Rainbow Lunch Bowl + Anti-inflammatory Sauce | Gut Health With Liv Kaplan
Colourful & Delicious Rainbow Bowl!
Often it’s the way veggies are prepared that makes them good for the gut. In this recipe, we show you how to prepare raw cabbage and kale to make them not only easier on the digestive system but also tastier! We’ve also added sweet potato to this recipe, a great way to use up the leftovers from last night’s roast. In fact, when potatoes are cooked and then cooled, they develop something called resistant starch – aptly named as it passes through your own digestive system and instead feeds the gut bacteria that live along this tract.
Cold potatoes that have been previously cooked contain resistant starch – this starch is wonderful for the gut as it is resistant to your own digestion and instead feeds all the bacteria in your gut, allowing them to thrive.
This recipe is a great one to prepare in advance and leave in the fridge. These robust veggies last really well when prepared in this way so you can say see ya later to soggy salad leaves!
Gut Health with Nutritionist Liv Kaplan
PREP TIME: 15 MINS
- 2 cups kale leaves roughly torn
- 2 cups red cabbage finely shredded
- 2 tbsps olive oil
- 2 tbsps apple cider vinegar
- ½ sweet potato large, cooked and cooled
- ½ avocado
- ¼ cup sauerkraut
- 2 tbsps nuts and seeds toasted in a dry pan
- Sea salt and black pepper
- First, make your herb butter. With butter at room temp combine with chopped fennel, rosemary, parsley and chives then set aside
- Next make your stock. Shell and clean the prawns making short to reserve the shells
- Next lightly toast the shells with parsley and rosemary
- In a pot with olive oil, fry off the prawn shells and herbs. Next add water and bring to a rolling simmer. Reduce for 20mins then strain. Now it’s ready to use as stock
- Now to cook the rice. Lightly toast your rice in a hot pan. Next ladle the stock over the rices slowly. Make sure you keep moving the rice. Be careful to wait until the rice absorbs the stock before adding the next ladle
- As rice gets close to being cooked, stir through the herb butter
- Now you’re ready to plate
- 1 tbsp tahini
- ½ tbsp turmeric ground
- ½ tbsp ginger ground
- ½ lemon juiced
- Sea salt and black pepper
- 25cm pan with lid
- Chopping board
- Camp suitcase stove
*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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