Are konjac noodles candida friendly?
The answer is yes.. and also no!
The ingredients in konjac noodles include:
Purified Water, Organic Konjac flour, Organic Oat fibre (Juroat), Hydrated Lime (in the water solution).
It is important to understand that when we ingest flour, irregardless of what type of flour, it turns into glucose super fast in the body, which can contribute to feeding pathogens like candida. Therefore, I usually recommend to be mindful of how much flour you are consuming while cleansing from candida. Depending on the level of candida that is present in your body, if you over do it on flour based products you may be left with some uncomfortable digestive symptoms. I understand that moderation can be a tricky concept to understand, but all it means is not in excess and not every single day in large amounts. A couple times per week would be considered moderation, in my opinion.
I typically recommend to be a little bit more strict with removing flours during the initial stages of the cleanse, but after a month or so, consuming paleo flours in moderation is encouraged. Paleo flours include almond flour, coconut flour, and cassava flour. Flours such as tapioca, potato, and arrowroot can be used in moderation as well, typically only as a thickening agent in recipes. You can check out my Candida Friendly Teriyaki Sauce recipe as an example. So even though Konjac noodles are gluten free, they still contain flour and should be consumed in moderation on the cleanse.
The almond butter dressing in this recipe is 100% candida friendly and would be suitable to consume for any phase of a candida cleansing program.
Total time: 35 minutes
Serves: 2
Ingredients:
4 carrots, chopped diagonally
4 heads of shanghai bok choy, ends chopped off, cut in half lengthwise
¼ white onion, thinly sliced
1 crown of broccoli, chopped into florets
8 radishes, thinly sliced
1 package organic non-GMO firm tofu
4 cloves garlic, minced
1 package konjac noodles
1 tsp avocado or olive oil
Sea salt and pepper, to taste
Optional toppings:
2 stalks green onion, chopped
2 tbsp sesame seeds
½ cup broccoli sprouts
Almond butter dressing
¼ cup coconut aminos
¼ cup water
¼ cup almond butter
1 tbsp sesame oil
2 tbsp lime juice
1 tsp garlic
1 tsp ginger
¼ tsp paprika (optional)
Sea salt and pepper, to taste
Instructions
Drain and press tofu for about ten minutes.
Then prepare the almond butter dressing by adding all of the ingredients to a blender. Blend on high for 1 - 2 minutes. Then set aside.
Then cut the tofu into ¼ inch planks.
Then cut the planks in half widthwise.
Then heat up a large pan over medium high heat. Add sea salt to the pan (keep dry, do not add oil).
Then add the tofu to the pan (the pan should sizzle once the tofu hits).
Cook the tofu for 7 minutes on each side or until the tofu gets golden brown and crispy.
Once done, remove the tofu from the pan, cut into desired sized shapes, and set aside.
To the same large pan that the tofu was on, add avocado or olive oil. Then add the onion and saute for about 5 minutes or until the onion is translucent.
Then add in the garlic and cook for 1 - 2 minutes (be careful to not let it burn).
Then add in the carrots, bok choy, and broccoli. Season with sea salt and pepper, and cook for 10 - 15 minutes or until the veggies reached desired tenderness.
Then cook the noodles per package instructions. Rinse in cold water afterwards to prevent sticking.
Then add the noodles, veggies, and tofu to bowls. Top with dressing, green onion, and sesame seeds.
Notes:
You can substitute the almond butter for sunbutter or tahini.
You can substitute the konjac noodles for palmini noodles or zucchini noodles. If you are further along in your candida journey, you can use vermicelli noodles.
Did you make this recipe?
I would love to see how it turned out!
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