This recipe was inspired by a conversation between pioneering microbiome entrepreneur, Ara Katz, and Dhru Purohit of the Broken Brain Podcast. Dhru Purohit is an author and entrepreneur who started the Broken Brain Podcast to help people live their best life through the advice he gets during his interviews with top experts in the fields of neuroplasticity, epigenetics, biohacking, mindfulness and functional medicine. In this episode, Ara Katz talks about how important the specificity of strains in over-the-counter probiotics are. Usually companies will put more of a strain of bacteria that is cheaper to make in their capsules and fewer of the strains that are more expensive to make. To ensure you are getting a wide variety of strains, you need to see numbers or letters behind bacteria names to know there is specificity. Also Ara reveals that kombucha isn't actually a probiotic under the accepted scientific definition. Whilst kombucha may be good at fermenting liquids, it doesn't mean there is any beneficial effect in the human host.
UTENSILS YOU WILL NEED:
- 2 large pots
- 1 strainer
- 8 to 10 grams of a medium to strong Wuyi Rock oolong tea (such as Big Red Robe or Cassia Bark)
- 4 pre-washed large potatoes cut into large cubes
- 1 small purple onion diced finely
- 1 celery stalk sliced finely
- 1 small gherkin diced finely
- 6 tablespoons of yoghurt made of a broad range of lactobacillius and bifidobacteria strains (you can make this yourself in a yoghurt maker with milk and probiotic capsules)
- 2 tablespoons of avocado oil mayonnaise
- 1/2 teaspoon of paprika
- 1/2 teaspoon of dried dill
- 1 pinch of dried mint
- 1 pinch of dried parsley
- 1 pinch of onion powder
- 2 pinches of pepper
- salt to taste
1. Measure out water in one of the pots so that it cover the potatoes, then take out the potatoes and transfer the water to a kettle and boil. Put tea leaves in the pot you measured out the water in.
2. Pour boiling water over the tea leaves and allow to steep for no more than 30 seconds. Then put a strainer over the second pot and transfer the tea liquor from the first pot, leaving the leaves behind. Place potatoes in second pot, add salt, and cook potatoes in tea liquor until they reach a firm tenderness.
3. Once cooked through, drain out the tea liquor and allow potatoes to cool down.
4. Mix remaining ingredients to make the salad dressing, then combine with potatoes. Refrigerate until chilled.