Recipes

This second month on the Candida diet is still restrictive but unlike the first month, we have added low sugar fruits including berries and with some occassional low GI carbs including celeraic. The diet is still focused on eliminating the major foods that contribute towards a yeast overgrowth and including a whole foods diet to nourish your body.

Week 4 to 8

Breakfast

Crushed Walnuts, Blueberries and Natural Yoghurt

Ingredients

  • Full fat Natural or Greek Yoghurt
  • Handful Crushed Walnuts
  • Handful of berries

Method

  • Mix the nuts, yoghurt and blueberries together

 

Scrambled eggs with stir fried onions, mushrooms, and spinach

Ingredients

  • 3 eggs
  • Half an onion, diced
  • Small bag of spinach
  • 1 Beef tomato, diced
  • Tablespoon of grassfed butter

Method

  • Melt the butter over medium heat
  • When it starts to foam, add the onion and let it sweat for ¾ minutes
  • Add the diced tomato and spinach and cook for a couple of minutes until the spinach has wilted
  • Add the whisked eggs until scrambled

 

Fresh Berries with shaved coconut, coconut yoghurt and almond butter

Ingredients

  • 180 grams of coconut yoghurt
  • Fresh berries, either strawberry, blackberry, raspberry or blueberrie
  • 2 Tablespoon of Almond butter (no adder sugar)

Method

  • Mix the shaved coconut with the yoghurt and almond butter
  • Top with either of the Fresh berries
  • Toast and add any extra nuts or seeds you may have

 

Lunch

Poached salmon with sauce vierge on a bed of rocket and fennel

Ingredients

  • One piece of wild salmon
  • 50 grams of organic rocket
  • Half a piece of fennel bulb
  • 1 Beef tomato, deseeded and diced
  • One table spoon of capers
  • 8 olives, cut in quarters
  • Half a lemon
  • 4 Tablespoon of extra virgin olive oil
  • Handful of basil leaves chopped

Method

  • Finely cut the fennel into extra thin slices and place over the rocket
  • Bake the salmon in a preheated oven at 200c for 8-10 minutes
  • While the salmon is cooking, place the diced tomato, capers and olives into a saucepan with oil, bring to a very slight simmer and add the lemon juice and basil leaves. Turn the heat off.
  • Add the salmon on top of the rocket and fennel and spoon over the sauce vierge

Lunch

Roasted Carrot, Beetroot and Goats Cheese Salad

Ingredients

  • 4 Carrots, cleaned and peeled and cut into 2 inch battons
  • 100 grams of salad leaves
  • 2 raw beetroot beetroot cut into quarters
  • 2 x 100 round pieces of goats cheese with rind
  • 2 Tablespoons of pine nuts

Method

  • Preheat oven to 200c
  • Put the carrots and beetroot into a baking tray and pour over a tablespoon of coconut

Oil (melted), Bake for 15 mins, and then turn and bake for another 10 minutes

  • Brush both sides of the goats cheese with olive oil, place in a non stick pan and saute for a few minutes each side until gooey in the centre
  • Heat another pan and toast the pine nuts until they start to go brown
  • Place the roasted veg on top of the salad leaves and place the goats cheese and pine nuts either side

Lunch

Curried lentils with roasted salmon

Ingredients

  • One carrot, grated and cut into 1 cm cubes
  • One stick of celery finely diced
  • Half a red onion, finely diced
  • One clove of garlic, finely sliced
  • Half inch of ginger grated
  • 1 heaped TBS of Pataks curry paste
  • 125 grams of puy lentils
  • 100 grams of coriander
  • 500 ML litres of water
  • 200 ML of water
  • 2 Tbs of Coconut Oil
  • 2 Pieces of salmon

Method

  • Heat Coconut Oil to Medium heat
  • Add the carrot, onion, celery and cook for 4-5 minutes
  • Add garlic and ginger and curry paste and cook for 2 minutes (add a splash of water if its too dry)
  • Add lentils and water and mix well (The water should be just covering them)
  • Bring to the boil and cook for 15 minutes, or until lentils or soft.
  • Add coconut milk and cook for a further 2/3 minutes. The mixture should be thick soup consistency
  • Whilst lentils are cooking, preheat oven to 200c. Put the salmon on a baking tray and brush with olive oil and roast for 10 minutes
  • Add the coriander to the lentils and place in a bowl and set on top the piece of salmon
  • Finish with lemon juice

Dinner

Ingredients

  • 1/2 pound peeled and deveined prawns
  • Half an inch grated peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons sesame oil
  • 1/3 cup chopped red bell pepper
  • 1/2 cup sliced scallions
  • 2 garlic cloves minced
  • 4 cups riced cauliflower
  • 1 large egg, lightly beaten
  • 2 Limes freshly squeezed
  • 1 Tbs of water

Method

  • Add prawns, crushed pepper and ginger and let it stand for 5 minutes
  • Heat 2 Tbs of coconut oil over a high heat
  • Add green pepper, scallions and garlic and fry for 2 minutes
  • Add the prawn mixture and continue to sir for 4-5 minutes
  • Add cauliflower rice and fry for another 2-3 minutes
  • Leave a space in the pan and crack in the egg and scramble for 30 seconds and mix with the other ingredients
  • Stir in lime juice and water and heat mix again for another minute

 

Lamb burgers with roasted celearic and asparagus tips

Ingredients (Serves 4)

  • 1 1/2 pounds ground lamb
  • 1 garlic clove, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh mint
  • salt and freshly cracked black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 celeriac, cubed into 1 cm pieces
  • 12 Asparagus tips
  • 3 Tbs extra virgin olive oil

Method

  • Combines the lamb, garlic, smoked paprika, cayenne and mint
  • Shape them into 4 patties and
  • Preheat oven to 200c
  • Heat 2 TBS of olive oil in a baking tray in the oven for 5 minutes
  • Add diced celeriac and roast for 25-30 minutes turning occasionally
  • Heat 1 TBS of extra virgin olive oil and fry on medium heat for 5-6 minutes on either side or to your liking
  • Cut woody bits of Asparagus off and steam for 4 minutes
  • Add roasted celeriac to bowl, add asparagus on top and top with lamb burger