If you find yourself in a veggie rut (because the day will come when you can’t possibly sauté another bunch of spinach), you may be tempted to abandon them altogether. Don’t do that. Try something that will get you excited about veggies again: fermentation. OK, we know it’s not the most mouth-watering advertisement, but trust us, when you open your fridge to jars of ready-made, flavorful vegetables, you won’t be sorry you jumped on the trend.
This week’s featured foodie, Robyn Youkilis, and her newest cookbook, Thin From Within, are your go-to guides for all things gut-health related. With her holistic approach to nutrition, Robyn is showing us how to promote digestion with all the right ingredients. Check out these gut-healthy recipes that show just how easy it is to introduce fermented foods to your diet.
What comes to mind when you picture sauerkraut? A hot dog stand and a pile of grease? We bet you didn’t picture a green leafy salad or colorful stir-fry. With a crisp and fresh taste made using only cabbage, salt, and water, don’t be surprised when you start putting this go-to garnish on everything. Adding apples, beets, berries, or spices will make this fermented sauerkraut recipe even more delicious and customized to your taste.
These radishes taste even better than they look (if you can believe it). Raw radishes, while loaded with fiber, can be bitter and tasteless, but with a seasoning of dill and pepper, an ingredient you once pushed to the outskirts of your plate will be first on your fork.
Looking for a new way to transform your veggies? No, we aren’t going to tell you to add them to brownies (although that’s possible too), but we are going to say soak them in this herb, lemon, and ginger seasoning that will turn them into a refreshing sweet treat. The longer they ferment, the sourer they’ll taste, so we recommend diving in after six days.
When your wallet says no to the $5 bubbly drink but your stomach says please, this DIY kombucha recipe is the answer. Yes, you can you make your own kombucha, and yes, it’s actually pretty simple for something that sounds so complicated. Plus, every time you make a new batch you create a new “mother,” which can be used as the fermenting agent of your next batch… talk about sustainability (and convenience).
With your new assortment of fermented veggies, you can’t say no to this savory breakfast bowl. Using cauliflower rice as your base, simply sauté, add your veggies, fry your egg, and garnish with all of your fermented favorites. If you’re looking for even more good for your gut first thing in the morning, grab a glass of your homemade kombucha on your way out the door.