This will take a little time so will be updating this blog as time permits. This is a big list and is great to print off and take to the store to use as a shopping list.
Vegatables:
Artichoke
Arugula
Asparagus
Bamboo shoots
Beet greens
Bok choy
Broccoli
Brussel sprouts
Burdock root
Cabbage
Carrots (cooked)
Cauliflower
Celeriac
Celery
Chives
Collard greens
Cucumber
Dandelion greens
Endive
Escarole
Fennel
Garlic
Jicama
Kale
Kohlrabi
Leeks
Lettuces
Mustard greens
Okra
Onions
Parsley
Radishes
Rutabaga
Scallions
Shallots
Spaghetti squash
Spinach
Sprouts (mold free)
Swiss chard
Turnips
Watercress
Zucchini
Bell peppers
Cayanne
Chili pepper
Eggplant
Ground cherry
Pepino
Paprika
Pimento
Tomato
Tamatillo
Fruits
Avocado
Lemins
Limes
Carnberries (sugar & sulphite-free)
Meats, Fish and Eggs
Antelope
Beef
Buffalo
Chicken
Cornish hen
Duck
Elk
Goose
Game birds
Lamb
Rabbit
Veal
Venison
Organic eggs
Fish
All organically farmed fish
Herring
Kippers
Pilchards
Sardines
Sprat
Whitebait
Anchovies
Carp
Mussels
White bass
Cod
Sole
Halibut
Mullet
Prawns
Tipapia
Turbot
Shrimp
Scallops
Sweetners
Stevia extract
Chicolin natural chicory extract
Beverages
Purified water
Lemon or lime water
Kolorex tea
Pau D'Arco tea
Roobios rea
Daily detox tea
All natural herbal teas
Sparkling water
Soda water
Fresh non-sweetened veggie juices
Nut milks
Thursday, January 31, 2008
Moroccan Chicken with Saffron & Almonds
MMMmmmm delicious!
6 chicken legs or thighs or 3 chicken breast
3 tablespoons olive oil
1 coarsely chopped onion
2 cups chicken broth
1/2 cup sliced almonds
1 small bunch cilantro
1/2 cinnamon stick, broken
1/2 t saffron
1/2 t ground cumin
1/2 t ground ginger
Sea salt and pepper to taste
Brown chicken.Add the onions, ginger and cumin. Deglaze the pan with the chicken stock and add the saffron, cilantro, cinnamon and almonds.Cover and braise at 325 degrees until the chicken is falling off the bone. Serve with a spoonful of sauce over each piece.
6 chicken legs or thighs or 3 chicken breast
3 tablespoons olive oil
1 coarsely chopped onion
2 cups chicken broth
1/2 cup sliced almonds
1 small bunch cilantro
1/2 cinnamon stick, broken
1/2 t saffron
1/2 t ground cumin
1/2 t ground ginger
Sea salt and pepper to taste
Brown chicken.Add the onions, ginger and cumin. Deglaze the pan with the chicken stock and add the saffron, cilantro, cinnamon and almonds.Cover and braise at 325 degrees until the chicken is falling off the bone. Serve with a spoonful of sauce over each piece.
Chicken Stir Fry
This is really yummy!
8 chicken breast tenders cut into strips
3 cups broccoli heads
2 zucchini, sliced
1 large onion, sliced into strips
1 tsp minced garlic
1/2 cup chicken or vegetable broth
1 TBS Braggs
Heat olive oil in a deep frying pan or wok. Add chicken, onion, and garlic to pan. Saute until onions start to become translucent. Add broccoli, zucchini, broth, and Braggs. Bring liquid to a boil. Once boil is reached, lower heat and simmer with lid on for about 15 mintues, or until vegetable texture is reached. If too bland, add more Braggs or sea salt. Serve over your choice of rice or eat alone. Its great either way!
8 chicken breast tenders cut into strips
3 cups broccoli heads
2 zucchini, sliced
1 large onion, sliced into strips
1 tsp minced garlic
1/2 cup chicken or vegetable broth
1 TBS Braggs
Heat olive oil in a deep frying pan or wok. Add chicken, onion, and garlic to pan. Saute until onions start to become translucent. Add broccoli, zucchini, broth, and Braggs. Bring liquid to a boil. Once boil is reached, lower heat and simmer with lid on for about 15 mintues, or until vegetable texture is reached. If too bland, add more Braggs or sea salt. Serve over your choice of rice or eat alone. Its great either way!
Sauteed Garlic and Ginger Shrimp with Zucchini
This is delicious, and I you won't even miss the pasta!
1 pound uncooked, peeled, jumbo shrimp (de veined)
3 zucchinis (shredded through a cheese grater to make little strips)
3 tsp chopped garlic
2 tablespoons freshly grated ginger & its juice
sea salt & pepper to taste
olive oil
Warm oil in nonstick skillet. Add garlic & ginger, sautee for a minute or two. Add in shrimp. Stir and sautee until shrimp are opaque on both sides. Meanwhile, shred the zucchini. When shrimp are just done, add in your shredded zucchini, salt & pepper, and stir well. (The zucchini will absorb all of the delicious flavors in the pan!)
Cook all together for five minutes.
1 pound uncooked, peeled, jumbo shrimp (de veined)
3 zucchinis (shredded through a cheese grater to make little strips)
3 tsp chopped garlic
2 tablespoons freshly grated ginger & its juice
sea salt & pepper to taste
olive oil
Warm oil in nonstick skillet. Add garlic & ginger, sautee for a minute or two. Add in shrimp. Stir and sautee until shrimp are opaque on both sides. Meanwhile, shred the zucchini. When shrimp are just done, add in your shredded zucchini, salt & pepper, and stir well. (The zucchini will absorb all of the delicious flavors in the pan!)
Cook all together for five minutes.
Can place over spaghetti squash if you wish.
Wednesday, January 30, 2008
Lemon Meringue Pie
No Need to Give up dessert!
3 large eggs
3 tablespoons + 1 teaspoon arrowroot powder (cornstarch substitute)
1 cup of water
2 teaspoons lemon flavoring
3 tablespoons 100% pure vegetable glycerine
Pecan crust (recipe below)
Meringue topping (recipe below)
Separate eggs.
Place yolks, arrowroot powder, water and lemon flavoring into the top of a double boiler.
Whisk, mixing over medium heat until thick.
Remove and cool.
Add glycerine and stir.
Pour into pecan crust and cover with meringue topping.
Bake for 10 minutes or until browned.
Chill 2 hours before serving.
7 carbohydrates per serving, makes 6 servings
3 large eggs
3 tablespoons + 1 teaspoon arrowroot powder (cornstarch substitute)
1 cup of water
2 teaspoons lemon flavoring
3 tablespoons 100% pure vegetable glycerine
Pecan crust (recipe below)
Meringue topping (recipe below)
Separate eggs.
Place yolks, arrowroot powder, water and lemon flavoring into the top of a double boiler.
Whisk, mixing over medium heat until thick.
Remove and cool.
Add glycerine and stir.
Pour into pecan crust and cover with meringue topping.
Bake for 10 minutes or until browned.
Chill 2 hours before serving.
7 carbohydrates per serving, makes 6 servings
Meringue Topping
Perfect Meringue for your Favorite Pie
2 large egg whites
1 tablespoon 100% pure vegetable glycerine
1/4 teaspoon of special vanilla flavoring (check out your health food store for alcohol, sugar, color, salt and artificial preservative FREE, one brand is Spicery Shop).
Preheat oven to 400.
Beat egg whites until stiff.
Fold in glycerine and vanilla.
Bake 10 minutes or until browned.
o carbohydrates
2 large egg whites
1 tablespoon 100% pure vegetable glycerine
1/4 teaspoon of special vanilla flavoring (check out your health food store for alcohol, sugar, color, salt and artificial preservative FREE, one brand is Spicery Shop).
Preheat oven to 400.
Beat egg whites until stiff.
Fold in glycerine and vanilla.
Bake 10 minutes or until browned.
o carbohydrates
Pie Crust Substitue
Perfect Pecan Crust (flour crust substitute)
1/4 cup clarified butter (recipe below)
1 cup ground fresh pecans
Melt butter in skillet or microwave.
Add pecans and stir
Place into a greased 8-inch pie dish and press against side and bottom to form crust. Fill and bake or chill according to pie instructions.
16 carbohydrates per serving, makes 6 servings
1/4 cup clarified butter (recipe below)
1 cup ground fresh pecans
Melt butter in skillet or microwave.
Add pecans and stir
Place into a greased 8-inch pie dish and press against side and bottom to form crust. Fill and bake or chill according to pie instructions.
16 carbohydrates per serving, makes 6 servings
Favorite Flan (custard)
I Love Flan
2 cups unsweetened soy milk, or substitute with nut milk or 2 large beaten egg white
2 tablespoons fresh lemon
2 teaspoons of ground ginger
8 egg yolks
1/4 cup 100% pure vegetable glycerine
2 teaspoons special maple flavoring*
1/2 teaspoon of special vanilla flavoring*
*Check at your local health food store for alcohol, color, sugar, salt, and artificial ingredients FREE. One brand is Spicery Shoppe.
Preheat oven to 325.
Heat milk, lemon juice and ground cinnamon in a 2-quart nonstick saucepan, stirring frequently until almost boiling. Remove and cool.
Beat egg yolks until creamy.
Add cooled mixture, glycerine, and flavorings and mix.
Pour mixture into custard cups.
Place in a large baking dish filled 1/2 to 2/3 way up with water.
Bake 1 hour or until firm.
Refrigerate 1 hour before serving.
22 carbohydrates per serving, yield 6 servings
2 cups unsweetened soy milk, or substitute with nut milk or 2 large beaten egg white
2 tablespoons fresh lemon
2 teaspoons of ground ginger
8 egg yolks
1/4 cup 100% pure vegetable glycerine
2 teaspoons special maple flavoring*
1/2 teaspoon of special vanilla flavoring*
*Check at your local health food store for alcohol, color, sugar, salt, and artificial ingredients FREE. One brand is Spicery Shoppe.
Preheat oven to 325.
Heat milk, lemon juice and ground cinnamon in a 2-quart nonstick saucepan, stirring frequently until almost boiling. Remove and cool.
Beat egg yolks until creamy.
Add cooled mixture, glycerine, and flavorings and mix.
Pour mixture into custard cups.
Place in a large baking dish filled 1/2 to 2/3 way up with water.
Bake 1 hour or until firm.
Refrigerate 1 hour before serving.
22 carbohydrates per serving, yield 6 servings
Mexican Corn Bread
Mexican Corn Bread
Can be served with any meal but is very high in carbohydrates.
1 cup cornmeal
1/2 cup each of amaranth flour and millet flour
1 tablespoon baking powder
1 teaspoon of sea salt (optional)
1 large egg
1 cup of unsweetened soy milk, or can substitute nut milk or 1 large beaten egg whites
1 can (17 ounces) unsweetened corn, drained
1/4 clarified butter (recipe below)
1 medium yellow onion, peeled and chopped
1 small fresh green chili chopped
1 medium red bell pepper chopped
cayenne pepper to taste (optional)
Preheat oven to 400.
Saute onions, green chili and red bell pepper until tender in skillet with melted clarified butter.
Mix first 7 ingredients in a bowl. After mixed add contents from skillet and mix. Pour in a greased 8-inch baking dish. Bake 35-40 minutes. Test for doneness with a toothpick.
37 carbohydrates each 2 2/3 inch piece, makes nine pieces
Can be served with any meal but is very high in carbohydrates.
1 cup cornmeal
1/2 cup each of amaranth flour and millet flour
1 tablespoon baking powder
1 teaspoon of sea salt (optional)
1 large egg
1 cup of unsweetened soy milk, or can substitute nut milk or 1 large beaten egg whites
1 can (17 ounces) unsweetened corn, drained
1/4 clarified butter (recipe below)
1 medium yellow onion, peeled and chopped
1 small fresh green chili chopped
1 medium red bell pepper chopped
cayenne pepper to taste (optional)
Preheat oven to 400.
Saute onions, green chili and red bell pepper until tender in skillet with melted clarified butter.
Mix first 7 ingredients in a bowl. After mixed add contents from skillet and mix. Pour in a greased 8-inch baking dish. Bake 35-40 minutes. Test for doneness with a toothpick.
37 carbohydrates each 2 2/3 inch piece, makes nine pieces
Tuesday, January 29, 2008
Thousand Island Dressing
Delicious Dressing
1/2 cup of homemade mayo
1 tablespoon fresh lemon juice
1 tablespoon unsweetened tomato paste (without citric acid)
1/4 red bell pepper, scrubbed and finely chopped
1 teaspoon scrubbed, peeled and grated yellow onion
1 tablespoon chopped fresh basil
Mix all ingredients in a small bowl and chill 1 hour before serving. Keep refrigerated in container with tight-fitting lid.
5 carbohydrates
1/2 cup of homemade mayo
1 tablespoon fresh lemon juice
1 tablespoon unsweetened tomato paste (without citric acid)
1/4 red bell pepper, scrubbed and finely chopped
1 teaspoon scrubbed, peeled and grated yellow onion
1 tablespoon chopped fresh basil
Mix all ingredients in a small bowl and chill 1 hour before serving. Keep refrigerated in container with tight-fitting lid.
5 carbohydrates
Homemade Mayonnaise
This Delicious Homemade Mayo will be your favorite!
6 large egg yolks
2 cups pure, cold-pressed safflower oil
1/4 cup fresh lemon juice
1/4 cup water (purified)
1 teaspoon sea salt (optional)
1 teaspoon of dry mustard
Beat egg yolks for 2 minutes in a food processor or with a mixer. Slowly add the oil while mixing on high to the yolks. Add lemon juice, water, salt and mustard, mix. Place in a container with a tight-fitting lid and refrigerate until ready to use.
1 carbohydrate per 1/2 cup serving
6 large egg yolks
2 cups pure, cold-pressed safflower oil
1/4 cup fresh lemon juice
1/4 cup water (purified)
1 teaspoon sea salt (optional)
1 teaspoon of dry mustard
Beat egg yolks for 2 minutes in a food processor or with a mixer. Slowly add the oil while mixing on high to the yolks. Add lemon juice, water, salt and mustard, mix. Place in a container with a tight-fitting lid and refrigerate until ready to use.
1 carbohydrate per 1/2 cup serving
Mock Sour Cream
Great Sour Cream Substitute
1 cup low-fat yogurt
1 teaspoon of 100% pure vegetable glycerin
Mix together in a small bowl and chill 30 minutes before serving.
12 carbohydrates
1 cup low-fat yogurt
1 teaspoon of 100% pure vegetable glycerin
Mix together in a small bowl and chill 30 minutes before serving.
12 carbohydrates
Easy Clarified Butter
Clarifying butter is recommended to eliminate the milk sugar from the butter. The milk butter may be harmful for a Candida or yeast condition.
1 pound of unsalted butter(microwave method)
Cut butter into 1/4 inch squares;place in micro-wave safe container. Heat on medium high just enough to melt butter and completely separates. Skim of the white residue from the top and discard. Pour the clear yellow liquid into a storage container. Discard the residue on the bottom of container. When cool, cover and store with a tight lid and refrigerate.
0 carbohydrates
1 pound of unsalted butter(microwave method)
Cut butter into 1/4 inch squares;place in micro-wave safe container. Heat on medium high just enough to melt butter and completely separates. Skim of the white residue from the top and discard. Pour the clear yellow liquid into a storage container. Discard the residue on the bottom of container. When cool, cover and store with a tight lid and refrigerate.
0 carbohydrates
Friday, January 25, 2008
Mashed Potato Substitue
Cauliflower Mashed Potatoes
Lightly steam cauliflower florets until quite soft.
Puree in a food processor or blender until smooth.
Add any of the following:
Calrified Butter (recipe above)
Garlic Powder
Sea Salt
Pepper
Lightly steam cauliflower florets until quite soft.
Puree in a food processor or blender until smooth.
Add any of the following:
Calrified Butter (recipe above)
Garlic Powder
Sea Salt
Pepper
My Struggle with Candida
I had Candida and did not even know it. I would constantly get bladder infections. I battled this for years. Every time I went to the doctor he would prescribe antibiotics. I would get better but before I knew it, my bladder infection would come back. I did some research and not only found that I was killing what was causing the bladder infection but also the good bacteria in my body. It was a never ending cycle. So I research on the net and found Aqua Flora. I can not believe how much better I felt. I lost 30lbs. besides. I feel great and have not had a flare up since. So let hear from more of you and your stories about Candida and Aqua Flora.
Recipes for the Candida Diet
I know that the Candida diet can be very hard at first, but is well worth it. I have stories from people losing as much as 70lbs. in the first 3 months, what amasing stories. I will be inviting them to this blog to share with you. Here are some recipes that I really like.
For the Chocolate Lover
Frozen Treats
1 can coconut milk
1 tablespoon raw cacao
1/4 teaspoon stevia
mix together, pour in ice cube tray
insert toothpick, freeze and enjoy
For the Chocolate Lover
Frozen Treats
1 can coconut milk
1 tablespoon raw cacao
1/4 teaspoon stevia
mix together, pour in ice cube tray
insert toothpick, freeze and enjoy
Great Information on Candida
Here is a link to my hubpages that is full of information about Candida and Aqua Flora.
Aqua Flora. This has alot of live RSS feed about Candida, Autism, and more medical news.
Here is another link to the Aqua Flora website that is full of information.
Aqua Flora. This has alot of live RSS feed about Candida, Autism, and more medical news.
Here is another link to the Aqua Flora website that is full of information.
The Aqua Flora News Center
Welcome the the Aqua Flora Forum
PLEASE FEEL FREE TO ADD YOUR COMENTS, RECIPES AND STORIES ON THIS BLOG AND LETS HELP EACH OTHER!!
Here you are invited to leave you comments, testimonies and your struggles with Candida and your program with Aqua Flora. We would love for you to share recipes, your struggles and fortunes with Aqua Flora. We will be adding new things as time permits so please help us build this blog to help all others that are struggling with Candida.
Thank you all for helping me with this,
Tammy
Subscribe to:
Posts (Atom)
