CELERIAC SOUP WITH HORSERADISH KEFIR CREAM
Serves 6
A feast for your microbiome. Combining fibrous celeriac with kefir’s probiotics makes for a midweek dinner that your gut will love as much as your mates
INGREDIENTS
● 1 celeriac, peeled and cut into wedges
● 1½ tbsp honey
● 2 tbsp olive oil
● salt and pepper
● 1 tsp dried thyme
● 1 garlic bulb, top sliced off
● 2 leeks, chopped
● 1.5ltr vegetable stock
● 125ml kefir
● 30g chopped hazelnuts, toasted
For the kefir cream:
● 60ml kefir
● 1 tbsp grated horseradish root
● ½ lemon, juiced and zested
● handful of parsley, chopped
● ½ tsp salt and a pinch of pepper
METHOD
➤ Preheat your oven to 180°C. Coat the celeriac wedges in honey, then drizzle with half the olive oil and toss with salt, pepper and thyme. Place in an ovenproof dish, then put the garlic bulb in face-down and roast for 1 hr, tossing the celeriac and removing the garlic after 45 mins.
➤ In a large saucepan, heat the remaining oil and gently sauté the leeks on a low heat until soft. Turn off the heat and add the cooked celeriac and the roasted garlic cloves, squeezed from their skins (deeply satisfying).
➤ Add a ladleful of stock to the baking tray, collecting the caramelised juices, and add to the pan along with the rest of the stock, plus the kefir. Use a hand blender to mix until nice and smooth.
➤ For the kefir cream, combine all the ingredients in a small bowl. Serve your soup warm with a drizzle of kefir cream and a sprinkling of hazelnuts. Nutty and nice.
Nutrition: 172 cals, 10g fat, 5g protein, 19g carbs
CORONATION CHICKEN WITH KEFIR CURRY DRESSING
Serves 6
Bringing the 21st century to your nan’s showstopper, this flavourpunching salad is packed with lean protein. Get the Jubilee saladware out and toss this up post leg day.
INGREDIENTS
● 4 chicken breasts
● 1½ tbsp plus 2 tsp olive oil
● salt and pepper
● 75g sultanas
● 60ml apple cider vinegar
● 2 onions, chopped
● 15g fresh ginger, chopped
● 3 garlic cloves, chopped
● 1 tsp tomato puree
● 125ml kefir
● 100g Greek yoghurt
● juice of 1 lemon, plus 2 tsp
● 2½ tsp curry powder
● 1 tsp turmeric
● 200g each of white and red cabbage, shredded
● 1 carrot, grated
● 100g kale, chopped
● 5 spring onions, chopped
● 10 dried apricots, soaked in hot water for 20 mins
● 30g flaked almonds, toasted
● handful of parsley, chopped
METHOD
➤ Preheat the oven to 180°C. Put the chicken breasts in an ovenproof dish, drizzle with ½ tbsp olive oil, season and bake for 25 mins.
➤ Place the sultanas in a saucepan with 125ml water and the vinegar and simmer for 20 mins. Meanwhile, heat 1 tbsp olive oil in a pan and gently cook the onions, ginger and garlic until soft. Remove from the heat to cool.
➤ Blend the onion mix, tomato puree, kefir, yoghurt, juice of 1 lemon, seasoning and spices in a food processor until smooth.
➤ In a bowl, combine the cabbage, carrot, kale and spring onions with 2 tsp olive oil, 2 tsp lemon juice and a pinch of salt and pepper. Massage the dressing into the veg.
➤ Slice the chicken and mix in a bowl with the dressing, (strained) sultanas and apricots. Add this to the winter salad base and toss to combine. Top with the almonds and parsley.
Nutrition: 284 cals, 10g fat, 24g protein, 28g carbs
BUCKWHEAT, SQUASH AND KEFIR RISOTTO
Serves 6
Lunchbox need a zhuzh (yes, that’s the official spelling)? Prep this buckwheat-based risotto that – thanks to the seed’s high protein content – will satiate you until well past 4pm.
INGREDIENTS
● 400g butternut squash, peeled and cubed
● 1½ tbsp olive oil
● salt and pepper
● 1 onion, diced
● 2 garlic cloves, crushed
● 170g uncooked buckwheat
● 60ml cider
● 500ml vegetable stock
● 2 tbsp nutritional yeast
● 100g cavolo nero, chopped
● 60ml kefir
● 70g walnut halves, toasted
● 50g dried cranberries
METHOD
➤ Preheat the oven to 180°C. Roast the squash cubes with 1 tbsp olive oil and a pinch of salt and pepper for 30 mins. Heat ½ tbsp olive oil in a large saucepan and sauté the onion and garlic for 5 mins until soft and golden.
➤ Add the buckwheat to the saucepan and combine. Lightly toast for 2-3 mins before adding the cider, and cook until it’s almost evaporated. Starting with 200ml, add the stock slowly. Simmer, adding 100ml at a time, topping up when almost entirely absorbed. Repeat until all the stock is used or the buckwheat feels nice and soft.
➤ Stir in the roasted squash and nutritional yeast, remove the pan from the heat, put the lid on and let it stand for 5 mins. Add the cavolo nero to the used ovenproof dish, coating well in the surplus oil. Season and let it crisp in the oven for 10 mins.
➤ Remove the lid from the risotto and stir in the kefir, along with the walnuts and cranberries, reserving a few to sprinkle on top. Drizzle a bit more kefir on top, too.
Nutrition: 302 cals, 13g fat, 7g protein, 47g carbs
FRUIT CRUMBLE & SPICED KEFIR ICE CREAM
Serves 10
Happy gut, happy brain, happy taste buds. Feed your mind with a huge scoop of kefir ice cream, and your sweet tooth with winter’s most loved pudding. You’re welcome.
INGREDIENTS
● 500ml kefir
● 150g Greek yoghurt
● 180ml maple syrup
● juice of 3 lemons, zest of 1
● 1 tsp cinnamon
● ½ tsp ground ginger
● ¼ tsp ground cardamom
● 1 tsp vanilla extract
● 4 cooking apples (about 700g), peeled, cored and cut into wedges
● 2 tbsp grated fresh ginger
● 1 cinnamon stick
● 1 star anise
● 350g mixed frozen berries
● 160g almond flour
● 60g desiccated coconut
● 50g flaked almonds
● 90g walnut pieces
● pinch of salt
METHOD
➤ Add 400ml kefir, the yoghurt, 60ml maple syrup, the juice of 1 lemon and the cinnamon, ginger, cardamom and vanilla to a blender and blitz until smooth. Pour into ice cube trays and freeze for at least 4 hrs.
➤ Blitz the cubes with the remaining kefir until smooth and creamy, adding water if needed. Store in a tub in the freezer for now.
➤ Preheat the oven to 180°C. Put the apples, juice of 2 lemons and zest of 1, 60ml maple syrup, grated ginger, cinnamon stick, star anise and 100ml water in a saucepan and cook gently until the apple is tender, but not soft. Add more water if needed, and stir in the frozen berries.
➤ In a separate bowl, combine the almond flour, coconut, flaked almonds, walnuts and salt in a bowl and stir in 60ml maple syrup until coated. Place the fruit in an ovenproof dish and sprinkle the crumble mix on top. Bake for 25 mins until golden. Serve warm with a scoop of kefir ice cream. Glorious.
Nutrition: 344 cals, 18g fat, 9g protein, 43g carbs
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