Feeling a bit fed up with the weather at the moment and as usual I turn to food, for something to do!
I am still enjoying my fun game of adding as many sources of prebiotics to my food as I can, so my wee gut buddies get a treat, and so do I!
So I made some twisty sourdough breadsticks using sourdough discard and added some nettle seeds & sesame seeds.
Decided to go for a green dip so green olives, lemon zest, spinach, chickpeas, thyme, oregano, flat leaf parsley, fermented garlic and my best extra virgin olive oil blitzed in my Vitamix then topped with more nettle seeds became my fab probiotic/prebiotic dip.
Lots of fibre and polyphenols for my gut buddies and plenty of flavour for me!!
Avocado would also work well in this or natural yoghurt or tahini instead of the oil.
The beauty of a dip is you can just add what you have and pile in the good stuff!!
Here is my recipe,
So I used
Simply add all the ingredients to a food processor or blender and blitz until smooth.
Taste and add more lemon juice if you like more zing and add a touch of salt and black pepper to your taste. Olives are quite salty so I didn't add any salt to mine.
This will tide me over till dinner!
Does anyone else choose food to feed their gut microbes, or is it just me....
So I have a new game, which I have to admit I am really enjoying!
Here are the rules!!
Add as many different sources of prebiotic fibre to your food as you possibly can!
I made these wee beetroot bliss bites yesterday, I first shared this recipe on my blog a couple of years ago but this new improved version is even better!
Guess how many different sources of prebiotics I managed to cram into these??
So here is my new improved recipe, I hope you love it, I know my gut bacteria will be having a prebiotic party!!
BEETROOT BLISS BITES
Ingredients - makes 20 to 24
I used a mixture of dates and prunes and added a tbsp of inulin, which is a sweet white powder, derived from chicory roots. Its a preferred prebiotic, our gut microbes love it and its so easy to add to any recipe. Can cause bloating in sensitive souls so recommended dose is 2tsp per day. I tbsp in 24 bliss bites is well within the recommended dose.
Diversity is key when it comes to nourishing our gut bugs and its not that difficult to add different sources of fibre to our recipes!
Its all about making better choices and thinking about our wee gut microbe buddies!
I managed to add 11 different prebiotics to these!
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!
These wee crackers are simple to make and so good! And a great way of using up discarded or past its peak sourdough starter!
The addition of ground flaxseeds adds extra nutrition with a wee boost of good fats from the olive oil!
Rolling the dough thinly results in lovely crisp crackers, a perfect accompaniment to a vegan cheese board or with a dip or just as they are for a lovely wee healthy snack!
You can easily customise this recipe by adding different herbs or spices. We have tried rosemary and lemon zest, wild garlic and also smoked paprika, all delicious!
This recipe is from The Spruce Eats, and is the simplest and best sourdough cracker recipe I have tried to date!
So without further rambling, here it is!
Seeded Sourdough Crackers
1/4 cup sourdough starter
3 tablespoons wholewheat flour
1/2 cup ground flaxseed/linseeds
4 teaspoons olive oil or rapeseed oil
1 tablespoon seeds, sesame, poppy, sunflower, chia, nigella all work well
Preheat the oven to 350 F 175 C
Lightly flour a baking tray or use a silicone baking sheet.
Add all the ingredients to a medium sized bowl and mix with a wooden spoon until you have a cohesive dough.
Turn the dough onto your baking tray and roll it thinly into a rectangle shape.
Use a pizza cutter or a sharp knife to score the dough into squares, rectangles or diamond shapes.
Bake in the oven for 15 to 18 minutes until golden brown.
Cool for 10 minutes then break into crackers.
🍃 Health educator🍃