Tanya Borowski is an experienced and prolific Nutritional Therapist, who is also in very high demand. I am so grateful she was able to take time out of her incredibly busy schedule to share this delicious Baked Rainbow Ratatouille recipe with us. This is a fantastic dish to include in January, nutritious, but also hot and comforting on a grey  day.

Following a successful career in the travel industry Tanya Borowski decided to combine her love for food with a growing interest in its healing properties, and retrained as a nutritional therapist. Commencing her training in Sydney, she then returned to the UK and completed a three-year Diploma in Nutritional Therapy with the College of Naturopathic Medicine in London. This left her hungry for delving far deeper into the biochemistry and so took her studies further to train with the innovative Institute of Functional Medicine.


Over the time that I have been practicing I have developed a specialist interest and am most often consulted in: autoimmunity, digestive complaints such as IBS, SIBO, non-coeliac gluten sensitivity, coeliac, and IBD, how to best assess for and manage Hashimoto’s thyroid health together with conditions of poor energy delivery such as CFS & fibromyalgia where more mainstream medicine appears to fall short.

My quest for knowledge has allowed me to partake in specialist training with some of the most respected functional medical doctors and specialist in their field. I travel to the States at least twice a year to attend postgraduate training to further my knowledge and best help my clients.


Baked Rainbow Ratatouille

(serves 4)

This rainbow-coloured ratatouille is bursting with a whole range of phytonutrients.
4 beetroots
4 sweet potatoes
3 red onions
2 courgettes
1 fennel bulb
small pumpkin (or 1⁄2 butternut squash), deseeded and quartered
yellow peppers
250ml tomato sauce (see below)
1 tsp Maldon sea salt
Freshly ground black pepper
2 tbsp olive oil

For the tomato sauce:

2 tbsp olive oil
1 medium onion, sliced
2 garlic cloves, chopped
Bunch of fresh basil, leaves only, chopped
1 tbsp fresh oregano leaves, chopped (or 1 tsp dried) 6 medium-sized fresh tomatoes, chopped
400g tin chopped organic tomatoes
1 tbsp balsamic vinegar

To make the tomato sauce, place a saucepan over a medium heat, add the oil and fry the onion gently for 6-7 minutes until it’s soft and golden. Stir in the garlic, ba- sil and oregano, followed by the fresh and tinned toma- toes and the vinegar. Season the sauce with a pinch of salt and pepper and let it simmer for 15-20 minutes. Blend it briefly and set it aside (it will keep in the fridge for about 5 days).

Preheat the oven to 190°C. Liberally cover the bottom of a large baking dish with your homemade tomato sauce (you only need about half of it for this recipe). Cut all the vegetables into 1cm slices, except the courgette and peppers, which need to be thicker (more like 2cm). Start- ing from the outer edge of the dish, arrange the vegetables by colour: slices of beetroot, then sweet potato, courgette and so on until you fill it. Season with salt and pepper and drizzle the olive oil over the surface. Bake it for 30-40 minutes.

This works well with some steamed kale or a large green salad and avocado, dressed with Green Vinaigrette:

Green Vinaigrette

1 tsp capers, rinsed
Small handful of fresh parsley
Small handful of fresh basil
Small handful of fresh mint
1 tbsp fresh chives, chopped
1 garlic clove, chopped
1⁄2 tbsp live (raw) apple cider vinegar 5 tbsp (75 ml) extra-virgin olive oil

Add to a blender and mix until well combined.