Silica can be taken in the form of the herb, Horsetail. It normalizes bowel function and clears the intestinal tract. It also reconstructs damaged and inflamed intestinal walls.

From Wikipedia:

"This vitamin-like substance is, by nature, present in all human cells and responsible for the production of the body’s own energy. . . Ninety-five percent of all the human body’s energy requirements is converted with the aid of CoQ₁₀."

I use NOW FOODS CoQ10 100 mg with Hawthorn Berry Vegetarian - 90 Vcaps

All forms of CoQ10 will work better if taken with a meal containing fats or with healthy supplements providing fat, such as fish oil, flax oil, coconut oil, etc.

Propolis is a resinous substance that bees collect from tree buds or other botanical sources. Among other things, Propolis is believed to prevent diseases and parasites from entering the hive and to prevent putrefaction within the hive.

As a supplement it is a powerful antibiotic and anti-putrefaction agent that coats and prevents dead and rotting cells from spreading in body so they can safely be removed.

"Hundreds of possible symptoms may appear in many different combinations. Because of the confusing symptoms, CRC (Candidiasis) is difficult to diagnose, and because CRC is not yet fully understood, many medical professionals are skeptical about its existence and thus unlikely to diagnose and treat it."
from Candida-Related Complex: What Your Doctor Might Be Missingby Christine Winderlin

The good health I’ve enjoyed for 40+ years came to a long pause about two years ago following a stressful event where I was forced to quickly leave my home and relocate under very disturbing circumstances.  The tension and uncertainty were awful and the event was highly emotional and upsetting.  I didn’t eat right during that time - lots of coffee and quick fixes for meals - and I couldn’t sleep most nights.  By the end of this 10 day event I had a patch of eczema on my neck.  As I settled into my new home, the stress factor decreased, but the eczema got worse.  Soon my entire neck was covered with the rash which itched so badly that I couldn’t sleep.  Hydrocortisone creams worked initially but with diminishing returns.  My skin was getting thinner and more irritable and the hydrocortisone wasn’t helping the itching anymore.

Seeking help and wanting several opinions, I visited allopathic and naturopathic doctors simultaneously.  The allopath prescribed an antihistamine with something to help me sleep and some stronger hydrocortisone cream.  The naturopath tested for allergies and began NAET testing and treatments on me.  At this same time a raw foodist friend felt convinced I had Candidiasis and recommended that I modify my diet.  I went on the raw foods diet for two months and although I felt overall in better health for awhile - my rash symptoms were unaffected.  At some point, the diet also seemed to stop working. I felt worse than I had before I started it.  I know now that I was most likely experiencing Candida die off which actually causes worsening symptoms but at the time it seemed the diet was making me sick.  To add to this both my allopathic and naturopathic doctors frowned on the raw foods diet - believing it taxed the digestive system.  From where I stand now I think this is actually true.  With Candida there’s enough to contend with and the predigesting role that cooking plays may be important when the Candida is really out of control.

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Olive leaf has been used medicinally throughout known history. The herb destroys pathogens, bacteria, fungi and viruses by inhibiting the replication process. Unlike synthetic antibiotics, it destroys only the bad bacteria and protects the good without building antibiotic resistance.

From Wikipedia:
To prepare olive leaf tea place one large teaspoon (approx. 10g) dried olive leaf in a tea ball or herb sack. Drop into two quarts boiling water, immediately reduce heat to a medium simmer and let tea brew in covered pot for three to ten minutes. Stir tea occasionally, strain to drink and/or refrigerate. Tea should be a medium amber color. To combat a specific ailment, sip refrigerated or re-heated tea and consume entire two quarts over a two day period. Olive leaf can also be taken in powder, liquid extract or capsule form.

12 oz. your favorite brown rice pasta
2-3 T. water
1 1/2 broccoli spears
1 1/2 cups sliced red peppers
1 1/2 cups canned artichoke hearts (not the marinated kind)

Cook pasta until tender but firm. Drain and rinse in cold water. Set aside to cool.

In large, deep skillet, heat the water and sauté the broccoli, mushrooms, and bell peppers for 5 minutes or until tender-crisp. Remove and rinse in cold water.

Toss with pasta, veggies, artichoke hearts and olives about a 1/4 cup of you favorite oil and apple cider vinegar / lemon juice dressing or use:

1/4 c. olive oil
1 t. garlic, pressed
1 t. salt
Chopped basil to taste
1 t. apple cider vinegar or lemon juice
black pepper

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Mousse:

1 package firm SILKEN tofu
1 cup blueberries
1 teaspoon lemon extract
2 1/2 tablespoons Xylitol

Sauce:

1/2 cup blueberries

Break the silken tofu into pieces and place in a food processor or blender. Add the berries and the lemon extract. Blend until very smooth. Add the xylitol. Pour the mousse into individual serving glasses or small bowls. Refrigerate for 3 or more hours. You can make the mousse the night before you want to serve it. To make the berry sauce, place the thawed berries in the blender and blend until smooth. Taste and add xylitol if desired.

Before serving, pour 3 tablespoons of the berry sauce over each individual mousse.

This recipe was hearty, satisfying, rich tasting and also Candida-Diet safe. It was also fairly easy and quick. I made mine a bit ahead of time and left it in the oven at low to steep in the curry sauce. Delicious!

from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar

4 servings

STEP ONE

1 tablespoon minced fresh ginger
2 tomatoes, chopped
1 tablespoon ghee or oil
Pinch of hing (optional)
3/4 teaspoon brown mustard seeds
1 tablespoon minced fresh ginger
2 tomatoes, chopped

STEP TWO

1 teaspoon turmeric
3 cups (350 g) green beans, cut into 1/2-inch (1.3 cm) pieces
Salt
1/2 cup (120 ml) water
Chopped fresh cilantro (optional)

1. Heat the ghee or oil in a pot. Add the hing, mustard seeds, and ginger and saute over low heat until the mustard seeds "dance." Add the tomatoes and saute for a few minutes, stirring frequently, until they become mushy.

2. Stir in the turmeric, green beans, a sprinkling of salt, and the water. Cover and simmer until the beans are tender, 12 to 15 minutes. Adjust the salt. Sprinkle with chopped cilantro before serving.

VARIATION For heat, add 1 teaspoon or more black pepper in Step 3 or add cayenne or crumbled red chilies to the ghee or oil in Step 1.

Stevia is a plant from the sunflower family.  One of its species has very sweet leaves that are used as a sugar substitute.  It is 300 times sweeter than sugar but has zero calories, zero carbohydrates and a zero glycemic index.  Stevia leaves contain numerous all-natural nutrients that help regulate blood sugar, including chromium, magnesium, manganese, potassium, selenium, zinc, and vitamin  B3(Niacin)

Be forewarned though, Stevia has a slightly bitter aftertaste that IMO doesn’t work that well in baked goods.  Also it’s texture and volume per sweetness ration are radically different than sugar so it can’t be used a straight substitute in recipes that call for standard sugars. For instance 1/2 teaspoon of Stevia Extra powder provides the sweetness of 1 cup of sugar.  I prefer Xylitol but use Stevia to boost sweetness in items like cookies (Xylitol is slightly less sweet and way more expensive than regular sugar.)