Gout foods that are good for you
"No more seafood or animal products? What do you expect me to eat? Grass?"
The gentleman in the gout support group was quite clear about his preferences. But there are many more vegetables than grass to choose from, all of them a lot tastier.
The gentleman in the gout support group was quite clear about his preferences. But there are many more vegetables than grass to choose from, all of them a lot tastier.
BEYOND SALADS
The first thing that comes into mind when it comes to eating vegetables is probably salads. And while a salad is a relatively quick and simple way of preparing vegetables - that does not require cooking - and the variations are endless.
Salads are easily prepared with ingredients readily available in most grocery stores around the world. Tomato, lettuce, cucumber, a few other vegetables, some boiled grains, a few cubes of cheese and tofu, a few nuts like walnuts or cashews, and a dressing made from oil and vinegar with a pinch of salt and a dusting of black pepper. That is a recipe that can be varied infinitely.
Another way is to add cheese, as I did with the root vegetable stew the next day.
Another way is to add cheese, as I did with the root vegetable stew the next day.
BOIL YOUR VEGETABLES
Today I made something different with butternut squash.
First wash the squash (rub with salt to remove any wax residue and chemicals in the peel before washing).
Then cut in half, remove the seeds with a spoon, and cut the squash in about 1/2-inch cubes.
Then prepare a sauce from 1/3 cup dark rum, 1/3 cup water, 3 big spoonfuls of butter, and 3 to 4 spoonfuls of maple syrup (it can become rather sweet if you have a small squash, so be careful). Add 1 teaspoon of garam masala-powder, or slightly less of cinnamon or nutmeg.
Boil the squash and sauce in a saucepan under lid for about 15 minutes, or until the squash is soft. If the sauce has not reduced, or the squash is still hard, remove the lid and let it boil until reduced (the sauce is thick). Serve.
First wash the squash (rub with salt to remove any wax residue and chemicals in the peel before washing).
Then cut in half, remove the seeds with a spoon, and cut the squash in about 1/2-inch cubes.
Then prepare a sauce from 1/3 cup dark rum, 1/3 cup water, 3 big spoonfuls of butter, and 3 to 4 spoonfuls of maple syrup (it can become rather sweet if you have a small squash, so be careful). Add 1 teaspoon of garam masala-powder, or slightly less of cinnamon or nutmeg.
Boil the squash and sauce in a saucepan under lid for about 15 minutes, or until the squash is soft. If the sauce has not reduced, or the squash is still hard, remove the lid and let it boil until reduced (the sauce is thick). Serve.
Today (October 20) I made a root vegetable stew. You need an iron pot (Dutch oven, Staub or Le Creuset). Here is the recipe:
Ingredients
Take 3 large carrots, 3 beetroots, 4-5 small yams or sweet potatoes, 4-5 potatoes. Water and butter (about 6-8 spoonfuls).
How to cook
Cut root veg (carrots, potatoes, yams, beets, etc) in fairly large pieces (1-2 cm thick). Put a generous amount of butter (something like 6-8 spoonfuls) in the pot, let it melt and as it starts to bubble add the root veg. Let them fry while stirring for about 5 min. Add 1 cup of water and let boil on high heat for 15 min or until dry . Then stir well (careful not to burn it), and add 2 cups of water. Let it boil at low heat for 30 min or until the vegetables are soft.
How to serve
Serve with deep-fried tofu, vegetarian hamburger, or something similar.
You do not need any extra flavor (stock or Maggie cubes) since you brown the vegetables first.
Ingredients
Take 3 large carrots, 3 beetroots, 4-5 small yams or sweet potatoes, 4-5 potatoes. Water and butter (about 6-8 spoonfuls).
How to cook
Cut root veg (carrots, potatoes, yams, beets, etc) in fairly large pieces (1-2 cm thick). Put a generous amount of butter (something like 6-8 spoonfuls) in the pot, let it melt and as it starts to bubble add the root veg. Let them fry while stirring for about 5 min. Add 1 cup of water and let boil on high heat for 15 min or until dry . Then stir well (careful not to burn it), and add 2 cups of water. Let it boil at low heat for 30 min or until the vegetables are soft.
How to serve
Serve with deep-fried tofu, vegetarian hamburger, or something similar.
You do not need any extra flavor (stock or Maggie cubes) since you brown the vegetables first.
ALL GOOD THINGS ARE BAD FOR YOU
When people who have just had their first gout attack ask what they can eat in the future, the answer is often "everything good is bad for you". Which is not true - but now is the time to discover what is beyond the quick fixes and rapid stomach-fillers. There just is not that much support to make healthy and tasty dishes, perhaps because so many diets are created to provide a certain level of nutrients and calories first, and tasty later. But the good news is that the increased interest in paleo and other vegetable-rich diets has led to more focus on how vegetable dishes taste, rather than just how nutritious they are.
Read more here:
* Why you should go on a diet - and how.
* The forbidden gout foods
* How to make your new diet taste better than the old one.
* Great foods for gout beaters
* What to do when the diet gets boring
And a few links to warn about potential dangers:
* The danger of being fat
* Your heart and gout
* Why you should go on a diet - and how.
* The forbidden gout foods
* How to make your new diet taste better than the old one.
* Great foods for gout beaters
* What to do when the diet gets boring
And a few links to warn about potential dangers:
* The danger of being fat
* Your heart and gout
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