Veggie Asian Salad

Cravings are definitely the worst part of the Anti-Candida diet. The food on the diet itself is great really, I mean, you are eating whole foods that are filling yet don’t weigh you down that naturally taste good. You get used to things not being so sweet, though that is something that is also hard to adjust to initially just because you realize 1). How much  you naturally gravitate towards foods that are sweeter; and 2). How sugar is in everything…and I mean EVERYTHING. That is the in-between period where you have to wait for your taste buds to alter because eventually you will start grabbing for the opposite. While you wait for that to pass, the cravings can be intense but you are a strong mother father and you so got this! For me personally, when those cravings happen I go for a cup of herbal tea and a handful of nuts. I know, you probably want to punch me in the face for saying that because how on God’s green earth does a cup of tea and knobby almonds satiate that sweet tooth craving?! Well, it doesn’t exactly but it gives my hands something to do and keeps my mind off of it for a little bit. I wish I could tell you that all you have to do is make this substitute and then your cravings will magically disappear but truth is you just have to get through it. It will eventually dissipate, trust me, but it will be rough getting those stinky cravings out of your system.

You definitely become best friends with salads so gear up those BFF charms and hand one half over to kale. Veggies need to be the spotlight in every meal and sometimes, yes, it gets tedious being so damn good and healthy but you just have to remind yourself that with every head of broccoli you are kicking this infection in the buttocks. Hi-ya! Besides, salads don’t have to be the same ol’ boring bowl of greens (with a candida infection you shouldn’t be eating the same thing over and over again in the first place–it’s a habit that originally got us in trouble that needs to be broken). 

The trick is coming up with fun salad dressings to complement your veggies. Not being able to eat sugar or vinegar (aside from apple cider vinegar) definitely makes it challenging but you love a good challenge right? I thought so. It’s time to experiment with news ways to make dressings to drizzle over your vegetables so let’s get busy!

Veggie Asian Salad

• Author: Fork & Beans
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 2 Salad Bowls 1x

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Ingredients

For the Salad:

• 2 c. salad mix
• 1 c. red cabbage, shredded
• 1 c. broccoli florets
• 1/2 c. snow peas
• 1/2 green apples, sliced
• 2 Tbsp. sliced almonds
• 2 Tbsp. raw sunflower seeds

For the Creamy Dressing:

• 2 Tbsp. tahini
• 2 Tbsp. raw apple cider vinegar
• 1 Tbsp. raw almond butter (or use SunButter)
• 1–2 Tbsp. water (for desired consistency)
• 1/2 tsp. grated fresh ginger
• 1 drop liquid Stevia

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Instructions

1. For the dressing, whisk everything together until smooth.
2. Drizzle over salad veggies.
3. Garnish with hemp seeds (optional).

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Notes

The salad dressing will coat approximately 4 salads. For the leftover dressing, place in a sealed container and keep in the refrigerator for a few days.

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Nutrition

• Serving Size: 1
• Calories: 134
• Sugar: 4g
• Sodium: 23mg
• Fat: 9g
• Saturated Fat: 0.8g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 5g

To a new year full of health and tons of  vegetables!