What To Eat During Your Candida Cleanse

Cleansing is about eating taking the time to prepare wholesome, organic, and fresh foods. Though cravings and some hunger pangs may kick in during your cleanse, you shouldn’t have to starve. Think to yourself: am I really hungry, or just craving unhealthy sugars and carbs? Am I just stressed? Is the yeast fighting back through signaling to my brain that I’m hungry?

Necessary Nutrients

While you’ll want to get your body ample nutrition including vitamin and mineral rich content, there are some extra ingredients to look for while fighting candida.

Fiber: Fiber will help flush out excess yeast, satisfy hunger

Protein: Contains amino acids, such as l-lysine, which help energize the body and immune system. Protein also satisfied hunger and aids in energy production.

Antifungals: Herbs and nutrients such as oregano, Pau D’arco, garlic and onions contain natural antifungals which will help your body kill excessive yeast. Taking an antifuntal blend during a cleanse is essential for destroying and removing yeast from the body. Canxida contains many antifungal and cleansing ingredients in a well-formulated blend. I take canxidaremove and I recommend you take it as well.

Probiotics: Good bacteria not only help maintain healthy digestion, but also strong immune-function and energy. These beneficial bacteria are not only found in yogurt, but any fermented foods such as kimchi and sauerkraut (unless using raw apple cider vinegar as a base, the latter two foods should be avoided as sugars and other additives are often used). For those who are going through a cleanse, multiple strains and a higher billion count (at least 15, if not 50) will help restore the body. Taking too high a dosage of probiotics (typically higher than 80 billion) without building up can sometimes create side effects including dizziness and nausea because the body is shocked, and probiotic strains can sometimes fight themselves if they’re not formulated to work synergistically. Products like Canxidarestore focus on candida-fighting bacteria.

B vitamins: Good for nerve function, stress, focus and energy, B vitamins also help break down other nutrients, such as protein, in the body.

Zinc: Candida has cells that kill zinc within the body, so supplementing this mineral to fight back is important.


Grains are high in fiber, protein, and amino acids to help provide necessary nutrition to you and not the yeast. What frustrates most people is the amount of carbs, and even added sugars, in some grains. Starchy grains, such as white rice, also provide candida nutrition. Here are some items to replace pastas, rice, and other conventional foods with:

  • Legumes (like lentils)
  • Brown Rice
  • Millet
  • Quinoa
  • Beans (which also falls under vegetables): This is controversial, as the carbohydratess in beans may convert to sugar in the body. However, beans are rich in aminos, protein, and fiber. My personal take? Incorporate beans into a meal, but have less than one serving of them.

Fruits and Vegetables

With the exception of starchy foods, you can get creative with what veggies you incorporate into your diet. Steamed, sautéed, and raw vegetables offer diversity and different health benefits. Low-sugar fruits such as avocados are also okay and versatile (see recipe ideas at the end of this article). Be cautious of sugar content for any food. Here are just a few nutritionally rich vegetables that should be added into a yeast cleanse diet and also offer detoxifying and immune-supporting functions:

  • Leafy Greens: Including lettuce, spinach, broccoli, Brussels sprouts, seaweed and kale
  • Radishes: use fresh leaves in place of spinach, along with the stems and ‘meat’ of the radish
  • Cabbage
  • Celery
  • Cucumber
  • Onion
  • Okra
  • Rutabaga: can be used in place of potatoes
  • Zucchini

Herbs and Spices

Use these to enhance your dishes. Below are some spices that have anti-fungal or other beneficial qualities such as cilantro’s detoxifying power or cinnamon’s support in balancing blood sugar:

  • Basil
  • Cayenne Pepper
  • Cinnamon
  • Cilantro
  • Cloves
  • Cumin
  • Garlic
  • Ginger
  • Pepper
  • Oregano


Oils add a creamy texture to meals, provide vegetable omegas to help support digestion and a healthy immune system, and can have aminos and antifungal properties (especially coconut and olive). Only use extra-virgin, unrefined oils. Items like vegetable oil should be avoided, as they are often heavily processed.

  • Coconut Oil
  • Olive Oil
  • Flax Seed (Cold-pressed only)

Other Foods

Eggs: Rich in B vitamins, amino acids such as lysine, and high in protein, eggs are a great addition to any meal.
Chia Seeds: Rich in protein, fiber, and aminos. Chia seeds have a light flavor and can be incorporated into any meal or mixed into drinks to satisfy hunger.

Free-Range, Nutritious Meats: Red meat (beef) is high in zinc. Chicken is light in calories, and fish such as salmon have omega-3 oils to help support a healthy immune function. The only meat to avoid is pork, as this is higher in fat and does not contain many nutrients. Consume all meat in small quantities. Avoid processed meats, such as lunch meats, as these contain chemicals or other undesirable ingredients.

Raw Nuts: Rich in protein, fiber, and omegas, nuts make a great snack or flavorful addition to any meal. Avoid salted or roasted nuts, as the nutritional content is altered, and often unhealthy oils are added. Remember: peanuts are NOT nuts, and contain mold which must be cut out of the diet. Pistachios should also be avoided, as they may contain mold.

Nut Butters: Unprocessed, raw nut butters contain the same benefits as regular nuts. Almond butter can be spread on a wild-rice cake for a light, nutritionally dense snack. Cashew butter can be mixed with mashed avocado and cinnamon for a dessert pudding.

Recipe Ideas

Experimenting with food combinations and perusing recipes is a satisfying way to see just how versatile a candida diet can be. Here are some starter ideas for unique foods:


Coconut oil (enough to cover base of pan)
2 eggs
Chopped green onion stock
1/2c spinach or radish leaves, well-rinsed
Sliced Avocado
Pepper to taste

Create an omelet or egg scramble by warming up coconut oil in a pan over medium-high heat. Reduce heat to low and add eggs and 1 tsp of water. If making an omelet, stir eggs around with a fork to fluff. Once the eggs begin to solidify, add in onion. Cook for around 2-3 minutes until vegetables begin softening, and then add in spinach. Cook an additional 1-2 minutes until spinach wilts. Put onto plate, add avocado and pepper on top. A serving of cooked millet will also add nutrition and hunger satisfaction.


Yes, pancakes! Use wheat-free all-purpose flour (without additives such as xanthan or arabic gum) for a more savory take on this treat.
1c flour (a mixture of gluten-free options, such as almond or coconut flour, is recommended.)
1 egg
1tbsp olive oil
1-3tsp cinnamon
1/2tsp clove powder
1/2c water
Coconut oil to coat pan with
This recipe may take some experimentation to get the desired pancake consistency. Blend dry ingredients together. Stir in egg and olive oil. Slowly add in water until a thin texture is achieved. Warm up coconut oil in pan over medium-low heat. Use 1/4 to 1/3 measuring cup to add batter into the pan. Flip pancakes over when one side is sturdy in the center under a spatula. Once your pancakes are cooked golden-brown on both sides, use a dab of coconut oil to act as butter and almond or cashew butter to sweeten the meal. You can even add raw, chopped nuts into the batter if desired.

Afternoon or Late Evening Snack:

1 Avocado
2 tsp spirulina
1/2tsp each of minced or ground garlic, ground cumin, and pepper

Mash up avocado and blend in above ingredients. Use as a vegetable dip for celery, radishes, and cucumber slices.

Falafel Patties:
1c garbanzo bean powder
2tsp cumin powder
1tsp each of: garlic powder, pepper, and additional spices such as rosemary or cayenne for taste
Dash of salt
1tbsp olive oil
1/3c water

Mix dry ingredients together. Add in olive oil and stir. Slowly add water (you may not need all of it) into the mixture until a medium consistency is reached. Let mixture sit for at least 10 minutes in cool weather (refrigeration is okay). Use 1/8 or 1/8 measuring cups to add batter onto medium-low pan with heated oil. Cook 1-2 minutes on each side, until golden brown. These can be stored for several days, and make for a great fiber and protein-packed addition to salads or steamed veggies.

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