Pumpkin-Tofu Stoup

My latest challenge is having to go back on antibiotics again. For someone with candida, that would be the equivalent of being exposed to an especially virulent virus if you had a weakened immune system.



I guess I should be more positive because the antibiotics have knocked out the blood poisoning I had. But can you believe, this all happened because of cooking accident? I posted awhile back (10/24/09 ) about my run in with an exploding Pyrex baking pan. Glass shards shot everywhere including into my foot which produced a deep laceration.

Four weeks after the accident, my foot appeared to be pretty much healed when suddenly it swelled up and turned a deep purplish red around the area of the injury. Ice did nothing to stop the swelling, redness and of course, the pain. I was barely hobbling when I went to see the doctor the next day. The doctor seemed perplexed but the diagnosis was blood poisoning and the treatment was antibiotics. I didn't want to hear those words but once the red started going up my leg, I was glad I was taking antibiotics.

I decided to return to my anti-candida diet basics and give the candida absolutely nothing to thrive on while the antibiotics were busy killing off all my good bacteria. That might give me half a chance of not getting another candida overgrowth.

I have been grumbling all week about my foot but also about being reduced to just vegetables, lean protein and healthy fats once again. My complaining is mainly because I had finally gotten to the point on the anti-candida diet where I could loosen up a bit. In fact, last week, I wrote that my doctor had freed me from some the constraints of the ACD eating plan and told me to follow a low-glycemic diet.

Okay, I'm not going to complain anymore because six days after this all started I can finally walk on my foot again with minimal pain. There is no more swelling and redness, I can even wear a loose shoe for awhile.

I haven't really cooked anything yummy or delicious this week because I've mainly been eating salads with chicken or tofu sprinkled on top. I'm wishing I could cook up some Pumpkin-Tofu Stoup which I had the week before this all happened. Pumpkin, while shocked with beta-carotene and other great nutrients, is too high in carbs for me right now. I guess I will just drool as I post the recipe.

Pumpkin-Tofu Stoup (makes 2-3 generous servings)

Ingredients:

2 T. olive oil

1/4 cup chopped red onion

2 cloves minced garlic

1 tsp. minced fresh ginger

2 tsp. curry powder

1 1/2 cups peeled, cubed seeded pumpkin (I have several small pumpkins that I harvested from my garden that are just the right size.)

Optional: 1 zucchini and 1 red pepper diced

2 cups unsweetened, light coconut milk

1 pkg. extra firm tofu, cubed

1 T. Thai red curry paste (Use less if you can't take the heat.)

1 T. lemon juice

Salt and pepper to taste

Fresh cilantro for garnish

Directions:

In a large skillet or pot, saute in the oil the onion, garlic and ginger. Add the curry powder, Thai red curry paste, and pumpkin. Saute for several minutes. Stir in the coconut milk and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes. Add some vegetable broth or water if needed.

Add the tofu and optional zucchini and red pepper. Simmer uncovered for another 5-10 minutes until the vegetables are tender. Season with lemon juice, salt and pepper. Ladle into bowls and garnish with cilantro leaves. I'll be thinking of you while your enjoying this delicious stoup and wishing I were joining you.