|Liver, which stores vitamin A is very rich in it: a whop-ping 30000 IU in 3 ounces.|
Friday, March 02, 2012
I got to repay a favor today in taking a friend home from her colonoscopy. If you know me, I am not always good in the doctor's office. I've lost count of how many times I've passed out, and well - send me home without the instructions and I'll call you if I notice a problem! I just had to laugh though, because even though this trip to the doctor involved the removal of two polyps, she wasn't given a lot of dietary instructions on how to help prevent irritable bowel syndrome. I think the meds could prove to work wonderfully, however, there are a lot of foods out there to help the colon do its work. I passed on a recipe or two to her, and now I'll blog about them in case you wanted to include it in purposeful eating. Do your own study on Vitamin A - as it is ESSENTIAL! I like to consume it in carrots, however liver I've been cooking now (they sell it at Hy-Vee already prepped)...and I cook it and then grind it in the food processor and add about 2 T. to a beef dish (with hamburger). More recipes below...
Sweet Carrots & Rutabaga
4 medium carrots, cut into 3 inch julienne strips
2 cups rutabaga, peeled and cut into 3 inch julienne strips
1/2 cup water
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dill weed
In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted. Drain vegetables; add butter mixture.
Some research indicates that diets including psyllium may lower the incidence or risk of colon cancer.
½ c. sorghum flour
½ c. potato starch
½ c. milk
2 T. butter
Combine dry – mix wet & stir into flour mixture. Melt butter & put ¼ c. batter into pan. Cook one minute and flip for another...edges will start to curl up.