Description
Product Description
Relieve symptoms, improve well-being―a holistic dietary approach to treating candida.

You can reset your body’s balance with the right food. The Natural Candida Cleanse is an all-natural treatment for candida overgrowth through dietary intervention. If you’ve been diagnosed with candidiasis, these user-friendly dietary tips and savory recipes can provide you with much-needed relief from your symptoms.

Complete with information on what candida overgrowth is, what the symptoms are, the role of probiotics, and much more, this book embodies a holistic approach that will help you achieve a healthy microbiome and feel your best. The Natural Candida Cleanse is exactly what the dietician ordered.

This book includes:

Focus on facts―Skip the pseudoscience and learn what causes candida overgrowth―and more importantly, what treats it.
Professional advice―Get tips from a registered dietician on everything from food journaling to adapting the candida cleanse to a vegan or vegetarian diet.
40+ enticing recipes―With delicious foods like Southwestern Stuffed Peppers, Crispy Coconut Salmon, and Chocolate-Almond Chia Pudding, you won’t be missing out.
Eat your way to symptom relief―The Natural Candida Cleanse makes it easy and tasty.

Review
“Food is medicine! As a functional medicine provider, this book is an invaluable resource for my patients struggling with candida overgrowth. Molly Devine has brilliantly devised an easy-to-follow, whole-food-based guide to reset your GI system. I love the patient examples, food essentials checklists, and deliciously simple, whole-food recipes.”―Harriet Ng Hansell, MD, Board Certified Family Physician, Functional Medicine Physician, and Medical Acupuncturist

“The Natural Candida Cleanse is an excellent resource for patients. It provides very approachable strategies to tackling GI issues by first providing the needed education on what Candida overgrowth is as well as symptoms, false claims, and tests that can be done by a patient’s provider. I would recommend this book to anyone with clients or who is personally suffering from Candida overgrowth because of the level of detail it provides to making lasting changes for a healthier gut.”―Laura Miller, MPH, RDN

SAMPLE RECIPE: Florentine Frittata

Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes
With detoxifying properties found in artichokes, herbs, and leafy greens, this healing frittata is a quick and easy, yet filling and flavorful breakfast. Look for free-range eggs, which are full of heart-healthy fatty acids, vitamins, and quality protein.

INSTRUCTIONS:

1. Combine the eggs, salt, pepper, and herbs (if using) in a small bowl and whisk well with a fork. Set aside.

2. Preheat the broiler to 450ºF and position a rack in the upper half of the oven.

3. Heat the oil in a small (4- to 5-inch) ovenproof skillet or omelet pan over medium heat. Add the spinach, tomatoes, and artichoke hearts and sauté 1 to 2 minutes, until the spinach is just wilted.

4. Pour in the egg mixture and let it cook undisturbed for 3 to 4 minutes over medium heat, or until the eggs begin to set on the bottom.

5. Breaking the goat cheese into clumps (if using), sprinkle along the top of the egg mixture and transfer the skillet to the oven.

6. Broil for another 3 to 4 minutes, or until the frittata is firm in the center and golden brown on top.

7. Remove the frittata from the oven and run a rubber spatula around the edge to loosen the sides.

8.Transfer the frittata to a large plate or cutting board and slice it in half to make 2 servings. Serve warm or cold atop a salad for a light lunch.

PER SERVING: Calories: 262; Total fat: 23g; Protein: 12g; Sodium: 429mg; Fiber: 1g
Substitution Tip: You can substitute frozen spinach or other dark leafy greens for fresh, but make sure to reheat the frozen greens first and thoroughly drain all the liquid to avoid a soggy frittata.

INGREDIENTS
4 eggs
1/4 teaspoon salt and 1/8 teaspoon freshly ground pepper
1/2 teaspoon dried or 1 tablespoon fresh chopped herbs such as rosemary, thyme, oregano, and basil
2 tablespoons olive oil
1 cup fresh baby spinach or arugula leaves
8 cherry tomatoes, halved
4 ounces canned quartered artichoke hearts, rinsed, drained, and thoroughly dried (optional)
2 ounces soft goat cheese (optional, if including dairy)

About the Author
MOLLY DEVINE is a registered dietician who specializes in digestive health, healthy weight management, and chronic disease prevention through integrative and functional nutrition. An advocate for sustainable lifestyle change through nutrition intervention, Molly received her bachelor’s degree in nutrition sciences from North Carolina Central University.