As promised, here are a couple more candida diet-friendly recipes:
The first, Courgette rice with feta and olives, I found on the BBC Good Food magazine website, so I won't reproduce it here. What's great about this one is that it needs no adaptation or substitutions. Just make sure the neither the feta cheese nor the black olives (Sainsbury's stoned black olives in a ring-pull can are fine) include citric acid and the stock is candida diet -friendly (i.e. no yeast, sugars or monosodium glutamate - try Kallo's 'Yeast-free Stock Cubes' available from Holland & Barrett and other Health Food shops).
The second recipe is one I made up, so as usual the instructions are bit a vague!
1 chicken breast (I'm enjoying Sainsbury's free-range, organic West Country chicken at the moment - it's a bit more expensive, but the texture and taste far surpass 'normal' processed chicken breasts)
half a can of chopped tomatoes (no citric acid)
half an onion, sliced
clove of garlic, chopped
oil (sunflower or olive)
a handful of black olives (use the leftovers from the courgette recipe above), sliced
half a red pepper, sliced
a dash of paprika
about a tablespoon of fresh parsley, finely chopped
seasoning to taste
Lightly fry the garlic and onions in the oil. Slice the chicken breasts into strips and add to the pan. Cook for a few minutes and then add the red pepper. Cook until the chicken is golden brown. Add the tomatoes and stir in the sliced olives. Add a dash of paprika and salt and pepper to taste. Simmer for about ten minutes, and then add the parsley.
Serve with brown rice and a green salad.