Candida Diet Friendly Cilantro-Lime Bone Broth Sippers
Warm, bright, and deeply savory, this sippable broth is the kind of thing you'll want to curl up with on a slow morning or reach for when your body needs something nourishing and clean. Bone broth forms the gut-supportive base, simmered low and slow with fresh garlic and ginger until the whole pot smells incredible. Turmeric and coconut aminos add earthy depth and a touch of umami without any of the sugar, yeast, or additives that can make store-bought broths a problem on a candida-conscious eating plan. The finishing hit of fresh lime juice, lime zest, and cilantro keeps everything tasting lively rather than heavy — it's restorative without feeling like medicine. Because every ingredient here is intentionally simple and free of fermented or processed components, this sipper fits neatly into a protocol that can otherwise feel restrictive. It comes together in under twenty minutes and works just as well as a between-meal pick-me-up as it does alongside a light meal.
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Learn more →Ingredients
4 servings
- 4 cups bone broth (homemade or aip-compliant brand, no added pepper or additives)
- 3 cloves garlic, smashed
- 1 inch fresh ginger, peeled and thinly sliced
- ½ tsp ground turmeric
- 1 tbsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tsp lime zest
- ¼ tsp fine sea salt, or to taste
- ¼ cup fresh cilantro leaves and tender stems, roughly chopped
- 1 tsp olive oil (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Combine the bone broth, smashed garlic, and sliced ginger in a medium saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to medium-low and cook for 10 minutes, until the broth is fragrant and the garlic has softened.
- 2
Stir in the turmeric and coconut aminos. Continue to simmer for 3 minutes, until the broth is evenly golden and the spice is fully incorporated.
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