The good news is that healthy eating to support your gut microbiome and general wellbeing really doesn’t have to be very hard. Even just changing a few things can make a big difference.
How you can get good gut health
A focus on overall diet quality – avoiding processed foods and consuming whole foods – will help prevent and treat chronic disease in the long term.
A good rule of thumb is to imagine your plate or lunch box filled with these portions of the different food groups:
- 1/2 vegetables and fruit
- 1/4 whole grains
- 1/4 protein
- and some dairy
The book features a range of nutritions tips and bonus recipes from Dr Clare Bailey.
Recipes in the book
The book provides a well-planned, balanced meals for you to follow. Packed with nutrition information and the scientific facts behind the Good Gut Anti-inflammatory Diet.
The versatile, delicious recipes are created by celebrity TV chef ‘Fast Ed’ Halmagyi for breakfast, lunch and dinner. Using the good gut health approach, each recipe is an exciting, tasty choice to improve your diet.
Grass-fed lamb loin chops with whole-wheat kimchi dumplings in pea & garlic hash
Preparation time: 20 minutes • Cooking time: 20 minutes Serves: 4 • Difficulty: ★★★☆☆
- 8 lamb loin chops
- 1 teaspoon celery salt
- 2 red onions, sliced
- 2 celery stalks, sliced
- 6 garlic cloves, sliced
- 1 bunch sage, sliced
- 1/4 cup (60 ml) extra virgin olive oil
- 2 medium potatoes, peeled and grated
- 1 cup (250 ml) beef stock
- sea salt flakes and freshly ground black pepper
- 1½ cups (200 g) frozen peas
- 1 bunch parsley, finely chopped
- 2 eggs
- 1 tablespoon kimchi, finely chopped
- 1 cup (150 g) wholemeal flour
Season the chops with the celery salt, then set aside for 5 minutes. Sauté the onions, celery, garlic and sage in the olive oil over a moderate heat for 5 minutes, until softened, then add the potatoes and cook for 3 minutes more. Pour in the stock, season with salt and pepper, then simmer until thickened. Mix in the peas and parsley.
Meanwhile, mix the eggs, kimchi and 1/2 cup (125 ml) water in a bowl, whisking well. Add the flour and stir until thickened. Shape into 12 small balls and cook in a saucepan of salted simmering water until the balls have floated for 3 minutes of cooking.
While the dumplings cook, fry the lamb chops on a hot ribbed griddle for 3 minutes on each side, until medium-rare.
Put the pea hash into bowls, then top with the chops and dumplings.