Live longer, boost immunity and give your gut some TLC with our heal-from-the-inside recipes

Live longer, boost immunity and give your gut some TLC with our heal-from-the-inside recipes

It’s time to treat yourself to the best foods this summer to heal your gut and make yourself feel amazing. Add turmeric, ginger and citrus into the mix and you’re guaranteed to boost your immunity and circulation.

Bloating, cramps and gas be gone with the help of these three dishes that are delicious and worth every bite.

Our inspiration comes from The Healing Cookbook by Gemma Ogston. She’s gone for hearty meals like cleansing bowls and healthy muffins to give you the boost of energy that you need for the day.

Here’s our pick of some of the best meal ideas from the book…

Shiitake mushroom and seaweed stir-fry



In Chinese medicine, shiitake mushrooms are believed to improve circulation and help you live longer

In Chinese medicine, shiitake mushrooms are believed to improve circulation and help you live longer

Healing power

In Chinese medicine, shiitake mushrooms are believed to improve circulation and help you live longer

Ingredients

1 tbsp toasted sesame oil

350g shiitake mushrooms (fresh, or 150g dried, soaked in warm water for 20 minutes, then drained)

4 spring onions

2½cm fresh ginger, peeled and finely chopped

100g kale, finely sliced

1 tbsp soy sauce or tamari

300g noodles, cooked

2 tbsp seaweed flakes

Sesame seeds, to serve

Method

■ Add the sesame oil to a wok or large frying pan, then fry the mushrooms, spring onions, ginger and kale.

■ When softened, add the tamari or soy sauce and the cooked noodles and stir until the noodles are coated.

■ Stir through the seaweed flakes and serve immediately.

■ Season with extra soy sauce and sesame seeds. This tastes just as delicious if you substitute the noodles for cooked brown rice.

Turmeric, ginger and citrus muffins



Turmeric, ginger and citrus are a powerhouse of immunity for the whole family

Turmeric, ginger and citrus are a powerhouse of immunity for the whole family

MAKES 12

Healing power

Turmeric, ginger and citrus are a powerhouse of immunity for the whole family

Ingredients

375g plain flour

2½ tsp baking powder

¾ tsp bicarbonate of soda

½ tsp salt

130g vegan butter, melted

180g caster sugar

200ml plant-based milk

Juice and zest of 3 lemons

Zest of 1 large orange

1 tsp ground ginger

1 tsp ground turmeric

For the glaze

125g icing sugar

¼ tsp ground turmeric

1 lemon or 1 orange, juiced

Method

■ Preheat the oven to 175°C/ 155°C fan/gas mark 4. Grease or line a 12-hole muffin tin.

■ Add all the dry ingredients to a bowl and the wet ingredients to another.

■ Pour the wet mixture into the dry mixture and gently fold together until you can’t see any dry flour.

■ Fill the muffin wells near to the top with the batter.

■ Bake for about 18 minutes until the muffins are cooked, and a skewer pushed into the centre of one comes out clean.

■ Remove from the oven and leave for 10 minutes in the tin before gently transferring to a wire rack.

■ While the muffins are cooling, make the glaze by adding the icing sugar and turmeric to a small bowl.

■ Add the lemon or orange juice slowly while mixing, making sure that you don’t have any lumps.

■ Use a teaspoon to drizzle the glaze over the cooled muffins.

High-vibe cleansing bowl



Fermented pickles will give your gut some TLC and the tahini dressing can boost your immune system

Fermented pickles will give your gut some TLC and the tahini dressing can boost your immune system

SERVES 4

Healing power

Fermented pickles will give your gut some TLC and the tahini dressing can boost your immune system

Ingredients

1 butternut squash, peeled and cut into wedges

2 tbsp olive oil

Pinch of salt

300g brown rice, cooked

2 avocados, cubed

2 carrots, grated

4 cooked beetroots, cubed

3 handfuls of spinach

Sauerkraut, to serve

Carrot and ginger kimchi, to serve

For the dressing

1 tbsp tahini

1 tbsp olive oil

1 garlic clove, finely chopped

1½cm ginger, peeled and finely chopped

1 tbsp honey

1 tsp ground turmeric

Juice of 1 lemon

Method

■ Preheat the oven to 180°C/160°C fan/gas mark 4. Toss the butternut squash wedges in the olive oil and a pinch of salt and arrange them on a lined baking tray.

■ Roast in the oven for about 30 minutes until the squash looks golden and cooked.

■ Meanwhile, make the spicy tahini dressing by putting all of the dressing ingredients into a small bowl and whisking until they are well combined.

■ Divide the cooked brown rice, avocado, carrot, beetroot and spinach between four bowls.

■ Add a spoonful of your pickles and then generously drizzle the dressing over the top.



Recipes from The Healing Cookbook by Gemma Ogston (Vermilion, £16.99)

Recipes from The Healing Cookbook by Gemma Ogston (Vermilion, £16.99)

Recipes from The Healing Cookbook by Gemma Ogston (Vermilion, £16.99)

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