Guest guest Posted April 12, 2012 Report Share Posted April 12, 2012 A bit about why I'm writing this: I have Achalasia. The most important thing about it to me, right now, is that the opening from my esophagus to my stomach is very small. I'd guess about 4 or 5mm. Smaller than a pea. It was stretched once, but that didn't last. I'm now waiting on a more permanent solution. The reason I discovered how big (or small) it was was that I came pretty close to starving to death. Over the past five years, I'd lost 30 pounds. But since I was dieting, I was happy. In June, I weighed in at 180. By the time I ended up in ER on September 28, I weighed 120. I wasn't hungry so much as just plain disoriented. Turns out that my potassium was seriously out of kilter, and I ended up in the cardiac unit while they tried to fix that. I was *seriously* dehydrated. The truth of eating food without corners (all puree) is that you begin to miss *texture* very quickly, which also means losing interest in eating. . . . Alas, we *have* to eat. This is an attempt to make food without much variation in texture both nutritious and at least interesting. . . . Welcome to the word of pâté, slushes, slushees, smoothies Lettuce Slushee You can't just puree lettuce: it turns to slime. Dark green lettuces work better than iceberg. So two cups cold water, two cups of lettuce pieces in blender: four pulses. Stain (push hard with spoon) using a small kitchen strainer. Use water in crock pot broth. Save lettuce, and chill. One ripe tomato (best you can get), quartered in empty blender. Pulse three times. Take 1/2 cup lettuce slush, mix with a tablespoon of mayonnaise. Top with tomato chunky. Salt and pepper. Wonderful!!!! A bit of sour cream doesn't hurt either. And this last batch, I added cut up spring onions. . . . (pulse four times, strain out water) Cabbage crystals (that's kinda what they feel like in the mouth, so I'm going with it, lol!). Two cups cold water into blender. One cup of cut up (chunked) cabbage. Three or four pulses should do it. Pour into strainer. Push out as much water as you can. Either use water in crock pot soup base, or return to blender, and add a cup of pickles, or pickle relish, pulse twice (or until the pickles are about as small as the cabbage), drain, and store separately. Use pickles and onions (see above) in the " coleslaw " you can now make. I like mine with the tomato sauce, and salt and pepper. No dip clam dip ~~ This is an old favorite, redone without corners. Can of minced clams, including all the juice. Liquefy -- more than a few pulses. Two 8 oz. packages of cream cheese, add to blender in chunks. It's going to be too drippy for a dip (or maybe not), but then you have nothing without corners to dip with, eh? But it *tastes* wonderful. If unrefrigerated, can be dolloped on any of the soups or " salads " and adds taste interest. After refrigeration, it sets up, and can be spooned in " chunks " into a bowl and eaten from the spoon. It *is* really good. (If you want it really slurpee, just use one package of cream cheese. . . . ) Buttermilk cheese -- this is a soft cheese that resembles chevre. You can make it as soft as you wish simply by not continuing to drain the whey. You may also add other things than I have. I was, for instance, thinking about adding avocado. And a friend familiar with Persian food suggested minced cucumber. 8 cups buttermilk (I made my own out of whole milk) 2 cups heavy cream Heat to 180 degrees over low heat, till curds separate Drain in a colander lined with cloth When mostly drained add 1 TB lemon juice 2 TB (or more) dill weed 1 tsp salt (I used my homemade seasoned salt: 1/3 NuSalt (potassium), 1/3 garlic powder, 1/3 Montreal Rub -- steak or chicken) Drain some more. Then tie the corners of the cloth together and hang from faucet overnight. Turn out on plate, and cover till you're ready to eat. Ramen noodles This isn't exactly a recipe. Just a note. These guys, overcooked, and cut up in your bowl, go down really easily. Add butter for more calories. Find and Asian grocery store: they have lots more kinds/flavors than the regular supermarket. . . . Overcooked is the operative word here. I cook mine in the chicken broth in the crock pot from cooking chicken leg quarters to pâté (verb). Chicken Pâté Fill crock-pot almost to top with water. Turn on high. Add two leg quarters. Think about it again in about five hours. Fish out, let cool, remove bones, and add to blender along with several ladles of the stock. Blenderize. Pour into container, refrigerate. I salt mine as I eat, but you could add salt/pepper etc. while still in the blender. This system works for " meatloaf " , ribs. Turkey, I cook in the oven, remove from bones, and blenderize it with the pan juices. Two leg quarters make about four mini-meals. Drink lots of something with any of the pâtés. One bite, one swallow. Your esophagus gets smoosh, but you get pâté. Pâté on a plate with one of the salads and tomato chunky is delicious. If you are having a lot of trouble maintaining weight, oil or butter can be added in the blender while it's still warm from the stock. Salt Secret (secret salt) Isn't salt at all. I use NuSalt which is 100% potassium, which I need. It's a bit " too sparkly " for me to use by itself. So I created my own seasoning salt: 1/3 NuSalt, 1/3 garlic powder, 1/3 Montreal Rub (I alternate between chicken rub and steak rub). If you don't need potassium, this can be made with regular salt. If you are on low salt, it can be made half and half with just the garlic powder and the rub (which has very little salt in it) Crustless low carb cheesecake 1 pound cream cheese 1 cup Splenda 3 eggs 1 cup sour cream 1tsp bourbon vanilla 1tsp Happy Home natural lemon 10 min at 500º 50 min at 250º A good word about Avocado. . . . It's high calorie, the oil is good for you, and it's easy to mash if you have to. Ways I've eaten it (depending on the day) spooned out of the half shell, with oil, and salt and pepper. In crab and shrimp salads. Just mixed with lettuce smoosh and mayonnaise. You can of course smash it with a fork add a little lemon and you have guacamole. A note about bread: it sticks to itself, and balls. You're not wanting balls! Crackers, on the other hand dissolve in the process of chewing them, so crackers with pate, cheese, or just butter work very well. Rice ALSO sticks to itself and balls. It can be used in soups, but not much elsewhere even though the grains *ought* to go through. . . . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2012 Report Share Posted April 18, 2012 Don't forget you can juice fresh vegetables with a juice extractor too. Just remember fresh brassica juices (cabbage family) have to be drunk ASAP. I've drunk both cabbage and lettuce juice- pretty good and I hate veggies. Maureen K. > > A bit about why I'm writing this: I have Achalasia. The most important thing about it to me, right now, is that the opening from my esophagus to my stomach is very small. I'd guess about 4 or 5mm. Smaller than a pea. It was stretched once, but that didn't last. I'm now waiting on a more permanent solution. The reason I discovered how big (or small) it was was that I came pretty close to starving to death. Over the past five years, I'd lost 30 pounds. But since I was dieting, I was happy. In June, I weighed in at 180. By the time I ended up in ER on September 28, I weighed 120. I wasn't hungry so much as just plain disoriented. Turns out that my potassium was seriously out of kilter, and I ended up in the cardiac unit while they tried to fix that. I was *seriously* dehydrated. > > The truth of eating food without corners (all puree) is that you begin to miss *texture* very quickly, which also means losing interest in eating. . . . Alas, we *have* to eat. This is an attempt to make food without much variation in texture both nutritious and at least interesting. . . . Welcome to the word of pâté, slushes, slushees, smoothies > > Lettuce Slushee > > You can't just puree lettuce: it turns to slime. Dark green lettuces work better than iceberg. So two cups cold water, two cups of lettuce pieces in blender: four pulses. Stain (push hard with spoon) using a small kitchen strainer. Use water in crock pot broth. Save lettuce, and chill. One ripe tomato (best you can get), quartered in empty blender. Pulse three times. Take 1/2 cup lettuce slush, mix with a tablespoon of mayonnaise. Top with tomato chunky. Salt and pepper. Wonderful!!!! A bit of sour cream doesn't hurt either. And this last batch, I added cut up spring onions. . . . (pulse four times, strain out water) > > Cabbage crystals (that's kinda what they feel like in the mouth, so I'm going with it, lol!). Two cups cold water into blender. One cup of cut up (chunked) cabbage. Three or four pulses should do it. Pour into strainer. Push out as much water as you can. Either use water in crock pot soup base, or return to blender, and add a cup of pickles, or pickle relish, pulse twice (or until the pickles are about as small as the cabbage), drain, and store separately. Use pickles and onions (see above) in the " coleslaw " you can now make. I like mine with the tomato sauce, and salt and pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2012 Report Share Posted April 19, 2012 Maureen, absolutely! My problem at the time was that I was WELL into solid starvation, with extremely low energy and lower funds, lol! My sense is that juicers are not cheap, and are not part of a normal kitchen's inventory. At that point it would have been well past my capacity to acquire one and learn to use it, lol! Already owned both a crockpot and a blender (20+ years old, both). You won't find soy in my world either. I have *real* objections to GMO food, and about 90% of the soy grown in this country IS GMO. I have *strong* objections both to the " food " itself, and to the tremendous damage that growing it (roundup-ready/Glyphosate) does to our soil. We are destroying the very dirt we need to eat. I'm pretty much of an optimist, but I see famine in our not too far distant future. I don't wish to contribute to that. In any way. /rant Thanks for chiming in! I'd kinda hoped more peeps would add their ideas. Guess not as many starving folks as I'd thought, grin. > > Don't forget you can juice fresh vegetables with a juice extractor too. Just remember fresh brassica juices (cabbage family) have to be drunk ASAP. I've drunk both cabbage and lettuce juice- pretty good and I hate veggies. > > Maureen K. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.