The Can-Do Candida Diet: December 2013
Can-Do Candida © Isabelle Burden 2013 All rights reserved

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Tuesday, December 17, 2013

Candida Diet Eggnog: Happy Healthy Holidays


Think eggnog is too complicated for your anti-candida Christmas?  Think again.  This quick and easy recipe can be made in 20 minutes or less, and is easy to multiply for bigger parties.  

Coconut milk keeps this eggnog as rich and creamy as the original, without the dairy.  



It’s important to keep dairy to a selective minimum on the candida diet, as milk and milk products do have high levels of natural sugar that can aggravate candida.  For many, dairy also has inflammatory properties that can add to the systemic reaction that candida causes, and worsen candidiasis symptoms.  

So if you’re looking to skip the pain and gain the flavor, try this non-dairy ‘nog sweetened only with stevia. 

Candida Alert: While liquor is a traditional ingredient in eggnog, many alcohols, particularly dark drinks like bourbon or rum, have high concentrations of sugars that will feed candida.  So if you do choose to get festive with your eggnog, be aware that you might have to deal with health consequences beyond your typical hangover.   

Ingredients:

3 egg yolks
1 ¼ cups coconut milk
1 ¼ cups unsweetened vanilla almond milk
1 tsp vanilla stevia (or 1 tsp. each vanilla extract and liquid stevia)
¾ tsp nutmeg
tsp cinnamon
Dash of clove
Pinch of salt

Makes: 4-6 servings

In a large, heat-safe bowl, whisk three egg yolks. 

In a saucepan on the stove, combine the coconut milk and almond milk.  Turn the stove to low-medium heat.  Slowly raise the temperature of the milk mixture until the milk steams but does not simmer. 

Add the spices and stevia and allow these to cook in the milk.

The next step of the process is called tempering: slowly adding a hot ingredient to a heat-fragile one to avoid instantaneous cooking. 

Once the spiced milk has been heating on the stovetop for about 6-8 minutes, slowly begin to add this milk to the yolks, whisking the yolks as you do so.  Begin by adding in little more than a tablespoon of milk, then a few more, then a few more, once the yolks have been tempered into the mixture. 

If further cooking is desired for safety reasons, you may return the tempered eggnog to the saucepan for a few minutes (less than five) but cook over low heat only, and be aware that you may encounter some solids, which may need to be strained out later using cheesecloth.  

Chill the mixture overnight for maximum flavor.  Serve cold.  Happy Holidays!


Wednesday, December 11, 2013

Candida Diet Madeleine Cakes: J’adore - Let’s Bake More!


“And suddenly the memory returns.” 

So writes Marcel Proust in “Remembrance of Things Past”.  At the taste of “those short, plump little cakes called 'petites madeleines,' which look as though they had been molded in the fluted scallop of a pilgrim's shell”, the speaker is transported to a world of warmth, of wonder, and of memory. 

Food possesses this magic in spades.  How often do we taste – or even more likely, smell – something that takes us back to childhood, to the people who we loved and whose kitchens we associate with the poignant moments of our pasts?

I grew up on Manhattan’s lower west side, on the edge of a neighborhood called the meatpacking district.  When I lived there, it was teetering on the cusp of transitioning into the gentrified, high-end district is it today. 

I can recall going for walks with my father, riding on his shoulders far above the cobblestone streets, and visiting one bakery in particular.  Today, I wouldn’t be able to pick out the fa├žade of this bakery out of a photo lineup, but I remember their madeleines.  The small, French cakes fit perfectly into my toddlers’ hands, and their delicate vanilla flavor was pleasing to my childish taste buds.  They were given to me in an open-mouthed wax paper bag: one for now, one for later. 

These health-conscious madeleines are guaranteed to evoke the memory of every delicious, sugary little cake you’ve ever tasted - they’re so good you’ll forget you’re on a sugar-free diet.  Moist and buttery, with a light flavor of vanilla and just a hint of lemon, my family and I all agreed these madeleines are a dead ringer for the originals.  

Ingredients:

2 cups almond flour
2 tbsp coconut flour
¼ tsp cream tartar
1/8 tsp baking soda
tsp salt
3 eggs
¼ cup + 2 tbsp salted butter, melted
3 ¾ tsp pure vanilla extract
2 ½ tsp liquid stevia
1 tsp lemon zest



Preheat the oven to 350 degrees.

Grease the madeleine tin with butter and set it aside for now. 

In a large bowl, combine the almond flour, coconut flour, cream of tartar, baking soda, and salt.  Stir to combine. 

In a separate, medium-sized bowl, beat three eggs.  To the beaten eggs, add the melted butter, vanilla extract, liquid stevia, and lemon zest.  Stir these to combine. 


Add the wet ingredients into the dry and mix them together into a sticky, wet batter.  Spoon this batter into the individual molds on the madeleine tray.  Each mold should have enough of the batter to fill it completely, with a little extra piled on, rising about ¼ to ½ inch above the rim of the mold.  This, once baked, will create the classic “hump” characteristic of the back of the madeleine cookie.    


Bake the madeleines for 13-15 minutes, rotating at the halfway point to ensure even baking.  The cakes should not brown, but should feel springy to the touch.  


So what are you waiting for?  Get to baking; get to memory-making!