Conistipation is a distressing disorder and Figs and Fenugreek are among the best foods that fight it. Constipation occurs when the body finds it difficult to move and excrete the residual mass of foods, that is left in the large itestine. Conventionally, pills that treat constipation contain ingredients that increase peristlsis of the intestines( spontaneous movevement) that pulls contents down. After a while these pills are not as effective as before.
Foods high in fiber content like fruits and vegetables ease the formation of a soft stools, as well as they ease their movement down the intestines. Among the vey old known foods that prevents constipation arte Figs and Fenugreek.
Changing nutritional habits to include the same food every day is not an enjoyable task, and this why I searched for something not to be boring when used habitually. I found 2 recipes at californiafigs.com that involve figs in food elements used every day, i.e. bread and fat replacement, and here are the 2 recipes:
1- Fabulous Fig Bread
Makes 1 loaf - 22 slices
1 cup water (boiling)
1 cup California dried figs, stems removed, chopped fine or ground
1 cup pistachios1
1/2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
4 tbsp butter or margarine
1 cup sugar
1 large egg, or 3 tbsp egg substitute
1 tsp vanilla
In a medium-sized heatproof bowl, combine the figs and pistachios; add the boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 350o.
In a medium sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy, and gradually beat in the sugar. Add the egg and vanilla and beat until lightened - 1 to 2 minutes. Add the dry ingredients and beat just until blended. With a spoon, blend in the fig mixture.
Turn butter into a greased 8½" x 4½" loaf pan, and bake until the bread just begins to pull away from the sides of the pan and the top springs back when lightly touched, 1 to 1¼ hour. Cool in the pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices.
2- Dried figs as a fat replacer
When using pureed dried fruits to replace or reduce shortening or oil in baking, remember not to overmix or overbake. Purees should be prepared in a food processor, and the sugar in the recipe should be reduced by at least one-third. As a general rule, use only half of the normal amount of shortening, margarine, butter or oil.
For example, if 1 cup of margarine is called for, use only 1/2 cup. Replace the fat omitted with 1/2 that amount of puree. For example, if 1/2 cup is omitted, replace with 1/4 cup fruit puree.
California Fig Puree
2 cups dried California figs
3/4 cup water
2 teaspoon vanilla
Puree figs, water and vanilla in blender or food processor. Makes about 1½cups
Even better if you include in your habits, boiling Fenugreek seeds and eating them frequently, to never get constipation.
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