Fermented by LAB

gut healthy

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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