Happy Gut Kitchen

Fresh Sorrel + Blood Orange Salad

This delicious salad is bursting with taste and packed with healing nutrients. Excite your taste buds with the burst of lemon flavor sorrel offers. Not to mention, it can help to improve digestion, is filled with magnesium and offers immune boosting properties. All favorable to a happy gut. Enjoy this nutrient dense, colorful and flavorful salad this summer!

This citrusy summer salad contrasts sweet with bitter in a parade of complementary textures. Your taste buds will dance!

Fresh Sorrel + Blood Orange Salad

WF  DF  GF  SF  VEG  VG

Serves: 2

Ingredients

1 cup fresh sorrel, chopped

1 cup endive, sliced

½ cup organic spinach

¼ cup walnuts chopped

1 blood orange, peeled and sliced

2 tbs olive oil

1 tbs grapeseed oil

1 tbs apple cider vinegar

Juice from ½ lemon, freshly squeezed

Sea salt and pepper

Steps

  • Preheat oven to 375 °F
  • In a small bowl, mix sliced endive with grapeseed oil. Then place on baking sheet, roast for 10 minutes.
  • In the meantime, mix sorrel with spinach and walnuts in a large bowl. Massage with olive oil, vinegar, lemon juice and sea salt.
  • When the endive is done, let it cool. Then mix in with other salad components.
  • Plate salad, adding the blood orange slices last to sit on top of the salad. Finish with cracked black pepper, if desired.

Mediterranean Meatball “Lollipops”

Enjoy this nutrient dense and flavorful dish with herbs straight from the garden! Eating high quality meats, free of added hormones and antibiotics is a key to achieving optimal gut health, while mint can be very soothing and healing to the gut. It makes it quite simple to have a gut friendly meal each time you sit at the table!!!

Eating these meatballs on a stick adds to the “fun factor” of this quick paleo-style meal. They make a great party appetizer.

Mediterranean Meatball “Lollipops”

WF  DF  GF  SF

Serves: 4

Ingredients

1 lb of grass-fed ground beef

⅓ cup fresh mint, chopped

2 tbs dried oregano

1 tsp dried parsley

1 small onion, minced

2 cloves garlic, minced

1 tbs olive oil

Sea salt and pepper

4 kebab sticks

Steps

  • In a bowl mix beef with herbs, onion, garlic, oil, sea salt and pepper. Mix thoroughly until all ingredients are distributed equally.
  • Roll into 2 inch meatballs.
  • On stove top, heat skillet over medium heat.
  • Add meatballs and saute for 2-3 minutes on each side, leaving them slightly pink on the inside. 
  • When cool, add three meatballs to each kebab stick.
  • Drizzle with a touch of olive oil before serving if desired.

Homemade Vegetable Broth

Dr. Pedre soup

A great staple to have on hand! Vegetable broth is used as a base in so many recipes,

from soups to casseroles, even in stir-fries. But you can also enjoy this mineral-rich

broth day or night with lunch or dinner. It nourishes your gut and your body, too.

Homemade Vegetable Broth

WF  DF  GF  SF  VEG  VG

Yields 4 cups

Ingredients

4 carrots, roughly chopped

4 stalks celery, roughly chopped

½ medium zucchini, roughly chopped

½ medium parsnip, roughly chopped

4 green onions (green parts only) roughly chopped

5 bay leaves

1 tablespoon sea salt

1 teaspoon black pepper

¼ cup of fresh parsley

A few sprigs of fresh thyme

6 cups filtered water

Step 1

Place all the vegetables, herbs, and seasonings in a large stockpot.  Cover with the water.  Bring to a boil, reduce the heat, and simmer for about 1 hour.

Step 2

Pour the broth through a strainer to remove the solids.  Store the broth in a mason jar in the refridgerator for a maximum of 3-4 days, or freezer for up to 4 months.

Tip:  This keeps well in the freezer, too.  I like to freeze the broth in ice cube trays and save it for recipes that require a small amount of vegetable broth.

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