Keep the vampires away with this spooky season with our creamy and garlicky Roasted Pumpkin Dip. Slather herbed pumpkin on top of whipped farmer cheese and whole milk, drizzle with olive oil to make this the perfect dip for any protein, bread, or veg.
Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular.
Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive system.
How to Eat More Prebiotics:
To optimize the environment for probiotics, it’s recommended to consume an accompanying prebiotic. Synbiotics are foods or supplements that contain both prebiotics and probiotics. Don’t let the name intimidate you, it’s very simple. If you’re making kefir smoothies (a source of probiotics) or pouring it over granola and fruit (source of probiotics), you’re eating a synbiotic meal.
Foods that contain prebiotics include fruits, vegetables, legumes, and whole grains. Simply pair them with probiotic-rich foods like kimchi, miso, tempeh, or kefir.
- 1 cup Farmer Cheese
- 1/2 cup Organic Plain Whole Milk Kefir
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- pinch of salt
- 2 cups roasted pumpkin
- 1/2 tsp dried parsley
- 1/2 tsp dried sage
- 1/2 tsp salt
- pinch of pepper
- 1 small garlic clove
- 1-2 tbsp olive oil
- 2 tbsp nutritional yeast
- In a 350 degree oven roast peeled and cubed pumpkin in olive oil, salt, and dried thyme. Once roasted, blend in the blender with garlic sage, and yeast.
- Top the kefir bowl with olive oil, herbs, and the roasted pumpkin spread.