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

May 15, 2019

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

Kefir Overnight Oats
 
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.
 
 
 
BBQ TEMPEH
www.yummymummykitchen.com with a SoulBia Twist
 
 
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.
 
 
Miso & Sesame Chicken Noodles
 
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
 
  
KOMBUCHA COCKTAILS
 
 
Ingredients:
1 bottle white wine (we like pinot grigio)
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!
 
 
 
Grilled Cheese with Sauerkraut and Dijon
 
 
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.




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