- the best mushroom & leek buckwheat risotto
I’m sharing my secret to a creamy, oozy risotto with you today made with buckwheat as the base. Traditionally, to get the type of starchy gooey finish we associate with risotto you need the starch from arborio rice. Until recently I cooked up my alternative grains similar as I would cook a normal risotto, as ...view recipe - leek, cauliflower & parsnip soup
This leek, cauliflower & parsnip soup recipe is a divider of camps. On one side sits the person that is ready to work on building the diversity of their microbiota and fuelling bacteria with prebiotic fuel, whilst on the other side sits those in the beginning stages of gut treatment who often are avoiding the ...view recipe - texan style pulled beef brisket
I was going through some old recipe books this week, the type of old book’s that you handwrite your recipes into. Way before social media, blogs and Pinterest. I love the nostalgia of these types of books, tattered pages and torn out newspaper and magazine inserts. The tactile nature of this is something I miss in ...view recipe - gut friendly cheesy herb rolls
These gut friendly cheesy herb rolls are an adaption, if not a fusion, of my Gut Friendly Bread and SIBO Friendly Bread recipes. The concept behind these rolls is to provide a more portable meal option for taking with you to work, or just out and about in general. I for one often toast ...view recipe - hubbard’s puttanesca
Well my usual Friday post time slot got slightly high-jacked thanks to a rather hectic week, so sorry to those who hoped to be making this puttanesca over the weekend just passed. Puttanesca is an authentic Italian dish. The name puttanesca actually refers to whore’s pasta, which I know is a little brash. The term comes from ...view recipe
