What are they cooking for dinner?

Home-cooked One Soup and Three Dishes Chinese Meatless Dinner

Menu

  • Loofah Gourd and Mushroom Soup
  • Stir-fried Oyster Mushroom with Woodear Fungus and Sweet Pepper
  • Fried Egg with Bitter Melon
  • Stir-fried Bean Sprout

An Indonesian Vegetarian Shrimp Appetizer Recipe from My Clippings

Ingredients

16 pieces frozen vegetarian shrimp
pandan leaves
2 tbsp satay sauce
1/4 tsp mushroom essence

Method

  1. Defrost shrimp.
  2. Clean and rinse pandan leaves. Tear into narrow and long strips.
  3. Wrap each shrimp with pandan strip and secure ends with toothpick.
  4. Heat 1 cup of oil in a pot. Blanch shrimp in hot oil for 20 seconds. Remove and drain.
  5. Remove toothpick from shrimp.
  6. Heat 1 tbsp oil in a wok. Sauté satay sauce until fragrant. Add 1/2 cup water. Bring to a boil. Mix in shrimp and mushroom essence. Continue to simmer until the sauce dries up. Remove and serve hot.

Source: Hong Kong magazine

Past Trauma May Contribute to Bowel Disorder

Major psychological and emotional events experienced over a lifetime may contribute to the development of irritable bowel syndrome (IBS), according to a new study.

Researchers looked at 2,623 people and found that psychological and emotional traumas — such as divorce, death of a loved one, house fire, car accident, and mental or physical abuse — were more common among adults with IBS than those without the condition.

Dr. Yuri Saito-Loftus, of the Mayo Clinic in Rochester, Minn., was scheduled to present the findings Monday at the annual scientific meeting of the American College of Gastroenterology in Washington, D.C.

“While stress has been linked to IBS, and childhood abuse has been reported to be present in up to 50 percent of patients with IBS, at a prevalence twice that of patients without IBS, most studies of abuse have focused on sexual abuse with sparse detail and also have not looked at other forms of psychological trauma,” said Saito-Loftus in an ACG news release.

“This is the first study that looks at multiple forms of trauma, the timing of those traumas, and traumas in a family setting,” he added.

It’s believed that IBS — which is characterized by abdominal discomfort, bloating, constipation and diarrhea — is caused by changes in the nerves and muscles that control sensation and motility of the bowel. The condition affects an estimated 10 to 15 percent of adults in the United States — more often women than men — but only about half have been diagnosed with IBS, the researchers said.

Psychological and emotional trauma may sensitize the brain and gut, and it’s important for doctors and patients to understand the potential link between prior stressful experiences and IBS, Saito-Loftus said in the release.

It’s also important not to underplay the role of stress in IBS symptoms, Saito-Loftus said.

“Someone who thinks they have coped with their traumatic experiences adequately on their own and continues to have IBS symptoms should be encouraged to explore professional evaluation and treatment for traumatic life experiences,” Saito-Loftus said.

Source: healthfinder.gov

A Vegetarian Curry with Chickpea

Ingredients

2 tbsp vegetable oil
1 tsp cumin seeds
1 onion, finely chopped
2 green chilies, seeded and chopped
2 tsp finely minced ginger root
2 tsp finely minced garlic
3/4 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp garam masala (optional)
2 tsp tomato paste
1/4 tsp cayenne pepper
1/4 tsp tumeric
1 cup chopped whole canned tomatoes
1/2 tsp salt
1 can (540 mL) chickpeas, drained and rinsed
4 cups chopped Swiss chard leaves

Method

  1. In saucepan, heat oil over medium heat; cook cumin seeds until beginning to pop, about 1 minute. Add onion and chilies; cook until translucent, about 10 minutes.
  2. Add ginger and garlic; cook for 1 minute. Add ground cumin and coriander; cook until fragrant, about 2 minutes. Add garam masala (if using); cook for 1 minute. Add tomato paste, cayenne pepper and turmeric; cook for 1 minute.
  3. Add tomatoes and sa< cook, stirring, until softened. Stir in 1-1/4 cups water; bring to boil. Add chickpeas; reduce heat and simmer for 10 minutes. Stir in Swiss chard; simmer until tender, 3 to 4 minutes.

Source: Canadian Living