Bless me, fellow GPers, for I have strayed! It’s been about a month since the Vitamix entered my life and I’ve been indulging “off diet”. There have been dalliances with berries, onions, peas and greens other than spinach…and I’m not the least bit repentant! My instruments of debauchery: Vitamix blender, fine mesh strainer, rubber scraper and ice cube trays. Would you like to hear more? Discontinue reading now lest you be lured into similar mischief! You’ve been warned.
All kidding aside, as I have mentioned a few times already, I was told that all baby food is considered acceptable for Gastroparesis because it’s pureed and strained. So, why can’t I make my own pureed and strained fruits and veggies, season them according to my taste and press them through a fine, mesh strainer for further peace of mind? With that in mind I have been enjoying Fresh Strawberry Puree and Five Berry Puree poured over my daily plain Activia yogurt and I’ve even taken some berry puree with me to pour over frozen yogurt at Red Mango (my favorite frozen yogurt spot). I’ve also been indulging in cups of pureed veggie soup including Spring Pea & Lettuce Soup with my dinner.
I’m in no way advocating that these recipes are appropriate for everyone. Remember, if in doubt, just leave it out. You know your tolerances best and your personal judgment is still your best guide.
Fresh Strawberry Puree/Five Berry Puree
Perfectly portioned for individual servings of yogurt (just defrost one or two cubes) or dropping into smoothies (no need to defrost).
2 pounds fresh strawberries, washed and hulled or
frozen mixed berries, defrosted (I used a bag of mixed berries containing cherries, blackberries, blueberries and raspberries and augmented with a bag strawberries from Trader Joe’s)
Squeeze of fresh lemon juice
Puree berries thoroughly and press through a fine mesh strainer. Stir in a squeeze of fresh, strained lemon juice. Spoon puree into ice cube trays (2 lbs of strawberries fill approximately two 12 count trays generously). Freeze then pop out puree cubes and store in a Ziploc bag.
Spring Pea & Lettuce Soup
Adapted from Epicurious.com. Makes 6 Servings of 2/3 cup each
To put things into perspective, a 3.5 ounce serving of Gerber 2nd Foods peas contains 45 calories, o grams fat, 3 grams of fiber, 8 grams of carbohydrate and 3 grams of protein.
2 teaspoons extra virgin olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 head Romaine lettuce (approximately 1 pound) including dark green outer leaves, washed, trimmed and thinly sliced
10 ounces frozen baby peas, rinsed
1 cup low sodium chicken broth
1 1/2 cups water
3/4 teaspoon salt
pepper, to taste
1 tablespoon finely chopped fresh dill
fresh lemon juice
Spray the interior of a large soup pot with cooking spray, add olive oil and saute onion until soft (approximately 5 minutes). Add garlic and saute an additional minute. Stir in lettuce and cook until wilted (approximately 3 minutes). Add peas, broth, water, salt and pepper. Bring to a boil and simmer uncovered for 10 minutes. The lettuce should be very wilted and the peas should look “puckered”. Stir in dill during the last minute of cooking. Puree thoroughly then press through a fine, mesh strainer before returning to the pot. Adjust seasoning with salt and pepper. Season each serving with a squeeze of fresh lemon.
Nutritional Information Per Serving:
77.6 calories, 2 grams fat, 3.5 grams fiber, 10.4 grams carbohydrate, 3.26 grams protein