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SIBO-Safe Basil Pesto
SIBO-Safe Basil Pesto
Serves 1-2
½ inch ginger
X1 cap of ACV (Apple Cider Vinegar)
X2 big handfuls of fresh basil
X2 caps of olive oil
X1 jar of green olives
Drain the olives and leave to soak in water for 30 mins-1hr. Slice the ginger, fresh basil and add with the ACV and olive oil into a blender. Drain and add the olives.
Add extra ACV, olive oil, basil and/or ginger to taste. It should taste smooth, slightly spicy and very basily :)
Creamy Veggie Mash/Kedgeree
Creamy Veggie Mash/Kedgeree
Serves 2
½ medium celeriac
X1 large carrot/x2 medium carrots
½ courgette
X1 tbsp creamed coconut
X1 big handful of fresh herbs - coriander, parsley, dill
Peel and dice the carrots and celeriac into small chunks, steam fry in a big pot with filtered water and olive oil. Add the courgette. Once soft, mash with a potato masher or hand blender until smooth. Add the creamed coconut (to taste) and finely chopped choice of fresh herbs.
To turn into kedgeree, add diced smoked haddock fillets and/or prawns/filleted salmon. Steam fry until cooked. Avoid stirring too much so that the fish doesn’t turn to mush.
Thai-Style Prawn Salad
Thai-Style Prawn Salad
Serves 1
X1 bunch of spring onion (use only the green ends)
X1 large handful of fresh coriander and basil, green olives
X1 large handful of fresh basil
X1 large lime (sweet)
X1 cap of ACV (x2 tbsps)
X2+ tbsps olive oil
X1 jar of green olives
150grams of cooked prawns
Strip the green leafy part of the spring onion bulb away from the stem and slice thinly. Place into a large bowl with the ACV, olive oil, drained olivesand prawns. Thinly slice the fresh herbs and stir well. Add lime juice to taste.
Yellow Thai Basil Curry
Yellow Thai Basil Curry
Serves 2
X1 medium-large courgette
X2-3 generous handfuls of spinach
X4 bulbs of pak choi
150 grams of frozen prawns
Coconut milk (to taste)
½ tsp ground cinnamon
1 tsp ground turmeric
X1 big handful of fresh coriander
X1 big handful of fresh basil
Creamy Veggie Mash Bites
Creamy Veggie Mash Bites
Serves 2
½ medium-large courgette
X2 small carrots, peeled
½ medium celeriac
Fresh herbs of choice - parsley, dill, chives or coriander or a mixture
X1 tsp mixed dried herbs
Steam fry chopped and peeled celeriac, carrots and the courgette (add more courgette to make the mash lighter) with olive oil and filtered water. Once soft, mash by hand or with a hand blender until smooth. Add creamed coconut teaspoon by teaspoon - this makes the mash beautifully creamy but it’s easy to add too much, making the mash too coconutty and heavy! Beware the coconut ;P
Serve with chopped chives and add (very small amounts) of creamed coconut to make creamier. Great as a side with roasted veggies and fish.
Lamb/Beef Bone Broth
Lamb/Beef Bone Broth
Approx. 3 servings
From your local butchers, collect/buy a small bag of bones. Some butchers give you the bones for free because they would usually chuck them away once they’ve stripped and sold the meat to customers. It usually costs £2 for a large bag - that’s the right price.
X bag of either lamb or beef bones
X1 bunch of fresh thyme
X1 bunch of fresh sage
Place the bones into a large pot. Over with filtered water and bring to the boil. Reduce the heat so the water is simmering quietly. Leave for 5-6 hours.
Remove the marrow from the bones. You can either eat this separately or add it to the soup. Remove the bones, gristle and any meat from the broth. Add the thyme and sage and leave to simmer for another half an hour.