Wondergut Week Commencing Saturday 25 November 2017
This week was a good one for me. I had a wonderful time at The Gut Stuff Preview Supper on Thursday here is a link to the website. It was so enlivening being around others who feel just as passionately about microbes as I do.
That rolled into a photo-shoot and brain-storming session for Wondergut on Friday and then an outreach event on Saturday. And that last event is the type of event that keeps me focused because even at a small event nearby to where I live, I met a number of people who are suffering from health issues due to gut problems. This is not a fad. I repeat THIS IS NOT A FAD. And then my week ended by being told I had managed to get a place on a very oversubscribed fermenting workshop with the one and only Sandor Katz at his off-grid home in Tennessee next April. I was quite literally squealing round my kitchen when I found out about that.
If you would like to print off this Wondergut Week – here is the link.
Table is best viewed in landscape on mobile and tablet devices – otherwise you may need to swipe across the screen to view additional content.
Food Critics’ Verdict, if worth listening to
|Saturday||Wondergut stand at St. Thomas Street Church – all day||Coriander Meatballs with Lemon-Spiked Yoghurt accompanied by parsnip mash, purple sprouting broccoli & carrots (P78 Food For A Happy Gut by Naomi Devlin – I couldn’t find a link to this recipe – they are pork meatballs – with spring onion (or onion) & fresh coriander)||Rather skillfully, I forgot to order the pork mince. Which was a fairly fundamental omission to be honest. So, after a very interesting day chatting to people about gut health & microbes on the Wondergut stand at an event in Wells, we went to watch Paddington 2 (brilliant) & then we took the kids out to dinner. We managed to avoid buying fizzy drinks & dessert. These meatballs will be on the menu next week….|
|Sunday||Sunday Lunch at The Wright’s||Roast Pork Loin with Sausage Meat Stuffing & Home Made Apple Sauce accompanied by roast potatoes, cabbage, carrots & cauliflower cheese
Dessert: Tart Tatin with Vanilla Ice Cream or maybe some Greek Yoghurt instead?!
Verity’s Unsurpassable Gluten Free Chocolate Brownie – here is the link to the recipe.
|Lunch with the Wright Family was lovely, as always. Adele, ever concerned about Toby being deprived of meat at home, cooked TWO pork loins just in case. I imagined Toby shoving slices in his coat pocket as we left like the chap did with the salmon in the film Trading Places. But no, we just left them with an entire pork loin to eat this week! We did bring the remainder of the cauliflower cheese home with us though.|
|Monday||Keith day off – C******** Shopping all day||Breakfast Bruschetta but for Dinner with a mixed radicchio, rocket, sorrel & celery salad (nasturtiums are dead & the rest is a bit jaded now but I am still harvesting) & Adele’s left-over cauliflower cheese. (P90 Nigella Express – here is the link to the recipe).||Our day out Christmas shopping turned into a frantic internet shop at the kitchen table instead, which is about par for the course at present. 3 of us LOVED the bruschetta, which was a doddle to make but the male FCs ate their obligatory token amount & then scoffed the toast & Adele’s left-over cauliflower cheese instead.|
|Tuesday||Jerusalem Artichoke & Leek Soup with Sourdough accompanied by pepper, fennel & carrot crudites & hummus dip. (P 117 Riverford Autumn & Winter Cooking – here is the link to the recipe).||Wondergut Winner: This is a BLINDER of a soup. We all agreed. Silky smooth, full of flavour, a doddle to make & packed with prebiotic goodness – what more can you wish for? Plus I, somehow (unintentionally), managed to make the sourdough so that it had just come out of the oven in time for dinner. We dipped warm sourdough with melted butter into our soup.|
Jo – Book Club – hopefully!
|Salmon Hash accompanied by cauliflower & cavolo nero (P151 Food From Plenty by Diana Henry – here is the link to the recipe).||Minor school crisis for one of the FCs so the evening unravelled somewhat. I was trying to cook dinner, as well as cook the spinach & mushroom aloo for Friday, help a child do viola practice & then firefight school crisis on the phone & get out for Book Club. Fortuitously, my brother popped in & finished off cooking the dinner for me whilst I was on the phone. The hash was pure unadulterated comfort food. All wolfed it. I think I may also be becoming a little addicted to cavolo nero.|
|Thursday||To London for The Gut Stuff Supper Club – whoop whoop||Pops & Jules in charge & the rumour is Fish and Chips is on the Menu.||I had an AMAZING night with other people who are as excited about microbes as me. I also got to eat a fabulous range of microbe-friendly fodder – here is a link to the menu. If you are interested in attending one of The Gut Stuff’s supper clubs, here is the link to buy tickets. It is a great way of seeing just how delicious gut-friendly food can be. The FCs, on the other hand, had fish & chips. Which they rated 10 out of 10.|
|Friday||Wondergut meetings all day & then home to the washing.||Mung Bean Dahl with Meatball Sauce & Lentil Curry accompanied by naan breads, spinach & mushroom aloo & leeks.||This sounds rather eclectic. Because it is. I am clearing out the left-overs from the freezer ready for some C******** cooking. The meatball sauce went beautifully with the mung bean dahl & the spinach & mushroom aloo successfully sneaked some bits of mushroom past the FCs.|
© Jo Webster November 2017