Sunday, 10 September 2017

The hundred ingredient gut microbiome supper club with Professor Tim Spector

Japanese breakfast for the gut micro biome supper club with Msmarmitelover and professor Tim spector
Professor Tim Spector says the average person eats 30 ingredients a year. The Hadza tribe, hunter gatherers, based in Tanzania, eat 600 ingredients a year. I created a supper club, using my interview with Tim as inspiration, with the intention of using at least 100 ingredients. This is the menu. I followed his advice:
  • variety
  • mostly plant based
  • using inulins (high fibre vegetables)
  • using fermented food stuffs
  • Japanese foods
I don't have many photos as I was too busy (run off my feet) to properly document the evening.



Cocktail
Gin
Kombucha
Lime

Canapé
Cavolo nero
Nutritional yeast
Coconut butter
Maldon’s salt

Japanese breakfast
Edamame beans
Green beans
Sesame paste
Yuzu paste
Shiso leaf
Barley Miso
Walnut
Japanese pepper
Natto
New season sushi rice
Rice vinegar
Pink soba noodles
Umeboshi plum
Konjac noodles
Nori
Dulse seaweed
Yellow miso
Spring onions
Dashi
Silken tofu
Olive tofu
Homemade beetroot tofu
Smoked tofu
Basil tofu
Japanese radish pickle

Fermentation Thali
Kimchi
Radish kimchi
 Home made Sauerkraut
Juniper berries
Tarragon sprig 
Baobab powder
Umeboshi plums
Home grown smoked jalapeño
Icelandic moss
Hibiscus salt
Avocado
Lime juice
Icelandic moss
Pickled nasturtium bud
Candied Persian carrot
Pickled Turkish sultana
Swedish Sandalwood pickled herring
Korean anchovy
Alaskan bladderwrack
Chives
Spirulina powder
Home made Coconut pickled lime
Bee sperm capsule


Shot of kefir
Kefir from bio-tiful Dairy. (I drink this every day).

Protein Terrine
Green lentils
Balsamic vinegar
Buckwheat kasha
Toasted buckwheat
Wild rice
Puffed quinoa
Hemp seeds
Chia seeds
Marmite
Mushrooms
Shitake
Enoki
Red peppers
Coconut vinegar
Kampot Pepper
Egg
Pomegranate seeds
Pomegranate syrup
Soy sauce




Roasted inulins
Marinated Artichokes
Baby onion
Garlic
Black Garlic
Chicory
Butter
Asparagus
Leeks
Red onion
Dijon Mustard
Olive oil
Preserved citrus
Shallots
Mustard
Parsley
Organic Italian Lemon brought over this week from Naples
Pine nuts
Baby carrots

Cheese Course
Woody’s Leek ash covered Goats cheese, 
Spanish cheese, La Rotula
Blue cheese, stitchelton
Chaorce
Swedish Crisp breads 
Rye flour
Plain flour
Pickled fennel seeds
Apple butter
Cloves
Honey
Red wine Vinegar
White Sugar
Coriander seeds
Almonds
Oatcakes

Cranachan
Rolled toasted Oats
British Strawberries
Blueberries
Blackberries
Raspberries
100% Grenadian Dark chocolate
Goats cream
Creme fraiche
Clotted cream
Maple sugar

Coffee
Civet Cat coffee
Milk

Mastiha chewing gum from Chios.

1 comment:

  1. Bloody hell Kerstin! No wonder there aren't many pics! What a phenomenal supper club around such a thought provoking and important concept (especially given how diversity of ingredients and varieties is contracting - driven partly by the agro-chemical giants).

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