Campbell - VEGAN HIGH PROTEIN MADE USING PLANT BASED INGREDIENTS : Recipes for Muscles and Toned Body that you can make in 30 Minutes or Less this Summer

VEGAN HIGH PROTEIN MADE USING PLANT BASED INGREDIENTS Recipes for Muscles and Toned Body that you can make in 30 Minutes or Less this Summer By Wilson Campbell
Copyright 2021 Wilson Campbell All rights reserved. COPYRIGHTS Orders: Please contact www.allaboutguthealth.com You can also order via the email address allaboutguthealth@gmail.com First published 2021 Copyright 2021 and Wilson Campbell. All rights reserved. All rights reserved. Apart from any permitted use under UK copyright law, no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information, storage or retrieval system, without permission in writing from the publisher or under license from the Copyright Licensing Agency Limited. Further details of such licenses (for reprographic reproduction) may be obtained from the Copyright Licensing Agency Ltd, Saffron House, 6-10 Kirby Street, London EC1N 8TS.

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Table Of Contents Disclaimer This book does not intend to give you any medical advice whatsoever. I am not a medical doctor by profession. Im someone who struggled with this problem for over 5 years. So I can actually relate to you as youre going through this problem. I share some of my stories, symptoms, and the various negative experiences that I had while going through this problem and then how to restore your gut health.

This book is meant to show you if youre someone with gut or digestive issues, that there is light at the end of the tunnel. You can actually recover from these gut issues, if only youre willing to follow everything that has been laid out in this book step-by-step.
BOOK #1

Cayenne Chicken Skewers with Black Bean Salsa

Servings: Prep time: 1 hr. 10 mins Cook time: 8 minutes Ingredients 1 teaspoon of cayenne pepper 2 teaspoon of smoked paprika 1 teaspoon of ground cumin 2 crushed cloves of garlic 2 tablespoons of olive oil chicken thighs that have been cut into pieces 2 limes that have been cut into half 1 cup of thick style yoghurt 2 tablespoons of sriracha for the black bean salsa 1 bunch of coriander leaves that have been chopped into pieces 400g can of black beans that have been rinsed and drained 1 cups of finely shredded kale 1 jalapeno that have been thinly sliced 1 red onion that have been finely chopped into pieces cup of extra virgin olive oil Directions First of all, you will combine the garlic, cumin, paprika, the cayenne and the oil together in a bowl. Then you will add the chicken to the bowl and turn it to a coat. for it to marinate. for it to marinate.

Next, you will heat a barbecue on high heat. Then you will cook the skewers while turning it for about 4 min, then you will add the limes that have been cut side down. Then you will cook it for another 4 minutes until the limes become charred and the chicken cooks through. Then keep the mixture aside slightly covered with a foil to rest for about 5 min. Now for the salsa, you will take all its ingredients, combine it in a medium bowl, and then season the mixture with the juice of one lime.

Bavette Steak with Pickled Golden Beetroot

Ingredients 2 cloves of garlic that have been sliced 4 thyme sprigs 1/3 cup of extra virgin olive oil 1.4kg of bavette that have been cut into pieces 50g of unsalted butter that have been cut into half for the pickled golden beet root 1 cup of apple cider vinegar 1 cup of white wine vinegar cup of caster sugar 1 teaspoon of mixed peppercorns 5 thyme sprigs 3 cloves of garlic that have been sliced golden beetroots that have been scrubbed.

Bavette Steak with Pickled Golden Beetroot

Ingredients 2 cloves of garlic that have been sliced 4 thyme sprigs 1/3 cup of extra virgin olive oil 1.4kg of bavette that have been cut into pieces 50g of unsalted butter that have been cut into half for the pickled golden beet root 1 cup of apple cider vinegar 1 cup of white wine vinegar cup of caster sugar 1 teaspoon of mixed peppercorns 5 thyme sprigs 3 cloves of garlic that have been sliced golden beetroots that have been scrubbed.

Directions For the pickled beetroots, you will place the thyme, peppercorns, the sugars, the vinegars and the water in a sauce pan. Now take the mixture and allow it to simmer over medium heat, and then cook it while stirring it occasionally, for about 4 minutes until the sugar in it dissolves. Now take out the mixture from the heat, add into the sliced garlic, stir it, then set it aside to cool and infuse. Now take the beetroots, trim some tops from it and leave a 3cm attached to it. Use a mandolin and thinly shave the beetroot through the top. Place about 1/3 of the beetroot in a sterilized jar and pour in about 1/3 of the pickling liquid.

Now repeat the same process with the remaining pickling liquid and the beetroot. Then seal the jar and set it aside overnight at room temp for it to pickle. Now preheat your oven to about 180 degrees. Then place 2 oven proof fry pans on medium high heat. Now divide the thyme, garlic and the oil between the fry pans. Then season the steak and add it to the pan.

Then cook it for about 2 minutes on each side until it turns brown. Add the butter and transfer the pans to the oven. Cook it again for about 4minutes until it cooks to your liking. Take it out from the oven and baste it with some melted butter. Rest it and cover it with a foil for about 5 minutes To serve it all you need to do is to slice steak it against the grain and serve it with the pickle beetroot.

Christine Man Fields Chicken Turmeric Soup

Ingredients 2 chicken breasts 1 tablespoons of sunflower oil with some extra to brush 200g of noddles that have been cooked Thinly sliced long red chilli Sliced spring onions Sliced chives Mint leaves For the turmeric spice paste 1 Tablespoon of finely grated galangal 1 Tablespoons of finely grated turmeric 2 Small red chillies that have been chopped 6 Candlenuts or 12 macadamias 3 Lemongrass stalks that have been finely grated 6 Red eschalots that have been chopped 6 Lime leaves that have been shredded 4 Garlic cloves that have been chopped 2 Tablespoons of sunflower oil Directions For the spice paste, you will put all the ingredients in a food processor and whiz them until they turn into a paste.

Next, you will cut the chicken into half ways. Then run about 2 tablespoons of the spice paste into the chicken and chill it for about 1 hr. Then you will heat the oil in a pan and place it over medium heat. Then add the remaining spice paste and cook it while stirring it from time to time until it becomes fragrant. Now you will add all the broth ingredients excluding the pepper and allow it to boil. Then reduce the heat and allow it to simmer for about 10 minutes.

Next you will strain the discarding solids. Then when you are ready to serve all you need to do is to reheat the broth in a clean saucepan and stir in the pepper. Then brush a chargrill pan with some oil and place it over high heat. Then you will grill the chicken for about 2 minutes on each side or until the chicken cooks properly. Then you will cut the chicken into thin strips. Next, you will divide the noodles and the broth almond the bowls.