Following three years of medical research with Twins UK, identical twins, Lisa and Alana Macfarlane, discovered that though they have 100% of the same DNA, their gut mircobiome is only 40% the same. Upon discovering this, their obsession with gut health grew and now they are more determined than ever to spread the word and give the public this extremely important but incredibly scientific information in a way they can easily understand.

As a twin myself, I found this research quite interesting! The Mac Twins have put together an online video series and website packed with tips, recipes and interviews all about ‘gut health’ and here’s one of their recipes to help promote a healthy gut – Chickpeas and Jerusalem Artichoke Curry.

  • 547 kcal
  • 24g sugar
  • 0.37g salt
  • 3g fats

Ingredients:

1/2 White onion

1/2 tins Tinned tomato

200g Jerusalem Artichokes

100g Spinach

1 tsp Turmeric powder

1 tsp Chilli flakes

1 tsp Cumin powder

1/2 cubes Vegetable stock cube

2 tbsp Extra virgin olive oil

1 clove Garlic

1/2 tins Chickpeas

10 tbsp 0% Fat Greek Yoghurt

1 Carrot

1/2 packs Ready sliced butternut squash

10 sprigs Coriander

2 pinches Sea salt

2 pinches Ground pepper

100g Brown Rice

Cooking Instructions

1. Cook the rice as per pack instructions

2. While the rice is cooking: Wash and peel the garlic, Jerusalem artichokes, butternut squash, carrot and the onion; slice the onion as thin as you can, chop the Jerusalem artichokes and carrot into 1.5 cm bite size chunks, and chop the garlic as small as you can. Trim the coriander leaves, roughly chop it and set aside

3. In a bowl: Place the stock cube and add one cup of boiling water. Mix until the cube is fully diluted. Set aside

4. Wash the spinach leaves thoroughly, drain and set aside. Rinse the chickpeas in a sieve and set aside

5. Heat a pan over medium-high heat, then heat the olive oil for 30 seconds and add the onion and garlic. Fry them for 2 minutes, or until the onion begins to soften

6. Add the Jerusalem artichoke, squash, carrot the chilli flakes, the cumin and the turmeric. Stir-fry for 1 minute, then add the tinned tomatoes, and cook for 2 – 3 minutes. Add the chickpeas and stir to combine all ingredients

7. Then add the stock, and a pinch of salt and pepper. Bring the heat down to medium, and cook for 15 minutes

8. Add the drained spinach leaves and yogurt to the saucepan. Stir until spinach begin to soften. Cook for no longer than 1 minute, add coriander and turn the heat off

9. Sprinkle pepper to curry sauce to taste. Serve curry with rice on the side

Recipe provided by The Gut Stuff, the devoted online portal bringing key information, recipes and advice about gut health to the British public. We have some bespoke gut-busting recipes available that we thought may interest you, all of which have been put together by the scientists at Mucho – the recipe based app designed to help those with dietary requirements and also the long standing partner of The Gut Stuff.