Candida Recipe – Blanched Greens and Amazing Sauces
If you have ever gone through a candida protocol, you the eating can be a bit tough.
Last night, Natasha and I (I help clean) made a great dish that we wanted to share. To me, the sauces made the dish, below are the recipes to make the sauces.
The items we made were:
- Blanched greens with walnut lemon dressing
- Mixed green salad with a pumpkin seed cilantro sauce (salad not pictured)
- Steamed broccoli – you know how to make this 🙂
- Avocado – slice ’em up
- Pickled onions
Here is how we prepared them:
Blanched Greens – Collards, Spinach, and Swiss Chard
Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain. When cool enough to handle, squeeze out excess liquid. Let the veggies cool completely,s in a single layer on a rimmed baking sheet. Greens can be stored in an airtight container in refrigerator up to 4 days.
Walnut lemon dressing
1 c. lightly roasted walnuts
1-2 cloves garlic, minced
1/8 cup lemon juice
1 TSP Ume plum vinegar
Pinch of real salt (I prefer Himalayan sea salt; it provides essential minerals that benefit the body)
3/4 c. pure, filtered water
Optional for a variation: add 2 teaspoons fresh dill, chopped
To make:
Roast walnuts at 350 degrees until lightly browned. When cooled, add all ingredients to a blender or food processor, and blend until smooth.
Pepita (pumpkin seed) Cilantro Sauce
1 c. pumpkin seeds toasted
2 c. cilantro leaves
1 – 1 ½ c. water
2 Tbsp. lemon juice, freshly squeezed
½ Tsp. Ume plum vinegar (you can substitute another kind if you don’t have this)
Dash of salt
To Make:
Toast seeds until golden (keep the pan moving so you don’t scorch the seeds). Add all ingredients including seeds to the blender and blend until smooth.
