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MID-AFTERNOON SNACK: Vegetables with the white bean dip or pesto you made from one of the other days
AND/ OR Herbal tea DINNER:
Orange Remedy Soup by Phoebe Lapine’s book SIBO Made Simple
Ingredients: 2 lbs carrots (about 16 medium ones) peel and cut into 1 inch pieces 2 TBSP Olive oil 2 TBSP Ghee or coconut oil 2 TSBSP chopped fresh ginger 1 teaspoon turmeric 1 pound parsnip (about 5 medium ones) peeled and cut into 1 inch pieces 4 cups vegetable stock 1 cup coconut milk optional (I don’t use coconut milk, but the recipe does call for it) Directions: Preheat oven to 425. Line a baking sheet with parchment. On the sheet, toss the sliced carrots with olive oil and ½ teaspoon salt. Roast in oven 40 min or until caramelized and fork-tender. Meanwhile, in a large stockpot or saucepan, heat the ghee or coconut oil over medium heat. Add the ginger, turmeric, and parsnips. Sautee for 5 min. Carefully pour in broth and 1 teaspoon salt. Bring to boil , then lower heat and simmer until parsnips are fork-tender, about 10min. In a blender combine the roasted carrots with the parsnip mixture and apple cider vinegar. Puree until smooth, adding more water or stock as necessary to get your desired consistency. Enjoy topped with a drizzle of olive oil
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