It's time to treat yourself to the best foods this summer to heal your gut and make yourself feel amazing. Add turmeric, ginger and citrus into the mix and you're guaranteed to boost your immunity and circulation.
Bloating, cramps and gas be gone with the help of these three dishes that are delicious and worth every bite.
Our inspiration comes from The Healing Cookbook by Gemma Ogston. She's gone for hearty meals like cleansing bowls and healthy muffins to give you the boost of energy that you need for the day.
Here's our pick of some of the best meal ideas from the book…
Shiitake mushroom and seaweed stir-fry
Healing power
In Chinese medicine, shiitake mushrooms are believed to improve circulation and help you live longer
Ingredients
1 tbsp toasted sesame oil
350g shiitake mushrooms (fresh, or 150g dried, soaked in warm water for 20 minutes, then drained)
4 spring onions
2½cm fresh ginger, peeled and finely chopped
100g kale, finely sliced
1 tbsp soy sauce or tamari
300g noodles, cooked
2 tbsp seaweed flakes
Sesame seeds, to serve
Method
■ Add the sesame oil to a wok or large frying pan, then fry the mushrooms, spring onions, ginger and kale.
■ When softened, add the tamari or soy sauce and the cooked noodles and stir until the noodles are coated.
■ Stir through the seaweed flakes and serve immediately.
■ Season with extra soy sauce and sesame seeds. This tastes just as delicious if you substitute the noodles for cooked brown rice.
Turmeric, ginger and citrus muffins
MAKES 12
Healing power
Turmeric, ginger and citrus are a powerhouse of immunity for the whole family
Ingredients
375g plain flour
2½ tsp baking powder
¾ tsp bicarbonate of soda
½ tsp salt
130g vegan butter, melted
180g caster sugar
200ml plant-based milk
Juice and zest of 3 lemons
Zest of 1 large orange
1 tsp ground ginger
1 tsp ground turmeric
For the glaze
125g icing sugar
¼ tsp ground turmeric
1 lemon or 1 orange, juiced
Method
■ Preheat the oven to 175°C/ 155°C fan/gas mark 4. Grease or line a 12-hole muffin tin.
■ Add all the dry ingredients to a bowl and the wet ingredients to another.
■ Pour the wet mixture into the dry mixture and gently fold together until you can’t see any dry flour.
■ Fill the muffin wells near to the top with the batter.
■ Bake for about 18 minutes until the muffins are cooked, and a skewer pushed into the centre of one comes out clean.
■ Remove from the oven and leave for 10 minutes in the tin before gently transferring to a wire rack.
■ While the muffins are cooling, make the glaze by adding the icing sugar and turmeric to a small bowl.
■ Add the lemon or orange juice slowly while mixing, making sure that you don’t have any lumps.
■ Use a teaspoon to drizzle the glaze over the cooled muffins.
High-vibe cleansing bowl
SERVES 4
Healing power
Fermented pickles will give your gut some TLC and the tahini dressing can boost your immune system
Ingredients
1 butternut squash, peeled and cut into wedges
2 tbsp olive oil
Pinch of salt
300g brown rice, cooked
2 avocados, cubed
2 carrots, grated
4 cooked beetroots, cubed
3 handfuls of spinach
Sauerkraut, to serve
Carrot and ginger kimchi, to serve
For the dressing
1 tbsp tahini
1 tbsp olive oil
1 garlic clove, finely chopped
1½cm ginger, peeled and finely chopped
1 tbsp honey
1 tsp ground turmeric
Juice of 1 lemon
Method
■ Preheat the oven to 180°C/160°C fan/gas mark 4. Toss the butternut squash wedges in the olive oil and a pinch of salt and arrange them on a lined baking tray.
■ Roast in the oven for about 30 minutes until the squash looks golden and cooked.
■ Meanwhile, make the spicy tahini dressing by putting all of the dressing ingredients into a small bowl and whisking until they are well combined.
■ Divide the cooked brown rice, avocado, carrot, beetroot and spinach between four bowls.
■ Add a spoonful of your pickles and then generously drizzle the dressing over the top.
Recipes from The Healing Cookbook by Gemma Ogston (Vermilion, £16.99)
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