In my City Solicitor interview I talk about the importance of clean eating. You can’t have a clear, calm, strong body and mind if they are undernourished, or full of unnecessary junk. This is one of the reasons that healthful veggie food is a cornerstone of Yoga Holiday With Paul — it is essential to put good things in your body to get a good result.
Probiotic foods are rich in bacteria that is thought to benefit our gut and overall well-being. Here are six super probotic foods to add to your meals.
Eating natural yogurt is a great way to get a big dose of gut-friendly bacteria. It is one of the most popular probiotics because it is also rich in protein and calcium, making it an all-around good addition to your diet. If you don’t eat dairy but still want the benefits of yogurt look for soya yogurt with live cultures.
Sauerkraut is a great addition as a side-dish, or a snack, and is full of the same Lactobacillus bacteria that is found in yogurt. You can make your own, if you’re patient, or look for unpasturised sauerkraut at the health food store. The pasturised stuff has been heat treated to kill bacteria, so it won’t provide the same benefits.
If you are a fan of Korean food you’ve probably already tried kimchi. It is a fermented veggie dish made from cabbage, radishes, and scallions, blended in a paste of red pepper, salted shrimp, or kelp powder. It contains loads of live cultures, as long as it isn’t pasturised.
Did you know olives are a naturally fermented food? Salt-water brined carry live cultures, just like sauerkraut and kimchi. For maximum gut benefits you’re probably best off buying bulk olives from the market or deli. They are less likely to have been heat-treated and sanitised like the tinned or jarred varieties.
Whether enjoyed on its own as a soup, or used as a base for brother, or another dish, miso is a great way to get more probiotics. Miso is made of fermented soybeans so it not only benefits your gut, it is also a complete protein.
This Indonesian staple is a great, gut-boosting alternative to tofu in sandwiches, salads or stir-fries. Made from fermented soy (and sometimes other grains) it has a lovely dense texture and nutty flavour. Like tofu, it soaks up marinade and seasoning, making it a great ingredient for all kinds of dishes.