Some IBS SAFE DETOX recipes for those asking....
#201034 - 07/30/05 07:22 AM
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Natalie1985
Reged: 08/09/04
Posts: 1329
Loc: UK - Leeds for uni, Merseyside for home!
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So on the fitness board Id mentioned how I was following an ibs safe detox plan, Ive done it for 15 days now and its been great! (wheat/gluten free, meat/fish free, sugar free, egg free, dairy free) Ive discovered loads of new recipes that people seem interested to know so heres a few to start with.....I have LOADS so I'll keep posting as often as I can....
Sweet Potato Shepherds Pie
Serves 4(although I got 6 portions out of this it made loads!)
2 tsp olive oil
1 garlic clove(peeled and crushed)
1 onion(peeled and sliced)
2 sticks celery(washed and sliced)
1 bay leaf
1 small butternut squash(peeled, halved, deseeded and cut into small chunks)
450 ml veg stock
420g can red kidney beans(rinsed with cold water)
2 red or yellow peppers(washed deseeded and sliced)
4 tomatoes(washed and chopped)
2 medium courgettes(chopped)
1 brocolli head finely chopped
3 medium carrots chopped
2 tbsp finely chopped fresh parsley
1 tsp arrowroot(or cornflour mised with a bit of water)
4 sweet potatoes(or more if you want to add soluble fiber)steamed for 15 mins until soft
I just increased/decreased the veggies that I used adding more ones I can tolerate and less of the ones I cant
Heat a little water with the olive oil and add the garlic, onion, celery and bay leaf, simmer for 3 mins
Add the squash, heat for another 3 mins
Pour in stock and bring to boil over medium heat, Simmer for 10 mins, stir occasionally
Add the kidney beans(if you can tolerate these) peppers, tomatoes, courgettes, brocolli, and carrots
Simmer for 5 mins or until squah is tender
Stir in parsley, Add a little arrowroot(or cornflour mixed with a bit of water) to thicken I cooked it quite a bit longer so that the veggies were more tolerable.
Transfer to a baking dish. Ina bowl mash the sweet potatoes and a little soy sauce and add as a topping to the dish. Bake for 15 mins or until golden at 200C or 400F/GAS 6
Sugarless Cranberry muffins with honey
Makes 12 muffins
175g(6oz) wheat free flour
125g(4oz) cornmeal
1 tbsp baking powder(wheat free)
2 tbsp honey
2 tbsp canola oil
175ml(6 fl oz) soya/rice milk
150 ml(5 fl oz) pure apple juice
225g (8 oz) fresh cranberries(or 85g(3oz) dried cranberries)
Preheat oven to 200C/400F/GAS MARK 6 Mix dry ingredients and wet ingredients separately then mix together. Spoon into 12 muffin cases. Bake in the over for 15 mins or until golden.
Enjoy! 
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 Natalie
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I had this for tea last night and it was yummy...
Pasta with lentil bolognese
Makes 4 servings
350g(12oz) non wheat pasta(I used rice and millet pasta)
3 tbsp (45ml) veg stock
1 onion chopped
2 carrots chopped
1 large courgette( americans call them zuccini right??)
400g(14oz) can chopped tomatoes
400g(12oz) can brown or green lentils(I used a dry packet of them instead)
1 tsp mixed herbs
Cook the pasta in plenty of boiling water according to directions on the packet
Saute the vegetables in the stock for about 5 mins until softened
Add the tomatoes lentils and herbs cook for a further 5- 10 mins(mine took over 20 cos they were a dry packet) until the sauce thickens
Drain pasta and serve with the bolognese on top
This was quick and easy and so YUMMY!!
Tofu and Pineapple Stir fry with Rice Noodles
Makes 4 servings(you'll probably get more out of it I got 6)
2 tbsp water
2 garlic cloves crushed
1 inch piece fresh ginger
1 red pepper
4 spring onions
225g(8oz) mushrooms sliced
125g(4oz) beansprouts
200g(7oz) can pineapple pieces drained
4 tbsp water
1 tsp cornflour
350g(12oz) firm tofu
rice noodles
Prepare rice noodles separately(as much as you like)
Heat the water in a wok and stir fry the garlic and ginger for 1 minute Add the red pepper, onions, mushrooms, beansprouts(if you can tolerate them....I cant very well) and pineapple and stir fry for a few minutes
Blend the water with the cornflour and pour over the vegetables and stir fry quickly until the sauce thickens.Stir fry the tofu separately then mix with the veg. Serve this with the noodles.
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Natalie
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Vegetable and lentil curry .....this was GORGEOUS!
Makes 4-6 servings)
2 tbsp veg stock or water
1 large onion chopped
1 tsp each of cumin, coriander, turmeric and chilli powder(or use 1 tbsp of curry powder)
2 garlic cloves crushed
225g(8oz) red lentils
750ml(1.25 pints) water
900g(2lbs) veg(eg cauliflower, courgettes, mushrooms, carrots, tomatoes)
White or brown rice whichever you can tolerate and as much as you need for a soluble fiber base
Saute the onion in the water or stock for 5 mins
Add the spices and garlic and continue cooking for 2 mins
Add the red lentils and water, cover and simmer for 10 mins
Add the vegetables and continue cooking ofr 20 mins or until veg is tender. Serve with the rice.
Pasta and cannellini soup
Make 4-6 servings
1 large onion chopped
2 celery stalks chopped
1 tsp paprika
400g(14oz) can chopped tomatoes
1 litre(1.75 pints) veg stock
2 carrots chopped
125g(4oz) wheat free pasta
1 tin cannellini or haricot beans drained
1 tbsp olive oil
salt and freshly ground pepper
Plae the onion, celery, paprika, tomatoes, veg stock, and carrots in a large saucepan. bring to the boil and simmer for 10 mins until the veg is soft
Add the pasta and beans and cook for a further 7-10 mins
Stir in the olive oil season to taste
Serve with wheat free bread.
Pumpkin and sweet potato soup
Makes 4-6 servings
1 onion chopped
1 clove garlic
675g(1.5lbs) pumpkin flesh cubed
450g(1lb) sweet potatoes peeled and cubed
1 tsp fresh ginger grated
2 tsps ground coriander
1.5litres(2.5 pints) veg stock
1 tbsp olive oil
Freshly ground pepper
Put the onion garlic pumpkin sweet potato ginger and ground coriander in a large saucepan
Add the stock and bring to the boil then reduce the heat and simmer for 25-30 mins until the veg is soft
Add the olive oil Season with salt and pepper and liquidise in a blender or food processor
Fruit cake
Makes 12 slices
125ml(4 fl oz) canola oil
4 tbsp honey
2 apples peeled and grated
125g(4oz) ground almonds
Grated zest and juice of 2 oranges
Grated zest and juice of 1 lemon
250g(9oz) wheat free flour
2 tsp baking powder(gluten free)
125g(4oz) raisins
125g(4oz) sultanas
Pre heat oven to 170 C/ 325 F/ Gas mark 4
Mix together the oil and honey add the grated apples, almonds and orange and lemon rind and juice and mix well
Fold in the flour, baking powder raisins and sultanas
Grease a 20cm( 8 inch) round cake tin(CBINB spray or soya butter??) Spoon in the cake mix Bake for 50-60 mins
Check the cakes done by putting a skewer or knife in the centre it should come out clean.
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Natalie
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Natalie,
Are these of your own creation? Keep on "rolling them in" because they are INCREDIBLE!!! (And actually flexible, i.e. easy to substitute for ingredients I either hate or disagree with me...I'm totally a more or less detox eater. THANKS A BUNCH for sharing and I'm eager for more.)
Kate, IBS-D.
P.S. How do you feel eating this way? What differences can you note? What inspired you to begin? If you want to email me, my address is: katenowak@msn.com.
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~~I'm not crazy, I'm just a little unwell-I know right now you can't tell~~Matchbox 20
IBS-D,pain.
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Kate I'll try emailing you sometime when I get a chance to, but heres few more recipes to add to the list....enjoy....oh and by the way....no I didnt make any of them up, theyre from a mixture of 2 detox recipe books and one nutritionists book.....
Hearty Lentil Stew
1 cup lentils soaked for 20 mins and rinsed thoroughly
2 bay leaves
2 onions
4 carrots
2 cups diced squash
1 sweet potato
1 stalk celery
1 vegetable bouillon cube or organic veg stock cube
1 handful watercress
1 tsp wheat free tamari sauce/soy sauce
Place the onions and bay leaves in a pot with the water and stock cube, cover and bring to the boil. Simmer for 30-35 mins. Half way through, add the squash and sweet potatoes. After a further 10 mins, add the carrots and celery. Towards the end add the watercress and tamari sauce. This can also be made into soup for the next day by adding more water/stock and extra herbs. Serve with white/gluten free bread.
Veggie Bean burgers
2 cups cooked beans(aduki, black, kidney or chick peas)
1 cup squash steamed
1 carrot
1/2 onion finely chopped
1 small shallot
1/2 cup miso liquid or stock liquid
1 tbsp fresh or powdered herbs(coriander, sage, parsley, fennel, cumin, basil etc)
1/2 cup cooked rice(could be brown)
Mash up the beans. Mix in the other ingredients and make patties. Bake for 30 mins at 200 C/400F/gAS MARK 6. Serve on a white/wheat free bun.
Mango smoothie
14oz(400g) or 2 medium sized mangoes
1 banana
300 ml(0.5 pint) almond milk
Blend and drink immediately
Apple and blackberry crumble
2 large cooking apple peeled cored and sliced
125g(4oz) blackberries(or rasberries or other summer fruits)
4 tbsp clear honey
2 tbsp water
60g(20z) flaked almonds crushed
60g(2oz) oats
25g(1oz) rice flour
60g(2oz) dairy free spread
Preheat oven to 190 C/ 375 F/ Gas mark 5
Put apples, blackberries and water into oven proof dish Stir in 2 tbsp of the honey
Place the flaked almonds, oats, rice flour, dairy free spread and remaining honey in a bowl and mix together until you have a sticky crumb mixture
Spread oat crumble over fruit and bake in the oven for 25mins or until golden
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Natalie
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I'm always curious re: how to assemble things. I'm not a big chef and basically a blender queen. I can't do legumes/beans/nuts/soy, however it's no problem for me to omit an ingredient or substitute creatively. THESE ARE SO WHOLESOME!!! Your house must smell positively enticing. I've done variations of these recipes in the past just out of my own fooling around.
Muchas Gracias and looking forward to more eagerly when/as you arrive at time.
Kate.
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