I know what you're thinking... how is this sauce candida friendly if it has potato starch in it? Let me clear up some confusion for you!
Potato starch is a unique type of starch, referred to as a resistant starch. If you are unfamiliar with what a resistant starch is, I will explain. Resistant starches are not digested within the intestinal tract, but rather serve as food for the beneficial bacteria that reside within the colon. They are different from other carbohydrates because they have no effect on insulin levels. Repopulating healthy gut bacteria that reside within the colon is a very important aspect of candida cleansing that often gets overlooked. Typical candida cleanses focus too heavily on killing gut bacteria with not enough of an emphasis on building up the good bacteria, which we are in need of when any kind of pathogenic overgrowth is present in the GI tract. So please, enjoy your potato starch while candida cleansing!
Yields: 16 ounces
Total Time: 20 minutes
½ cup coconut aminos
1 cup vegetable or chicken stock
1 tbsp potato starch *see note
1 tbsp monk fruit sweetener
2 cloves of garlic, minced
1 tsp fresh ginger, minced or grated
2 tbsp apple cider vinegar
Add the sauce ingredients to a mixing bowl. Whisk thoroughly and set aside.
Then add the sauce to a small pot. Bring the heat to medium high, until the mixture starts to get hot and bubble. Continuously stir the mixture, then reduce the heat to low, stirring occasionally.
Take off the heat when you are ready to serve the sauce onto your candida friendly lentil stir fry!
You can substitute the potato starch for arrowroot starch or tapioca starch. They are resistant starches too, but just not as strong as potato starch.
Did you make this recipe?
I would love to see how it turned out!
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