I’ve been reading a lot recently about our ‘second brain’ the GUT.
It seems that our tummy’s play a vital role in how we function as humans. In Ayurveda they believe that our stomach is the seat of our emotions. Our INNER SUNSHINE.
After reading a fantastic book by GIULIA ENDERS about the inner workings of this impressive organ, I realised that I needed to do more to maintain a happy tummy.
After years of suffering with Irritable Bowel Syndrome (IBS), I have always been encouraged to take pre/probiotics to help with my symptoms.
Up until recently my main source of probiotics was from the live bacteria in natural yoghurt, but now that I am avoiding dairy, I am needing to source my good bacteria from other food.
Anyone who suffers with acne will see their breakouts improve by eating foods that contain probiotics. In particular lactobacillus acidophilus and the yeast saccharomyces cerevisiae have been proven to give the most beneficial results.
My miso soup recipe is the perfect probiotic, lunch or dinner to satisfy your hunger and feed your inner sunshine!
With carrots and zucchini spiralised into wonderful long noodles, they provide our skin with antioxidants and vitamins, making this dish both anti-ageing and scar preventing.
1 small carrot
1 small zucchini
2 spring onions
4 sprigs coriander (cilantro)
4 spears asparagus
8 cherry tomatoes
3 cups water
1/2 cup soy sauce
2 clove garlic
3 heaped tbsp miso paste
1 tbsp sesame oil
Serves | 2 Preparation | 15 Cooking | 8-10
Prepare your vegetables sprialising the carrot and zucchini and finely slicing the garlic. Slice the spring onions, separating the white and green pieces. Slice the tops off the asparagus and slice the stems. Slice the tomatoes in half.
Add your water, soy and garlic to a saucepan and bring to the boil. Once the water is boiling, remove the saucepan from the heat and whisk in the miso paste.
Add the carrot into the water for two minutes.
Add the asparagus, zucchini and white pieces of spring onion, tomatoes and leave for a further minute.
Divide the soup between two bowls and garnish with the remaining green pieces of spring onion and coriander. Lastly, sprinkle the sesame oil over the soup.