Savoury Candida Breaky
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
- ¼ of a small white cabbage head (3 big leaves)
- 4g organic feta (1/5 of a block of feta)
- 61g cherry tomatoes (5-6)
- 15 g sunflower seeds (handful)
- 9 g pumpkin seeds
- 1g tumeric (1 tsp)
- 1.5g ground ginger
- dash of black pepper
- 1g garam masala
- pinch of fennel seeds, cumin seeds and thyme
- 110g organic cucumber (1/3 of a big salad cucumber) (serve chilled slices as a side dish)
|Heat the seeds & spices briefly in a wok or big frying pan, careful not to burn them.
I generally drink a cup of hot water before I prepare my breakfast to speed up my metabolism. Have you tried this?
|Meanwhile chop the cabbage and mini tomatoes.|
When you can smell the lovely aroma of the toasted seeds and Indian spices add some water to the pan so that the bottom of it is covered.
|Add the chopped cabbage and tomatoes to the spice mix stirring so the veg is coated in the spice mix.
If it isn’t you need to add either a bit more water or more ginger spice and a touch of garam masala.
If you are brave enough eat the curried cabbage with chilled cucumber slices. It’s cooling, calming properties make it a popular Ayurvedan healing food.
Take it out of the fridge, chop 1/3 of it of and either peel or wash it.
Then you only need to slice or chop it and put it aside in a little bowl.Also chop the feta. You’ll need it in a minute.Now is also a good time to reheat some leftover Ginger tea (if making fresh boil slices of a thumb-size piece of ginger in 1l of filtered water for 20 mins – best to start before you make your actual breaky so it can simmer in the background).
I also take my probiotic with a glass of water and some Chlorella.
|After about 10 minutes of lightly stir-frying the curried cabbage it begins to soften.
That’s the time when you want to add the chopped feta.
Take 1 medium or 2 small slices of Sesame Soda bread out of the freezer and toast it 2x on the lowest defrost setting, careful not to burn it.
|Within a few minutes the feta disintegrates into a creamy sauce combining all the ingredients into a thick curry sauce.|
|Spread the toasted bread with coconut oil and sprinkle a tiny bit of salt over it.
Then serve the curried cabbage alongside the chilled cucumber and fresh Ginger tea or Green tea.
I tend to make 3-4 times the amount in one go so I don’t have to make it every morning. That works quite well. But you can also freeze a portion and take it out the night before. (Estimate 4-5 table spoons for 1 serving).
This gluten-free dish is healthier than porridge/ cereal by a long shot. And combined with toasted Sesame Soda Bread a real delight.
Now don’t look at the ingredients. Humour me. Just make it.
An unusually rustic flavour for the morning that’s for sure. But beggars are no choosers, right?!
If the sweet candida breakfast recipes like porridge don’t yet agree with you I urge you to give this dish a try.