Irritable Bowel Syndrome Message Boards | Kate's (Wind) recipes *EDITED per Wind*

Alright ladies, here we have it. They are basically just copied and pasted into from other threads. I was going to organize them, but then we'd lose her cute little comments. So here they are:

1. I made a great sub-nuclear balsalmic borscht for lunch--using canned beets (you inspired me). I just quick steamed some red chard and spinach on the stove and zapped a zucchini in the microwave, added herbs and a small amount of broth and balsalmic vinegar and blenderized it. You can use as much broth as you like to get it the consistency you like. Carrot, potatoe, or sweet potatoe would have been funky in there too. Ten whole minutes of work.

2. "Unfries" - It's too easy!!! I put them on a cookie sheet, oven lined with foil and sprayed with Pam. My personal favourite are zucchini. I just chop them up and sprinkle them with sea salt and herbs--really any sort of seasoning or spice that suits you. With zucchini, the sea salt helps sweat out some of the bitterness. You could use eggplant, too. Definitely salt that, etc. Any sort of potatoe/sweet potatoe works. I've even done it with turnip. Then, I crank up the oven, usually to about 400 or 425 degrees. I spritz the cookie sheet with Pam, but you could use olive or canola or grapeseed oil--whatever in a spritzer. If you want to give it some heat, use something spicey, i.e. hot pepper sauce or picante. Sometimes I get in really pungent moods and get out the wasabi or horseradish. Then I just bake it for twenty minutes or so. Sometimes thirty. I like them really crispy, so I broil them for a few minutes.

One neat thing I did the other day, was use grated beet and zucchini (a la slaw style, done in the food processor) and put followed the same oven process. I herbed it and added a little lime/balsalmic and a tad of lime rind. It was this really neat crunchy zucchini-beet slaw. Sort of more like a hash. I just added a little dijon for bite. Then, I tried it with carrot and WOW!!! Then, another night, I did a carrot/beet combo. Beet/potatoe is good. Sometimes even carrot/turnip/beet and any funk you can think of. I also did it slicing it finely in the food processor into rounds and it turned more into a crispy/crunchy scalloped salad.
I've also done it with spaghetti squash.

Afterwards you can jazz it up further, i.e. with salsa or a vinaigrette, etc. The stuff I use is pretty high sf stuff, in general. I've done it with green and yellow zucchini and potatoe as well. You just mix or layer it after.

I know you're into 250 calorie or less mini-meals/feeds and this very easily qualifies.

3. If you want a divine treat, try homemade sorbet.
It's as simple as pureed fruit frozen in half cups. Mango Madness! Passionate Papaya. For best results, freeze for about an hour and a half, then stir the ice/break the fruit ice up, then pack-age. Often I use empty left-over applesauce cups for this. Note: pureed fruit often reduces.

4. --roasted golden beet (1 c.) yum--the golden ones are better than the crimson ones. Delicious with a little Nakano seasoned rice vinegar. Found some organic gems at the market.

5. Re: My green monsters--or gorilla food. I eat them as soups or smoothies just as a green sauce, i.e. for the 'taters you mentioned--potatoe/green sundaes anyone?
That's one option. Do you like noodles? I love them with rice noodles/pastas, or most grains, i.e. fragrant rices, millet, quinoa--whatever, including veggies high in sf. Chard is great. I love using rainbow chard!!! Or mixing chard/spinach. You can combine just about any veg. with the greens if it suits your mood. Green bean/spinach, asparagus/spinach (or chard), zucchini works too. I personally detest kale--even the smell of it makes me gag. If you ever cook it, you'll totally understand why (it smells like pork) and collards affect me as broccoli does. If you feel soupy, i.e. the need to use a spoon, just use less water or broth/stock. They're great for chapati or tortillas or with rice crackers, dumplings, even zucchini sticks and mushrooms--use you're imagination. Totally easy on the body, very gentle--i.e. smooth and creamy and blended like a smoothie. I add fresh herbs, etc. Greens cook really fast. It's so funny--I was eating it the other day and I thought, this stuff looks like paint! You can do it with most any colour. I've even eaten it with cream of white rice!
They're the kind of sauce that you can just eat and eat and eat more later. They're very versatile. Some non-vegans have used them as fish sauces/chicken sauces or swirled into egg white omelettles, souffles, etc. They go down really nice and easy and smooth with some sf. Sometimes you just need to spoon feed yourself. Often, though, I eat them with a fork--they're creamy and totally blended and velvety smooth--and sf of my choice. Usually I leave the sf separate, i.e. do not blend it with the green monsters but eat it with the green monsters. I've even eaten them with boiled plaintain or banana. Seriously! For potatoe, I would keep the green separate from the potatoe but eat them in the same nutrition break.

6. If you're looking for a greens based pizza sauce, try arugula and spinach.

7. --beets, parsley, and mesculn (blame Retrograde for turning me into a beetnik again!!!)

8. Yes, beets are a divine! I like the canned baby ones too--not the pickled ones, though. Have you tried Nakano seasoned rice vinegar? It's also great splashed on beets! They're also really good with cinnamon and a little dijon mustard with a tad of vinegar for tang. Have you ever eaten too many!!! I have. Nature's candy. They are good roasted though. Just peel them afterwards and put on some rubber or latex gloves to avoid the axe murderess look.

9. zucchini verdi (Uh, I'm not sure what to call it--I use a veg. peeler and grate the zucchini into spaghetti, then saute it in a wok with a little veg. broth, and lots of herbs and add a twist of fresh lemon juice. The left over mushy cauliflower, plus a little nutritional yeast for an "uncheesy" edge was a pseudo-white sauce. Incidentally, that mushy cauliflower (South Beach mock potatoes) is great stuffed in tomatoes, if you're a tomatoe lover or even peppers if you're a pepper enthusiast--I am not).

10. Comment: Green Swiss Chard, if you can tolerate/enjoy cooked leafy greens IS AMAZING, especially blended...alone, combined, as a sauce or filling. The red is pretty good too! Remove stems/rough parts. Celery is pretty much a waste of time.

11. Interesting food combo note: steamed baby spinach and herbs is awesome in the food processor--a demi-raw soup. Steamed artichokes are a treat, too. I probably should have had--no, I know I should have had a little cooked grain, i.e. millet or amaranth or quinoa--it would have tasted great with the creative green cuisine, but I was foolish and lazy and complex carb phobic, so I stuck to high SF fruits...a primitive day. I guess we have our moods! Must be the spring air.

12. Carrot juice is an awesome dressing. If you want to add a little "acidity" try a splash of apple cider vinegar. I find just about every storebought dressing makes me feel ill--even the no-fat Italian. Beet juice is pretty funky too...have you ever used it in a risotto? Papaya puree is great in the freezer. Sometimes I spunk it up with a splash of something tart like real cran. juice.
Oftentimes, with IBS, I experience a bad reaction to most dips, dressings, sauces (i.e. hummus, spinach, baba ganush) so I play. Papaya puree is really tummy soothing, incidentally.

13. They're great pureed, "green" sauces for just about anything.
You can easily adjust the degree of thickness. Baby spinach and potatoe is a great food processor combo, with your favourite herbs (mmmm....dill), baby spinach and green bean with a little celery is really good too, or baby spinach and asparagus (the asparagus gives it a kind of "pea" flavour)...zucchini works well with baby spinach...or even fennel (anise), or celery. I've stuffed rice pasta shells with it, used it as a green pizza sauce, vs. the traditional red...basically anything that gives a little body to the spinach works...oh, yes...artichokes are lovely, too. I've even added nutritional yeast flakes for a kind of nutty/cheesy bite; miso flavours it lovely. If you're okay with beans, a half cup or so of navy beans are nice, or lentils. Alfalfa, uncooked with hot steaming baby spinach and herbs and maybe a little celery is delicious. Using veg. stock/bouillion (organic) adds a lot of dimension. Pour it over fish or chicken or soy, if that's your thing...
Personally, I generally stomach the leafy greens cooked and pureed very well. I keep stumbling upon new ways every day.
I usually buy baby spinach at Cost Co. pretty cheap. Herbed
green Potatoes are pretty cool, and generally a safe first leafy green recipy, if you're okay with potatoes. It's also pretty good with plantain, or even banana, and always, mushrooms.

14. green bean/spinach/dill/parsley/tarragon puree (I thought I'd pull a fast one, inspired by Retrograde. The baby spinach steamed with the herbs ultra-fast. I used Del Monte canned green beans. Then wizzed it. One of my all time fav. comfort foods, and safe. I jazz it up with some dijon, etc. It's basically a spinach salad, just COOKED--if you catch my drift! No water/stock in the wizzing process. It's so thick it could be a dip or ragu. It is smooth and creamy and you could eat it with a fork.)

15. 1/2 c. raspberry puree swirled into the spaghetti squash soup with lemon and dijon and a hint of balsalmic vinegar
15. organic new potatoes, 3/4 c. (steamed in the microwave ultra-fast with parsley and watercress and zucchini and a little french lavender, then WIZZED.)***purple potatoe would have been yummier, but not available yet!***felt soupy!

--------------------
Elizabeth

all those years it wasn't IBS - it was celiac!
send me an email: liz@dopple.net

Edited by e_mcmaster (07/11/05 05:04 PM)

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