Gout-Friendly Weight Loss Recipes
Losing weight is the best way to reverse your hyperuricemia and make your gout go away. Once you are rid of those extra kilos, you will not suffer from metabolic syndrome any more, and your liver will return to normal. It will not produce extra glucose and extra uric acid any more, and you will not be at risk for gout flare-ups any more. Plus you will feel much better and be much healthier.
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That said, you know as well as I do how easy it is to lose weight. It is one of the hardest things you can do. So these recipes are intended to make it a little easier. At the same time, they will reduce the amount of purines in your diet, and that will help keeping gout attacks away and make sure you do not have flareups.
If you are interested in finding out why, I explain it as simply as I could in my little book "Gout Simply Explained", which connects the dots from your diet and your lifestyle to your gout.books2read.com/u/mlArWZ Unfortunately, a diet change will probably be necessary to combat hyperuricemia. It was for me. But it is not a cookbook, even if it explains why the recipes work. I have yet to write that gout-friendly cookbook. |
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SPRING CABBAGE WITH ONION AND BLUE CHEESE
Spring cabbage with onion and blue cheese, easy to cook in the microwave. The little balls are fried tofu, leave it out if you do not have them.
Ingredients:
1/3 to 1/2 head of spring cabbage - it is always more tender than cabbage later in the season, almost like lettuce.
1 to 2 onions from the first harvest if you can get them, about half the amount of the cabbage.
A piece of Roquefort-like blue cheese, about 100 gram.
Purines: 25.5 mg for the entire dish (750 g sirloin steak has 676.5 mg purines for comparison).
Sugar: This dish contains no sugar.
Glycemic load: Cabbage 10, blue cheese 27, onion 10. All extremely low, which makes it likely they will help you loose weight.
Preparation:
Cut the cabbage and onion in fine slices, about 1/4 cm wide. Put into a microwave-proof fairly large bowl, mixing cabbage and onion.
Crumble the blue cheese over the vegetables.
Put a microwave-proof lid over the dish, or use plastic food wrap. Be careful when you open it, it will be full of superheated steam unless you let it cool for a couple of minutes.
Cooking:
Put the covered pan in the microwave and cook at 500 W for 10-15 minutes (depends on the vegetables and how tender you want them). The plastic will shut in the vegetable soup, and the blue cheese aroma will penetrate the cabbage and the onion.
Serve with: Bread, or salad, or the Huvudroll vegetarian meatballs from IKEA.
Serves 2 persons (or one very hungry guy).
What to do with the leftovers: The vegetable soup will stay in the dish and make for a soup for the evening. Scoop out the vegetables before serving and pour the soup in a separate bowl. If there are any vegetables left next day, use them in a vegetable omelet.
1/3 to 1/2 head of spring cabbage - it is always more tender than cabbage later in the season, almost like lettuce.
1 to 2 onions from the first harvest if you can get them, about half the amount of the cabbage.
A piece of Roquefort-like blue cheese, about 100 gram.
Purines: 25.5 mg for the entire dish (750 g sirloin steak has 676.5 mg purines for comparison).
Sugar: This dish contains no sugar.
Glycemic load: Cabbage 10, blue cheese 27, onion 10. All extremely low, which makes it likely they will help you loose weight.
Preparation:
Cut the cabbage and onion in fine slices, about 1/4 cm wide. Put into a microwave-proof fairly large bowl, mixing cabbage and onion.
Crumble the blue cheese over the vegetables.
Put a microwave-proof lid over the dish, or use plastic food wrap. Be careful when you open it, it will be full of superheated steam unless you let it cool for a couple of minutes.
Cooking:
Put the covered pan in the microwave and cook at 500 W for 10-15 minutes (depends on the vegetables and how tender you want them). The plastic will shut in the vegetable soup, and the blue cheese aroma will penetrate the cabbage and the onion.
Serve with: Bread, or salad, or the Huvudroll vegetarian meatballs from IKEA.
Serves 2 persons (or one very hungry guy).
What to do with the leftovers: The vegetable soup will stay in the dish and make for a soup for the evening. Scoop out the vegetables before serving and pour the soup in a separate bowl. If there are any vegetables left next day, use them in a vegetable omelet.
STEAMED CELERY AND ONION WITH TOFU AND SPICY APPLE SAUCE
Celery and onion with tofu burger and a spicy sauce.
Ingredients:
8 celery stalks
2 spring onions
Tofu burger (we buy ours at Costco)
Apple sauce (1 pouch)
Garlic (2 tsp crushed)
Salt (2/3 tsp)
Purines:
Celery 13 mg/100 g, onions 2.3 mg/100 g, tofu 54.4 mg/100 g, apple sauce 14 mg/100 g.
Sugar:
This dish contains no sugar (there is some natural sugar in the apple sauce).
Glycemic load:
Celery 1, onion 10, tofu 0.3, apple sauce 11.
Preparation:
Cut the celery and onions in fairly big pieces (2-3 cm long). Put in the steam dish. Add 1 1/4 bowl of water.
To prepare the sauce: Empty the apple sauce pouch into a small bowl. Add the garlic and salt. Mix carefully.
Cooking:
Heat the tofu burger in the microwave. Steam the vegetables on hugh heat for about 10 mins or until they are soft.
Serve with: Bread, brown rice, or some other whole grain (like bulgur or quinoa).
Serves 2 persons (or one very hungry guy).
What to do with the leftovers: The steam water makes a nice soup base. Add some spices and maybe a little miso to make it into a different dish.
8 celery stalks
2 spring onions
Tofu burger (we buy ours at Costco)
Apple sauce (1 pouch)
Garlic (2 tsp crushed)
Salt (2/3 tsp)
Purines:
Celery 13 mg/100 g, onions 2.3 mg/100 g, tofu 54.4 mg/100 g, apple sauce 14 mg/100 g.
Sugar:
This dish contains no sugar (there is some natural sugar in the apple sauce).
Glycemic load:
Celery 1, onion 10, tofu 0.3, apple sauce 11.
Preparation:
Cut the celery and onions in fairly big pieces (2-3 cm long). Put in the steam dish. Add 1 1/4 bowl of water.
To prepare the sauce: Empty the apple sauce pouch into a small bowl. Add the garlic and salt. Mix carefully.
Cooking:
Heat the tofu burger in the microwave. Steam the vegetables on hugh heat for about 10 mins or until they are soft.
Serve with: Bread, brown rice, or some other whole grain (like bulgur or quinoa).
Serves 2 persons (or one very hungry guy).
What to do with the leftovers: The steam water makes a nice soup base. Add some spices and maybe a little miso to make it into a different dish.
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