Today, I’m sharing another Low Residue Diet Recipe, one that I hope will inspire those on this diet to try something new and different, and put the fun back into eating.
A while back, I wrote a post on the Low-Residue/Low-Fiber Diet where I posted a recipe for Beet Carrot Soup and a Chicken Asparagus Pasta Soup. That post has become a wonderful forum for people on the low residue diet to learn and share what they are eating while they’re on this restrictive diet.
When I wrote my first post on the low residue diet, it was based on my experience cooking for a woman in our community who was recovering from a difficult surgery. Following her surgery, she was put on an extremely restrictive Low-Residue Diet for a month. Initially, she was only permitted to eat well cooked carrots, asparagus tips, white potatoes, iceberg lettuce, white rice, white bread and tender meats.
She was also allowed to have canned fruits or applesauce. No skin or seeds were allowed in any of the vegetables or fruits. Margarine, low-fat salad dressings and dairy products (in limited amounts) were also permitted. Although her dietary requirements were not the healthiest, it was the only food her body could handle. Fortunately, like most people on the low residue diet, this was just a temporary diet, and she was able to return to a normal diet within a month or so.
Today, I want to share a different preparation for vegetables that might help people on a Low Residue Diet mix things up a bit and make mealtime a little more interesting. After all, when you’re on your way to recovery, mealtime is something we all want to look forward to.
When braised in flavorful broths, vegetables soak up some of the aromatic flavors. Think of potatoes and carrots cooked in a beef or chicken stew. In the case of a Low-Residue Diet, the vegetables need to be cooked until very tender.
Braising simply means cooking in a liquid over low heat, and works best with tough cuts of meat and fibrous vegetables like carrots and other root vegetables. One of the things I like about braising is that the food comes out very soft and tender, and easier to digest. Herbs (thyme, rosemary are nice choices) can be added to the braising liquid (broth or water), adding another layer of flavor infusion. Placing the herbs in a piece of cheesecloth tied with string is an easy way to infuse the broth with flavor without all the bits and pieces that must be removed later on.
To accommodate the Low-Residue Diet restrictions, make sure to retrieve any bits and pieces of herbs that are floating around and strain the remaining braising broth. I tried this braising method with asparagus tips and potatoes, and was pleasantly surprised by how flavorful both tasted. The potatoes were especially good, absorbing the thyme scented braising broth.
For more information and to join the forum where people are sharing their experiences and food ideas, read this post on the Low Residue/Low Fiber Diet.