Tag Archives: liquid diet

Asparagus Soup

Nearing the end of Jerry’s two weeks of liquid diet!

Asparagus Soup

3 cups home made chicken stock

1 bunch of asparagus

1 onion

2 cups milk

Cut the tips off the asparagus (i cut them about 2 inches long) and set aside.  Combine the rest of the asparagus (i cut the stalks into 3 inch lengths so they’d fit in my 3 quart pot more easily) into the chicken stock along with the quartered onion.  Heat to just boiling, turn down heat then cover and simmer about an hour.  Add the milk, heat through, then strain soup through a cheese cloth after removing vegetables with a slotted spoon.  Add some salt if you like.  I never add pepper for this purpose of healing from hernia operation because it’s imperative that he not have any indigestion.

Use organic, local, and dairy products from grassfed cows if possible.

Jerry is a picky eater and even he liked this one!

Cheers

tauna

 

Brown Broth for Liquid Diet

So, why the liquid diet postings – well, my father-in-law just went through terrible pain and finally surgery to pull his stomach down through his diaphragm so that it was no longer in his chest cavity!  There were a lot of problems this caused, so we all hope that he will be able to heal now.  To start, however, he is on a 2 week liquid diet, so the challenge is to provide high calorie, palatable liquids so he can gain enough strength to keep going.  Especially when he doesn’t even have an appetite.

We had just butchered a beef and i had asked the butcher to throw all the big bones in sacks for the dog, but now I’m cooking them for bone broth before letting the dog have at them.  I  pack a 3 gallon stock pot with beef bones and fill with water.  Bring to a boil (be ready because this full pot will boil over and make a mess the minute you turn your back!), then turn down the heat for a slow boil about 5 hours.

Using tongs,  I remove the bones and place in one of those big popcorn tins.  The stock will be reduced to about 8 cups.  Let this cool overnight, so that the fat that hardens on top can be removed easily.  I’m not completely sure that removing all that fat is good, so i typically leave few tablespoons.  It sure is extra calories, which are needed, but sometimes too much fat can cause indigestion and i certainly want to avoid that.

Once this stock is made, it can be used to prepare different flavors or use it as is with maybe a bit of Real salt (which has minerals) to taste.

Here’s what i added to one quart and Jerry really liked it:

8 peppercorns

1 tsp powdered or 5 whole cloves

1 bay leaf

1 tsp thyme

1 tsp powdered celery

1 tablespoon Real salt

1 large onion, quartered

Bring to boil, then turn down heat and simmer about an hour.  Strain through doubled cheesecloth into a heat proof jar.  I use a regular canning jar which makes it easy to transport up to his house.  This way, he can pour out what he wants to warm up each time he feels he can eat something.

The report this morning was that he really like this combination!

Cheers!

tauna

Note that this broth is a far cry from broth purchased in the store.  When this broth is cool, it is very gelatinous indicating its source is more than water and flavour.  Our cattle are pasture finished with no grain or antibiotics.

Banana Pudding

Recipes for soft or liquid diet – high calorie and yummy!

1 well mashed banana (i used the one left over from making a banana milk drink)

2 cups milk

1/3 cup honey

1/3 cup sugar

2 tablespoons cassava flour (tapioca flour)

1/8 tsp salt

4 egg yolks

1 teaspoon vanilla

Mix together in a saucepan banana, milk, sugar (and/or honey), tapioca flour, and salt.  Whisk while heating through about 3 minutes.   Pour about 1 cup of the hot mixture into the egg yolks and mix thoroughly, then add that back to the saucepan, whisking always another couple minutes.  Remove from low heat and whisk in the vanilla.  Pour into a heat tolerate container for cooling.  If you want to avoid the skim that forms on the top of pudding, then you can lay a piece of plastic wrap right on top of the pudding.  Should be set in a couple hours, but good to eat anytime.

The recipes I’m posting are for people who need or want top notch health, so all ingredients used are organically raised, preferably local as well.  The milk is from neighbours who specialise in cows whose diet is primarily grass or dried forages (hay or stockpiled grass in winter).   Honey is locally sourced and does not contain corn syrup, sugar is organically grown and harvested in the USA.  Not sure on the cassava flour, although the label says it is certified organic.  Eggs are from our own hens or the young lady who raises hens next door.  Bananas certified organic from the store which cites them having been grown in Colombia.  Are there any bananas grown in the USA?

Bear in mind that using cassava to thicken gravies, puddings, stir fry will give a significantly different sort of viscosity than cornstarch – that’s okay.  So far, Cassava is not genetically modified whereas corn is almost 100% GMO.

After setting – i notice that this recipe is less ‘stiff’ than what one normally expects pudding to be.  I’m guessing that has to do with the honey.  Just use 2/3rds cup of sugar if you like more traditional thickness.  Also, realise that using the cassava will likely be lumpier than using cornstarch.

Cheers!

tauna

If you try this one, let me know how it turns out for you!  banana pudding 002.JPG