Do you want to fully enjoy summer without worrying about your stomach? Discover our 3 anti-bloating recipes and concoct dishes that are both healthy and delicious for soothed digestion.
Recipe #1: Cucumber tagliatelle with smoked salmon 💚
Ingredients (for 1 person):
- 1 cucumber
- 1 to 2 slices of smoked trout or smoked salmon
- A few fresh mint leaves
- A few fresh basil leaves
- 150g of 0% white cheese
- Olive oil
- Salt
- 1 clove of garlic
Preparation time : 10-15 min
Preparation :
- Cut cucumber tagliatelle with a vegetable peeler.
- In a bowl, mix the fromage blanc with a drizzle of olive oil, salt and pepper.
- Roll the basil and mint leaves around themselves, then cut them finely and add them to the preparation.
- Slice the garlic clove into thin slices and add them to the mixture.
- Add half of the cucumber tagliatelle to the sauce and mix well.
- Arrange on a plate, placing the other half of the tagliatelle on top, then add the pieces of smoked salmon.
- Serve and enjoy!
Recipe #2: Dahl with coral lentils and spinach 🧡
Ingredients (for 4/6 people):
- 200g coral lentils
- 400ml coconut milk
- 400ml hot water
- 130g fresh spinach
- 1 carrot
- 1 red onion
- 2 cloves garlic
- 1 tsp ground turmeric
- 1 tbsp curry
- 1 lime
- Salt pepper
- Olive oil
- 150g semi-whole grain basmati rice
- (Optional) A few coriander leaves
Preparation time : 30 minutes
Preparation :
- Soak the red lentils in water for 15 minutes, then drain them.
- Peel and slice the onion, garlic and carrot. Brown them in a pan with a drizzle of olive oil for about 5 minutes.
- Add the red lentils, coconut milk, hot water, turmeric and curry. Salt, pepper, mix, and cover the pan. Leave to simmer for 30 minutes over low heat, stirring regularly. If it sticks, add a little hot water.
- Meanwhile, cook the rice according to package directions.
- Wash and hull the spinach. Add them to the pan after 25 minutes of cooking and cook for another 5 minutes, until reduced.
- Serve the dahl with the rice and a lime wedge. Enjoy your food !
Recipe #3: Sweet potato stuffed with feta and kale 🤎
Ingredients (for 2 people):
- 2 sweet potatoes
- 100g kale
- 75g feta
- Olive oil
- 1 clove of garlic
- Paprika, salt, and pepper
Preparation time : 45 minutes
Preparation :
- Preheat your oven to 200°C. Wash the sweet potatoes and prick them in several places with a fork. Place them on a baking tray, drizzle them with olive oil and bake them for about 45 minutes, until they are tender.
- Meanwhile, heat a drizzle of olive oil in a pan. Add the chopped garlic clove and chopped kale, sauté for a few minutes and season with salt, pepper, and sweet paprika.
- When the sweet potatoes are cooked, remove them from the oven and cut them in half lengthwise. Lightly mash the flesh with a fork to make room for the filling.
- Scatter the sautéed kale over the sweet potatoes and crumble the feta on top. Return the stuffed sweet potatoes to the oven for a few minutes to lightly melt the feta.
- Serve hot and enjoy!
