Organic Anti-Candida Spicy Springtime Recipe

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This plate of food tasted amazing, like a vegetable curry and I just totally winged it so excuse the quantities please!

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.

Main dish:

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

Sauce:

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.

Method:

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.
ENJOY!

I really hope you enjoy this dish. I was so happy it tasted like a curry! 🙂

 

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The Protocol Prep Soup

Delicious Dinner Soup.

Round up, round up, healthy food without Monsanto’s Round Up anyone? Uh huh that’s what I thought!

Time to get holistically healthy and soup is on the menu!

The Protocol Prep Soup Recipe

1x Organic Garlic Clove
1x Organic Onion
1x Organic Carrot
2x Organic Parsnips
2x Organic Branches of Broccoli
1/2 Organic Fennel
1/2 Organic Lemon
100g Organic Rutabaga
100ml Organic Homemade Almond Milk
Small group of Fresh Wild Chives
Pinch of Pro Fusion Pink Himalayan Salt
Drizzle of Organic Olive Oil


All vegetables are from Riverford Organic Farm.
The Almonds are sent with love from Superfoodies.
The chives are locally wild harvested by myself.

Wash and chop all the ingredients and crush the garlic.
Add the rutabaga, parsnip and carrot to a steam blender for 10-15 minutes then add all other ingredients bar a pinch of chives and salt and further steam for 10 minutes (times may vary according to individual blender brand).

Water can substitute the milk for optimum purity.

Serve hot.

ENJOY!