Candida Diet Friendly Ginger Garlic Scapes
Garlic scapes are one of those underused ingredients that deserve a serious moment in the spotlight, and this quick skillet preparation is exactly the kind of dish that converts skeptics. They're the curly green tops harvested from hardneck garlic bulbs, and when blistered in coconut oil over high heat, they turn tender with just enough bite and a deeply savory, almost sweet flavor. Fresh ginger goes in right alongside them, blooming in the hot pan until fragrant before everything gets tossed together with coconut aminos, apple cider vinegar, and turmeric for a glossy, bold glaze. Every single ingredient here is chosen with intention — coconut aminos stand in for soy sauce without the sugar load, and apple cider vinegar adds brightness while staying on the right side of a low-sugar, anti-fungal eating plan. The optional squeeze of lemon at the end lifts the whole dish and makes the flavors pop. It comes together in under ten minutes and works beautifully as a side or piled over cauliflower rice for something more substantial.
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Learn more →Ingredients
4 servings
- 1 lb garlic scapes, cut into 2-inch pieces
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 2 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 1 1/2 teaspoons per serving, which is likely fine.
- 1 tsp apple cider vinegar
- ¼ tsp turmeric
- ¼ tsp salt, or to taste
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Heat the coconut oil in a large skillet over medium-high heat until shimmering and the oil coats the pan.
- 2
Add the garlic scapes and cook, tossing occasionally, until bright green and beginning to blister in spots, about 5–6 minutes.
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