Many years ago I was diagnosed with IBS, gluten intolerance and in 2016 I had my gallbladder removed. As you can see, my digestive system and I were not very good buddies for a long time.
Removing my gallbladder was a sign that I needed to nurture and heal my relationship with my digestive system. Not a very sexy topic to speak about but if you have IBS, suffer from bloating and digestive discomfort you know how uncomfortable the pain can become.
Here are the steps I followed to healing my digestive system with food (Please take note that you need to see a specialist and dietician to support your road to recovery if medical treatment is required, these are foods that help me sustain a healthy digestive system after I seeked medical help).
Soya Rama is a thriving family business established in 1985. I was lucky to have these products hand delivered to me to taste test. The name may imply that it is a soya based product but it is a wheat protein based product.
There are 3 products available in the market. I have all 3 products and today’s taste test will feature the Fish-Liks.
The products are free from preservatives, artificial colour, dairy, egg and meat.
For more information on the product, you can visit their website http://www.soyarama.co.za
The Fish-Liks are well seasoned to give a flavourful taste once prepared. The texture is similar to hake. My family enjoyed it and the product can be prepared in a variety of ways from simply fried, to a curry to a breyani.
Soya Rama Fish-Liks
2 crisp lettuce leaves
1 cup coleslaw mix (shredded cabbage and carrot mixture)
1/4 cup vegan mayo (I used BeWell)
1/4 teaspoon ground and roasted cumin powder
Pink salt to taste
Coriander pepper salsa
1 small orange/green/red pepper
1/4 cup chopped coriander
1 Tablespoon lemon infused olive oil
Pink salt to taste
Defrost Fish-Liks and fry for 10-12 minutes in some coconut oil.
While the Fish-Liks are frying prepare the coleslaw and pepper salsa. Both these can be prepared in 12 minutes.
Mix all the ingredients for the coleslaw and season with pink salt to taste.
Chop the pepper and coriander, add the olive oil and season with salt to taste.
To assemble the taco.
Place lettuce leave on a plate. Spread the coleslaw at the bottom. Add chopped Fish-Liks and top with coriander pepper salsa.
Stockists of Soya Rama
Nadeem’s Butchery (Edenvale)
Purtassi is an auspicious time of the year for Hindus.We observe a vegetarian lifestyle for a month.This month I decided to follow a plant based lifestyle for a month and observe What happens to my body and spirituality.I am keeping a journal to diarise my journey and will share once it’s complete.
Being a working mum and wife, I knew that if I going to give myself a chance at success, then I need to plan and meal prep to ensure I see this through the month. I don’t want to overload this post with too many recipes so I decided to phase it. My biggest challenge are work lunches for my husband, Jason, and myself. This is the driving reason I decide to meal prep a plant based lunch that you can eat cold or warm. This amount makes 4 servings and can be eaten by us for 2 lunches.
The quinoa goes on the stove first, while its cooking, I make the stir fry.
Turmeric stir fry and quinoa
Cook according to package instructions.
Turmeric stir fry
1 tablespoon Coconut oil
1 teaspoon turmeric
1 packet Quorn savoury pieces
1 cup Sliced peppers
1 cup Sugar snap peas
2 cups Chopped mushrooms
Pink Himalayan salt to taste
Pinch white pepper
Drizzle of lemon infused olive oil
Chopped chives to serve
2 Tablespoon Woolworths pepperdew and ginger relish to serve
On medium heat, place coconut oil in non stick frying pan.Add Quorn savoury pieces and turmeric , fry until slightly brown.Turn heat to high, add all vegetables, salt and white pepper and stir fry until vegetables are cooked.I like mine crunchy so it cooks for about 5 minutes.Remove from heat and drizzle lemon infused olive oil.
When ready to eat, add Woolworths relish and sprinkle with chives.