Right here’s a recipe from my new Tremendous Intestine e-book for easy however scrumptious Roasted Moroccan Greens with a mixture of substances that gives plentiful prebiotic fibers whereas the mushrooms present prebiotic-like polysaccharides, all to assist domesticate a wholesome intestinal microbiome. The turmeric strengthens the intestinal lining and mucus barrier, the eggplant and cumin contribute polyphenols, whereas the oleic acid fatty acid of extra-virgin olive oil strengthens the intestinal barrier towards endotoxemia, an exquisite mixture of advantages for gastrointestinal and microbiome well being.
Make your Roasted Moroccan greens much more fascinating by combining with my recipe for Tzatziki that permits you to choose and select the microbe to make it with for the precise well being advantages you want, similar to L reuteri for smoother pores and skin and deeper sleep, B coagulans for diminished arthritis ache, or B infantis for more healthy youngsters. (Tips on how to supply and ferment these microbes for these results is all supplied within the Tremendous Intestine e-book.)
Makes 6 servings
1 eggplant, sliced and quartered
1 massive onion (yellow, white, or purple), halved and sliced 1 turnip, sliced
8 ounces white button mushrooms, halved
1/2 cup extra-virgin olive oil
2 tablespoons garlic paste
1 teaspoon floor turmeric
1 teaspoon floor cumin
1 teaspoon floor cinnamon
1 teaspoon onion powder
Sea salt to style
Preheat oven to 375 levels F.
On a big baking sheet, mix the eggplant, onion, turnip, and mushrooms. Drizzle olive oil over the greens, then combine within the garlic paste. Sprinkle on turmeric, cumin, cinnamon, onion powder, and salt. Toss the combination to combine the substances nicely.
Roast for half-hour. Serve with Tzatziki on the facet.