The glorious FoodSpa summer baked potato - designed with gut health in mind.

Forget hot baked potatoes - boost the resistant starch by cooling them to support your beneficial microbes and help reset your microbiome.

This dish is so simple and very health supportive. It's great for blood sugar and for energy. It's liver supportive, in fact it supports all aspects of health as it is packed with antioxidants and fibre. It has some plant protein but actually quite low and this is especially helpful if you want to reduce inflammation in the body, or are trying to do some detoxifying. This is great for energy as this will take a while to digest and so helps keep hormonal balance healthy in men and women.

ALthough I have set out the ingredients I've used, you can use whatever healthy veg you have in the fridge. I have also used some of my home grown microgreens to boost Vitamin C.


Ingredients for one medium serving:

1 large potato (or I've used two smaller ones)

A handful of finely sliced red cabbage

6 red chicory leaves - finley sliced

I mini courgette cut down the middle twice then finely sliced

A little finely chopped red onion

A small handful of pumpkin seeds

Cherrie tomatoes cut four ways

Extra Virgin olive oil

Juice of half a lime Splash of Apple cider vinegar

Pinch pink salt or seaweed seasoning

Microgreens or shop bought mustard cress


Slice the potatoes three quarter down the middle to cook more quickly. Bake them in a steam/roasting oven or normal fan oven with a small oven proof bowl of water under the shelf the potatoes are on. Cook at 185 degrees celcius, avoid the microwave. They should cook more quickly with the water and be less browned.

Once cooked set aside to cool (this can take a while, so you may want to bake the potatoes in the morning)


Preping the veg

Leave the microgreens until the end.

Place all the chopped veg in a bowl, squeeze the lime juice over, add a little olive oil, a little apple cider vinegar (careful not to drown the salad) and the seasoning. Toss the salad with the pumpkin seeds.

Place the cooled poatoes in a dish and squeeze them to open them up. Drizzle olive oil over them and place the salad over the potatoes and sprinkle with the microgreens.


Options to increase protein:

  1. Goat's feta

  2. If vegan but you want more protein add crumbled lime and seseame marinated tempeh

  3. Sliced boiled eggs