Chicken Stock | Helen Jane | Your IBS Freedom

IBS Gut Power Soup

admin — Wed, 24 Jan 2024 11:35:44 +0000

I love the colour of this soup! Green food is the way forward if you want to heal your gut and reduce your IBS symptoms. And green is my favourite colour as you may note from my website :o)

This powerful soup will really help you to reduce your IBS symptoms by providing you with a powerful set of nutrients that perform two main functions. Firstly they will transform Fat Soluble Toxins (poisons that normally just sit in your fat cells going nowhere) into Water Soluble Toxins! This means that the toxins in your body can be excreted through your urine when you eat foods filled with sulforaphane.

The second major gut health benefit of this soup is the anti-inflammatory properties of the vegetables. This will act like a soothing balm over your inflamed insides, IBS is caused by three things: Gut bacterial imbalance, inflammation, food sensitivities – and this soup will go along way towards calming an inflamed bowel and reducing your bloating.

So, get into green foods for gut health! They really are the way forward and your gut will thank you for it!

IBS Gut Power Soup

CourseSoups
CuisineVegan
KeywordIBS Friendly Recipe

Servings2 portions

Prep Time5 minutes

Cook Time15 minutes

Passive Time3 minutes

Ingredients

4 broccoli flourettes
1bunch Spinach
1/2 Zucchini
1cup Chicken StockI always make my own or use Onion free as onions aggravate my IBS symptoms.
1pinch Seasoning

Instructions

Wash and chop eat spinach, broccoli and zucchini (courgette) and add these to a saucepan of water, just enough to cover the veg.
Add the stock and seasoning and bring to a boil.
Cook for 8 - 10 minutes until the veg is soft and tender then blend until you reach the desired consistency. If you have too much water in the pan, then drain a bit off for a thicker soup.
You can add a few pumpkin seeds or sunflower seeds or even some roasted chickpeas for a bit of extra protein in this delicious meal, but I prefer the soup on its own. Knowing how much good it is doing my whole body and enjoying the flavour.

The post IBS Gut Power Soup appeared first on Helen Jane | Your IBS Freedom.

Onion Free Paella

admin — Tue, 04 May 2021 19:16:12 +0000

I have been wanting to find a recipe for paella that I can enjoy without having an IBS flare up and I have finally decided on this simplified but very tasty version.

Normally paella has onions in, I have left them out of my persona recipe but included these as optional should you know that onions don’t affect you or your symptoms. Not all IBS sufferers struggle to process onions.

This recipe is so easy and it will now become a part of our regular diet as it was tasty, filling and colourful as well as being nutritious and a proper ‘feel good’ meal.

IBS Free Paella

Servings2 portions

Prep Time10 minutes

Cook Time20 minutes

Ingredients

150g paella rice
600ml Chicken StockI used Kallo, low sodium
1 chorizo sausagethinly sliced
1small pack prawns
1/3cup frozen peas
1teaspoon Smoked Paprika
1/2teaspoon Turmeric
1 Red Chilli
1clove crushed garlicoptional, you can use garlic paste if easier
3 - 5 spring onionsoptional (depending on intolerances)
1drizzle Olive Oil
1pinch Black Pepper
2 lemon wedges
1handful Chopped Fresh Parsley

Instructions

heat some oil in a large pan and gently fry off the chorizo until the oil is released. Put the chorizo to one side.
chop the chilli, turmeric, paprika and the crushed garlic, slice the onions and gently fry off on the oil for a couple of minutes until soft.
Add the paella rice and stir for a minute until all rice is coated in the oil mixture. Then add ¾ of the hot chicken stock and stir.
Simmer for 10 - 12 minutes. Once the paella rice is swollen and nearly cooked, add in the peas, chorizo and prawns. Stir and add in the remainder of the stock, stir until the rice is cooked through and serve with black pepper, lemon wedge and fresh parsley.

The post Onion Free Paella appeared first on Helen Jane | Your IBS Freedom.

Mango Curry

admin — Wed, 24 Mar 2021 13:01:14 +0000

Michelle's Mango Curry

This fabulous vibrant curry was sent in by one of our clients, Michelle Rowland. We hope you enjoy it as much as we did. Bursting with flavour and simple to make this is a perfect meal to fight off any last minute winter colds and really enjoy.

Servings2 people

Prep Time15 minutes

Cook Time20 minutes

Ingredients

250grams Basmati Rice
2 Chopped Onionscan substitute leeks if avoiding onions
2tbsp Medium Curry Powder
2tsp Cumin Seeds
1chunk Fresh Gingerto taste
2tsp Tumeric
750ml Chicken Stock
500grams Chickenchopped into chunks
1 Cauliflower
125gram Spinach leaves
1 Mangopeeled and diced
1pinch Crushed Black Pepper

Instructions

Brown the chicken in a little oil, in a deep pan and set to one side.
Add the spices to the pan and stir until well mixed and sizzling.
Next add the chicken stock and rice and cook for 5 minutes.
Re-add the chicken.
Add the cauliflower, cover and simmer for 10 - 15 minutes.
Once all cooked through, add the spinach to wilt and garnish and serve.

The post Mango Curry appeared first on Helen Jane | Your IBS Freedom.