Candida Diet-Friendly Pesto Pasta Dinner

[Jonathan]

To the best of my knowledge, this is Candida/Detox-Diet friendly.  If I'm wrong about any of the ingredients, please let me know...  We just cooked this up at the house and it was mmm-mmm delicious.  

Pesto
1 Cup (slightly packed) Chopped Organic Basil
¼ Cup Milled Flaxseed
¼ Cup Finely Crushed Almonds
6 Cloves Garlic
¼ Cup Olive Oil
½ Tsp. Sea-Salt
½ Tsp. Organic Black Pepper (finely ground)
½ Cup Chopped Green Onions

Pasta
14 Oz. Brown Rice Pasta

This makes a big batch that serves about 6, depending on how much you eat. Adjust amounts accordingly.

If you have a food processor, throw everything in the processor and blend until it’s like a paste, but with a few chunks left.

If you don’t have a food processor, spend some time chopping up the basil and the garlic until they’re finely minced, then throw everything in a bowl and stir until it’s mixed completely. The pesto distributes in the pasta more evenly when using a food processor, but this method works ok as long as everything is finely chopped.

Cook the rice pasta, drain and throw in the pesto mixture.  Stir until it’s thoroughly mixed. Salt to taste.

Voila! Candida Diet-Friendly Pesto Pasta.  Now for the rest of the dinner…

Salad
Raw spinach topped with pinches of Turmeric, Chives, Dill Weed, Milled Flaxseed, Black Pepper and Sea Salt.  Dressing: Olive Oil and Bragg’s Raw Unpasteurized Apple Cider Vinegar 50/50 mix.

Meat (optional)
If you’re not Vegan, mix in some Shrimp or White-Meat Chicken, or have some Cod or White Fish on the side with Olive Oil, Black Pepper, Chives and Coriander.

[Heimdallr]

Sounds really good!  I love pasta and pesto.  I wonder though, how well does the pasta hold the pesto over time?  If you mix it together, do you have to eat it in one sitting?  Also, I would probably make a large amount of pesto that can be eaten over the course of a few days instead of for one meal.  For this reason I probably wouldn't mix it together with pasta.  It's good with brown rice too, IMO.  I'll probably give your pesto recipe a shot soon though, it's definitely better than the store-bought kind.

[Keit]

Again, another coincidence, JonnyRadar, because I was planning on posting about our recently adjusted pesto recipe.

At the beginning we were using coriander (cilantro), basil, garlic, sea salt, olive oil and pine nuts mixed together. I don't give exact ratios because they are essentially similar large amounts of coriander, basil and pine nuts. Lot of garlic, and adjust everything with olive oil and salt until it tastes delicious. Oh, and everything is chopped in a food processor.

Now, since all the nuts right now are off the menu (and not only for the ultra simple diet, but for good due to inflammatory reaction) I was looking for something to substitute the nuts with. And thought of flax seed nuts. Apparently it's not that novel and revolutionary idea after all.

After that it can be either mixed with the pasta or kept in the container for several days or until the pasta is over.

In any way, we eat pesto with brown rice and wild salmon. Take wild salmon and cut it in pieces. Put salt, chopped garlic, chopped coriander and pieces of lemon on it. Seal it with aluminum paper and cook it in the pre-heated oven on 350C for 25 min.

[Prodigal Son]

Thanks JonnyRadar for the recipe, I've been looking for a cheese/soy free pesto for a while.  Your recipe fits the bill to a Tee, I'll certainly be giving it a go. 

[Jonathan]

I wonder though, how well does the pasta hold the pesto over time?  If you mix it together, do you have to eat it in one sitting?  Also, I would probably make a large amount of pesto that can be eaten over the course of a few days instead of for one meal.

It mixes and holds pretty well.  We had leftovers for a couple days and the consistency/taste was the same with the leftovers.  If you want to make sure everything stays suspended, you can add in a pinch (like 1/8 tsp) of xanthan gum to the recipe.  That'll keep the oil from settling.

Again, another coincidence, JonnyRadar, because I was planning on posting about our recently adjusted pesto recipe.

Colinear recipes! 

Thanks JonnyRadar for the recipe, I've been looking for a cheese/soy free pesto for a while.  Your recipe fits the bill to a Tee, I'll certainly be giving it a go. 

Right on.    It kind of "misses" the pine nut taste, but it's delicious just the same, just in a different way. The fresh basil makes it pop!

[Helle]

Pesto
1 Cup (slightly packed) Chopped Organic Basil
¼ Cup Milled Flaxseed
¼ Cup Finely Crushed Almonds
6 Cloves Garlic
¼ Cup Olive Oil
½ Tsp. Sea-Salt
½ Tsp. Organic Black Pepper (finely ground)
½ Cup Chopped Green Onions

Mmm I LOVE basil.
Thanks for this nice inspiration!
I found some buckwheat pasta, haven't tried it yet, but now I can't wait!

[3D Student]

I found some buckwheat pasta, haven't tried it yet, but now I can't wait!

FWIW, watch out for some of those buckwheat pastas. I was looking at them and some contain regular wheat as well. I think it's the Japanese Soba noodles.

[Helle]

I found some buckwheat pasta, haven't tried it yet, but now I can't wait!

FWIW, watch out for some of those buckwheat pastas. I was looking at them and some contain regular wheat as well. I think it's the Japanese Soba noodles.

yes, I also found variations containing wheat, so I learned to read the list of ingredients carefully 

[freesurfer]

Mmm I LOVE basil.
Thanks for this nice inspiration!
I found some buckwheat pasta, haven't tried it yet, but now I can't wait!


Yes me to.. I never stop eat Pesto...  but we change somethings ..  (n'our new inspiration is..) the pasta or rice, for quinoa
and the parmigiano reggiano for salted(sea) sesame.. 
buon appetito.

[Mrs. Peel]

Mmm I LOVE basil.
Thanks for this nice inspiration!
I found some buckwheat pasta, haven't tried it yet, but now I can't wait!


Yes me to.. I never stop eat Pesto...  but we change somethings ..  (n'our new inspiration is..) the pasta or rice, for quinoa
and the parmigiano reggiano for salted(sea) sesame.. 
buon appetito.

Hi, you may want to review the "Life Without Bread" thread.

http://cassiopaea.org/forum/index.php/topic,22916.msg247902.html#msg247902

The latest research points to a grain-free diet, with the Paleo Diet being most optimal for health.

[freesurfer]

ok, recorded.. 
so I must forsaken the pesto..     this new diet it's really a challenge for me, (and all family)
after the pizza, the pasta, the risotto, the lasagna, the parmigiano, the mozzarella, the riccotta...
It's better I don't go back in italy       a fiew years ago,  for my family i was a "RED",
 today maybe a ET     I think the next time I'm going to pretext a fasting
thank you for the link Mrs. Peel...
I go take more information..

[Megan]

...this new diet it's really a challenge for me...

It is a challenge to and for the entire grain-eating world. The evidence is there, though, for those that know where to look and are willing to consider it.