Watercress Soup with Seed Bread
This fresh and filling lunch will keep your blood sugar balanced and support your gut biome. Leeks contain inulin fibre and are prebiotic. Inulin is the food for the bacteria residing in our guts and 90% of serotonin is made in our gut. Gut bacteria also turns prebiotic fibre into butyrate which has powerful anti-inflammatory effects. Reducing inflammation is vital to promote optimum health and there are emerging links between depression and pro-inflammatory compounds.
- 3 leeks
- 4 potatoes
- 1 litre vegetable stock
- 2 bunches of watercress
- 2 cloves of garlic
Seedy Nut Bread
- 140 grams sunflower seeds
- 100 grams walnuts
- 150 grams porridge oats
- 40 grams pumpkin seeds
- 150 grams ground almonds/almond flour
- 30 grams brazil nuts
- 5 tablespoons coconut oil
- 375ml water
- 1 tablespoons honey (replace with Agave for a Vegan bread)
Seedy Nut Bread
- Mix together the dry ingredients in a large bowl.
- Mix the wet ingredients in a separate bowl.
- Pour wet into dry and mix well. Set aside for 2 hours until mixture is gooey.
- Pour into a greased and lined loaf tin and bake at 180 degrees (fan). for 50-60 minutes until golden brown.
- Remove from tin and leave to cool before slicing.
- Tastes great toasted too!
- Wash white part of leeks and slice thinly. Peel and chop potatoes into 2cm cubes.
- Gently fry the leeks and potato in a little olive oil for 3 minutes then add the watercress. Pop a lid on and turn the heat low. Leave for 15-20 minutes, stirring occasionally.
- Remove lid and pour over the stock. Simmer for 15 minutes until the potatoes are really soft.
- Blitz in a blender and season to taste.