Low Uric Acid Recipes

When you are trying to beat gout, as well as slim down a bit, you need dishes which are low in both glucose and purines. Purines are easy to measure (if you have access to a gas chromatograph), and how much a food will add in terms of calories are also easy to measure - as glycemic load, how the food will add to your blood glucose.
There are hundreds of different things you can try with the foods that do not add purines. Here are a few of my favorite recipes. Feel free to try them if you like food which is both tasty and good for you. 
I have tried to explain a bit about why these recipes are good for people with gout, and how the underlying causes of the condition which causes gout flareups and gout attacks are affected by your diet, in my little book "Gout Simply Explained", which is available from several online stores if you click on the link. 
It is not a cookbook, however (I have yet to write that), but it will help you keep gout away, and live a healthier lifestyle as well. Incidentally, it is also good for the planet to go to a gout-unfriendly lifestyle, so if there ever was a win-win situation, saving both your health and the planet would be it.  
BLUE CHEESE MASHED POTATOES
Blue cheese contains very little purines (what there is comes from the mold that makes it blue). And potatoes is one of the best vegetables you can eat, although its starch will be turned to glucose, which is the process that creates uric acid and gives you gout. But in limited amounts it is great - and if you use mashed potato powder (maybe known as instant mashed potatoes) it is extremely convenient.
You can also vary the thickness of the soup very easily by adding more potatoes.
PLANNING
This dish requires very little planning: Prepare a bowl. Line up the ingredients: instant potato mash, an egg, blue cheese. Boil some water. And you are ready to go.
Serves 1 (2 if they are not very hungry).
INGREDIENTS
  • 1 egg
  • 30 g blue cheese
  • Instant mash potatoes, or mash potatoe powder, or whatever it may be called where you live.
  • ​Hot water
PREPARATION
Crumble the blue cheese unto a bowl. Add the mashed potato powder.
COOKING
Pour in about 1/3 of a cup of hot water, whisk in the egg, and add more hot water while stirring vigorously (so the cheese melts). You can decide the thickness of the soup by adding more hot water.
SERVE WITH
Salad, bread, or boiled or fried vegetables.
SPICE IT UP
I do not think this dish needs any spices, but if you do, a twist of the pepper mill is enough. If you really want to, add a couple of drops of hot sauce instead.
BLUE CHEESE SPRING CABBAGE
It is not that blue cheese has any special effect on uric acid, or that spring cabbage is anything but an amazing vegetable (which is both in season and very cheap right now).
Ceramic dish containing cabbage sauteed with blue cheese and small pieces of apple, presented as a dish which is a good part of a low-purine and low glycemic load diet, intended to keep down uric acid levels and enable the kidneys to flush out the ecxess uric acid in the body to minimize the risk for gout attacks or flare-ups.
Spring cabbage with blue cheese is as yummy as it looks. And low-purine and low glycemic load as well.
PLANNING
This dish takes a little time to cook, but that is the part that takes the longest. Start with bringing out all the ingredients and a big cutting board with a vegetable knife.
HOW MUCH TIME DOES IT TAKE?
Preparing the vegetables can be done up to a day in advance. When you start cooking, it takes 20-30 minutes until the dish is finished.
SERVES HOW MANY?
Serves 2 persons.
INGREDIENTS
  • 100 gram blue cheese (roquefort-type).
  • 1/2 head of spring cabbage
  • 1 apple (can be excluded)
  • 2/3 cup of water
PREPARATION
Cut the cabbage relatively fine (1/2-cm strips). Cube the apple in 1 cm cubes. Crumble the blue cheese in the water, but save about a quarter.
COOKING
Put the cabbage and apples in s sauce pan, add the water without the blue cheese, and saute under a lid until the water is gone, or the cabbages starts to go soft. Then add the blue cheese in water, stir, and sautee until the water is gone.
SERVE WITH
Whole-wheat bread, boiled potatoes.
SPICE IT UP
A pinch of curry powder will give you a nice surprise: The taste is not the same as the dish you just cooked. It becomes a completely different dish.
Fried Carrots, Nuts, And Onions With Blue Cheese
A dish full of vegetables slowly stir-fried in olive oil with walnuts, and blue cheese crumbled on top. This dish will not generste any uric acid in your body, as it does not contain either purines or sugar, and this means it is very healthy for gout sufferers and people with hyperuricemia.
Fried nuts, carrots, and onion with blue cheese.
A simple stir-fry of carrots, onions, and walnuts. The trick is to fry the ingredients slowly in olive oul, until they are soft but not crisp.
WHAT IS THE PURINE CONTENT? Carrots 2.2 mg/100 g, Onion 2.3 mg/100g, Walnuts 10.0 mg/100g, Blue Cheese 3.7 mg/100 g.
WHAT IS THE GLYCEMIC LOAD OF THE INGREDIENTS? Carrots 2, Onions 1, Walnuts 1, Blue Cheese 1.
WHAT IS THE SODIUM CONTENT? The blue cheese tends to be high in sodium, but it can be replaced by a low-sodium cheese or excluded as required.
PLANNING
You can chop the carrots and onions in advance, but they are better when fresh.
Also, you need to be sure to have a large fry pan, and the dish takes rather long to cook as you want to fry it over slow fire. You also need a medium-sized salad bowl for mixing.
HOW MUCH TIME DOES IT TAKE?
Peeling, cutting & chopping vegetables: About 10 minutes.
Frying the vegetables: About 20 minutes.
Crumble the blue cheese: About 2 minutes.
SERVES HOW MANY?
Serves 1-2 persons.
INGREDIENTS
1.5 medium sized carrots
1 large onion
1 cup of walnuts
75 g blue cheese
PREPARATION
Peel and chop the carrots and onions, put them in a frying pan with olive oil.
COOKING
Let the onions and carrots fry on low heat until the vegetables start to sweat. Add the walnuts, let the mixture fry on slow heat while stirring until the onions and carrots are soft. Then, put in a medium-sized bowl, and crumble the blue cheese over the mix.
SERVE WITH
Bread (toasted), or crackers.
SPICE IT UP
Black pepper or allspice are the spices which works best with this dish.
HOW ABOUT PURINES?
Carrots, onions, and blue cheese are low in purines. Walnuts are a little bit higher but nowhere near any type of meat, fish, or seafood.