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My Healing Protocol for Candida

My Healing Protocol for Candida

My Healing Protocol for Candida

This post is long overdue to share with you all.  I have had many emails and friends asking me what I did to get my Candida overgrowth under control.  So, here it is.  Every little detail I researched, experienced and healed from.  I had candida for YEARS and didn’t know it.  I hope this post helps you on your quest to diagnose and heal yourself.   Be prepared – it is very long.

What is Candida?

Candida albicans (its official name) is a yeast that inhabits the mouths and intestinal tracts of all humans. That’s right! Everyone has candida. When you are healthy, the candida in your body lives in a symbiotic relationship with you. It will help to detect and destroy other harmful bacteria from harming your body, as well as helping to clean up any excess sugar that may be floating around in your bloodstream that your cells are not able to absorb.

Every time you eat, there will be a small candida “bloom” as the candida feeds on the sugars that are in your blood stream waiting to be ushered into the cell with the help of insulin to be used for energy. Then, once that sugar has been processed, the candida will reduce in number back down to their normal levels.

When there is an imbalance in blood sugar levels, candida will be given the opportunity to grow to a level that is not optimal for the human body.  It has the ability to morph into different structures and will take advantage of its host. 

While it is normal to have some candida in the gut, an overgrowth of candida is problematic. Like everything else, candida creates a byproduct. In this case, the byproduct of candida is toxic to the body. The more candida you have, the more toxicity it produces.  I had several of the symptoms listed below.   My symptoms were classic:  gassiness and bloating upon eating a meal – especially fruit, INTENSE itching all over body and especially in my nose (? I don’t know, but I did!) to the point it drove my crazy at times, lethargy, funked out, foggy headedness, stiff joints).

Candida  has been lead to several common issues such as:

  • Thrush – in the mouth or other areas of the body
  • Athletes foot
  • Poor Digestion (gas and bloating)
  • Headaches
  • Loss of appetite
  • Extreme sugar cravings
  • Rectal itching
  • Excessive fatigue
  • Brain fog – lack of ability to focus the mind
  • Diarrhea
  • Constipation
  • Mood Swings
  • Itching
  • Acne
  • Rashes
  • Depression
  • Anxiety
  • Soar throat
  • Low sex drive
  • Muscle weakness
  • Chronic pain
  • Weight gain

Other imbalances in the body can cause similar symptoms as well.  I feel it is important to rule out other issues like gluten or dairy sensitivity, adrenal burn out, blood sugar imbalance issues, emotional issues and even general fatigue before diagnosing yourself with candida overgrowth.  There are always “layers” to our healing process.

If you have several of the symptoms for a candida imbalance, following some simple steps for re-balancing your body should help move you in a healing direction whether or not the root issue is a candida imbalance, or if the candida imbalance is a symptom of another issue.  If you are experiencing many of the symptoms mentioned above, you may also want to go see a Naturopath or holistic practitioner just to be sure that there is not a deeper imbalance going on that needs professional attention. Never feel bad about seeking help. 

What Causes Candida To Grow Out Of Control?

There are several things that support a Candida overgrowth and thus lead to an imbalance.  Some of them include:

  • Blood sugar imbalances – Poor insulin receptivity of the cell or other reasons that keep sugars in your bloodstream too long.
  • Bacterial imbalance.
  • Over use of antibiotics without replacing lost beneficial bacteria (probiotics).  (All my life I had been off and on antibiotics till my early 30’s). I’m now 43.
  • A nutrient poor diet that is rich in refined carbohydrates (pasta, potatoes, rice, etc.), processed foods, cola drinks, etc.
  • A compromised immune system
  • Birth control pill (I took for over 10 years when I was on it – have been off it since age 29).
  • STRESS! depletes everything in the body on a physical, cellular and energetic level.
  • Lack of sleep and poor sleeping patterns.
  • These two things (stress and poor sleep) in particular will compromise your good bacteria balance, as well as your blood sugar balance.

As you can see, the causes can be multifaceted.   Our bodies are very wise and have many systems in place to protect us from things becoming unbalanced. It is when the body becomes overloaded with influences that are counter-intuitive to health and balance that issues like candida arise.  Our bodies are brilliant energy sources and if we just listen more and pay attention to little nuances and symptoms of it speaking to us – we would be far better along our healing journey. It took me a long time to listen (or even be aware of the fact), so just take it one step at a time and “be there” for yourself.

Do I Have A Candida Overgrowth?

Questions to determine if you may have Candida Albicans

1. Have you used antibiotics or birth control pill in the last 2 years?
2. Do you have gas or bloating?
3. Do you have sugar cravings?
4. Do you have low blood sugar?
5. Do you have history of yeast infections, vaginal, oral, athletes foot, or jock itch?
6. Does your partner have a history of yeast infections, vaginal, oral, athletes foot, or jock itch?
7. Are you sensitive to smells?
8. Are you sensitive to alcohol?
9. Do you suffer from symptoms that your doctor cannot explain like; headaches, migraines, depression, diarrhea, dizziness, IBS (Irritable Bowel syndrom), itching, menstrual or sinus problems?
10. Do you feel fatigued all the time?
11. Do you have a hard time concentrating?
12. Do you just not feel right?

I had candida for several years (if not longer).  I sort of suspected it for several months, but the symptoms had gotten worse and (upon learning more about Candida), I thought it was worth a try to do a cleanse.  I was able to confirm that I “officially” had Candida from an iridologist back in April 2011.  Muscle testing can also be utilized by a qualified holistic practitioner, yet if you don’t have access to these avenues, there is a simple test to do at home.  If you are experiencing any of these symptoms, it may be time to do the At Home Candida Spit Test.

Candida Spit Test

This is an easy way to test for yeast overgrowth in your gut. When you wake up in the morning (before you eat or drink anything or brush your teeth) fill a glass with room temperature water. Then work up at least a dime-size amount of saliva in your mouth and spit it into the glass of water. You will be watching what happens over the next 30-45 minutes, looking for where the saliva goes.

  1. If it stays on top it indicates that there is not excessive mucous in your mouth harboring candida.
  2. If it grows tentacles that hang down toward the bottom you have some candida in your gut that likely needs to be addressed.
  3. If it sinks to the bottom you likely have significant candida overgrowth in your gut and you need to take action.

OK!  So, if you suspect or you’re pretty sure you have Candida overgrowth to some extent, what to do about it?    It starts with altering the diet.  A few dietary and lifestyle changes can go a long way to bringing your body back into the balance it naturally wants to be in. Remember that your body is designed for health. It wants to be and fights to be in balance. Choosing dietary and lifestyle habits that support your bodies natural balance will help lead your body back to balance.   You want to remove anything from the diet that will help feed candida albicans.

This includes:
  • all forms of sugar (white sugar, honey, maple syrup, dates, yacon syrup, coconut sugar, etc)   ** STEVIA is really the ONLY safe alternative and NuNaturals STEVIA was a life saver for me during this time (and still continues to be!)
  • gluten (wheat, barley, rye, spelt, oatmeal) –  No crackers, breads, etc.
  • packaged or processed foods (including meats)
  • condiments (ketchup, BBQ sauce, pickles, mustard, soy sauce) – hidden sugars and refined ingredients.
  • dried or candied fruit
  • Reduce or Eliminate Dairy – Dairy is one of the worst offenders when it comes to candida imbalances.
  • alcohol (no beer or wine)
  • Vegetables that are high in carbs (potatoes, peas, corn, winter squash)
  • non-gluten grains.  ** I didn’t have quinoa or millet just to be sure.
  • nuts, and fruits should be limited.  ** (green apples, pears and bananas (yes, BANANAS are OK) in moderation.  Even the iridologist guy said bananas were OK when on a candida cleanse.  Good!
  • These are the basis of the diet.
So you’re thinking, “What the heck DID you eat?!”  I used the following protocol for 60 days and it got those little buggers under control – back to being my friend rather than my foe. 
1)  Lots of veggies!  Any way you want it:  steamed, raw, blended, juiced.  I stayed away from carrots and beets during this time, just to be sure!  Avocados are great!  I did a lot of steamed broccoli and roasted veggies during this time.  Sweet potatoes and winter squash are great baked with goat cheese.  Baking the carrots and beets really cut down on their sugar content, I put those in from time to time.  LOTS of salads!  See RECIPES page for ideas.
2) More protein.  (No meat for me!)  I did opt for some organic eggs in the form of HEAVY VEGGIE frittata’s once a week with a large green salad prior.  Just practice proper food combining.  Food combining is also a HUGE factor in digestive health and made such a HUGE difference for me when I implemented it.  Still does.
3) Herbal teas and tonics are fabulous at strengthening the system and body.  Boosts immune system and increases energy levels.
4)  Have regular colonics (talk with your therapist about this) the first few weeks to flush the candida out of your system quicker.  If you don’t have access to colonics,  just implement enemas during this time and you’ll be fine.    With the higher protein usage, I got constipated a little more, so the enemas were good.
5)  Taking food grade diatomaceous earth can assist in killing the candida and allowing it to be removed from the system.  You can mix it in water  and drink it (neutral taste) to incorporate it into your diet.  First thing in the morning and before going to bed – for best results.   DE is great at killing parasites in the body also.  I periodically add this to my dogs food to assist with critters in their gut.  You can also go to your local feed and seed store and purchase very inexpensively – just ask for FOOD GRADE quality.
6)  I took a product that did wonders at speeding up the KILLING of those little buggers and getting the population under control.  It is called A.D.P. by Biotics Research Corporation – it is emulsified oil of oregano -natural anti-fungal, anti-biotic.  I started with one tablet at every meal then after a week, I went to taking 2 tablets with every meal.   I still keep a bottle on hand to use if I ever feel the symptoms pop up – not very often at all.  Within a few days of these supplements and changing diet, I am back to normal.  Remember, listen to thy body. 
 7) Coconut oil was very helpful!  I started with 1 tsp./day and worked my way up to 2 TB./day.  You want to start slowly, b/c it is so effective, the “die-off” from the yeast might be too fast and you’ll experience really bad detox symptoms – you don’t want that! 
8) I also employed SWEATING to detox and cleanse more effectively.  Infrared saunas are nice or just get out in the sun and sweat.
9)  Reduce stress and rest more!  This means taking more time for yourself in a loving, compassionate, SLOWER way.  Learn to slow down by practicing deep breathing (your yoga practice should have this down for you), but practice it when you are traveling to and from work, during work, during food preparation, anytime that you can consciously be aware of it.  When you sit down to eat, relax before you put food up to your mouth so that your body is calm and NOT stressed.  Eat in awareness – slowly – chew more – act like it is foreplay – take your time with it – make your meal something that is beautiful to you and for your body (I know this sounds weird, but it has been helping me).  Take a bite, put down utensil and enjoy the food, enjoy your company and chat, make meal time fun, with no distractions of smart phone, internet, tv, chaos, etc.  Some good music in the background is great!   
*SLEEP – When you sleep your body is busy repairing damage, filtering out toxins, absorbing nutrients and generally healing. Without adequate rest it is very difficult for the body to bring itself back into balance. Try to aim for at least 7.5 hours or more, if you can swing it.
10) Take a quality probiotic to replenish the GOOD flora and bacteria in the body to help balance out bacterial imbalances, and help to fight candida.  I made almond milk kefir (see recipe link below).  Great way to drink your probiotics and it tastes great (especially with lemon or orange slices in it).

Here’s the green smoothie I made every a.m.:
(serves 1 +)
Tons of GREENS (kale, spinach or whatever you have) – more cilantro or parsley
1.5 cups of water (or almond milk kefir or coconut water kefir) – natural probiotic
2  bananas (less if you want)
1/4 cup hemp seeds
1 tsp. Spirulina
2 TB. chia seeds
NuNaturals Stevia to taste
Blend and enjoy!
I had some days where I felt sluggish and slow – it was a way my body was telling me to slow down, rest and let the healing occur.  This is part of the detox – cleansing the candida out of the system.  Don’t push yourself on these days.  Listen to your own intuition and not your ego. 
Once I felt comfortable that the candida was back in its box, I slowly started incorporating some quinoa into my diet and saw I how I felt/reacted.  I did the same for sweeter fruits (mangoes, pineapple, persimmons, etc.) in my green smoothies – as long as I didn’t get any symptoms or reactions, I continued with them.  Always listen to your own intuition and body response. 
 I know this is a lot of information, but once you get it down, it’s very do-able.  It’s only temporary and will spark you to get a bit more creative in your life.   Some of you will probably lose some weight during this candida cleanse.
I look back on it and say “Thank You” to my candida overgrowth and healing protocol journey. It taught me so much about myself, my lifestyle patterns and habits (that needed tweaking and changing), stronger connection with my body – deeper intuition and so much more.  So, embark on this cleanse with a positive attitude of “What can I learn about myself and draw from on a deeper level?” 
 What it boils down to:   having a balanced lifestyle is your best defense against a Candida overgrowth.  Take care of your body and it will take care of you. 
Don’t hesitate to connect with me if you have any other questions that I might be able to address for you. 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!

Lemony Asparagus MILLET Risotto

Lemony Asparagus MILLET Risotto

Lemony Asparagus MILLET Risotto

Lemony Asparagus MILLET Risotto

I used to make risotto back in my “Standard American Diet” days using arborio rice, regular butter, cheese and so forth.  It tasted good but my belly never liked me very much after I ate it.  At the time, I wasn’t aware that I was gluten-intolerant and sensitive to cow dairy.   Thank goodness that I finally listened to my body and changed my ways.

  I came across a sale on asparagus the other day and thought what to do with it – LIGHT BULB goes off in head! – Lemon Asparagus Millet Risotto!  I made this millet risotto a few times last year and forgot how AMAZING it is.    This risotto dish is gluten-free and tastes BETTER than the old way I used to make it.  It is creamy, full of flavor and the brightness from the lemon juice and lemon zest take it to that SWEET SPOT in our mouth and belly. 

The star of the show is MILLET

Millet is a gluten free grain and is the only grain that retains its alkaline properties after being cooked which is ideal for people with wheat allergies.   Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so it’s soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.

Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.


Lemony Asparagus MILLET Risotto
This risotto dish is gluten-free and tastes BETTER than the old way I used to make it. It is creamy, full of flavor and the brightness from the lemon juice and lemon zest take it to that SWEET SPOT in our mouth and belly.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 2 TB. coconut oil
  2. 1/2 cup finely chopped onion
  3. 2 cloves garlic, minced
  4. 1 cup millet - organic preferably
  5. 4 cups Vegetable broth (I used 4 cups water and 2 TB. Herbamare seasoning to make mine)
  6. 1 small bunch of fresh asparagus spears
  7. 2 TB. fresh lemon juice - I used juice from one organic lemon
  8. 1 TB. lemon zest - from organic lemon (after juicing it for above ingredient)
  9. 1 TB. ghee or organic butter (optional)
  10. salt and pepper to taste
  1. Wash asparagus and trim off rough ends. Cut spears into 1" to 1 1/2" pieces - RESERVE the tips for adding in at end of cooking time. Set aside.
  2. Zest one lemon. Squeeze juice. Set aside zest and juice.
  3. Pour veggie broth into sauce pan, heat, and maintain a low simmer.
  4. Heat 2 TB. coconut oil over medium heat in a heavy-bottomed 2 1/2 - 3 1/2 quart sauce pan. Add garlic/onion and cook until soft, but not browned. Then add Millet and stir to coat the grain. Cook for a few minutes until the millet becomes slightly toasted.
  5. Use a ladle to add one cup of warmed broth to the risotto pan. Stirring and let sit for a few minutes till slightly absorbed.
  6. Add in another 1/2 cup of the veggie broth. Stir until the liquid is mostly absorbed, then add another 1/2 cup of broth.
  7. About 10 minutes after you first added began to add broth, toss the asparagus into the cooking rice. Continue to stir and add broth as before until the rice is tender with a slight bite in the center.
  8. Continue doing this until there is no more broth, it will take at least 15 - 20 minutes.
  9. Once most of the broth is absorbed add in the asparagus tips, ghee (if using), lemon juice and lemon zest, and heat through.
  10. Check seasonings and add salt and pepper to taste.
  11. Enjoy!
  1. Feel free to play around with different veggies and stick to the basics of making risotto. Have fun!
Kibby's Blended Life http://kibbysblendedlife.com/

 Give it a GO and let me know how it turns out and what you think. 

I love this dish and feel you will too!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

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I just taught a class over the weekend on ALMONDS.  Part of the class focused on what to do with all the left over almond pulp – can’t waste it, you know!!  This is a fantastic recipe that is light, full of veggies and tastes amazing to make with some of your left over almond pulp.  Don’t reach for those pre-made commercial veggie burgers – they are full of crap and not healthy.  Make your own!  It’s easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained.  Do a quick reheat in oven or toaster oven and you’re ready to go.  It has a different texture than other veggie burgers because of the almond pulp but the taste is magnificent. 

Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or spicy cheese sauce.  Many options.  I hope you enjoy it.


Almond Pulp Mushroom Veggie Burgers
Yields 10
A fantastic, healthy way to use up that extra almond pulp after making homemade almond milk. Don't reach for those pre-made commercial veggie burgers - they are full of crap and not healthy. Make your own! It's easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained. Do a quick reheat in oven or toaster oven and you're ready to go. These gluten-free mushroom veggie burgers are full of flavor, yet light and filling. Eat on gluten-free bread or wrap in a collard green leaf. Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or cheese sauce. Many options.
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  1. 2 - 8 oz. container of mushrooms
  2. 1 cup chopped fresh parsley
  3. 1 TB. coconut oil
  4. 2 garlic cloves, minced
  5. 1 cup finely chopped onion
  6. 1/2 cup finely chopped celery
  7. 1/2 cup grated carrot
  8. 2 TB. organic mustard - use ORGANIC
  9. 1 TB. Italian seasoning
  10. 2 TB. coconut aminos or Bragg's Liquid Aminos/ Tamari
  11. 1 tsp. pink himalayan salt (more to taste)
  12. 2 cups almond pulp (from leftover homemade almond milk - make sure it is REALLY squeezed dry)
  13. Romaine lettuce hearts, collard green wraps or sliced gluten-free bread for serving on.
  1. In a food processor with "S" chopping blade, process the mushrooms and parsley till finely minced. Scrape this into a large mixing bowl.
  2. Heat a skillet over low-medium heat and add your coconut oil. Cook the onions and garlic for a few minutes til translucent. Then add the celery and carrots and cook for another minute.
  3. Transfer the vegetables to your "mushroom/parsley" mixture bowl. Add the organic mustard, Italian seasoning, salt and liquid seasoning (aminos). Now, add your almond pulp and mix well. Adjust seasoning to taste. Allow to cool about 15 minutes or so before handling - it's HOT!
  4. Preheat oven to 350 degrees.
  5. When mixture is cool enough, form the mixture into patties (whatever size you like).
  6. Line a baking sheet with parchment paper and bake the patties for 30 - 35 minutes till they are baked through.
  7. Serve on romaine hearts, collard green leaf or gluten-free bread.
  8. Top with homemade ketchup - see below in NOTES (choose ORGANIC variety if you don't make your own), fresh sliced onion, cucumber, sprouts, etc.
  1. Raw Ketchup
  2. (yields one cup)
  3. 1 cup cherry tomatoes or regular tomato, chopped
  4. 1/2 cup sundried tomatoes
  5. 1/4 cup apple cider vinegar
  6. 4 dates
  7. 2 TB. Bragg’s liquid aminos
  8. 1 heaping tsp. chili powder
  9. 1/4 tsp. cinnamon
  10. 3 TB. water
  11. Put all ingredients in a high speed blender and blend, starting on low and switching to high, until well blended.
Kibby's Blended Life http://kibbysblendedlife.com/
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almond pulp, sauteed veggies and liquids mixed together for a mixture ready to form into patties


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Formed patties ready for oven