I’ve been on a candida cleanse for about three weeks now. I feel wonderful – my brain fog is gone, my energy levels are restored and I don’t have any cravings.
I realized might have been suffering from a mild form of candida all my life, which has affected my energetic balance, and my joints.
I truly believe eliminating candida can be on most of our priority lists, as the fungus or yeast when itsout of balance is at the root of many food addictions, and is also decaying the body.
Candida symptoms include a bloated belly, issues with digestion (which cause us to over eat as the nutrients aren’t properly absorbed, the intestines and colon are blocked), cravings for sweets, cravings for carbohydrate foods (breads, pasta, grains), brain fog or loss of ability to think sharply and clearly, etc. the list goes on, as candida is at the ROOT of so many of the bodies problems.
Unfortunately, many of us from different cultures have been raised on addictive candida-feeding diets. Most of us haven’t been breast fed long enough from birth for our gut to have a healthy balance of natural probiotics. This affects the immune system, and there we have all sorts of “problems” with viruses, disease and aging.
Being candida free is truly liberating! But the road there may not be easy and a gradual change can be beneficial. I’m here to support you!
After a few weeks without any sweets, I began to really enjoy the natural sweets which are candida friendly – like licorice root tea (also anti-fungal), stevia, anti-fungal vegetables like rutabaga and turnips. My tastebuds were reborn~!
We had a pumpkin leftover from our fall harvest, which has been sitting decoratively here for so long. As it began to get soft, Iwondered what we can do with it – perhaps make a pumpkin pie? But … a gluten-free candida friendly pumpkin pie?
I found a recipe, tweaked it a little, and voila! REALLY enjoying the result. Soft melt in your mouth pumpkin custard baked to perfection … This indulging treat was so pleasurably delicious after weeks of strict discipline and cleansing. Having a bit of discipline really makes one APPRECIATE and feel GRATEFUL for the food, and eat it with pure pleasure and delight, savouring each bite …
Here is the guilt-free recipe – ENJOY!
(Now keep in mind, if you are on a candida eliminating diet pumpkin is considered a starchy and sweet vegetable to avoid. But when you feel a balance restored, I think its fine to re-introduce those wholesome vegetables. My body said YES!)
1 3/4 cup oat flour or almond flour (any gluten-free flour works)
1-2 tbsp coconut oil
1/3 cup almond butter (you can also use ground soaked cashews/almonds)
Pinch of pink rock salt
1/2 tsp cinnamon
1 1/2 cups pumpkin puree (roast the chopped pumpkin and blend it)
2/3 – 3/4 cup soaked raw cashews
1/3 cup pure almond milk
1/3 cup xylitol or 1/4 cup stevia (use less if you like, just taste test)
2-3 tbsp coconut oil (we love it its also helpful to kill candida)
1 tbsp fresh lemon juice
1 tbsp arrowroot powder
1 1/2 tsp cinnamon
Pinch of freshly ground nutmeg
Pinch of all spice
Pinch of ground cloves
1 tsp vanilla extract (or 1/2 tsp vanilla bean powder)
Pinch of sea salt
Preheat oven to 400°F. Grease a pie plate with coconut oil.
In a food processor, mix the flour, coconut oil salt and cinnamon for the crust until fine and crumbly, then add the almond butter or nuts. Press the mixture into the pie plate.
In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Blend until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set.
We served it with a scoop of coconut ice cream (sweetened with agave)!
Enjoy your creation and post comments if you tried it out, I love your feedback!