Getting Moving: The Bowel Massage

This past week my sister and I's roles were reversed. She was taken to hospital on Monday for severe abdominal pain. What the what??? That's my territory. I have to say being on the other side, seeing your loved one in pain in a hospital bed and not knowing what's going on, SUCKS! Anyways, she's home now, recovering from an appendectomy. The surgery, pain meds, and week of IV fluid left her with a very bloated belly. As I was showing her the bowel massage to help relieve the pressure I realized I haven't talked to you about it's wonders. The bowel or colonic massage is a wonderful method of self massage for getting those stubborn bowels moving, breaking up blockages and relieving gut pressure. I was looking online late last night for some YouTube videos and learned something I didn't know about this technique. I was always under the impression that it was only for IBS:C sufferers; moving an immobile bowel. However, as you will hear in this video, it can also be used for the IBS sufferer who has too many movements. Please take a look if you aren't not already familiar it, and remember it is up to you to look after your own health.

Happy tummies :)

Chili Cheez "Fries"

Green & yellow beans are like my blank canvas; just a base to build a masterpiece upon. My mom, my sister, they're happy with a lil margarine and pepper on steamed beans, but not me, I need something more. Well, I've out done myself today. Meet Chili Cheez Beans.

This is a mostly improvised meal so some measurements may be estimated; as always add your own style.

Green, yellow or purple beans (maybe a pound...a big plate worth)


1/2 block firm or extra tofu, pressed and crumbled
2 sprigs green onion, diced
1-2 tbsp soy sauce
1 tbsp Dijon mustard
1 tsp onion powder
1 tsp chili powder
sprinkling or two or red pepper flakes

"Cheese" sauce:
1/2 cup nutritional yeast flakes
2 tbsp flour
1/2 tsp salt
1 cup water
2 tsp oil
1 1/2 tsp Dijon mustard
1 1/2 tsp soy sauce

 Wash and trim off the ends of your beans, steam for 3-5 mins.

While the beans are steaming fry the tofu in a bit of oil with the onion powder, chili powder, red pepper flakes, Dijon, & soy sauce for about 5 mins, adding the green onion near the end. Set aside

You may recognize this sauce from my last post Breakfast Bread & Cheese Casserole. Whisk all "cheese" sauce ingredients together in a small saucepan and bring to a boil. Reduce heat and simmer 2-3 mins, stirring constantly.

Place your steamed beans on a big plate, top with the tofu mixture (chili) & pour on desired amount of cheez sauce. I also added a sprinkling on Daiya Mozza Shreds and a sprinkling of more red pepper flakes.

The most decadent plate of beans ever!!

Breakfast Bread & Cheese Casserole

This morning I made with yummy gooey casserole from Sarah Krammer's La Dolce Vegan! She calls it Wolfie's BLT Brunch Casserole, but I left out the B (imitation bacon bits). The "cheese" sauce alone is worth a try. Take a look.

Casserole:
4 slices bread, toasted
1/4 cup vegan mayo
1 lb (454g pkg) medium or firm tofu, crumbled
1/4 tsp tumeric
1/2 tsp onion powder
1/4 tsp fine sea salt
1/4 tsp black pepper
2 tbsp vegan marg or oil of choice

Layers:
1/3 cup imitation "bacon" bits (I didn't have any, and I'm not a huge fan so I left these out)
1 large tomato ( I had a bunch of cherry tomatoes on hand, so I used 9 of them. I once asked my dad why he was cutting up a dozen tiny cherry tomatoes for a sandwich when he had a large one. He replied by explaining the difference in flavour between regular large tomatoes and cherry tomatoes from our garden to the water in our purified cooler to the water in the Seine River out back. I now understand. LOL)
3-4 green onions
2 cups lettuce, chopped

"Cheese" sauce:
1/2 cup nutritional yeast flakes
2 tbsp flour
1/2 tsp salt
1 cup water
2 tsp oil
1 1/2 tsp Dijon mustard
1 1/2 tsp soy sauce

Preheat over to 325F. Lightly oil an 8x8 baking dish. Spread the vegan mayo on one side of each slice of toast and chop into 1 inch pieces. Place toast cubes in the baking dish mayo side up.

In a large frying pan, scramble the tofu, tumeric, onion powder, salt and pepper in the margarine or oil for about 5-7 mins. The recipe said until the tofu browns...but mine didn't brown... that may have been the barely pressed medium firm tofu I used *shrugs* Set aside.

 

In a small saucepan, whisk all "cheese" sauce ingredients together and bring to a boil. Reduce heat and simmer 2-4 mins, stirring constantly.

To arrange the casserole: Pour half the "Cheese" sauce over the bread cubes. Layer with half the "bacon" bits if using. Add all the tofu mixture. Next layer the tomato slices, remaining cheese sauce, remaining "bacon" bits, and green onions. Bake uncovered for 15 mins. Serve over chopped lettuce.

Makes about 4 servings. I ate a bit more for a late lunch and it was also awesome cold! Thanks to Sarah Krammer :)

PS Does anyone else have issues with the spacing on blogspot? Everything looks normal, then in preview there are a tonne of extra spaces inbetween lines and photos. I've given up fighting with it, grrrrr.

Community Supported Agricuture

Several months ago my sister and I bought into a Community Supported Agriculture program. If you haven't heard of this before, here's the gist. Before the growing season begins you pay a lump sum to a local farm, and then each week of the growing season they give you a basket of produce. It's pretty awesome!! The particular farm we are a part of is Stonelane Orchard and it's totally organic. We've just had 2 baskets so far, but it's been fun designing a meal around one feature ingredient from the week's haul.

This was my half the first week's batch of veggies

Yellow zucchini, cucumber, peas, beans, green pepper, beets, potatoes, green onion, tomatoes, kale, swiss chard and parsley

I started with some roasted potatoes & beets, with garlic, olive oil, oregano and rosemary

 

Baked em at 375 for about 30-40 mins

 My feature for the night was the kale. I got this great recipe from LaDolce Vegan for brussel sprouts. I may have mentioned before that I have no self control when it comes to brussel sprouts. I eat too many and then my stomach hurts. I tried to eat less of them, but I can't, they're just too damn good. SO... I thought I'd try my favourite brussel sprout recipe on the kale. 

1 large bunch of kale

2-3 sprigs of green onions

1 tbsp mustard seeds

1 tbsp dijon mustard

1 tbsp vegan margarine

Start by steaming the kale for about 3-5 mins. While that's going heat a frying pan on med/high and toast the mustard seeds until they start to pop. Lower the heat to medium and add the margarine and green onion. Saute for 2 mins then add the dijon. When the kale is ready add it to the pan and saute a couple mins more.

 

 

A whole plate of farm fresh organic veggies, best meal ever!!