I passionately believe that the key to good health lies in the state of our gut health. A healthy, happy gut means a healthy, happy you.
I have an autoimmune condition called Ankylosing Spondylitis, a type of arthritis, and 10 years ago the doctors thought I was potty when I used to say it was related to my gut. I was bloated ALL the time. I’m a slim girl and I had this pot that made me look like I was 4 months pregnant. I knew that when my belly was bloated my pain was so much worse. I literally felt toxic. Now 10 years later the evidence for the link between gut health and autoimmune conditions is growing. For the first time last year the British Society for Rheumatology discussed and presented at their annual conference the effect microbiomes could have in rheumatological conditions. Finally a shift… I knew I was right! After all, we know our bodies best, we live in them every day and we know when something isn’t in balance.
I hold the onset of my condition to a long course of antibiotics I was prescribed at a young age for a bad infection. Little did I know back then the damage they can cause to gut health and the ramifications it would have on my health later in life. An over presence of bad bacteria and parasites can breakdown our gut linings which in essence is our protection to keep the bad toxins from floating around our bodies and attacking healthy tissues and joints. If you’d like to read more about my story and how I came about putting my autoimmune disease into remission, take a peek at the about section. I’ll be posting an advice article soon on gut health and my top 10 tips to support in the recovery and healing of autoimmune conditions naturally but for now I’d like to share this healing, nourishing broth recipe.
Broth is quite literally one of the most beneficial things you can consume to improve your health. I normally make mine using a variety of different organic meat bones as this is where you get the collagen and essential amino acids to rebuild and repair your gut lining but today I wanted to post a vegetarian alternative. This healing broth recipe is nourishing and packed full of immune boosting goodness for Winter.
- 1 courgette
- 2 carrots
- 1/2 cauliflower
- Handful of kale
- 1 litre vegetable stock
- Salt and pepper
- 2 tablespoons extra virgin olive oil
- 1/2 avocado
- 2 tablespoons raw hemp seed pesto (from The living food kitchen)
- Handful of fresh coriander for garnishing
Preheat the oven to 200C.
Put the stock on a medium heat and simmer until it reduces to about half the volume. Concentrating the stock gives a lovely deep intensity to this broth bowl.
Peel the carrots. Chop the courgette, 1 carrot and cauliflower into chunks and blitz in a food processor using the ‘S’ blade until it resembles a quinoa consistency. Do the same with the kale and then the remaining 1 carrot but keep separate.
On a baking tray spread the vegetable faux quinoa, season with a pinch of salt and a good glug of olive oil. Roast for 20 minutes until it starts to turn a nice golden colour. Add the kale, a tiny pinch of salt and a tablespoon of olive oil for the last 2-3 minutes. Remove from the oven.
Add the roasted vegetable quinoa and crispy kale to the broth. Top with half a sliced avocado, the raw hemp seed pesto and finely shredded carrot. Season with coarse black pepper and fresh coriander.
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