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Ingredients For the chickpeas: 1 ¾ cups cooked chickpeas (equivalent to a 15 ounce can)2 T olive oil1 tsp smoked paprika1 tsp cumin1 pinch cayenne pepper½ tsp chili powder For the broccoli: Broccoli¼ cup vegetable brothSalt and pepper For serving: 1 cup raw long grain brown rice, or quinoa1 avocadoDiced purple cabbageBBQ sauce for serving Method Chickpeas: Preheat oven to 425 degrees F. In a mixing bowl, combine the chickpeas, olive oil, paprika, cumin, chili powder, and cayenne until evenly coated. Place on a baking sheet lined with parchment paper and cook for 20 minutes. Shake the pan halfway through to ensure the chickpeas are evenly roasted. Rice/quinoa: While the chickpeas cook, make the rice or quinoa on your stovetop as directed on the package. Broccoli: Place ¼ cup of broth in a sauté pan. Turn the heat to medium. Cut your broccoli into bite-size florets and sauté until desired…

This recipe first appeared in Dr. Will Bulsiewicz’s new book, Fiber Fueled (Penguin 2020). This simple dinner combines two of our favorite plant-powered foods: calcium and iron-rich tofu and bok choy. Baby bok choy is more tender than the bigger bok choy, so if you prefer a milder vegetable, select that one instead.  Makes 2 servings Ingredients 1 ½ cups vegetable or Biome Broth, divided 2 scallions, white parts removed, green parts only, thinly sliced1 tablespoon freshly grated ginger1 tablespoon tamari 3 cups bok choy, leaves and stems separated3 ounces bamboo shoots (rinsed from canned) 1 tablespoon yellow curry powder* (select a mild curry if you are sensitive to spice)1 tablespoon garam masala powder*½ cup canned coconut milk7 ounces firm tofu, pressed** and cubed1 teaspoon toasted sesame oil1 ¼ cups cooked brown rice, for serving Method Heat 2 tablespoons broth in a large skillet or wok over medium-high heat until shimmering. Add in…

Legumes and whole, gluten-free grains are rich in indigestible plant fibers that feed beneficial gut bacteria for optimal health and immunity. Serve alongside a large salad and this meal will be one that both you and your gut bugs will love! This meal is also great as leftovers and the perfect lunch option during this time at home. Ingredients 4 medium cloves garlic, chopped 1 tablespoon ground cumin 1 to 2 teaspoons fine sea salt Freshly ground black pepper 5 cups water 1 cup brown basmati rice, rinsed and drained 1 cup brown or green lentils, picked through, rinsed and drained ⅓ cup extra-virgin olive oil 2 medium yellow onions, diced Optional for serving: avocado slices, hummus, chili-garlic sauce, harissa, or sriracha, diced green onions, chopped cilantro Method In a large soup pot, combine the garlic, cumin, and salt and about 1/2 a teaspoon of freshly ground black pepper. Add…

Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio Serves 6 How do you make lettuce exciting? Well, let us tell you—grill it! The texture of grilled lettuce goes perfectly with this rich, tangy, versatile, Caesar-like dressing. If you don’t have an outdoor grill, this can just as easily be made on a cast-iron grill pan over the stove. Ingredients: 2 slices whole-grain bread½ garlic cloveExtra-virgin olive oil, for drizzling3 heads romaine lettuce2 radishes, sliced paper-thin2 tablespoons chopped chives2 teaspoons capers, drained2 tablespoons hemp seedsSea salt and freshly ground black pepper Lemon wedges, for serving¼ cup microgreens (optional)Pinches of red pepper flakes (optional) Dressing ½ cup raw cashews1 garlic clove2 tablespoons fresh lemon juice2 teaspoons Dijon mustard2 teaspoons capers, drained½ cup waterFreshly ground black pepper Directions: Preheat the oven to 350°F.…

This all-natural household cleaner is a staple for those practicing the Live Dirty Lifestyle. A natural disinfectant and harmless to the microbiome, mix this cleaner and use for all purposes and in every room in the house! Ingredients ½ cup white vinegar 4 cups of water 12 drops of tea tree oil 12 drops of lavender essential oil Method Combine the ingredients in a spray bottle and shake well before using. Recipe by Dr. Robynne Chutkan. First appeared in The Microbiome Solution (Penguin 2015).

Dr. Chutkan’s homemade facial scrubs for oily and dry skin, which can be found in her bestselling book, Gutbliss (Penguin 2013), are a great, all natural and microbe-friendly face wash. Enjoy these microbe-friendly scrubs once a week and make a larger batch for the entire body! Oily Skin Facial Scrub Ingredients 2 tablespoons raw honey 1 teaspoon oatmeal ½ teaspoon cornmeal ½ teaspoon lemon juice Method Moisten your face and hands with water and mix all the ingredients in the palms of your hands. Gently rub the paste all over your face in a circular motion for 1 minute. The cornmeal and lemon juice are great natural exfoliants, but if you apply too much pressure or scrub too hard, you can irritate your skin. Wash off with lukewarm water and a clean wet washcloth. This facial scrub can be used once a week. Make a larger batch to use on the…

*Makes 2 large bowls Ingredients 1 to 2 cups cooked brown rice or quinoa 2 to 3 tablespoons coconut oil or olive oil 1 red onion, thinly sliced 4 carrots, peeled and thinly sliced 3 stalks celery, thinly sliced 1 cup Curry and Turmeric Roasted Cauliflower (see below) 1 cup cooked chickpeas 1 bunch kale, stalks removed and discarded and leaves sliced thin 2 cups baby spinach 1 cup cherry tomatoes, sliced in half 1⁄4 cup dried Turkish apricots, chopped (or dried cranberries/cherries) 1⁄4 cup toasted pecans, chopped 1 bunch of fresh parsley, chopped (about 1⁄2 cup) sea salt and pepper to taste TURMERIC ROASTED CAULIFLOWER 1 head cauliflower, cut into bite-size florets 1 tablespoon curry powder 1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric) 2 tablespoons olive oil Sea salt and freshly ground black pepper to taste DRESSING 1⁄2-inch piece of fresh ginger, peeled and minced 2 tablespoons…