Gut-boosting recipesPublished: 11 November 2022 Keep your gut happy with these tummy-friendly recipes from Rebecca Seal and John Vincent. Kale, pak choi and broccoli with garlic fried rice Serves 4 Fried rice is a stir-fry standby that never fails to disappoint. This version uses crispy garlic and fries everything else in the garlic-infused oil. Intriguingly, the carbs in rice (and potatoes) change when they are cooked and cooled, turning into resistant starch – the kind our gut microbes love. Always cool cooked rice quickly, transferring it to the fridge as soon as possible, or less-friendly microbes may colonise it. Ingredients 1 large head garlic, cloves peeled and finely chopped 3 tbsp vegetable oil 8-10 spring onions, light green and white parts thinly sliced, green parts thinly sliced and reserved to serve 100g kale, stalks removed, roughly chopped 100g tenderstem broccoli, sliced into even-sized batons 1 pak choi, thick stems removed, sliced the same size as the broccoli 800g chilled day-old rice (start with 265g uncooked rice) 1 tbsp soy sauce/tamari (choose GF if needed) 1 tbsp dark soy sauce/tamari 1 tsp sugar salt To serve sesame oil 1 lime, cut into wedges Sriracha (optional, but encouraged) To make the crispy garlic, lightly season the chopped garlic with salt. In a small pan, heat the oil over a medium heat. Add the garlic and fry until very slightly browned and crispy, 2-3 minutes. The garlic should be gently bubbling, not spitting – reduce the heat if needed. Keep watch as the garlic can easily burn and turn bitter. Once the garlic is crispy, drain immediately, reserving the oil. Transfer the garlic to a plate lined with kitchen paper, to cool. Heat 1 tbsp of the garlic oil in a large wok or frying pan over a high heat. When smoking hot, add the spring onions, kale, broccoli and pak choi. Season lightly with salt. Stir fry, tossing constantly, until softened and fragrant, 2-3 minutes. Add more garlic oil as needed to prevent sticking. Transfer to a plate. Add another tbsp of garlic oil to the same pan. Add the rice and break up any clumps with a wooden spoon. Stir fry until the rice is broken up and softened, 1-2 minutes. Return the vegetables to the pan and add the soy sauce/tamari, dark soy sauce/tamari and sugar. Toss to combine and fry for a further minute. Divide between 4 bowls and top generously with crispy garlic and sliced spring onion greens. Serve with a drizzle of sesame oil, lime wedges and Sriracha. Soba noodle, tofu and kimchi soup Serves 2 Soba noodles are quick to cook and have a nuttier flavour than wheat-based noodles. We don’t think there’s anything wrong with wheat noodles, but good gut health is down to eating a wide variety of plant-based foods, and soba noodles are made with buckwheat – a seed – or a mixture of wheat and buckwheat. Ingredients 200g soba noodles 500ml hot water 2 tsp mirin (or a pinch of sugar) 1 tbsp tamari/soy sauce, or more, to taste (GF if needed) 1 head pak choi, stalks and leaves separated, large stalks chopped 2 spring onions, finely chopped 1 tbsp flavourless oil (such as rapeseed) 2 eggs 100g silken tofu, drained and gently sliced into small cubes 100g unpasteurized Kimchi (see page 143), chopped toasted sesame seeds, to garnish Bring a pan of water to the boil, then plunge in the soba noodles and cook for 4½ minutes. Drain and rinse the noodles in cold water, then set aside. To make the broth, pour the measured hot water into a large pan. Add the mirin (or sugar), then the tamari/soy sauce and bring up to a gentle simmer. Taste – you can add a little more tamari/soy sauce, if needed, but the kimchi will add salt later. Add the pak choi and spring onions and cook until the pak choi is just wilted, about 3 minutes. Meanwhile, set a small frying pan over a medium heat and add the oil. When hot, crack in the eggs and fry until cooked to taste. Divide the cooked soba noodles between 2 wide soup bowls. Add the cubed tofu. Divide the broth and pak choi between the bowls, then top each bowl with a fried egg. Arrange the kimchi on top of the eggs and finish with a pinch of toasted sesame seeds. Eat immediately, breaking the yolk and stirring it into the broth. Other Stories You May Be Interested In... Blog MS Awareness Week 2024 – how Richard copes with his MS symptoms through humour View article Blog MS Awareness week 2024 – Why Anji carries a spare of kinckers View article Blog Why you should join our peer support service View article