2. Importance of the Right foods; The basics
Yeast infection or candida overgrowth is the most culprit for Candidiasis
or Candida Albacans. One way of preventing and eliminating this is to
be very aware of the foods which cause and promote this overgrowth.
• The diet is commonly known as being the root cause of all
candida evil
• The good news is that with a well planned and executed cleanse
and follow up diet the symptoms can be cured effectively
3. The basic Premises of Candida Diet
• Avoid Sugar
• Avoid food with yeast bases
• Avoid drinks with yeast bases/ content
• Avoid starchy vegetables
• Avoid caffeine and alcoholic drinks
• Cleanse the body for a week with raw vegetable smoothies and
detox drinks
4. Recipes’ List
Herbed Rubbed Pork Chops
Pork & Vegetable Skillet
Lamb Burgers in Pita with Yogurt Sauce
Pecan Pancakes with Grilled Shrimp and
Cucumber Salsa
Garlic Greek Sauce
Greek Style Lamb and Eggplant Lasagne
Lasagne Al Forno
Angel Hair Pasta and Stewed Tomatoes
Zuccini Stuffed with Bulgur & Ground
Turkey
Christmas Tourtiere (Pork Pie)
Mediterranean Lamb Burgers
6. • Preparation
Mix the ingredients (Parsley, Marjoram, Sage, Garlic Powder, Salt and
Pepper) in a dish or bowl. Paste in both sides of Pork Chops with Olive Oil
and then rub with herb mixture.
In a nonstick skillet coated with cooking spray, cook chops with the
remaining oil over medium heat for up to 4 minutes for each side or until it
becomes lightly browned. Remove and keep warm. Add broth and sherry or
additional broth to skillet, stirring to loosen browned bits. Bring to boil.
Return chops to the pan. Reduce heat; cover and simmer up to 5 minutes or
until the meat thermometer reading comes into 160°. Serve chops with pan
juices.
• Yield: 2 Servings.
• Nutritional Facts:
1 pork chop with 3 tablespoons pan juices equals 221 calories, 11 g fat (3 g
saturated fat), 74 mg cholesterol, 282 mg sodium, 1 g carbohydrate, trace
fiber, 26 g protein.
• Diabetic Exchanges: 3 lean meat, 1 fat.
Herbed Rubbed Pork Chops
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7. Useful Information;
• Click here to find more at
candidaexperts.com
• Click here to find similar at
rawfoodhealthretreat.com
8. Pork & Vegetable Skillet
SL Ingredients Quantity
1. TBSP Oil 1
2. Boneless Pork Loin Chop 1 Lb.
3. Onion 1 No. (sliced)
4. Garlic Cloves 2 Pieces (Minced)
5. Water 1-1/2 Cups
6. Pork Flavor Noodle Soup Mix 3 Oz
7. Red Bell Pepper 1 No., Cut into strips
8. Broccoli Florets 2 Cups
9. Snow Peas 1 Cup
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Continued….
9. • Preparation:
Slice pork into strips. Heat oil in a nonstick skillet over medium heat until it becomes hot.
Add pork and onion stir-fry up to 5 minutes or until the pork becomes longer pink. Add
garlic and cook ½ minutes stirring constantly. Remove the mixture from the skillet.
Add water to the skillet and bring to a boil. Break noodles into small pieces and add into
water. Add 1 teaspoon of the seasoning packet and the vegetables; mix well. Discard
remaining seasoning packet. Cover skillet and cook for 5 minutes or until vegetables
becomes crisp-tender and noodles are tender, stirring occasionally.
Add pork mixture to the skillet. Stir in teriyaki baste and glaze sauce. Stir-fry up to 2
minutes or until thoroughly heated. It is ready for serve.
• Yield: 4-6 servings
• Nutrition Factors:
Calories : 270
Fat : 10 grams
Sodium : 910 mg
Vitamin A : 130 % DV
Vitamin C : 40 % DV
Pork & Vegetable Skillet
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10. Lamb Burgers in Pita with Yogurt Sauce
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SL Ingredients Quantity
1. Plain Nonfat Yogurt 2 Cups
2. Onion 1/2, Chopped
3. Cucumber 1/2, Peeled, Seeded, Diced
4. Garlic 1 Tablespoon, Minced
5. Fresh Lemon Juice 2 Teaspoons
6. Ground Lamb 1 Pound
7. Fresh White Breadcrumbs 2/3 Cup
8. Onion 1/2, Chopped
9. Fresh Parsley 2 Tablespoons Chopped
10. Garlic 4 Teaspoons Minced
11. Dried Oregano 1 1/4 Teaspoons
12. Pita Bread Rounds 4, Top 1/4 Trimmed from each (tops reserved)
13. Lettuce Leaves 4 Pieces
Continued….
11. Lamb Burgers in Pita with Yogurt Sauce
• Preparation:
Mix first 5 ingredients (Plain Nonfat Yogurt, Onion, Cucumber, Garlic and Fresh
Lemon Juice) together in bowl. Season yogurt sauce to taste with salt and pepper.
Mix lamb and next 5 ingredients (Ground Lamb, Fresh White Breadcrumbs, Onion,
Fresh Parsley and Garlic) in another bowl until it is well blended. Season
generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
Preheat broiler. Place lamb patties on broiler rack and broil until cooked through,
up to 4 minutes per side.
Open pita bread rounds, line bottoms with trimmed tops, if desired. Place lettuce,
burger and then large spoonful of yogurt sauce in each round. Serve, passing sauce
separately.
• Yield: 4 Servings
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12. Useful Information;
• Click here to find more at
candidaexperts.com
• Click here to find similar at
rawfoodhealthretreat.com
13. Pecan Pancakes with Grilled Shrimp and Cucumber Salsa
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SL Ingredients Quantity
A. Grilled Shrimp
1. Large Shrimp 20 Nos., Peeled, Deveined
2. Olive Oil, Minced Cilantro 1/4 Cup Each
3. Minced Garlic 1- 1/2 Teaspoons
4. Minced Jalapeno, Oregano 1/2 Teaspoon Each
5. Salt, white pepper 1/4 Teaspoon Each
B. Roasted Red Pepper Sauce:
1. Small red bell pepper, roasted, peeled,
seeded, see note
1 no.
2. Fish stock or clam juice 1 cup
3. Minced garlic, paprika 1/2 Teaspoon Each
4. Salt, ground cumin, oregano, white
pepper
1/8 Teaspoon Each
5. Whipping cream 1/4 cup
Continued….
SL Ingredients Quantity
C. Cucumber Salsa
1. Small cucumber, peeled, seeded,
finely diced
1 No.
2. Plum tomato, finely diced 1 No.
3. Green onion, chopped 1 No.
4. Minced cilantro, sour cream 1 Tablespoon Each
5. Fresh lime juice 1-1/2 Teaspoons
6. Minced garlic, minced jalapeno, salt 1/4 Teaspoon Each
7. Ground cumin, white pepper 1/8 Teaspoon Each
14. SL Ingredients Quantity
D. Pecan Pancakes:
1. Milk 6 Tablespoons
2. Egg 1, Beaten
3. Melted butter 1 Tablespoon
4. Medium red potato 1, Peeled, grated (about 1/2 cup)
5. Finely chopped pecans 1/2 cup
6. Minced onion 1/4 cup
7. Flour 2 Tablespoons
8. Cornstarch, baking powder 3/4 Tablespoon each
9. Minced garlic 1/2 Tablespoon
10. Salt, white pepper Pinch each
11. Oil for frying pancakes
12. Cilantro sprigs for garnish
Pecan Pancakes with Grilled Shrimp and Cucumber Salsa
Continued….
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15. Pecan Pancakes with Grilled Shrimp and Cucumber Salsa
Continued….
• Preparation:
– Shrimp: Mix all ingredients in a bowl. Refrigerate, cover for 1 hour.
– Roasted red pepper sauce: Put all ingredients, except cream, into a
small non-aluminum saucepan; simmer 20 minutes. Add cream and
simmer an additional 10 minutes. Puree in blender or food processor until
smooth. Taste and adjust seasonings. Keep warm.
– Cucumber salsa: Mix all ingredients in a small bowl. Taste and adjust
seasonings.
– Pecan pancakes: Mix milk, egg and melted butter in small bowl. Mix all
remaining ingredients, except oil and cilantro sprigs, in medium bowl. Stir
in milk mixture until smooth. Heat a thin layer of oil in large non-stick
skillet; pour one-fifth of the batter into skillet to make a 4-inch-diameter
pancake. Fry until golden and crisp on both sides, about 3 minutes.
Repeat to fry remaining pancakes. Keep warm.
During pancakes cook, heat broiler or charcoal grill. Arrange shrimp on broiler pan
or grill rack, 6 inches from heat. Cook, turning once, until pink and cooked through,
about 4 minutes.
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16. Put one pancake onto each serving plate during serve. Top with cucumber salsa;
arrange four shrimp on top. Drizzle with warm red pepper sauce and serve
garnished with cilantro sprigs.
Note: To roast a red pepper, place it directly over the gas flame or on a
broiler pan 4 inches from heat source. Roast, turning often, until the
skin blackens and blisters on all sides, about 10 minutes. Wrap in foil
and let stand 10 minutes. Use a paring knife to remove charred skin;
cut out core and seeds.
• Yield : 5 appetizer servings
• Preparation time : 1 hour
• Cooking time : 15 minutes
Pecan Pancakes with Grilled Shrimp and Cucumber Salsa
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