The Probiotic Kitchen: More Than 100 Delectable, Natural, and Supplement-Free Probiotic Recipes - Also Includes Recipes for Prebiotic Foods
Sourdough with Whipped Cottage Cheese and Raspberry Chia Jam Serves 4 1. Heat the raspberries in a small saucepan over medium-high heat, stirring occasionally, until bubbling. Break up the fruit with the back of a spoon. Stir in the chia seeds, honey, lemon juice, and salt. Remove from the heat and cool completely, about 10 minutes. The jam will thicken as it cools. 2. Meanwhile, add the cottage cheese to a food processor, regular blender, or use an immersion blender and blend until smooth and creamy, about 2
minutes. 3. Spread the cottage cheese over each piece of toast, top with a layer of raspberry chia jam, and sprinkle with lemon zest. Cooking Tip! Mornings can be busy, but I have good news both the chia jam and whipped cottage cheese can be made ahead of time! Store them separately in covered containers in the refrigerator for up to five days. 1 cup (140 g) frozen raspberries 1 tablespoon (13 g) chia seeds 2 teaspoons honey, preferably raw 1 teaspoon freshly squeezed lemon juice Pinch kosher salt 1 cup (255 g) cultured cottage cheese 2 slices thick-cut sourdough or sprouted grain bread, lightly toasted Finely grated lemon zest, for topping Blueberries and Cream Overnight Oats Serves 4 to 6 1. Combine the oats, blueberries, chia seeds, flaxseed, milk, yogurt, maple syrup or honey, vanilla, and salt in a large bowl and mix until well combined. Cover the oat mixture and refrigerate overnight. 2. To serve, stir the chilled oats once more. Divide it among four to six bowls and top with a dollop of yogurt, some blueberries, sliced banana, and a few pecans, if desired. SUGGESTED
TOPPINGS Live-culture plain Greek yogurt, fresh or frozen blueberries, sliced banana, toasted pecans The second those overflowing baskets of blueberries hit the farmers market every spring, this breakfast is always at the top of my list. Mixed together in advance and soaked overnight, the combo of milk and yogurt softens the oats, leaving you with a creamy, subtly sweet breakfast. 2 cups (192 g) whole rolled oats 1 cup (145 g) fresh or frozen blueberries 2 tablespoons (26 g) chia seeds 2 tablespoons (14 g) ground flaxseed 21/2 cups (570 ml) milk of choice 1 cup (230 g) live-culture plain Greek yogurt, preferably whole milk 2 tablespoons (28 ml) pure maple syrup or (40 g)
honey, preferably raw 1 teaspoon va1/8 teaspoon kosher saltnilla extract Charred Broccoli with MisoTahini Sauce Fans of classic roasted broccoli will love this stovetop side. Serving side dishes family style, with sauce layered on the bottom of the plate, is a small touch I think makes even the simplest dish feel a little more formal and reminiscent of something you’d get in a restaurant.