Posted in ENGLISH, main courses, Recipes

Cornflake-coated chicken

Problems with digesting fats which occur in people with Candida overgrowth exclude deep fried products from their diets. But this doesn’t mean you have togive up on them completely – many of them can be prepared “dry” in an oven 🙂

For this chicken a la KFC you’ll need:

– chicken fillets
– olive oil
– natural corn flakes
– eggs
– spelt (or other) flour
– your favorite spices – for me it’s salt, dried garlic, sweet and hot pepper and a pinch of curry

1. Cut the fillets into bits – not too big, so that they will bake thoroughly under the coating, but not too small, so that they don’t dry out.
2. Make a marinade out of the olive oil and spices, mix it with the meat and leave in the fridge for a while – preferably overnight, as this will make the chicken absorb the spices.
3. Prepare three dishes – one for flour, one for eggs, mixed with a fork and one for crumbled cornflakes.
4. Line a baking tray with baking paper and spray it with olive oil.
5. Coat the chicken in flour, eggs and cornflakes and place onto the tray. Spray with olive oil.
6. Bake in 180C [350F] without fan assistance until the cornflakes turn golden and the meat is baked – depending on the thickness of the bits it will take from fifteen minutes to half an hour. It’s best to check the meat before taking the tray out by cutting one bit in half to see if the meat is baked.

Chicken prepared this way is just as tasty and crunchy, but not soaked in oil, which makes it much healthier and easier to digest. Because the cornflakes provide carbohydrates, it will make for a complete meal with just vegetables – if the proportions are similar to those in the pictures, or if a portion of the vegetables is substituted with an alkaline grain (millet or buckwheat groats, quinoa), the meal doesn’t require supplementation. If a portion of the vegetables is substituted with an acidogenic grain, the meal will require supplementing half a tablet of vitamin B6 (25mg).


Posted in ENGLISH, main courses, Recipes


There are different types of rice. White rice is strongly acidogenic and has a high glycemic index, so it’s definitely best to avoid it in the case of a Candid overgrowth.
Brown (whole grain) rice contains decidedly more nutrients, is only moderately acidogenic and has a lower glycemic index – this makes it much, much healthier.
Red rice has additional properties. It’s recommended for people with cardiac diseases and those with digestive issues.
Black rice, however, is a total superfood – it contains lots of antioxidants, 18 aminoacids and a large variety of vitamins and elements.
Risotto can be prepared with any variety of healthy rice.

Ingredients for 3 people:
– 1 cup (uncooked) rice
– 1 cup green peas (can be frozen)
– leek
– 2 tablespoons of clear butter (ghee)
– himalayan salt, pepper, chili, dried garlic
– a package of frozen shrimp

1. Pour 2 1/2 cups of water into a pot, add salt and dried garlic, then bring to a boil.
2. Add the peas to the boiling water.
3. After 3 minutes, add the shrimp (which you should previously rinse with hot water) and cook them with the peas for the next 5 minutes.
4. Strain the peas and shrimp and set them aside.
5. Rinse the rice and add it to the boiling broth and cook until soft according to the instructions on the package.
6. Cut the leek into small pieces and stew in a tablespoon of butter spiced with salt, pepper and chili.
7. When the rice is done, it’s good to let it soak the rest of the broth up for a few extra minutes. Then add a tablespoon of butter, the leek, peas and shrimp and mix.
8. Serve right away with dried kale sprinkled on top.

This risotto requires supplementing B complex vitamins (100%RDA) or vitamin B6 (25mg).

You can create many variations of this dish – instead of shrimp, you could use chicken or turkey, or add spinach (stewed in coconut milk and spiced with dried garlic, chili, salt and pepper) or ground asparagus stewed in butter, or dried tomatoes. Those who don’t react strongly to food can add in a bit of parmesan.


Posted in ENGLISH, main courses, Recipes

Rice salad

The hotter it is outside, the less you tend to feel like cooking and eating hot meals. You can successfully substitute them with salads, however, you should remember that cold food requires more effort from the body when being digested, so it can be noticeably heavy, which is why taking enzymes is recommended.

Below is a slightly modified recipe for a rice salad that I saw on TV 🙂

Ingredients (for about 3 portions):

– 1/2 cup full grain rice (it can also be black or red rice)
– 1/2 cup pomegranate seeds
– 1 cup of cooked broad bean (fava bean) or chickpea
– a handful of hazelnuts or unsalted pistachios (or pumpkin/sunflower seeds)
– avocado
– lime juice
– chili, himalayan salt, pepper
– dried mint
– dried ground garlic

1. Cook the rice in salted water, 1:2 and let cool.
2. Fry the seeds or nuts on a dry pan. The pistachios are baked, so they don’t require frying.
3. Peel the avocado, remove the pit and mash it with salt and lime juice.
4. Put the rice, nuts, pomegranate seeds, beans (or chickpeas) and avocado together in a large bowl.
5. Add the dried garlic, mint, chili and pepper.

All done 🙂

The salad is nutritious and filling, it can make for one of the main meals. Because of the variety of ingredients and its heaviness, I recommend supplementing vitamin B6 (25mg).



Posted in ENGLISH, main courses, Recipes

Millet groats dumplings with asparagus and beef

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 🙂

You’ll need:
– 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 🙂


Posted in ENGLISH, main courses, Recipes

Sweet potato cakes

Sweet potatoes are much healthier and more nutritious than regular potatoes and also have a lower glycemic index. They contain a lot of vitamins (B vitamins included) and elements. When spiced with herbs and oven-baked, they can be an addition to meat instead of traditional potatoes, but not everybody likes their relatively intense sweet taste in that combination. This is where the recipe for sweet potato cakes enriched with the spicy addition of horseradish comes from.

You’ll need (for about 15 small cakes):
– 2 smaller sweet potatoes
– 2-3 tablespoons of grated horseradish
– an egg
– 2-3 tablespoons of flour – oat, buckwheat, rice or spelt
– salt, pepper and a bit of ground ginger

Peel the sweet potatoes (watch out – they stain worse than regular potatoes, it’s best to do this wearing gloves) and grate them. Add the horseradish, egg, flour and spices, mix until a thick texture is achieved. Form the cakes on a tray lined with baking paper – they might not stick very well and can fall apart during the forming, but don’t worry, they’ll be alright after they’re baked. Bake in 180C [350F] for 15-20 mins, until they’re golden.
You can serve the cakes with a meat goulash or shrimps with sauce – the meal then needs to be completed with B complex or B6.
You could of course make those cakes from different vegetables, like carrots or celery, whatever you like 🙂


Posted in ENGLISH, main courses, Recipes

Rice noodles with seafood

A light meal that is easy to prepare and ideal for dinner.

– rice noodles
– a portion of frozen seafood/shrimps (225g is a portion for 2 people)
– tomato sauce (or tomatoes, bell pepper, onion, salt, garlic, sweet and hot paprika, basil and oregano)
– salt, garlic
– dried herbs on top: parsley, basil, kale.
1. If you don’t have a ready made tomato sauce, start with preparing one. Pour boiling water on two tomatoes, peel off the skin, chop into small pieces and add to a pot. Add half a bell pepper chopped into cubes and onion. Add a bit of water, salt, garlic, sweet and hot paprika, basil and oregano. Stew the ingredients for about 15 minutes and then mix into a smooth consistence.

2. Lay out the frozen seafood on a sieve, pour hot water, rinse. Add to boiling water spiced with salt and garlic and cook accordingly to the instructions on the box, which is most often 5 minutes.

3. Dish out the seafood and use the leftover water to soak or cook the pasta according to the instructions on the box. It usually takes 3-5 minutes.

4. Strain the pasta, cut into shorter strands, mix with the sauce and seafood and warm up if necessary. Add the spices on top and serve.

If you complete this dish with a large side of boiled vegetables, it won’t necessitate supplementation. Otherwise you should complete it with 1/4 teaspoon Flavon Kids or a tablet of B compositum (100% RDA), or – if this is an evening meal – half a tablet (25mg) of vitamin B6.


Posted in ENGLISH, main courses, Recipes


Traditional pizza is not a good meal for people with Candida because of the wheat flour, yeast and cheese. It noticeably burdens the body and is hard to balance out with supplementation. Hence I came up with almost-pizza. It can be served hot or cold.

For the dough you’ll need:
– 2 – 2,5 glasses of full grain spelt flour (you could also add in amaranth or chestnut flour for more nutrition)
– 1/3 tablespoon of olive oil
– about 1/2 glass of water
– a teaspoon of Himalayan salt

– tomato sauce (for example ketchup without sugar and additives)
– onion
– a can of tuna
– pizza spices and herbs
– optional: jalapeno, olives, cheese (for example mozzarella)

Add the dough ingredients to a bowl, mix and work and then roll it according to the size of the tray (the recipe portion is enough for a big baking tray). Put the dough on a layer of baking paper, spread the tomato sauce on it, add the slightly fried onions, tuna and any other toppings, sprinkle the spices on top.
Bake for 15 mins in 180C [350F].
Warning – adding the cheese makes the pizza harder to digest, so you should use it sparingly. Eating cheese in the evening negatively affects the absorption of magnesium, so if you’re having almost-pizza for dinner, maybe you should skip that ingredient.

Almost-pizza is perfectly completed by 1/4 teaspoon of Flavon Kids. You could add some lamb lettuce with balsamic vinegar on the side, in which case a tablet of B compositum or half a tablet of vitamin B6 would be enough. If the pizza contains a lot of toppings and cheese, you’ll need a whole tablet of B6 (50 mg) to aid digestion and absorption.