5 simple good gut recipes from some of our fav blogs with a SoulBia Twist.

 

Only three ingredients, gluten free, and happily sugar free.

Ingredients

 

2 cups of Kefir (Blakes or Coyo)

1 cup Rolled Oats (use Gluten free oats to make this GF)

Topping ideas

Frozen raspberries, maple syrup, apple sauce, raisins, nut/seed butter

Equipment

2 containers with sealable lids or 2 medium bowls and plastic wrap

 

Instructions

In each container add 1/2 cup of rolled oats and 1 cup (or 250mL) of Kefir. Mix well.

Optional is to add some frozen fruit to the top of the mixture.

Cover bowl with plastic wrap or seal container.

Refrigerate mixture for at least 8 hours.

Garnish with fruit or maple syrup.

 

 

 

 

 

Delicious BBQ baked tempeh! Use it as part of a Buddha bowl, on salads, sandwiches or wraps.

 

INGREDIENTS

 1 x 225g of Tempeh

 1 x cup of Stubbs BBQ sauce

 

 

INSTRUCTIONS

Preheat the oven to 190 degrees. Remove the tempeh from jar.

Coat the bottom of a baking dish with a thin layer of BBQ sauce. Place tempeh in a single layer over the sauce. Coat with more sauce. Bake in preheated oven for 20 minutes. Delicious.

 

 

 

Ingredients

 

1 large chicken breast fillet

 2 garlic cloves

15g fresh root ginger

2 tbsp white miso paste

1 red pepper

1 toasted sesame oil sachet (30ml)

3 whole-wheat noodle nests

1/2 tsp dried chilli flakes

5g coriander

15ml soy sauce

5g sesame seeds

 

Instructions

 

Deseed the red pepper and cut into thin strips

Peel and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Combine the miso paste with 1 tbsp boiled water, the soy sauce and 2 tsp sugar – this is your miso mixture

Chop the coriander roughly, including the stalks

Add the whole-wheat noodles to a pot of boiled water (enough to fully submerge them)

Bring to the boil and cook over a high heat for 4-7 min until the noodles are cooked with a slight bite

Once cooked, drain and return to the pot

Meanwhile, heat a large, dry wide-based pan (preferably non-stick) over a high heat

Once hot, add the sliced red pepper and cook for 3-5 min until starting to blacken slightly and char (this adds a smoky flavour)

Meanwhile, slice the chicken into equally sized strips

Once the peppers are charred, transfer them to a plate and return the pan to a medium-high heat

Add the sliced chicken to the pan with a large drizzle of vegetable oil

Cook for 2 min, or until the chicken starts to turn golden, then add the chopped ginger, chopped garlic and chilli flakes (alter depending on how hot you can handle)

Cook for a further 2 min, or until the chicken is cooked through so that there is no pink meat

Add the charred pepper back to the pan with the miso mixture and cook for 30 sec

Add the cooked, drained noodles and toss to coat them thoroughly

Remove from the heat and stir in the toasted sesame oil, toasted sesame seeds and most of the chopped coriander (reserve some for garnish) – these are your miso & sesame chicken noodles

 

Serve the miso & sesame chicken noodles and garnish with the remaining coriander

 

  

 

 

Ingredients:

1 bottle white wine (we like pinot grigio)

1 bottle SynerChi Ginger Kombucha

1/4 cup Peach Schnapps

1 cup chopped strawberries

1 handful mint leaves

1 peach, sliced

 

 

Instructions

Combine wine, kombucha and schnapps in a large pitcher. Add strawberries, mint and peaches! Serve in wine glasses and enjoy!

 

 

 

 

 

INGREDIENTS

2 x pieces good seeded rye bread

Dijon mustard, to taste

2 x slices Cheddar cheese

1 x ounce extra-sharp cheddar cheese, sliced thin

1/3 x cup sauerkraut

1 ½ x tablespoons salted butter, softened

DIRECTIONS

Spread some mustard on the inside of each slice of bread. Arrange one slice of Cheese and half the sharp cheddar in a single layer on each slice of bread, making sure to distribute the cheddar like a cheese boss who gets what she wants out of every bite. Lay the sauerkraut on the bottom slice and top with the top slice. Spread half the butter over the outside of the top slice of bread.

Place the sandwich buttered side down in a skillet over medium-high heat. Butter the outside of the top slice with the remaining butter. Cook, adjusting heat as necessary, until bread is golden brown and cheese is melted, flipping once halfway through. Cut and serve immediately.