I love Spring and it is by far my favourite season. It brings mixed weather, longer and warmer and sunnier days.
It is the season for some great vegetables. Some are grown in UK and most of them are perfect for our gut. I can’t wait to explore local farmers markets to pick some fresh goodies.
I love March because my beloved wild garlic grows and it can be found in woodlands. I love making pesto with it with a handful of roasted almonds, 1 tbs of nutritional yeast and some salt. I added it to asparagus or eat with seeded crackers. You can use leaves and flowers for flavouring sauces. I make a bit more pesto and I freeze it for later in the year.
Another great vegetable is chicory. It has a slightly bitter taste so perfect for your gut. Bitter food helps healthy gut and digestion. It helps secretion of digestive enzymes which helps the absorption of the nutrients from food. Try chicory sun salad: separate leaves wash them and put on the plate in the form of sun as the picture. Cut up some cucumber, tomatoes and courgettes in cubes sprinkle over the chicory leaves. You can serve with garlic pesto or simple vinegrette made with olive oil, wholegrain mustard, 1 tbsp of apple cider vinegar and some fresh herbs like parsley and basil.
My five steps to Heal Your Gut:
When I do a cleanse Program I like to spread it over three weeks as it gives me more time to mentally and physically prepare for
- Week 1 – prepare- plan, recipes, shopping and slow withdrawal of dairy, gluten, alcohol, caffeine, sugar, soya products
2. Week 2 – Start with the cleanse – in order to populate your gut with beneficial bacteria it is good to flush some toxins out first. You can use the bentonite clay cleanse – mix one rounded teaspoon of bentonite clay powder in a large glass of plain water (at least 230ml) and using plastic spoon or wooden mix it (do not use metal as bentonite is magnetic). Leave it for 30 min, before drinking stir again. Drink additional glass of water immediately afterwords and drink plenty of water through the day. You can also try herbal cleanse with marshmallow root (check with your doctor if you have any pre-existing conditions or are on medication before starting any cleanse)
3. Week 2 – Withdraw main food/drink groups which may cause allergies and inflammation: gluten, dairy, sugar, caffeine, soya products, alcohol; this can be temporary , however once you withdraw those groups you want to notice how you feel without them. You can slowly reintroduce some of them in week 2 or 3.
4. Week 2 – Introduce green leafy vegetables to ensure plenty of prebiotics. Prebiotics are specific types of fiber that provide energy for the beneficial bacteria in your gut. Take one green veg you do not know and prepare feel meals of healthy snacks – I love kale crisps! Wash few handfuls of kale, spread on the roasting pan, sprinkle with some salt and oil and nutritional yeast if you have it. Roast at 180 degree for 10 mins – you want them crips but not very brown. You can also try my gut healing broth – recipe here
5. Week 3 – Slow reintroduction of the food groups. Start with gluten for two days and notice how you feel; go back to cleanse eating and reintroduce another group in two days. Continue with reintroduction for how long you want and notice which food groups impact your digestion.
I have specifically designed 21 days Cleanse Program and next one starts on 16 March for three weeks with Facebook group support.
You can also download my Detox guide here
You can subscribe here, it costs £67 for three weeks (normal price £127).
I will send you more information and payment details.
Beetroot is also a fantatstic food great for liver and digestion, try this beetroot soup:
Moroccan Beetroot Soup with Mint Yogurt
- 300 g coconut yogurt
- pinch of sea salt
- 4 springs fresh mint leaves finely chopped
- 1 kg beetroot peeled and cut into 3-4 cm dice (use gloves)
- 2 onions sliced
- 3 garlic cloves peeled
- 30 g olive oil
- 2 tsp cumin seeds toasted
- 1 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1-1 1/2 l vegetable stock
- 2 springs fresh mint leaves finely chopped
- 1 orange or lime juice and zest
- sea salt and freshly ground pepper to taste
- 1. For the soup, heat the oven to 200C/180c fan/Gas 6.
2. Combine the beetroot, onion and garlic into a bowl along with the salt and the olive oil. Roast for 35 mins or until fully tender.
3. Once the vegetables are cooked, fold the spices through.
4. Add the roasted vegetables to the blender and along with the zest and juice, herbs and warm stock, along with seasoning. Blend until smooth. Serve with the mint yogurt