I get a lot of questions about the Candida Diet (or Anti-Candida Diet–ACD, as I call it). Most of the time, people either want to know what it is I ate and/or eat now (I outlined the different stages of my diet, and all the foods I ate, on the FAQ page, here). Sometimes, however, I receive emails or comments about ingredients I use that other people perceive as “wrong” or not allowed on the diet.
One of the things I’ve discovered after being on the diet twice now–a total of almost 10 years all together–is that there IS no single, all encompassing, one-size-fits-all “anti-candida diet.” Depending on whom you ask, you’ll be given different guidelines and lists of foods that are “acceptable.”
Recently, for instance, I was chatting with another holistic nutritionist here in Toronto who has also dealt with candida herself. The diet she followed included fruits from the get-go (as does the McCombs plan). Other nutritionists or naturopaths will tell you to eliminate fruits; some will say that walnuts are fine, while others will insist that all nuts except almonds must be banned from the diet; and so on.
How does a person know what to eat, then?
The answer is simple, in my opinion: eat what works for you.
I think it’s fair to say that white sugar and flour don’t work for anyone with candida overgrowth. On the other hand, some of us tolerate cashews while others don’t; some can eat sweet potatoes while others have a hard time with them.
In order to determine which foods I could or couldn’t eat, I started by scouring the various anti-candida diets out there (and believe me, there are plenty). My goal was to include the broadest possible list of foods while still improving my overall health. I studied the different diets, and, if a food was acceptable on at least one of the established, respected approaches to treating candida, I gave it a try. This allowed me to expand my ingredient repertoire considerably without worsening my symptoms.
Well, imagine my elation when I discovered that The Body Ecology approach to fighting candida allows one (and one only) type of white potato: red skinned potatoes! Apparently, this variety of spud has a much lower sugar content than other white-fleshed potatoes, so it can be eaten fairly safely without feeding the yeast. Yahoo!
Although I bookmarked this Gingered Potato with Browned Onions and Tomato recipe over a year ago, I didn’t actually try it out for the first time until recently. These days, of course, I’ve no qualms about eating potatoes in any case (heck, I even attempted my first Medjool date–in FOUR YEARS–a couple weeks ago!!). I ate the potatoes as a side dish, being sure to pair them with some hefty protein (in the form of lemony baked tofu). They were moderately spiced, slightly crispy on the outside and creamy smooth on the inside–in other words, perfectly prepared potatoes (just try saying THAT three times out loud–harder than staying on the ACD for two years! Okay, not really.).
Even for those of you in early stages of the Anti-Candida Diet, it’s quite possible that this dish may well be considered a “yes” food. If you try it, be sure you buy red-skinned potatoes, taste a small portion at first, wait a day, and see how your symptoms do. After all, even on a “special diet,” isn’t life always better when there are potatoes in it?
[“Mum, we agree that life is better with potatoes! Also, with walks like this one on long weekends.”]
Last Year at this Time: Hippy Dippy Hemp Milk (gluten free; ACD All Stages)
Two Years Ago: Caramel Ice Cream (No Ice Cream Maker Required!) (gluten free; ACD Stage 3 and beyond)
Three Years Ago: Mint Chip Ice Cream–No Ice Cream Maker Required! (gluten free; ACD Stage 2 and beyond)
Four Years Ago: ACD Update (And a Return to Sweetness)
Five Years Ago: Mex-Ital Tofu Scramble (gluten free; ACD Stage 3 and beyond)
Gingered Potatoes with Browned Onions and Tomatoes
adapted from Meena Pathak’s Indian Cooking for Family and Friends
Simple and quick, these flavorful potatoes work well as a side dish alongside brunch, lunch or a summer BBQ.
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 tsp (5 ml) black mustard seeds
1 tsp (5 ml) cumin seeds (or additional 1/2 tsp/2.5 ml ground cumin)
1 pound (450 g) red skinned potatoes, scrubbed and diced
1 onion, diced
1/2 tsp (2.5 ml) ground turmeric
1 Tbsp (15 ml) ground coriander
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) mild chili powder
1/2 cup (120 ml) vegetable broth or stock
1-inch (2.5 cm) piece of ginger, peeled and cut into thin julienne strips
1/2-1 tsp (2.5-5 ml) fine sea salt, to your taste
5-10 drops pure stevia liquid, to your taste
1 medium tomato, diced
1 Tbsp (15 ml) fresh lemon juice
chopped fresh cilantro, to garnish
In a large frypan or wok, heat the oil over medium heat. Add the mustard seeds and cook until they begin to crackle and pop, a minute or two; then add the cumin seeds and cook another minute. Add the potatoes, onion and remaining spices. Cover and cook over medium-low heat, stirring occasionally, until the onions are soft and translucent, 8-10 minutes. Add the broth and cover once more; cook an additional 5-10 minutes, until the liquid is evaporated, the onions are golden and the potatoes are just soft.
Add the ginger, salt, stevia, and tomato, and stir to combine. Lower heat, replace the cover, and cook a further 4-5 minutes, until everything is heated through. Stir in the lemon juice, garnish with cilantro, and serve. Makes 4-6 servings.
Suitable for: ACD All Stages, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, vegan.
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Disclaimer: I am not a doctor or other medical professional; information about the candida diet presented here is simply a summary of information provided by various health professionals and organizations that have developed candida diet plans. I can speak to my own personal experience only. Please be sure to consult with your own health professional before embarking on a new diet or making changes to your own candida diet.
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
Ricki,
Just a great pic of you and the girls! I will have to make this when E is away. Somehow he doesn’t love potatoes, onions or cilantro, so I’m deprived when he’s around. Glad you’ve got the joy of potatoes back!
Thanks, Cheryl! The Girls were pretty pooped at that point, after an hour of walking through the park! How could someone not love potatoes? LOL! And I think browned onions are one of the most delicious flavors around. . . but that’s just me. 🙂
Eat what works for you. Great advice. I believe in listening to your body. Thanks for the recipe. I am going to try this before. Never really thought of ginger and potato. Awesome.
Thanks, Andy. I’m still working on that part sometimes. . . but I do believe it is what works best, too!
Potatoes are such great comfort food – love this dish (I think one of my favourite ways to eat potatoes is roasted but fried comes pretty close to them – and love that pic of you and the girls – you look so healthy in your runners – and I think your advice is sound for everyone because it is about listening to your body.
Thanks, Johanna! I adore roasted potatoes, too, but this does come in a very close second. 😉 And thanks re: the pic–amazing what the right angle/sunlight can do for one’s looks–ha ha!
Ok now this is such good news as I’m plowing through stage I and craving potatoes, so am going to give this a try! Just one question, though, what is the broth in this recipe?
Glad to hear it, Pauline! But as I said, it may not be for everyone. . . I’d try this with caution and certainly ask your healthcare provider first (or whoever is treating your candida). And sorry about the broth–it’s just plain veggie broth! I’ve added it now. 🙂
You’re so right about finding what works for you. There are more anti-candida diets out there than I can count. It was really confusing when I was a newbie with the diet. I eventually realized that I shouldn’t pick one plan to follow, but combine them to create a plan that was best for me. In discussions with others who have had candida overgrowth, I’ve discovered that candida is often not the only issue (as was certainly the case for me). That’s always something to consider when choosing a personal diet plan, too!
I’ve just started getting red skinned potatoes and tomatoes in my CSA box, so I’m definitely bookmarking this recipe 🙂
Thanks, Marissa! I’m glad to hear you found something that works for you, too! And sounds like a very smart approach. That’s one thing most ACD books do agree upon: other issues are often there in tandem with the candida (how lucky for us, eh?) 😉 Hope you enjoy the potatoes as much as I did!
This sounds like a perfect recipe for ANY diet! I love all the spices and browned onions, and of course, the potatoes! I really admire how hard you’ve worked to find the foods that best support your health, and how you continue to inspire others to find what works best for them.
Thank you so much, Andrea! It’s an ongoing search, still, but I am so far ahead of where I was 3 years ago. 🙂 And glad to know that this dish is appealing for all kinds of diets!
I’m so impressed with your commitment to the ACD and finding what works for you. Glad you can enjoy potatoes now too! I actually don’t tend to eat potatoes much but only because I never know what to do with them. I like the look of this dish though.
Thanks, Emma! I also don’t eat them very often (not sure why. . . maybe residual caution from other diets??), but I do love them when I have them! I think this–and my Best Home Fries Ever–are my 2 favorite ways to have potatoes! 🙂
Ooh, gingered potatoes! That sounds like something that my niece and I would like.
I LOVE that picture! All three of you look so healthy and happy.
I bet she would, too! Give it a try and let me know how she likes them. 🙂 And thanks re: photo. Well, the Girls are certainly healthy. . . I’m happy, though!! 😉
I like your approach to promoting what works for each individual – I think no one size can ever fit all and trying is a recipe for failure, possibly, and lack of success at the very least! And this recipe looks great 🙂
Thanks, Kari! I know that each individual is unique, so why would the exact same diet work for everyone? I think modern medicine is beginning to understand that concept, too, even where medications are concerned. A good thing!! Glad you like the look of the recipe, too. 🙂
Oh yum, Ricki. This recipe looks so good right now (I should really refrain from reading food blogs before eating breakfast). I love red potatoes. They are so creamy, light, and full of flavor. Love the spices you added in there!
Have a great rest of your week and a great weekend.
xo,
–Amber
I know, the perils of reading food blogs! Glad you like them. I like all potatoes, but am happy these red ones are on the “green” list. 😉 Hope your weekend is a good one, too!
Hi Ricki! Gosh, are you correct: there really is no “one size fits all” for ACD….great recipe!!
Well, I know that you are aware of that, too, right Caralyn? Are you all done with the ACD for now? I hope so! 🙂
I am AMAZED by this! I really need to try this soon. 😀 I’m so glad you shared about ACD. When yeast came up as an allergy earlier this year and everything for a yeast allergy diet came up as doing ACD even thought I didn’t have candida I immediately checked out your FAQ page and followed the Whole Approach. I had two boards listing out all the no foods for me that I’m allergic to and that the WA listed as to avoid and all the limited foods. It was completely crazy and I went about revamping it to fit what I felt was right for me and it all worked out. 😀
Debi, I know, it’s crazy, right? But it makes sense that we’d each have our own unique “best diet,” since we are each unique! I’m SO glad it all worked out for you and that you’re getting better and better (keep your eye on those Medjool dates. . . LOL!) 😀
Ricki thankyou so very much
you made me realize something I had forgotten.. I have been eating gluten free, dairy and egg free for about two and half years. Took about a year for my taste buds to change and for it to become second nature to me. But the last few months food has again become the enemy. No matter what I eat these days rite away here comes the same old pain but now that it has been gone for so long it just feels worse. I eat anyway but no enjoyment and usually wait until Iam very hungry before I start to make something to eat. There is no pleasure in it anymore. Till I read something you wrote on Sat June 28 the delicious crunch of an apple, etc. Wow Yes eating is not so enjoyable anymore, but there is still small things that yes I do enjoy thanks for helping me to appreciate that. Now when I eat something I will concentrate the sounds, smells etc and enjoy the moment. Sick of dr’s that offer no help or understanding. a naturalpath is good but not an option financial Again thanks, Teresa
Oh, Teresa, I’m so sorry to hear that you’re having ongoing difficulties. Thank you so much for your note, and I’m glad that the blog can help, even in a small way. I do hope you find someone who can help you and resolve the issues for you!