I’m now slowly reintroducing food back into my diet from my thrush/candida diet and today I’m reintroducing wheat! I need to do this by isolating it from yeast so couscous and pasta only.
The couscous tastes absolutely divine! The best tasting couscous I’ve ever tried. The tuna is good, but it’s totally outshone by the couscous. The tuna is high in selenium which helps keep your nails and hair strong and healthy. This recipe is yeast free, sugar free and dairy free. This recipe is from Jamie Oliver’s “Everyday Super Food”
4 mixed colour tomatoes
1 1/2-2 fresh red chillies
2 sprigs of fresh basil
150g wholewheat couscous
Garlic (omit this if you’re on the thrush/candida diet)
1 whole nutmeg
225g piece of tuna
1 teaspoon dried oregano
1 teaspoon baby capers
4 spring onions
1 bunch of asparagus (omit this if you’re on the thrush/candida diet)
1 large handful of Swiss chard
30g feta cheese (also omit this if you’re on the thrush/candida diet)
Quarter the tomatoes, deseed 1 chilli and put the food in a food processor with the basil leaves, the zest and the juice from 1 lemon, a pinch of sea salt and black pepper, plus 150ml of cold water. Blitz until smooth, tip the mixture into a bowl, stir in the couscous, then cover and leave aside for 1 hour.
Next peel the garlic and finely slice with the remaining chilli. Season the tuna with pepper and a few scrapings of nutmeg then pat with the oregano and 1 teaspoon of oil. Sear in a non-stick frying pan on a high heat for 1-2 minutes on each side, adding the chilli, garlic and capers when you flip it and gently jigging it about to sear it all.
Transfer the contents of the pan to a board, returning the pan to a medium heat. Trim the spring onions and asparagus, then halve lengthways, halve the chard stalks and put it all into the hot pan with a good splash of water. Cover with lid and steam for 4 minutes or until it’s just cooked through. Fluff up the couscous, crumble over the feta, pop the vegetables on top, slice up the tuna and serve with lemon wedges for squeezing over.
This smells heavenly, the tomatoes are gorgeous and it’s really nice to have some roughage with this dish. Yum yum yum! Also it’s comfort food but not makes-you-fat-bloated-and-uncomfortable comfort food. Really satisfying and filling. Because I’m on my boring diet I had to omit the ricotta and used brown rice pasta instead of spelt spaghetti. This meal is wheat free, gluten free, sugar free, dairy free and is suitable for vegetarians, vegans and those following a thrush/candida diet. This recipe is from Jamie Oliver’s Everyday Super Food.
1/2 bunch fresh thyme
4 cloves of garlic
1/2-1 fresh red chilli
500g ripe mixed colour cherry tomatoes on the vine
250g best quality ricotta cheese
320g dried spelt spaghetti
4 handfuls of rocket
optional: balsamic vinegar
Preat the oven to 180 C. Pour 3 tablespoons of oil into a small bowl. Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. Peel the garlic, then finely slice it with the chilli and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper and mix together. Lay the cherry tomatoes in a 30cm by 40cm baking tray. Rub the flavoured oil all over the ricotta and place in the centre of te tray, then gently rub the remaining oil over the tomatoes. Add a splash of water to the tray, place in the oven and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the packet instructions.
Life the ricotta out of the tray, then shake the tomatoes off the vines, discarding the stalks. Add half a mug of pasta water to the tray and gently shake from the base. Drain the spaghetti and toss straight into the tray with a squeeze of lemon juice, season to perfection, then break the ricotta over the top. Sprinkle over the rocket, toss together well then serve. You can also drizzle some balsamic over as well.
This is pretty yummy and has a nice mild flavour. The egg makes it lovely and filling. I love all the vegetables. I normally don’t really like omelettes but this was really good, possibly because it’s not as thick as other omelettes and it’s lovely and crispy. This recipe is wheat free, gluten free, dairy free, sugar free and is suitable for vegetarians. This is from Jamie Oliver’s Everyday Super Food
75g brown rice noodles (I couldn’t find any so used soba noodles)
2 large mixed handfuls of asparagus, baby corn, carrots and beansprouts (thanks to my diet I had to cut the asparagus and baby corn out)
3cm piece of ginger
1 clove of garlic (I also had to cut this out)
1/2 a fresh red chilli
1 teaspoon sesame seeds
2 large eggs
1 spring onion
3 sprigs fresh coriander
1 lime (I used a lemon as I wasn’t sure if I was allowed limes)
low salt soy sauce
Cook the noodles according to the packet instructions, then drain. Trim the woody ends of the asparagus and chop up the stalks, halving the tips lengthways to help them cook. Halve the baby corn lengthways and matchstick the carrot. Peel and finely chop the ginger and garlic, finely slice the chilli (deseed if you like) and put into a 30cm non-stick frying pan on a medium-high heat with a teaspoon of sesame oil. Toss for a minute then add the asparagus, corn, carrot, beansprouts and a pinch of sesame seeds. Toss and stir-fry for 5 minute, then tip on to a plate, returning the pan to the heat.
Drizzle a teaspoon of sesame oil into the pan, scatter the noodles in a fairly even layer, then sprinkle over the remaining sesame seeds and leave to crisp up while you beat the eggs with a splash of water. Pour the eggs over the crispy noodles, then cover and reduce to the heat to low. Leave to cook through for a couple of minutes while you trim and finely slice the spring onion and pick the coriander leaves.
Loosen the edge of the omelette with a rubber spatula and slide into a plate. Pile the stir-fried veg in the centre, then scatter over the spring onions and coriander leaves. Serve with a squeeze of lime juice and a drizzle of soy sauce.
This is quite yummy. I was initially put off by the smell as I’m not used to having spring onions with smoked salmon and scrambled eggs but this is good. But then again Jamie is an expert. This is quite comforting and filling. This recipe is wheat free and gluten free (if you use wheat free and gluten free bread!) sugar free and dairy free and is suitable for pescatarians. This recipe is from Jamie Oliver’s Everyday Super Food.
1 small slice of sourdough bread (or wheat free bread)
1 spring onion
25g smoked salmon
2 large eggs
1 wedge lemon
Toast the bread, trim the spring onion and finely slice it with the smoked salmon. Beat 2 large eggs with a pinch of black pepper then fold through the sliced spring onion and smoked salmon. Put a small non-stick frying pan on a medium heat and wipe with a piece of oiled kitchen paper. Pour the egg mixture into the pan and stir every 10 seconds with a rubber spatula until you’ve got silky strips of cooked egg, surrounded by softer, custardy egg. Sere on the toast with the wedge of lemon for squeezing over.
This is my first recipe from the Jamie Oliver Everyday Super Food book my husband got for Christmas! It’s still as super dooper healthy as any recipes by Carol Vorderman, Gwyneth, Junger or Perricone, but has more of a guarantee of being delicious as it’s by a experienced and renowned chef.It looks absolutely amazing- like something you would see if you went for brunch in one of Melbourne’s many amazing brunch places. This tastes absolutely amazing- bursting with goodness, it’s so delicious and I love all the different textures and colours. Yum!!!! The oats provide you with a slow burning fuel and are high in fibre and phosphorus and magnesium which keeps your bones healthy and strong. This recipe is suitable for vegetarians, vegans and those on a detox (if you use dairy free yogurt instead) it’s also wheat free, dairy free and gluten free.
Handful of porridge oats (50g)
1 level teaspoon fennel seeds
1 heaped teaspoon coconut flakes
2 heaped tablespoons natural yoghurt (I used coconut yoghurt as normal yoghurt doesn’t agree with me)
1 small handful of blueberries (I included raspberries as well)
Rose water (optional)
1 small ripe mango
Manuka honey (optional)
Put the oats into a frying pan on a medium heat with the fennel seeds and coconut and toast until lightly golden, tossing regularly. Tips into your bowl and spoon the yoghurt on top.
Put the pan back on the heat, put the blueberries in with a good splash of water and a few drips of rose water. Boil for a couple of minutes until the berries burst and you have a loose sauce then spoon over the yogurt.
Slice one of the cheeks off the mango and cut a criss cross pattern into the flesh, then turn it inside out so all the pieces pop up. Peel and slice the banana then dress both the mango and the banana with a squeeze of lime juice. Optional- add a teaspoon of honey over the top.