17
Mar
2017

Happy St Patrick’s Day!

Bowel Cancer Australia

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For those living in Ireland, today is a public holiday but anyone can get into the St Patrick’s Day spirit.
 
About 30% of Australians are believed to have some Irish ancestry today, so it’s likely that you or someone you know will be celebrating in ways big or small.  
 
May your heart be light and happy, may your smile be big and wide, and may your pockets always have a coin or two inside! - Irish proverb

The most common St Patrick’s Day symbol is the shamrock, which is a leaf from the clover plant.

Typically clovers only have three leaves, but there is a myth that if you find a four-leaf clover it is filled with the luck of the Irish.

Symbols like the pot-of-gold at the end of a rainbow and leprechauns are also associated with St Patrick’s Day. The story goes that if you catch a leprechaun, he’ll be forced to tell you where he hides his pots of gold.

Unfortunately, if you look away the leprechaun will vanish along with his treasure.

Bowel Cancer Australia wishes everyone, Irish or not, a very Happy St Patrick’s Day!
 

To get you in the mood, our Bowel Care Nutritionist has created some delicious and bowel friendly recipes we hope you’ll enjoy. For more bowel friendly recipes, check out the high and low fibre (low residue) options on the Bowel Cancer Australia website.
 
“May you live as long as you want, and never want as long as you live” – Irish proverb

Green Greenie Mash High fibre
(4-5 serves) approximately 3-4 grams of fibre per serve
*Vegan and vegetarian friendly

Ingredients
  • 1 cup of full fat milk of your choice
  • 500 grams of washed chopped red skinned potatoes
  • 250 grams of kale
  • 250 grams of cabbage
  • 2 cleaned leaks tops and ends removed chopped into 1-2 cms pieces
  • 1 pinch of mace herb (or nutmeg)
  • 125 grams of Nuttlex ®
  • Salt and pepper to taste

Method
  1. Clean and boil leeks, cabbage and kale until tender for 5-10 minutes in a medium saucepan
  2. At the same time in a separate saucepan cook potatoes in boiling water until tender
  3. Remove from heat and thoroughly strain potatoes, boiled leek, cabbage, and kale of excess water
  4. Mash boiled potatoes with nuttlex and milk
  5. Add kale, leek, pinch of mace and cabbage and mix through
  6. Add salt and pepper to taste
  7. This dish can be served as a main or a side dish

Green Greenie Mash Low fibre
(4-5 serves) approximately 1- 1.5 grams of fibre per serve
*Vegan and vegetarian friendly
*see adaptation for ostomates

Ingredients
    • 1 cup of full fat milk of your choice
    • 750 grams of washed chopped peeled red skinned potatoes
    • 250 grams of *Chinese cabbage finely grated
    • 1 pinch of mace herb (or nutmeg)
    • ¼ bunch of chives finely chopped
    • 125 grams of Nuttlex ®
    • Salt and pepper to taste

Method
  1. Cook potatoes in boiling water until tender
  2. Remove from heat and strain water
  3. At the same time blanche *Chinese cabbage for one minute in a large saucepan, thoroughly drain water
  4. Mash boiled potatoes with nuttlex and milk
  5. Blend potatoes, chives and cabbage together with pinch of mace and salt and pepper to taste
  6. *for ostomates - after blanching Chinese cabbage place in a blender and blend until completely pureed and add to boiled potatoes follow the rest of the recipe.
  7. This dish can be served as a main or a side dish

Fruity Irish Scones High fibre
(12 serves) 3-4 grams of fibre per serve
*VG and vegetarian friendly
 
Ingredients
      • 200 grams wholemeal flour
      • 150 grams of rolled oats
      • 1.5 teaspoons baking powder
      • ¼ teaspoon salt
      • 80 grams of butter (or spread of your choice)
      • 160 grams mixed dried fruit
      • ¼ cup of milk of your choice
      • ¼ cup of apple puree
      • 1 egg lightly beaten (or egg replacer)
 
Method
  1. Heat oven to 180C
  2. Combine flour, rolled oats, baking powder and salt
  3. Blend room temperature (warm) butter or spread into the mixture until it forms crumble like texture
  4. Stir in dried fruit
  5. Add pureed apple, milk, egg (or replacer) until you get a soft dough
  6. Sprinkle a little flour on the outside of the dough so you can shape the dough into a 20 cms round cake like shape
  7. Score the top with six lines across the top of the cake to make 12 wedges
  8. Place the cake on a non-stick baking tray and bake until golden on top for 25-30 minutes
  9. Cut the scones as soon as the cake is baked
  10. Best served warm with spread of your choice and a little pure fruit jam

Fruity Irish Scones Low fibre
(12 serves) 2-3 grams of fibre per serve
*VG and vegetarian friendly

Ingredients
        • 200 grams of plain or Orgran ® gluten free flour
        • 150 grams of minute oats
        • 1 teaspoon baking powder
        • ¼ teaspoon salt
        • 80 grams of butter (or spread of your choice)
        • 160 grams grated peeled apple
        • ¼ cup of milk of your choice
        • ¼ cup of apple puree
        • 1 egg lightly beaten (or egg replacer)
 
Method
  1. Heat oven to 180C
  2. Combine flour, minute oats, baking powder and salt
  3. Blend room temperature (warm) butter or spread into the mixture until it forms crumble like texture
  4. Stir in grated apple
  5. Add pureed apple, milk, egg (or replacer) until you get a soft dough
  6. Sprinkle a little flour on the outside of the dough so you can shape the dough into a 20 cms round cake like shape
  7. Score the top with six lines across the top of the cake to make 12 wedges
  8. Place the cake on a non-stick baking tray and bake until golden on top for 25-30 minutes
  9. Cut the scones as soon as the cake is baked
  10. Best served warm with spread of your choice and a little honey or jelly jam
Enjoy!