Recipes: Luke and Zoe’s quick foods for gut health and probiotic diversity
This week on Get Nourished, it’s all about quick foods for gut health and probiotic diversity. Get the full recipes for Luke Hines’ gut loving breakfast and Zoe Bingley-Pullin’s red/green cabbage and apple sauerkraut.
Luke Hines’ Gut Loving Breakfast
Ingredients1/2 cup toasted granola 1/2 cup fresh strawberries 1/2 cup fresh raspberries 1/2 cup fresh blackberries 1/4 cup smooth runny peanut butter 2 tbsp raw honey 1/2 cup milk or yogurt kefir (preferably the yogurt version as it’s thicker) |
MethodStep 1. Either in a bowl or glass, layer like a parfait, starting with a base of toasted granola, followed by fresh berries sliced in halves, topped with a generous dollop of yogurt kefir, and drizzle with smooth peanut butter and raw honey. Step 2. Stick a spoon in it and you’re done, legends. |
Zoe Bingley-Pullin’s Red/Green Cabbage and Apple Sauerkraut
Ingredients1 1/2 cups green cabbage 1 1/2 cups red cabbage 1/2 cup green apple 1/2 cup red apple 1 1/2 tbsp kosher salt or sea salt 1/2 tbsp caraway seeds 1/2 tbsp fennel seeds 1/2 cup filtered water |
MethodStep 1. Place everything in a sterilised jar. Leave on the kitchen bench for up to a week to ferment. Step 2. Let the excess air out over the week and once the desired flavour has been achieved, refrigerate. Step 3. Add as a condiment to a roast, curry or stew. (Optional) You can also add to the following to help you absorb the meal more effectively: Meatball, roast vegetable sandwich or roll. |
