Many of you are doing a cleanse as the start of your Anti – Candida therapy plan. With my clients I know eating such a vegetable rich diet is often a new thing. So what does it look like?
I decided to share a few pictures of the meals that are perfect for this, over the next week or so.
Here is an example of a lunch. This is a green leafy salad, with rocket (arugula/rucola), kale and mixed leaves of lettuce. There are a few carrot shavings and cucumber slices mixed in. It is topped with asparagus, pan fried in a little coconut oil and has grilled broccoli on the side. The pretty red jewels are diced red peppers and it is topped with thinly sliced celery for crunch and borage flowers for beauty. Fresh coconut slithers decorate the top and it is dressed in a delicious mix of olive oil, fresh lemon juice and a touch of crushed garlic and chilli. You could top it with a soft boiled egg or half an avocado.
Now this is what I want you to have for lunch – delicious!!
This delicious recipe is from the Taste magazine (http://www.tastemag.co.za/Recipe-2789/Lemon-polenta-cake.aspx) and was submitted by Michael Haigh. Having tried it, I know that if you have to go gluten free, you will be amazed at all the excellent and delicious recipes available on the net, and the Taste magazine has tried and trusted and tested recipes so they are reliable.
You are not alone.
If you have decided to go gluten free on doctor’s orders or just as part of a personal health quest, just know there is so much support for this today. Many health shops as well as mainstream food giants stock wheat and gluten free flours and products and there is inspiration especially through the many healers and doctors that blog about it – like Dr Hyman (http://drhyman.com/blog/2011/03/17/gluten).
Once you have stopped feeling deprived for what you may not have, you will discover a whole world out there, full of many things that you may enjoy. And this recipe is definitely one of them.
||Wheat free / Gluten free
||Easy / Great value
100 g fine polenta
100 g ground almonds
100 g shredded coconut
1 t baking powder
2 lemons, juiced and zested
250 g butter, softened
250 g caster sugar
4 organic eggs
For the lemon glaze:
200 g icing sugar
1/2 lemon, juiced
|Cooking instructions: Preheat the oven to 160°C and line a 23 cm cake tin with baking paper.Combine the polenta, almonds, coconut and baking powder with the lemon zest.Cream the butter and sugar until pale and fluffy. Add the eggs, 1 at a time, and beat.Fold in the lemon juice and dry ingredients until just combined.Spoon into the prepared cake tin and bake for 1 hour, or until a skewer inserted comes out clean. Cool, then pour over the glaze.To make the lemon glaze, place the icing sugar in a bowl and add a little lemon juice at a time while beating into a smooth paste.
This is real proof that wheat-free can be simple, easy and delicious. If you are just starting out on a wheat-free journey or an experienced cook, this fabulous recipe is sure to become a family favourite.
1 cup sugar
2 large eggs
1 mashed banana
1 grated apple
1 Tablespoon lemon juice and zest
2 Tablespoons milk or water
1 and half cups wheat free flour
1/2 cup wheat-free almond flour
1 teaspoon baking powder
1 teaspoon bicarb.
1. Cream butter and sugar
2. Beat in the eggs slowly and mix well
3. Sift dry ingredients and fold in together
4. Add banana, carrot, and liquids and mix together. Pour into a greased loaf tin.
5. Bake at 180degrees celsius for about an hour, check that it is golden and starting to shrink away from loaf tin edge
6. Turn out and cool on a wire rack