Holiday Colonic

Ever had a conversation and the chat just digressed to sex? Well … I was talking to a friend about getting hydrotherapy after the holidays. Here’s how it went:

Me: I think I’m going to do hydrotherapy after the holidays.

Him: What’s that?

Me: When you get water shot up your bum!

Him: Bleech!

Me: You have lots of toxic stuff in your gut!

Him: Well I’m not getting anything going up my butt!

Me: You should … you’re probably full of shit as we speak.

Truth about Food Poisoning and Fine Dining

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© 2011 Lafemmeroar

Decadent Chocolate Mousse Recipe

Warning: This recipe doesn’t involve any schlongs–so guys relax … ya know I luv ya.

Once again, I am featuring one of my favorite You Tubers out  there — The Sweetest Vegan.

She is making a decadent vegan chocolate mousse recipe with a secret ingredient. I’ve made this recipe and it’s YUMMYLICIOUS! You need to watch the entire video because she has some funny outtakes.

Food Contamination

Lafemmeroar here with a very overdue blog post:

Okay, so I’m still into my vegan kick (except I still eat a little chicken and fish — sometimes) and I’m totally off dairy. I’m learning how to make lots of good healthy stuff. My latest concocktion is making coconut yogurt. I’ve never tried it, but I love yogurt and those probiotics would be good for my gut so I went for it.

I only needed two ingredients:

Young thai coconut (I bought a case at the asian store)

Probiotic powder

You basically take about 3 cups of meat and 1 part of the coconut water (at least that’s the ratio I’m working with) then whirl it into the blender. Once it’s all nice and smooth drop 1 or 2 capsules worth of probiotic powder, then put it in a jar to “ferment” the way some single ladies do sitting on a bar stool by their lonesome waiting for some guy to talk to them. After about 4 hours (or more) the yogurt should have cultured and it’s ready to be put in the fridge to cool.

Now, the hardest part of this process is opening the coconut . I’ve seen tons of You Tube videos on how to open a coconut. You basically whack the coconut on top three times with the bottom edge of a butcher knife and pry open the “head.” I didn’t have a butcher knife, but I did have a cheap knife and a hammer. So, off I went and whacked