Last Updated on August 26, 2020
My diet is made up of fresh, healthy foods.
I try and grow as many vegetables and fruit as possible. I also cut and process my food on the spot, to ensure nutrients and flavor are preserved.
For breakfast, I usually have organic rolled oats. I plan on starting to buy groats, mill them myself, and end up with fresh oatmeal with all the lovely oils and flavors preserved. The result is a very creamy rolled oat. Once you cook the oats in water or a little bit of non-homogenized milk, the taste is delicious. It’s so good; you won’t want to eat it any other way. I often cook the oatmeal with raisins and serve it with a bit of honey on top. I’ll have a large banana, a couple of small kiwi fruit, or berries as well.
Other breakfast options include a couple of eggs with grilled tomato, steamed spinach, and avocado. Notice how there’s no bread in with the mix. I very rarely eat any bread.
For lunch, I often have stir-fried vegetables, including bok choy or gai lan. I have some lean protein as well – a piece of tofu. I eat organic tofu two to three times per week. I’ll serve the vegetables with soba (buckwheat noodles) or brown rice. I also include garlic in the stir-fry. I eat anywhere from two to ten cloves of garlic per day. I eat a large range of vegetables, depending on what we have in the garden at any one time.
- Are sugar and carbs off-limits on the Candida diet?
- 6 Home Tests To Detect Candida Yeast Infection
- 4 Reasons To Avoid Diet Soda With Candida
- Candida Patients And Low Blood Sugar Issues
For supper, I might have a piece of salmon with a big salad that includes a variety of greens, including purple lettuce and radicchio. I also add spring onion, spinach, edible flowers like borage or nasturtium, tomato, Kalamata olives, and cucumber. Sometimes I’ll also add some goats’ feta. Herbs are another essential part of my salad. I might put a big handful of fresh basil or other herbs into the mix.
For my salad dressing, I’ll squeeze some lime juice over the top and add minced cloves of garlic. Next will be the juice of a large lemon, two tablespoons of extra virgin olive oil, a dash of sesame oil, and a sprinkle of salt and pepper.
Sometimes I’ll also add a tiny little bit of anchovy sauce to give the salad a fantastic flavor.
Salad is always consumed fresh, and the rest is binned. We never keep what’s left at the end of the meal. I recommend starting each meal fresh rather than eating leftovers.
We like all sorts of different foods in our household. Greek, Italian, Vietnamese, French, and Japanese are all popular around here.
I don’t often eat desserts. I’ve got to watch my ever-expanding waistline. If I’m going to make anything, I might make a dish called hallway, which is semolina cooked in butter. In the summer, I might have some yogurt or fruit if I’m feeling peckish in the evening.
I drink one or two glasses of wine about two to three times per week. Apart from that, I drink a lot of purified water.