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160ml kefir or natural yoghurt
1 egg
90 g plain flour
1/2 tsp bicarbonate of soda
pinch of fine sea salt
1 tbsp olive oil + 2 tbsp for frying or coconut oil
Toppings, e.g. natural yoghurt and conserve or fresh berries
Mix all the ingredients except the oil in a bowl, using a fork.
Put a bit of oil in a frying pan over a medium heat; then drop separate large tablespoonfuls of batter into the pan and cook for a couple of minutes on each side till light brown.
Repeat with the remaining batter and add a little oil between each.
Serve warm with your favourite toppings.
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
Onions are a great prebiotic source and when they’ve been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It’s a great alternative for those who can’t tolerate tomatoes and lectins. But it’s just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese.
Image credit: https://www.simplyrecipes.com
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.
A energising breakfast to set you up for the day
This is enough for dinner for 3-4 people, is quick to prepare and looks after itself in the oven.
Serve it with basmati rice or noodles of your choice. The red split lentils go mushy and make for a thicker, creamier sauce.
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