WellBeing – August 2019

A

s the founder of one

of Australia’s most

beloved beauty brands,

The Beauty Chef, Carla

Oates is a pioneer in the health and

wellness space. Oates, a health

advocate, chef and WellBeing

columnist, firmly believes that

glowing skin and true wellbeing

begin in the belly. Her latest

book, The Beauty Chef Gut Guide,

is a followup to her well-loved

cookbook The Beauty Chef.

Oates, who can do no wrong,

has penned a wonderful resource

for those wanting to understand the

importance of good gut health. Not

only does she provide an in-depth

look at the gut microbiome, she

also shares 90 delicious breakfast,

lunch, dinner and dessert recipes

that will make your mouth water!

In the book, you’ll also find

a 28-day gut healing guide along

with weekly meal plans and

information on reprogramming and

rebooting your gut. With stunning

photographs dotted throughout,

we’re certain The Beauty Chef Gut

Guide will become one of your

favourite culinary titles. For us here

at WellBeing, we cannot get enough.

Ready for glowing gut health?

Glowing goo d health

This is an edited extract from The

Beauty Chef Gut Guide by Carla

Oates, published by Hardie Grant

Publishing, AU$40

Turmeric Roti

Makes: 8

140g white rice flour

½ tsp sea salt

½ tsp ground turmeric

¼ tsp ground black pepper

2 eggs

250mL water

2 tsp ghee, melted & cooled,

or extra-virgin olive oil,

plus extra for greasing

In medium bowl, whisk rice flour, salt,

turmeric and black pepper. In separate bowl,

whisk eggs, water and ghee. Add wet to dry

ingredients, whisking until well combined.

Cover bowl and refrigerate for 1 hour.

Preheat 20cm cast-iron or non-stick frying

pan over medium–high heat. Wipe with paper

towel dipped in ghee to very lightly grease.

Whisk rested roti batter then pour 60mL

into centre of pan, quickly swirling to create

even layer.

Cook roti for 30–60 secs or until surface

dries out and small holes appear. Flip and

cook for further 20 secs or until golden.

Transfer roti to plate, cover with clean tea

towel to keep warm and set aside. Repeat

with remaining batter.

Wrap cooled roti in plastic wrap and store

in refrigerator for up to 1 week.

Alternatively, lay some baking paper

between each roti, wrap in plastic wrap and

freeze for up to 3 months.

Sri Lankan Scrambled Eggs with Coconut Sambol

Serves: 2

Coconut Sambol

80g shredded coconut

2 tsp ghee or extra-virgin olive oil

1 shallot, finely sliced

3 tsp fresh ginger, finely chopped

1 garlic clove, finely chopped

½ green chilli, thinly sliced

6 curry leaves, dried or fresh

¼ tsp mustard seeds

1½ tbsp lime juice

Sea salt, to taste

Freshly ground black pepper, to taste

Sri Lankan Scrambled Eggs

2 tbsp ghee or extra-virgin olive oil

4 free-range organic eggs, lightly beaten

2 large handfuls coriander stems & leaves,

to serve

2 Turmeric Roti (recipe above), warmed,

to serve

To prepare coconut sambol, soak coconut

in bowl of cold water for 10 mins then drain

and set aside.

Heat ghee in medium frying pan over

medium heat. Add shallot, ginger and garlic

and sauté for 1 min or until softened.

Add chilli, curry leaves and mustard seeds

and cook, stirring occasionally, until seeds

begin to pop.

Add coconut and stir to combine. Cook

for 2 mins or until heated through. Add lime

juice, salt and pepper and stir to combine.

Cover dish to keep warm and set aside.

To make scrambled eggs, melt ghee

in small non-stick saucepan over low–

medium heat.

Let eggs cook for 30 secs without stirring

or until they begin to set.

Cook for another 1 min, stirring

occasionally, until egg sets in big curds but

is still moist.

Add coconut sambol and coriander and

gently stir through.

Serve with Turmeric Roti.

recipes

THE BEAUTY CHEF GUT GUIDE

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