The peach rice recipe is derived from an indian recipe which I accidentally misunderstood and took the coconut flakes for rice on the picture. Even though I found out my mistake later, I had already started to like the challenging combination of rice, peach and tomatoes. I also substituted coconut milk with soy milk cause it has too high fat content which we don’t really like.
- 50 g brown rice
- 1/2 cup chopped tomato
- 1/2 cup chopped peach
- 1/4 cup soy milk
- lime juice
- Boil the rice for about 20 min
- Bake the peach halves covered with cinnamon in the oven for 15 min in 200 C (390 F)
- Heat soy milk with cinnamon in a small saucepan, add chopped peach and tomatoes, a dash of lime juice, let it simmer for 5 min
- Drain the rice when cooked and add to soy milk mixture
- Serve with chopsticks
Delicious and healthy smoothies are my absolute summer favourites. I always have a nice collection of frozen berries in the freezer for the times I feel the need for a refresh. Being excited about the strawberry season starting again, I mixed strawberries with melon and peppermint leaves. I used pineapple juice as it was the only one I had at home but apple juice should work as well, you can’t taste it anyway. Apple juice should be better for gallbladder issues as well.
- 5 Strawberries (frozen or fresh)
- 1/4 Cantaloupe melon
- 1/2 cup apple or pineapple juice
- Fresh peppermint leaves
- 2-3 ice cubes
Combine all ingredients in a blender or hand blender and blend until smooth. Change the amount of ingredients depending on how much smoothie you want to have. I added loads of peppermint leaves.
Why it is good:
Melons are great fat-free food and contain vitamin A, C, B1, B6, potassium and magnesium. They contain also lots of antioxidants which prevent free radicals from causing cell damage and possibly even cancer, asthma, and even arthritis.
Strawberries are also full of antioxidants as well as vitamin C. Their anti-inflammatory effect is triggered the same way as drugs such as aspirin and ibuprofen.
Peppermint is good for digestion and has been shown to relieve the symptoms of Irritable Bowel Syndrome.
I love tomatoes and use them everywhere and all the time. I’ve never had any problems eating them. Trying to keep a wide variety of recipes here, I’ll hold myself back a bit. Tomatoes are great as well, they contain loads of lycopene, an anti oxidant that helps to prevent cancer cell formation. And also help to keep the cholesterol level low. Amazing, eh.
1/2 can of peeled tomatoes (chopped ones work as well)
1/4 cup of green peas (frozen or fresh)
1/2 garlic clove
- Use a fork to break up the tomatoes
- Chop the garlic clove
- Place tomatoes, peas, garlic on a saucepan. Add a dash of water and simmer for about 10 minutes. If you’re ok with salt I actually highly recommend adding it. In the end add also pumpkin seeds.
- Add basil to garnish
Lycopene – helps to prevent cancer and lower cholesterol level
Beetroot with its cleansing properites is seriously one of the best remedies for gallbladder pain. Whenever my stomach’s aching I prepare the cucumber-beetroot salad inspired form here. With balsamic vinegar it’s just my all-time favourite. Here I made it with pear instead.
half a pear
half of a small beetroot
a bit of iceberg
- Peel the beetroot and grate
- Cut pear, iceberg into slices and place in a bowl with grated beetroot
- Add balsamic vinegar and sesame seeds
Why it is good:
Heya all! This is my very first recipe here, sorry for the bad quality photo, I’ll try to improve by time!
After I found out about my gallstones I’ve been addicted to cream soups made my way. I substitute cream which has a waaay too high fat content with hot water and add a bit of soy milk. The taste is still great! If you’re fine with small amounts of fat, feel free to add a dash of olive oil! My cream soups are vegan, gluten free (if no croutons added), without added salt.
For one person (my portions are extremely small so raise the amount of ingredients if needed)
100 g chickpeas (canned or dried)
200g sweet potato
one piece of ginger (1 tbsp perhaps)
marjoram (fresh or dried)
1/2 garlic clove
optional: croutons (I just use the toaster and then cut the toast in small pieces)
- If you’re using dried chickpeas, soak them overnight in cold water. Drain, place them to a cooking pot with water and simmer for about an hour. Canned ones save your time though, need only draining.
- Simmer the potatoes for about 7 min in water. If you’re ok with salt/oil, use vegetable stock.
- Once the ingredients are tender, whizz them with a hand blender or blender with ginger and garlic. Add also marjoram.
- Boil around 150 ml (0.6 cup) of water and add it to the mixture, stir well. If the mixture remains too dense, add some more water. Add also a dash of soy milk. If you tolerate soy milk well, increase its content and reduce the water added.
Add croutons if desired
Why it is good:
Protein – chickpeas are a good source of protein for those following a vegan diet
Dietary fiber – important for gallstone sufferers
Vitamin A, B6, C