Living Candida-Free

February 2nd, 2015 · Lisa · book review, Review · Comments

Happy New Year everyone! How are you feeling? Sometimes after a season of indulgence, our bodies can struggle to control candida.

I’m checking in today to celebrate the wonderful work of the one and only, Ricki Heller. I’ve known Ricki for almost a decade now and over that time I’ve watched her transform her own health and become an international authority on addressing candida with a wholesome, plant-based diet. Ricki is a tireless teacher. She posts regularly on her blog, has published numerous cookbooks and presents as often as possible to eager audiences searching for her secrets to sensational foods that can heal and rebalance our bodies.

Living Candida-Free

Ricki, along with functional nutritionist, Andrea Nakayama recently released Living Candida-Freea comprehensive guide to restoring your health in the most delicious way imaginable. This is an incredible resource for anyone out there who thinks (or knows) they may have issues with candida. As the book describes, it is difficult at first to understand the connection between what you’re eating and symptoms like fatigue, brain fog, memory loss, sugar craving, headaches or rashes, but the authors provide all the information you need to understand what’s happening in your body and how you can heal.

When you first read about the anti-candida diet (ACD) it can seem impossible to imagine such a dietary shift. Even though change seems hard, it helps to have an expert your side. Since Ricki has lived the ACD principles for years she can share with her readers the challenges, her tips and the amazing recipes she’s perfected over the years that adhere to ACD and offer all the flavours you need to commit to recovery.

Ricki’s talent for recipe development is astounding. She works within all of the parameters necessary to live candida-free yet offers a delicious array of recipes for every stage of the ACD plan. Plus she’s laid out a week-long meal plan for each stage. This book is patient and honest and full of answers. It is everything you need when you want to stop suffering but know it is a journey to get to health.

The first recipe I tried in Ricki’s new book is called the Toronto Sandwich. As you all know I live in Toronto, and couldn’t resist the home-town appeal. This recipe is fantastic. It’s easy, fast and celebrates all the ingredients I already had on hand. Plus with a single bite you’d forget that you’re attempting to adhere to a detox diet. This is just great food. It is gluten-free, vegan, full of flavour, texture and a satisfying-heartiness. I’m definitely with Ricki, the sauerkraut is essential.

Here’s my photo from Sunday afternoon.

apperture2_original copy

Here’s Nicole Axworthy’s photo from the published book (who is also celebrating her birthday today).

Toronto Sandwich

Her photos, as always, are vibrant and colourful, just like the delicious recipes Ricki has to offer. She makes everything seem easy to make and incredible appealing.

Ricki and Da Capo Press provided permission for me to share the Toronto Sandwich recipe with all of you. It makes a quick lunch or a great addition to a weekend brunch.

Living Candida-Free


  • 1/4 cup chickpea flour
  • Pinch of fine sea salt
  • 3 to 4 tablespoons vegetable broth or stock
  • Nonstick spray, or olive or coconut oil, for pan
  • Filling base
  • 2 to 3 slices baked Tempeh (optional)
  • 2 to 3 tablespoons well-drained sauerkraut, or kimchi
  • Handful of shredded lettuce or salad greens, or leftover cooked vegetables
  • Creamy Topper
  • 1/2 avocado, peeled, pitted, and sliced, 1/4 cup hummus, or 1/4 cup creamy dip of your choice.


  1. Make the wrapper: In a small bowl, whisk together the chickpea flour and salt. Add the broth and whisk until smooth and pourable but not watery (like pancake batter). If it’s too thin, add a bit more flour; if too thick, add a touch more broth.
  2. Grease a 6- to 8-inch (15 to 20 cm) skillet with nonstick spray, or brush with a little olive or coconut oil and heat over medium heat. Add the wrapper batter, spreading out to coat the pan, if necessary, and allow to cook until the top appears dry and the color has darkened, for 5 to 7 minutes. Flip and continue to cook for another 3 to 4 minutes on the other side.
  3. While the wrapper cooks, prepare the fillings: Heat the tempeh, if using, in a nonstick pan and set aside. Drain the sauerkraut and set aside. If using lettuce, chop it now.
  4. Assemble the sandwich: Once the wrapper is cooked, top half of it with the tempeh; then the greens and sauerkraut. Finally, add the avocado or drizzle with your choice of a creamy topper. Fold the wrapper over the fillings and consume immediately.

If you know anyone looking for answers for coping with or recovering from candida issues, seek out Ricki Heller and pick up Living Candida-Free. There is nothing more important than a reliable resource when you’re searching for a path to wellness. Thank you to Ricki and Andrea for creating a satisfying, healing food program.

I’ll be back soon with a review of Allyson Kramer’s newest gluten-free vegan dessert book – Sweets Eats for All!


  1. RickiHeller
    Posted February 2, 2015 at 1:32 pm

    Lisa, thank you so much for this expansive and detailed review! I’m so glad you think the book will be useful to people on the ACD. And glad you liked the Toronto Sandwich, too (I couldn’t resist the name, either!). 😀 xoxo
    PS Happy birthday to Nicole–what a perfect way to celebrate her twice with your review of the book today!

    • theveganlisa
      Posted February 2, 2015 at 9:25 pm

      Ricki! I was so happy to post a review. I will share it more broadly, just got home from a busy day. It is a great book. You should be very proud.

  2. Posted February 5, 2015 at 5:58 am

    Lisa, you made a dazzling reentry to the blogworld this week too! What a beautiful light in my night xoxo

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