Toasted Coconut bread topped with Sauerkraut
Why not toast our flatbreads, spread liberally with hummus and add some gut loving sauerkraut as a topping? Pair with a warming roasted red pepper and tomato soup for the ultimate speedy gut healthy lunch. By eating a forkful of a fermented food a day, you can maintain and rebuild the healthy bacteria in your gut that are responsible for keeping us happy and healthy as we rush about our daily lives.
Roast Pepper & Tomato Soup
- 2 large red bell peppers
- 6-7 large tomatoes (cored and cut into chunks)
- 1 large onion (cut into chunks)
- 5 unpeeled garlic cloves
- 1 tablespoon olive or sunflower oil
- 1l vegetable broth
- fresh basil
Place peppers, tomatoes, onions and garlic on a baking paper lined tray, gently brush oil over them and put in a preheated oven at 200C for 35 - 45 minutes until tender. Then add roasted vegetables and the peeled garlic to a pot of boiling broth and simmer for 10-15minutes. Puree soup and add salt and pepper to taste. Serve with fresh basil.
Hummus (without Tahini/ Sesame)
- 1 can beans chickpeas, drained and rinsed
- 1 large garlic cloves
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 2-3 tablespoons cold water
- Pinch of salt to taste
Blend all together in a food processor, add the water as you go along to achieve the right consistency.
Sauerkraut with Tumeric
- c 3lb head green cabbage
- 1.5 tablespoons pink Himalayan salt
- 0.5 tablespoon tumeric
Ensure your work surface and all utilities are very clean before starting. Slice the cabbage into thin ribbons and gently massage the salt in until the cabbage becomes watery and soft (takes about 10minutes). Then add the tumeric. Drain any liquid and tightly pack into a mason jar. Over the next day press the cabbage further down. The cabbage should be submerged in its own juice and left away from direct sun light in a cool dry place for 3-10 days.