Today’s post is centered around a new book I just finished: Living Candida Free. This book is so good I read it in 2 days!
*There is chance to win a free copy at the end of this post
Living Candida Free is about Candida, or the correct term Candida Related Complex (CRC), which is when the body has a over growth of yeast. Candida occurs naturally in our bodies, but can easily grow out of control (feeding on sugars) creating CRC.
Some symptoms of Candida (CRC) include
- recurring yeast infections
- intense sugar cravings
- skin rashes
- sinus infections
- weigh gain
- and more
This book in my opinion does a great job of walking you through candida. How it works, why some people who eat a lot of sugar have no symptoms while others can’t even handle a piece of fruit without having a candida flair up.
This book also goes into what foods you can eat and what foods to avoid. It provides a meal plan for those interested, 100 candida friendly recipes (1 recipe included below). It also contains a few excuse busters (which help you check yourself, before you chicken out!), oh and one thing I really liked is a substitution guide – this book does a great job of explaining how to modify your recipes so that they’re more appropriate for an anti-candida diet. I think that last part is so important when it comes to eating healthy in general!
It’s written by Ricki Heller, an expert in candida if I do say so myself! She is a registered holistic nutritionist, a college teacher, a cooking instructor and an author who’s been studying candida for over 20 years! Ricki shares her journey with candida at the beginning of the book, it’s so good (you really feel for her!) And it’s something that I can certainly relate to as I’m sure you can in some way or another.
Personally, I’ve dealt with candida (CRC) for a few years, especially when I worked at Whole Foods Market in the bakery. Talk about sugar cravings! I’ve had all signs of candida clear up only to return again when my diet wasn’t as clean as it could be. Ricky does a great job of making Candida (CRC) management less of a chore and more of a journey you want to embark on.
I wanted to ask the expert a few questions for myself…
4 Candida Questions for Ricki Heller
1). How would you explain candida to someone that’s never heard of it?
Basically, candida is an overgrowth of a natural yeast, candida albicans, that already lives in and on the body. In a normal, healthy body, candida is kept in check by all the other co-existing microorganisms, such as bacteria, germs, and lives harmoniously with them. But sometimes, if the balance is upset (either by an unhealthy diet, taking antibiotics, other medications, environmental toxins, etc.), then the candida grows out of control, damages the gut lining, and can wreak havoc all over the body. “Candida” is really a shortcut name for Candida Related Complex (or CRC), as candida itself isn’t a disease; it’s only when something happens to trigger an overgrowth that people begin to experience symptoms and feel unwell.
2). What would you recommend for someone trying to cut back sugar?
I’d say the key is to find satisfying substitutes you can enjoy without feeling deprived, and to move slowly. Most of us in North America eat way too much sugar (around 70 pounds a year!). If you can cut back a little at a time, then slowly replace sugar with other more natural sweeteners, you won’t even miss it (I promise!). For me, the key was finding substitutes that taste great and learning to use them in a way that I could share with my friends and family. I’m still a chocaholic and still enjoy sweet foods, but don’t eat sugar at all any more (and haven’t since 1999). Instead, nowadays I make my own chocolate and other desserts to ensure they’re anti-candida friendly.
3). How do you eat candida friendly with your husband, does he eat candida recipes?
Yes, my hubby eats what I eat! In fact, the main difference in our diet has nothing to do with candida, but more to do with the fact that he’s an omnivore, so he eats meat, chicken, etc. (he doesn’t have CRC). Typically, he’ll enjoy whatever I cooked for dinner that night, and, if he wants some animal protein with his meal, he’ll just add a piece of fish or chicken on the side. Living with an omnivore was really helpful to me when I planned out my Candida Kick-Start course, as I was able to cater to both omnivores and vegans that way when I designed the recipes and meal plans. And one of the things I’m most proud of in the book (Living Candida-Free) is that the recipes are good in their own right—I didn’t want to include anything I wouldn’t be happy to serve to friends.
4). How prevalent is candida?
I’d say candida is much more prevalent than we realize! One of the doctors who pioneered anti-candida treatments has called it a “hidden epidemic” in our society. So many of our health problems occur as a result of too much sugar in our diets, but processed foods, pesticides, and other environmental factors contribute as well. We are all dealing with so many more toxins than our ancestors did that our bodies can’t fend off invaders like candida as well as they used to. It’s just beginning to be recognized more by the mainstream, so I predict we’ll be seeing more of it as years go by.
Now, onto a recipe…
This is a really fast and egg-free version of a scramble (like scrambled eggs). Most vegan versions use tofu so I was super curious about this! It did not disappoint (Peter liked it as well!)
Chickpea Breakfast Scramble
- ½ cup chickpea flour (garbanzo bean)
- ½ cup vegetable broth or stock
- 1⁄8 teaspoon ground turmeric
- Pinch of sea salt, or to taste
- ½ medium-size tomato, chopped
- ½ small zucchini, diced
- ½ cup (120 ml) broccoli florets (we used kale instead)
- 1 teaspoon dried dill, 1 teaspoon dried parsley, or chopped fresh parsley or cilantro (we used 2 Tbsp. fresh cilantro)
- 1 tablespoon extra-virgin organic olive oil
- ½ medium-size onion, chopped
- Avocados & Hot sauce (We served this with mashed avocados and hot sauce) optional but recommended
- In a medium-size bowl, whisk together the chickpea fl our, broth, turmeric, and salt until
- Add the tomato, zucchini, broccoli (or kale), and herb of choice and stir until the veggies are
- In a large, nonstick skillet, heat the oil over medium heat. Add the onion and sauté until
- translucent, for about 7 minutes.
- Add the chickpea mixture and stir once or twice, as you would scrambled eggs.
- Keep stirring as the mixture comes together, cutting large pieces with a wooden spoon or spatula to create a mixture that looks like scrambled eggs, for 5 to 8 minutes.
- Keep cooking until the “egg” mixture is dried throughout, for another 5 to 10 minutes.
From Living Candida Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong © 2015.
This recipe tastes just like scrambled eggs to me… it’s been a few years since I’ve had them but my mind is running with the idea, so many filling options:) I hope you give this recipe a try.
*Giveaway is Now Closed: Congrats Kelsie!
Now, to win a FREE copy of this book…
Do These 3 Things
- Sign-up for our newsletter below by checking the box below (that’s how we’ll notify you if you win!)
- Leave a comment below and let us know “What’s one thing you struggle with when it comes to sugar?”
- Share this post with someone you know who is interested in eating less sugar!
Winner will be announced on Friday via email and in Next Week’s Newsletter! Or, you could just go buy Living Candida Free Here :)
Good Luck Friends!