Combining nourishing the gut microbiome & rebalancing flavour
Today is the 4th February, which also happens to be World Cancer Day. The story of these recipes goes back to a young man nursing his mother as she was having treatment for cancer.
Whilst caring for his mother Ryan had noticed that there was a change in the way she ate – she only enjoyed a very small number of foods. Ryan explained that this is because cancer treatment can affect taste buds and appetite. A few weeks before I met Ryan I was teaching sourdough to a consultant whose work is right at the centre of gut microbial research. She mentioned in the class that the latest findings showed that the health of a person’s gut microbiome affected their response to cancer treatment. I remember my arms prickling as the full implications – of just how important a healthy gut microbiome is – sunk in.
Not even being able to enjoy food whilst undergoing treatment is an absolutely terrible side effect, but as Ryan spoke I realised that it was more than this. I sat quietly in the garden for a while processing the impact of what Ryan had explained; that treatment needed to live could not only strip people of the enjoyment of food, but by consuming a reduced variety of foods as a result, this could affect their gut microbiome in a negative way, at a time when it mattered the most. So I asked Ryan to join the team.
(Please note that for the newsletter readers: to see the video below you will need to view this post in the browser)
Ryan set up Life Kitchen to share his knowledge of how to rebalance the flavours of everyday foods so that they are enjoyable again, and to teach people for free how to do this. His vision is extraordinary.
What if, I thought, I could combine my knowledge of sourdough and the increased bioavailability of nutrients and fibre from fermentation, and Ryan’s understanding of how to revive both the joy of taste and flavour, to sourdough? We could create simple sourdough breads that would be softer textured and most importantly, that appeal to the taste buds, and nourish when it matters most. When every bite counts.
When Nourishment Matters Most – A Life Kitchen & Sourdough School Collaboration
So Ryan joined our team at the Sourdough School. I spoke to Miguel, our in house Nutritionist and a Neuroscientist, about our collaboration and he explained from his point of view just how relevant this work is. “Over the last couple of years, the scientific evidence documenting the therapeutic potential of fermented foods as sources of probiotic microbes has literally exploded. Novel breakthrough studies on the association between probiotics and anti-cancer therapy efficacy have identified specific gut bacteria populating the gastrointestinal tract of people who respond well to cancer immunotherapy. This is a huge step towards the improvement of the efficacy of immunotherapy treatments, but most importantly it shows that we can talk to our immune system via the gut. Whilst going through the torment of cancer treatment, being kind to yourself and ‘talking softly’ is the best approach. So what could be kinder than a homemade sourdough loaf infused not only with probiotic benefits but with love?” So we added little probiotic accompaniment suggestions to both recipes. The first one is a savoury Feta, Miso & Mushroom focaccia with honey and rosemary, and the second one is a sweet Blackberry, Fennel & Pistachio focaccia.
I very much hope you will enjoy both recipes. When we launched The Sourdough Club, I had a simple vision. To share the knowledge. We were supported by people from over 60 countries, and in particular, by Adam Pagor, Campbell McFarlane, Dan Sherratt & Dayna Brackley – it wouldn’t be possible to do any of this without their support.
Blackberry Fennel let’s goooooo sourdough!
I will be baking the miso and mushroom focaccia for my wife one Valentine’s Day. Her mother recently passed from cancer as well.
I hope she loved this recipe and you have some happy memories
x
I would choose the blackberry focaccia and share it with my dad! He’s always had a love for homemade bread and has always encouraged me to pursue my passion of cooking and baking!
Miso and mushroom, I believe mushrooms have a magic all their own and miso is lovely as well. I’m planning a 40 day sourdough daily making mediation to gift mini loafs to friends and family. I would love for the miso mushroom to be day 1 and maybe day 40.
The feta, miso & mushroom focaccia sounds divine! I would reach out to my small community on Instagram and ask for nominations so we could send it to someone who is struggling with cancer and is in desperate need of health support!
I’d love to make the blackberry fennel for my mom, who loves licorice flavor but has never eaten fennel. She’s an amazing Southern cook, but I’d love to introduce her to sourdough and flavors of different veggies.
These both look and sound beautiful and so exquisite. I think I would choose the Blackberry Fennel. I would bake it for my 3 sons, my love and my best friend Anna who loves Sourdough and baking as much as I do. ??
I think the blackberry and fennel looks amazing, what’s even better is that you can use ingredients straight from the garden. Good for the body and the planet!
I would love to make the miso, mushroom and feta focaccia for my dear grandmother, a lung cancer survivor and lover of good bread and good conversation.
Let us know if she enjoys it.
I’d choose the Miso and Mushroom focaccia for my daddy. He’s my hero who doesn’t have much words but always there. He’s not much of fruits person so Miso and Mushroom will fit the best.
Both recipes are lovely though
I love sourdough,and you Vanessa really interested my in this journey. I will really love to blackberry, fennel and will shere it woth my baby boy who soon will be able to strat to eat food(he is just 5 months old), and that will ve a great experience for both of us.
All the best Sebastian
Feta, miso and mushroom. I would bake for my husband because he is wonderful and deserves a gift made with time, patience and love.
The Feta, Miso & Mushroom focaccia with honey and rosemary would be my pick (I would replace the feta with a homemade vegan alternative).
I would bake this for my boyfriend & his family, they are flavours he has used often in cooking for me and really loves. We have been together a long-ish time and he has cooked me hundreds of things, I not yet made him one thing! (it’s a little insane really!) We spend a lot of time with his family and they are big foodies, it would be a challenge but i’d love to make this for them. Seems the perfect thing, although I am guessing it would come to be expected every visit as it looks and sounds like a dream!
This feta miso looks amazing! After a long struggle with bad allergies, my boyfriend can’t taste anything so he solely has to go based on texture – a crunchy and chewy sourdough would knock his socks off!
Hard to decide between these as they both sound amazing, but the miso mushroom is pulling me a bit more.
I will bake the Feta Miso and Mushroom Foccacia for my hubby!!
I’m so excited to commence my sourdough journey! With autoimmune issues like Hashimoto’s it’s so important to include foods that support the gut micrombiome.
Would love to try the blackberry & fennel it sounds so moorish. Loosing your taste buds is difficult as there’s no enjoyment now in meal times. Even from a social aspect it prevents me from wanting to meet up for food or drinks.
Oooh they both sound amazing! If I had to choose it would be the blackberry one! How fun!
I would bake blackberry and fennel. Until last week my husband and I had never tried fresh whole fennel before and he loves it.
I would definitely bake the feta miso mushroom sourdough focaccia. The fusion of flavours from different countries sounds just delicious. I would definitely bake this for my sister in law, she would just love it. Yummy!!! Xxx
Blackberry and fennel sounds amazing
Definitely the blackberry, fennel & pistachio is my favourite! Delicious!!
Blackberry and fennel is a major win! My favorite!
I would choose to bake the sweet blackberry, fennel and pistachio loaf to share with my sister. We were recently looking through some photos from more than 50 years ago and found one of us picking blackberries as a family. It would be lovely to bake the loaf using blackberries we had picked together.
Blackberry & Fennel – what a combination!!! I would bake it for my Mum – she inspired me to bake at a very young age and I thank her every day for giving me the ability to cook. We love sourdough and the ability to digest this wonderful tasting bread – being gluten intolerant Sourdough is a must if you want to eat bread. Good luck to everyone!!
Thank you so much Charles – we hope she loves it. Warmest wishes
I’d make blackcurrant and fennel for my beautiful friend Louise.. she had a breast removed last january .
We have known each other for 32 years..we were neighbours when I first got married.
She has such a strength.. she holds everyone in her family together even though she has struggled through chemo and radiotherapy this past year..now she has reconstruction on the horizon as well as dealing with the everyday family issues that are thrown at her..
I adore her..shes so selfless and I’d love to make this for her..
She deserves the best of everything ?
Tina thank you – Louise sounds an inspiration. Warmest wishes from all of us
The feta miso mushroom for sure! I would bake for my sister who has type 1 diabetes.
Mushroom and miso and feta and sourdough? Yes, please! My husband and I try to eat gut-healthy foods and your pairing sounds wonderful, so my first attempt would [selfishly] be for us. I’ve been reading recipes and watching videos on making focaccia but haven’t yet attempted it so I’ll just need to dive right in and give it a go! 🙂
Hi Sonja we sent you an email last week but it bounced back. Please can you email me at [email protected] and we will re-send it to you. Many thanks Lucy
I would love to have the opportunity to try sourdough. My husband’s taste buds have changed recently and he has just mentioned he would love to try sourdough. These recipes look great. I’ll try and tempt him…….
Love the idea of the Miso Mushroom.
Bread is just wonderful
Blackberry, fennel and pistachio please!
I would love to host a thank you dinner party especially for 2 friends of mine who have been by by side since my diagnosis. They haven’t left me, always check up on me and I am so very thankful.
The mushroom miso without a doubt! My dads been growing his own mushrooms and this would be an amazing recipe to try them out on. I would actually bake it for my mum and dad as my mum was recently treated for cancer and is now trying to heal through nourishing foods. Fermented bread and shrooms would be a double whammy
Thank you so much for sharing x
Feta miso mushroom for me! I would bake it for my 4 year old son, who is already an umami fiend.
I would make the feta, miso, mushroom focaccia. I would make it for lots of family and friends, including my boss who fights cancer every day for the rest of his life, my dear friend and aunt who both are in remission!
Hi there!
I left my entry here yesterday night and it showed up as ‘awaiting moderation’ I’m now coming back today and unfortunately don’t see it published… was there anything wrong with it? Thanks for letting me know!
Cheers,
Sebastian
Hi, there is no problem Sebastian, but I am only one person. I do my best.
Vanessa
The miso mushroom sounds amazing, will make it when I go to France to see my grandad for the first time in a very long time!
The blackberry and fennel sounds delicious, I would make this for all my 6 housemates to try!
This is such a wonderful idea! I would bake the FETA, MISO & MUSHROOM SOURDOUGH FOCACCIA – for my mum. Who has had a hard time after losing her mother, who taught me to bake.
I’d love to make the miso and mushroom foccacia. I’d make it for my husband and 2 daughters who love my homemade sourdough and home cooked meals.
I would choose the blackberry and fennel as I love both these flavours. My husband was diagnosed with prostrate cancer in September last year, he developed sepsis after his biopsy and has not been well enough since then to start any treatment; I am terrified.
I’d like to bake the mushroom bread for my friend Jess’s Dad who is being treated for lung cancer.
My gorgeous husband Nick and I did a Life Kitchen class in 2018. We both learned how to enjoy food together again during his treatments. Sadly he died last year but I know we were able to have fun together with food because of what we learned with Ryan.
Both sound amazing but I would share the feta, mushroom & miso focaccia with my daughter. She looked after me when I had breast cancer & we both love sourdough. Ryan is an amazing person. Thanks
Feta, Miso & Mushroom focaccia with honey and rosemary sou a delish.
Baking for my late mom and sister who recently beat breast cancer.
Intrigued by the Miso-Mushroom focaccia. Recipe includes Rye flour which I’ve been wanting to incorporate more into my bread baking.
I’d make this for my mother. She’s 82 now and not been feeling so well as of late. I know she would enjoy it. Thank you.
Both recipes sound amazing, but I think I’d make the Miso, Feta and Mushroom focaccia for my best friend. Her mother passed away from cancer several years ago (before my introduction to baking sourdough) and I remember my friend struggling to find nutritious foods that she could make for her mom that she would enjoy.
Mushroom focaccia for sure! So excited to get into sourdough and bake for my family. Food matters in so many different ways. Thanks for helping me along the journey!
Feta miso mushroom sounds amazing ! I ll definitely bake that! I always bake a few sourdough boules for my friends, would love to bake a few for them! Thank you ??
I’d make the blackberry and fennel to share with my mum and my daughter. When I was a kid we used to pick blackberries in the hedgerows where I grew up in rural Shropshire. Mum passed away late last year from cancer and never got to meet my daughter who only arrived two weeks ago. I could have shared it with them both and relived the memories I cherish from growing up.
Thank you so much for doing this! I am sure those going through cancer appreciate this work immensely. I’ll be trying the blackberry pistachio recipe this weekend!
Would love to make the blackberry fennel and pistachio focaccia for my family!
Feta and mushroom focaccia for my elderly dad. Although he might like the blackberry fennel as well.
The Miso and Mushroon Focaccia.
I’d bake it for someone as service. I heard of a woman who bakes bread everyday-2 loaves. She keeps one and gives one away for service . I decided to do that but my schedule only allows for baking on weekends. So I set a goal to give away a loaf a week this year.
I would make the miso and mushroom one for me and my family! I actually got diagnosed with breast cancer on this day in 2015 and now I’m entering my 5th year of remission. I’d love to celebrate by making some gorgeous bread!
That is amazing indeed. Happy baking.
x
Me parece que la focaccia dulce de Mora, hinojo y pistacho esta exquisita, mi hermana fue diagnosticada hace un año con cáncer de ovario, si es muy importante la alimentación para que tengan una mejor defensa ante esa terrible enfermedad. Bendiciones, Gracias. Ojalá y sea de las elegidas para obtener una maceta de esta valiosa masa madre.
Miso and mushroom for me ?
Wow you folks are amazing!
Definitely blackberry-fennel-focaccia which I am making for my housemates.
Xx Heike
SOURDOUGH BLACKBERRY, FENNEL & PISTACHIO FOCACCIA
It sounds delicious and is the first sourdough sweet bread recipe I have read.
I would like to bake it for my sister, who is just getting into bread-making herself.
Blackberry and fennel for sure! I would make it for my kids.
Both of these sound fantastic! If I’d have to pick one, I’d pick the savoury Feta, Miso and Mushroom Focaccia with Honey and Rosemary, because it’s the most unusual one for me. I’d bake it for (and probably with) my best friends. They’re my support when I’m in need and the best people to share all the wonderful things in life with.
I would love baking the savory focaccia to my family (wife and two lovely little boys). Tapped into sourdough baking just a couple of months ago, immediately fell in love with how fundamental the transformation is from three very basic ingredients (flour, water and salt) into something so much nutritious and tasteful!
Nothing like the atmosphere built around us waiting for the sourdough bread first cut and tasting 🙂
Blackberry and fennel! Would love to make some bread for my grandma who is not in a great state of health but is the one who taught me to bake!
Definitely the blackberry and fennel. What I would think of as a sweet with the savory, spicy of the fennel would be exciting to experience.
I would love to bake the Feta, Miso and Focaccia for my mother! She is the reason I bake sourdough today. She is the one who taught me what I know, and the only reason I have my bread business today! I want to give back to her, and one way is to share new recipes with her.
I would be making the Miso Mushroom. I would bake it for my husband who is struggling with Diabetes and misses bread greatly
I’d love to share my bread with my
Mom?
I would choose the miso and mushroom the people I would share it with would be everyone who helped me through the dark times of last year I feel you truly find out a person when breaking bread
Think I would make the Feta & mushroom foccacia for my partner Jon. He has suffered from migraine since he was 8 (he’s now 62) and his life is so impacted by pain. He eats poorly & I would really like to help him change his diet to foods that will improve his health.
I love the look of the miso mushroom bread. I would make it for myself (breast cancer treatment last year) and some of the amazing women in my family who have also suffered breast cancer.
Chemo ruins your ability to eat just when nutrition is so important. I remember trying to eat bread was just awful. I tried to explain to others it has turned into unchewable cardboard.
This recipe looks amazing.
Would love the Blackberry and fennel ..sounds amazing .
I would like the miso and mushroom. Really good combination. Really nourishing ingredients. I would bake it for my Mam as she’s being feeling run down recently.
The Blackberry and Fennel! I would share it with my mom, recovering from colon cancer and my aunt, fighting the battle with breast cancer! ??