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Ki’s Kitchen Menu for week of Oct. 31st
October 31, 2016
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Ki's Kitchen Menu

Menu for week of March 13th

In honour of a friend of mine, who suffers with bad-Candida, this week’s menu is good-Candida friendly.  In very, very simple terms, Candida is a plant-like fungus that we all have that lives, mostly, in our digestive system. All things being equal, when the good bacteria in our system is working well, we have little to no problems. But when our gut health or lack of good intestinal bacteria has depleted, our Candida can grow exponentially and cause many digestive issues.


– kichari (traditionally we use rice, but today we will use millet), and red split peas cooked together with turmeric, garlic and cumin.
– dasheen leaf spinach in coconut milk
– cabbage and bok choi with walnut and cumin
– Cancer-fighting salad
** please place your order anytime before 1pm on Monday.

– lemon/mustard seed quinoa with green bell peppers and broccoli
– roasted tandoori cauliflower with almonds
– pickled cucumbers and carrots
– Cancer-fighting salad
** please place your order anytime before 9pm on Tuesday

– brussel sprouts/broccoli/sweet potato steamed with green seasoning
– baked tofu steak
– swiss chard with almonds
– Cancer-fighting salad
** please place your order anytime before 9pm on Thursday.

Here is a link to more info on Candida. Ki’s Kitchen does not recommend you follow that protocol on a long term basis, without the expressed consent of your doctor.

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I was inspired by my loved ones to reach out to people who have Cancer, Multiple Sclerosis, Diabetes and other debilitating illnesses. I learned to prepare food for people who need to consume a certain diet, in order to stave off their symptoms and/or help fight their illness, but have neither the physical strength, capability nor time to cook for themselves.

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