Batch Cooking Inner Strength Day 1: Roasted Vegetables with Fermented Onions on Cashew Herb Dip
Welcome to our second Batch Cooking Week: Inner Strength – anti-inflammatory and gut-friendly eating, without sacrificing enjoyment. Healthy eating doesn't start with deprivation, but with conscious choices. It doesn't mean following complicated rules or restricting yourself with strict plans – on the contrary. It can be easy, flavorful, and full of moments of pleasure. This week shows how simple it can be to strengthen yourself from within with the right choice of ingredients, while also creating a small treat for the body with every meal.
Gut-friendly nutrition
Our digestion is the center of our well-being. A healthy gut is not only essential for good nutrient absorption, but also plays a crucial role in our immune system, our energy, and our general well-being. At the same time, anti-inflammatory foods can help to relieve the body and provide more balance and inner calm.
This week focuses on exactly these principles – with a selection of recipes that specifically contain ingredients that are good for the gut, reduce inflammation, and are incredibly flavorful at the same time. We focus on simple, everyday dishes that show that healthy eating doesn't have to be complicated.
Weekly Plan
Are you just starting with Batch Cooking and want to learn more about it?
Then feel free to check out our Batch Cooking Basics article first. Here you will find all the most important tips & tricks on the topic. In our Ebook, you'll learn everything you need, from the Prep Day to a practical shopping list, so you're well prepared.
Already prepared
Before we dive into the preparation, let's take a look at the ingredients prepared from your Batch Cooking Prep-Day. We have described how to efficiently prepare your Prep Day, including all steps and recipes, in our Batch Cooking E-Book.
Made on Prep Day:
- Roasted vegetables
- Fermented onions
- Cashew herb dip
- Sprouts
Recipe: Roasted vegetables with fermented onions on cashew herb dip
Now to the heart of this post -
Ingredients:
- Olive oil
- Cumin
- Sourdough bread
- Heat roasted vegetables (cauliflower, carrots, zucchini, bell peppers) in a pan with 1 tsp olive oil and ½ tsp cumin.
- Spread cashew herb dip on a plate, arrange the warm vegetables on top.
- Garnish with fermented onions and sprouts.
- Optional: Toast 2 slices of sourdough bread until crispy and arrange as well.
Fermented red onions and home-grown sprouts are true superfoods for a healthy gut flora. Thanks to the natural fermentation process, valuable probiotic cultures are activated, strengthening the microbiome and supporting digestion. At the same time, their natural ingredients have an anti-inflammatory effect, reducing inflammation and promoting a robust immune system. Ideal for conscious eating, these nutrient-rich foods contribute sustainably to a healthy gut.
On day 2, spinach and lentil pancakes with cashew herb dip await you – protein-rich lentil pancakes are a great alternative to traditional flour dishes and provide an extra portion of iron. The avocado herb cream provides healthy fats and a pleasant creaminess.
Enjoy your first Batch Cooking day - bon appétit.
