  • braggs liquid amino to taste
  • cumin and ginger to taste

Preparation:
In an electric skillet, warm 2 cups of water or stock, keeping the temperature at or below 118 (finger test). Add the chopped broccoli and warm for 5 minutes. In a blender, puree the warmed broccoli, bell pepper, onion, avocado, and celery, thinning with additional water if necessary to achieve the desired consistency. If desired, save the broccoli stalks, peeling off the tough outer skin; process them in a food processor until they are small chunks, and add to the soup just before serving to add crunch! Serve warm, flavoring with bragg’s, fresh ginger, cumin or any other spices you like. Add a slice of lemon on top to garnish.



Creamy Tomato Soup:

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

Ingredients:

  • 4 Roma tomatoes
  • 2 green onion tips (about 1 inch of white/light green part)
  • ¼ green pepper
  • 1 cup vegetable broth
  • 1 avocado
  • 1 teaspoon Real Salt
  • pepper to taste.

Preparation:
Liquefy in blender. Heat just to warm.



Creamy Vegetable Soup:

Time: not specified
Serves: not specified
Notes: Be sure to blend it thoroughly ( I think blender is best) so you get a rich, even, smooth, creamy texture.

Ingredients:

  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 large leeks, chopped
  • 3 celery stalks, chopped
  • 2 cups shredded green cabbage
  • ½ lb asparagus, cut small
  • (use after cleanse1 pkg. soft FRESH tofu)
  • 4 cups vegetable broth
  • 2 tsp dried dill, 2 tsp dried basil, 1 tsp dried oregano
  • Real Salt and pepper to taste

Preparation:
In a skillet, steam-fry the onions and garlic for a few minutes. Add cabbage, celery and asparagus. Transfer to a large pot, add the leeks and vegetable broth. Stir in the parsley, dill, basil, oregano, salt and pepper. Simmer just to brighten veggies. Let cool a bit, (the puree in a blender or food processor two cups at a time with some of the tofu), and return to another pot. Heat soup, not to exceed 118, and serve.



Gazpacho:

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

Ingredients:

  • 4 cups fresh tomato juice (you make)
  • ½ cup cucumber, chopped
  • ¼ cup green bell pepper, chopped
  • ¼ cup celery, finely chopped
  • 1 Tbs. Olive Oil
  • ½ tsp. Pepper
  • ½ tsp. Basil
  • ½ tsp. Garlic, minced

Preparation:
Combine all ingredients. Cover and chill overnight.



French Gourmet Puree:

Time: not specified
Serves: 6
Notes: not specified

Ingredients:

  • 1 avocado
  • 2 stalks celery
  • 1 head Romaine lettuce
  • 1 small tomato
  • 1 handful spinach
  • 1 small cucumber, peeled
  • 2 cloves garlic
  • 1/3 onion
  • 2 tablespoons olive oil
  • Herbes de Provence
  • Sprouts (optional)

Preparation:
Puree all vegetables with a Green Star/Green Power juicer with a blank blade for pureeing, doing the onion last. Mix in olive oil, and Herbes du Provence to taste. Serve with sprouts sprinkled on top.



Green Gazpacho Two Ways:

Time: not specified
Serves: 4-6
Notes: Wonderful alkaline soup, packed with chlorophyll.

Ingredients:

  • 2 avocados
  • 2 green bell pepper
  • 6 roma tomatoes
  • 11/2 large English cucumbers (or 2 average size)
  • 1 head Romaine lettuce
  • ½ red onion
  • 3 cloves garlic
  • ¼ cup fresh lemon juice
  • ¼ teaspoon Real Salt
  • 2 tablespoons loive oil
  • 11/2 teaspoons basil
  • ½ teaspoon dill
  • ¼ teaspoon oregano
  • 1/8 teaspoon sage powder

Preparation:
Chop all vegetables. Mix avocado, lemon juice and garlic in food processor (with S blade), until smooth and empty into bowl. Process tomatoes and romaine until smooth, and add to bowl. Pulse peppers, cucumbers and onion until chunky (approximately 1/8-1/4 inch) and empty into bowl. Mix well with salt and olive oil, and herbs if desired.