Health And Nutrition – Can Asparagus Be Eaten While Following the Candida Diet?


Eating asparagus won’t ruin your candida diet. In fact, asparagus is on the list of vegetables that you should consume in plenty while on a candida diet.

One of the best ways to treat candidiasis and prevent future infections is by maintaining the balance of bacteria in your gut, which you can achieve by eating a healthy diet.

Asparagus is high in fiber, and fiber helps cleanse the gastrointestinal tract by removing toxins that may affect your gut bacteria. It contains folate as well, which fights inflammation caused by candidiasis in the form of joint pain and digestive issues.

If you’re wondering how to incorporate asparagus into your diet, it’s easy. Steam it and serve it seasoned with pepper, or drizzle some olive oil on it and enjoy. You can also pair it with meats, or if you’re feeling adventurous, roast it in parsley, lemon juice, olive oil, and some pepper.

Recipe – Quinoa Tabbouleh


This a Candida Diet friend version Quinoa Tabbouleh recipe, which we have found easy to prepare, tasty, and refreshing.

Quinoa Tabouleh Ingredients

  • 1 cup finely chopped fresh parsley
  • 1/4 Cup sweet onion, or green onions tops, or chive tops, finely chopped (optional)
  • 1 cup of quinoa
  • 2 cups of water
  • 1/2 cup finely chopped fresh mint (optional)
  • 1 medium cucumber, diced (1/4 inch cubes)
  • 2 medium tomatoes deseeded and diced (1/4 inch cubes)
  • 1 Avacado diced (1/4 inch cubes)

Quinoa Tabouleh Dressing Ingredients:

  • Juice of one lime, about a tablespoon
  • 2 tablespoons, extra virgin olive oil
  • 1 medium garlic clove, minced or 3/4 teaspoon of garlic paste
  • 1 teaspoon salt (Optional)
  • 1/8 teaspoon white pepper (optional)

Quinoa Tabouleh Directions

  • Gather all ingredients and necessary equipment
  • Wash, prepare, measure vegetables and herbs.
  • Rinse with hot water in a fine mesh wire strainer.
  • In a medium saucepan, bring the water and the quinoa to a boil over high heat.
  • Reduce the heat to low, cover, and Simmer the quinoa until all the water has evaporated—about 15 minutes.
  • Transfer the quinoa to a mixing bowl and let cool to room temperature.
  • Add tomatoes, onion, cucumber, parsley, and mint into the quinoa and mix thoroughly.
  • In a small bowl, whisk together the lime juice, oil, garlic, salt, and white pepper.
  • Add avocado and dressing to quinoa mix, and gently fold into the quinoa mix.
  • Cover the quinoa mix and refrigerate for at least 30 minutes before serving.

Cook’s Note:

  • If the salad is prepared longer than an hour ahead, do not dice and add the avocado until ready to serve.

Can You Eat Gelatin While on a Candida Diet?


Deep within our bodies, in our digestive system, there is a microbiome populated by gut flora – a delicate balance between bacteria (the friendly kind) and yeast. Together, they make sure our immune system reaches high numbers, and our digestive functions run smoothly. Sometimes, though, this balance is lost.

During stressful times or after an infection that needed a full course of antibiotics, the Candida yeast can invade and overpopulate your gut flora, leaving you vulnerable to fatigue, rapid mood swings, psoriasis, forgetfulness, and even digestive problems. Luckily, the Candida Diet aims to tackle the problem at its root.

Yeast feeds on sugar and refined carbohydrates, much like fuel on gasoline – by removing these two variables from your diet, you will considerably alleviate the symptoms of candida overgrowth. This diet is strict and rigorous, even more so than the Paleo Diet. However, don’t think of it much like a diet, but as a path to improved health, instead. Since you can’t have any sugar, it’s only fair to ask:

Can You Eat Gelatin while on a Candida Diet?

Short answer: YES!

Beware of flavored gelatins; most brands of gelatin in the market have added sugar or artificial sweeteners in them, which can undermine your reason for choosing the candida diet. Usually, non-flavored gelatins tend to be sugar-free, but just in case, always read the Nutrition Facts on the back of products, to make sure you take home the right kind of gelatin.

Does Gelatin Have Any Health Benefits?

Most of us might not have the habit of including gelatin within our eating habits, and that’s because we underestimate their numerous health benefits:

  • Made from collagen, it gives you healthier skin, hair, and nails.
  • It promotes joint recovery after an injury and even prevents further complications.
  • Gelatin also aids in digestion.
  • A source of 18 different amino acids, it fends off inflammation.
  • Gelatin is an excellent source of digested protein (ideal for athletes).
  • There is also a link between its consumption and a better quality of sleep.

Wait! I’m a Vegetarian/Vegan. What Can I Do?

Not to worry, because we have an alternative. Have you heard of agar-agar? While gelatin is, basically, cooked collagen, agar-agar comes exclusively from red algae plants.

Agar-agar is low in calories, saturated fat, and cholesterol. Also, it is completely tasteless, and it’s both sugar and carb-free, which is why it’s so popular in the Japanese Kanten Diet – a popular weight loss program.

Tips to Include Gelatin/Agar-Agar In Your Diet.

Due to their tasteless nature, both options are quite versatile and easy to include in your diet.  Here is a real quick of ideas:

  • Add gelatin to a smoothie.
  • Add gelatin to enrich a hot broth or soup making denser it denser and healthier.
  • Add gelatin to your morning hot coffee or tea.
  • Have gelatin in a glass of warm milk or hot chocolate.
  • Make a gelatin salad, a traditional favorite.
  • Make a panna cotta in any flavor.
  • Make an icebox (no-bake) cheesecake or yogurt pie.
  • Sprinkle some over your ice-cream or yogurt.
  • Make a no-bake souffle.
  • Use gelatin to stabilize whipped cream.
  • Or, my personal favorite, make jello cups and eat them as a snack or dessert with a dollop whipped cream or cool whip on top.

Cooking – Mexican Style Riced Cauliflower


This Mexican fried rice, fire recipe is one we typically prepare on the weekends and use as a side dish in our weekday lunches. However, we frequently use on the site for dinner as well. Find the recipe easy to fix and because we are not terribly fond of tomatoes sauce or tomato paste we have reduced the total amount of tomato paste you might see in some other recipes.

Mexican Style Riced Cauliflower Ingredients

  • 2 pounds (32 Ounces) of rice cauliflower (fresh or frozen)
  • 1 tablespoon chili powder
  • 1 tablespoon sun-dried tomato paste or regular tomato paste
  • 1 teaspoon paprika
  • 4 cloves garlic finely minced
  • 1/2 teaspoon of cumin powder
  • ½ teaspoon white pepper
  • 2 tablespoons sesame seed oil or olive oil
  • 1 cup diced carrots
  • ½ cup diced onion
  • 1 small chili pepper minced (optional)
  • 1 14 ounce can of kidney beans (optional)
  • 1 cup baby or petite peas (fresh or frozen)
  • ¼ cup minced cilantro (optional)

Mexican Style Riced Cauliflower Directions

  1. First, gather all your ingredients
  2. Clean and dice your carrots, onions, and other vegetables you may use
  3. Open drain and rinse your kidney beans and allow them dry as possible
  4. In a large nonstick pan add your oil at a medium setting
  5. Once hot but not smoking, add carrots and cook for a couple of minutes and tell nearly tender
  6. Add onions and cook until translucent
  7. Add cauliflower and cook for two minutes and thoroughly thawed.
  8. Add all other spices and ingredients except the baby peas, kidney beans, and cilantro
  9. Heat for another couple of minutes, stirring gentle, until all ingredients are well combined.  At this point, the cooked cauliflower rice should have a reddish color.
  10. Cook for two more minutes, add baby peas, kidney beans, and cilantro stir thoroughly.
  11. Turn off the heat and remove from burner.
  12. Now, you may serve hot as a dinner side or allow the cauliflower to cool off and stored in a refrigerator for use at a later time.

Cook’s notes

  • I usually add a couple of teaspoons of sodium free chicken bouillon, but this is a strictly optional item, and I don’t always add the bouillon.
  • When working with frozen rice cauliflower, I typically cook each pound separately for about three minutes each to the point that they are not frozen any longer before beginning.
  • While adding the kidney beans is strictly optional, it does bring up the protein level of the riced cauliflower some, and it adds character.
  • I frequently use frozen peas, but I do rinse them in some cool water and allow them to dry, before adding them to the cooking cauliflower
  • Adding chili is purely optional; however, we typically add some finely chopped poblano pepper, or half heat jalapeno, or my wife’s favorite a small Sereno chili.
  • This recipe while intended as a healthier version of mexican rice, is also similar to spanish rice

Prep Time

  • 5 mins

Cook Time

  • 8 – 10 minutes

Total Time

  • 15 minutes

Cooking – Beans As Protein Source


The dietary requirement for protein varies, but beans are a great plant-based source of protein. They are affordable, versatile, and eco-friendly. In addition to being high in protein, beans are also full of fiber, vitamins, and minerals. They are also rich in polyphenols, linked to disease protection and anti-inflammation. Studies have shown that people who eat beans have lower body weight, waist measurements, and lower blood pressure.

Although there is controversy over the nutrient content of beans, there are several reasons to include them in your diet. According to Michigan State University Extension, consuming beans can improve your overall health and intake of vitamins and minerals. Furthermore, beans are easy to cook and can be added to just about any dish. Try out new recipes and enjoy the benefits of this versatile food source. In addition to navy beans, you can also try pinto or black beans for a different flavor.

Another reason to include beans in your diet is high in fiber. A cup of cooked beans provides 16 grams of protein. In addition to this, a cup contains over 85% of your daily recommended amount of fiber. That’s important if you want to get the maximum nutritional benefit from them. And don’t forget to eat them alongside grains and dairy products. This way, you’ll get all the essential amino acids your body needs.

While meat provides 21 grams of protein per serving, beans contain 24 grams per cup. That’s about half the amount found in meat. But they also contain fiber, which is an important nutrient that meat and fish don’t contain. That’s a huge plus! So, if you’re looking for an alternative to meat, consider adding more beans to your daily diet. If you’re unsure which kinds to include, try the following recipes.

Soybean protein is an alternative to meat and dairy. It contains a variety of amino acids and can help you build muscle. Soybean proteins are often called the “building blocks of protein” and can be found in chicken, fish, and eggs. However, many types of beans don’t provide a complete amino-acid profile. If you’re eating beans in addition to meat or dairy, it’s important to pair them with grains and dairy. That way, you’ll get a complete amino-acid profile.

Aside from being cheap, beans are also heart-healthy. In addition to their high protein content, they are also rich in fiber, potassium, and iron. The current dietary requirement for protein is 50 grams a day, about twice the recommended daily intake for many people. A cup of cooked beans contains approximately 29 to 36% of the DV for protein. A cup of boiled soybeans has 63% of the recommended daily DV for protein.

Beans are a low-protein source but are packed with amino acids. A half-cup serving of cooked beans contains 10 grams of protein. Increasing the amount of beans in your diet is a good idea if you’re unsure about a particular food’s amino-acid content. A study published in the Journal of Nutrition and Cancer concluded that soybeans have the highest protein levels per gram of protein compared to other plant-based foods.

When it comes to protein, beans are equal to meat in terms of calories, but they are a better source of fiber and water than meat. Therefore, it’s possible to include beans in your daily diet without feeling hungry. A portion of cooked beans contains about 16 grams of protein, which is about the same as a cup of meat. Additionally, a cup of beans has 24 grams of fiber, over 85% of the daily fiber requirement.

The benefits of beans are many. In human and animal studies, bean intake has been associated with a lower risk of colorectal cancer. Researchers think that the high fiber content of beans may play a role in this. A recent study examined the impact of fiber intake on colon polyps in cancer survivors. Higher fiber intake was associated with less risk of recurrence. A high-fiber diet also lowers the risk of cardiovascular diseases.

Beans And Dietary Eating Styles

Beans can be worked into most dietary patterns.  This is especially true if a person wanted to go on reduced meat or vegetarian diet pattern.  For those who follow the Paley of diet, try Tepary beans, they are a wild native form of beans.  Tepary beans are commercially available and will be one of the non-domesticated forms of beans.

Style of bean

Beans can be eaten in many forms, which can include

  • As Pulses (dried beans) – which can be cooked from a grounded the flour, and canned
  • As Vegetable (green bean, salad garnish); including been britches
  • As Greens – eaten raw or cooked with other vegetables


Beans can be incorporated into your meals in many ways, some always are shown below:

  • As Kettle beans; for example, ham hock beans
  • In chowders, soups, stews, and chilies
  • In salads as greens, green beans, fresh bean seeds, or as cooked beans
  • As a side dish; for example, refried beans
  • Deep fried for example, breaded and fried as finger food
  • In cakes and bread as an amendment; by adding cooked bean paste or bean flour to increase protein levels

Long-term Food Storage

Bean store well and depending on the storage method can be stored for years.  Among the storage methods possible are:

As dried beans

  • If properly stored, dried beans are a long storing method, which can be stored for up to five years or more
  • Bean Britches, which are a dried form of green beans, may also be stored for a couple years

As canned beans

Hold canning beans can be stored for two to three years, as well, and maybes canned in a number of ways, including canned:

  • As part of another dish; for example, white bean chowder, stews, and/or relishes
  • As bean dishes; for example, Boston baked beans pork and beans, refried beans, or simply as precooked canned beans (season are otherwise)
  • As canned or pickled green beans

As frozen beans

In much the same way as canned beans, beans can be cooked and frozen or frozen as fresh vegetables for a few months.  Among the ways you can accomplish this are:

  • As part of another dish; for example, white bean chowder or soups
  • As bean dishes; for example, Boston baked beans pork and beans, refried beans, or simply as pre-cooked canned beans (season are otherwise)
  • Has frozen green beans or fresh bean seeds
Beans – A Miracle Of Nutrition