I love a nice salad, so many possibilities and combinations, but one thing that is an absolute essential is a delicious dressing, which adds flavour, good fats, vitamins, minerals and polyphenols!
This also has the added benefit of probiotics and its absolutely delicious too!
If you brew your own kombucha then I'm sure you have let a batch ferment too long, resulting in rather sour and vinegary kombucha, which isn't very pleasant to drink!
Sour kombucha still contains probiotics and lends itself very well to salad dressings, in the same way that vinegar and lemon juice do!
So this amazingly fresh and vibrant dressing is packed full of polyphenols from the basil, vitamins from the lime, good fats from the oil and probiotics from the kombucha.
It works really well with any green salad so watercress, rocket, lettuce, cucumber, spinach, chard, sorrel, kale, endive, fresh herbs, or any other combination of greens is sublime with this vibrant punchy dressing. It just screams summer!!
Basil is one of my favourite summer herbs, and I also love lime so this is right up my street!!
So here is my recipe
In a blender, combine the kombucha, lime juice, honey, garlic, salt and pepper and blitz until well blended.
With the machine still running, slowly add the oil through the hole in the lid and blend until emulsified.
Add the basil and blend for a few seconds, don't overblend or the basil will lose its vibrant green colour.
Taste and add more lime juice and/or salt if needed.
Will keep in the fridge for 3 to 4 days in a covered jar.
Serve with any green salad.
I made these rather delicious wee pastry rolls for lunch last week, using some puff pastry I had in the freezer, which conveniently is vegan!
My thoughts are always on how I can nourish my wee gut bugs and enjoy delicious food at the same time.
Now we all know that puff pastry isn't very healthy and even less so when filled with a greasy assortment of dodgy ingredients so my delicious gut healthy version is harnessing all the prebiotic power of leeks, red onions, spinach, garlic, courgette and chick peas. I also added some cubed vegan feta cheese which we are all loving, its so creamy and delicious!
Adding great flavour and polyphenols with lemon zest, flat leaf parsley and thyme from the garden.
A wee extra garnish of sesame, poppy and linseeds makes these look most appealing and of course, adds more nutrition!
So its not that difficult to make better choices for our health and keep our wee gut microbes well nourished, so they will be working hard on our behalf.
We all enjoyed these, so I am sharing my recipe, so you can enjoy them too!
We just love a puff pastry but no-one wants a soggy bottom so the key thing to remember is to make sure your filling is fairly dry and cool it a bit before you make up your wee rolls.
You don't need to add the vegan feta, some frozen sweetcorn or peas would also be good to bulk the filling out and could easily replace the courgette. Just use what you have available!
I am sure these would be equally good eaten cold for a picnic lunch but we ate the lot straight from the oven!
So here is my recipe, hope you enjoy it!
Who doesn't enjoy a delicious cookie for a wee treat? But there are healthy cookies and extremely unhealthy ones!
So as you can imagine mine are extremely healthy cookies but also delicious and a wee treat for my gut microbe buddies as well as my taste buds!!
So these have a mix of white and rye flour, chia seeds, raw cacao powder, dark chocolate, hazelnuts and tahini, along with coconut sugar so plenty of fibre and polyphenols for my gut microbes!
My new game is trying to add as many prebiotics to my food as I can, so even my baking gets a gut makeover!
It's all about healthy swaps, not denying yourself a well deserved treat!
I had just thought of another addition which would have worked well, some orange zest, which is high in pectin and also polyphenols, so I will add some to my next batch!
Also some people prefer crisp cookies and some prefer a more cakey texture so you can do either option!
For crisp cookies, use the smoosh method, which is bake them for 10 minutes, then take them out and smoosh them with a fork, then bake for a further 5 minutes.
For thicker cakey cookies just lightly flatten the dough before you bake them.
These are really delicious and healthy too so I hope you try them! Your gut and your taste buds will thank you!
So here is my recipe
Ingredients for 20 cookies
🍃 Health educator🍃