Here's a couple more ideas for anti-candida suitable lunches, including a Claudia Roden recipe for home-made hummous. But first, let's start with one of my own creations!
Mozzarella is a 'young' cheese, which means it will contain fairly low levels of lactose, so it is suitable once in a while. Try to get buffalo milk mozzarella - avoid Danish 'pizza-style' mozzarella, it's revolting! - and make sure it isn't preserved in citric acid. Last time I looked, the Sainsbury's 'Be Good to Yourself' version was okay.
2 fairly thick slices of aubergine (medium-sized, sliced lengthways)
half a tin of Sainsburys bruschetta topping
packet of mozzarella
olive or sunflower oil
Lightly fry the aubergine slices in the oil until golden brown and soft (but not falling apart). Spoon some bruschetta topping on each slice. Top with generous slices of mozzarella and place under a hot grill until brown and bubbling.
I have adapted this recipe from Claudia Roden's version published in 'Mediterranean Cooking'. Tahini (sesame seed paste) is available from health food shops, such as 'Holland & Barrett'. You'll need access to a liquidiser or, better still, a food processor, to make this recipe.
Makes a generous amount. Will keep in the fridge for up to three days.
1 tin of chickpeas (make sure they don't contain citric acid)
3 tablespoons of tahini
juice of 2 lemons
1 large clove of garlic (if you don't like the harshness of raw garlic, try lightly sauteing it first)
drop of water
salt to taste
Drain and rinse the chickpeas. Blend with the tahini, lemon juice, garlic (crushed) and salt, adding a drop of water if necessary, until smooth. Garnish with a sprinkling of paprika and a swirl of olive oil.