The more I research about “food as medicine” the more I come across the amazing health benefits of cultured vegetables. Over the weekend I discovered a new line of Australian Organic Sauerkraut with the brilliant company name: Peace, Love & Vegetables. I picked up a pretty pink jar of their Superkraut with Australian Sea Vegetables and built a Tummy Loving Sandwich.
Sauerkraut packs a punch as it not only offers the health benefits of cruciferous vegetables (a group of veg which includes cabbage), which is linked to reduced cancer rates, but boosts good gut flora which can help repair damage caused to the gut by a range of autoimmune diseases. One of my friends credits her home-made Sauerkraut with her recovery from a chronic digestive disease. Since introducing these cultured vegetables into her diet she has slowly been able to re-introduce small amounts of sourdough bread among other previously seriously problematic foods.
My super sandwich also features thin slices of bio-dynamic sprouted grain bread, my home made Baba Ganoush, baby Cos/Romaine lettuce (which is a great source of protein) and big juicy green olives from Darling Mills Farm.
- 1 large eggplant
- 2 tablespoons of Tahini
- 2 tablespoons extra virgin olive oil
- Juice of 1 medium lemon
- 1/8 teaspoon garlic powder
- salt and pepper
- Cut the eggplant in half length-ways and place on a hot BBQ, flat side down.
- Close the lid on the BBQ and cook for 30-40min or until the flesh of the eggplant is very soft.
- Remove from the BBQ and set aside to cook.
- Once cool scoop the flesh of the eggplant out with a spoon and discard the skin.
- Add the eggplant flesh and all the other ingredients to your food processor and blend until smooth.