Lately I've been experiencing some signs of candida overgrowth in my body which is seen as tinea versicolor on my skin (try researching it, it's pretty common, many that you know may have it as well and not know what it is) as well as brain fog, drowsiness and feeling pretty out of it. I know all of this started because I was drinking a glass of wine every night and not paying attention to keeping my body in balance. So once I felt the itchiness on my back start and my mind started feeling foggy, I knew I had to make a dietary change quickly before more damage was to happen to my body.
I immediately did some research to see what foods I can and cannot consume. I went to the Candida Diet website and got some information there to start implementing asap. What I figured was the easiest and least expensive was the combination of cutting out sugar and grains while including natural anti-fungals. So I purchased a TON of garlic, rosemary, kale, cabbage, turmeric, butter, calendula and meat- all organic, of course. My first recipe in which I will be using when I cook anything, is this herbal ghee. I was really excited to create it when I got home and am even more pumped to share it with you all! May this ingredient help heal your gut, battle candida and bring joy to your palate.
Herbal Ghee Recipe for Gut Health
1 pound organic unsalted butter
5-6 garlic cloves, smashed
2 tbs dried rosemary
1-2 tsp turmeric powder
1 tbs dried calendula
1 tsp whole peppercorns
1. Dice the butter into big cubes and place in pot on stove top over medium-low heat. You want to make sure it doesn't get too hot or boil too rapidly, so keep the temp as low as you can to keep it consistently simmering. Scrape off the top layer of foam as it rises and continue doing this until the top layer is clear, you can see through the butter and it's golden. There also may be proteins stuck on the bottom of the pot. Strain out through a cheesecloth (or carefully to keep out the proteins on the bottom of the pot) and store in a glass jar.
2. Add in the rest of the ingredients and put into a double boiler or crock pot with water on the bottom on low heat for 8 hours to allow complete infusion of the herbs. Strain again.
3. Allow it to sit and cool before putting lid on (mold can be created from the moisture if put on too early). Can be stored out of the refrigerator.
Use it to cook everything! The best thing about ghee is that it can be used with high temperature cooking (unlike olive oil and other fats). So roasting and sauteing are great ways to use ghee and this one adds a really nice flavor to your dish. I used it on salmon the other night for dinner and topped it with extra rosemary and thyme with my grandmother. It was delicious! It also tastes great on rice and millet as a flavoring agent with some sea salt.
Benefits of ingredients
Rich in butyrate- a sot chain fatty acid linked to an immune response that decreases inflammation and helps improves the digestive system. Those that are lactose intolerant can generally ingest ghee, due to the removal of allergenic impurities. It is rich in vitamins A, D, E and K which are important for promoting bone and brain health as well as boosting the immune system. Can be used with high heat cooking like roasting, sauteing and grilling. It also doesn't have to be refrigerated! And it lasts up the 3 months out of the fridge. Pretty amazing stuff.
There are so many benefits of garlic. It helps keep the pathogenic microbes low in our bodies (Im consuming as many cloves as socially possible right now to help with the yeast). It helps improve circulation through our bodies, helps beat inflammation, has anti- fungal properties, helps repel mosquitoes (and most people) and it boost immunity, amongst many other amazing benefits.
**Be careful when making homemade garlic oil, botulism is a risk and it is hard to tell if it's in your oil or not. Best if ghee is used within a week of making it. Can last longer and is safer if stored in the refrigerator, or to play it completely safe, leave the garlic out and just add it fresh to your dishes.
Increases circulation to the stomach and intestines, it warms and brings fresh oxygenated blood to the GI and disperses gas and bloating. It also brings blood to the head and the brain as well as the heart, liver, gall bladder and kidneys. It is a nootropic which enhances cognitive function, mental clarity, focus and short term memory. It also kills pathogenic microbes, helps clean wounds and prevent infection both topically and in the GI. According to Sajah Popham, the spirit of rosemary "...helps us to remember who we are, to be strong in who we are and to have the strength and the courage to embody and become that person in our daily lives."
Helps keep inflammation down in the body, prevents plaque formation in the brain which is associated with Alzheimer's. Turmeric contains antioxidants that prevent oxidative damage to the brain cells. Curcumin, the active ingredient in turmeric, is fat soluble, so it's best taken with a fat. It is also absorbed more readily when taken with black pepper.
Prevents bacterial overgrowth and infection while also helping heal wounds. The bitter qualities increase the production of bile and its secretions by the gallbladder which is beneficial for metabolism and the digestion of fats and oils. It helps keep inflammation down in the digestive tract, especially after being in the presence of a food allergen.