| CANDIDA DIET RECIPES SAMPLE BREAKFAST 1. Puffed brown rice, rice milk, sunflower seeds, LSA 2. Pears, golden delicious apples and cashew nuts 3. Untoasted bread with: egg cashew spread tuna, salmon - canned in brine with tomatoe and onion candida killer sandwich topping - avocado, lemon juice, tomato SAMPLE MORNING TEA Water/ water and lemon Black unsweetened tea and lemon juice Brown rice cakes with cashew spread LUNCH RECIPES: LUNCH RECIPE: MINESTRONE SOUP � cup onions sliced 1 clove of garlic , crushed 2T butter or oil 3 cups vegetable stock 1cup of carrots, sliced � cup of celery, sliced � a cup of zucchini, diced � a cup of green beans, cut � " long 2 cups of cabbage, slivered � t oregano, dried � t thyme, dried � cup cooked beans, As much as avaible of the veal meat off the two shanks used to make the veal stock, if using freshly made stock. Omit the meat if using the frozen veal stock. 1 cup parsly, chopped 1 cup tomatoes, chopped sea salt to taste Saute onions ( leeks) and garlic in butter (oil) until soft. Add stock and bring to boil over medium heat. Add carrots ( potatoes) and celery. Simmer three minutes over reduced heat. Then add zucchini ( brussle sprouts) and green beans. Simmer till zucchini is just begining to soften. Add the cooked beans (peas), diced meat off the veal shanks ( if availble), parsly, tomatoes (if using) and allow to simmer for five more minutes to warm the beans and meat ( or until peas are cooked). Add salt. Serves four - six or more. LUNCH RECIPE: THICK POTATO AND LEEK SOUP 4 leeks, white part only, sliced 1 onion 1/4 cup butter or olive oil 5 medium potatoes thickly sliced 1 L stock of your choice 1 T sea salt ( or less, to taste) Optional: 2 cups double strength soymilk, or daiy milk, if not during the dairy free period of the canditdea program In a deep pot, brown leeks and onion (if used) very lightly in butter ( or oil). Add the potatoes, stock and salt and simmer for 30 minutes, or until very tender. Puree in blender/food processer return to the pot and reheat. Serve with bread croutons, toasted in hot butter or oil. If using soymilk/ milk, add after the soup is pureed. Can serve either hot or cold, garnished with snipped chives. Serves 8 or more. LUNCH RECIPE: NON-DAIRY CREAM OF VEGETABLE SOUP 4 T olive oil 50g brown rice flour or extruded brown flour 1.2L water or soymilk or stock 1/4 t sea salt 2 onions, sliced 3 stalks of celery, sliced or 100g of permissible vegetable of choice, chopped White pepper, to taste Optional: 1 clove of garlic Parsly to garnish Heat 2 T of oil in a large saucepan, gently cook rice flour/bran in it. Add water / soymilk / stock and salt, bring to boil, cover and simmer 30 minutes at a reduced heat. In a separate pot, heat the remaining oil and satue the onions ( and garlic if used) and celery. Add them to the soup, simmer for a further 15 minutes. Add pepper ( if using). Garnish with Parsley, if desired. Serves 4. BASIC SALAD DRESSING 1 Lemon 2 small cloves garlic 2/3 C cold pressed extra virgin olive oil sea salt/Celtic salt Black pepper Optional: � t crushed egg shells 1 T parsley 1 T chives, shallots or leeks � t tarragon (dry) � t oregano (dry) 1 t mustard (dry) LUNCH RECIPE: CANDIDA KILLER 1 large ripe avocado sliced 2 T olive or other oil 2 T lemon juice � t sea salt/Celtic salt dash black pepper 2 cloves garlic Blend all together until smooth. Use as often as desired as a dip, dressing, topping or sandwich filling. LUNCH OPTION: BEAN AND LENTIL STEW 2 L water 100g soya or harricot beans (previously soaked) 100g lentils (rinsed) 2 onions, chopped 4 T olive oil 6 cloves garlic, crushed 1 chilli pepper, finely chopped 50g brown rice - rinsed 1 t cumin 1 t oregano 1 t sea salt/ Celtic salt black pepper 3 T coriander leaves finely chopped Bring water and beans to boil. Cover and simmer for 1 � hours at medium heat. Add lentils and cook further for 20 mins. Meanwhile, saute onions in oil until light brown. Add garlic and chilli and stir fry. Transfer onion mixture to the lentils and beans, adding rice and all the dry spices, salt and pepper. Cover and simmer over low heat for 30 mins or until the legumes and rice are cooked, stirring occasionally to prevent sticking to the pot. Accompany dish with garden salad and some brown rice. Serves 4. SNAPPER BAKE 1 medium onion, finely chopped 1 stalk of celery, finely chopped 1/2 capsicum, finely chopped 2 T olive oil 1 1/2 cups cooked brown rice, warm Sea salt, to taste Black pepper, freshly ground, to taste 1 x 1.5 kg whole snapper 1 T butter 1/4 cup lemon juice 1/2 cup shallots, chopped 1 T green ginger, freshly grated 1 lemon, thinly sliced Satue onion, celery and capsicum in the oil, in a pan. Mix with brown rice and season to taste. Stuff into the fish. Place the fish into a well-greeased baking dish. Melt the butter in a small saucepan, remove from heat and add lemon / lime juice, shallots. ginger (if using). Add salt and pepper to taste. Mix and pour over fish. Bake in a pre-heated 180*C oven for 30 - 40 minutes(do not over cook fish, check and baste frequently). Transfer fish onto a serving dish. Pour the baking pan juices over and garnish with slices of lemon / lime. This dish is also very good cold. WHITING WITH LEMON DILL BUTTER Fillets of whiting ( enough for 2 servings), or 2 cutlets of Alantic salmon, or 2 medium - sized trout ( not filleted ), or any other fish Sea salt, to taste Black pepper, freshly ground, to taste 2 - 3 T olive oil 2 T butter Juice of 1/2 -1 freshly squeezed lemon 2 T fresh chopped dill Season the fish with salt and pepper ( if using). Heat the oil in a frying pan until moderately hot. Fry the fish on both sides until just done and transfer to heated plates while finishing the sauce. Melt the butter in the same pan, add lemon juice and dill ( chives or parsely) . Toss in the pan for a few seconds, scraping the battom of the pan with a wooden spatula, allowing the herbs to release flavours and blend with the pan juices. Pour over the fish and serve immediately. Serves 2 . |