Food Remedies For IBS - Pineapple

I am a firm believer that natural Foods we eat everyday has healing properties to assist our body to recover from non critical ailMents and aid in recovery process as well. If we take the right Food, in the right amount, the vitamins and minerals found in the food will strengthen our body systems. It can improve digestion, which in itself is a prerequisite in healing of the body. With better digestion, the body can absorb the necessary minerals and vitamins, which in turn will repAir the body. This is especially true for IBS sufferers.

Food Remedies For IBS - Pineapple

Food Remedies For IBS - Pineapple

---

Food Remedies For IBS - Pineapple

Food Remedies For IBS - Pineapple

So the first food remedy for Irritable Bowel Syndrome sufferers is pineapple.

Pineapple helps in digestion. Find a fresh ripe pineapple and eat it fresh. Make sure only ripe pineapples are eaten. Unripe pineapple has poison which can cause drastic purging. If fresh ripe pineapples are not available, you can resort to the canned ones. Cutting the pineapple is an art. Be generous in cutting the skin of the pineapple. You need to remove the crown, rind, eyes and core. A method to remove the eyes is to slice crosswise. You can only eat the flesh. Chilled fresh pineapple is not only refreshing but also delicious. As much as you may like pineapples, do not over eat pineapples either since excessive pineapple can cause fiber balls in the intestinal tract. Just like everything else, excessive consumption should be avoided. In right quantities, it is a healing food.

The acidity of the fresh pineapple can cause irritation of the tip of the tongue. A trick to reduce the acidity is to rub a little salt on the pineapple before eating or soak the flesh in water with a pinch of salt for a short while before eating. With canned pineapples, it is normally soak in syrup which diminishes taste and freshness.

Pineapple is diuretic and is a natural cleanser, removing toxins from the body. It is high in vitamin C and also contains a special enzyme, called bromelain, which helps the body's digestive system and also able to reduce inflammation caused by arthritis, gout and sore throat. It also helps in the healing process of wounds after surgery or injury. It is believed that pineapple contains micro-nutrients which can protects against cancer and the micro-nutrients also break up blood clots and is beneficial to the heart. Pineapple juice is a natural intestinal worm killer as well.

Immediately after each meal, eat one slice of pineapple and it will help digestion - thus reducing burping, gas build up and stomach discomfort, all common symptoms of IBS. Taking a slice or two a day is fine for most IBS sufferers; just don't eat the enTire fruit by yourself everyday. If you are just trying, just take one slice and increase it later.

Another way to eat pineapple is to juice it by blending. If you are not milk intolerant, then adding some yogurt and blending them together in a food processor produces a lassi drink. This is an Indian traditional drink. Do not add any sugar especially if you are using canned pineapples. If you like you can add a little water or ice.

Food Remedies For IBS - Pineapple

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

Pumpkin Soup - Thai Style

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

---

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

Do you like Thai Food? Do you like Pumpkin? Do you like Soup? Well then this recipe is for you!

Gather together these fabulous ingredients:

• 2 cups water
• 2 cups pumpkin puree
• 1 1?2 cup mango nectar
• 3 Veggie Bouillon Cubes
• 3/4 tsp powdered ginger
• 2 cloves garlic chopped finely
• 1/4 to 1/2 tsp crushed red pepper (to taste)
• 1/4 cup creamy peanut butter
• 2 tbsp rice vinegar
• 2 tbsp chopped green onion
• 1/4 cup chopped cilantro
• 2/3 cup (5 fl.-oz. can) Evaporated Fat Free Milk

Directions:

1. Mix the water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan.
2. Bring to a boil, stirring occasionally.
3. Lower the heat to low.
4. Stir in peanut butter, vinegar, green onion and 1 tablespoon cilantro.
5. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil.
6. Stir in evaporated milk.
7. Sprinkle with remaining cilantro before serving to your delighted family.

Curry Pumpkin Soup

If you like pumpkin soup and you like the flavor of curry, then this will be a perfect combination for you and yours.

Gather together these fabulous ingredients:

• 2 tbsp butter
• 1 cup chopped onion
• 2 good sized garlic cloves finely chopped
• 1 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 3 cups chicken broth
• 2 cups pumpkin puree
• 1 can evaporated milk

Directions:

1. Melt butter in large saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender.
3. Stir in curry powder, salt and pepper; cook for 1 minute.
4. Add broth and pumpkin; bring to a boil.
5. Lower the heat to low; cook, stirring occasionally, for 15 to 20 minutes.
6. Stir in evaporated milk.
7. Place mixture in a Food processor and blend until smooth. (if there is too much for your Food processor or blender do it in batches)
8. Serve up the delicious warm soup!

Savory Pumpkin Soup

Traditional Pumpkin Soup is healthy, low calorie and is low on the glycemic index which makes it a great choice for anyone who is Watching their sugar intake.

Gather together these fabulous ingredients:

• 2 tbsp light butter
• 1 small chopped
• 1 garlic clove chopped
• 1 tbsp Blue Agave Nectar
• 2 cups water
• 2 tsp low sodium chicken bouillon
• 1/4 tsp black pepper ground
• 2 cups pumpkin puree
• 1/2 cup half and half

Directions:

1. Melt butter in large saucepan over medium heat.
2. Add onion, garlic and sugar blend; cook, stirring frequently, until onion is soft.
3. Add water, bouillon and pepper; bring to a boil, stirring occasionally.
4. Lower the heat to low; cook, stirring occasionally, for 10 minutes.
5. Stir in pumpkin and half and half.
6. Cook, stirring occasionally, for 5 minutes.
7. Remove from heat and cool slightly.
8. Put soup into a Food processor until smooth.
9. Return to saucepan and heat to serving temperature
10. Swirl a bit of half and half around in bowl as you serve.

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

Vegan Christmas Appetizers: Funny Penguins

Do you want a meatless appetizer to warm up the holiday season? Try some animal-free, edible penguins. They make great holiday or Christmas vegan appetizers. They will add a touch of whimsy to your celebration, and people will absolutely take notice.

Vegan Christmas Appetizers: Funny Penguins

Vegan Christmas Appetizers: Funny Penguins

---

Vegan Christmas Appetizers: Funny Penguins

Vegan Christmas Appetizers: Funny Penguins

I made these adorable penguin appetizers for a Christmas Eve Party last year, and they were a huge hit, both with the novelty/cuteness factor, and for the taste. Besides, I had fun making them, and they were vegan, so everyone could eat them. Kids love them, too, and this would be a fun way to spend time during the holidays with your kids, making some.

You will need:

1 carrot, preferable organic

1 can extra large pitted olives

1 can small pitted olives

Cream cheese or vegan cream cheese mixture, about 1/4-1/2 cup

Optional: about 2 TBS chopped nuts, added to cream-cheese-like mixture

toothpicks

I don't recall exactly which vegan cream-cheese-like recipe I used, but there are lots online. Most call for some nuts, tofu, salt, sugar, lemon juice, and possibly other flavorings, like garlic, blended together in a blender or Food processor. Anything fAirly white and savory will do, but it needs to be a stiff consistency, so it will stay stuffed in the olives and hold its shape.

To Make the Penguins:

For each penguin, you'll need

1 extra large olive

1 small olive

1 toothpick

1 slice carrot

1 tsp cream cheese mixture (approximately)

To make the penguin body, cut a narrow wedge out of one large olive, from top to bottom.

Fill the remaining olive piece with the cream cheese mixture.

To make the head, fill one small olive with the vegan cream cheese mixture.

For the beak, cut a small triangular wedge from a slice of carrot. The remaining large piece will be feet.

Very carefully, cut a horizontal slit into the small stuffed olive, going only about halfway through it.

Insert the carrot triangle "beak." You may need to cut a larger slit, or make thinner carrot slices.

Insert the toothpick down through the olive "head," then the larger olive "body," and finally, through the carrot "feet."

Stand your penguin up and smile.

To keep them upright, I stuck the toothpicks into a foam take-out lunch box that I had washed to reuse. This isn't necessary, but it makes for a fun presentation. You could also use something like half a cabbage head instead of the foam.

You'll have your own little colony of adorable, edible penguins! These don't have to be limited to Christmas or winter holidays. They would be a great hit at a kids' Party too, but Watch out for the toothpicks.

These seem like a lot of trouble to make, but they aren't that time consuming or finicky at all. The fun I had making these vegan Christmas appetizers was worth it. Not only did they taste great, but they got a lot of attention and comMents, too.

Vegan Christmas Appetizers: Funny Penguins