@chefclairesharrynroberto: MISO TAHINI PEAS ON SOURDOUGH. The 5-minute savoury reclamation of your gut health. Most “healthy” breakfasts are sugar traps in disguise that leave you bloated + sluggish by 10:00 AM. This is the professional-grade pivot: functional fermentation + high-integrity fibre. We’re using the umami depth of dark miso + the creamy “drizz factor” of tahini to turn humble peas into a probiotic powerhouse. This isn’t just a meal; it’s a tool for digestive recovery that actually respects your system. Dairy-free, plant-based, + zero compromise on the “YUM” factor. INGREDIENTS 1 heaped cup frozen peas 1 teaspoon olive oil 1/2 teaspoon cumin seeds 1 cup boiling water 2 tablespoons runny tahini 1 teaspoon dark organic miso paste a good pinch of dried thyme a good pinch of flaky sea salt + freshly ground black pepper 1/8 teaspoon turmeric powder a squeeze of fresh lemon sourdough toast METHOD Place a small pot over medium heat + add frozen peas. Create a small space in the centre of the peas, add olive oil + follow immediately with cumin seeds. Stir-fry amongst the peas for 1 minute until fragrant. This “blooms” the spices for maximum bioavailability + flavour depth. Pour in boiling water, then add tahini, miso paste, thyme, salt, + turmeric. Gently fold everything together until the miso + tahini have fully integrated into the liquid. Cook for 2 more minutes. Watch as the water reduces + evaporates, transforming into a deep, rich, + incredibly creamy golden sauce that coats every pea. Remove from the heat + stir through a generous squeeze of fresh lemon to brighten the umami notes + support digestion. Dollop the mixture onto hot buttered sourdough toast. Finish with a heavy grind of black pepper + an extra pinch of flaky sea salt for that essential crunch. SAVE this for your gut-health reset + SHARE it with someone who needs help with bloating! Are you Team Sourdough or do you prefer a gluten-free base? 👇 #guthealthreset #chefrecipe #functionalnutrition #cheflife

CLAIRE SHARRYN ROBERTO

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Friday 12 June 2026 12:36:47 GMT