Monthly Archives

January 2010

being awesome, Health and Nutrition

On Colonics

This post is:

1) not food-related (well, directly, anyway)
2) possibly under the category of ‘too much information’, depending on your perspective
3) about poo.
After doing some research for the last few months, I looked around and found a colon hydrotherapist. For those of you who know nothing about this, it’s a safe and gentle procedure that basically cleans your colon. See, our colons get all sad and disfigured after years of food abuse, and store many toxins and waste – it gets stuck in the walls, in ‘pockets’. Some of these pockets can be ancient, depending on your age. If you’re really old and start getting colonics, you could do it all the time and never really flush everything out, there’s that much waste built up inside of you.
Colon health effects entire health. Apparently colon cleaning has been pretty standard procedure up until about 50 years ago, when the pharmaceutical companies emerged on the scene and offered something cheaper, the laxative. The laxative wreaks havoc on your body, especially your kidneys, not to mention anyone who’s ever used them knows that they kinda hurt. But hospitals used to have devices for colonics, or at the very least, some sort of enema equipment. It’s an ancient practice, as well, not some newfangled concept. One of the best things about the colonic, too, is that it helps strengthen your colon, unlike the laxative, which your body can become addicted to.
There’s a lot more I could get into, but I really just suggest you research it further if you’re interested. I just did a google search and came up with this, which seems to cover the basics.
Anyway, on with my personal experience.
We barely made it to our appointment in time, because of the the deep snow-ruts in the road. That was okay, though, because immediately upon arriving I realized these were easy-going people who didn’t seem to rush anything. An old Ukrainian lady greeted us, as well as that familiar Ukrainian food smell, and she was the head honcho of this whole business, having done it for many, many years. However, the colonics were performed by her daughter, a lady of around 40, who has followed in her mother’s footsteps and had also been doing this for quite some time.
The entire procedure took around an hour, and you end up taking 40 gallons of water into your body – not all at once, of course. The flow of the water was very leisurely, like everyone else, and administered at the rate of gravity – no pressure. The water filters in your colon through a tube, and the waste comes out another tube connected directly to the sewage. The best part about it is that there’s a clear section of tubing, so you can actually watch old toxic crap exit your body. I must say, I was very happy to see it go!
Generally, you get a series of colonics. For us, based on how our sessions go, we’ll do 2 or 3 sessions in a cluster, depending on how deep our colons cleanse. Then, once it’s been given a good clean, every 3-6 months is common for a tune-up. Again, it takes years to collect this waste, so it’s going to take more than a session to reverse that.
I’m not going to lie, it’s a strange experience. Every time the water released a waste pocket, it pretty much felt like you had diarrhea and had to go NOW. So you kind of go through these cycles of feeling normal to HOLY-CRAP-I-HAVE-TO-GO to normal again. And, of course, you get to see everything. Our practitioner was able to identify foods in our diet based on what came out. Dairy products and yeasty bread are especially mucus-forming and gummy and tend not to flush out of our bodies too easily.
I felt pretty good afterward, and I’ve just been eating really light and mild food, because even lentils felt a little heavy in my stomach. It’s nice to know I’ve shed some toxins, though! I’ll be sure to update our second experience, which will be about two weeks from now.
That’s all for now!
Allysia
decadent treat food, Eating Food, recipes, Uncategorized

Homemade Seitan Sausage: A Basic Vegan Staple

Every vegan needs a good homemade seitan sausage recipe in their repertoire.

The ingredient list is simpler and more wholesome than store-bought varieties. The meaty texture of these homemade seitan sausages are from a combination of high-protein wheat gluten (seitan), as well as chickpea flour.

This is a nice treat if you can digest gluten well.

On their own, these guys don’t really photograph well, but I was really pleased with the taste and texture. There are also great sausage recipes in the classic cookbook Vegan Brunch.

Homemade Seitan Sausages
Serves 4
This easy homemade seitan sausage recipe can be endlessly varied with different seasonings. It makes a great brunch item!
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Ingredients
  1. 1/2 c onion, finely minced
  2. 1 c cold vegetable broth
  3. 1 tbsp olive oil
  4. 2 tbsp soy sauce
  5. 2 cloves garlic, grated or finely minced
  6. 1 c wheat gluten
  7. 1/3 c chickpea flour
  8. 1/4 c nutritional yeast
  9. 1 1/2 tsp fennel seed, crushed (I didn’t crush mine because I don’t have a mortar and pestle, though I suppose I could have used the coffee grinder)
  10. 1 tsp red pepper flakes (or something hot – I used 1/2 tsp Asian chili paste)
  11. 1 tsp sweet paprika
  12. 1 tsp oregano
  13. several dashes black pepper
Instructions
  1. 1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
  2. 2. Have ready 4 (or 6) sheets of tin foil. In a large bowl, throw all the ingredients together in the order listed and mix with a fork. Divide dough into 4 (or 6) even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
  3. 3. Place wrapped sausages in steamer, cover and steam for 20-25 minutes.
Notes
  1. When you’re steaming, Vegan Dad warns of having steam that’s too hot, or not enough steam. When it’s kept too hot, it will cook too fast and turn out rubbery. If there’s not enough steam, it won’t cook enough and it will be doughy. After my water was boiling vigorously, I put the sausages in the steamer, covered them, and turned the heat down to about 2 (med-low). That seemed to give me a pleasing end result.
Adapted from Vegan Dad
Adapted from Vegan Dad
Oh Waffle http://www.ohwaffle.com/

This homemade seitan sausage recipe makes a simple and inexpensive main. I hope you enjoy it!

xo,
Allysia