Have you seen all the fascinating research about gut bacteria and weight management? It looks like the health of your friendly bacteria may be part of the reason for fat storage. It also contributes to 70-80% of our immune system and is quite likely a fundamental foundation of our overall health. Those little guys in our gut are powerful! Fermented foods can positively influence your gut bacteria, and I've just picked up some lovely raw sauerkraut today. Salad alert! This recipe is also awesome if you have genetic MTHFR variants and GST deletions or sensitivity to saturated fat.
In a bowl, combine 2 large handfuls baby spinach, 1 handful broccoli sprouts, 1 cup rinsed and drained chickpeas, 1/2 chopped avocado, 2 glugs olive oil, 1/2 tsp Bragg's liquid aminos, and 2 Tbsp raw sauerkraut.
This stuff is seriously yum. Very creamy. Intensely flavourful. Good with just about anything you could think to put it on. Salads, meats, a dip for vegetables. If you can name it, it tastes gooooood with ranch dressing on it.
What's beautiful about this reinvented version is that it has the same luxurious taste and texture but without being 100% fat. I'm all about the healthy fats, but when it comes to ranch dressing, I want to be generous with it. Which you can be with this version. Yoghurt forms the base of the dressing, with a few spices thrown in. In about 2 minutes, you have a gorgeous dressing that will keep for about 1 week in the fridge. With fat-based dressings, you have to work them correctly to ensure the right emulsification to turn the oil into a light, creamy consistency, but with this recipe, it's just a quick stir, and you're done!