This collection is not an exclusion plan. It leans into what feeds a healthy gut: a wide variety of vegetables and fibre, whole grains, well-cooked legumes, fermented foods like yogurt, kefir and sauerkraut, oily fish, and olive oil, with very little ultra-processed food or added sugar. Food ideas for everyday cooking, not medical advice.
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Deeply browned Brussels sprouts glossed with balsamic and a touch of maple, showered with toasted walnuts.
Leeks browned in olive oil then braised in broth until silky, with thyme and a squeeze of lemon.
Dark leafy kale wilted in olive oil with plenty of garlic and a bright squeeze of lemon. Done in ten minutes.
Crisp-tender green beans tossed with golden shallots and toasted almonds, finished with a splash of vinegar.
Silky chard leaves and tender stems tossed in garlicky olive oil with lemon and pine nuts. A ten-minute side for almost any dinner.
Sweet roasted roots with crispy edges, fresh thyme and a light maple glaze. Good hot at dinner or cold from a lunch container.
Bright, crunchy refrigerator pickles that lift grain bowls, sandwiches and packed lunches all week.
A crunchy, tangy slaw of fresh cabbage, sauerkraut and sweet apple in a creamy yogurt dressing.
Deeply browned broccoli florets with toasted sesame and golden garlic, good enough to eat straight off the pan.
Ribbons of raw zucchini in a lemony dressing with toasted almonds, torn basil and shaved Parmesan.
Sweet roasted carrots under a herby, sesame-flecked za'atar crust. A side that outshines the main.
Sticky, smoky baked beans with real maple, no mystery can required. They go with eggs, toast and everything grilled.
Craggy smashed cucumbers piled onto a bed of cool garlicky yogurt with olive oil and fresh dill.
Craggy, crispy potatoes on a bed of cool garlicky yogurt. People fight over the last one.
Cauliflower florets roasted deep gold with turmeric and cumin, finished with lemon and cilantro.
Deeply browned cauliflower in golden turmeric oil, finished with a lemony tahini drizzle and fresh parsley.
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