Gut Health Recipes

We’ve partnered with nutritionist and expert in gut health Eli Brecher (ANutr)

to create healthier routines and recipes for our gut.

Banana & Blueberry Smoothie Bowl

2 fillets of wild salmon (if frozen, defrost to fridge temperature or room temperature)
1 spring onion, chopped
¼ cup bok choy, halved lengthways
2 tbsp sesame seeds
2 tbsp olive oil (to brush oven dish)

For the Teriyaki Glaze:

To serve:

Brush an oven-proof dish with olive oil. In a small bowl, stir together all teriyaki ingredients until well combined.
Place salmon in the oven-proof dish and pour over two thirds of the sauce, making sure to brush it all over the salmon. Sprinkle with chopped spring onions and half the sesame seeds, and leave to marinate for 30 minutes. Pre-heat the oven to 200°C.
Meanwhile, bring the rice to a boil, then reduce to a simmer for around 30 minutes, or until cooked to your liking.
Bake for 13-15 minutes or until salmon flakes easily with a fork. A thicker piece of salmon may need another few minutes.
Place the bok choy in a separate oven tray and pour over the remaining teriyaki glaze and sesame seeds. Bake in the oven for 8-10 minutes, until the stems are tender.
Serve salmon over the rice and bok choy, with an extra pinch of sesame seeds. Keep leftovers in the fridge for up to three days.

Cut the sweet potato into quarters and bake in the oven on 200°C for 35 minutes.
When cooked, remove from the oven and set aside to cool, then peel the skin off and discard.
Drain the chickpeas in a sieve and rinse under tap water.
Add all ingredients, except the chickpeas, to a food processor and blend until smooth.
Add half the chickpeas to the mix and blend. Then scrape down the sides, add 1 tablespoon water if necessary for a smoother consistency and blend again, until you reach a thick, moist and fluffy hummus texture.
Garnish with a drizzle of olive oil and a pinch of ground paprika. Store the hummus in an airtight container and keep refrigerated for up to 4 days.

Pre-heat the oven to 200°C and line a large baking tray with parchment paper.
Cut the butternut squash into cubes, removing the seeds. Place the butternut squash cubes on the baking tray and drizzle with 3 tbsp olive oil, thyme, sea salt and pepper.
Toss until all squash cubes are coated, then roast for 35 minutes.
Remove from the oven and leave to cool slightly. Meanwhile cut the beetroots into quarters and cut the avocados into chunks.
Drain the chickpeas in a sieve and rinse under tap water.
Assemble the salad by mixing all ingredients – the roasted squash, beetroot, avocado, chickpeas and pumpkin seeds.
Toss to combine, then squeeze over the lemon juice and drizzle the remaining olive oil. Mix again and serve.

Heat the sesame oil in a pan on a medium heat, then add the garlic and spring onions and sauté for 2 minutes.
Add the shiitake mushrooms and snow peas and continue to sauté for a further 2 minutes, adding a splash of water (about 2-3 tbsp) to the pan to help it cook.
Add the tofu and leave to cook for about 5 minutes with the lid on the pan, flipping the tofu half way through.
Meanwhile in a small bowl or mug, mix together the peanut butter, maple syrup (if using), chilli flakes, lime and soya sauce until combined. Add this to the tofu and fry for another 2 minutes, until the tofu is coated in the thickened sauce.
Toss in the cashews, then serve with rice or desired side dishes.

Add the oats, chia seeds, turmeric, cinnamon, vanilla, milk and half of the yoghurt to a bowl and mix until combined. Cover and refrigerate overnight, or for at least 6 hours to thicken.
When ready to serve, blend the flesh of half a mango with a third of a cup of yoghurt.
Divide the oat mixture between two glasses or jars and layer the mango mixture on top.
Chop the other half of the mango into small cubes.
Garnish with flaked almonds and chopped mango and enjoy!

Pre-heat the oven to 200°C. Slice the aubergines in half and drizzle 1 tbsp olive oil and a ¼ tsp salt over each aubergine half. Bake in the oven for 40 minutes.
Remove from the oven and allow to cool slightly for 5 minutes. Then use a spoon to scoop the flesh into a food processor, setting the skins aside for later.
Add the tahini, lemon, olive oil, garlic, cumin and remaining 1 tsp salt to the food processor and pulse together a few times, keeping some texture and not over-blending.
Use a spoon to scoop the mixture back into the aubergine skins. Add an extra drizzle of tahini and sprinkle over the pomegranate seed and chopped parsley before serving.