You are what you eat… What would YOU like to be?

The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.

Here are a few yummy, nutritious and exciting herpes fighting recipes that not only taste great but are also healthy for your beautiful body!


 

Balsamic and Shallot Bean Sprouts

 

Ingredients:

1 Container of bean sprouts, preferably snow pea
2 Scallions (largely slices)
1 Tsp garlic sea salt
1 Tbsp of sesame oil
3 Tbsp balsamic vinegar
1 Tbsp of garlic salt

Method:

1. Put sprouts in bowl and sprinkle over the scallions.
2. With a fork blend the oil, salt and balsamic vinegar in a separate bowl, then add this to the sprouts.
3. Let sit for 5 minutes before serving.

 

Black Bean Sauce

 

Ingredients:

4 Cloves garlic (diced)
1 Chunk of ginger (2 – 3cm piece, crushed with a knife)
4 Tbsp black beans (rinsed and crushed)
1 Tbsp of sea salt
4 Tbsp of soya sauce
3 Tbsp of corn flour
4 Tbsp of oil
1 Beef or Vegetable stock cube
2 Cups of stock in water
½ Tbsp of coriander powder
2 Tbsp of brown sugar or honey

Method:

1. To begin heat the chunk of ginger in the oil. Cook for 1 minute on high.
2. Add black beans, coriander powder, stock cube & sea salt. Cook for 1 minute.
3. Add garlic and soya sauce a little water. Cook for 2 minutes.
4. Add 1 ½ cups of water & sugar. Cook for 2 minutes.
5. Add vegetables. Cook for 2 – 3 minutes.
6. Add ½  cup of water mixed with corn flour (mixed well). Cook for another 2 – 5 minutes, until it has thickened nicely.

Tips:

Start the meal by boiling your vegetables or rice and then beginning with every thing else, this way everything will be ready when you need it.

Chinese vegetables are best a little under cooked than over cooked.

Mix corn flour up in cold water, stir thoroughly.

 

Caper &  Jalapeno Eggs

 

Ingredients:

10 Large French capers (cut in halves)
1 Slice of Jalapeno (cut fine)
2 Eggs (beaten)
20g Parmesan cheese (grated)
1 Tbsp Basil (cut fine)
1 Tbsp Chives (cut fine)
½ Tsp of Paprika
2 Tbsp oil
½ Tsp of garlic sea salt

Method:

1. Heat oil in a large frying pan.
2. Add eggs. Cook for 1 minute.
3. Add capers. Cook for 1 minute.
4. Add jalapenos. Cook for 1 minute.
5. Add cheese and spread it all the way to the edges of egg. Cook for 1 minute.
6. Garnish with herbs and paprika.

Tips:

Japanese mayo goes well with this dish.

Adding fried garlic is a great addition.

 

Chinese Garlic Vegetables

 

Ingredients:

5 Cloves garlic (chunks)
3 scallions (cut into large pieces)
2 Tbsp sesame oil
3 Tbsp olive oil
2 Chicken or Vegetable stock cubes
2 Large celery sticks (sliced on an angle)
2 Carrots (sliced on an angle)
¼ Head of cauliflower (large pieces)
10 Snow peas (whole)
2 Cups water, 1 cup mixed with corn flour to be used separately
1 Small tin of bamboo shoots
2 Tsp sea salt
2 Tsp coriander

Method:

1. Boil water and blanch vegetables. Add the vegetables to water when boiling and when the water comes back to the boil vegetables are ready.
2. Cook garlic in oil (olive and sesame seed). Cook for 1 minute on medium heat.
3. Add scallions, celery, chicken stock, coriander & sea salt. Cook for 3 minutes.
4. Add cup of water (without the corn flour in it). Cook for 3 minutes.
5. Add blanched vegetables. Cook for 2 minutes.
6. Add cornflower/water. Cook for 2 minutes.

 

Chinese Pasta

 

Ingredients:

½ Pack egg noodles
1 Capsicum (cut in large chunks)
1 Stick celery (cut fine)
1 Onion (cut fine)
1 Clove garlic (cut fine)
1 Tbsp of sesame oil
2 Tbsp of olive oil
3 Tbsp of Teriyaki sauce

Method:

1. Cook noodles in water for about 5 minutes.
2. Heat onion, celery, garlic and capsicum in olive oil until soft. Cook for 3 minutes.
3. Add the Teriyaki sauce and sesame seed oil. Cook for 1 minute.
4. Add noodles and continue cooking for 3 minutes then serve.

 

Chop Suey with Rice Noodles

 

Ingredients:

2 Onions (sliced in 1/4)
2 Carrots (sliced in chunks)
½ Broccoli (sliced in chunks)
10 Beans (sliced in chunks)
10 Snow peas (whole)
1 Tin of bamboo shots
2 Chicken stock cubes
2 Tbsp of sesame seed
4 Tbsp of olive oil
2 Tsp coriander
2 Cups water
3 Tbsp of flour
2 Sticks  of celery (sliced in chunks)
2 Tsp of coriander powder

Method:

Preparation:

1. Blanche vegetables by boiling water in a pot then add vegetables separately. Once water begins to boil again the vegetables are done. Don’t over cook.

Sauce:

1. Heat olive oil & sesame oil add onion and ginger. Cook for 1 minute on high.
2. Add celery, coriander & chicken stock – (2 minutes on high).
3. Add one cup of water and cook for another (2 minutes),
4. Add veggies and cook – (2 minutes).
5. Add a cup of water and corn flour and cook – (2 minutes).

 

Coleslaw

 

Ingredients:

½ Cabbage (shredded)
½ Onion (diced)
1 Tbsp of carrot (grated)
1 Tsp sea salt
6 Tbsp of mayonnaise
2 Scallions (diced)

Method:

1. Mix all vegetables and stir well.
2. Add mayo, sea salt & pepper.
2. Serve.

Tips:

Boiled egg can be added for extra flavor.

 

Corn & Peppercorn Soup

 

Ingredients:

2 Onions
425g Can of creamed corn (organic if possible)
1 Tsp of peppercorn (fresh)
½ Tsp of pepper
½ Tsp of coriander
½ Tbsp of sea salt
1 Chicken or Vegetable stock cube
5 Tbsp of olive oil
1 Cup water
½ Cup milk
3 Scallions (diced)
2 Tbsp sour cream

Method:

1. Cook onion & pepper corns in oil for 2 minutes.
2. Add spices & stock cube. Cook for 2 minutes.
3. Add corn, milk & water. Cook for 15 minutes.
4. Add sour cream. Cook for 5 minutes.
5. Take off the heat and add scallions.

4 Appetizer Serves

 

Corn, Asparagus & Mushroom Soup

 

Ingredients:

5 Mushrooms
1 Can of creamed corn
½ Bunch asparagus
2 Large onions (cut fine)
2 Beef or vegetable stock cubes
2 Cups water

Method:

1. Cook Onions for 3 minutes then add stock cubes.
2. Add mushrooms. Cook for 2 minutes.
3. Add Asparagus and corn. Cook for 2 minutes.
4. Add water 1 ½ cup water. Cook for 2 minutes and serve.

 

Creamy Garlic Asparagus

 

Ingredients:

10 Spears of asparagus (cut in half)
4 Cloves of garlic (cut into chunks)
1 Tbsp butter
1 Tbsp sour cream
1 Tsp of sea salt
½ Tsp of pepper

Method:

1. In a large frying pan cook asparagus in water until slightly soft for about 3 minutes.
2. Drain out water the add garlic, butter, sea salt and pepper to frying pan. Cook for 3 minutes.
3. Add sour cream. Cook for 2 minutes.
4. Add cheese and stir through. Cook for 3 minutes.

 

Creamy Garlic Philly Potatoes

 

Ingredients:

125g Philly Cheese
3 Lumped Tbsp of spreadable cream cheese
3 Cloves of garlic (cut fine)
2 scallions (cut fine)
½ Tbsp of sea salt
4 Large potatoes (cut into thin slices)

Method:

1. Bake potatoes for 30 minutes on 200 degrees, until crispy.
2. In a medium mixing bowl add cheeses mash together.
3. Add garlic & sea salt.
4. Put potatoes into large bowl and add in the cheese mix.
5. Bake in oven again for about 10 minutes on 200 degrees, until cheese melts.
6. Sprinkle over scallions.

 

Dry Curried Vegetables

 

Ingredients:

1 Tsp of turmeric
1 Tsp of coriander
1 Tsp of curry powder
¼ Tsp chili powder
½ Tsp of cumin
1 Beef or Vegetable stock cube
¼ Head of cauliflower (cut into small chunks)
1  Carrot (cut into small chunks)
2 Large potatoes (cut into small chunks)

Method:

1. Steam vegetables until almost cooked but still tender.
2. Heat oil and add onion, garlic. Cook for 1 minute.
3.  Add spices & stock cube. Cook for 1 minute.
4. Add vegetables and cook for 5 minute.

 

Eggplant Lasagna

 

Ingredients:

2 Tins of diced tomatoes
2 Tomatoes (fresh and diced small) or another tin of tinned tomatoes
5 Cloves garlic (cut fine)
4 Tbsp olive oil
2 Large eggplants  (sliced ½ cm thick)
1 Cup grated parmesan cheese
4 Tbsp basil  (finely chopped)
1 Tbsp sea salt  (level spoonful)

Method:

Sauce:

1. Cook garlic, basil and sea salt in the oil. Cook for 3 minutes on medium heat.
2. Add fresh tomatoes. Cook for 2 minutes.
3. Add tinned Tomato. Cook for 5 minutes.
4. Simmer for 10 minutes.

Eggplant:

1. Fry slices until dark brown.
2. Lay on paper towels to drain off most of the oil.

Lasagna:

1. Put a layer of eggplant into the bottom of a baking tray then cover with the sauce and then sprinkle over a layer of cheese.
2. Repeat this layer until all eggplant and sauce are used.
3. Add cheese to top and bake for 20 minutes on 200 degrees.

Serves 8

 

Garlic & Soya Sauce Beans

 

Ingredients:

20 Whole green beans (lightly steamed)
3 Cloves garlic (chunks)
3 Tbsp of soya sauce
3 Tbsp of olive oil

Method:

1. Slightly steam beans until tender but still slightly crisp.
2. In a frying pan heat oil, add garlic let simmer. Cook for 1 minute.
3. Add beans to garlic. Cook for 2 minutes.
4. Add soya sauce. Cook for a further 2 minutes and serve.

Serves 4 – 6

 

Garlic Broccoli

 

Ingredients:

2 Heads of Broccoli (blanched)
2 Gloves garlic (diced chunks)
1 Tsp sea salt
3 Tbsp of olive oil

Method:

1. Cook garlic in olive oil for 1 minute.
2. Add sea salt and broccoli. Cook for 4 minutes.

Tips:

Don’t overcook the broccoli .

Great variations include adding 1 Tbsp of Paprika & 50g Parmesan Cheese or ½ Tsp of Fresh ground pepper & 2 Tbsp of chopped basil.

 

Garlic Cabbage

 

Ingredients:

½ Cabbage, sugarloaf preferably (sliced into thick strips)
3 Cloves of garlic (diced)
2 Tsp sea salt
2 Tbsp of butter
4 Tbsp of olive oil

Method:

1. Heat butter and oil.
2. Add sea salt and garlic. Cook for 2 minutes.
3. Add Cabbage. Cook for 2 minutes and serve.

Tips:

This dish tastes better when the cabbage is a little under cooked, so take of the heat once cabbage has had some heat but is still slightly crispy.

 

Garlic Chive & Feta Potato Bake

 

Ingredients:

6 Potatoes (sliced thick)
1 Onion (diced thick)
¼ Cup garlic chives (diced)
5 Cloves of garlic (diced)
100g Feta Cheese
100g Philadelphia Cheese
200g Sour Cream
100g Guda or cheddar cheese
1 Tbsp of sea salt
½ Tsp pepper
3 Tbsp olive oil

Method:

1. Put oil in baking tray and layer potatoes while spreading over half the sea salt. Add several layers until all the potato is used. Bake for 20 minutes on 200 degrees.
2. In a large bowl mix philadelphia & sour cream together.
3. Mix in feta, garlic chives, garlic, onion, pepper and the remaining sea salt.
4. Dab a spoon full of this mixture over the cooked potatoes, then spread over evenly.
5. Shave or grate Guda/Cheddar cheese over dish.
6. Cook in oven for 10 minutes on 200 degrees.

 

Guacamole

 

Ingredients:

4 Large avocados
3 Large cloves garlic (cut finely)
3 Tbsp of sour cream
1 Tbsp of soya sauce
1 Tbsp of sea salt
½ Tbsp of pepper
½ lime (squeezed)

Method:

1. Mash avocados in a large bowl.
2. Add sour cream, soya sauce, lime, sea salt and pepper. Stir well.
3. Add garlic and mix again.

Tip:

Some tasty additions are scallions, tomato salsa and/or freshly ground pepper.

 

Japanese Dill & Sprout Salad

 

Ingredients:

200g Bean sprouts
200g Snow pea sprouts (cut into 2cm pieces)
1 Purple onion – (diced small)
2 Tbsp dill (cut fine)
½ Tbsp of sea salt
1 Tbsp Rice wine vinegar
1 Tbsp White vinegar
3 Tbsp oil
1 Tsp raw sugar or honey

Method:

1. Mix sprouts, onion and dill in a large bowl.
2. In a small bowl mix the vinegars, sea salt, sugar and oil to make dressing.
3. Pour dressing over salad just before serving.

 

Italian Rice Patties

 

Ingredients:

2 Cups of rice (steamed)
5 Cloves garlic (chopped fine)
1 Tbsp sea salt
1 Cup of Parmesan cheese
½ Loosely packed cup of parsley (chopped fine)
5 Eggs (beaten)
¼ Cup olive oil
Rice crumbs

Method:

1. Steam rice
2. In a large bowl mix rice, garlic, sea salt, cheese and herbs. Stir thoroughly.
3. Beat eggs and mix through rice mixture.
4. Scoop a Tbsp of mixture and coat with rice crumbs.
5.  Fry in oil until golden brown.

Makes 25 – 30 rice ball.

Tips:

The easiest way to crumb the rice balls is to have a small bowl filled with rice crumbs then roll each ball lightly in the bowl.

A cube of mozzarella cheese can be added to the center of each balling. Make the balls then indent them with your thumb, place in the mozzarella cheese. Cover the hole and roll the rice into a ball again.

 

Mediterranean Eggplant

 

Ingredients:

2 Cups of semi or sun dried tomatoes
200g Feta cheese
250g Philadelphia cheese
5 Tbsp of olive oil
2 Large eggplants (sliced long ways with a 1cm thickness)

Method:

1. Lay eggplants in oil on baking tray.
2. Lay sun dried tomatoes on top (2 or 3 per slice of egg plant).
3. Crumble feta on top of the eggplant and tomatoes.
4. Add Slices of Philadelphia cheese (try to cover feta and tomatoes).
5. Bake in oven on 200 degrees celsius for 20 minutes.

 

Mild Indian Eggplant & Potato Curry

 

Ingredients:

1 Large onion (chopped up fine)
3 Large cloves of garlic (chopped up fine)
2 1cm cubes of ginger (peeled and cut fine)
1 Loosely packed cup of sweet basil or mint (chopped up fine). Save a little for garnish
1 Tsp of coriander seed
1 Tsp of mustard seeds
1 Tsp of nigella seeds
½ Tsp of pepper
1-2 Tsp of sea salt
1 Tin (400ml) of diced tomatoes
1 Tin (270ml) of coconut cream or milk
1 Medium lime (squeezed juice)
3 Tbsp of olive oil or coconut oil
1 Medium to large eggplant (cut into large 2cm thick circles)
1 Large potato (cut into large cubes)
½ Cup of peas (defrosted)

Method:

1. In a large sauce pan sauté ginger, garlic and onions in oil. Cook for 2 minutes on medium heat.
2. In a dry frying pan heat the spices until they begin to lightly smoke and pop. Do not add the cinnamon at this point.
3. In another sauce begin frying eggplant chunks until slightly dark brown then rest them on paper towel to absorb some of the oil.
4. In a side sauce pan boil water and steam the potatoes until they are almost fully cooked but still tender.
5. Once spices are ready grind in a mortar and pestle with the cinnamon and then add this mix to the cooked onion, garlic and ginger.
6. Add basil and sea salt to the mix. Cook for 1 minute.
7. Add lime juice. Cook for 2 minute.
8. Add coconut cream. Cook for 1 minute.
9. Add tomatoes. Cook for 2 minute.
10. Add eggplant, potato and peas. Cook on low for 10 minutes.
11. Serve with steamed rice.

Note:

There are different theories on the use of coconut products in the diet of a person with HSV. The Arginine content contained in coconut is of little significance in comparison to the benefits that this food can provide against herpes. Further to this, like all oils coconut oil is practically 100% fat (lipid) and therefore contains virtually no Arginine anyway.

 

Mint Cucumber

 

Ingredients:

1 Large cucumber (cut into large chunks)
1 Clove of garlic (cut fine)
1 Large scallion (cut fine)
2 Tbsp mint (cut fine)
½ Tsp sea salt
1 Pinch of pepper
1 Tbsp white balsamic vinegar
2 Tbsp preferred oil (chia, olive, grape seed)

Method:

1. Add all ingredients together in a bowl and stir well.
2. Let this mixture sit in fridge for 30 minutes then serve.

Serves 4 – 6

Tips:

If you can’t find fresh mint use 2 Tbsp of mint sauce instead.

 

Mixed Butter Vegetables

 

Ingredients:

½ Pack of frozen peas (defrosted)
2 Carrots (cut into small chunks)
1 Medium onion (cut fine)
2 Sticks of celery
1 Tbsp of sea salt
1 Tbsp of fresh chopped thyme
2 Tbsp of butter
2 Tbsp of dry white wine

Method:

1. Heat butter and add the onion. Simmer for 1 minute.
2. Add carrot. Cook for 1 minute.
3. Add the peas, celery, thyme and wine. Cook for 3 minutes, then serve.

Serves 4

 

Paprika, Garlic & Basil Broccoli

 

Ingredients:

1 Broccoli (cut into pieces)
3 Cloves garlic (cut into chunks)
1 Tbsp paprika
1 Tsp sea salt
2 Tbsp Parmesan cheese (grated)
1 Tbsp olive oil or unscented coconut oil

Method:

1. Lightly steam broccoli until semi cooked, still slightly hard.
2. Heat oil and add the garlic and basil. Cook for 1 minute.
3. Take off heat and let cool for 1 minute.
4. Add paprika (don’t allow it to burn).
5. Add broccoli and stir thoroughly.
6. Add Parmesan cheese.

 

Paprika and Parmesan Eggs

 

Ingredients:

4 Eggs
¼ Cup Parmesan cheese (grated)
2 Large cloves of garlic (cut fine)
3 Tbsp of olive oil
1 Tsp paprika
1 Tsp sea salt

Method:

1. Heat oil and add eggs. Cook for 2 to 3 minutes until just hard.
2. Add garlic and sea salt. Cook for 2 minutes.
3. Add paprika. Cook for 1 minute being sure not to over cook the paprika.
4. Add Parmesan cheese.
5. Take off heat and let melt.

 

Potato & Leek Soup

 

Ingredients:

2 Medium leeks (cut into ½ cm chunks)
8 Medium potatoes (cut into small chunks)
1 Large onion (cut fine)
6 Tbsp of olive oil
4 Tbsp of butter
2 Tbsp of sour cream
2 Tbsp of sea salt
6 Tbsp of plain flour
3 Cups of milk
1 Cup of milk

Method:

1. Boil water and the steam potatoes.
2. Heat the butter and oil then add onions. Cook for 2 minutes on high.
3. Add the leeks and 1 Tbsp of the sea salt. Cook for 3 minutes.
4. Add flour and stir until it thickens. Cook for 1 minute then turn the heat down to medium.
5. Begin slowly adding the liquid in small amounts at a time, remember to keep bring the mixture back to a thick paste before adding the next cup of milk or water. Do this until the 1 cup of water and 2 cups of milk are used.
6. Mash ¾ of the steamed potatoes and leave the remaining ¼ in chunks. Add the potatoes to the soup and stir through.
7. Add the last cup of milk and the remaining 1 Tbsp of sea salt. Bring the soup back to the boil on a medium heat.
8. Add the sour cream and turn the heat down to low. Cook for a further 5 – 10 minutes.

Tips:

Begin first by steaming the potatoes and once you have finished preparing the vegetables, onion, leeks, asparagus etc. begin the soup. This will allow you to have the soup ready for the potatoes once they are steamed.

When cooking on high the mixture must be constantly stirred.

Make sure to add small amounts of the liquid at a time, only in ½ cup increments or else you will end up with chunks of flour through the soup.

Asparagus can add a delicious twist to this soup.

 

Potato Spring Rolls

 

Ingredients:

8 Potatoes  (steamed)
1 Onion  (diced small)
2 Tbsp Basil or Parsley (cut fine)
1 Tbsp of sea salt
½ Cup grated Parmesan or Cheddar cheese
1 Packet of spring roll pastry
2 Tbsp of butter
Oil of choice for frying

Method:

1. Mash potatoes. Add herbs, cheese, sea salt, onion and butter. Mix thoroughly.
2. Fold 2 to 3 Tbsp of this mixture into the spring roll pastry.
3. Fry in oil until golden brown.

Serves 8 – 12

 

Ratatouille

 

Ingredients:

3 Cans of tomatoes or 6 to 8 fresh tomatoes
2 Large onions (cut fine)
4 Cloves of garlic (cut fine)
1 Large zucchini (cut into slices 1 cm thick)
1 Eggplant (cut into slices 1 cm thick)
1 Stick of celery (cut fine)
½ Red capsicum (cut fine)
1 Large handful of fennel, equal to about 3 to 4 Tbsp of cut fennel
3 Tbsp olive oil
1 to 2 Tbsp of sea salt
Oil of choice for frying

Method:

1. Pan fry the eggplant and zucchini in oil. This will have to be done in several lots. Once fried lay on paper towel to soak up the excess oil.
2. In a separate pot add olive oil, onion and garlic. Cook for 2 minutes until the onion turns clear.
3. Add sea salt and celery. Cook for 2 minutes.
4. Add capsicum. Cook for 1 minute.
5. Add tinned tomatoes. Cook for 3 minutes.
6. Add fennel. Cook for 15 minutes until the sauce is thick.
7. Add the fried chunks of eggplant and zucchini. Cook for 10 minutes.

Tips:

Make sure to cook the eggplant and zucchini until they are very dark brown. This will give the ratatouille a great, rich flavor.

There is a second way to present this meal which is by getting a small plate for each person and laying out a single layer of eggplant then spreading sauce over. Then place a layer of zucchini on top. Repeat this 2 to 3 times and you will have a delicious ratatouille tower!

If you like your sauces a bit milder you can add a Tbsp of raw sugar or honey to take the edge off.

Serves 8 – 10

 

Red Thai Curry

 

Ingredients:

1 Tbsp of ginger (grated or cut fine)
1 Large stalk of lemongrass (use only the soft white center, cut fine)
1 Large onion (cut into large chunks)
3 Cloves of garlic (finely cut)
1 Tomato (cut fine)
½ Lime (squeezed juice and if possible a few kaffir lime leaves as well)
1 Tin of coconut cream
2 Tbsp of Red Thai Curry Paste of choice
1 Tsp coriander
1 Tsp sea salt
1 Stock cube (chicken, beef or vegetable)
50g of palm sugar
4 Tbsp of oil of choice

Suggested vegetables:

1 Carrot
¼ Head of cauliflower
8 Snow peas
1 Small tin of bamboo shoots
1 Large potato
½ Tin of baby corn

Method:

1. In a wok cook the ginger and lemongrass in oil. Cook for 30 seconds on high.
2. Add the Red Thai Curry Paste. Cook for 1 minute.
3. Add stock cubes, sea salt and garlic. Cook for 30 seconds.
4. Squeeze in the lime juice and add the kaffir lime leaves. Cook for 30 seconds.
5. Add tomatoes and palm sugar. Cook for 1 minute.
6. Add a small amount of the water (20mL) and boil the vegetables. Cook for 1 minute.
7. Add onion. Cook for 3 minutes.
8. Add the coconut cream. Cook for 2 minutes.
9. Add the vegetables and/or meat of choice. Cook for a further 5 minutes on medium to low heat. remove the kaffir leaves then serve.

Tips:

Adding the hard vegetables in before the softer vegetables ensures that they are all cooked equally.

Do not over cook the vegetables. Thai food often has vegetables with a bit of crunch to them.

Serves 4 – 6

 

Red Thai Soup

 

Ingredients:

1 Chunk of ginger about 2cm long and 1cm wide (peeled and cut fine)
2 Pieces of lemongrass, 3cm long (use the soft white center pieces only)
1 Large onion (cut fine)
3 Garlic cloves (cut fine)
1 Large lime
1 Tomato (cut into large chunks)
½ Tbsp of Red Thai Curry Paste or Massaman paste
8 Kaffir lime leaves (crunched by hand)
2 Sprigs of mint (optional)
3 Tbsp of oil of choice
2 Tsp of sea salt
½ Tsp white pepper
20g Palm sugar
10 Green beans (cut in half)
1 Large carrot (cut in slices on an angle of about 45°)
8 Spears of baby corn (cut in chunks)
3 Cups of stock (2 stock cubes of choice in water)

Method:

1. Heat the oil and add the ginger and lemongrass. Cook for 1 minute.
2. Add the Curry paste. Cook for 1 minute.
3. Add garlic and onion. Cook for 1 minute.
4. Squeeze in the lime juice and add the kaffir leaves. Cook for 2 minutes.
5. Add 1 cup of stock water and the palm sugar. Cook for 1 minute.
6. Add another cup of stock water and the harder vegetables like carrots. Cook for 1 minute.
7. Add the last cup of stock water. Cook for 2 minutes, then add the beans and corn.
8. Add the tomato. Cook for 1 minute.
9. Remove the kaffir leaves and serve.

Tips:

When cooking a soup try to make a solid flavor base before adding too much water, this allows the flavours like that of the garlic, onion and curry paste to develop rather than being diluted and boiled by the water or stock.

Adding the hard vegetable in before the softer vegetables makes sure they are all cooked equally.

Other items that go well with Thai soup include: Mushrooms, cauliflower, vermicelli noodles, chicken or prawns. If you do use prawns add them in at the end when the soup is almost done so you do not over cook them. Chicken needs to be added early (around the time the carrots are added) as it takes a longer to cook.

Serves 4

 

Rocket & Parmesan Salad

 

Ingredients:

80 to 100g of rocket leaves (small sized leaves or large leaves cut into desired size.)
1 Tbsp of whole grain mustard
½ Tbsp garlic sea salt
6 Tbsp olive oil
3 Tbsp of white balsamic vinegar
½ An onion (cut into thin slices)
Parmesan shavings (amount determined by preference)

Method:

1. Add the oil, mustard seeds, garlic sea salt and vinegar together in a bowl and stir well.
2. Place the rocket leaves into a large bowl.
3. Sprinkle over the onion and use a peeler to shave Parmesan into the mix.
4. Pour over the dressing then let it sit for a short time before serving

 

Raita

 

Ingredients:

1 Large cucumber
2 Cloves of garlic
1 Tsp of sea salt
200g Sour cream
2 Tbsp of mint, parsley or basil

Method:

1. Dice the cucumber into medium sized cubes.
2. Slice up the garlic coarsely.
3. Add the sea salt, sour cream, herbs, cucumber and garlic. Mix these together in bowl.
4. Let this sit for 30 minutes before serving.

Serves 4 – 6

Tip:

Excellent as a side dish for curry meals.

 

 

Spicy Indian Curry Sauce

 

Ingredients:

1 Onion (chopped fine)
1 Cup sweet basil (chopped fine)
½ Tbsp of turmeric
½ Tbsp of cumin
¼ Tbsp of sea salt
¼ Tbsp paprika
½ Cup milk
1 Tbsp of sour cream
1 Medium lime (squeezed juice)
½ Tbsp of ground peppercorns
6 Slices of jalapeno peppers
2 Tbsp of olive oil or coconut oil

Method:

1. Sauté onions in oil. Cook 2 minutes at medium heat.
2. Add spices. Cook 1 minute.
3. Add basil. Cook 1 minute.
4. Add half of the milk. Cook 1 minute.
5. Add jalapeno peppers and the rest of the milk then cook for a further 1 minute.
6. Add sour cream and lime juice. Cook for about 2 minutes until a paste forms.

Add to prawns, fish, chicken and/or cooked vegetables of choice.

Serve with steamed rice.

 

Spinach & Parmesan Quiche

 

Ingredients:

6 Eggs (whisked)
20mL of milk
1 Large bunch of spinach (stalks removed and cut roughly)
½ Cup Parmesan cheese (grated)
2 Tbsp olive oil
1 Tsp sea salt
3 Large cloves of garlic (cut fine)

Method:

1. Start to steam spinach. Be sure not to over cook.
2. In a cast iron frying pan or non-stick baking dish and add oil to grease the base.
3. Sprinkle a light, base layer of Parmesan.
4. Whisk eggs and then add the milk and sea salt.
5. Add the spinach to the pan once it is ready.
6. Sprinkle the garlic over and through spinach.
7. Pour the egg mix over the spinach.
8. Cover with the remaining Parmesan.
9. Bake for 15 – 20 minutes on 200 degrees, until cheese turns golden brown.

 

Tuna Patties

 

Ingredients:

400g Tinned or fresh tuna (plain)
200g Cheddar cheese (grated)
2 Tbsp marjoram (chopped fine)
½ Medium lime (squeezed juice)
3 Tbsp mayonnaise
1 Tbsp of pepper
3 Tbsp of sea salt
3 Cloves garlic (chopped fine)
Plain flour

Method:

1. Combine ingredients in a large bowl and stir together, add 2 tablespoons of flour.
2. Roll patty mixture into large balls and coat with flour.
3. Pan fry in oil and flatten out.
4. Remove from heat and sit on a paper towel.

Makes 5 patties: Great to eat hot or cold.

 

White Balsamic & Whole Grain Mustard Salad

 

Ingredients:

3 Tbsp white balsamic vinegar
2 Tbsp of olive oil
3 Lebanese Cucumbers (sliced)
2 Garlic cloves (finely cut)
½ Tbsp marjoram
1 Tbsp wholegrain mustard
8 Cherry tomatoes or 1 large tomato
1 Tsp sea salt
½ Tsp pepper
½ Green capsicum (sliced into strips on an angle)

Method:

1. Add cucumber and capsicum to a bowl and sprinkle over the garlic.
2. Add the tomatoes to the mix. Squash a couple of them, providing some tomato juice to the dish.
3. Add oil, mustard, marjoram and then vinegar. Mix well and let sit a short time before serving.

The possibilities are endless when it comes to developing a nutritiously abundant meal that will support any persons immune system. It is through the strengthening of the immunity that any internal virus is targeted and hindered.

This is precisely what needs to take place in a body which is dealing with the Herpes simplex virus, or any virus for that matter.

Yummy herpes friendly recipes are mainly going to consist of fresh, nutrient rich ingredients that are effective for stimulating the immune system, along with one’s general health. These meals will have qualities that are effectively antiviral and free from potentially sabotaging ingredients like additives, preservatives and excessive amounts of Arginine.

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