It is sunny, hot, muggy and humid.
That is an observation, not a complaint. I’ll take it over winter any day.
I haven’t been posting food epic-ness in a while, not because I don’t cook, or because I don’t love you. But because I’ve been eating the same boring shite for weeks!
Meat, fat, veggies. Repeat. Nothing exciting enough to post for you lovelies. I do have one trick up my sleeve though. Sweet ‘n sticky True Blood Sweet Potato Fries and Roasted Plums. These were made weeks ago. I filed them in my brain under “Post Later”. Why the True Blood reference? First of all, I am obsessed with the show, and am truly enjoying the latest season. I added plums to the mixture, and once they cooked down, their juices and skin wept, oozing dark crimson red that glistened and gleamed, like blood. My iPhone camera simply did not do these tasty morsels justice. You’ll know what I mean when you whip these up.
I know some of you have found my site looking for help and advice in dealing with candida. I am no expert, and am not a medical practitioner. I have spent months researching, and practically ripping my hair out in frustration. This is an awful affliction, and I would wish it upon no one. In reading about hormone imbalances, I’ve now come to the conclusion that my candida may be a problem of estrogen dominance. I have contacted a naturopathic clinic in Toronto as a last resort. I’ve had it with this crap. I’ve also considered traditional chinese medicine, which I may still look into. We’ll see.
I will list some examples of anti-fungals one should add into their diet to weaken candida. I will also mention that it helps to rotate anti-fungals. Candida is one sneaky bitch. She’ll get used to one anti-fungal, and when she does, you have to switch.
Coconut oil – this magical oil is comprised of medium-chain triglycerides, which your body will burn for energy immediately. It is also extremely high in lauric acid, second to breast milk. Lauric acid is anti-fungal. It is best to take coconut oil on an empty stomach, but I’m warning you: die-off symptoms of candida are brutal, and coconut oil produces some of the worst, I found. Think nausea, bloating, and gas. I feel like vomit for hours after taking coconut oil. In fact, right now, I can’t even stand the smell of it.
Kyolic garlic supplements – this is aged garlic that is super-concentrated. I took several high dose (1000mg) a day for a month. Be sure to rotate, and be forewarned: die-off symptoms are yucky.
Onions – add onions to everything you cook, as they are nature’s anti-fungal as well as garlic. Raw garlic is best, but wow, oh wow…the pain and discomfort of die-off!
Oil of oregano – this oil is a real killer. I always have some in case of sniffles or flu-like symptoms arise. You need the super potent version, however. Look for 90% and above potency. Carvacrol is the active ingredient. Take an eye-dropper full under the tongue several times a day. It’s nasty, and there’s some die-off, but it’s not horrible.
I’ve also used different yeast-eating enzymes with some success. Candex was the first I tried, then Syntol, now YST Management. Remember to lay off all starchy foods (no sweet potato fries, parsnips, or even squash), no fruit, no dairy, absolutely nothing fermented (vinegar, soy sauce, alcohol), no mushrooms. Meat, fat, veggies. Repeat.
Diet will not help alone. I’ve read countless stories of men and women who’ve been on an anti-candida diet for up to two years, and still can’t get rid of it. This is why I’m finally reaching out for more help. You must be relentless in your search, no matter how crazy you think you’re going. You cannot give up. You will destroy this beast. I know I will. I have to keep reminding myself.
Who wants some FOOD?
One evening, I threw a lamb shoulder into the oven with only a few ingredients: dried sage, dried rosemary, garam masala, salt and pepper. I smashed up a ton of garlic and stuffed it under the lamb. I blasted it in the oven on convection roast at 400 degrees for about half an hour. This is when I thought to myself, “SELF! You have PLUMS! Throw ‘em in there!” I cut up two plums, and dotted the whole thing with butter, because butter = love.
After ten minutes, I realized “Dude. You suck. The lamb is nearly done and the plums ain’t”. By this time, I had sweet potato fries in the oven as well (this was before I realized I can’t have even sweet potatoes as a safe starch at all, or fruit for that matter). They had been cooking for about 20 minutes. I threw the plums in with them, adding in some juices from the lamb shoulder, and the butter. I cranked the oven up to 425 for about 10 minutes. Sizzle, bake, roast. I checked on them, and found oozy, awesome, sticky fries. WIN! I cranked the heat up again to 450 for another 10 minutes.
Let’s put this in an easy-to-understand format, shall we?
1 approx. 3 lb lamb shoulder
1.5 teaspoons each: dried rosemary, dried sage, garam masala
Sea salt and pepper to taste
2 – 3 large garlic gloves, smashed, chopped, obliterated
Coat the entire lamb with your spices. Stuff your obliterated garlic under the lamb and on top. Crank your oven to 400 degrees on convection and cook for about 40 – 45 minutes. Alternately, bake at 375 for about an hour. Your lamb will be medium rare and juicy sweeeeeeeet!
Sweet ‘n Sticky True Blood Sweet Potato Fries and Roasted Plums
1 large sweet potato, peeled and cut into fry-like shapes
Sea salt and pepper to taste
Cinnamon, paprika, rosemary, garlic powder, chipotle, turmeric, grated nutmeg, sage: sprinkle generously!
Lard, melted about 1 tablespoon
2 plums, cut into quarters
Butter, cut up into pieces to ‘dot’ with
Combine all the above. Crank your oven to 400 on convection if you have it. If not, do not concern yourself with trivial matters. Crank it to the same temp on normal. After about 20 minutes, toss and stir everything. Crank the heat up again to 425. Now, wait another 10 – 15 minutes. Toss, stir, coat. Crank again to 450 for 10 minutes. This is beginning to feel like that scene in Captain America where Steve Rogers is in the ‘MURICANIZING MACHINE screaming “NO! I CAN DO IT!” Yes, your sweet potatoes can do it. And yer plums.
When these are done, they will come out glistening with streaks of blood. I mean, plum goodness. Right.
Even a vampire could appreciate these. Serve with your bloody good rare lamb.
OM NOM NOM.