I hear you on the candida issues- thats a big one for me too. too many carbs or too much starch/sugar and the room spins and i basically pass out. I”ve found Ozovit is really helpful in clearing out the bad bugs. For food, you might want to look into the paleo diet- for me its the one thing my gut is always good with. That and the GAPS diet.

Hey- for additional sweetener ideas, check out my post on sugar substitutes. I found when i did a hardcore candida clense, (i didn’t even allowmyself any legumes or cheese or over cooked vegetables, anything that had significant natural sugars), that the first time i bit into an apple afterwards, the sweetness blew my mind lol. Anyways, right, what i meant to say was for a sumbstantial cookie thats low on the sugar and high on protein check out the molasses gingersnaps- i make them with almond and coconut flour. Instead of molasses, try using yacon syrup- its much less sweet but just as flavourful. Same thing with coconut sap.

Oh! and one last thing – BREAD. On a candida diet, i found the most helpful bread is my almond bread- its super high in protein and low in starch, my gut alway tolerates it really well.

ah- wait- right your chips. Ok, so, for the thicker ones, you want to toss them in olive oil and put them on a pre-heated cookie sheet to roast – it will make the bottoms crispy. THen flip them over. For the thin ones, you still want to toss them in olive oil, ut try cooking them at a lower heat but for longer (try like 300 degrees instead of 350).
Let me know how it goes! You can always try baking them on a silicone mat or on parchment paper as well- that helps alot.

I wish you lots of success in your journey to wellness- you will get there.

I’m a novice at evolving comfort treats and other recipes into a healthier, more organic fare so I’m grateful to have finally found a practical, pleasing way into the kitchen to make life style changes. My single digestive challenge is Candida and borderline Diabetic and have, over the last year, cut down or out trigger foods. Homeopathy has helped tremendously. Eventually I plan to do a targeted diet when I have enough ‘allowed’ recipes that I can enjoy or at least tolerate so afterward managing any condition will become part of an integrated lifestyle choice. Two life/time savers are my food processor and blender for increased and varied vegetable salads and fruit smoothies consumption and using Ezekiel bread for French Toast (1 egg + egg white) with Agave Syrup, Goat Yogurt and Fresh Fruit … weekend treat … YUM. I do have a question: I have used my mandolin to make baked potato chips but the thin ones burn and thick ones are more like thin home fries … any prep or timing/temperature suggestions? Cheers, Lee

btw- i’ve never used kuzu- is it similar to agar agar? (or is it another name for agar agar?)