SUPERCHARGEYOURGUTPUMPKIN SEED MILK GFWFDFSFVEG/Pumpkin seeds have traditionally been used as an anthelmintic (a substance that helps expel intestinal parasites), and in this gut-healing milk they’re teamed up with sesame seeds (from which tahini is made), which have been found to boost the absorption of vitamin E within the gut — helping to prevent infl ammation, oxidative stress and chronic disease development.Sunfl ower seeds also make a beautifully tasting creamy milk. They’re wonderful for aiding DNA repair, and detoxing the body of harmful or damaged cells. Place all the ingredients in a high-speed blender and whiz until creamy.Pour into a nut milk bag or sieve and strain into a sterilised airtight jug or glass jar. If using a nut milk bag, squeeze the bag until all of the milk is released.The milk will keep in the fridge for up to 4 days. You can use the seed pulp in raw cakes and biscuits, or as a fi ller in baking. To make Sunfl ower Seed Milk, use soaked sunfl ower seeds in the recipe above. For extra fl avour, you can toast the sunfl ower seeds before soaking them.You can also try hemp seed milk – an excellent choice if you’re a er a creamy and protein-rich milk that tastes like a blend between cashew and soy. To make this, blend 120 g (4 oz/1 cup) of raw hemp seeds with 750 ml (26 fl oz/3 cups) of water and 1 teaspoon of vanilla. 155 g (5 oz/1 cup) pumpkin seeds (pepitas), soaked in filtered water for 4 hours, then drained1 teaspoon flaxseed (linseed) meal1 litre (35 fl oz/4 cups) filtered water6 drops of liquid stevia2 tablespoons tahini1 teaspoon alcohol-free vanilla extractpinch of Celtic sea salt02_SYG_recipe section_124-159_SI.indd 1345/10/2017 2:11 PMSUPERCHARGEYOURGUTGREEN PIKELETSGFWFDFSFIs a Sunday morning really a Sunday morning without pikelets?When I reminisce about some of my favourite Sunday mornings, they always seem to involve late mornings, lazy tunes, light rain, and steaming hot pikelets with toppings galore!A er years of experimenting, I’ve fi nally come up with a gut-friendly pikelet recipe I know you’ll love.250 g (9 oz) bunch of English spinach, leaves roughly chopped 3 tablespoons chia seeds 50 g (1 oz/ cup) almond meal2 free-range eggs1 tablespoon smooth nut butter1 tablespoon food-grade diatomaceous earth (see page 43),such as my Love Your Gut Powder (optional)1 teaspoon ground cinnamon170 ml (5 fl oz/ cup) Almond Milk (see Note, page 153), or other milk of your choicegood pinch of Celtic sea salt1 tablespoon extra virgin coconut oil Place all the ingredients, except the coconut oil, in a food processor and blitz until smooth. Let the ba er rest for 5–10 minutes.Heat a frying pan over medium heat and add half the coconut oil.Using 2–3 tablespoons of ba er for each pikelet, cook them in batches for 5 minutes on one side, then fl ip them over and cook the other side for about 3 minutes.Transfer the pikelets to a plate and keep warm while cooking the remaining ba er. Serve warm, with your favourite toppings.03_SYG_recipe section_160-199_SI.indd 1665/10/2017 2:13 PMSUPERCHARGEYOURGUTLEMON & GARLIC CHICKEN WITH OLIVESGFWFDFSFHere’s a gut-loving lemon and garlic bake that’s eff ortless to make and suitable for the whole family to enjoy.4 chicken thighs, on the bone, with the skin on,about 900 g (2 lb) in total1 garlic bulb, cut in half1 lemon, cut into wedges or thick slices200 g (7 oz) black or green olives, or a mix teaspoon chilli flakes teaspoon fennel seedsa few rosemary sprigs1 tablespoon extra virgin olive oil150 ml (5 fl oz) good-quality chicken broth or bone stock,such as the Gut-Healing Turmeric Chicken Broth on page 192Preheat the oven to 180°C (350°F). Season the chicken thighs with sea salt and freshly ground pepper. Place, skin side up, in a single layer in a baking dish that will fi t them quite snugly. Arrange the garlic bulb and lemon wedges around, along with the olives.Sprinkle with the chilli fl akes, fennel seeds and rosemary. Drizzle with the olive oil and pour in the stock. Cover the dish with foil, transfer to the oven and bake for 20 minutes. Remove the foil and roast for a further 20–25 minutes, or until the skin is golden. Serve with your choice of accompaniment. 05_SYG_recipe section_230-259_SI.indd 2505/10/2017 2:19 PM05_SYG_recipe section_230-259_SI.indd 2515/10/2017 2:19 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >