Make high-protein, gluten-free banana bread with pure ingredients, fiber, and flavor. A nutritious recipe for a stable, delicious start at any time.

Gluten-free shortbread with almond flour, date-tahini caramel and chocolate. A fiber-rich dessert with slower carbohydrates, a soft shortbread base, and a homemade caramel layer. Perfect for freezing as a healthier alternative to classic shortbread or caramel slices.

Healthy gluten-free cookies with almond flour and homemade keto chocolate. A high-fiber recipe without white flour, with vegan butter, cocoa, and slower-digesting carbohydrates for more satiety and more stable energy.

Ta-da! Meet the star of this recipe, the YACON! This root vegetable is originally from Peru. I recently bought it from my Belgian organic farmer, so I believe it can be easily grown anywhere in the world. Yacon is rich in vitamin C and has a high content of FOS (fruit-oligosaccharides). This is a prebiotic fiber that feeds healthy gut bacteria. Yacon is low in calories and a good alternative to regular potatoes, which are virtually fiberless and raise blood sugar levels too much. Diabetics or people with prediabetes, in particular, can greatly benefit from adding this healthy complex carbohydrate source to their diet. Low glycemic index, low fructose content, yet very filling, so also great for weight loss! Here's an easy recipe right away with this versatile vegetable. Delicious stir-fry with yacon and bok choy Prep time: 10 Min Cook time: 15 MinTotal: 25 Min Personally, I love the combination with eggplant and coconut milk. Bok choy is a good source of magnesium, calcium, B6, and vitamin C. If you suffer from heartburn or too much heat in the body, moderate the garlic and Thai curry. Ingredients 1 or 1/2 organic bok choy 1 eggplant 3 Yacon 1 pack smoked tofu 3 cloves garlic 1 red onion 2 tbsp coconut oil 1 can extra virgin coconut milk 2 tsp homemade Thai curry (check recipe) 1 tbsp Shoyu or salt fish sauce optional 2 tbsp mushroom sauce or to taste black pepper handful fresh cilantro 2 stalks lemongrass 1 zucchini Instructions Clean the vegetables by washing them and dicing them. Slice the yacon and bok choy. Dice the tofu. Heat some oil in a wok along with the Thai curry, garlic, lemongrass, and onion. Fry until translucent and the aroma of the spices reaches your nose! Add the eggplant, zucchini cubes, and yacon slices. Make sure the spices are well mixed with the vegetables. Add the mushroom sauce, shoyu, and optional fish sauce (anchovy). Stir until everything is half-cooked. Then add the tofu and coconut milk. I like to use the least liquid part of the milk, but save the rest in case the curry becomes too dry. Add a little more at the end if needed. You can also use the watery part of the can for a smoothie, soup, or drink it as is. Perhaps cover with a lid until the eggplant is tender. Sprinkle the fresh cilantro and black pepper over everything and stir. Ready to serve! More recipes can be found in my ebook

Gluten-free Sweet Potato Brownies contain more fiber and are deliciously moist! And easy to make. Just try it out.

This gluten-free, low-carb zucchini bread is a delicious and easy way to eat more vegetables! With our Belomix, it's ready for the oven in just 5 minutes.

Parsley root is a great companion in all kinds of dishes, but in this soup, it's a perfect marriage with kohlrabi.

This soup is light in flavor but sufficiently satiating when it comes to nutrients and protein. Delicious with a few slices of Bollywood bread! You won't leave hungry! The spices boost your digestion and improve the digestion of the lentils. Servings: 8 servings Calories: 150 kcal Ingredients - 2 leek stalks - 4 carrots - 2 celery stalks - 1 onion - 1 head of garlic - 1 handful of white cabbage - 2 zucchinis - 1 tsp black mustard seeds - 1 tsp cumin seeds - 2 cm fresh ginger, grated - 3 cm fresh turmeric, grated - 1 fresh or dried lime leaf - 1 1/2 tsp Himalayan or sea salt to taste - 1/2 tsp thyme - black pepper to taste - 3 tablespoons oil or ghee - 1 tsp asafoetida (optional) - 1 cup red lentils Method of preparation - Soak the lentils for some time (1/2 to 3 hours) and rinse before use. - Take a large braising pan and cover the bottom with oil. Add all the spices and fry until the seeds start to pop. If asafoetida is available, fry it first until its aroma is released, then add the rest of the spices. - Add the onion and garlic and stir constantly. If feeling lazy, add the rest of the vegetables and continue stirring. Cover with a lid and let it simmer on low heat. - Add the salt and pepper, the rinsed lentils, and cover with water. Bring to a boil and let it simmer for 15 minutes. Remove the lime leaf before blending the soup for a creamy texture. Tips If you want it more fiber-rich, add some more vegetable pieces and leave the soup unblended. Finish with some parsley, cilantro, and black sesame seeds. Finely chopped green chili pairs well with the lime flavor.

A plate full of color and flavor. That's what I strive for every day! Nutritious choices that really support your intestines. This lunch combines everything your microbiome needs: fiber, protein, plant-based fats, and polyphenols. Ideal for those who enjoy simple, clean meals, with ingredients their body recognizes. 🥗 What was on the table? Our delicious spicy Bollywood bread (ideal with salads, rich in fibre and gluten-free) Salad with beetroot, feta, fried leek, pumpkin seeds, parsley & coriander Fried bimi Beetroot hummus & tzatziki Olympus tea from Ohrganic Perfect for supporting your gut, keeping your blood sugar stable and gently building your energy. 🥬 Recipe: colorful salad with feta and beetroot Ingredients (for 2 persons): Lettuce mixture of your choice 2 cooked beetroots, cut into wedges 1 leek, thinly sliced, fried in olive oil until lightly caramelized piece of cucumber cherry tomatoes halved 100 g feta, crumbled 2 tbsp pumpkin seeds, roasted in a dry pan fresh parsley and coriander (to taste) Dressing: juice of 1/2 lemon 2 tbsp extra virgin olive oil 1 tsp mustard (Dijon or coarse) pinch of herbal salt and black pepper Preparation: Combine all salad ingredients in a bowl. Whisk the dressing in a separate bowl and then stir it into the salad. Garnish with fresh herbs and the roasted seeds. Fried Bimi or broccolini What is bimi, you might be wondering? It's a cross between broccoli and Chinese kale, perfect for a quick stir-fry. Ingredients 1 package of Bimi Sesame oil (unroasted) for frying Shoyu Black pepper Preparation: Heat the oil in a pan over medium heat. Add the bimi and cook until tender. Turn over. Add a little water if it threatens to stick. The steam will further cook the bimi. After 5 minutes, add a dash of shoyu and a few turns of the pepper mill. 🌿 Recipe: beetroot hummus Ingredients 2 cooked beetroots 1 can of chickpeas (drained) 1 to 2 tbsp tahini juice of 1/2 lemon 1 clove of garlic 1/2 tsp cumin powder pinch of salt, black pepper Preparation: Blend everything in a blender or with an immersion blender until smooth and creamy. Taste and adjust the flavor balance to your preference by adding a little more lemon, salt, or tahini. 🥒 Recipe: quick tzatziki Ingredients: 1/2 cucumber (grated and drained) 150 g full-fat (vegetable or sheep's) yoghurt 1 tbsp olive oil 1/2 clove garlic (pressed) a few sprigs of fresh dill (optional) salt & pepper Preparation: Mix all ingredients and let it steep in the refrigerator. The longer it sits, the more intense the flavor. Bollywood bread With just one bag of our mix , you can quickly make a 600g loaf of bread, packed with color and flavor. Two to three slices are usually more than enough. If you are not so adventurous in terms of taste, Berlin or Belo might be more your thing. ☕ The perfect tea to go with it Ohrganic's Olympus tea is a gentle blend of Greek mountain herbs. Rich in polyphenols that have anti-inflammatory properties and support your digestion. Ideal for lunch or as a moment of rest in the afternoon. 👉 Want to try it yourself? You can find the Bollywood bread mix here in our shop and the Olympus tea at Ohrganic.be Tag us on Instagram if you try the recipe. 📖 Sources: Sonnenburg & Sonnenburg, The Good Gut (2019) Govers et al., Polyphenols and the gut-brain axis (2021)