Probiotic Veggie Sauerkraut Tartine

June 27, 2019
This gut loving, quick & easy vegan lunch will have you doing cartwheels in the kitchen! This may be a small lunch, but it packs a mighty punch with all the nutrients you will need to leave your gut smiling. Recently, I have been adding sauerkraut to my dishes and oh my I have seen such improvements to my overall gut health. It is said that sauerkraut feeds the good bacteria in the gut and helps to combat inflammation, but not only that, it has several other health benefits too: Improves Your Digestion. Boosts Your Immune System. Helps Reduce Stress and Maintain Brain Health. May Promote Heart Health. Contributes to Stronger Bones. It's a no-brainer really. Ps.. with my cooking I tend to stay away from "Quantities", and just go with the flow. So please, use as much or as little of the ingredients as you desire.
Probiotic Veggie Sauerkraut Tartine

Probiotic Veggie Sauerkraut Tartine

Recipe Type: Detox Sandwiches
utensils YIELDS 1 Serving
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  • Asparagus
  • Red Cabbage
  • Beansprouts
  • Beetroot hummus
  • Sauerkraut
  • Rye bread
  • 1/4 lemon, juiced
  • 1/2 fresh Red Chilli
  • Pumpkin & Sunflower seeds
  • Asparagus
  • Red Cabbage
  • Beansprouts
  • Beetroot hummus
  • Sauerkraut
  • Rye bread
  • 1/4 lemon, juiced
  • 1/2 fresh Red Chilli
  • Pumpkin & Sunflower seeds
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Directions

1. Prepare the asparagus stems, roughly chop the red cabbage and take a handful of beansprouts, fry together with olive oil, and add some Himalayan salt & black pepper to taste.
2. Toast your bread, and add a generous amount of beetroot humous.
3. Layer the toast with the cabbage, asparagus and beansprouts.
4. Drizzle with olive oil and a squeeze of lemon.
5. Add the fresh chilli and any additional extras such as seeds or nuts.

Also by Victoria: I Follow The 5 R’s Protocol To Reset My Gut—& It Heals Moodiness And Pain, Every Time
Skin-Revitalizing Dragon Fruit Smoothie Bowl
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Photo: Victoria Bennett


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Originally from the UK, Victoria is a self-proclaimed food enthusiast armed with a BSC in Psychology, who has been on the road for 18 months. When she’s not trying out new vegan dishes, she can be found sipping green tea or practicing yoga on her balcony.

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