Re: fruit and vegetable suggestions

June 11, 2009

Pureed veggies might be a good choice. Here is a recipes for zucchini basil soup

that is so very yummy. You could probably try it with just about anything from

the squash family but zucchini has such a velvety texture... almost like a

normal soup that has cream added.

http://www.epicurious.com/recipes/food/views/Zucchini-Basil-Soup-242831

or

http://tinyurl.com/m9wza7

2 pounds zucchini, trimmed and cut crosswise into thirds

3/4 cup chopped onion

2 garlic cloves, chopped

1/4 cup olive oil

4 cups water, divided

1/3 cup packed basil leaves

Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment

Preparation: nne skin (only) from half of zucchini with slicer; toss with

1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. (I

just peel them and throw the skins away)

Coarsely chop remaining zucchini.

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low

heat, stirring occasionally, until softened, about 5 minutes. Add chopped

zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. (You

might want to pick out the onions at this point if you think they're a problem

for your daughter) Add 3 cups water (I actually use stock.. much better flavor)

and simmer, partially covered, until tender, about 15 minutes. Purée soup with

basil in 2 batches in a blender (use caution when blending hot liquids)(this is

where i use my immersion blender).

Bring remaining cup water to a boil in a small saucepan and blanch julienned

zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if

necessary)(Again, I skip this step).

Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini

mounded on top. (I omit this part.)

Also, in the beginning when I made the soup, I removed all the chicken and then

blended all the veggies back into the soup with an immersion blender and then

added the chicken back. Though, my problem was never undigested food... my

problem is actually C.

Spinach, broccoli and asparagus are still a problem for me.

I do very well with cauliflower made into mashed potatoes with a little butter,

salt and pepper or even a little havarti or colby/jack cheese. I make a

" shepards " pie with the mashed cauliflower, ground beef and shredded cheese that

is TO DIE FOR. I need to make some now that I'm thinking about it.

I also tolerate well cooked brussel sprouts (boil for 10 minutes, drain, add to

a cast iron skillet and roast at 350 until they start to carmalize (i cook about

4 slices of bacon in the skillet, remove the bacon, toss the sprouts in the

bacon grease, and chop the bacon and sprinke on top before roasting and

salt/pepper to taste).

I also tolerate skinless eggplant, roasted with whatever seasonings you want. At

first I pureed it but now I can eat it roughly chopped.

Please tell your daughter how brave I think she is for taking her health into

her own hands and doing this diet. You are truly blessed to have a child that is

willing to give up the things that kids love. I wish you and your family the

best.

If you peeled the strawberries and cooked them until thick, she could use it as

a topping for her pancakes. If she tolerated them peeled and cooked, you could

try not peeled and cooked. If she tolerates that, then maybe try raw.

It seems as though tolerated foods are different for everyone. Like I tolerate

beans just fine but run from broccoli and spinach.

Misty Kimble

CD - no meds

SCD - 17 months

> Any suggestions on fruits/veggies that may be better tolerated or add in some

variety would be appreciated.

>

> Thanks,

>

> Dawn

> Mom to Hannah, SCD 20 mos.

>

June 11, 2009