IBS, or irritable bowel syndrome, is a digestive disorder that has an unknown cause. The symptoms vary between individuals, but usually include; constipation, diarrhea, bloating, gas, stomach discomfort and cramping.
If you’ve got IBS you’ll know how uncomfortable it is to have a bloated gas-filled stomach day in day out. Especially if you are in the knowledge that there is no real cure. Although this seems like a depressing thought, there are lifestyle changes which you can make to help live an easier life!
Here we give you some recipes to try out which we hope will help you to feel more comfortable.
Smoked Haddock and Roasted Root Cakes
- 4 oak smoked haddock fillets (undyed)
- 4 large carrots, chopped
- ½ small butternut squash, peeled, deseeded and chopped
- Handful fresh chopped parsley
- ½ lemon juice
- Handful of chestnut flour for dusting
- 2-3 tbsp coconut butter for frying
Preheat oven to 180°C. Poach the haddock fillets in a small amount of coconut or nut milk until tender. Meanwhile, roast the veg until tender. Once both are cooked put the fish (deskinned) into bowl, and flake into small pieces using a fork. Then, mash the vegetables and add them to the bowl. Divide the mixture into 8 even sized balls, press each one between the palms of your hands to form a cake and set to one side. Pre heat a large frying pan until hot and add the coconut oil. Whilst the pan and oil are heating dust the cakes in the chestnut flour on both sides, add each one to the pan of hot oil and fry for around 7 minutes on each side. Until golden and crispy. Serve with salad.
Banana and Pecan Ice Cream
- 4 large bananas
- 4 tbsp raw pecan butter
- 2 tbsp Great Lakes Gelatin hydro
- 2 tsp raw honey
Chop your bananas into slices and pop into a glass bowl. Freeze until solid, this will take around 2 hours. Remove the banana slices from the freezer and add to your food processor along with all of the other ingredients. Blend until smooth. Decant the mixture back into your glass bowl and re-freeze until semi solid. Remove from the freezer and enjoy!
Ingredients make 4:
- 2 large bananas
- 2 large eggs
- 1tsp cinnamon
- 1tbsp coconut oil
- 2tbsp Great Lakes hydro gelatin
1. Pre heat a frying pan until very hot. Whilst your pan is heating, put the other ingredients into a food processor and whizz until smooth. Ladle ¼ of the batter into your pan, sweeping the mixture outwards from the centre with the back of the ladle to form a pancake. Cook for around 5 minutes, until the pancake is almost cooked through to the middle, then flip. Cook the second side for just a couple of minutes to brown off. Repeat steps 3 and 4 for the other pancakes and serve with your favourite fresh fruit.
Grain Free Drop Scone Pancakes
- 1 medium banana
- 1 tbsp coconut flour
- 1 large egg
- ½ tsp cinnamon powder
- 1 tsp vanilla extract
- 1-2 tsp coconut oil for cooking
Pop all of your ingredients into a food processor and whizz until smooth. Leave to sit for 10 minutes so that the coconut flour expands and absorbs the egg. Meanwhile heat a large frying pan on a medium heat, add the coconut oil. Now divide the mixture into 4 equal portions in the frying pan. You are forming little mini pancakes. Cook for a few minutes then flip and cook for a few minutes on the other side. Your pancakes should be golden and firm on the outside, moist and springy on the inside! Serve with a little melted coconut oil and raw honey.