From Soil to Gut: A Recipe from the 42 ACRES Kitchen - 42 Acres
Organic healthy food as part of the 42 ACRES food philosophy

From Soil to Gut: A Recipe from the 42 ACRES Kitchen

Practice our food philosophy at home with this delicious and versatile dish from the Somerset kitchen. We believe wholly in the importance of nurturing a sustainable ecosystem – whether that be within the land itself or our own tummies, it’s all vitally connected. That’s why we’re so keen to encourage a positive gut connection: this intention starts from within us.

 

The 42 ACRES retreat menus regularly include an array of delicious fermented foods and use food from local farmland that has been grown in healthy soil, using regenerative farming practices, which actively connects us to the ritual of growing, harvesting, and enjoying our food to the fullest. This ensures a conscious process – from the ground to our guts.

 

This rice salad is both a joy to eat and a boost to your digestive system, with the sauerkraut actively nourishing your microbiome, which can easily become depleted through lack of consuming nutritionally whole foods, yet studies show it is an integral part of the body’s overall health and brain function.

 

You could also make a big batch of kraut and keep it in the fridge as a ready addition to any meal that your body will thank you for. Enjoy!

 

  • Brown rice salad with purple kraut and micro greens:
  • 2 cups of cooked brown rice
  • Handfull of micro greens or sprouts
  • 2 tsp apple cider vinegar
  • Half a bunch of finely chopped spring onion
  • Salt
  • Pepper
  • Sumac
  • 1/2 cup purple sauerkraut*
  • Mix all ingredients together, sprinkle with some extra micro greens

 

*To make sauerkraut:
1 medium red or white cabbage
1.5 tbsp salt
1tbsp caraway seeds
1 tbsp juniper berries
4 bayleaves
Large kilner jar
Small kilner jar which fits into large jar, filled with water
Both sterilized

 

How to:
Chop the cabbage finely
Mix the spices and the cabbage in a big bowl, massage everything
together
Start filling  the cabbage & spice mix into the large jar, pressing it down and filling with the liquid from the big bowl
When jar filled up to top, weigh it down with the small jar till the cabbage is submerged in the liquid
Cover the large jar with a cloth and secure it with a rubber band
The next 24hrs press down the little jar regularly
Let it sit at warm room temperature for 3 to 10 days
Once it’s ready fermented keep it in the fridge

 

Head Chef, Axel, at 42 ACRES, Somerset, photographed by Jamie Lau

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