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Back to My Shoots. Err, Roots.

Posted Jan 03 2011 8:52pm

Back to my shoots and roots, really. (Shoots = salad greens. Roots = RUTabegas, turnips, parsnips.) (Sorry Dad, I know you hate them. I will find a way to trick you into eating them some day!)

Pictured:

While I was blog-break-ing I had a bit of an experiment. A failed experiment. I decided to eat lots of meat and lots of things that I don’t normally eat. Like McDonald’s salads and chili from Wendy’s and meat multiple times a day.

How did I feel after my experiment?

I felt like sh*t crap. At the beginning of my break I was tired of thinking about food, tired of trying to be healthy, tired of being different from the average American. But you know what?

I’m not the average American. And my stomach is not the average stomach ( read about my IBS here ). And my body is not the average body. I am not average in any way, and I don’t want to be!

So I am okay with being me, and with being quirky, and with liking loving vegetables more than any other food. I thought maybe I really liked having meat all the time. It certainly tastes good at first, but after a few days, or weeks, you start feeling heavy and sluggish. And you can’t poo very well. And (at least for me) my clothes didn’t fit right. (Err, they still don’t fit right, because I gained some of the poundage I’d lost over the summer. I’m guessing ~5 pounds.)

So it was time to go back to my shoots roots basics.

Hot-Cold Salad

Ingredients

  • 1 tablespoon ghee
  • 2 cups of chopped parsnips, turnips, rutabega (Trader Joe’s)
  • 2 teaspoons grated ginger
  • 1/3 cup water
  • 1 cup chopped broccoli (frozen, TJ’s)
  • 1-2 tablespoons sesame seeds
  • soy sauce, rice vinegar, honey (2-3 teaspoons each)
  • romaine lettuce and spinach base
  • your favorite dressing (optional)

Method

  1. Heat ghee in a wok over high heat. Add the chopped root veggies and the grated ginger. Saute until they start to brown, then add the water.
  2. Let the water cook down and evaporate. Add the broccoli, sesame seeds, soy sauce, rice vinegar, and honey.
  3. Cook until the broccoli is done.
  4. Let cool slightly and serve atop fresh salad greens. I added bragg’s liquid aminos and Trader Joe’s raspberry dressing.

Serve with cheese from your dad.

Meals like these are, oddly enough, pleasing to both my stomach and my palette. I am satisfied, not overly full, and my IBS stomach is calm. I have been trying to be mindful and I’ve noticed some triggers recently.

(Maggie’s) IBS Triggers

  • Meat (any kind – lean or fatty, it doesn’t matter)
  • Too much fat (especially butter)
  • Too many grains at once (especially bread)
  • Sugar (any sugar at all, really)

One thing that has been soothing for my IBS is ginger candy:

These are “Chimes” ginger chews that are peanut butter flavored. They have 16 calories apiece which means only 3 grams of sugar each. They taste good, they are a nice distraction for my mouth (which is always needing stimulation), and they are actually good for my tum.

***

I am bringing back bits of the old me (the one who had time to cook, who was creative in the kitchen, who ate new things all the time, etc…) but keeping the good bits of the current me (not being scared of eating fats, being chill, etc…)

***

Have you ever gone back to your roots/shoots/basics? What did it mean for you?

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