5 Recipes to Help Fight Candida

Prepare the squash:

1. Preheat the oven to 425 degrees F.
2. Place the squash halves cut side down on a baking sheet and roast until tender, 35 to 45 minutes.

While the squash is roasting, make the puttanesca:

1. In a Dutch oven over medium heat, add 3 tablespoons of the olive oil and heat until shimmering.
2. Add the onion and eggplant and sauté for five minutes.
3. Add the garlic, anchovies, olives, herbs, and salt and cook for an additional 10 minutes, stirring frequently, until the eggplant is softened.
4. Add the tomatoes, broth, and vinegar.
5. Reduce the heat to low and simmer for another 10 minutes.

To serve:

1. Remove and discard the squash seeds. Use a fork to scrape out the “spaghetti” strands and toss them with the remaining olive oil.
2. Mix in the puttanesca and top with the minced parsley.

1. Preheat the oven to 425 degrees F.
2. Use a towel to thoroughly pat the chickpeas dry, then toss them with the olive oil, salt, and paprika. Spread in a single layer on a baking sheet and roast until the chickpeas are golden and crunchy, approximately 30 minutes.
3. Meanwhile, combine the dressing ingredients in a food processor or blender and blend until smooth.
4. In a large bowl, tear the kale into pieces and remove the stems.
5. Pour the dressing over the kale and use your hands to massage the dressing in until the greens are reduced by approximately half.
6. Top with the sun-dried tomatoes, pumpkin seeds, torn basil, chopped avocado, and crispy chickpeas. Drizzle with the sun-dried tomato oil and serve.

1. Place a Dutch oven over medium heat, then add the olive oil and heat until shimmering.
2. Add the onion, ginger, and garlic and cook until the onion is translucent, about three minutes.
3. Add the tomatoes, salt, spices, and gochujang; cook until the spices are fragrant and the tomatoes have begun to break down, about seven minutes more.
4. Add the coconut milk and blend with an immersion blender until mostly smooth.
5. Add the cauliflower florets and stir to coat. Simmer with the lid on for 25 minutes, or until the cauliflower is tender.
6. Serve over brown rice, topped with minced cilantro.

1. Soak the raw cashews in hot (just below boiling) water for 15 minutes.
2. Remove the kohlrabi leaves and set aside.
3. Trim the bases off the kohlrabies so they can sit flat; discard the bases. Use a melon baller or serrated knife to hollow out the kohlrabies, forming bowls with walls approximately ½-inch thick. Reserve the kohlrabi scraps.
4. Place the kohlrabi scraps in a food processor and pulse until the kohlrabi is coarsely ground into bits about the size of rice grains. Transfer to a mesh sieve to drain.
5. Place a large skillet over medium heat, then add the olive oil and heat until shimmering.
6. Add the onion and cook for about four minutes, until fragrant and translucent.
7. Add the salt, oregano, and red-pepper flakes and stir, then transfer the mixture to a large bowl.
8. Add the drained kohlrabi, turkey, and fresh herbs to the bowl, and mix well. Pack the mixture into the kohlrabi bowls.
9. To prevent scorching, spread the kohlrabi leaves over the bottom of a Dutch oven, then place the stuffed kohlrabies on top.
10. Pour the chicken broth around the kohlrabies. Bring the liquid to a simmer, then cover and cook over low heat for 35 to 45 minutes, or until the kohlrabies are fork-tender and a thermometer inserted into the center of the turkey mixture reads 165 degrees F.

While the kohlrabies cook, make the cashew cream:

1. Drain the soaked cashews and place them in a blender with ½ cup fresh water and the remaining cream ingredients. Blend until smooth.
2. Drizzle over the stuffed kohlrabies and serve.

Make the miso-roasted radishes:

1. Preheat the oven to 400 degrees F.
2. To make the miso-roasted radishes, place the radishes, onion, and carrots in a large casserole dish.
3. In a separate bowl, mix the miso, olive oil, and vinegar. Pour over the vegetables and stir to coat.
4. Roast uncovered for 35 to 45 minutes, tossing halfway through cooking, until the radishes can be easily pierced with a fork.
5. Top with fresh herbs, then set aside.

Make the salmon:

1. Switch the oven setting to broil.
2. Mix the 1½ teaspoons of olive oil and half the lime juice, and drizzle over the salmon fillets. Season the fillets with the salt, pepper, and paprika, then arrange on a baking sheet and broil for eight to 10 minutes, or until the salmon is lightly browned and flakes easily with a fork.

Make the sauce:

1. While the fish cooks, make a sauce. In a small pot, combine the coconut milk, ginger, sriracha, and the rest of the lime juice.
2. Bring to a boil, then lower the heat and simmer until the sauce has thickened, seven to 10 minutes.
3. Drizzle over the salmon and serve alongside the roasted radishes.