4 spring onions
Handful fresh coriander
150g cooked prawns
200g rice noodles or courgetti
1 heaped tbsp. Winter Squash Kimchi
- 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.
CHECK OUT OUR BLOG
Metabolic disease is a modern, umbrella term for a cluster of conditions including high blood pressure, high blood sugar, high cholesterol, diabetes and obesity. Those effected are at a significantly greater risk of heart disease, stroke and other blood vessel illnesses. According to the NHS, one in four Brits are known to have metabolic disease (in one form or another) and while we all know that leading a healthier lifestyle reduces the risk, you will be pleased to know that ferments also help along the way!
Life is rarely a straight line. Alana Holloway knows this only too well. Her understanding of the enormous influence our gut microbiome has on our health comes from direct experience of what can happen to health when things aren’t right in the gut department.
I have Endometriosis, a chronic condition in which cells alike to those found in the lining of the womb are found elsewhere in the body. This can cause pain, heavy bleeding, inflammation, fatigue, bladder and bowel problems and infertility. I was only 9 when I started my period, and suffered with severe pain and heavy bleeding almost from the onset..
Incorporating something new into your diet can be a challenge. Many of us are creatures of habit, particularly when it comes to what we eat, which can mean eating the same meals week after week. Whilst this is convenient, it’s not the best thing we can do for our gut. Meal planning can help with budgeting, time management and shopping lists, but how often do we think about our health when we’re deciding what to eat for the week? More specifically, do we think about our gut health?
With all the new and exciting research that’s going into gut health at the moment, it can sometimes be a bit of a challenge to keep up with all the terminology. Here’s a few that you may have heard flying around, with a little bit about what they mean.
Ferments are foods and drinks that have been through a process of lacto-fermentation, in which naturally present bacteria, or bacteria introduced in the form of a SCOBY (Symbiotic Colony of Bacteria and Yeast) feed on the sugar and starch in the food, creating lactic acid. This process preserves the food, and creates beneficial enzymes, B-vitamins, Omega-3 fatty acids, and various strains of probiotics.