Recipes to spice up intestine well being: 2 scrumptious, science-backed dishes


Dr. Linda Shiue is a practicing doctor and cook with a passion for the intersection of these two areas.

“We use spices for flavor, but they were also our first medicine,” Shiue told Inverse. “There are certain spices that are good for stomach problems. Ginger is one of them – it’s really good for nausea and gas.

In her cookbook, Spicebox Kitchen, Shiue shares healthy recipes inspired by kitchens from around the world, along with lists of the healthiest ingredients to cook with and other tips for keeping your mind and body healthy through eating.

In an interview, Inverse spoke to Shiue about the best foods to use to strengthen your gut. She also shared two Spicebox Kitchen recipes which you can find below.

Inverse celebrates your wondrous belly! Continue reading.


Who doesn’t love breakfast? Michelle K. Min

Ginger can help relieve nausea or upset stomach.

Makes 6 to 8 cups of oatmeal

  • 2 cups Scottish oatmeal or quick oatmeal
  • 8 cups of water
  • 1 1/2 to 2 teaspoons of ground ginger, plus more to taste
  • pinch of salt
  • 2 oranges
  • Garnish: chopped walnuts, splash of milk (any kind)

Put the oatmeal and water in a saucepan with the ginger and salt, stir well and bring to the boil.

Lower the heat to a simmer and cook without a lid, stirring every few minutes until thickened and creamy, 5 to 10 minutes. If necessary, add more water until the desired consistency is achieved.

In the meantime, grate the oranges and set the peel aside. Then use a knife to cut off the rest of the peel from the oranges and remove all of the pulp (the white membrane). Cut the peeled oranges crosswise into slices and then cut them in half.

When the porridge is ready, remove from the heat, add additional ginger if you like and stir in the orange peel.

Serve hot in individual bowls with side dishes of orange slices, walnuts, an optional additional pinch of ground ginger and a dash of milk.


Kimchi Might Help Improve Gut health. Michelle K. Min

This recipe uses kimchi, a fermented cabbage dish that is high in probiotics to support gut health.

For 4 to 6

  • 1 tablespoon of neutral oil (like rapeseed)
  • 6 cloves of garlic, crushed
  • 1 cup of chopped kimchi
  • 4 cups low-sodium vegetable stock
  • 11/2 tablespoons Gochujang (Korean pepper paste)
  • 14 ounces silken tofu, cut into 10 slices
  • 4 ounces enoki or bunapi mushrooms (1 standard package); or any sliced ​​mushrooms
  • 6 spring onions, white and light green parts, sliced
  • Steamed rice, for serving
  • 1 large egg (optional)

Heat the oil in a 3 liter saucepan or small Dutch oven over medium heat. Add the garlic and kimchi and cook for 1 minute.

Mix the broth and gochujang in a bowl until smooth, then add to the saucepan. Bring to a boil.

Once kimchi is tender and slightly translucent, carefully add tofu in a single layer (it’s delicate so you don’t want to stir and break it), then add mushrooms. Reduce the heat, cover, and simmer for 15 to 30 minutes to allow the flavors to develop.

Just before serving, top the stew with spring onions. Turn up the heat for a quick and vigorous boil, then remove from heat and serve immediately.

Serve on rice and stir in a raw egg if you like.

Recipes excerpt from SPICE BOX KITCHEN: Eat well and be healthy with globally inspired, vegetarian recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of the Hachette Book Group, Inc.