Finally, finally the bit of writing that has preoccupied me for the last few days is finished and my thoughts can return to food. Here's a few ideas for more substantial meals.
First up is a recipe I have adapted from one I found in a Cranks cookbook (I think!):
Enough for two (will keep in the fridge overnight)
1 tin of cannellini, butter or haricot beans
large clove of garlic
half a large onion, peeled and sliced
1 large green pepper, de-seeded and sliced
1 tin of chopped tomatoes (without citric acid)
2 tablespoons of tomato puree
2 teaspoons of paprika
a dash of cayenne pepper or half a de-seeded and finely sliced green chilli pepper (optional)
salt and pepper
natural/bio yoghurt to garnish
Fry the garlic and onions (and chilli) in the olive oil, add the green pepper and fry until onions are soft. Add the tomatoes, tomato puree, the drained and rinsed beans and the paprika (and cayenne). Season with salt and pepper to taste. Simmer for about fifteen minutes, without a lid on the pan, to reduce the liquid a little.
Serve with a swirl of yoghurt and accompany with a green salad or brown rice.
Indian style food is pretty easy to adapt to the anti-Candida diet. I make up a basic Korma-style sauce, using Coconut Milk or Cream, to which I add pieces of chicken, prawns or tofu. A quick and easy recipe follows:
Chicken (or prawn or tofu) Korma
chicken breast (cooked prawns or half a packet of tofu)
half an onion
half a green pepper
clove of garlic
piece of ginger
tablespoon of mild curry powder
2 teaspoons of garam masala
tin of coconut milk or half a block of coconut cream
Grate the garlic and ginger and fry in sunflower oil (do not allow to burn!). Add the onion (diced or sliced) and gently fry until softened. Cut the chicken into pieces (cube the tofu, if using instead) and add to the pan. Fry until browned. Dice the green pepper (fairly large pieces), add to the pan and cook for another couple of minutes. Add the curry powder to the pan. Give the ingredients a good mix and then add the coconut milk (if using creamed coconut dissolve in a little hot water first). Allow mixture to simmer until the chicken (or tofu) has cooked and the liquid has reduced a little. If using prawns, add them to the sauce and gently warm through. Add the garam masala and serve with brown rice, poppadums or wholewheat chappattis.
I have made a vegetarian option before, using cubes of potato, florets of cauliflower and green beans.
For an extra special version, substitute the curry powder for 2 teaspoons of freshly ground cumin seeds, 1 1/2 teaspoons of freshly ground coriander seeds, 1/2 teaspoon of ground turmeric and 1/2 teaspoon of cayenne pepper. Marinade the chicken in the cumin, coriander, turmeric, salt and pepper for at least an hour before cooking. Cook as per instructions above, but add a good dollop of yoghurt to the pan before the coconut milk/cream.
Check back soon for some more recipe ideas!