Towards the end of this diet I found out I have candida which is an overgrowth of yeast in my intestines so have started following a candida diet which is to avoid all sugar and yeast to starve the candida. I'm also taking prescription Nystatin. I've purchased 3 cookbooks online and was thinking of doing the project on The Candida Albican's Yeast Free Cookbook or Healthful Eating cookbook. Both cookbooks look pretty similar. I flipped through the pages and wasn't all that impressed with what I saw. Then I looked at the 3rd cookbook I got, Allergy & Candida Cooking Made Easy. It was the cookbook my doc recommended and I can see why. It is full of great information and really concentrates and encourages a rotational diet to avoid food sensitivities. It contains a lot of other helpful information and not just a list of recipes. It's not a very cheap cookbook though. It's currently $63 new on Amazon but I got my copy used for $40. I will go into more detail on some of the other info that's in this cookbook when I do my review after I finish the project.
For the first recipe I chose to do the Buckwheat Cereal II recipe. The recipe is no secret, just a combination of water and buckwheat. However, I added a few more ingredients to it to make it a little more interesting and tasty so I will share that with you all here. The cookbook provides both a stove top recipe as well as a slow cooker recipe. I followed the stove top recipe and doubled it to serve 2. It turned out too runny for my taste and ended up adding an additional tablespoon of buckwheat.
2 1/2 Cups Water
1/2 Cup Unsweetened Almond Milk
1/4 tsp sea salt
7 Tbsp Buckwheat (ie. Bob's Red Mill)
1 packet of Stevia
1 scoop of Super Seed
handful of blueberries
- Bring water, almond milk and salt to a boil. Add buckwheat, stir and reduce heat to a simmer.
- Cover and let simmer for 10 minutes, stirring occasionally towards end of cooking time. Add more water if needed.
- Stir in Stevia and Super Seed.
- Serve in a bowl and top with blueberries.