Candida Cure Recipes Book - Update
Hello Dear Reader!
Well, I believe I’ve found a publishing service which will be a perfect match for creating the recipe book and offering it through the website. Now I just have to get everything uploaded and ready for printing! I must admit, I’m having a difficult time viewing the collection of recipes as “complete” enough to publish. This is nothing new - I can't tell you how many people have been after me for how many years to make a cookbook already ;) But I’m going forward as what I've got thus far is truly a great collection, and its a lot of recipes. There’s plenty to keep even the most enthusiastic cooks busy for quite a while, and this leaves room for the inevitable Volume 2!
Thanks for everyone’s patience, it really is coming along.
How do you do?
How is February treating you?
And, more important, how are you treating yourself these days?
I went on a bit of a potato chip rampage earlier this month coupled with attending a dinner party where there was plenty of good wines being poured throughout the five course French meal. I know! Five courses! And our hostess is a fabulous cook, so I had to try everything, I couldn't resist. Okay, I skipped the dessert, but still...
Ever worked a farmers market early on a Saturday morning while nursing a hangover? I have, and it was not my best day to be sure... But we all had some fun the night before!
So for the past couple of weeks I've been doing some natural cleansing while eating pretty simply, and I'm definitely feeling the benefits. In fact I feel better than I did before the debauchery started!
I've really learned to take appropriate measures when a series of events like those occur. Sometimes you can have the best intentions and life simply throws you a curve ball. The trick is to maintain a healthy lifestyle and good eating habits on a regular basis so that when a curve ball comes your way (and they will) you can take it in stride, with minimal side effects in the long run.
Magic Pills and Flu Shots or True Good Health?
Frequently someone will ask me if I’ve heard of this company or that company advertising a product which is “guaranteed” to cure candida yeast overgrowth. Usually the ads are accompanied by testimonials claiming “I didn’t change a thing except for taking this product and I’m all better!”
I don't get excited by those websites or products because they promise a magic cure in a bottle with no mention of important factors such as diet, lifestyle, cleansing, or stress management;
all of which contribute to a healthy or weakened immune system.
Recently I’ve been seeing “public service” billboards in our area stating that “If you have asthma you need a flu shot.” Similarly, in Florida where my parents live, the flu shot is a big topic of discussion and debate. The latest news from their corner of the world is that a nasty flu is going around, and many of the people who had the shot are suffering anyway because this particular strain of flu was not covered by the shot.
If someone just takes a pill or a shot and wants that to be "the answer" then they're not really understanding how the body works, you know?
I recently read that over 80% of American’s grocery money is spent on processed foods. More than eighty percent. That’s staggering! And we wonder why the flu shot doesn’t work? Or why obesity, asthma, cancer, heart disease, autism, not to mention candida, are more prevalent than ever?
Focusing our energy on creating and maintaining a healthy lifestyle is the best way to be healthy.
Learning what works for your particular body is key.
Eating natural, organic, locally produced foods and getting regular exercise are important, but what one person eats may not be the best for another person.
Your next door neighbor might feel best when he starts the day with fruit and yogurt while the woman across the street does better on a breakfast of eggs and sausage.
Yoga and meditation may work great for your best friend, but your co-worker may feel better doing strength training and running.
Nobody can offer a perfect solution that works for everybody, because every body is different.
Listening to our own inner wisdom is so important. Combine that with some research into how factors such as blood type, constitution and metabolism affect each person individually and we’re on a great track to achieving excellent health.
Cleansing excess wastes and accumulated toxins while establishing a proper nourishing diet will prove far more effective for creating vibrant health in the long run than taking a "magic pill".
On the website I've been expanding the
Cleanse and Detox
section, so if you've not been over there for a while, you might want to pop in and take a look. There will be more added sometime in the next week or two.
Ginger is so good!
Ginger root is used to treat a number of health problems including abdominal bloating, loss of appetite, coughing, nausea, vomiting, sore throat, fevers, diarrhea, arthritis and rheumatism, among many others.
The aroma of ginger is such a pleasant one, and to sip a cup of ginger tea for a sore throat or an upset stomach really feels like you’re taking something that has some “oomph!”
Ginger does have oomph. It contains volatile oils which give it its characteristic taste and aroma. The aromatic constituents in ginger include zingiberene and bisabolene, while the pungent constituents (which are most likely responsible for the calming effects on nausea) are known as gingerols and shogaols.
Ginger is also used in many formulations to cleanse the liver, so why not enjoy it on a regular basis in our daily menus? This month I've included a few recipes which feature ginger in the ingredients.
I hope you'll enjoy the recipes, and I hope that you enjoy the rest of February... Spring is just around the corner! Remember to treat your body well. Get to know what works and what doesn't work for you, specifically.
And if you need inspiration, drop me a line. I'll do my best to help you figure it out.
Quick Gingered Squash Soup
Note: if you are already farther along into the Step by Step Diet Guidelines and have omitted winter squash and carrot from your menus, just substitute cauliflower for the squash, add a half teaspoon of your favorite curry or garam masala blend, and you’ll be enjoying an equally delicious, lower carbohydrate soup.
If you don’t care for the zing of fresh ginger, reduce the amount in the recipe, or omit it completely, but its really so good if you keep at least a little in there!
Please find organic ingredients whenever possible. A cleansing diet will be less effective when the ingredients are awash in chemical fertilizers, pesticides and preservative waxes.
2 inch piece fresh ginger – peeled and minced
1 medium onion – chopped
6 inch stalk celery – sliced
1 medium carrot – sliced
1 medium kabocha squash – chunked and seeded (no need to peel if its organic)
or, substitute 1 large head cauliflower roughly chopped
about 6 cups water or homemade chicken stock
good grey sea salt to taste
3 tablespoons virgin coconut oil or butter
sliced scallions, parsley, mint or cilantro for garnish
Place the ginger, onion, celery and squash (or cauliflower) into a medium sized soup pot. Add enough water or broth to just cover the vegetables. Bring to a boil, cover and reduce heat to low. Simmer 20 minutes.
Add a little less than half a teaspoon of sea salt and use a hand-held immersion blender to puree the soup. Taste and add more salt if you like. Add a few drops of liquid stevia extract to bring up the sweetness of the squash if necessary. Stir in the coconut oil or butter and serve warm, garnished with your herb of choice.
Ginger Toasted Squash Seeds
If you do use squash for the soup recipe, try this recipe for a delicious little snack!
Clean the seeds of most of the squash residue and discard all the wilted or flat ones, you want the plump ones. Soak the seeds in a salt and ginger brine for a few hours (about ½ teaspoon of sea salt and 1 teaspoon fresh ginger juice in ¾ cup water).
Drain the water and place the seeds in a large cast iron pan with about a tablespoon of coconut, almond or macadamia nut oil and turn the heat on medium. Gently sautee the seeds until the water has evaporated and they begin to dry out. Continue to sautee until they are lightly toasted. Remove the seeds from the hot pan and transfer to a dish to cool. Once they are cool enough to eat enjoy them as a tasty snack or pre-dinner nibbler!
Jamaican “Mock” Callaloo
There’s a Jamaican restaurant that a bunch of us have been frequenting lately, happily within walking distance from our house! I find myself craving the spicy Jerk chicken, so tender it literally falls off the bone. Add a side of Callaloo (a dark leafy green which grows abundantly in Jamaica) and I am in heaven. Ricky, who cooks there, is such a friendly, sincere person, who describes how he learned to cook in his grandmother’s kitchen in Jamaica, and these dishes are just his old family recipes, made the way they’ve always made them.
Home cooking is the best!!
We were talking about what makes his Callaloo taste so divine, and he was kind enough to send me home with a handful of perfectly round, fragrant "pimento seeds". At the time I couldn't place it, but they were familiar to me. This morning I figured it out - its allspice!
Here’s my take on Callaloo, using kale or collards instead, since they’re easy to find here in North America.
1 large bunch Lacinto kale or collards – washed and chopped (tough stems discarded)
½ teaspoon good grey sea salt (more or less to taste)
¼ cup water
1 small onion – very thinly sliced
1 large clove garlic, chopped
1 inch piece ginger – peeled and minced
½ of a small scotch bonnet pepper – minced (these are HOT, use a milder chile if you like)
¼ teaspoon dried thyme leaves
2 whole allspice crushed in a mortar, or ¼ teaspoon ground
1 tablespoon butter
1 tablespoon virgin coconut oil or red palm oil
Heat the oil and butter in a large pot. Add the water, salt, onion, greens, and the rest of the ingredients to the pot. Stir a little bit to combine everything, and cover. Cook over medium heat for 7-8 minutes, or until the greens are tender. Make sure the water does not completely evaporate, the dish should be very moist and juicy. Taste and add a little more butter or oil if you like. Serve warm.