Sauerkraut equals good bacteria for your gut. It is vital to get your gut working properly so that you are able to absorb all those precious nutrients from your superfood. {allyouneedislove} Complex Green and Complex Berry have 10 billion probiotics blended into the formulas, but you have to also look at where else you can add in the good bacteria during your meals in order to get your health sorted at every opportunity. You can heal your gut, reduce inflammation, and avoid just about ALL chronic illnesses inc. auto-immune disorders, cancer, heart disease, brain disorders, arthritis and diabetes. Yes, your gut is the seat of all illnesses and whatever is happening in your gut is reflected in how your brain functions. It is where all the work happens to turn what you eat into healthy cells right through your body. And the bonus for having good gut flora is improved vitality and energy, not to mention happiness in all areas of your life.
Woohoo- give me more bacteria please!!
Remember in order to recruit your army of good gut guys you need to eat them at every meal so get creative and hide the sauerkraut in a salad, or eat it on its own. It won't take long before you will be looking forward to it without thinking it is stinky! Don't cook it though, you want it raw!
Ingredients
Organic free range eggs x 2
Tomato base sauce
Kale (or baby spinach)
Leeks
Sprouts
Truffle oil or olive oil
Garlic
Toast to serve
Method
Pre-heat your oven to 180C. As you want to have the tomato base really hot by the time the eggs go in, there is a little procedure to get the best result. Place the terracotta dishes on a tray that is easy to take in and out. Pre-heat them in the oven for 5 mins.
The first thing to go in is the tomato sauce. You may want to make your own, but as this is a brunch, i usually grab the best organic arrabiata pasta sauce I have in a jar in the pantry. It has to be spicy and chunky, so you may want to add garlic and chilli, salt and pepper to taste. Pour the sauce in the dishes, making sure you cover the dish base with plenty of sauce (say 10-20 mm).
Return the dishes to the oven and wait for the sauce to heat up.
in the meantime, chop the kale and leeks. (I always pour apple cider vinegar over my kale to aid digestion, and hand-scrunch it in). Pan fry your leeks first in coconut oil until nice and brown, and throw the kale in for a quick moment. Take off the heat and hold, lid off, until the eggs are cooked. You will be placing the greens on top just before serving.
Go back to your oven and take out the tray of dishes. Crack your eggs over the hot sauce, carefully and return the tray to the oven. You will be standing over it ( while you make your toast now) as you want to cook the egg whites, not the yolk. (The uncooked egg yolk is healthier for you and more delicious in this dish).
Once you see the whites appear cooked remove from the oven. This dishes will be very hot, so serve on another plate. Finish by adding the greens, goat's curd, a splash of oil, salt and pepper; perhaps even sliced chorizo if you want meat in there. This tastes great too, although we prefer the vegetarian version.
So that's it!- it's delicious and easy, I'm sure you will get into the habit of falling back on this classic too on a lazy Sunday like us! Enjoy :)
]]>This is what I call a classic, because it is our go-to easy mid-week recipe for a dinner that is simple and easy on your digestion. I buy organic mixed greens from the grower which makes the simple use of salad look and taste fantastic with very little effort! This takes 5 minutes.
Ingredients
1 small piece of fish- try salmon or ocean trout.
coconut oil for the pan
mixed leaves
sprouts
avocado
olive oil
lemon or apple cider vinegar
pepper & salt (himalayan or celtic sea)
Method
Wash and prepare your salad, avocado and sprouts, toss it in a little olive oil, lemon/acv, salt and pepper. Plate up a neat pile of salad on your plate.
Grab your pan and start on high heat with the coconut oil. When the pan is hot, add your fish and sear on both sides. When you are getting close to half cooked, turn the heat down and carefully break up in large chunks, and cook a little more. Leave the fish cooked to medium as it will continue to cook a little as you plate it up.
Take the fish out of the pan and arrange carefully tossed in the salad, making it look gorgeous enough to eat! Squeeze over some lemon and salt and pepper and you are done! So good, and wasn't I right....how quick was that!
]]>If you are in need of some breakfast inspiration take a look at this fantastic looking green smoothie bowl! Can't believe how beautiful that bright pink Dragon-fruit looks against the green!
Making a smoothie bowl is an easy feat but making one that looks this good maybe not so easy unless you have a good eye for colour. To make one like this you're going to need to first make a great green smoothie base and then have a few delicious toppings - you can also add a layer of something like Quinoa (as a porridge) at the bottom of the bowl (under the green layer) for a full, wholesome breakfast in one.
I had just made fresh Almond Milk so I had fresh Almond Meal to go. A recipe like this is so good to make so you don't throw away the fantastic meal from the milk making. I try and keep a variety of gluten free flours in the pantry as well. If I use a combination it will prevent the flour from taking the cake in a taste direction - i.e. this neutralizes the strong flavours. Try to use activated nuts (soaked almonds) and organic ingredients. Will last in the fridge for 4 days if not eaten first! Great for breakfast, or snacks, or dessert.
These are easy no-bake wonders that are delicious and, as always, healthy and guilt free.
Christmas time is all about the puddings but they don't all have to be traditional and/or fattening – this recipe is one option for a delicious twist on a rice pudding or sticky black rice pudding that is light, fresh and healthy. Perfect palate cleanser after all the heavy Christmas food!
Serves 4
2 tbsp olive oil
6 shallots, peeled and finely sliced
2 cloves of garlic
800g of chestnut, brown or button mushrooms cleaned and chopped
3 sprigs tarragon or parsley, leaves chopped (extra sprig for serving)
4 large tbsp goats cheese or creme fraiche
8 eggs (2 per serve)
120 g baby spinach
Tomato sauce (pre-made pasta sauce, like Puttanesca)
Salt and pepper
Chilli flakes
White truffle oil (optional, but awesome with mushrooms)
1 Preheat the oven to 180C/350F/and preheat the ramekins (about 12cm diameter). I cook this on the grill setting.
2 Heat the oil in the pan over a medium heat. Add the shallots and garlic and cook gently for a couple of minutes to soften, stirring regularly to avoid burning.
3 Add the mushrooms, turn the heat up and fry the mushrooms so that they get a bit of colour. Continue cooking, moving so they cook evenly, until they start to soften and the liquid evaporates this evaporate. Add salt, pepper and tarragon or parsley to taste. Remove from the heat and set aside.
4 Wash and strain the spinach and toss it in a pan for about 1 minute on medium heat until it wilts. Remove from the pan, make sure the water is squeezed out of it.
5 Divide the mushrooms between the 4 ramekins filling 3/4 of the base. Add the tomato sauce to the final 1/4 of the base of the dish. Add chilli to this if you want it to be spicy, which I prefer. Carefully place the spinach on top, and spoon in the goat’s cheese. Make a dip in the centre of each ramekin and crack the eggs in, being careful not to break the yolks. Place the ramekins in the oven for about 10 minutes, or until the white is cooked but the yolk is still runny. Best to keep a watchful eye on it and make the toast at the same time.
6 Remove from the oven, and season with salt and pepper, and add a dash of the truffle oil and a sprig of parsley….and voilà - serve straight away with toast for dipping in the egg. You could add a side salad as well if you wish. Enjoy!!
]]>To achieve this extra gorgeous smoothie bowl you will need a good eye for colour and a selection of extra special toppings!
This is the easiest, most economical, and maybe the most impressive dinner you could ever whip up on the go. It will impress your friends as you cook up a storm and they watch and sip their wine. It's impossible to get it wrong. Make sure you taste it at the end and it has enough chilli to give it the flavour you need, and as you serve it add a circled dash of olive oil on top.
Protein pancakes have becomes a popular high protein breakfast as of late but finding a recipe that is not only high protein but also good for weight maintenance is the real skill. Personally I believe that the best protein pancake recipe is one that doesn't even contain any heavy, bloating carbs from grain (how can this be? You ask) – What I'm talking about is this amazing banana pancake recipe, which uses only egg, banana and a serve of Passion projects pea protein powder (yes, that's it). This is perfect for anyone who is trying to bulk up or even just trying to sustain energy over a tiring workday. The egg and the pea protein powder give you a healthy high dose of protein and in addition, the low glycemic Index (G.1) and high potassium of the banana helps control blood sugar to give you an extended energy kick and keep you fuller for longer (which helps with cravings and weight control).
Protein balls are the easiest high protein snack to make at home – literally all you need is a few minutes, a few ingredients and a food processor. These are a great addition to any high protein diet but are especially great for curbing cravings when you are trying to improve your diet and cut out snacks or junk foods, as they still taste sweet and chocolaty. They're also really useful for an energy boost during a busy day!
This is a delicious ice-cream that reminds me of green tea ice-cream at its best. We have successfully made this recipe dairy-free as well, as the banana has a very creamy consistency. If you take out the milk and cream just add more banana instead. It is delicious both ways, but this version is amazing!
This is one of those amazing cakes where you say to your friend, ..."can you PLEASE give me the recipe!!!" My friend made it for my birthday and we re-made it for Cloé's birthday as a gluten free cake. we are getting pretty good at adapting any recipe now.
It was made originally as a round cake for and we decided to make it as a log. Either way it is amazing. it looks fantastic with the green of the pistachios and red of the cherries, but you can use whatever fruit and nut combination that works for you. When we made it we couldn't find mahleb anywhere and it still tasted great. So if you want a fail safe cake for any occasion, try this one. We served it with yoghurt.
This is one of those cakes that makes people think you are some sort of gourmet cooking goddess – I don't know why really because it's actually super easy to make…. In addition to all that I also make this cake sugar free, I use xylitol instead of sugar (which is a great healthy alternative in case you don't know yet) and so it tastes amazing without making you regret it!
INGREDIENTS
Recently I have noticed that there seems to be an epidemic of frozen yoghurt shops opening all over Sydney. I went to Newtown for lunch with a friend and as we walked along, we passed at least one store every few meters! I think perhaps the new love for Fro-yo (as my friend calls it) has come from the belief that it is a healthy snack/dessert/treat option due to the idea that yoghurt is less fattening than something like ice cream. My confusion towards this is substantiated by the fact that Frozen yoghurt is actually full of all sorts of additives and sugar, so really it is no better than anything else. That is unless you make it like this! This is a superfood, sugar free version of Fro-yo with banana and Complex Berry topped with Goji's and Cacao nibs. You can use pretty much what ever you like for topping, I made it for a friend recently and she topped hers off with granola and coconut, for example.