The Can-Do Candida Diet: February 2014
Can-Do Candida © Isabelle Burden 2013 All rights reserved

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Wednesday, February 5, 2014

Pork Fried “Rice” for the Candida Diet


It seemed about time to put the desserts on hold and offer a candida can-do take on a savory standby: the stir-fry. 

I made this grain-free fried "rice" for my family dinner last weekend and what can I say but that it was a huge hit.  Take out the starch and sugars from the white rice and this dinner is a lean, mean, feeding machine.  Plus, it’s easy to make in a large batch, or to prepare ahead of time in components to make a weeknight meal easier.    


The secret to this Chinese-inspired candida diet dinner?  Cauliflower.  Simply pulse raw cauliflower florets until they break down to rice-like grains, pat them dry with paper towel, and throw them into the stir-fry pan: simple, healthy, and my family didn’t miss the rice at all.  

This recipe holds the key to achieving the right levels of Asian seasoning in the marriage of garlic, ginger, sesame oil, and Bragg liquid aminos, while just a touch of stevia brings that sweetness we love in our chinese takeout sauces.  For anyone who is unfamiliar with this last product, I believe it is a must-have condiment for any candida kitchen.  It makes an excellent taste replacement for traditional soy sauce, and can be found at most health or whole food purveyors.  You can even order it on Amazon if there isn’t a seller nearby. 

Bragg liquid aminos is a soy-based product (so if you have a soy allergy, this one isn’t for you) that also contains essential amino acids that aid in the synthesis of proteins in the body.  Bragg’s product is also non-fermented, which is key for the candida diet. 

With flavorful chunks of organic ground pork, this dish feels rich and filling enough to pass for the original, or at the very least, take its place in your candida diet.  If the pork is a concern, you could try replacing it with ground turkey or chicken, or sub it with extra veggies for a meat-free version.  Personally, I like to have meat every now and then, though the majority of my meals remain vegetarian. 

This pork fried “rice” is also delicious when eaten cold, say, right out of a repurposed takeout carton the morning after a night out.  This dish is the perfect, balanced replacement for those greasy Chinese food cravings, and guess what, no grains, no GMOs, and no guilt!               

Ingredients:

For the pork:

Canola oil (or other vegetable oil) to coat pan
2 cloves garlic, sliced
1 ¼ tsp minced fresh ginger
Organic, ground pork (about 2 lbs in this recipe)
Salt
Freshly ground black pepper
1 ½ tsp toasted sesame oil
1 tsp Bragg liquid aminos

Place a large skillet on the stovetop over medium heat.  Coat the bottom with canola oil.  To the hot oil, add the garlic and ginger.  Sauté these until the garlic begins to soften (about 1-2 minutes).  Add the ground pork, and immediately add salt and pepper to taste.  Pour the sesame oil and the liquid aminos over the cooking pork.  Using a wooden spatula, break the meat into small pieces. 

Cook over medium-low heat until the meat begins to brown, stirring frequently to avoid burning. 

Once the pork is cooked, turn off the stovetop and transfer the meat to a clean plate.  Place this in reserve for now. 


For the stir-fry sauce:

2 tbsp. Bragg liquid aminos
1 tsp toasted sesame oil
¼ tsp liquid stevia

In a small bowl or mug, combine the ingredients.  Set this aside for now.


For the stir-fry:

3 eggs
½ tsp. Braggs liquid aminos
Canola oil to coat pan
2 cloves garlic, chopped
1 tsp minced fresh ginger
½ cup finely chopped carrots
½ cup frozen garden peas
1 cup chopped scallions
Salt
Freshly ground black pepper
1 ½ tsp toasted sesame oil
1 tsp Bragg liquid aminos
3 cups cauliflower “rice” (raw cauliflower florets pulsed in the food processor)
Prepared pork
Stir-fry sauce
1 cup mung bean sprouts

In a separate bowl, beat the three eggs together with ½ tsp of Bragg liquid aminos, salt, and pepper.  Set this aside for now. 

Place the pan used to cook the pork over medium heat and coat the bottom with oil.
To the hot oil, add the garlic and ginger and sauté for 1 minute.  Add the carrots.  Sauté carrots in oil about 4-5 minutes.  Add the peas, sauté another 3 minutes.  Add the chopped scallions.  Salt and pepper the vegetables, stirring in the sesame oil and liquid aminos. 

To the vegetable mixture, add the cauliflower “rice”.  Sauté this a few minutes, integrating the cauliflower with the other flavors, then add the cooked pork back into the pan.  Add the stir-fry sauce and mix all ingredients together.  Add the egg mixture into the middle of the pan, and scramble them into your “fried rice”. 

Lastly, add the bean sprouts.  These only need a few seconds to cook as they should stay crunchy. 

Serve hot and store leftovers in an airtight container in the fridge for up to five days.