This dish is to keep Candida overgrowth at bay in a delicious way as well as being great for promoting weight loss.
Swede (Rutabaga) is known to help combat candida as are spices so feel free to add amounts to your taste. Bear in mind that too much swede will write of the weight loss factor in this recipe.
1″ thick small Swede
Small bunch of Purple Sprouting Broccoli (leaves removed)
A few leaves of Spring Greens or 1 small head (depending on the wildness of the crop)
5″ of Leek
2 sticks of Asparagus
1/2 a Cauliflower’s leaves
All the leaves from the Broccoli
A sprinkle of Turmeric
A sprinkle of Cayenne Pepper
A sprinkle of Black Pepper
A sprinkle of Cumin
Approx. 1/2 Ounce Water *non-organic
All vegetables are from Riverford Organic Farm – please visit their site Riverford.co.uk for the freshest food the UK has to offer.
Wash all the vegetables.
Cut away the leaves for the sauce and put to one side.
Chop the swede, spring greens and leek into small amounts.
Half the asparagus.
Steam all the veg for about 7 minutes.
Remove the veg and drain.
Add the leaves for the sauce, the spices and the water to the blender.
Blend until smooth.
Arrange the vegetables on a plate and decorate with the sauce.
I really hope you enjoy this dish. I was so happy it tasted like a curry! 🙂