Two amateur cooks explore the world of cooking for a Crohn's and Colitis diet

Archive for the ‘ginger paste’ Category

IBD Guide To Eating Out: Part II


We are proud to present Part II of our IBD restaurant guide series!  (To view Part I, click here!)  The average American eats out several times a week, and those with IBD often have a more difficult time choosing IBD-safe foods at restaurants or even finding a restaurant that meets their dietary needs.  In creating the guide, we wanted to provide the “average” IBDer with some practical knowledge of each cuisine, and to give tips on how to navigate a menu and order food when dining and exploring various cuisines.  We hope the guide will become a tool for those with IBD to allow them to make smarter choices.  We also hope to expand it to include additional information (by no means is this guide an exhaustive review of each cuisine!), and in the future we still plan to add more! Feel free to add your own thoughts about the guide, which cuisine you prefer, IBD-friendly restaurants that you recommend, or even certain dishes that you always order because they are “safe” for you.

Download a printable PDF of the entire IBD Guide To Eating Out by clicking here. (more…)

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Spicing Up Life: Tandoori Cauliflower

Before we enter into the world of spices, we want to give you a “SKEWER IBD” update. We have run about 45 miles so far and are less then $75 away from raising $4,000. We will be mailing a copy of The Foul Bowel to the winner of our blog giveaway, Allison Finn. Congratulations Allison!!  Our fundraising isn’t over yet though. We still need your help and donations to really “stick a fork” in IBD. Please consider donating today (click here).  We are currently the 3rd top fundraiser on our team! Thank you to those who have donated so far!!  Also, as you may or may not know, the Jewish holiday Purim (ready more about it here) begins tomorrow night. We will be rocking some pretty awesome I Be a fooDie costumes that you won’t want to miss. Stay tuned for pictures (and to see us make a fool of ourselves…)

Now, back to SPICES! We love spice. When we cook we often do not use measuring instruments to measure out spices.  Instead, we add spices almost by the handful to the point where the spice aroma lingers for hours afterward.  We used to just double the prescribed amount of spice in a recipe, but now we just go by instinct and smell.  I have been able to convince Marnina that spices can replace unhealthy ingredients, such as salt and sugar.  For example, I literally dump cinnamon into my cream of brown rice every morning because cinnamon has a sweet and warm taste that can replace sugar or any sugar derivative.  We mostly omit broth and seasoning mixes from our soups because of the high sodium content and replace them with extra spices.  Some of our favorite ground spices are curry, coriander, ginger, cinnamon, turmeric, and cumin, all of which happen to be spices featured in Indian cuisine.  We have recently started using fresh ginger and garlic, and have noticed that the flavors provided by these fresh spices are more intense than the ground versions.

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