Carrot Cake Oatmeal (gluten free, vegan, sugar free, candida diet)
Last week I went to a naturopath who diagnosed me with candida:( I've been having reoccurring stomach and skin issues for the past few years that have not gotten better. In fact, they have gotten worse with my two back-to-back pregnancies. A lot of my symptoms were consistent with candida and we did a blood test that confirmed it. I'm also seeing a gastroenterologist and having some blood work and tests done just to cover all of my bases but I'm starting the candida cleanse.
I'm following the diet the naturopath recommended which is the original candida diet (Body Ecology is very similar). I'm not allowed to eat any sugar (not even fruit for the first few weeks), alcohol, anything pickled or fermented, soy, dairy and smoked or cured meats. All of these things feed yeast which is what we are trying to get rid of. The foods that are allowed on the candida cleanse are gluten free grains (millet, quinoa, amaranth, buckwheat, gluten free oats and eventually brown rice), organic poultry, cold water fish, beef, lamb, lentils, eggs, all vegetables, fresh herbs and spices, coconut or almond milk, and goat yogurt or kefir in moderation. Stevia and monk fruit are the only approved sweeteners. The only fruits allowed are lemons, limes and cranberries. Eventually I will be able to add in other low sugar fruits such as green apples and berries.
I started my day with a green smoothie made with only vegetables (water, greens, cucumber, celery), a whole (peeled) lemon and lime, 1" of fresh ginger root and a few droppers of stevia. It was much tastier than I thought it would be! I was hungry mid-morning and I had the idea to make carrot cake oatmeal. I might try adding some zucchini in the future as well. It was super tasty and surprisingly sweet and creamy even without any added sugar or dairy. You can add raisins and nuts if you are not doing a candida cleanse!
Carrot Cake Oatmeal
1 cup of gluten-free, organic extra thick rolled oats
2 cups of filtered water
1/2 cup of full fat coconut milk
1 large carrot, grated
1/2 cup of shredded, unsweetened coconut
1/2 tsp of cinnamon plus more for sprinkling
1/2 tsp of ground ginger
1/4 tsp of nutmeg
1 dropper of liquid stevia
1/2 tsp of vanilla bean powder or vanilla extract
dash of sea salt
Add water, coconut milk, rolled oats, sea salt and vanilla to a medium sauce pan and bring to a simmer. Turn the heat to low. Cook until about half of the water has absorbed and the oats are starting to plump up. Add the carrot, shredded coconut, spices, and stevia and simmer until the liquid is absorbed and oatmeal is creamy. Serve with a dash of cinnamon on top and a little extra coconut milk.