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Why I recommend Matcha Bowl...

Making the perfect matcha can be elevated even further with the right kit and I love this matcha bowl made by ceramic artist Linda Bloomfield. Taking time over making your matcha can act as a crucial pocket of recovery in the day which is important for the gut-brain connection.

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Why I recommend Matcha Whisk...

Any matcha aficionado will have a whisk as part of their matcha kit as this crucially helps to create a silky smooth texture. This handmade traditional bamboo whisk will take your matcha making to another level.

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Why I recommend Matcha Gold...

I’m a dedicated fan of matcha – I have at least one cup a day and this particular one! I love it for its delicious earthy meets grassy flavour but also because it is such a rich source of polyphenols and antioxidants, some of the highest in fact. Science tells us that these compounds found in green tea (higher in matcha) can support both gut and brain health amongst other benefits. However, not all matcha is made equal and you need to be really mindful to buy the highest quality version meant for drinking not cooking. I think this Matcha gold is the epitome of matcha and it shows in the super vibrant green colour. Use the whisk and bowl to complete your matcha kit.

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Why I recommend Borough Bone Broth...

These guys are pioneers in the bone broth space and they source organically and ethically. Bone broth is super rich in collagen and other amino acids that can help to support all connective tissue including the gut barrier. Plus it delivers depth of flavour to myriad dishes.

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Why I recommend Beetroot & Red Onion Ferment...

Beets are pretty in colour and contain powerful compounds in the form of betalains which can make our gut happy too. Onions are one of the highest prebiotic sources which can help feed our beneficial gut bugs. I’ve elevated it further with fennel, nigella and cinnamon for flavour and extra gut boosting benefits.

Add to wild rice and feta with fresh herbs, or mix with puy lentils and add a tahini and lemon juice dressing. I also think it is delish in a gorgonzola sourdough toastie. Anything where you want to add a touch of colour or a slightly sweet hint of flavour.

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Why I recommend Spiced Cauliflower Ferment...

My spicy cauliflower collaborative recipe with CULTJAR includes a wonderful blend of spices synonymous with Middle Eastern flavours which are some of my personal faves. Plus spices are naturally high in their polyphenol content which is great for our gut microbiome. Fermented foods also provide a natural source of beneficial microbes which can also exert a favourable effect on the gut.

Food pairing wise this works really well as a side condiment to lamb chops or pan-fried cod, added into a frittata, or mixed through couscous and chickpeas for a plant-based bowl. Basically if you just want to add a bit of a spicy kick to any dish just add a few spoonfuls of this on the side.

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Why I recommend Apple, Ginger & Cardamom Sauce...

I collaborated with the fermenting maestros at CULTJAR to create this gut nourishing and zingy condiment which features honey from the Worminster Farm hives and a generous amount of ginger and cardamom. Apples are an excellent prebiotic food source which helps to feed the good bugs in our gut.

How to enjoy? Spoon generously over Greek yogurt, add as a topping to porridges or overnight oats, use as a glorious filling for pancakes, or even spreading it over buttery sourdough is another way to enjoy.

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