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All Boards >> IBS Recipe Discussions

Little Minnie

Reged: 04/16/04
Posts: 4987
Loc: Minnesota
      09/23/04 07:30 PM

2+c. fresh garden tomatoes diced and drained of the goop
2t. really good olive oil
2t. really good balsamic vinegar
1t. kosher salt plus more if needed
1T. garlic minced
2-3T. basil chiffonade
cracked pepper
good bread sliced thin and toasted in the oven right before serving.
mix in a bowl and let macerate on the counter for some time (couple hours). Pour onto toasts right before serving. The liquid will make the thin bread soggy pretty quick but I do like some of the liquid on there yet it must be eaten immediately.
Eat with a meal and you should be safe as long as you don't have a specific problem with tomatoes. I had it with dinner last night and was fine but had it solo for lunch and felt sick, then I had it with dinner tonight and was not bothered by it.

BTW it is a little pet peeve of mine when people say bru'sh'etta, it is 'ske' bru'sch'etta like in SCHool. sorry.

IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!

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Subject Posted by Posted on
* bruschetta Little Minnie 09/23/04 07:30 PM
. * What is basil chiffonade... Snow for Sarala   03/19/05 10:34 PM
. * Re: What is basil chiffonade... Shell Marr   03/19/05 11:19 PM
. * another tip Little Minnie   09/24/04 04:27 PM
. * Re: bruschetta RachelT   09/24/04 08:44 AM

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