Skip to main content
Anti-inflammatory Probiotic Bowl with Black Olives

Anti-inflammatory Probiotic Bowl with Black Olives

Mar 1st 2019

Fermented food is a great way to add probiotics to your diet and support your gut health. Gut health is pivotal to our overall well-being and has been the hottest area of scientific research in the past few years. Our microbiota – the good bacteria that resides in the gut – controls how we digest food and is linked with our mood, behavior, energy, weight, food cravings, hormone balance, immunity, and overall wellness. One of the best ways to support gut health is by consuming fermented foods(1). 

One of our favorite fermented foods is Black Botija Olives. They are savory and truly one of a kind. In this recipe, we combine them with Brussel sprouts and broccoli to add the sweetness of the green vegetables and serve them on the bed of brown rice with turmeric dressing. This combination of olives, cruciferous vegetables, and brown rice makes for a delicious macrobiotic bowl that boasts probiotics and all the anti-inflammatory and gut-supporting benefits of the olives and turmeric. It's quick and satisfying and makes for a great weeknight dinner option.

Shop the recipe


Pitted Peruvian Black Botija Olives Herbed & Pitted Black Botija Olives Organic Turmeric Powder

The recipe title

Servings

4

Time

2 hours

Ingredients

1 1/4 cup blueberries
3/4 cup Sunfood Cashews
1/2 cup Sunfood Cacao Paste wafers
1/3 cup Sunfood Cacao Butter wafers
1/4 cup maple syrup
1/2 tsp vanilla extract
sea salt

Method

Rinse and dry blueberries, making sure no water droplets are left. In a medium bowl, mix blueberries and cashews. Set aside. Melt Cacao Paste wafers and Cacao Butter wafers in a microwaveable bowl for 30-second intervals, stirring at every interval. Stir maple syrup and vanilla extract into melted cacao. Let chocolate cool slightly. then pour into a bowl of blueberries and cashews. Toss until blueberries and cashews are coated. Spoon tablespoon-sized clusters of blueberries and cashews onto a parchment-lined plate. Sprinkle with sea salt. Refrigerate clusters for 30 minutes.

Notes

The notes

Recipe & photos: Haley Jaenicke. Blog: thebalancedlife; IG: @haleyjaenicke.