Candida Recipe – Blanched Greens and Amazing Sauces

Candida Recipe – Blanched Greens and Amazing Sauces
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Categories:Black Mold, Candida, candida overgrowth, Epstein-Barr Virus, Hashimoto's Disease, Healthy Recipes, Hypothyroidism, Mold Toxicity, Thyroid Disease

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:

  1. Blanched greens with walnut lemon dressing
  2. Mixed green salad with a pumpkin seed cilantro sauce (salad not pictured)
  3. Steamed broccoli – you know how to make this 🙂 
  4. Avocado – slice ’em up
  5. 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.


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