So you can’t eat it, but it may be able to help you eat better! Fifty percent of those who were kind enough to participate in the most recent Poll were looking for ways to include more fruits and veggies in their diet…not always an easy task for those of us with Gastroparesis.
Recently, during a post-prandial, pro-digestive stroll, Hubby and I took a browse through Sur La Table, one of my favorite cookware shops. It was there I leafed through an interesting book: Cooking for Baby Recipes by Lisa Barnes. The cover boasts “Wholesome, homemade, delicious foods for 6 to 18 months”. I’m always on the lookout for easily digestible ways to include more fruits and veggies in my day whether it’s juicing raw fruits and veggies, oven-roasting squash and root veggies, pureeing soups or even eating baby food.
During a visit with a Registered Dietitian shortly after my diagnosis I was told, because it has been pureed and strained, ALL baby food is acceptable for people with Gastroparesis . Early on in the book the author asks “Do you eat a lot of jarred, canned or processed food?” The answer for most GPers is probably “Yes” given the constraints of the low fat/low fiber GP diet. She then lists the benefits of making baby food at home: It’s unadulterated, more versatile, more varied and more nutritious. I got to thinking, if it is that beneficial to babies why couldn’t it be beneficial to those of us with Gastroparesis, especially given our fruit and veggie challenges? I ordered the book from Amazon (sorry Sur La Table) where it was cheaper and qualified for super saver shipping.
After reading the entire book, I feel the recipes are easily adaptable to be GP-friendly and provide a healthy and easy way to include more fruits and veggies day-to-day. There are also suggestions for what herbs and spices pair best with certain fruits and veggies and the book includes a “how to” for making meat purees if that is or ever becomes necessary.
Recipes range from simple purees to more appealing dishes like Pumpkin Soup with Alphabet Pasta, Hidden Veggie Sauce (a combination of homemade spinach and sweet potato purees combined with strained tomato sauce for sneaking in extra veggies plus a little Blackstrap Molasses for added iron) and Vegetable Oven Fries (using sweet potatoes, beets and rutabaga). My only disappointment with the book is the lack of nutritional information for the recipes.
Just a reminder, purees can be easily morphed into very tasty soups with a little chicken or veggie stock and some creative seasoning. Press purees and soups through a fine mesh strainer for extra peace of mind. I regularly enjoy a teacup of pureed veggie soup with my dinner in lieu of plain, overcooked veggies. I hope this “Tasty Find!” is able to help any of my fellow GPer’s who are looking for creative ways to increase their produce intake. As always: Eat Well! Be Well! Enjoy!