Total Gut Balance: Fix Your Mycobiome Fast for Complete Digestive Wellness
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A groundbreaking guide to your gut
Most people understand the importance of a healthy gut microbiome for digestive health and overall wellbeing. But what about the mycobiome―the fungi that live inside our bodies? Here, Dr. Mahmoud Ghannoum introduces this important component of the microbiome and explains how diet affects this population and how its balance or imbalance can cause you to feel―a poor balance of fungi can lead to weight gain, pain and bloating, and low energy, and can worsen symptoms for those with IBS or Crohn’s.
Good news: Gut fungi respond quickly and dramatically to dietary and lifestyle changes. Within 24 hours, you can remake your mycobiome, supporting a path to weight loss, better digestion, and more energy. Alongside this accessible gut science, Ghannoum outlines fast changes for fostering healthy fungi as well as 7- and 20-day diet plans, with more than 50 dietician-tested recipes, to cultivate a thriving mycobiome and methods for tweaking your lifestyle for long-term gut health.
50 color photographs
From the Publisher
Get dietician-tested strategies and recipes for improving your gut health fast
Broccoli Black Bean Quesadillas
Cauli-Brussels Chicken Tikka Masala
Zucchini and Corn Pizza
Very Berry Smoothie
Scallops with Pea Puree
Serves 4; Time: 30 minutes
Heat a medium saucepan over medium heat and add the oil. Add the scallops. Don’t move them until they are a golden brown on the bottom, about 5 minutes. Flip them once and cook until the other side is also golden-brown, about 3 minutes. Remove from the heat and set aside. Boil water in a large saucepan. Add the frozen peas and blanch them for 3 minutes. Drain and add the peas to a food processor along with the avocado, water, and salt. Pulse until the mixture is thick and creamy (add more water if it is too thick).Divide the puree between four shallow bowls. Top with the scallops and garnish with chives.
Scallops are incredibly high in protein and they help naturally lower cholesterol. Serve them on a bed of pea puree for a touch of sweetness, and finish it all off with freshly chopped chives for an elegant presentation. For a plant- based version, see the recipe notes.
Plant based variation:
In place of scallops, cut extra-firm tofu into scallop-sized circles or use canned sliced hearts of palm. Toss either with the juice from one fresh lime and a sprinkle of kelp flakes. Cook the tofu as you would the scallops. For the hearts of palm, just arrange the marinated slices over the pea puree. (The hearts of palm version will not be warm—the final dish will be more like a salad.)
Ingredients
1 tablespoon olive oil (not extra-virgin) or grapeseed oil
1 pound scallops (any size you prefer)
¼ cup chopped fresh chives for garnish
2 cups frozen green peas
½ avocado
2 tablespoons water
1 teaspoon sea salt
