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
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
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.