Dumplings – because millet groats in its basic form is not for everyone and has so much nutritional value that for people with Candida overgrowth it should be a part of the meal plan as often as possible.
Asparagus – because the season is in full bloom and they are also healthy and nutritious.
Beef – because the dumplings with asparagus alone would make for a far too light meal for a person with Candida overgrowth and their entire healthy content would immediately be used up for fighting the fungus and lost. Besides, beef also has considerable nutritional properties (among others, iron and vitamin B12), not to mention it adds another layer of flavor 🙂
– millet groats (about half a cup raw for 2-3 people)
– a few tablespoons of potato flour or tapioca (cassava starch)
– an egg
– green asparagus
– a portion of steak beef (up to 100g [3.5oz] per person)
– olive oil or cleared butter
– salt, pepper, dried garlic, chili, dried kale or your favorite herbs
– sesame to sprinkle on top
1. First, cook the millet groats. You can do this much earlier, even the day before, because it takes a long time to cool. Some recommended you rinse it with boiling water or roast it on a pan before cooking to get rid of the bitter taste. I never do this, because neither me nor anyone in my family can taste the bitterness. I simply rinse the groats thoroughly and pour it in salted boiling water (twice as much water as the groats), cook for 15mins and then let it soak up the water and cool.
2. Put the cooked groats in a bowl, mash it, add the egg, flour and (optionally) kale or herbs and work the dough. It shouldn’t be too dry or else the dumplings will come out hard, or too wet or else they can’t be formed. Regulate the thickness with the amount of flour you add. Form small dumplings from the dough and place them on a plate. In a large pot, boil water with added salt. When the asparagus and meat are almost done, put the dumplings gently into the boiling water, and when they float to the top, cook them on slow for about 5 minutes.
3. Cut the beef into small pieces and fry on the pan for a few minutes, adding in salt, pepper and chili for taste, then put it aside. Of course it doesn’t have to be tenderloin, but then the preparation will take much longer, as it will need to be stewed for at least 40 minutes, so it might have to be prepared beforehand.
4. After cleaning the asparagus, cut off the hard top ends, cut the stems into pieces and put in a small amount of boiling water with salt, except for those top ends. Cook for a few minutes until they begin to soften and then add the top ends and cook the whole asparagus for a few more minutes. The time depends on how thick the stems are, so you should check with a fork to see if they’re soft.
5. Place the dumplings on a plate and put the asparagus and beef on top, together with the sauce created when frying the meat. Sprinkle sesame seeds on top.
You can treat this dish as an inspiration – switch asparagus for other vegetables, beef for other kinds of meat, add a sauce or use mini-dumplings for a soup. Bon appetit 🙂