Gut Rx Gurus

Join GutRx Gurus founder Angela Pifer, as the keynote speaker at Bastyr's Food is Medicine Conference March 10th! She'll be speaking on IBS and SIBO for a full two hours!

KALE is in-season for January and the Gurus are cookin up the best snack! Smoked Paprika Kale Chips. No doubt these ingredients are probably in your pantry right now!

INGREDIENTS
2 tablespoon Coconut Oil
1 tablespoon Smoked Paprika
0.13 teaspoon Sea Salt
0.13 teaspoon Freshly Ground Pepper
4 large Kale, organic kale leaves

INSTRUCTIONS
Preheat the oven to 350ºF. Thoroughly wash the kale leaves. Pat dry. Remove the tough inner stem and stalk and discard. Cut the leaves into pieces. Place in a large bowl. Melt the coconut oil and drizzle over the leaves. Sprinkle with the smoked paprika, salt, and pepper. Stir well to coat evenly. Line two baking sheets with parchment paper. Evenly spread the leaves over the sheets so they’re not crowding each other. Place in the oven and cook for 20-30 minutes, until crispy and dried out. Remove and cool. Store in an airtight container. They will keep for several days.

Hot Low FODMAP Soups to warm you up this winter. Curtesy of Gut Rx Gurus the FIRST Low FODMAP Recipe Manager.

Fire Roasted Tomato Chicken Soup

INGREDIENTS
1 tablespoon Virgin Coconut Oil
2 pinch Asafoetida, gluten free
1 Whole Organic Chicken, (about 4 pounds), cut into pieces (including the back)
1 tablespoon Sea Salt
2 can Fire-Roasted Tomatoes, 28 oz cans,(muir glen)
6 cup Bone Broth
6 Carrots, roughly chopped
1 medium Celeriac, root, peeled, chopped into 1” pieces
1 stalk Fresh Lemon Grass, cut in half
5 sprig Fresh Parsley, finely chopped
4 sprig Fresh Thyme
0.75 teaspoon Pepper, ground,(to taste)
2 tablespoon White Wine Vinegar
2 Green Onion, finely chopped (green part only)
INSTRUCTIONS
In large stock pot, heat to medium heat, add 1 T coconut oil and 1-2 small pinches of Gluten Free Asafoetida. Sauté 2-3 minutes, until you smell garlic and onion aroma. Add chicken and 1 T sea salt to stockpot with fire roasted tomatoes and bone broth. Slowly bring to a boil, reduce to simmer, partially covered, for 30 minutes. Remove chicken breast only, and set aside. Add carrots, celeriac root, lemon grass, parsley, pepper, thyme and vinegar. Simmer, partially covered, for 40 minutes. Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces. Remove sprigs of thyme and discard. Stir in desired amount of chicken; reserve the rest for another use. Season with salt. Garnish with green onions, chopped fine (green parts only)
Notes: We recommend Herb Stop gluten free asafoetida. Feel free to replace bone broth with equal amounts of water or low FODMAP broth. Recipe by Angela Pifer, Gut Rx Guru Founder.