Wintery Curry

Rustic, Creamy Veggie Curry

Serves 4-5

x1 Celeriac (or ½ aubergine)

X3 medium sized carrots or ¼ butternut squash or Japanese (Kabocha) pumpkin

100gms/a few big handfuls of chopped kale

100gms/a few big handfuls of spinach

X1 medium-sized broccoli

2tsps ground turmeric

2tsps ground cinnamon

A big bunch of fresh coriander

X1 bunch of spring onions (the greenest leafy part only)

Coconut cream/creamed coconut

Optional

2-3 pinches of cayenne pepper

X1 Lemon

Chop the celeriac and carrots into small pieces (1cm in diameter) and steam fry for approx. 30 mins in a big pot with a lid and cook until soft (keep topping up with small amounts of filtered water each time, and stirring regularly). Add the spinach and/or kale and once soft, blend the ingredients together - with a hand blender is easiest. Roughly dice the broccoli into smallish pieces (the smaller they are the quicker they’ll cook!) and add to the pot. Add the spices and coconut milk/cream and salt to taste.

Serve once the broccoli is soft, with generous amounts of finely chopped fresh coriander and spring onion on top.

Optional - add a squeeze of lemon juice too

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SIBO + AI-Friendly Vietnamese Spring Roll Alternative

Spring Pumpkin Wraps

Serves 1-2, Great lunchbox recipes this!

¼ Japanese pumpkin

Ground dried spices - turmeric + cinnamon

Spring onion

Fresh herbs - coriander, basil, mint

Fresh ginger

Sweet gem lettuces

Optional

Sweet pepper (if you can tolerate histamine-rich foods)

Tinned salmon or mackerel

Cooked prawns

Creamed coconut

Steam fry or roast the Japanese pumpkin with spices, olive oil and salt. Once well cooked, mash either by hand with a potato masher or a blender. If you want to make the pumpkin creamy, add creamed coconut to taste.

Spoon the pumpkin into a leaf of lettuce and add the following cut thinly into strips -

Spring onion, fresh ginger, fresh herbs and anything else you like and can tolerate!

Spicy Fruity Salad

Raspberry + Lime Salad

Serves 1

1 inch of fresh ginger, peeled

200g fresh or frozen raspberries

A few sprigs of fresh mint

A big handful of fresh rocket leaves

X1 jar of green olives

X1 sweet lime

Finely grate the ginger - feel free to add more to give the salad an even bigger kick and help aid gut motility. Wash the raspberries and place into a medium/large salad bowl. Finely slice the mint and add it to the bowl with the grated ginger and the juice from the lime. Mix well. You’ll find that the raspberries fall apart as you stir. Add the drained olives and roughly chopped rocket and mix well.