Salmon Lunch Bowl

Lunch bowls make organising your midday meal effortless, and they are a brilliant way to ensure you are getting a balanced meal with lots of vegetables, a few complex carbs, good fats and some protein. This recipe is rich in omega-3s, protein and fermented goodness. Homemade Sauerkraut, or the store-bought unpasteurised version, contains a host of beneficial pro-, pre- and postbiotics. Salmon, eggs and red cabbage are all great sources of L-glutamine, an amino acid that helps strengthen the gut lining and prevent leaky gut syndrome. SALT Homemade sauces, salts and sauerkraut are staples in my kitchen, and are very handy whenever I am tired and want something simple but flavoursome. They can embellish a piece of fish, chicken or a baked sweet potato. These seasonings also give meals a powerful digestive kick. Coriander seeds work like an antispasmodic, relaxing digestive muscles and easing the discomfort of irritable bowel syndrome and other gut disorders, while fennel seeds help kick-start digestion. Adding a healthy source of fats such as sesame seeds to a nutrient-dense meal can aid in the absorption of fat-soluble vitamins such as vitamin E, which is important for its protective antioxidant activity. Sprinkle the below combinations over your salads and meals as a spiced-up alternative to salt. RICE The beauty of cauliflower is that it complements the flavours of whatever you pair it with. Here, I’ve kept it simple with classic flavours – ghee, onion and garlic – making it a versatile side dish to suit just about any recipe in this book.

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Step 1

Blend the cauliflower in a food processor until it forms rice-sized grains.

Step 2

Heat the ghee in a large frying pan over a medium heat. Cook the onion and garlic until softened, about 1 minute. Add the cauliflower and cook, stirring occasionally, for 5–6 minutes, until just tender and heated through. Season with salt and pepper to serve.

Step 3

LOW-FODMAP OPTION Some recipes in this book use cauliflower rice as a side. If you are following a low-FODMAP diet, swap for quinoa, white basmati rice or buckwheat.

Step 4

For the Coriander, Chilli & Fennel, toast all ingredients in a medium frying pan over a low heat for 10 minutes, or until golden and fragrant. Stir occasionally to ensure the seeds do not burn. Set aside to cool. Coarsely grind using a mortar and pestle, spice grinder or food processor.

Step 5

For the Matcha, toast the black and white sesame seeds and salt in a medium frying pan over a low heat, tossing occasionally, for 5 minutes, or until golden. Set aside to cool. Once cooled, add the matcha powder and coarsely grind using a mortar and pestle, spice grinder or food processor.

Step 6

For the Goma-shio, toast the salt and wakame in a medium frying pan over a low heat for 3–4 minutes, or until crisp. Add the sesame seeds and toast, tossing occasionally, for 5 minutes, or until golden. Coarsely grind using a mortar and pestle, spice grinder or food processor.

Step 7

CARLA’S TIP I’ve added wakame to my version of Goma-shio sesame salt, a seaweed that contains enzymes needed to help break down heavy starches such as those found in grains, potatoes and beans. It allows them to be more easily digested, making this seasoning a great addition to any grain-based or legume dish. Sesame salts are low-FODMAP at 1 tablespoon (or less) per serve.

Step 8

Soak the wakame in cold water for 10 minutes, or until rehydrated. Drain and set aside.

Step 9

In a medium bowl, combine the cauliflower rice, mint and dill.

Step 10

Divide the cauliflower rice, cabbage and mung bean sprouts between two serving bowls. Top with salmon, soft-boiled eggs, avocado, wakame and sauerkraut. Drizzle with Miso, Tahini & Umeboshi Dressing to serve.

Step 11

CARLA’S TIP If you are in Stage 4 of the Gut Guide, add a sprinkling of Coriander, Chilli & Fennel Salt – it’s great for digestion and adds depth of flavour. Sliced steamed chicken or leftover baked or steamed fish can be substituted for the tinned fish.