Sauerkraut
Known to many as the holy grail of fermented foods, sauerkraut can be made simple.
Recipes
Cauliflower rice kedgeree
Brunch, lunch or dinner? Kedgeree works for all three. And replacing the rice with cauliflower beefs up the nutrition.
Pumpkin and spinach lasagne
Replacing béchamel sauce with feta and lactose-free yoghurt is the secret to this low-FODMAP vegetarian lasagne.
Spicy bean and crispy cavolo nero bowl
Roasting most of the vegetables together in the oven for this meal in a bowl keeps the fuss factor to a minimum.
Beetroot and raspberry soaked oats
This recipe sneaks a veggie into soaked oats, and the beetroot-raspberry combo is a winner.
Aloo gobi-inspired soup
Here’s my less laborious spin on aloo gobi: the Indian potato-and-cauliflower dish.
Sprouted chickpea hummus
Once you’ve sprouted some chickpeas, you can quickly whip up this easier-to-digest hummus.
Sprouts
Little skill needed, just a bit of patience: make grains, seeds and legumes more digestible.
Gluten-free sweet potato and pear loaf
Spiced with wintry warmers like cinnamon and nutmeg, this sweet loaf makes a nutritious breakfast or snack.