This recipe blog is dedicated to one of the most beautiful aspects of life: Love. ♥️ The bond you share with your loved ones is more alive than you might think - it even extends into the world of microbes!
Love goes through the stomach microbiome
Various studies show that couples who live together share much more than just love and affection - they also share a significant part of their microbiome (1-3)! The composition of the bacterial communities in and on our bodies is influenced by several factors, including lifestyle, diet, and environment. That’s why people who share the same living space often have similar microbiomes.
This fascinating phenomenon is based on the natural exchange of microorganisms during shared activities like eating, kissing, and simply being close to one another. The microbiome can impact immune system development, susceptibility to diseases, and even the transmission of beneficial or harmful microbes.
So it's worth paying attention not only to your gut health but also to that of your partner and family members!
To celebrate love in the most delicious way, we’ve put together a special Valentine’s Day menu - packed with nutritious ingredients for long-lasting well-being. ❤️
Starter: Oven-roasted tomato soup
Warmth and love in a spoon: This aromatic tomato soup is the perfect start to a romantic Valentine’s Day dinner.
Tomatoes are rich in antioxidants - especially due to their high lycopene content. This secondary plant substance gives tomatoes their red color, protects our cells from free radicals and (fittingly for Valentine's Day) supports heart health.
Tomatoes, onions, garlic and rosemary are roasted in the oven with olive oil - for a wonderfully aromatic tomato soup.
Ingredients for 4 servings:
- 1 kg of fully ripe aromatic tomatoes
- 400 g chopped tomatoes (canned)
- 200 ml vegetable broth
- 2 onions
- 1 garlic bulb
- 1 tablespoon maple syrup
- olive oil
- rosemary sprigs
- salt & pepper
- basil
- optional: (plant-based) cream
Preparation:
- Preheat the oven to 200° top/bottom heat. Halve the tomatoes and remove the core. Peel the onions and quarter them. Slice off the top of the garlic bulb to expose the cloves while keeping them intact at the base.
- Then place the tomatoes cut side down on a baking tray lined with baking paper. Add the onion, garlic and rosemary sprigs and drizzle with olive oil. Roast in the oven for about 45-60 minutes. The onions and garlic should be lightly browned and the tomatoes should be soft.
- Now peel the tomato skins and remove the rosemary sprigs from the tray. Let the roasted garlic cool briefly and then press the soft garlic cloves out of their skins. Then puree everything together with the canned tomatoes, ideally with a blender or hand blender until the soup is creamy. Add the vegetable broth, stir and simmer for another 5 minutes. Season to taste with salt, pepper and maple syrup.
- Divide the soup into bowls, garnish with basil and optionally with the (plant-based) cream - Bon Appétit!
This delicious soup kicks off your Valentine’s Day menu with a touch of romantic Italian flair.
Main course: beetroot gnocchi with walnut pesto
A vibrant highlight for Valentine's Day: These velvety beetroot gnocchi combine earthy sweetness with a flavourful pesto - a feast for the eyes and the palate!
Beetroot is also a true heart-pleaser. It is not without reason that its deep red color reminds us of our most important organ. Thanks to the nitrate they contain, they can promote blood circulation, lower blood pressure and thus potentially reduce the risk of cardiovascular disease.
Beetroot gives the gnocchi a beautiful color – perfect for Valentine’s Day!
Ingredients for 4 servings:
- 1 kg potatoes (mainly waxy)
- 2 garlic cloves
- 1 egg
- 50 g beetroot (cooked)
- 300 g wholemeal spelt flour
- 50 g corn semolina
- 4 tablespoons butter
- salt & pepper
Ingredients for the walnut pesto:
- 100 g walnuts
- 1 bunch of basil (approx. 40g)
- 2 garlic cloves
- 80 g Parmesan
- 150 ml of high-quality olive oil
- salt & pepper
Preparation:
- Wash, peel and dice the potatoes and cook them in a pot of salted water for about 15-20 minutes until soft.
- Wash the basil and shake it dry. Peel and roughly chop the garlic. In a pan, toast the walnuts on medium heat without oil. Once toasted, grind all the pesto ingredients using a mortar and pestle or a blender. Season with salt and pepper.
- Separate the egg - only the egg yolk is needed. Cube the cooked beetroot and puree it finely in a tall vessel. Drain the potatoes, put them in a bowl and press them through a potato ricer. Add the beetroot, flour, semolina and egg yolk to the bowl and knead into a smooth dough. Season with salt and pepper.
- Bring salted water to a boil in a pot. Divide the dough into three portions and roll each portion into 2 cm thick rolls on a floured surface. Cut into 2 cm pieces.
- Cook the gnocchi in batches in the simmering salted water for 4–5 minutes until they rise to the surface (ensure the water is gently simmering, not boiling!). Drain the gnocchi in a sieve.
- In a pan, heat the butter on high heat and fry the gnocchi carefully for about 3 minutes until golden. Serve on plates with walnut pesto, fresh basil and pepper - enjoy!
Colorful & delicious main course: beetroot gnocchi with walnut pesto
Dessert: Apple roses
A sweet finale that is not only visually enchanting: these delicate apple roses combine fruity sweetness with fine puff pastry - a declaration of love to enjoy!
This dessert contains no added sugar and gets its natural sweetness from fiber-rich apples. Particularly the pectin in apples supports healthy digestion and promotes a balanced gut flora.
Ingredients for 8 apple roses:
- 1 spelt puff pastry
- 2 apples
- 1/2 lemon
- 4 tablespoons organic applesauce
- coconut oil
- cinnamon
Preparation:
- First, brush the muffin tin with coconut oil. Then halve the apples, remove the core and cut them into very thin slices.
- Next, put the apple slices in a pot and cover with water. Add the juice of a lemon and let everything boil for about 2 minutes. At this point, drain the apples in a sieve.
- Preheat the oven to 180 °C fan. Roll up the puff pastry and cut into 8 strips along the long side.
- Spread the apple sauce on the puff pastry strips and sprinkle with cinnamon. Layer the apple slices one by one on the dough strips, letting them slightly overlap at the top. Then, carefully roll the dough into a small spiral.
- Place the apple roses in the muffin tin and bake for about 40 minutes - best enjoyed while still warm!
These apple roses are the crowning touch of the Valentine’s Day menu and a true showstopper. Simply irresistible!
We wish you a delightful time with your Valentine's Day date - whether it's your partner, your family, your best friend, or a solo-date. After all, we often forget to give ourselves the love and appreciation we deserve. ♥️
You can find even more recipe ideas and interesting facts about a gut-healthy diet in our recipe e-book Microbiome Food ⬇️
References
- Beghini F, Pullman J, Alexander M, Shridhar SV, Prinster D, Singh A, et al. Gut microbiome strain-sharing within isolated village social networks. Nature. January 2025;637(8044):167–75.
- Dill-McFarland KA, Tang ZZ, Kemis JH, Kerby RL, Chen G, Palloni A, et al. Close social relationships correlate with human gut microbiota composition. Sci Rep. Jan 24, 2019;9(1):703.
- Valles-Colomer M, Blanco-Míguez A, Manghi P, Asnicar F, Dubois L, Golzato D, et al. The person-to-person transmission landscape of the gut and oral microbiomes. Nature. February 2023;614(7946):125–35.
