If you are suffering from symptoms of headache, brain fogginess, tiredness, poor concentration, chances are you might have yeast overgrowth called candida albicans in your system and not be aware of it.  Many of my clients come to me with these symptoms.  You will be given a comprehensive questionnaire to find out exactly what symptoms you are suffering from.  I will then create a plan that will put you on the road to recovery. Diet and nutrition play a major role in keeping candida under control. Many people find relief when they start eating from an anti-candida diet, avoid certain foods (such as cheese, beer, caffeine, alcohol) and do a cleanse under a health care practitioner’s supervision

Stuffed Zucchini
For 2 servings
2 large zucchini
600g good quality minced beef
2 small onions, thinly chopped
2 cloves garlic, crushed
fresh rosemary, fresh thyme
extra virgin olive oil
In a frying pan or a wok, stir fry the onion with the garlic in a little olive oil. Add the minced beef and keep stirring well. Reduce the heat.
Meanwhile, cut open the zucchini in half lengthwise and empty with a spoon, making sure you keep about 1/2 inch flesh on the skin to make the zucchini "shells". Thinly slice the zucchini flesh you have just been taking out and add it to the stir fry. Add some salt and some fresh rosemary and thyme (or any herb you may fancy).
Once the meat and zucchini are thoroughly cooked, remove from the heat and stuff the mixture in the zucchini shells. Place them in an ovenproof dish and bake for 45 minutes at 350F.

Papaya and Grapefruit with Kamut

For 1 serving
½ papaya
½ grapefruit
1 cup unsweetened kamut flakes
½ cup freshly squeezed orange juice

Remove the skin and seeds from papaya.  Cut the papaya into ½ inch cubes.  Peel and segment the grapefruit.  In a large bowl, thoroughly combine the fruit, Kamut and juice.  Serve immediately.

Lamb Curry

For 2 servings

250gms diced lamb
1 large onion, chopped
double handful sliced spinach
1 can brown lentils soaked and pre-cooked
1/4 inch ginger, thinly sliced
2-3 cloves garlic, crushed
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp garam masala
1/2 tsp curry powder
chilli, to taste
Brown onions in a saucepan, and add lamb. Quickly brown lamb, then add garlic and spices. Stir until spices are aromatic, then add about 1/4 cup water. Leave to simmer for about 5 mins, making sure not to burn it.
Add approx 1 more cup water and half the lentils, puree the rest of the lentils and add to make the sauce. Leave to reduce to desired thickness, then stir in the spinach about a minute before serving.

Baked Salmon

For 8 servings

1 salmon fillet (2 pounds)
2 tsp butter
1/4 cup chicken broth
2 tsp lemon juice
1/2 tsp dried tarragon or ground rosemary
Pat salmon dry. Place in buttered baking pan. Brush salmon with butter. Combine remaining ingredients and pour over salmon. Bake, uncovered, at 425 degrees for 20-25 minutes or until fish flakes easily with a fork.