5 Recipes for a Happy, Healthy Gut

1. Using a vegetable peeler, shave the asparagus into thin ribbons. Use a knife or mandoline to thinly slice the Brussels sprouts.
2. In a food processor or blender, blend the kefir, mayonnaise, garlic, herbs, lemon juice, salt, and pepper until smooth.
3. Toss the vegetables with the dressing, top with the chopped cashews, and serve.

1. Preheat oven to 425 degrees F.
2. Coat salmon with 1 tablespoon of the olive oil and place, skin-side down, on a sheet pan. Bake for eight to 10 minutes, until the fish is cooked through. Use a fork to flake the flesh, discarding skin and any bones. Set the salmon aside to cool.
3. Place a skillet over medium heat, then add 1 tablespoon of the olive oil and heat until shimmering.
4. Add the onions and peppers and cook, stirring occasionally, until the vegetables have softened, about seven to 10 minutes.
5. Transfer the onions and peppers to a large bowl with the salmon and stir to combine. Add the remaining cake ingredients and mix well, then use your hands to shape the mixture into palm-size cakes.
6. Place the skillet back over medium heat and add the remaining ¼ cup of olive oil. Heat the oil until it shimmers, then cook the salmon cakes until crisp and brown, approximately three minutes on each side.
7. Whisk the tartar sauce ingredients in a small bowl.
8. Serve the salmon cakes topped with a drizzle of sauce.

Quinoa and Vegetables

1. Cook the quinoa according to package directions.
2. Preheat oven to 350 degrees F.
3. Arrange the cauliflower florets and chopped sweet potato on a sheet pan and drizzle with the olive oil, tossing to coat evenly.
4. Roast for 30 minutes, or until the potatoes are fork-tender and the cauliflower has brown, crispy edges.

Dressing

1. Meanwhile, make the dressing in a food processor or blender. Pulse the parsley, walnuts, garlic, and salt until combined.
2. Add the lemon juice and Greek yogurt and process until smooth, then add the olive oil and process until emulsified.

Assembly

1. Assemble bowls by adding a scoop of the cooked quinoa, roasted vegetables, and sprouts to each.
2. Drizzle generously with the dressing and serve.

Bone Broth and Brown Rice

1. Remove the chicken meat from the carcass and shred it. Store the shredded meat in the refrigerator. Place the chicken bones in a large pot and cover with 12 cups of water.
2. Add the salt and apple-cider vinegar and bring to a boil. Reduce to a simmer, cover, and cook for six to eight hours or until reduced by about one-third.
3. When the broth has about one hour left, cook the brown rice in a separate pot according to the package directions and set aside.
4. When the broth is done cooking, strain it and discard the bones.

Soup

1. Melt the butter over medium heat in a heavy-bottomed stock pot or Dutch oven.
2. Cook the onion, carrots, and celery until the onions are soft and translucent, about eight to 10 minutes.
3. Add the garlic and sage, stir, and cook until fragrant, about two to three minutes.
4. Add the curry, paprika, oregano, and sumac, and stir to coat.
5. Add the broth, rice, shredded chicken, and salt and stir to combine. Bring the soup to a simmer, cover, and let cook for 30 minutes.
6. Remove from heat and stir in the coconut milk. Serve topped with the minced parsley.

1. In a pot over medium heat, bring the millet, water, and milk to a boil. Stir, reduce heat to a simmer, and cover. Cook for 10 to 15 minutes, or until the millet is tender and some liquid remains.
2. Use an immersion blender to purée until smooth, then stir in the vanilla and maple syrup.
3. Serve topped with the sliced strawberries.