Gut Health Blog

Healthy Cranberry Sauce  LoadingAdd to Favourites list

Green List 1 servings

Nutrition

290 Kcal
1g Fat
75g Carbs
63g Net Carbs
47g Sugars
2g Protein

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Butternut Squash and Quinoa Salad  LoadingAdd to Favourites list

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Nutrition

215 Kcal
8g Fat
36g Carbs
26g Net Carbs
10g Sugars
7g Protein

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Pecan Pie  LoadingAdd to Favourites list

Orange List 12 servings

Nutrition

360 Kcal
26g Fat
32g Carbs
27g Net Carbs
22g Sugars
4g Protein

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Simple Cabbage Salad  LoadingAdd to Favourites list

Green List 2 servings

Nutrition

106 Kcal
5g Fat
14g Carbs
7g Net Carbs
7g Sugars
3g Protein

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Cabbage and Basil Soup  LoadingAdd to Favourites list

Green List 4 servings

Nutrition

165 Kcal
5g Fat
20g Carbs
15g Net Carbs
9g Sugars
13g Protein

Cabbage is a remarkable remedy for ulcerative colitis, stomach ulcers, and duodenal ulcers. The key nutrient in this remedy is vitamin U (S-methyl methionine), and cabbage has copious amounts.

It is also a super source of vitamins C, A, and K. Vitamin K assists with intestinal function and ultimately decreases chronic inflammation. These nutrients aid the proper functioning of the immune system, too.

With basil, coriander, parsley, sweet potato, and zucchini delivering more inflammation-reducing compounds and detoxifying effects on the digestive tract, this is a wonderful soup to support optimum health for your body.

Soothing and warming, delighting the tastebuds, nourishing your gut and mind, you can feel the healing benefits the moment you start eating.

Mindfully eat your cabbage and basil soup to maximize the healing!

Love soup? Try these EBS recipes

Green Vegetable

Broccoli & Kale

Broccoli & Asparagus

Zucchini, Onion & Sweet Potato

Ingredients

  • 1 small cabbage (450g or 1lb)
  • 2 medium zucchini (300g or 10.6oz)
  • 1 onion
  • 1 medium sweet potato (approx. 130g or 4.6oz)
  • 4 garlic cloves
  • 30g basil
  • 30g coriander
  • 15g parsley
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1l bone broth or water
  • 1 tbsp olive oil

Directions

  1. Place the olive oil in a deep pan on medium heat. Add the chopped onion and crushed garlic. Fry for 5 minutes until the onion starts looking translucent.

  2. Shred the cabbage, slice the zucchini, peel and chop the sweet potato.

  3. Add all the vegetables and stir fry for 5 minutes. Add sea salt, pepper, herbs, and cover with water or bone broth.

  4. Bring to a boil and simmer for 30 minutes.

Serving Tips

Great on its own or served with our Bread Rolls.

Storage Tips

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Orange List 12 servings

Nutrition

260 Kcal
16g Fat
29g Carbs
25g Net Carbs
18g Sugars
4g Protein

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Balsamic Roasted Vegetables  LoadingAdd to Favourites list

Green List 2 servings

Nutrition

250 Kcal
12g Fat
34g Carbs
23g Net Carbs
16g Sugars
7g Protein

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Eggplant With Tahini & Truffle Dressing  LoadingAdd to Favourites list

Orange List 2 servings

Nutrition

154 Kcal
5g Fat
24g Carbs
13g Net Carbs
15g Sugars
6g Protein

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Aioli Balsamic Dressing  LoadingAdd to Favourites list

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Nutrition

142 Kcal
13g Fat
6g Carbs
6g Net Carbs
5g Sugars
0g Protein

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Japanese Greens Salad  LoadingAdd to Favourites list

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Nutrition

132 Kcal
8g Fat
16g Carbs
7g Net Carbs
6g Sugars
4g Protein

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Liver Detox Omelet  LoadingAdd to Favourites list

Green List 1 servings

Nutrition

315 Kcal
19g Fat
14g Carbs
9g Net Carbs
8g Sugars
24g Protein

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Green List 2 servings

Nutrition

309 Kcal
20g Fat
3g Carbs
2g Net Carbs
1g Sugars
29g Protein

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