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Yay for dietary advice!
Saw a proper beige-friendly dietician today to double check I was getting adequate nutrition and to see what could be altered to deal with my bodgy liver. The notes here are for my own reference, but the food-challenged amongst you may find it of interest.
It was generally good news in that I'm doing pretty much the right thing as far as it is possible to do so. There's nothing I can do short of gene therapy to fix the metabolic problem, so I'm stuck with that (told you I wasn't quite human).
I finally got a clear answer on the flaxseed oil being definitely good for me (yay!) so the omega-3 issue is sorted. I'm also allowed an occasional treat of oily fish. Salmon cutlet, here I come! I can keep my butter, cashews and maple syrup. I probably need to drop a couple of eggs off the average, but the occasional infusion of choc-covered honeycomb is fine, since I have very few other sources of sugar.
I can have as many chickpeas as I like! Woohoo! Rice and potato are OK!
New things I need to try include an increase in soy products, so it's back to tofu experiments. And soy beans, soy patties (as in vegeburgers I assume?), and soy grits. Sadly soy milk is also on the agenda (EEEEWWWW), although I can flavour it with maple syrup. I'm to give lactose-free milk a trial to see if it's the lactose or the protein causing me trouble there. I shall investigate smoothies methinks.
In happy fruit news I can peel, stew (nuke 'til it glows), and freeze granny smiths or red redicious apple pulp for the occasional small fruit hit (or for a quick fix cruise the babyfood aisle for the quality stuff). Maybe an apple-soymilk-maple syrup smoothie? With a touch of real vanilla. Hmmm, possibilities.
Red meat remains a caution item, but I can challenge with teensy bits of very lean lamb at some point.
So all in all an *extremely* satisfying visit, with lots of new things to try. I've also collected another medical professional who finds me fascinating and bizzarely disciplined :-)
It was generally good news in that I'm doing pretty much the right thing as far as it is possible to do so. There's nothing I can do short of gene therapy to fix the metabolic problem, so I'm stuck with that (told you I wasn't quite human).
I finally got a clear answer on the flaxseed oil being definitely good for me (yay!) so the omega-3 issue is sorted. I'm also allowed an occasional treat of oily fish. Salmon cutlet, here I come! I can keep my butter, cashews and maple syrup. I probably need to drop a couple of eggs off the average, but the occasional infusion of choc-covered honeycomb is fine, since I have very few other sources of sugar.
I can have as many chickpeas as I like! Woohoo! Rice and potato are OK!
New things I need to try include an increase in soy products, so it's back to tofu experiments. And soy beans, soy patties (as in vegeburgers I assume?), and soy grits. Sadly soy milk is also on the agenda (EEEEWWWW), although I can flavour it with maple syrup. I'm to give lactose-free milk a trial to see if it's the lactose or the protein causing me trouble there. I shall investigate smoothies methinks.
In happy fruit news I can peel, stew (nuke 'til it glows), and freeze granny smiths or red redicious apple pulp for the occasional small fruit hit (or for a quick fix cruise the babyfood aisle for the quality stuff). Maybe an apple-soymilk-maple syrup smoothie? With a touch of real vanilla. Hmmm, possibilities.
Red meat remains a caution item, but I can challenge with teensy bits of very lean lamb at some point.
So all in all an *extremely* satisfying visit, with lots of new things to try. I've also collected another medical professional who finds me fascinating and bizzarely disciplined :-)
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So you can have real vanilla but not pretend vanilla? Cool. The real stuff tastes much, much better.
Chickpeas good. Also, Chickpea-flour (from the Re store among other places) is fairly versatile. We had Farinata for lunch today.
You're welcome to borrow my Stephanie Alexander cook-book if you like.
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S, great to hear that you are on the right track!
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This recipe is similar to the one I use, but I let the batter stand at 40˚C (warmer than room temperature). Also my non-stick Scanpan frying pan doesn't fit in the oven, so I cook the pancake for a few minutes on high heat on the stove, then stick it under the grill for a few more minutes to brown the top.
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*fingers crossed* with the experiments.
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