bison and millet soup

i got the idea for this the other morning when my roommate made herself a bison, navy bean and kale soup. it seemed ingenious and possibly extremely basic but delicious. i can't eat beans at this point, though. the bean situation in the candida diet confuses me, a little, but i decided just not to eat any of them until the "second phase" of the diet.

anyway, here's the recipe:
bison
kale
millet
onion, chopped
garlic, finely chopped or squished
salt* and pepper
olive oil

SO, to start i salted the bison. i used about half a 16oz package of ground bison, also, if you're wondering. and i didn't put very much salt on it, a few pinches. so, you do that, then fry the bison in a skillet (or bake it, which would be interesting), since bison is leaner than a lot of meats it sometimes doesn't have enough fat to cook with out burning. watch it vigilantly.
as i did this i started cooking the millet, since it needs to cook for 30 minutes. i made half a cup of millet and that was too much for the soup (it expands like crazy).
now, saute chopped onions (as much as you like) with olive oil. when they start to brown add the cooked bison and 2ish cups of water. finely chop or squish or press a clove or 2 of garlic and throw that in. stir it and simmer for at least 20 minutes to get the bison, garlic and onion taste into the broth (aka water).
THEN, throw in about a cup of cooked, or partway cooked millet. if it's not all the way cooked that's fine, it will continue to cook in the hot soup. also add salt and pepper to taste, and stir more.
it's time for the kale to come in. i washed my kale really well, first, because of mold-fear (which i'll explain in another "post"). i double washed it.
for the first time in this recipe, let the soup boil, when it starts to boil throw in the kale, stir it in and let it boil for about 10 seconds (so you're blanching the kale). then i turned off the heat and let it cook for a few minutes to know the millet was done and let all the flavors combine.

i ate a bowl of it and put the rest in a jar to take to work.

*a note on the salt: i actually might have cheated a little on the diet and used smoked salt. i bought it to put in a salt scrub for my skin, but then wanted to try it here, in this recipe. smoked things are discouraged on the candida diet, but it's one of those things that i can't figure out why it is.... anyway, the smoked salt made it more delicious without adding an intense smoked flavor the way liquid smoke might.

millet and spinach pancakes

i had some really amazing millet pancakes once that my friend Ann made with fermented millet. i tried making them again a couple weeks ago but they did not turn out well. THEN i found millet flour at the store! since then i've been working on making my own millet pancake recipe and this seems to be the best one so far.

ingredients:
2/3 cup millet flour
a little less than a 1/3 cup teff or rice or some other kind of flour
salt and pepper
dried basil
1 or 2 eggs*
spinach**
roughly a tablespoon of olive oil
some chopped up onions and garlic
1/2 cup of liquid, i've been doing a combination of water and almond milk
and if you want about a 1/4 of a zuccini, also chopped small

*the first few times i used one egg, but last night i used 2 and it was really exciting. it seems to be more fluffy with one egg, but more filling and sort of like a frittata with 2. you might also need less liquid with 2 eggs.
**use the amount of spinach you want, remember that it will cook down a little in the pancake, and definitely cook down when cooking it beforehand.

NOW mix all the dry ingredients together really well. this includes the seasonings you want.
then there are 2 things you can do, either add the veggies in now OR cook them lightly in oil. either way is good.
once you've added the veggies, add the egg(s), water and oil (if the veggies are cooked in oil you don't have to add the oil in). and mix it really good. like really good. the mixture should be runny, if it's too thick add a little bit more water at a time.
THEN heat a frying pan with a little oil until it is hot when you hold your hand above it and cook the batter like normal pancakes! i would recommend just cooking one at a time, at least at first, to make sure it's cooking right.

then eat them with butter or whatever else your heart desires and your yeast infection hates!

they're also good with kimchi and salt.

kale sandwiches

my sister taught me how to make these. it's super easy and delicious! i ate them the first time i was on the diet 4 years ago and since them i eat them when i'm out of bread. or now, when i'm candida dieting again.

you want:
leaves of kale
avocado slices
shredded carrot
finely chopped garlic
cayenne pepper
lemon juice

lay the avocado and carrot in each leaf of kale. then sprinkle the garlic and cayenne pepper, and then squeeze a little lemon juice on each one. GREAT NOW EAT THOSE FUCKERS.

variations: so, it actually doesn't matter what you put in them as long as it's okay on the candida diet. recently i made a couple with turkey, avocado and kimchi which was super good. i also made some with pesto, raw onion, bell pepper and black pepper. i put tuna salad on some, too. whatever you want to inside a kale leaf is possible as long as it fits.

green curry chicken

now that you have the recipe for green curry paste you can use it to make this green curry chicken!

you need:
chopped up chicken
half a green bell pepper
chopped up onion
a couple teaspoons of green curry paste

first, dissolve the green curry in a bowl full of water, then add the chicken and let it it sit in there for as long as you like. i usually do about 15-30 minutes, but if you have time and did it over night that would be really good.

saute the onion with coconut oil and then add the chicken, including the water. stir and let cook for about 15 minutes (if you're using raw chicken you can wait until the chicken is fully cooked). then add chopped up green bell pepper and stir. cook until at least half the water is evaporated and you're good to go!

green curry

i've read a lot of green curry recipes on the internet. (i spend a lot of my down time at work on the internet, in general). most of them are for more complicated (though probably delicious) green curries with lots of ingredients and lots of sugar, and soy sauce and fermented things people on the candida diet can't eat.
so i made my own recipe. it's fucking sick. (in the way kids use the word to mean "awesome" or "wicked" or "really good").
you need a blender or food processor or the ability and time to cut everything up super tiny. (when you have the ability and time, the tiny cut method can be really fun)

spices:
fresh cilantro, maybe a cup
fresh basil, maybe a cup
a couple pieces of fresh lemon grass
2 cloves of garlic
as much ginger as you like (or galangal)
fresh or pickled jalapeno (i would recommend de-seeding fresh jalapenos)
2ish teaspoons of curry powder
salt
black pepper
a littler turmeric
a little paprika
a couple pods of coriander, or shakes of powdered coriander
some cumin
a couple teaspoons of apple cider vinegar (or more if you're into it)
half a cupish of water, OR juice from pickled jalapenos
lemon or lime juice

blend everything together, add more water if you need to and stop to stir it around so everything gets blended and mixed together. it'll become a paste and should smell really amazing and strong of the cilantro and basil.

i put some of the paste in a baby food jar and then froze the rest of it.

curried cauiflower

the only reason i haven't killed myself.

things:
half a head of cauliflower
a red bell pepper
an onion
3 cloves of garlic
cilantro
jalapeno
spices you want in your curry
coconut milk- like half a can

first, saute the onion with one clove of garlic in coconut oil. add cauliflower and cover. cook them until the cauliflower is getting tender and brown (burn the cauliflower if you want a little). add about half a cup of water and some coconut milk.
take a break here to feed some of the coconut milk to your friend who you've been having a rocky time with, but who is over and taking the initiative to make things better. make sure they're cutting the bell pepper, also. maybe give them some of the food you can't eat because of the candida diet.

alright, now add more cut up garlic, salt, curry powder, paprika, cayenne pepper and cumin, stir and cover. add the red pepper, too.

in a different pan, heat the jalapeno and another chopped up clove of garlic in oil. do not burn, but allow the garlic to brown and little. cook for 5-15 minutes (the longer you cook it the sweeter the jalapeno gets). then add it to the curry.

taste and add whatever spices you think it needs. then add however much cut up cilantro you want. (i would add a lot).

let cook until it seems perfect.

i usually eat this with wild rice. but you should eat it however you want it.

ginger kale and rice noodles

this is really easy to make

you need:
rice noodles
a few leaves of kale, chopped and massaged
a little cabbage, chopped
as much ginger as you like, grated
some braggs amino acids

what you do:
cook the rice noodles. when you cook rice noodles you generally boil the water and then turn off the heat and let the noodles sit in hot water for 15 minutes. this time put the kale in a metal steamer or colander and let them steam from the hot water and noodles.
when noodles and kale are done throw them in a bowl, toss in the cabbage and mix with braggs and ginger.

now you're ready to eat.

kale breakfast tacos

wheat free, yo!!!

what you need:
2 large leaves of kale
2 eggs
half a jalapeno
a clove of garlic
a little bit of onion
maybe some tomato
anything else you like in your breakfast tacos that's on the candida diet okay list

chop up the garlic, jalapeno and onion super fine and scrambled them with the eggs. then heat a frying pan with some coconut oil or butter. when it's hot, throw the scrambled eggs onto it and cook. once you have cooked eggs take the kale leaves and place the eggs inside each kale leaf. sprinkle with some salt and eat.

now you can enjoy breakfast tacos.