GOOD FEEDS

Ideas from The Clever Guts Diet Recipe Book

RED CABBAGE SAUERKRAUT

As well as the wonderful burst of colour this crunchy, dark-red sauerkraut brings to a meal, it has an appealing sweet-andsour flavour. What’s more, it’s packed with the healthy phytonutrients found in pigmented vegetables. It can be used with almost any food, including for breakfast. To make it, you’ll also need a 1 litre glass jar with well-fitting lid.

4 tsp Maldon sea salt

1 small red cabbage (about 1kg; core

and outer leaves removed), chopped 2 medium-sized onions (about 200g)

chopped

1 tsp mustard seeds

1 tsp coriander seeds, toasted

½-1 tsp chilli flakes

In a large bowl, massage the salt into the cabbage and onion and leave them to sweat for 1-2 hours. The liquid from the vegetables will collect in the bottom of the bowl. Reserve it for later.

Transfer the salted vegetables, mustard and coriander seeds and chilli to the glass jar, cramming it all in with clean hands or the end of a wooden rolling pin. Pour in the reserved liquid from the bowl and push the vegetables down firmly again. The liquid should rise above the surface.

If there is not enough liquid, even after a few hours, you can top it up with brine made with 1 tsp Maldon sea salt dissolved in 200ml filtered water. The water level should be ½-1cm above the vegetables and about 2½cm below the top of the jar. Place a stone, ceramic or glass object on top of the vegetables to keep them submerged. Leave the sauerkraut to stand on the countertop out of direct sunlight for 3-14 days, depending on the room temperature and how the taste is developing; test it regularly for flavour. Then store it in a sealed jar in the fridge. It’ll keep for a few months.

Makes 1 litre.

THAI-FLAVOURED SEAWEED CRACKERS

These moreish gluten- and dairy-free crackers are high in fibre and give a good seaweed boost. You and your biome will love them. Try them with a dip, crumbled into a soup, or simply savour them on their own.

100g buckwheat flour

100g ground flaxseeds

50g sesame seeds

2 nori seaweed sheets, chopped ½ tsp chilli flakes (optional) 1 tbsp Thai fish sauce

2 tbsp (gluten-free) tamari sauce 1 tsp sesame oil

Preheat the oven to 120°C or 100°C fan bake. Place the flour, flaxseeds, sesame seeds, nori and chilli flakes, if using, in a bowl.

Add 3-4 tbsp water along with the Thai fish sauce and tamari sauce and stir vigorously to produce a very wet, sticky dough. If it’s dry or crumbly, add more water gradually. Leave it to rest and firm up for about 10 minutes.