Posted in ENGLISH, main courses, Recipes

Spaghetti Bolognese – allowed version

Ingredients (for two people):

– 150-200 g raw chicken or turkey meat

– 200g whole grain spaghetti pasta
– olive oil for the frying pan
– 2 tomatoes
– an onion
– a small red bell pepper
– salt, dried garlic, pepper, sweet and spicy paprika, basil, oregano
– 100 ml coconut milk


1. Pour hot water on the tomatoes and take off the peel. Cut into smaller pieces. Chop the bell pepper and onion to make them soften quicker.
2. Pour a very small amount of water into a pot (you don’t have to if the tomatoes are juicy, it’s to make sure they don’t stick to the bottom of the pot), add in the onion, bell pepper, tomatoes and spices and cook on a low setting for about 20 minutes.
3. Add in the coconut milk (preferrably only the thick part, not to water the sauce down too much) and blend into a creamy consistency. If the sauce is too thin, leave it on a slow fire and let it thicken while mixing.
4. Mince the meat and fry it on a pan with salt and pepper.
5. Cook the pasta accodring to the instructions on the package.
6. Add the meat to the sauce, put the sauce on the cooked and strained pasta.

This dish requires supplementing 25 mg of vitamin B6.

In the picture, the spaghetti has parmesan and dried kale sprinkled on top. I don’t recommend using parmesan if you have strong reactions to food, which is why I didn’t mention it in the recipe.


Posted in ENGLISH, main courses, Recipes

Chicken gizzard salad


– chicken gizzards (around 0,5kg)
– 1 cup frozen green peas
– canned corn
– 2-3 pickles
– leek
– mayonnaise
– salt and pepper

– optional: rice (full grain, red, black)

1. Cook the chicken gizzards until soft in salted water. You can spice it with cilantro, dried pepper and fenugreek and keep the broth as a base for a soup.
2. Cool the gizzards and dice them.
3. Steam the peas and let cool. You can also cook it – the broth can be kept for a soup base as well.
4. Chop the leek and pickles into very small pieces. You can pour boiling water onto the leek before slicing. It will make it easier to digest.
5. Put the corn, gizzards, peas, leek and pickles together, spice with salt and pepper and add a tablespoon of mayonnaise.
6. Leave for a few hours in the fridge.
7. Serve with a toasted slice of rye bread or with rice.

This salad requires a supplementation of 25 mg of vitamin B6.

IMG_0555 2

Posted in ENGLISH, main courses, Recipes

Wild salmon

Salmon is a very nutritious fish, a source of protein and exogenous aminoacids, omega-3 acids, vitamins and elements. Unfortunately it can also contain a large amount of additives – coloring agents, antibiotics, substances that are toxic to out bodies. This is why it’s much better to choose wild salmon – it’s less fatty, has a more delicate flavor and is much healthier. Its color is closer to grey than orange.
Popular sides to have with salmon are black rice and broccoli.

– a wild salmon fillet
– black rice
– broccoli
– olive oil
– salt and lemon pepper

For the sauce:
– a handful of almond flakes
– a couple grains of marinated green pepper
– a teaspoon of lemon juice
– a teaspoon of flour or yeast flakes to thicken
– optionally: a tablespoon of ground parmesan

1. Pour boiling water onto the almond flakes and put them aside.
2. Cook the rice first (a portion of rice in two portions of salted water), because it takes the most time – the rice needs to cook for around 40 minutes, but you can’t do it earlier or else it will clump together and become unappetizing and hard to warm up.
3. Spray the salmon with olive oil, add salt and lemon pepper, bake in an ovenproof dish for about 15 minutes (180C [350F]), more or less depending on the size of the fillet.
4. Steam the broccoli briefly – they should be slightly hard.
5. Prepare the sauce: mix the almond flakes well with the pepper, salt and lemon juice. Thicken with the flour or yeast flakes, cook until boiling and optionally add the parmesan (in which case you should add less salt).

This dish is very nutritious, but acidogenic, which is why it requires B vitamin supplementation. In case of the proportions in the picture: 25mg of vitamin B6.


Posted in ENGLISH, main courses, Recipes

Green peas and carrot bits

– frozen peas and carrot bits

– three-colored quinoa (half a cup dry for 2 people)

– chicken or turkey fillet

– a tablespoon of olive oil

– a tablespoon of clarified butter

– himalayan salt, ginger, dried garlic, chili

1. Chop the meat into small pieces, mix with the olive oil, salt, garlic and chili and fry.

2. Cook the quinoa according to the instructions on the package.

3. Put the peas and carrot bits into a flat pot with a bit of water, stew until soft after adding salt, ginger and clarified butter.

4. Combine all the ingredients – add the quinoa and meat to the vegetables and mix. All done 🙂

This meal’s pH is close to neutral and it is nutritious enough not to require supplementation. If you substitute beef for the poultry, you should supplement 10 mg of vitamin B6. If you replace quinoa with pearl barley or rice, supplement 25 mg of vitamin B6.


Posted in ENGLISH, main courses, Recipes

Asian-style dish

We call it “chinese” 🙂 It’s a mix of vegetables, rice noodles and meat.

For 2-3 people, you’ll need:
– a piece of steak meat (it can be a different type of meat)
– half a package of rice noodles (thick or thin)
– a handful of dried Chinese fungi (Jew’s ear/jelly ear)
– a couple of carrots
– a piece of leek
– an onion
– bamboo sprouts
– green bell pepper
– olive oil
– 50ml of soy sauce
– a teaspoon of xylitol
– a teaspoon of lime juice
– spices: salt, dried garlic, dried ginger, chili

1. Soak the mushrooms in hot water for 10 minutes and then boil for 15 more minutes. If they’re not pre-cut, cut them into stripes.
2. Chop the meat, spice it with salt, chili and garlic and fry briefly on the pan.
3. Cut the carrots, onion and pepper into thin stripes and the leek into semicircles.
4. Fry the vegetables on olive oil, adding salt and the combination of soy sauce, xylitol and lime juice. The vegetables are supposed to be slightly stewed, half-raw.
5. Add the bamboo sprouts, mushrooms and meat.
6. Prepare the rice noodles in a separate pot, according to the instructions on the package, which usually means putting it in hot water for 5 minutes. If the noodles are too long and hard to break before cooking, you can cut it with a pair of scissors afterwards. When it’s too long, not only is it uncomfortable to eat, but also hard to mix with the other ingredients.
7. Add the strained noodles, mix and serve.

This dish contains everything the body needs (protein, carbohydrates, vitamins and elements). Stewed vegetables are easier to digest than raw ones and maintain most of their nutritional contents. With these proportions, the dish is neutral and self-sufficient in terms of B vitamin content, especially if prepared with poultry. If served with beef or pork, you should supplement 10-25 mg of vitamin B6, depending on the amount of meat.


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.