Updated on 4/11/12: added picture of the curry. This time I used 2/3 cup coconut milk and added two stalks each of kale and swiss chard. Then topped with sesame seeds!
So I’m on this crazy
diet food plan that limits most yummy things I crave. I was already fasting meat and dairy for Lent so I thought last week I’d start the “candida” diet while I was already feeling deprived. It sort of broke up the monotony of the misery.
Stage 1 is all raw low-carb veggies. That’s it. Got very boring. Even though most spices are approved, I lasted about 4 days (as opposed to 1-2 weeks, yep I’m a wuss). The best part of Stage 1 was breaking my sugar cravings in those first 3 days. It’s a miserable withdrawal process (read: migraines and intense cravings for all things starchy and sweet) and I’m glad that it’s over. By the 4th day, I was confident to enter the kitchen without eating everything in it, and I had more energy – but I wanted to cook (before I turned into a rabbit). To my credit, I still stuck with only veggies for the rest of the week.
This week I started Stage 2 which allows very specific nuts, grains, meats, and fish (still poo-poos sugars of all forms, including fruit, except stevia). I’m still trying to eat raw veggies once a day for a snack, but am very happy about having more options!! I’m supposed to stay at this stage for as long as I want. I have some specific skin problems that I’ve chosen as my indicator to stay in this stage. When it has become manageable, I’ll probably move on to stage 3. By Stage 3, it mostly follows a “paleo” diet, still limiting fruits to apples and berries. If you google “candida diet,” you will see varying lists of approved foods and those to avoid. I’ve just been using my gut instinct (no pun intended) rather than adopting one particular site’s philosophy, but my starting point was here.
Some of my favorite concoctions thus far I’ve included here:
Stage 1: Cauliflower with Avocado Dip
This dip was adapted from my original childhood favorite palate pleaser! Very simple.
1 avocadococonut milk, unsweetenedstevia or sea salt, to taste (optional)Raw cauliflower florets
Scoop avocado flesh into a small bowl and mash with a fork. Add coconut milk little by little, and mix until smooth (some chunks are ok and a yummy surprise). Add stevia if you like it sweet, or add sea salt if you like it salty. Dip cauliflower and enjoy this yummy snack!
Stage 2: Sardine Yellow Curry over Brown Rice
Another dish I made up as I went as I pulled stuff off the shelf. This was quick and delish! This was also the first time I’d ever eaten sardines before. With the limited list of approved fish, I had to double-dog-dare myself to buy some. They are quite yummy and not too fishy. Reminds me a little of canned tuna (not fresh tuna). I wasn’t brave enough to try it straight out of the tin, so I decided to make it in a curry which makes EVERYTHING taste amazing. Turned out to compliment the dish well, but the kale I think is what stole the show here.
1 Tbsp yellow curry paste1 Tbsp coconut oil (my new obsession!)2-3 cloves garlic, minced1 onion, largely diced1/2 zucchini, julienned1/2 yellow squash, julienned1 tin of sardines in water, drained1/2 cup coconut milk, unsweetened3 stalks of kale, choppedcooked brown rice
Stir-fry curry paste in coconut oil in a wok on Med high. Add garlic and onions and stir-fry until just starting to get translucent. Add both squashes and stir-fry just until tender. Add sardines, breaking them up in the wok and mixing well with veggies. Add coconut milk and stir until curry is dissolved. Reduce heat and add kale. Mix well. Remove from heat when kale starts to get wilty. Serve over brown rice.
I’m in mourning because I just ate the last bowl. =o(
As I find post-worthy recipes, I’ll share my discoveries. And hopefully I’ll take pictures before I eat all of it! Do you have any recipes to share with me?