Carrot Avocado Salad

Salad Ingredients: 4 carrots, shredded 1 bunch coriander, chopped 3 green onions, chopped and whites removed 3 tbsp sesame seeds 3 tbsp hemp seeds 1 medium avocado, diced Dressing Ingredients: 1 tbsp olive oil 1 tbsp sesame oil 1 knob of ginger, diced small 1 tbsp ground coriander Juice of 2 limes 2 tbsp apple…

Greens and Avo Soup

I’ve been making this recipe from Dr Mark Hyman for many years now but stopped because it wasn’t SIBO friendly. The original recipe used spinach as the base and we are only allowed like 12 leaves at a time so this became impossible. I recently reinvented it in a way that’s nutritious, tasty and gut…

Seed and Nut Bread

This is not your average fluffy, nutritionally deficient bread. This bread is very dense and so flavourful. Ideal for fuelling up before a hike or long day out as it will keep you full for hours. This is great news for us SIBO folk who need to space meal times out to help with slow…

Creamy Vegan Gazpacho

This gazpacho is delicious with a smooth and creamy texture due to the added avocado. A traditional recipe made SIBO friendly, your gut will love you for it. Serves 6 people as a side orĀ 4 as a main. 6 tomatoes, chopped 1 cucumber, chopped into large pieces 1 red capsicum, chopped 1 bunch of green…

Baba Ganoush

A side or condiment can make a simple meal fancy. This creamy and flavourful eggplant dish is the perfect accompaniment to rice or quinoa and a salad. Kalamata olives taste divine with it so throw some of those in too! I’ve also enjoyed it with a savoury breakfast plate so get creative. 1 whole eggplant…

Lentil, Hemp and Garden Veg Salad

I love how much better I feel having a savoury breakfast. We can take note from different cultures around the world who enjoy meals consisting of lentils and rice, congee, and platters of vegetables, nuts and olives to start their day. I make this protein packed salad several times per week for breakfast. You may…

Roasted Veg

I used to destroy my roasted vegetables before I knew how to make them properly. I would add oil and spices to the veggies in the pan resulting in drowned slop or not use enough and end up with something dry and flavourless. The key is seasoning in a bowl before lining the baking tray….