Next week is National Gut Week, an annual week that runs this year from the 23rd-29th August, whose aim is to help people understand the importance of good digestive health by providing free information and advice on how to achieve a healthy gut (see www.loveyourgut.com)
There are some fabulous recipes by chef Anthony Worrall-Thompson on behalf of Gut Week that suit wls patients. They are high in protein, low in fat and definitely low in sugar. I tried the Thai Steamed Salmon recipe below yesterday and it was a resounding success. Served hot with rice or noodles and some steamed green vegetables it makes a very nutritious main meal but equally good served cold with a little salad.
Thai Steamed Salmon
small bunch of coriander
12 mint leaves
1/2 tsp salt
2 cloves garlic, crushed
3 green chillies, seeded and chopped
3 tbsp lime juice
1 tbsp golden caster sugar
1 tsp chopped fresh ginger
1 tbsp Nam Pla (Thai fish sauce)
4 x 125g salmon fillets
1. Blend the coriander leaves and stalks with the mint, salt, garlic and chillies in a food processor to make a rough paste. Add the lime juice, sugar, ginger and fish sauce and process until fairly smooth. Spoon into a heatproof bowl and combine with the salmon. Cover and leave to marinate for 20 minutes.
2. Boil some water in the bottom half of a steamer. Place the bowl with the marinated salmon in the top half and steam for 6-8 minutes, or until cooked.
3. Serve with rice or noodles and vegetables.
WLS PORTION: 1/2
Image courtesy of Gut Week. For more information visit www.loveyourgut.com