Recipes & Blog — Recipes

Welcome to the third instalment of The Cultured Collective's blog series Eat & Greet where we're talking all things food, health and wellness with some of our favourite people and sharing delicious recipes to inspire you to get experimenting with kimchi and sauerkraut. This month we sat down with Jeannette Hyde, nutritional therapist and author of The Gut Makeover, and The Gut Makeover Recipe Book. Hello Jeannette! Please let our readers know a little about your work... The Gut Makeover book was at the forefront of the gut health revolution when it was first published in 2015. I took the...

INGREDIENTS Servers 2 2 slices of sourdough bread 75g Gruyere cheese grated 4 TBS of The Cultured Collective Smoked Chipotle Sauerkraut  1 TBS of French mustard 1 TBS of Worcestershire sauce METHOD 1. Toast the bread in a toaster lightly. 2. Mix the cheese, mustard, Worcestershire sauce together in bowl and mash together with a fork. 3. Spread the cheese mixture on top of the toasted bread and place under the grill inside your oven (most regular ovens have a grill setting). Toast for about five minutes or till the cheese mixture starts to melt and blister. 4. Top with...

Welcome to the second instalment of The Cultured Collective's blog series Eat & Greet where we're talking all things food, health and wellness with some of our favourite people and sharing delicious recipes to inspire you to get experimenting with kimchi and sauerkraut. This month we sat down with Hannah Truman of Gypsy Kitchen. Hello Hannah! Please introduce yourself to our readers... Hi, my name is Hannah. I am a qualified nutritionist, plant-based recipe developer and passionate foodie. I haven't always had an easy relationship with food, but it was my own journey of healing that eventually lead me to...

This all-American salad has been given a gut friendly, aniseed-ey twist with a generous helping of sauerkraut and fresh fennel. A classic combination of flavours that turn a few simple ingredients into something really special. If you'd like to stay in the more traditional camp, feel free to substitute the Natural Yoghurt for Mayo. INGREDIENTS Serves 4 1x Mixed Leaf Salad Bag (~150g) we like Watercress, Rocket & Spinach 150g red grapes 100g Fennel, Soured Apple & Dill Kraut 60 g Walnuts 2 Apples (we like Pink Lady) 1 Fennel Bulb For the Dressing 250ml Natural yoghurt 1 Lemon (juiced)...