Candida Albicans is naturally found in our bodies. It is part of our ''normal'' intestinal flora which helps digest food and support our immune system. Some factors, such as antibiotics, medications or diet high in sugar can cause an imbalance of microorganisms. At this time, the Candida is developing rapidly and damages the intestinal mucosa, which is defined as a candidiasis. A Candida overgrowth causes many unpleasant symptoms.
Some examples of symptoms include:
• Food Cravings, particularly sugary foods and bread
• Digestive problems including: gas, bloating, diarrhea and/or constipation
• Weight gain
• Fatigue, insomnia
• New allergic reactions
It may be hard to believe that all of these symptoms can be eliminated by following a diet and changing our lifestyle. Yet it can!
Ricki Heller finds a way to make this change of diet more '' normal '' and less scary. The diet is strict, but the recipes suggested will help you to enjoy your food. In addition to anti-candida recipes, Ricki and Andrea Nakayama are the first authors to propose vegan recipes. They offer 100 anti-candida recipes, including a delicious recipes of ''Unchocolate'' Cookie Dough Truffle Balls made with carob powder (featured in picture below). They suggest a menu of one week for phase 1 and 2 , as well as 3 days ''Fast track'' to come back on track if it's necessary.
To learn more about Ricki Heller and get more of her brilliant delicious sugar free, gluten free, allergy friendly recipes please visit her website at www.rickiheller.com And to purchase her book, Living Candida Free, please click here.
Raw Chocolate Chip Cookie Dough Truffles
1 cup (240 ml) well-cooked and drained chickpeas or white beans
2 tablespoons (30 ml) coconut sugar (see note)
3 tablespoons (45 ml) smooth natural seed or nut butter (I use almond butter)
1 tablespoon (15 ml) coconut oil
1 teaspoon (5 ml) ground cinnamon
2 teaspoons (10 ml) pure vanilla extract, or 2 teaspoons (10 ml) vanilla powder
1/8 teaspoon (0.5 ml) green stevia
3 tablespoons (45 ml) coconut flour
2 1/2 tablespoons (37.5 ml) unflavored or vanilla raw protein powder (pea or rice)
Pinch of fine sea salt
3 tablespoons (45 ml) plain or vanilla unsweetened almond milk or other allowed nondairy milk or more, as needed
1/3 cup (80 ml) homemade carob or chocolate chips (page 205) or cacao nibs
Chocolate Coating (optional; makes enough for about 15 truffles)
1/4 cup (30 g) raw cacao powder
3 tablespoons (45 ml) coconut oil
1/8 to 1/4 teaspoon (0.5 to 1 ml) green stevia
1/2 teaspoon (2.5 ml) vanilla powder, or 1 teaspoon (5 ml) pure vanilla extract
Makes about 30 truffles (recipe may be halved)
Tip: Looking for a place to purchases these delicious ingredients in the Vancouver, BC area? Check out our GLOW retailer Pomme Natural Market - a NEW local chain of organic grocers with locations currently in Port Coquitlam and in downtown Vancouver on Davie St.
As a snack, you can eat the dough right away.
For truffles, scoop about 1 tablespoon (15 ml) of the dough at a time and place on a cookie sheet. Freeze until just firm, then roll into balls. For uncoated truffles, store in a covered container in the refrigerator for up to 4 days, or freeze. If coating in chocolate, return the truffles to the freezer while you prepare the chocolate coating.
Make the coating: Place a medium-size metal or heatproof glass bowl over a small pot containing about 1 inch (2.5 cm) of simmering water (be sure that the bowl is big enough to cover the pot, and that it isn’t actually touching the water). Place the coating ingredients in the bowl and stir frequently until everything is melted and smooth. Remove the bowl from the pot and turn off the heat.
To coat the truffles: Place a ball on a fork and dip into the chocolate, allowing any excess chocolate to drip back into the bowl. Tap the fork against the top of the bowl so that excess chocolate drips through the tines and back into the bowl. Slide the ball off the fork and back onto the cookie sheet, and repeat to coat the remaining balls. Return the cookie sheet to the freezer to chill just until firmed up. You may repeat the dipping process for a thicker chocolate coating. Store in a closed container in the refrigerator for up to 5 days. May be frozen.
Note: For Stage 1, omit the coconut sugar and use more stevia, to taste.
From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015.
Mélissa Fortin for Team GLOW