Intro -- Contents -- Introduction -- PART ONE: THE BASICS OF MICROBIOTIA -- Chapter 1: Go With Your Gut -- PART TWO: RECIPES FOR YOUR MICROBIOTA -- Chapter 2: Salads -- Little Gem Lettuce with Goat Cheese and Figs -- Mixed Greens in Moroccan Dressing -- Tangled Vegetable Noodle Salad with Miso Vinaigrette -- Mixed Greens with Pistacios and Grapefruit -- Shaved Fennel, Microgreens, and Pomegranate -- Radish, Arugula, and Feta Salad -- Watermelon and Avocado Salad with Mint -- Garlicky Kale Salad -- Dandelion Greens with Balsamic Roasted Beets -- Chilled Lentils, Cherries, and Basil -- Potato Salad in White Wine Vinaigrette -- Brussels Sprout and Apple Slaw with Apple Cider VInaigrette -- Chapter 3: Appetizers & Sides -- Goat Cheese and Cauliflower Fritters -- Salad Rolls -- Falafel -- Greek Broccoli Couscous -- Grilled Vegetable Platter with Citrus and Garlic -- Smoky Stewed Kale -- Red Cabbage and Apples -- Creamed Broccoli -- Sweet Potato Gratin with Rosemary and Pecans -- Wild Rice and Cranberry Pilaf -- Caribbean Rice and Bean Salad -- Quinoa and Avocado Salad -- Chapter 4: Soups & Bone Broths -- Raw Avocado Bisque -- Watermelon Gazpacho -- Chilled Borscht -- Chard and Potato Stew -- Vichyssoise -- Butternut Squash Bisque -- Roasted Garlic and Creamy Cauliflower Bisque -- Kale and White Bean Stew -- Beef and Rice Soup -- Indonesian Laksa -- Chicken Bone Broth -- Beef Bone Broth -- Chapter 5: Juices and Smoothies -- Green Juice -- Ginger Beet Juice -- Tomato Celery Juice -- Celery Apple Juice -- Pineapple Cilantro Juice -- Watercress Pear Juice -- Kale Lime Pie Smoothie -- Banana Almond Butter Smoothie -- Detoxifying Green Smoothie -- Cherry Cheesecake Smoothie -- Triple Berry Smoothie -- Mint Chocolate Smoothie -- Chapter 6: Fermented Foods -- Plain Yogurt -- Honey Vanilla Yogurt -- Greek Yogurt -- Kefir -- Spicy Quick Pickles.

Preserved Lemons -- Small-Batch Sauerkraut -- Sauerkraut with Juniper and Caraway -- Kimchi -- Basic Kombucha -- Lemon Ginger Kombucha -- Berry Bliss Kombucha -- Vanilla Peach Kombucha -- Mango Citrus Kombucha -- Lavender Sage Kombucha -- Chapter 7: Vegetarian Entrees -- Lemony Quinoa and Kale Bliss Bowl -- Fresh Basil and Tomato Pasta with Olive Oil -- Loaded Sweet Potatoes with Barbecue Sauce -- Vegan Bean and Rice Burritos -- Baja Bowls with Mole -- Indian Coconut Curry with Spinach and Sweet Potatoes -- Chickpea and Yogurt Curry with Cardamom -- Korean Rice Bowls -- Broccoli Tofu Stir-Fry -- Buckwheat Noodle and Edamame Stir-Fry -- Spaghetti Squash Bowls with Mushroom Primavera -- Goat Cheese Polenta with Roasted Fennel and Dates -- Chapter 8: Meat, Poultry, & Fish -- Pan-Seared Scallops over Polenta -- Miso-Glazed Salmon -- Salmon Cakes and Potato Skins -- Cashew Chicken and Mango Stir-Fry -- Pistachio-Crusted Chicken Breast with Yogurt Sauce -- Roasted Chicken and Sweet Potatoes with Mole -- Chicken, Cauliflower, and Raisins over Quinoa -- Chicken Thighs with Smashed Potatoes -- Flank Steak Tacos with Chimichurri -- Grilled Lamb Chops with Pistachio Mint Pesto -- Chapter 9: Sauces, Dips, & Spreads -- Guacamole -- Pico de Gallo -- Mole -- Arugula Pecan Pesto -- Pistachio Mint Pesto -- Chimichurri -- Caper Gremolata -- Chile de Arbol Salsa -- Pomegranate Gremolata -- Hummus -- Roasted Red Pepper Hummus -- Dukkah -- Peanut Sauce -- Sweet Chili Garlic Sauce -- Barbecue Sauce -- Chapter 10: Desserts -- Kombucha Granita -- Berry Yogurt Popsicles -- Frozen Banana Ice Cream with Cacao Nibs -- Crustless Greek Yogurt Cheesecake -- Cherry Compote -- PART THREE: GUT-HEALING RECIPES -- Chapter 11: Gut-Healing -- Chapter 12: Gut-Healing Breakfasts -- Mediterranean Vegetable Scramble -- Ham and Spinach Scramble.

Bacon, Roasted Red Pepper, and Spinach Frittata -- Farmer's Market Vegetable Hash -- Apple Sausage and Butternut Squash Hash -- Spaghetti Squash Hash Browns -- Blueberry Banana Pancakes -- Grain-Free Crepes -- Savory Asparagus Crepes with Hollandaise -- Caramelized Banana Cinnamon Stuffed Crepes -- Almond Granola -- Macadamia Cranberry Granola -- Banana Pecan Muffins -- Chapter 13: Gut-Healing Entrees -- Basic Roasted Chicken -- Herb and Lemon Roasted Chicken -- Spanish Chicken Stew -- Coq au Vin -- Chicken with Stewed Vegetables -- Duck Leg with Boysenberry Glaze -- Duck Breast and Ginger Honey Endive -- Pork Chops with Olive Tapenade -- Pork Sirloin with Roasted Tomatoes -- Ratatouille with Seared Ahi Tuna -- Poached Halibut and French Vegetables -- Shrimp Scampi -- Salmon with Honey Dijon Baby Bok Choy -- Steamed Mussels -- Shrimp and Collards -- Prosciutto-Wrapped Scallops -- Beef Bourguignon -- Burger Stacks with Caramelized Onions -- Beef and Green Bean Stir-Fry -- Steak and Vegetable Shish Kabobs -- Chapter 14: Gut-Healing Side Dishes -- Mashed Parsnips -- Cauliflower Rice -- Sweet Potato Fries -- Zucchini Hummus -- Pan-Seared Asparagus -- Southwestern Roasted Butternut Squash -- Roasted Rosemary Parsnips -- Stewed Kale and Dates -- Green Beans with Bacon -- Eggplant Confit -- Oven-Roasted Fennel with Orange -- Roasted Pepper Salad -- Appendix -- Glossary of Terms -- References -- Conversion Charts -- Acknowledgments -- About the Author.