New Recipe: Lemon prawn linguine

This recipe includes a dash of tabasco sauce. Now, while its main ingredient is vinegar, I'm going to go out on a limb and suggest it's okay in moderation...besides, you're hardly going to add more than a couple of drops to the sauce, unless you have an iron-cast tongue!

Lemon Prawn Linguine

Serves 1 hungry person!

frozen prawns, defrosted
juice of one lemon
half a small onion, or one shallot, finely chopped
wholewheat linguine (or spaghetti)
dash of tabasco sauce
olive oil spread
fresh herbs (i.e. parsley)
freshly ground pepper
manchego or other hard sheep/goats cheese, grated


Melt a good knob of olive oil spread in a pan. Add the onion/shallot and sweat until soft. Add the prawns and stir for a minute or two. Add the lemon juice, pepper and tabasco sauce to taste and simmer over a low heat.

Meanwhile cook the pasta until al dente. Drain and return to the pan. Add the prawns/onion mixture and stir into the pasta with a handful of chopped, fresh herbs.

Sprinkle with the grated cheese and serve with a simple green salad, drizzled with flaxseed oil. Delicious, even if I do say so myself!

An easy-peasy Japanese-style meal

The Green Tea Prawns with Cucumber Salsa recipe available from Times Online (last recipe on the page, scroll to the bottom) is really delicious. The prawns with green tea have a wonderful, delicate flavour which makes a change from soy/miso based sauces. And the radish and cucumber salad that accompanies the prawns is also very good. I didn't use Sushi vinegar as advised - for a start, I couldn't find it to buy it, but also because it contains sugar. I substituted brown rice vinegar instead. What are you looking at me like that for? It's brown rice - it's gotta be healthy ;). Okay, so the salad isn't 100% candida-diet friendly, but would make - along with a serving of brown rice - a great, but simple, meal to feed non-'thrushy' friends, without breaking your own diet too drastically. Gets an A+ from me!

Ideas for dinner - Part 2

With a bit of imagination you can come up with lots of ideas for main meals. But it's best not to get stuck in rut - anecdotal evidence suggests that you may become more susceptible to forming new allergies/food intolerances if you have a limited diet. At the moment I tend to eat fairly light suppers, with plenty of salad and vegetables (I'm loving beetroot at the moment - the Co-op sells it ready cooked and vacuum-packed without any added nasties). So, here's a few more ideas for the summer.

Oatmeal goujons

This is a really easy and quick way of cooking chicken or fish. The oatmeal is a great substitute for breadcrumbs and makes a lovely crunchy casing.

1 chicken breast or fillet of salmon (without skin) per person
Oatmeal
Seasoning (salt & pepper, or Schwartz Season-all, for example)
Sunflower oil

Place a little oatmeal on a plate or in a bowl. Add a little seasoning (just enough to liven the oatmeal up!) and mix well. Take strips of chicken or fairly chunky slices of salmon (cut 'with the grain'). Roll in the oatmeal mixture until well coated and shallow fry in sunflower oil, turning occasionally to ensure the goujon is evenly cooked and browned.

Serve with salad and new potatoes (or chips!).


Ginger and cashew stirfry

You could add chicken or tofu to the stirfry, if you fancy something a bit more substantial. Just chuck the ingredients in, according to how much of each you fancy (I'm really not a very accurate, 'measured' cook!). The green vegetables and cashew nuts are packed full of iron, and the brown rice and noodles contain B6 (which activates iron) - just what the doctor ordered if like me, you're slightly anaemic.

clove of garlic
piece of ginger
broccoli
bok choy
onion
chinese leaves
cashew nuts (unroasted/unsalted)
dark soy sauce (if you're allowed it) or miso paste
sesame oil

Grate the garlic and ginger and gently fry in the sesame oil. Quickly add the onion, cut in half and sliced and the broccoli (cut into florets) - try peeling the stalk, slicing it finely and adding that to the pan too! Stirfry for a few mins, until the vegetables start to soften. Add the bok choy leaves and the chinese leaves (sliced) (as much as you want - or fits in the pan - but remember, they'll cook down to nothing in no time at all!). Stir fry until the leaves start to wilt and add the cashew nuts. Fry until the nuts are starting to brown and add a splash of soy sauce or a good heaped teaspoon of miso paste (with a splash of hot water). Combine well and serve immediately with brown rice or brown rice noodles.

If you are adding chicken or tofu, slice or cube and cook until brown on all sides in a separate pan. Add to the vegetables just before the soy or miso.

Variation: Butterfly some king prawns (i.e. de-vein) and marinade in the grated garlic and ginger, with a splash of soy sauce or squeeze of fresh lemon juice, for at least an hour before cooking (remember to refridgerate!). Add to the vegetables (instead of the cashews) just before you add the soy sauce or miso paste.

Ideas for dinner

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!):

Beany Goulash

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
olive oil
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

Serves 1

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!