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ivy6
Elite Member


Date Joined Sep 2005
Total Posts : 10404
   Posted 5/17/2009 3:12 PM (GMT -7)   
Hi Sno,

I was wondering if you'd be able to share with us what sort of foods you eat for breakfast / lunch / dinner / snacks each day?

We have a new health food shop open in town and I'm thinking of experimenting with some new foods, and I thought it would be better to learn from your experiences, seeing as you've done a lot of trial and error yourself.

And how are you?

Ivy.
Co-Moderator Crohn's Forum.

New meds thread


snohare
Veteran Member


Date Joined Oct 2004
Total Posts : 2088
   Posted 5/17/2009 5:57 PM (GMT -7)   
Hi Ivy, I was just looking to see if there was a thread on how you had got on with your hospital stay !
I don't know if my experience is of any use, but here goes. Breakfast: porridge. Sometimes made with quinoa and buckwheat (which goes well with molasses when I want some iron) as well as oats, or instead of. Flavoured with cinnamon or sometimes with added sunflower seeds or linseed, I often stir in some organic dairy free margarine as well. One unusual variant is added shavings of creamed coconut, which of course is high in EFAs and gives a very distinctive taste. Last but not least, I sometimes add Hausa koko, which I get from a local foreign foods shop; it is an African spiced millet flour mix. I don't usually add salt or sugar but that is common; some hedonists use honey, which I have to admit is gorgeous.
When I don't have porridge, I have brose. Brose is a traditional Scottish dish, very old fashioned, which the farm workers used to have as their 4 am starter food before going out to work in winter fields. You boil up or steam some vegetables - traditionally it was kale, turnip or cabbage, I often use sweet potato, tattie or carrot - and with the resulting vitamin-laden water, add a knob of butter (marg in my case), and oats. Put back on the ring, stir well until very thick (stand a spoon up in it) and last of all add a taste of pepper. Keep the veggies until later, have them on top or as a side dish, or just add milk to the brose. (Traditionally you had a cup of milk, and put a spoonful of brose into the milk, then took it out with a little milk and ate it.)
Steeping these dishes the night before, particularly when there are seeds in, is better for taste but not nutrition. Brose should be made with freshly boiled bree.
Snacks: usually my own gluten free recipe bread, which is organic, full of linseed and sunflower seeds, would be full of pumpkin seeds if I could still afford 'em, and has added unroasted buckwheat seeds (not to mention vegetables). This bread is a meal in itself, I would guess it contributes 25 - 35 % of my calorific intake.
Apart from bread, I use a lot of oatcakes, but only one variety as virtually all include wheatflour to make them smoother textured. (Nairn's Organic Rough Oatcakes - you may find you have a local retailer.) A quick energy fix for me is to open a wrapper of 6 oatcakes (there are 4 to a carton), take a tube of pate, smear a sausage of pate onto an oatcake, then add another oatcake, rotate until the sausage is spread evenly over both, and eat. With about five different types of pate I can choose from, it makes for a great snack, a bit of variety, and a good Glycaemic Loading Index too.
Rice cakes are also a possibility with pate, but as they have few calories and I am always struggling for energy, they are a tasty but empty treat for me once in a while. I often end up carrying a wee taster jam jar full of tuna and mayonnaise or salmon and mayo to spread on these delights; or a small tin of sardines and a tube of tomato paste.
You will find that a lot of snack foods found in health food shops are high in glucose syrup, in fact it binds them together ! This is one reason why there are very few I will touch. They are generally not healthy, they are just alternative lifestyle sweetmeats. Much better to eat some cashew nuts or sunflower seeds by the handful; healthy, convenient, nutritious. ( idea As long as you have not been digging ! eyes)
If you don't mind, I will have to leave it there for the moment, my eyelids just about need pitprops to stay open as it is umpteen a.m. here. But there is a heap more stuff I can tell you, so feel free to ask for any specific details, and I will say more on the morrow.
Oops, I am keeping better these days, as usual with the spring sunshine has come some energy ! And although my stomach was grumbling quite badly (by my standards, which are not as dire as typical Crohnies') for three weeks recently, it has totally stopped bothering me. turn yeah

ivy6
Elite Member


Date Joined Sep 2005
Total Posts : 10404
   Posted 5/17/2009 8:44 PM (GMT -7)   
Glad to hear you are feeling a bit better, Sno!

Just a few quick questions, as I have to get to an appt shortly:

1. steaming the veg for brose: I gather you do not add salt to the water when you do this. Won't that leave the resulting veg devoid of nutrition; and aren't most of the nutrients denatured by boiling? (That's a genuine question, Sno, not criticism; I'm trying to understand how the meal "works").

2. Buckwheat and quinoa porridge - do you need to stir these while cooking? I ask because I have v sore hands and am struggling with cooking, so anything that doesn't need chopping or stirring is good.

More anon... or tomorrow... Enjoy that sunshine,

I.

ps. No hospital yet. *Allegedly* I'm to be admitted later this week... though without a bed. I'm still arguing...
Co-Moderator Crohn's Forum.

New meds thread


snohare
Veteran Member


Date Joined Oct 2004
Total Posts : 2088
   Posted 5/18/2009 5:38 AM (GMT -7)   
wink No worries !
yeah Yes, the veggies are devoid of all their B complex vitamins, and who knows what else, although they do still have fibre, probably anthocyannins, and I'd guess much of the minerals such as magnesium.( nono That really is a guess though.) The really traditional recipe calls for adding bicarbonate of soda to the water, which really turns it green; I don't do that because it makes the food, and therefore your stomach, far more alkaline, and also utterly destroys some of the B vitamins. You could add salt which would help take out the nutrients but would also help destroy some, I don't mainly because I am on a low salt diet. I also aim to just barely simmer rather than boil, which judging from my body's response does help save vitamins; I usually find it is sweet potato and carrot that give me the biggest quick pick-me-up if my gut is bad, with normal potato being a good "maintenance food". The most important thing though is timing. If I add the meal to the water while it is still warm, then leave it to steep overnight, that not only makes it much quicker to cook but also brings out more flavour. I am inclined to think that flavour is the evolved way of knowing what you have in food. If I leave the bree for more than a day, or even the steeped gruel, then I definitely lose goodness - I don't get the same benefit from the dish. This is in line with how B Complex vitamins break down; they practically evaporate in some instances.
Quinoa would be much easier than porridge if you have problems stirring, it is a much lighter grain (will leave your pocket lighter too, it's coming off my menu now it is up to £4.50/kg. eyes) It is also a complete food, and I find it leaves me with less of a blood sugar drop than normal oat porridge.
For cooking porridge of any sort to minimise stirring, I have a trick. (I always go off and do something else when I should be stirring then come back to burnt food, so I spend a lot of time cleaning pans ! sad) Add too much water to begin with, so that the heat is distributed more easily and the cooking of the grain is more effective. Then once it has thickened, add just enough extra grain to thicken it up a little bit more and absorb the extra moisture, this will take only a minute or so as there is little to cook, and hey presto, there you are. I have never noticed any problems with doing this digestive wise, so I'm guessing partly/quickly cooked meal is innocuous for me at least.
Must go rush off, I'm away to the boondocks to housesit, a million things to pack and water and tidy, and when I get there my father tells me there is a trailer of manure for me to load and unload. So much for my holiday ! eyes I think I might be a tad fatigued this evening. So you might find I'm not online tonight, but I will get back to you tomorrow, I will be resting online !

ivy6
Elite Member


Date Joined Sep 2005
Total Posts : 10404
   Posted 5/18/2009 5:03 PM (GMT -7)   
Well, Sno, I think my method of cooking porridge might be even easier:

1. put oats and milk in bowl
2. microwave for two minutes; stir
3. put in fridge overnight
4. stir
5. microwave for 2 minutes
6. eat.

Mine aren't the whole, traditional oats, but they aren't that horrible quick-cooking powder / sludge either. I think they've been ground just enough to snap each grain in half, which makes for easier cooking. Eventually I hope to get my gut to the point that I can eat the traditional grain, but I'm not quite there yet.

I really do like the idea of brose, and am hoping to think and experiment once I'm out of hospital. I'm hoping to try barley, too... but again, I'll experiment once I've done my travelling.

Our garden is finally starting to recover from February's heatwave, so my standard lunch is now plain pasta (hopefully soon to change to barley) with a huge handful of whatever herbs are thriving (currently mint, chives and nasturtium) and spoonful of currants and pine nuts. Yum. It's so nice to be able to start eating real food again - I think I've been on low res for 10 years.

Good luck with the manure! I've just been shovelling in a few bagloads myself :-). Fortunately, mine was delivered, though: I don't fancy the thought of having to shovel it off a trailer! I hope you're not too sore and tired by the time you read this.

Ivy.
Co-Moderator Crohn's Forum.

New meds thread

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