Fermented by L A B

Carrot + Tomato Probiotic Pesto

PICKLESAlana Holloway
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This probiotic pesto is a great way to use this Summer's Carrot + Tomato Relish.  All the flavour comes from the Relish, so you need to add little else.  It's delicious spread on some toasted sourdough and topped with sautéed courgettes, or as a pizza sauce instead of the classic tomato.

Ingredients

100g Carrot + Tomato Relish
60g pine nuts
1 roasted and peeled red pepper
Olive Oil

Method

- Add all the ingredients except the olive oil to a food processor.  

- Blend whilst drizzling the olive oil through the spout until it reaches a pesto consistency.

- Spoon into a clean jar and store in the fridge for up to a week.

Cucumber, Lime + Avocado Kefir Smoothie

KEFIRAlana Holloway
CUCUMBER, LIME + AVOCADO KEFIR SMOOTHIE.JPG

I once went on a juice cleanse (back when they were all the rage) and remember how excited I got when it was time for the avocado smoothie!  After days of delicious, but unsubstantial, vegetable juices, the creamy and thick avocado smoothie got my mouth watering and was just what the doctor ordered.  This kefir smoothie was created in homage to that and hits all the right spots; creamy, sweet, refreshing, sharp and most of all, satisfying!!

To make,  blend until smooth;
225ml Cucumber + Lime Kefir
1 whole cucumber
Juice of 1 lime
1/2 an avocado
A couple of mint leaves
1 small handful of spinach

Enjoy!

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Summer Salad with Probiotic Dressing

KIMCHIAlana Holloway
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This salad recipe is more of a guide than a strict recipe.  Use whatever vegetables take your fancy or are in season.  Feel free to use another bitter salad leaf in place of chicory; the creaminess of the avocado and sweetness from the sweet potato/squash really balances the flavour. Proportions are up to you… have fun!  It makes an extremely colourful salad for al fresco dining and will be sure to put smiles on faces at any summer BBQ. 

Ingredients

Tahini –the end of the jar is perfect for this dressing
Kraut or kimchi brine
Kale
Olive oil
Cooked quinoa; I like it when it’s still slightly warm
Steamed broccoli
Steamed baby carrots
Red chicory
Avocado
Roasted sweet potato or butternut squash
Roasted red onion
Toasted pumpkin and sesame seeds
Redcurrants or pomegranate seeds
Optional: edible flowers such as calendula or nasturtium

Method

-      Make the dressing by mixing two-parts tahini to one-part kraut/kimchi brine.  It’s a great way to use up the end of the jar; simply pour the brine into the tahini jar and shake to emulsify.  You may need to scrape the bits from the bottom with a spoon and shake again.  There’s so much flavour in the brine that you need little else to make this delicious dressing.

-      Soften the kale by massaging it in a bowl with a little kraut or kimchi brine and dash of olive oil.  Massage until it becomes a vibrant green and set to one side whilst you prepare the rest of the salad.

-      Spoon the cooked quinoa onto a serving dish, then begin layering the other ingredients onto the plate, minus the redcurrants/pomegranate and flowers. Drizzle the probiotic dressing over the salad – as much or as little as you fancy – and finish by sprinkling with the redcurrants/pomegranate seeds and flowers.

Peaches + Cream Kefir Smoothie Bowl

KEFIRAlana Holloway
Peaches + Cream Kefir Smoothie Bowl.jpg

This is the perfect gut loving recipe to make this summer.  Make the most of the season and decorate with the colourful flowers and fruits available.  Take your time over it and enjoy the process; your gut will thank you for it!

Ingredients
Serves 2

150ml Peach & Elderflower Kefir
1 large green banana
4 florets of steamed & frozen cauliflower
20 slices (equivalent of 2 whole peaches) of frozen peach
4 tbsp coconut yoghurt
1 heaped tsp raw honey

- Place all ingredients in a blender and blend until smooth.  

- Pour into bowls and decorate with; edible flowers, seasonal berries, diced peach, coconut flakes, coconut yoghurt

Spring Green Wrap with Kraut Hummus

KRAUTAlana Holloway
KRAUT PANCAKE.JPG

Ingredients

Serves 2

*Green pancake recipe from the Green Kitchen at Home book

75g Rice Flour
3 free range eggs
150ml plant based milk
Large handful of spinach
A selection of spring/summer vegetables; I used asparagus, courgette and red onion
Olive oil
Sea salt
100g sauerkraut
250g hummus
1 Avocado

Optional: micro herbs

Method

-       Preheat your oven to 160C

-       To make the pancakes, place all ingredients in a blender or a glass jug (if using a stick blender) and blend until smooth.  Set aside to rest for 2 hours.

-       Peel and chop the onion into 8 wedges.  Place in an oven proof dish, toss in olive oil and sea salt before roasting for 40 minutes, until soft and caramalised.  Remove and set aside.

-       Just before you’re ready to cook the pancakes, turn the grill on to high.  Slice the courgette diagonally place into an oven proof dish along with the asparagus. Toss in a glug of olive oil and sea salt.  Grill until lightly charred.

-       Finely chop the sauerkraut and stir into the hummus.  If you’re making your own hummus, follow this recipe.

-       Slice the avocado flesh.

-       Heat a little olive oil in a pan over a medium heat.  Stir the pancake better before pouring in a thin layer to the hot pan.  Flip when the top has set.  Repeat until all batter has been used.

-       To construct: spread the pancake with the sauerkraut hummus, top with the charred vegetables, avocado and micro herbs.  Roll and eat!

Rhubarb + Rose Kefir Fool

KEFIRAlana Holloway
Rhubarb + Rose Kefir Fool.jpg

Rhubarb season is one of my favourites.  As soon as I see the brightly coloured pink sticks on the shelves, I know spring is on its way.  It's also one of the most interesting Kefir flavourings; I take such pleasure in watching the colour change from bright pink to blush as the season progresses and we move from forced rhubarb to non-forced.  This recipe makes the most of the delicious vegetable (yes, it's a vegetable!)  Adding the kefir to the cooled coconut cream means you'll still benefit from the probiotics.  Gelatin and coconut cream are also really soothing for the intestinal wall, so this fool really couldn't be any better for your gut!

Ingredients
Serves 4

300g rhubarb
300ml coconut cream
200ml Rhubarb + Rose Kefir
Gelatin – I use 1tbsp + 1tsp grass fed powdered gelatin by Great Lakes
6tsp raw honey
1/4tsp rose water (optional)

Method

- Trim and chop the rhubarb into 1-inch pieces.  Place in a saucepan with a dash of water, pop a lid on and cook over a medium heat for approx. 10 minutes, or until the rhubarb is soft and is just about holding it’s form.

- Heat the coconut cream in a saucepan over a medium heat until it’s very gently simmering before removing from the heat.

- Bloom the gelatin by mixing it with enough water so that it has a consistency of apple sauce.  Allow to sit for a minute or two.

- Add the bloomed gelatin to the hot coconut cream and whisk vigorously until fully dissolved

- Allow the coconut cream to cool until it’s a little over warm to the touch before adding the raw honey, rhubarb, Kefir and rosewater if you are using it.  Stir gently to combine (and dissolve the honey).

- Pour into small bowls or small sundae glasses and refrigerate for 1 - 1.15hrs, until just set.  Any longer than this and it will become more jelly like.  If you have to leave it longer and it does become more of a jelly, remove it from the fridge 30-45mins before serving to loosen up again.

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Carrot + Cauli Kefir Smoothie

KEFIR, DrinksAlana Holloway
Carrot + Cauliflower Kefir SmoothieJPG

Yes, you read that right... cauliflower in a smoothie!! Despite what you may be thinking, you can't taste it at all.  It makes your smoothie thick and creamy, a la all the smoothie bowls you see on Instagram.  I've tried making it both with the Red Grapefruit + Rosemary Kefir and the Pear + Ginger Kefir; both work beautifully.

Ingredients
Serves 1-2

3 small florets cauliflower (cooked and frozen)
5 walnut sized chunks carrot (cooked and frozen)
1 underripe/green banana (a great prebiotic source)
500ml water kefir – both Red Grapefruit + Rosemary and Pear + Ginger work really well

Optional: 1 scoop collagen powder

Method

- When you have a spare 5 minutes, steam some chopped cauliflower and carrots, before allowing to cool and then freezing.  I do this with all sorts of vegetables, meaning I have a lovely array of smoothie fillings to hand.  Broccoli and beetroot work perfectly, as do spinach and peas (although I don’t steam these).

- Add all ingredients to a blender and blend until smooth.  It’s that easy!!

Kimchi Butternut Squash Nests

KIMCHIAlana Holloway
Kimchi Butternut Squash Nests

INGREDIENTS
Makes 6 nests

1 small butternut squash
7 medium eggs
180g Kimchi
Black pepper
Small handful of fresh coriander, chopped
Fresh chilli/chilli flakes

You will need: a 6 -hole muffin pan

METHOD

-       Preheat oven to 180C and lightly grease the muffin pan.

-       Grate or spiralize the butternut squash, place in some paper towel and squeeze to remove any excess moisture.

-       Drain the Kimchi if necessary (but don’t throw away the juice!) and finely chop. 

-       Whisk 1 egg in a large bowl before adding the squash and Kimchi and season with black pepper (you get the saltiness from the Kimchi).  Mix again to combine.

-       Distribute the mixture evenly between the muffin cups.  Use your fingers or a spoon to press the mixture against the sides of the muffin cup, creating a well in the middle.

-       Place in the oven and bake for 15-18 minutes, or until the edges have browned. 

-       Remove and crack an egg into each well before returning to the oven and cook for a further 8-10 minutes, or until the egg is as you like it.

-       Remove from the oven once cooked and allow to cool slightly before spooning out of the tray.  Sprinkle with some chopped coriander, chilli flakes and serve with some sliced avocado and some extra Kimchi.

Kefir, Banana + Mango Smoothie

Smoothies, KEFIRAlana Holloway
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If you've heard of probiotics, you've likely heard of PREbiotics.  If you haven't, however, worry not!  They're essentially fertiliser for the bacteria living in your gut.  Prebiotics allow the bacteria to grow and proliferate, and come in the form of plant fibres.  There's a bit of an odd list containing a few foods that will never make my death row meal; Jerusalem artichokes, chicory and green bananas, to name a few.  Whilst I don't enjoy chomping on a green banana (lucky if you do, I like mine somewhere in the middle), they're perfect to use in smoothies, producing a thicker result AND providing you with prebiotics.   So grab your banana whilst it's still green and whizz up this tropical delight.  Probiotics and prebiotics in one sip... what more could you want?!

INGREDIENTS
Makes 1 large or two small smoothies

1 underripe/green banana.  A frozen banana will produce a thicker smoothie.
100g frozen mango
250ml Kefir - a ginger based one works perfectly
100g coconut yoghurt

METHOD

Add all ingredients to a blender and blend until smooth.  Top with toasted coconut flakes, mango pieces and hemp seeds.

Three Herb Frittata with Red Kraut

Lunch, Dinner, KRAUTAlana Holloway

This recipe is more of a guide; make this frittata with whatever herbs and green vegetables you have to hand.  It’s delicious warm, straight out of the oven, or picked from the fridge when you’re on the go.  Any sauerkraut compliments the sweetness of the peas and leek with a wonderful tang, but my favourite kraut to eat it with has to be a red cabbage and beetroot one.

Curried Parsnip Kraut Egg Mayo

Lunch, KRAUTAlana Holloway
Curried Parsnip Kraut Egg Mayo

Ingredients
Serves 2

5 free range hard boiled eggs
2tbsp mayonnaise
1 heaped tbsp. Curried Parsnip Kraut (from the Winter Collection)
Ground black pepper

Method

-       Peel and mash the eggs with a fork.

-       Add the mayo and mix to combine.

-       Finely chop the Kraut; it’s easy to do in the jar using a pair of scissors.  Add the kraut to the egg mayo and stir to combine.

-       Add black pepper to taste.

Kefir Chia Fresca

Drinks, KEFIRAlana Holloway
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Hands up... who's taken on Dry January?  If you've stuck with it so far, congratulations, keep going strong!  You may be looking for something to give you that extra boost and I think I have just the thing.  This delicious drink has the skin loving Omega benefits from chia, which will also keep you well hydrated and your digestion moving freely.  The probiotics from the kefir are just an added bonus!

INGREDIENTS
Serves 1

250ml Pomegranate + Thyme Kefir
1tbsp chia seeds
Thyme to garnish (optional)

METHOD
- In a glass, whisk the kefir and chia together with a fork.  
- Leave for an hour or so (or better, overnight) whisking a few more times throughout to ensure the chia are well distributed.  The chia will soak up most of the kefir and you'll be left with something between a snack and a drink.

Top tip: Make this the 'night before' and enjoy during the next day's afternoon slump.

Kimchi Hummus

Snacks, KIMCHIAlana Holloway
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Ingredients
 250g dried chickpeas
1tsp bicarbonate of soda
100g tahini
150g Winter Squash Kimchi
Pinch salt
 
Method
 -  Soak the  chickpeas overnight in double the amount of water to chickpeas.
- The next day, drain the chickpeas and boil in fresh water, along with the bicarb, for approx. 40minutes, or until soft and almost mushy.  Skim scum throughout.
- Drain the chickpeas through a colander, but save about 1 mug of the cooking liquor.
- Blitz the chickpeas, tahini, kimchi and salt in a food processor until smooth.
- Whilst the food processor is still on, drizzle in the cooking liquor until desired consistency is reached.
- Taste for seasoning and adjust if necessary.
- Store in the fridge an airtight container for up to 5 days.

Cauliflower Cheese on Toast

Lunch, PICKLESAlana Holloway
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When in doubt, add cheese.  Then grill it.

Ingredients
Serves 1

2 slices of sourdough, or your favourite gluten free bread
2 florets of Cauliflower + Turmeric Pickle (Autumn Box)
1 tomato
6 medium slices of mature cheddar, preferably organic

Method
-       Preheat the grill.
-       Lightly toast the bread on both sides under the grill.
-       Cut the cauliflower into small, bitesize pieces.
-       Chop the tomato into cubes.
-       Place both the cauliflower and tomato on one side of the toasted sourdough.  Top with the cheese.
-       Grill until the cheese has melted and is bubbling.
-       Serve immediately. 


IN THIS SEASONS BOX...

 
 

Kimchi Prawn Noodles

Dinner, KIMCHIAlana Holloway
kimchi-prawn-noodles

Ingredients
Serves 2

4 spring onions
Handful fresh coriander
150g cooked prawns
200g rice noodles or courgetti
1 heaped tbsp. Winter Squash Kimchi
Sesame oil

Method

-       Finely slice the spring onion and chop the coriander.

-       Cook the noodles as per the packet instructions.  Once cooked, drain and rinse under cold water to stop the cooking. 

-       Add the prawns and chopped spring onions with a drizzle of sesame oil to a medium/large frying pan and cook over a medium heat until the prawns are thoroughly heated through and the spring onions have softened.  Turn the heat to low and add the noodles to the pan, along with the kimchi.  Cook for a further minute and give the pan a toss to coat the noodles and combine the ingredients.

-       Garnish with the rest of the coriander before serving.


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