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Candida Killing Salad

This salad is a great staple to add to the lunch or dinner menu. It has some great nutrients that are beneficial for digestion and killing off candida and can be paired with a protein source of choice. It’s important to include candida fighting ingredients into the diet as much as possible while cleansing to help support the health of the gut and to aid detoxification. Here are some of the nutritional benefits of the candida killing salad:

Pumpkin Seeds - Valued for their antimicrobial, anti-fungal and antiviral benefits. They contain zinc, which is an important nutrient for our immune system and intestinal system. In some studies, zinc has been proven to have an antimicrobial effect against candida overgrowth. Pumpkin seeds are also a healthy fat option, providing omega 3 fatty acids, which are great for inflammation.

ACV - Raw unfiltered apple cider vinegar can aid digestion by mimicking the acidic environment of the stomach which can help stimulate the release of digestive fluids such as HCl. Apple cider vinegar is also a natural antibacterial and anti-fungal agent. It is made through a process of fermentation, which is how it contains live enzymes and beneficial bacteria that help to fight off pathogens like candida.

Cruciferous vegetables - These non-starchy vegetables such as broccoli, cauliflower, cabbage, brussels sprouts, radishes, and arugula are some of the most powerful foods to fight candida. Not only are they a great fibre source for the gut, but they can also help to stimulate digestive juices to aid digestion (fiber helps bind to toxins in the gut). They are also an excellent source of sulphur, which is essential for the detoxification processes, particularly for the neutralization of environmental toxins and excess hormones.

Garlic - Garlic is widely known for its anti-fungal properties and anti-candida benefits. The main anti-fungal agent in garlic is something called “ajoene”. When garlic is crushed it releases a compound allicin and an enzyme called allinase, and these two form the powerful antimicrobial ajoene. Many studies have found that ajoene is the strongest of all the garlic compounds in decreasing the growth of Candida. It is thought that ajoene actually disrupts the cell walls of the yeast cells ultimately preventing them from growing and functioning properly. Garlic is also excellent for stimulating the detoxification processes of the liver, colon and lymphatic fluid.

Beets - Beets are beneficial for supporting liver detoxification, especially phase 2. Beets contain phytonutrients, called betalins which help to increase a special enzyme needed in supporting Phase 2 liver detoxification. This detox pathway is responsible for conjugating toxins and preparing them for safe elimination via the intestines and bowels, therefore supporting this pathway during a detox protocol is really important. Beets are also anti inflammatory, a source of antioxidants, and thin and improve bile flow, which is important for detoxification and gut health.

Carrots - Carrots are a non-starchy vegetable and provide a rich source of antioxidants, vitamins, and minerals. Carrots are also a source of fibre and contain antimicrobial properties, so they are great for sweeping the digestive tract, eliminating toxins, and fighting bacterial and fungal overgrowth in the intestines. They are also able to bind to excess estrogen, helping to support symptoms and conditions associated with excess estrogen - yeast infections being one of them. Carrots have also been found to strengthen the immune system of the gut by boosting antibodies that help to facilitate healing.

Flax Oil - High in omega 3 fatty acids making it a great source of healthy fat. Flax oil can also benefit gut health and digestion by relieving constipation. It lubricates the colon making it easier for stool to pass through.

Candida Killing Salad Cooking time: 20 minutes Serves: 4


  • 1/3 cup Quinoa (dried)

  • 2/3 cup Water

  • 3 small Beets

  • 4 small Carrots

  • 4 cups Arugula

  • 1 cup Radishes (washed and chopped)

  • 1/3 cup Pumpkin Seeds

  • 2 tbsps Extra Virgin Olive Oil

  • 2 tbsps Flax Oil

  • 1/4 cup Apple Cider Vinegar

  • 2 tbsps Lemon Juice

  • 2 Garlic Cloves (minced)

  • 2 tsps Ground Mustard

  • 1/4 tsp Sea Salt

  • 1/4 tsp Black Pepper


1. Combine dried quinoa and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid and fluff with a fork. Set aside. 2. Wash and peel the beets and the carrots. Then run them through a food processor using the shredding blade. 3. Add the greens to separate bowls. Then top with shredded carrots, beets, radishes, pumpkin seeds, and quinoa. 4. Prepare the dressing by adding the olive oil, flax oil, mustard powder, apple cider vinegar, garlic, sea salt, pepper, and lemon juice to a small bowl or mason jar. Use a tiny whisk to mix everything together. Then pour over the salad and enjoy with your favourite source of protein (organic chicken, turkey, tofu, wild salmon, prawns, grass fed beef, etc).


  • No Flax Oil: Substitute for more olive oil.

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