Medical nutrition dishes are recommended not only for those who suffer from diseases of the internal organs. In diseases of the spine, nutrition is also important, since the bones of the skeleton must be provided with all the necessary substances. Along with newfangled diets, doctors recommend not to forget about Russian traditions and to include in the diet dishes whose recipes have been preserved in ancient cookbooks.
Natural chondroprotectors for spinal osteochondrosis
In case of spinal osteochondrosis, it is simply necessary to provide the body with chondroprotectors (substances that stimulate the synthesis of cartilage tissue and slow down its degeneration). It is important to know that in addition to numerous medications, there are also natural chondroprotectors.
Mucopolysaccharides are especially useful - representatives of the group of complex carbohydrates, which are the main structural component of connective tissue. They abound in such dishes as jelly (jellied meat) and jellied fish. In addition to chondroprotectors for the spine, jelly also contains collagen, a protein necessary for the development of connective tissue.
When creating a diet for spinal osteochondrosis, you can prepare various jelly and fruit jellies for dessert - they not only taste good, but also contain many vitamins, as well as gelatin, which is extremely rich in mucopolysaccharides.
Vitamins of groups B, C and D for the spine
Doctors usually prescribe vitamins for the spine to patients in the form of tablets (vitamin-mineral complexes and all kinds of dietary supplements have also become very popular lately) or injections. However, along with this, you should carefully consider your diet: you need your daily diet to be balanced and include all the vitamins and microelements necessary for spinal health. Therefore, it is very important to know which foods contain them.
B vitamins (B, B2, B6, B12) are rich in meat products (beef and pork), chicken eggs (the yolk is especially useful), . Also, B vitamins for the spine contain green vegetables, milk, natural cheeses, various cereals, etc.
Vitamin C , the reserves of which, as is known, need to be replenished daily, are present in large quantities in citrus fruits and other fruits (apples, pears, plums, kiwi), various berries (especially rose hips), white cabbage and cauliflower, greens, etc.
Vitamin D found only in a few products: eggs, sea fish,. The main source of this essential vitamin for the spine in osteochondrosis is the sun's rays, so the importance of sunbathing for our body cannot be overestimated.
What foods are good for the spine?
What foods are good for the spine and what macro- and microelements do they contain?
Calcium cheese and dairy products, sesame, legumes, as well as nettle, watercress and rose hips are very rich.
Magnesium sunflower seeds, nuts, avocados, beans, mushrooms and brown rice abound.
Phosphorus found in processed cheese, cottage cheese and feta cheese, fish and seafood, bran, lettuce, white and cauliflower, soybean pods, pearl barley and rye bread. It should be remembered that people who engage in sports or heavy physical labor need to consume 1.5-2 times more products for the spine containing phosphorus.
Manganese found in natural cheeses, chicken meat, egg yolks, seaweed (especially a lot of it in the peel), beans, peas, beans, onions, pineapples, bananas, almonds, walnuts, chestnuts.
Another product that is good for the spine is rosehip.
Rose hip - the absolute champion in ascorbic acid content: its fruits contain almost 100 times more than citrus fruits.
How to eat properly with spinal osteochondrosis
When osteochondrosis worsens, in order to avoid a sharp increase in swelling in the inflamed area, it is necessary to avoid spicy and salty foods, as well as alcohol, which inhibits the effect of most medications and increases their side effects.
Proper nutrition for the spine should contain a lot of protein: this will reduce the tendency to edema and charge the body with physical and moral strength to fight the disease.
Advice for patients with osteochondrosis:
- Eat small meals 5-6 times a day.
- Try to boil and steam foods (including vegetables) included in a proper diet for osteochondrosis; the meat and fish can then be lightly fried.
- Reduce your consumption of table salt.
- Do not overuse pickles, smoked meats and hot seasonings.
- Replace wheat bread in the diet for spinal diseases with rye bread with bran or crispbread; choose unsweetened and savory cookies; If you are overweight, you should limit your consumption of baked goods.
- At least 1/3 of the diet for osteochondrosis should consist of protein-rich foods: meat, fish, poultry, eggs, milk; soybeans, seeds, beans, nuts, eggplants; Brewer's yeast. Whole grains of wheat, millet, corn, buckwheat, and barley are also very useful.
- Eat fresh fruits and vegetables daily. Make salads by dressing them with a mixture of olive oil and lemon juice.
- When creating a healthy diet for the spine, include a sufficient amount of unsaturated fats. They are especially rich in fatty fish and nuts.
No wonder popular wisdom says: “Eat simply and you will live to be a hundred.” Unfortunately, nowadays porridges are rapidly losing their former popularity.
How to eat properly with osteochondrosis to reduce painful symptoms? If you want to have a healthy spine, the original Russian dishes that our ancestors regularly consumed for many centuries should definitely be included in your menu.
Recipes for preparing medical nutrition dishes
Guryevskaya porridge
Contrary to popular stereotypes, semolina porridge, not much loved by many generations of children, can be incredibly tasty. There is no single recipe for preparing the famous Guryev porridge: in cookbooks of the 19th century there are various versions of this dish.
100 g semolina, 500 ml milk, 3 cups cream, 50 g butter, 100 g granulated sugar, 1 egg, 10 fresh apricots, 50 g chopped walnuts, salt and vanillin to taste.
To prepare this dish from the therapeutic diet for osteochondrosis, you need to boil the milk and lightly salt it. Slowly, carefully, pour semolina into the pan in a thin stream and cook a viscous porridge. When it cools down a little, add the yolk, mashed with sugar, beaten egg white, vanillin and mix everything thoroughly. Pour the cream into a shallow frying pan and place in the oven preheated to 150°C. As foams form, remove them and place on a plate. Chop the pitted apricots. Place most of the porridge in a greased frying pan, and the foam on top. Alternate layers so that the porridge is always on top. Then place in the oven and bake at 180°C until golden brown. Sprinkle the finished dish with walnuts on top.
Vitamin oatmeal
Oatmeal is one of the healthiest foods in the world. Since it is rich in proteins and fiber, its consumption significantly improves metabolic processes and promotes the growth and development of muscle tissue. Oatmeal perfectly cleanses the intestines, as if sweeping toxins out of it with a broom, stimulates the activity of the gastrointestinal tract, and has powerful antioxidant and anticarcinogenic properties.
150 g oatmeal, 150 ml pomegranate juice, 150 g cottage cheese, 20 g almonds, 100 g fresh strawberries or raspberries
To prepare this therapeutic food dish, you need to pour pomegranate juice over the oatmeal and, stirring occasionally, cook over low heat until tender. Add cottage cheese, mix thoroughly. Chop the berries and chop the almonds. Sprinkle the dish with berries and nuts and serve.
Oat grains are rich in biotin, a B vitamin that is extremely beneficial for skin, nails and hair.
“Correct” pearl barley porridge
People often complain that pearl barley porridge is difficult to prepare. Let's tell you a secret: the main thing is to soak the cereal in a sufficient amount of water for at least 3 hours, and even better - overnight. If you follow this simple rule, the porridge will cook quickly enough and turn out crumbly and tasty. Barley can be cooked in broth, milk, or just water (in this case, add a little butter at the end).
1 glass of pearl barley, 1 teaspoon of sugar, 2 tbsp. tablespoons butter, salt to taste.
To prepare a medicinal food dish according to this recipe, you need to sort out the pearl barley, rinse, add cold water and leave overnight. In the morning, drain the water. Boil water in a saucepan (at the rate of 1.5 cups per 1 cup of swollen pearl barley), add sugar and salt, stir and let it boil again, then add the barley. Add 1 tbsp. spoon of butter, bring to a boil and reduce heat to low. Cook, covering loosely with a lid and making sure that the porridge does not run away, for 30-40 minutes, until almost completely cooked. Then add 0.5 cups of boiling water and 1 tbsp. spoon of oil, cover with a lid and place in the oven for 20 minutes, preheated to 130 ᵒC. Remove the pan with the porridge, cover it with a thick blanket or blanket and let it sit for 1 hour. Serve with milk. You can let the porridge harden, then cut it into slices, fry in vegetable oil with onions and garlic and serve, sprinkled with herbs to taste.
Gooseberry jelly
300 g gooseberries, 4 tbsp. spoons of sugar, 5 glasses of water, 3 tbsp. spoons of starch.
Sort the gooseberries, wash them, remove stems and stems. Boil syrup from 3 glasses of water and sugar, add gooseberries to it and cook until the berries are completely boiled. Dilute the starch in the remaining 2 glasses of water and carefully, stirring constantly, pour it into the berries.
Bring to a boil and remove from heat. Pour into molds, cool, sprinkle with powdered sugar if desired. Serve with milk or cream.
Jelly Islands
100 g gelatin, 600 ml boiling water, 1 lime, 200 g raspberries, 2 tbsp. spoons of powdered sugar, 4 leaves of fresh basil.
Place the gelatin in a bowl, pour boiling water over it and stir until it is completely dissolved. peel and cut into 4 slices. Take 4 molds, put 1 slice of lime in each and pour jelly on top. Place in the refrigerator for 1 hour until the jelly hardens. Grind the powdered sugar in a blender and then pass the mixture through a sieve to remove the seeds.
Turn the jelly molds over and remove their contents onto a plate; top with raspberry sauce. Garnish each serving with a basil leaf.
Veal jellied meat
1 kg of veal (with bone), 1 red onion, 1 carrot, 1 parsley root, 1 bay leaf, 3 allspice, 1 tbsp. a spoonful of balsamic vinegar, salt and ground pepper to taste.
Pour 3 liters of cold water over the meat along with the bone, bring to a boil, skim off the foam and cook for 4 hours over low heat. After 2 hours, add peeled onions, carrots and parsley to the pan, and after another 30 minutes - bay leaf and pepper, pour in vinegar and salt. When the meat is completely cooked and easily separates from the bones, remove it from the pan and chop it. Strain the broth through cheesecloth, add salt and pepper. Place the meat back into the broth, bring it to a boil and immediately remove from the heat. Place carrots cut into slices on the bottom of the molds and pour jellied meat on top. Place in the refrigerator to harden.
Jellied sturgeon
1 kg of sturgeon, 2 teaspoons of gelatin, 1 head of peeled onion, 1 bay leaf, 5 allspice peas, 1 boiled carrot, 1 lemon, salt to taste.
Boil sturgeon in salted water along with onion, pepper and bay leaf. Cool, remove skin and cartilage, cut into slices and place on a large plate. Strain the broth through cheesecloth, add pre-soaked gelatin. Bring to a boil and stir constantly until the gelatin is completely dissolved. Pour a thin layer of jelly into a deep dish. When it has cooled, place pieces of fish there at small intervals, garnishing it with carrot slices and lemon slices. After 30 minutes, pour the remaining jelly on top. Serve with horseradish.
One of the sages said: “A person is what he eats and drinks.” It's hard to disagree with this statement. Food occupies a huge place in our lives. As soon as the baby is born, it demands food. From this moment on, a person receives all the useful substances necessary for the development and functioning of the body from food. And our well-being and health directly depend on what food we eat and how much we eat. Therefore, the editors of the site www.site and I decided to talk about medicinal dietary dishes and give recipes for them.
According to experts, exacerbations of many ailments occur due to nutritional disorders. For example, chronic pancreatitis can be felt after eating fatty pork, pancakes with sour cream, or alcohol.
But there is a certain type of nutrition that nutritionists recommend to almost everyone. Its principles: eating natural foods, reduced consumption of animal fats, salt, sugar. Refusal of harmful “chemicals” such as seasonings, various food substitutes and refined products. We are talking about therapeutic and dietary nutrition - the most beneficial for human health.
I offer you some recipes that you can use to prepare medicinal dishes that can be used in both dietary and therapeutic nutrition. They are easy to prepare but very good for your health.
Diet Olivier salad
Everyone's favorite Olivier contains a large amount of mayonnaise, which of course is not at all healthy. But you can slightly change the recipe and the very high-calorie salad turns into a wonderful dietary dish, tasty and healthy.
So, to prepare a dish according to this recipe, you will need: 3 potato tubers, 1 medium carrot, 3 boiled egg whites, 1 can of soft green peas, 1 sour apple, 200 g fresh fillet, 1 chicken breast, 3-4 PC. pickled cucumbers, low-fat or 10% sour cream. You also need to prepare half a lemon, dill, parsley, salt, and ground black pepper to taste.
How to cook?
Wash and boil squid and chicken breast. Cool, cut into thin strips or small pieces. Peel the potatoes and carrots, boil them too, cool, cut into small cubes.
Boil 3 eggs, peel, use the whites, cut into cubes or thin slices. Also cut the apples and add lemon juice to prevent them from darkening.
Combine everything together in a deep plate, salad bowl, salt, pepper, mix gently, adding peas. You can add some raw onion. Now pour sour cream over everything, sprinkle with boiled chicken yolk crumbs and herbs. Can be served.
Dietary snack made from beets and cheese
This dish can be used for dietary and therapeutic nutrition. Try this snack recipe:
Prepare 2 red, without white veins, beets, 200 g of soft cheese such as feta cheese or feta (you can use ready-made diced cheese for Greek salad - you can buy it in the store). You will also need 3 tbsp. l. olive oil, a little dry basil, salt to taste.
How to cook:
Rinse the beets thoroughly under running water using a brush. Boil it, cool, peel, cut into small cubes.
Also cut the cheese into cubes, combine with beets, salt if necessary, pour in oil, sprinkle with basil. The salad can be served as an independent dish, or as a side dish for boiled potatoes, boiled meat, or chicken.
Sweet soup for children's, therapeutic and dietary nutrition
Everyone loves the soup prepared according to this recipe. But children especially like it. They won’t need to be persuaded to eat at least a little soup. They will eat everything and ask for more.
To prepare it you will need 0.5 liters. fresh low-fat kefir, 1 packet (100 g) low-fat cottage cheese, 4-5 sweet apples, 0.5 l. apple compote (liquid only), 2 tbsp. spoons of steamed raisins, 0.5 tsp. cinnamon, 1 tbsp. l. natural bee honey.
How to cook:
Peel and core the apples and cut into small cubes. Pour 1 liter of apple skin. hot water, cook compote, cool, strain.
Mix the cooled compote with kefir. In a deep bowl, mash the cottage cheese with a fork, add steamed raisins, chopped apples, honey, pour in the kefir mixture, sprinkle with cinnamon. The soup is ready and can be served.
Diet pilaf
Prepare 0.3 kg of beef pulp, 120 g of round or long rice, 1 onion, several pieces of dried apricots, 2 tbsp. l. raisins, 1/4 tbsp. vegetable oil, dill, parsley, bay leaf, salt to taste.
Cut the meat into pieces, fry in vegetable oil with finely chopped onion. Then put everything into a cauldron or deep saucepan, fill half with boiling water, add salt, bay leaves, simmer over low heat, covering with a lid, for 15-20 minutes.
Then remove the lava leaf, and add well-washed rice, chopped dried apricots and raisins to the meat. Cover with a lid, place in a heated oven, and simmer over low heat for another 20 minutes. Then transfer the pilaf to a plate and garnish with parsley and dill.
I hope you enjoy the dietary dishes and recipes presented here. You can cook any of them, or come up with your own. The main thing is that the food you eat is healthy and tasty. Bon appetit!
Oat decoction... several recipes for oat decoction... Treatment with oats...
Hippocrates spoke about the healing properties of oats. But he advised drinking it without any too sophisticated advice. Just drink the oat decoction like tea. You need to buy unshelled oats. Grind it in a coffee grinder, pour it into a thermos and pour boiling water over it. The proportions are as follows: for 1 glass of boiling water, 1 tablespoon of oats. Leave overnight, strain and drink.
My first acquaintance with this recipe took place a long time ago. My daughter was about 4 years old. And she coughed constantly. Or were these the consequences of our difficult treatment, which I already wrote about (if anyone is interested, you can read about it). Or what other reasons there were, I don’t know. No matter what doctors I took her to, no matter what prescriptions I gave her, it was all useless. And then one friend told me about oats. I was very skeptical about him then. But, since she was a very responsible mother, and the child needed to be treated, she listened to the advice. I just want to tell you right away that you should only buy UNPELLED oats. Then my mother bought it for me at the Priroda store. Now you can buy it in supermarkets, in health food departments. By the way, we buy wheat for germination there and many other wonderful unprocessed grains.
Cough recipe. The one I used for my daughter.
Pour half a glass of thoroughly sorted and washed oat grains into 2 liters of milk and simmer in the oven for about 1.5 - 2 hours. It will turn a nice golden brown color. Take a glass at night. But we took a long course. I gave it little by little throughout the day. But the recipe said that it should only be taken at night. The cough went away without a trace. When I told our doctor what I treated my daughter with, she was very surprised.
A friend gave me a recipe very similar to this one. She had Chronical bronchitis with signs of asthma. Here's her recipe:
Sort 0.5 liters of oats well, remove the chaff and rinse in running water. This needs to be done very carefully. Pour 0.5 liters of water and 2 liters of milk into a 3-liter saucepan. Place on the fire and bring to a boil. Add the oats, close the lid tightly and simmer over low heat for about 2 hours. Store the resulting light brown decoction in the refrigerator. Take 150 ml hot daily at night, adding 1 tsp. lard or butter and 1 tsp. honey. This treatment requires some patience and should be continued for about a year. Her wheezing stopped and her lungs appeared clear on the scan.
Here is a recipe for oatmeal jelly for liver cirrhosis or for those who want support your liver
without bringing it to such a state.
Recipe. ½ tbsp. oatmeal, pour 1 liter of boiled water at room temperature, add a crust of rye bread. Let it brew for 2 days at room temperature. Then you need to beat everything and strain through one layer of gauze and put it in the refrigerator. This is a concentrate from which you need to prepare jelly. And it is prepared like this: 4 tbsp. l. Mix the concentrate in 2 tbsp. water. Bring to a boil and cook for 5 minutes, let cool. It should be drunk warm.
For insomnia. Pour 500 grams of well-washed oats into 1 liter of water, cook until half cooked, strain. Take 150 ml daily. If you are not allergic, you can use honey. The remaining grains can be cooked. Use as a side dish. Waste-free production...
The recipes below have been selected in such a way that they do not require much effort and time to prepare the recommended dishes, and also that they do not require scarce products if possible.
Many dishes can be prepared or partially prepared (cleaned, grated, cut, washed, sculpted, stuffed) by children themselves, starting from 8-9 years old, including children with chronic diseases, if such work is available to them due to health reasons (consult with attending physician). Hard work will improve their mood and well-being, and they will eat food prepared at least partially with their own hands with great appetite.
In each recipe you will find instructions on which diets this or that dish is recommended for. The recipes are designed mainly for one serving for a child 10-11 years old. It is advisable to prepare most of the dishes for the whole family, so as not to do double work. Then the number of products included in one serving must be multiplied by the number of family members. If there are small children (for whom most dietary dishes are especially indicated), in accordance with their age needs, the preparation of 2/3, 1/2 or 1/3 of an adult portion is calculated.
Products in recipes are given not in weight, but in volumetric quantities to make it easier for the person who will prepare the food to navigate.
We avoided including well-known dishes, recipes for which can be found in available sources.
Recipes for dishes are placed in the text according to their purpose.
1. Chopped herring (diets No. 2, 4, 3, 5,9)
Soak 25 g of herring pulp without skin and bones in 1/4 cup of milk for 4-6 hours, 1 slice of stale bread, soak in milk and squeeze, 1/5 of an apple, 1/4 of a hard-boiled yolk and 1/10 of an onion (except for the diet 5) pass through a meat grinder. Season with 0.5 teaspoon of vegetable oil and l/3 teaspoon (to taste) of 2% vinegar.
This dish can be given to children from 11 months - 0.5 teaspoon. For older children, for bread and butter or just as a snack.
2. Fish pate (diets No. 1,2,4, 5, 10 - without salt, with 0.5 teaspoon of Korean sauce).
Fish fillet - 75 g (about the size of 3 matchboxes) simmer in a small amount of water over low heat until cooked. Stew a small carrot in 3 tablespoons (a little more if necessary) of water with 0.5 teaspoon of vegetable oil until tender. Pass through a fine grinder, add 0.5 teaspoon of butter, 2 g of salt (for ration 10, you can taste citric acid) and beat well.
3. Egg pate (diets No. 1,3, 4, 2, 8,5,9,10)
Finely chop a hard-boiled egg (for diet 5, whole white and 0.5 yolk), add 0.5 teaspoon of finely chopped onion (radions 5 and 10 without onion), 0.5 teaspoon of finely chopped dill and parsley, 0.5 teaspoon tablespoons of finely chopped dill and parsley, 0.5 teaspoon of butter, 1 teaspoon with the top of finely grated cheese (can be processed or feta cheese), 1 g of salt (10 ration without salt) and dilute with 1 tablespoon of hot broth (1, 5, 10 rations with vegetable broth or hot milk). Place in the refrigerator for 30 minutes to thicken and serve for breakfast.
4. Liver pate (diets No. 1,2, 5, 10)
Fry 1/3 of the carrots grated on a coarse grater, 0.5 teaspoon of finely chopped onion (rations 5 and 10 without onions, and lightly stew the carrots in vegetable oil) and 2 chopped sprigs of dill and parsley. Cut 50 g of beef, chicken, rabbit liver into 2-3 pieces, put on top of the fried vegetables and fry until the pink color (blood) disappears on the cut. For diets 1 and 5, boil the liver, and also only until the pink color disappears (otherwise the pate will have an uneven consistency, with grains). The liver, along with vegetables (fried or boiled), is passed through a meat grinder with a fine grid 2 times, and the second time 0.5 egg yolk (hard-boiled) and 0.5 teaspoon of butter are added. Salt and pepper to taste (except for ration 10, and pepper is not included in rations 1 and 5).
5. Chicken sausage (diets No. 3, 5 - without skin, 8, 9, 10 - without salt, maybe with 0.5 - 1 teaspoon of soy sauce).
The skin, carefully removed from the entire chicken, is laid out on a 30x20 cm piece of cotton paper. To remove the skin, a longitudinal incision is made in the middle of the sternum, in the area of the legs and up to the first joint of the wings. The chicken meat is carefully removed from the bones, cut into 2x3 cm pieces and mixed with a teaspoon of finely chopped dill and parsley. For diet No. 9, you can add 0.5 cloves of grated garlic. Salt - 2 g (except for diet 10) and in diet No. 9 - 0.5 g of pepper. Everything is mixed and wrapped in leather, and then in a flap and tied with clean nylon rope, like an ordinary boiled sausage. The sausage is dipped into chicken broth made from the remaining bones and cooked for 40 minutes to 1.5 hours, depending on whether the chicken is young or old. Then the sausage is placed on a small baking sheet, placed on the bottom shelf of the refrigerator, a board is placed on it, and a load on the board is a stone washed and boiled in advance for 4-6 hours. From a small chicken (500-600 g) you get 12-14 pieces of sausage.
6. Vegetable salad with meat (for diets No. 2, 4, before dressing, pass the salad through a meat grinder with a large wire rack, each ingredient separately, No. 5, 8 and 9 - pre-soak the potatoes, pre-boil the beets, No. 10 - without salt).
Boil and chop 30 g of meat, take 0.5 pcs. boiled potatoes, 1/3 fresh cucumber, 1/4 small apple and 2 leaves of green salad. Wash everything, peel it, chop it finely, season with sour cream (mayonnaise for ration 9, for ration 8 - sour milk). -
Option. Boiled meat, boiled potatoes, carrots, 1/4 small beets, 1/2 pickled cucumber, 1/3 hard-boiled egg, finely chop, add green peas or boiled white beans (1 teaspoon), mix and season as in the previous recipe (for diets 2 and 4, do not put beans, for ration 10 - fresh cucumber).
7. Vegetable and fish salad (diet no.
Mix boiled fish with 0.5 chopped boiled small potatoes, 1/3 salted peeled chopped cucumber (for ration 9 fresh), 2 chopped green lettuce leaves (optional), 2 green onions (except for rations 5, 10, without salt) , mix and season with sour cream. For diets 3, 9 - mayonnaise, for ration 8 - sour milk.
8. Cabbage salad (diets No. 1, 3, 5,
1st option: finely chop 1/4 of a small fork of cabbage, grind, add half a tablespoon of sour juice - cranberries or barberries, lemon juice or citric acid to taste, then add 1/4 of raw grated medium-sized beets, 1.5 tablespoons spoons of sour cream and mix well.
2nd option: grind shredded cabbage (1/4 of a small head of cabbage) with your hands with 0.5 teaspoon of coarse salt, add medium-sized carrots and apple grated on a coarse grater. Mix everything and season with sour cream (1-1.5 tablespoons). For diet 10, grind the cabbage without salt and season with sour milk.
9. Summer vinaigrette (diets No. 1, 2, 4,
Boil 1/4 beets (for diet No. 1 without beets), boil 1 potato (pre-soak for diets 8 and 9), peel and cut into small slices, chop 1/3 carrots, stew with 0.5 teaspoon of vegetable oil (for ration 1 carrot boil in a closed pan). Finely chop 1/3 apple, 0.5 tomato, 1/3 peeled cucumber (for diet 4 without cucumber) and pour over boiling water. Boiled beets, carrots (potatoes can also be used) are passed through a meat grinder with a large wire rack. Season with 1 g of salt, 1/4 teaspoon of sugar and juice of 1/4 lemon or citric acid diluted in water to taste and 1.5 tablespoon of sour cream. Diets No. 8 and 9 - no sugar.
10. Young chicory salad (die
Wash 10 chicory shoots and cut into 2-3 cm pieces. Simmer for 20 minutes with 1-2 g of margarine. Salt to taste. Cool and add finely chopped parsley.
Dried chicory is served with chopped egg, fried potatoes (3 rations) and grated cheese.
Leaves, stems and shoots collected during the flowering period, washed, dried, fried and dried in a frying pan in a ground form replace coffee.
11. Salads from clover leaves or
cherries (the youngest, light green,
leaves. Diets 3, 8, 9, 10 - no salt).
1 handful (50 g) of sorted and washed leaves (can be cut) seasoned with 1 g of sugar and 0.5 g of salt, 1-1.5 tablespoons of sour cream.
12. Dandelion leaf salad (di
Dandelion leaves (collected before the flower bud forms) are soaked in water 1:3 for 2 hours. In 1 teaspoon of vegetable oil, fry 1/3 of a small carrot, grated on a coarse grater, and 1/5 of a medium chopped onion. Mix everything with dandelion. Season with 1 g of sugar and 0.5 teaspoon of soy sauce and 1 g of salt.
13. Salad of carrots and apples with nuts
mi (diets No. 3, 5, 10).
Grate 1 small carrot on a coarse grater, chop a small apple, mix with half a teaspoon of honey, sprinkle with peeled, chopped and toasted walnuts (4 pcs.).
14.Meat borscht made from soaked beets (diets No. 3, 9).
Boil broth from 150 g of meat, chop 1 beet into noodles, add 1-2 liters of water with a tablespoon of 20% vinegar and soak for 2 hours. Change the water 2 times, adding vinegar each time. Fry a tablespoon of chopped onion, 0.5 parsley root (chopped) in oil with 1 teaspoon of tomato. Add the soaked beets, pour in 0.5 cups of broth and simmer covered for 20 minutes. Add stewed beets, 1/5 fork of shredded cabbage to 1.5 cups of strained broth and cook until tender. Serve with a piece of meat, 1 tablespoon of sour cream and sprinkle with finely chopped (1 sprig each) parsley and dill.
15. Fish soup with cereals (diets No. 2, 3,4,8,9).
Place 100 g of fish, cut into 2 pieces, and the fish head in 2 glasses of cold water, add a teaspoon of chopped onion. Cook for 25-30 minutes. Remove the fish, separate from the bones (for rations 2 and 4, pass through a meat grinder). Pour half a tablespoon of rice into the strained broth (for diets 8 and 9 - soaked, and for diets Nos. 2 and 3 - instead of rice, one teaspoon of semolina) and cook for another 20-25 minutes. Then put 1 pc. potatoes, cut into cubes and fried in 0.5 teaspoon of vegetable oil (for diets 2 and 4, do not fry, but boil: for diets 8 and 9, first soak and then cook) and together with grated 1/3 carrots and 2 -Dip 3 sprigs of parsley into the soup (for diets No. 3 and 9, carrots and parsley can be sautéed in 0.5 teaspoon of vegetable oil). Cook until done. Add 1 g of salt, fish and boil again. Place 1 sprig of finely chopped dill and parsley and 1 tablespoon of sour cream on a plate.
16. Borscht in vegetable broth (diets No. 3, 5, 8 and 9 with soaked potatoes and sour milk instead of sour cream, No. 10 - without salt).
Chop the peeled beets or grate them on a coarse grater, sprinkle with lemon juice from one slice of lemon or citric acid diluted in water to taste, or 1 teaspoon of 2% vinegar. Add 0.5 teaspoon of oil and simmer in 0.5 cup water over low heat for 20-30 minutes. Add 1/3 of the chopped carrots, a small tomato and simmer for another 10 minutes. Add cabbage (1/4 small fork), pour in 1.5 cups of water or vegetable broth, let it boil, add chopped potatoes (1 piece) and 0.5 small tomatoes. Season with 1 tablespoon of sour cream and add one sprig of finely chopped dill and parsley. For acidity, add sour apples, grated ones, or currants (except for diet 5).
17. Transparent borscht (diet No. 2,
3, 4, 8 and 9 - without sugar).
Boil meat broth from 100 meat, with 1/4 of a carrot, a 1.5 cm piece of parsley root, 1/10 of an onion and 500 g of water. Strain the broth and add 0.5 teaspoon of sugar and 1 g of salt. Wash small beets, peel and grate on a coarse grater (for diets 8 and 9, pre-cooked), finely chop 1/3 of the pickled cucumber with skin, put both into the broth and boil for 20 minutes (for diets No. 2.4, grate the beets on a fine grater, do not put cucumber). For diet 3, cut the beets and cucumbers into larger pieces. For diet 3, you can add dumplings: 0.5 eggs mixed in 2 tablespoons of broth or water and 1-2 teaspoons of flour to make a dough like pancakes. Dip small portions - 0.5-1 teaspoon - into the boiling broth and cook until the dumplings float to the surface). Can be served with croutons: cut a slice of bread into 1 cm cubes and dry. (Toasts - except for rations 8 and 9.)
18. Cabbage soup with apples (diets No. 2, 3, 4,
In 2 cups of boiling broth (for rations 5 and 10 in the same amount of water) put cabbage cut into squares (1/4 fork) and stewed with 0.5 teaspoon of butter or vegetable oil 1/3 chopped carrots, 1/5 root or 3 sprigs of chopped parsley, 1 teaspoon of tomato puree (for rations 2, 4, 5 and 10, boil vegetables in the same broth or water) and before finishing cooking, add fresh tomato or citric acid diluted with water to taste. Cook over low heat until done. Put 0.5 small chopped apple into the prepared broth, add salt (1 g, except for ration 10) and boil again. For diets 2 and 4, boil after the vegetables have been pureed. Place 1 tablespoon of sour cream on a plate.
19. Cold borscht (diet No. 3.5 - in
warm, No. 8 and 9 - beets first
boil and pour out the broth, No. 10 - without salt
Grate 1 small beet and 1/3 carrots, cook separately in a small amount of water (0.5 cup) and combine together, pour 2 cups of water, boil until tender, cool, add 1/3 peeled and chopped cucumber, 1 teaspoon a spoonful of chopped green onions (except for diet 5), 0.5 teaspoon of sugar (ration 9 - without sugar), 0.5 teaspoon of 2% vinegar and 1 g of salt. Chop 1/3 of a hard-boiled egg into a plate and add a teaspoon of sour cream on top.
20. Puree vegetable soup (diet no.
1.2, 4.5, 10 - without salt).
1 PC. potatoes, 1/2 carrots, 1/5 small fork of cabbage, peel, rinse and add 1.5 cups of cold water and cook until soft. Cool and wipe. Pour the broth over the pureed vegetables, add 1 g of salt and boil again. Place 0.5 teaspoon of butter and 1 tablespoon of sour cream on a plate.
21. Cauliflower puree soup (di
ets No. 0, 1, 2, 4).
Cut 1 medium-sized potato and 1/4 small fork of cauliflower (or 1/8 large), pour in 1.5 cups of water, add 0.5 teaspoon of oil and steam over low heat under a closed lid until cooked and rub through sieve. Boil 0.5 tablespoon of rice in boiling water for an hour, puree, and combine with soup. Warm everything up and add 1/3 cup of milk (if the patient does not tolerate milk well, use a spoonful of cream, or 0.5 teaspoon of butter or vegetable oil).
22. Bean puree soup (diet No. 3,
Rinse 1/4 cup of white beans and cook in 500 g of water in a covered saucepan over low heat until soft. Rub through a sieve, add 1-2 g of salt, dip in 3/4 cup of warmed raw milk and boil for 5 minutes. Place 0.5 teaspoon of butter in a plate. Serve with croutons (ration 8 and 9 - from diabetic bread).
23. Burdock leaf soup (diet no.
1 teaspoon rice and 2 medium ochi
Boil chopped potatoes in
1.5 cups of water, add 1 teaspoon
a spoonful of chopped stewed onions and a hundred
kan of crushed burdock leaves for 10-
15 minutes before serving. Serve with
sour cream. You can add burdock leaves
also in salads.
24. Green cabbage soup from fireweed (fireweed)
(diets No. 2, 3, 4, 8).
Ivan tea contains vitamin C, tannins and mucous substances.
2 tablespoons fresh leaves
Immerse fireweed tea and the same amount of nettle (you can have the same amount of sorrel) in boiling water for 1-2 minutes, then finely chop. Put 1/4 of a medium onion, chopped carrots, and later 1 small potato into boiling water and, when they are ready, add the greens (for rations 2 and 4, wipe). Place 0.5 finely chopped boiled egg, 0.5 teaspoon of butter and 0.5 tablespoon of sour cream on a plate.
25. Puree soup, rice and carrots
rice water (diets No. 1, 5 and 10 - without
Boil 1 tablespoon of rice with 0.5 cups of water until tender, wipe. Mix with boiled mashed large potatoes and one carrot, dilute with a glass of boiling milk (for diet No. 5-100 g of milk, 100 g of water), season with 0.5 egg yolk and 0.5 teaspoon of butter.
26. Puree cereal soups (diet
Boil oatmeal, rice, buckwheat (2 tablespoons without top) in 2.5 glasses of water until tender, rub, boil and season with 0.5 glasses of milk and 1.5 tablespoons of cream.
27. Dried apricot soup with rice (diet No. 0).
Wash a handful of dried apricots, chop, add 1 teaspoon of sugar, pour 3/4 cup of boiling water and after 2-3 hours add boiled rice (as in recipe 26) and 5 tablespoons of cream, serve cold. This dish is rich in potassium, which is necessary for kidney and heart diseases.
28. Sweet rice dumpling soup
(diets No. 4, 5, 10).
Boil 1 apple, cut, without core, a handful of dried fruits in 200 g of water with the addition of 1 tablespoon of sugar. Boil 1 tablespoon of rice in 100 g of water (you can add a little water if necessary), place on a shallow plate in a thin layer moistened with boiled water. Cut the cooled rice into cubes and add to the soup (for diets No. 4 and 5, 1 g of salt is added to the rice).
Juices of 1 medium-sized tomato, sprinkle with 1 teaspoon of flour, dilute with 1/4 cup of broth (for ration 10 - with water). Boil for 10 minutes until the sauce thickens, rub through a sieve and add 0.5 teaspoon of sugar, 1-2 g of salt (except diet 10), 1 tablespoon of sour cream and boil again.
30. Milk and sour cream sauce (die
you are No. 1,2, 5,10).
1st option. Dry 1 teaspoon of flour in a frying pan (without oil) and dilute, gradually pouring in 1/4 cup of milk, add 1 teaspoon of oil and cook, stirring continuously, for 10 minutes, add 1 g of salt (except for diet 10).
2nd option. Dry 1 teaspoon of flour in a frying pan, dilute 1/4 cup of any vegetable juice, then add 1 teaspoon of butter and 0.5 cup of sour cream. Boil for 5 minutes and strain, add 1 g of salt (except diet 10).
31. Apricot sauces (especially
useful for diet No. 10).
A handful of dried apricots, washed with warm water, pour a small amount (2-3 tablespoons) of hot water for 2-3 hours and cook in the same water until soft, strain the broth, add boiled apricots, dried apricots, add 1 tablespoon of sugar and Boil again. (Contraindicated for diets No. 2,4,8,9.)
32. Apple sauce.
Cut 1 apple into 4 parts, remove the seeds, add hot water and cook until soft in a sealed container. Rub, add 2 tablespoons of sugar (without top) and boil for 10 minutes, then cool. Serve with hot dishes made from millet, semolina, rice, including rice cutlets.
MEAT, CHICKEN AND FISH DISHES
33. Meat puree (diets No. 1, 2, 4).
Boil 80 g of meat (lean), pass through a meat grinder with a fine grid, mix with a teaspoon of rice boiled in 1/3 glass of water and pass through the meat grinder again, add 0.5 teaspoon of butter, beat and heat on the stove.
34. Meatballs for broth or
cereal and vegetable soups (diet no.
Pass 25 g of meat through a meat grinder 2 times along with 0.5 teaspoon of white bread pre-soaked in water and squeezed out and 1/3 of onion (except for diets 1, 5 and 10). Add 0.5 salt (except diet 10) and 1 teaspoon of raw egg. After making small balls, boil and place them in the oven for 3-4 minutes on a greased baking sheet. And then cook in broth for diets No. 2 and 4, or in water, or in lean soup.
35. Steamed meatballs
Pass 150 g of meat without tendons and fat through a meat grinder 2-3 times. Cool viscous porridge from 1 tablespoon of rice, combine with meat and mince 1-2 more times (for diets No. 5 and 10, it is enough to grind the meat 2 times, rice - 1 time), add 1/6 egg, 1 teaspoon of oil (not necessary for diet No. 5), make balls the size of walnuts, put in a frying pan, add cold water (2-3 tablespoons), boil. Serve with butter or sauce allowed for the specified diets.
36. Boiled beef stroganoff
(diets No. 5 and 10).
Lean beef, 140 g (you can have chicken, rabbit, lamb), boil and cut into thin pieces (2x1 cm), pour in milk sauce, stir, add 1/3 of medium-sized boiled grated carrots and cook for 10 minutes over low heat (salt 1 g for diet 5). Season with sour cream and boil again.
37. Potato zrazy with boiled
meat (diets No. 2, 4, 5, 10 -: no salt).
Boiled meat, 70 g (the size of a 2.5 matchbox), mince, add 0.5 g salt, 1 large boiled potato, grate, add 0.5 g salt, 1 teaspoon chopped dill and parsley or 1/4 teaspoon dry, the same as green onions and cut into flat cakes 1 cm thick. Place the minced meat in the middle, seal it with a patty, bake in a steam bath.
38. Meat and potato casserole
(rations 3, 5, 10 - without salt).
Mash 2 large potatoes, add 1 tablespoon milk, 1/4 teaspoon butter and 1 g salt. Place the pan on a frying pan greased with oil and sprinkled with ground breadcrumbs. Chop 50 g of meat with 1/5 of a fried and chopped onion (except for rations 5 and 10), add 1 g of salt. Spread over the puree and top with the remaining puree. Brush with egg mixed with 1 tablespoon of sour cream and bake in the oven.
39. Meat and cabbage casserole (diet
Place shredded cabbage in boiling water and 1-2 minutes after boiling again, strain and simmer for 2-3 minutes with butter or vegetable oil. Pass 60 g of meat through a meat grinder (2 tablespoons of minced meat), put in stewed cabbage, add 1 piece of bread soaked in milk and squeezed out and grind through the meat grinder again, add 1 g of salt (except for diet No. 10), 1/5 egg. The resulting mass is placed in a greased mold, baked in the oven or steamed. For diet No. 10, you can serve it with sour cream.
40. Boiled meat with apples in a bowl
onion sauce (diets No. 3, 5, 10 - without
Boil 100 g of beef (you can have chicken and rabbit if you are not allergic to them), cut into 4-5 slices. In a deep frying pan greased with 0.5 teaspoon of butter or vegetable oil, place thin apple slices, peeled without core, with meat on them, pour in 1/4 cup of milk sauce and bake.
41. Sweet and sour meat (diets No. 3 and
Boil 100 g of lean meat or chicken (rabbit can be used), cut into 2 pieces, put in a saucepan (small roasting pan or cauldron), soak 1 teaspoon of raisins and 4 prunes in water. Then chop the prunes and chop 1 medium-sized apple. Pour 2 tablespoons of water, cover the meat with fruit, cover with a lid and simmer for 10-15 minutes. (For diet No. 3, add 2 g of salt.) Then pour hot sour cream sauce and sprinkle with chopped dill and parsley.
42. Fern with meat (diets No. 3 and 9).
2-3 tablespoons dry fern
soak Nika in large quantities in
water (1:5) for 2-3 days, and the water changes
2 times a day. After soaking about
fry in vegetable oil (1 teaspoon
spoon). Separately in a roasting pan or cauldron
fry in 1-1.5 teaspoons cream
butter or ghee (can be in March
garine) 1/4 carrots, grated on rump
grater, 1 teaspoon finely
chopped onion, 2-3 sprigs finely per
chopped dill and parsley, then
you need to put the liu pulp in this roasting pan
lean meat, cut into cubes
kami, mix, lightly fry and then
sew with 2-3 tablespoons of water until
readiness. Then add obzha to the meat
chopped fern and fill with one
teaspoon soy sauce or 2 g soy sauce
43. Chicken cutlets with sour cream
sauce (diets No. 1,4, 10 - steam, No.
2.5 - fried without breading, No. 3 -
fried).
Pass white meat (from the front keel bone or half of it from a large chicken) through a meat grinder along with 0.5 small onions (for diets No. 5 and 10 - pre-boiled), 1 slice of bread, dipped in 1/4 cup of milk and squeezed out, 0.5 teaspoon butter or 1 teaspoon sour cream. Add 1 g of salt (except ration 10). Form cutlets and either steam them or fry them over high heat until browned on both sides and for another 7 minutes over very low heat, covered. Serve with sour cream sauce.
44. Steamed chicken zrazy (diet No. 1,
2, 4, 5, 10 - without salt).
White meat of a small chicken (near the sternum, keel, from a large chicken - half) pass through a meat grinder 2-3 times along with half of the viscous rice porridge, cooked from 1 tablespoon of rice without top, beat with wet hands and divide into 2 parts. Shape into a pancake. Place the other half of the rice in the middle with 0.5 chopped white from a hard-boiled egg, add salt (2 g for meat and rice), form into patties and steam.
45. Chicken or meat balls (diet
If possible, remove meat from all of the chicken (makes about 8 chops). The same amount of beef (if the meat is tough, then it must first be salted, grated with crushed garlic - 0.5 small cloves - and soaked in 0.5 cups of milk with a raw egg scrambled in it. Leave for 3-4 hours at room temperature, and then put in the refrigerator. The darkening and change in color of the milk is natural. (Beat the balls well with a wooden mallet. Dip the prepared balls in a loose egg and roll in flour. Fry over high heat in butter or vegetable oil - 1 teaspoon). After browning, hold for 7- 10 minutes on low heat under the lid.
46. Chicken and vegetable casserole
(diets No. 1,2,4,5,10 - without salt).
Boiled chicken meat (half from the front keel of a large chicken), without fat and skin, pass through a meat grinder. Add 0.5 teaspoon of butter to the minced meat, combine with beaten egg white, 0.5 eggs and 1 g of salt. Bring in a greased frying pan until half cooked (5-10 minutes). Place mashed and stewed vegetables in milk on top (1 carrot and 1/4 small fork of cauliflower or white cabbage), sprinkle with oil and bake.
47. Fish soufflé (diets No. 1, 2, 4, 5,
10 - without salt).
Boil 100 g of fish, cool and pass through a fine grinder. Dry 1 teaspoon of flour in a frying pan and dilute with 2 tablespoons of milk with constant stirring until it becomes a jelly. Combine with minced fish, add 1/2 yolk and 1 g of salt, mix, add 0.5 beaten egg whites, place in a mold greased with 1 teaspoon of butter or vegetable oil and steam.
48. Fish quenelles (diets No. 1, 2, 4, 5,
10 - without salt).
100 g of fish, 1 piece of white bread and 2 tablespoons of cream, mince, beat into a saucepan with a spoon and place in a greased frying pan in the form of dumplings, cover with cold water (2/3 tablespoons), let boil for 3-5 minutes, serve with butter (1 tablespoon) or diet-approved sauce.
49. Fish in milk sauce (diet no.
Put 2 pieces of fish (60 g) into a saucepan, add salt (1 g, except for diet No. 10), put 1 slice of carrot, 1/10 of an onion and a sprig of parsley, pour water to 1/3 of the height of the fish, close the lid, quickly bring to boil and cook for 15-20 minutes. Pour white sauce on a plate. For diets 10, sprinkle the juice of a lemon slice or diluted water with citric acid to taste.
50. Stewed fish (diet!86 3, 5, 10,
On the bottom of a pan with thick walls, previously covered with the peel of 1 onion, circles of 1/4 carrots and 1/4 beets, three onion rings, put 2 pieces of fish (50 g each) and salt (2 g). Cover it with the listed vegetables in the same volume, then add water so that it just covers the fish. Add another 2 g of salt, 1/4 teaspoon of sugar, 1 teaspoon of vegetable oil, 1 bay leaf and 2 black peppercorns to the water, quickly bring to a boil and simmer over low heat for 1-1.5 hours. Place the fish on a plate (for diet No. 10, instead of salt, sprinkle with the juice of a lemon slice or citric acid diluted in water to taste) and pour over the strained broth (in which the fish was cooked), put in the refrigerator until it becomes jelly. For diets No. 5 and 10, serve without jelly.
51. Stuffed fish.
From 2 pieces of fish (50 g each), remove the flesh (near the ridge) with a knife, pass through a meat grinder with a slice of bread soaked in milk and squeezed out, 0.5 small apple or 1/4 large. Add 1/2 teaspoon of vegetable oil and 1 g of salt to the minced meat (except for diet No. 10), and for diets No. 3-9 - pepper on the tip of a knife. Then proceed as in the “fish stew” recipe.
52. Fried fish (diets No. 3 and 9). 6
small fish (capelin, ice) or 2
medium (such as iwasi or horse mackerel) you
gut, cut off the head and tail, you
cut the backbone and ribs. Spread your back
salt (1 g), dip in 1/4 loose
egg, then into flour (1 tablespoon
ka), deboning can be repeated 3
times and fry until golden brown
in 1 teaspoon vegetable oil
COOK DISHES
53. Cottage cheese for any diet
1 liter of milk (preferably unpasteurized
go, since pasteurization weakens the effect
vii lactic acid bacteria) to obtain
pour 150-200 g of cottage cheese into enamel
bath pan, close the lid tightly
leave and leave at room temperature
for 1-2 days until a dense gloop forms
drain (separating from the walls of the pan
when shaking it). Fasting pan
place in a well-heated oven (180-
200°C) for exactly 5 minutes. (If more -
the cottage cheese will turn out hard.) Then perfume
turn off the cooker and leave the pan in it
until completely cooled. After this, contain
put the pan mixture on boil
gauze or cotton cloth
kidney and hang it on a water tap
(so as not to come into contact with the walls of the cancer
guilt) or on a hook under which to fast
twist the bowl. After the water has drained,
Place the cottage cheese on a plate and place in
fridge.
54. Lazy dumplings (diets No. 1, 2,
4, 5, 8, 9 - without sugar, 10. - without salt).
3 tablespoons (topped) cottage cheese
grind with 1 teaspoon (without top)
butter, 0.5 teaspoon sugar and 1 g soda
or add 1 egg, stir well,
add 0.5 tablespoon of flour, sfor
roll sausage in flour, 3-4 thick
cm, cut into diamonds 3-4 cm long
(6-7 pieces per serving). Place in boiling water
current and remove as soon as the dumplings
will float to the surface. Serve with
sour cream and sugar.
55. Cottage cheese and corn casserole
cereal flakes (diets No. 4, 5, 10 - without salt
Grate 2 tablespoons of cottage cheese
through a sieve, add 2 tablespoons
milk, 1 teaspoon sugar, 1/5 egg
and 0.5 cups of corn flakes. All times
stir, place on a baking tray or skewer
roda, greased with 1 teaspoon of oil and
sprinkled with 1 teaspoon breadcrumbs (for
diet 4 - flour), level. Thickness not
more than 4 cm. Bake in the oven. Serve with
sour cream or sour cream sauce.
56. Apples stuffed with cottage cheese
gom and raisins (diet No. 10).
3 tablespoons cottage cheese with top
rub, mix with 1 teaspoon
semolina, 1.5 tablespoons raisins
ma, 1 teaspoon sugar, egg yolk, softened butter (1 teaspoon). Cut the top off two apples and remove the core without damaging the edges. Place the middle (without the core) into the minced meat, mix and place in the shell of the apple. Place in a greased frying pan and bake. Serve with sour cream and powdered sugar (1 teaspoon of crushed sugar).
EGG DISHES
57. Steamed protein omelette (diets No. 5, 10,8,9).
Beat 3 egg whites, add 1/4 cup milk, beat again, add 1 g of salt (except for diet No. 10), grease a mold (small frying pan) with oil (0.5 teaspoon), bring to readiness over medium heat (when not crude protein will be visible).
Drachena (diets No. 3, 5, 10, 9).
Mix 1 teaspoon of flour with 1/4 cup of cold milk and pour into 150 g of boiling milk while stirring, boil for 15 minutes. Then add 1 egg, 1 g of salt (except for diet No. 10) and 1 teaspoon of sugar to the mixture, pour into a frying pan and put on low heat until the liquid thickens.
DISHES FROM VEGETABLES AND FRUIT
58. Carrot-apple soufflé, steamed
voe (diets No. 1,4, 5,10).
1 medium sized carrot, chopped
pieces and simmer in 2 tablespoons
milk over low heat until done
(if you need milk, you can add
vit). Peeled apple and carrots
put through a meat grinder, connect with 1
a teaspoon (level) of semolina,
teaspoon sugar, 0.5 teaspoon
softened butter, yolk
and beaten egg white (from half an egg),
0.5 g salt (except diet No. 10), grease
mold (small saucepan or
mug) and steam, put
onto the wire rack (until done).
59. Rice with apples (diet No. 5 - in
recovery stage, No. 10 - no salt).
Boil 2 tablespoons of rice in water,
drain in a colander and rinse, then
add 0.5 yolk, a teaspoon of sugar
ra and whipped protein, 0.5 g of salt. IN
place a greased mold
half the rice, then one large or 2 small chopped apples without core, sprinkled with 0.5 teaspoon of sugar and 1/4 teaspoon of cinnamon (you can do without it), put the remaining rice on top and bake in the oven for 15-20 minutes. Serve with syrup.
60. Zucchini stuffed with rice
(diets No. 2, 4, 5, 9 - soaked rice, No. 10 - without salt).
Peel 1/3 of a medium-sized zucchini (to make 2 pieces), remove the middle with the seeds and boil until half cooked in salted (2 g salt) water. Boil half a tablespoon of rice, add 1/4 egg and 2 sprigs of finely chopped dill, add 1 g of salt, put the rice in the zucchini, put it in a roasting pan, pour in sour cream and simmer in the oven. You can make minced meat with meat and rice. You can also prepare 2 stuffed tomatoes. They have a more pleasant taste.
Tomatoes do not require pre-boiling. It’s better not to fill them with sour cream, but sprinkle them with oil and sprinkle
1 teaspoon grated cheese. Bake
better in a frying pan.
61. Puree from various vegetables (diet no.
1, 2, 4, 5, 8, 9, 10 - without salt).
Stew one small carrot in
2 tablespoons milk, 1/4 small
whom a colored fork or a cabbage burl
sty, a tablespoon of green peas
or beans (you can cut them into pieces)
boil the pods, pass through
meat grinder (with a fine grid), dissolve
1/4 cup hot milk and add
0.5 teaspoon butter (for diets
No. 5, 8, 9 vegetable oil) and 0.5
teaspoon of sugar (except for diets No. 8 and 9).
62. Pumpkin porridge (diets No. 1,2 -
only with semolina, No. 5 - on polo
wine milk, No. 10 - without salt).
Cut peeled pumpkin (70 g) without seeds into cubes and pour in 1/4 cup of milk, add 0.5 teaspoon of sugar and 0.5 g of salt, bring to a boil and, stirring, add any cereal (semolina - 2 tablespoons, millet , rice, wheat - 2.5 level spoons), pour in 3/4 cup of hot milk, stir and cook until tender. Serve with 0.5 teaspoon butter.
63. Pumpkin casserole (diet No. 4 -
from semolina, No. 5, 10 - without salt);
Add a teaspoon of egg to the pumpkin porridge (1 cup), stir, grease the pan with oil and sprinkle with crushed breadcrumbs (for diet No. 4 - flour), put the mixture in a mold, grease the top with a teaspoon of sour cream and bake.
64. Pumpkin with apricots in milk sauce
(diets No. 5, 10 - no salt).
Cut a pumpkin the size of 2 carrots into small pieces and fry (for diet No. 5 - stew). Chop the apricots and place the pumpkin in a heap on a greased frying pan, pour in milk sauce (1 teaspoon flour, 1/4 cup milk), add 1 tablespoon sugar, 0.5 g salt and 1 teaspoon white crushed breadcrumbs, sprinkle with oil and bake in the oven.
65. Stuffed beets (diet no.
3, 5, 10 - without salt).
Boil or bake 2 medium or 1 large beets, peel and remove the core with a spoon. Mix rice porridge (1 tablespoon of rice) with 0.5 teaspoon of sugar, a tablespoon of raisins and a finely chopped medium-sized apple. Add 1 teaspoon of butter (for diet No. 5 - vegetable oil). Stuff the beets, pour sour cream and bake in the oven or in a closed pan with thick (preferably cast iron) walls or in a small cauldron. Serve with sour cream.
66. Potato puree with yolk
(diets No. 1,2, 4, 5, 10 - without salt).
Steam 3 potatoes or bake in the oven. Rub through a sieve. Add 1/4 cup milk, stirring gradually, boil and remove from heat. Put 0.5 tablespoon of butter and 1/2 egg yolk, shaken in a tablespoon of cold milk. Salt 1 g, you can add 1 teaspoon of sour cream for taste.
67. Potatoes in sour cream sauce (die
you No. 2, 4 - wipe the potatoes, No. 3, 5,
10 - without salt).
Boil potatoes in their skins, peel and cut into 2 cm cubes. Add 2 g of salt, place in a saucepan, pour in 1/4 cup of sour cream sauce, stir and boil. Sprinkle 2 sprigs of finely chopped parsley and dill.
68. Nettle balls (diet No. 2,
3, 5, 9, 10 - without salt).
Scald 1 cup of nettle leaves, chop and boil in boiling water for 2-3 minutes, place on a sieve and chop. Then mix with 100 g of thick millet porridge, add 1 g of salt, and form into balls. Grease a baking dish (small baking sheet) with any fat (1 teaspoon) and bake in the oven.
Chopped nettles can be mixed with an egg and fried, and for diet 5, mixed only with protein and steamed.
Borscht (cold or hot) is prepared from nettles, just like fireweed.
69. Jusai omelet (diets No. 3,8,9).
6-7 stems of jusai (wild feathers
garlic) rinse and cut across 3-4 cm, simmer in a frying pan with vegetable oil (1 teaspoon) until dark green, mix with cheese, egg directly in the frying pan), salt (1 g) and until a thin crust is formed, Carefully turn over with spatulas and after 2-3 minutes the omelette is ready.
70. Burdock roots can be cooked in
lack of asparagus (they resemble it
both in appearance and taste). Diets No. 3, 8 and 9.
They are collected in spring or early autumn.
Rinse the roots (2-3 pieces per serving), peel them like carrots and cook for 1.5-2 hours in water (1:5 volume). In a Dutch oven or cauldron (pan with thick walls and bottom), dissolve 1 teaspoon of oil and lightly fry 1/4 cup of crushed white crackers in it (for rations 8 and 9 of diabetic bread). Place the roots in them and fry for another 2-3 minutes. Use as a side dish or as a breakfast dish.
Salt 1 g or 0.5 teaspoon soy sauce.
71. Beans in milk sauce (diet
Soak 1/4 cup of washed beans in 0.5 cup of hot water and boil in the same water after 8-10 hours. When serving, pour in 2-3 tablespoons of milk sauce.
DISHES FROM PASTA AND BREAD
72. Pasta with apples (diets No. 3.5, 10 - without salt).
Boil finely broken pasta (0.5 cups) in water with 1 g of salt, drain in a colander, grease the pan with oil and sprinkle with breadcrumbs. Place pasta in an even layer, top with applesauce and 1 teaspoon butter in pieces and bake in the oven for 20 minutes. For applesauce - prick 2 apples with a fork, bake in the oven, rub through a sieve, mix with a tablespoon of sugar and boil (you can finely chop a peeled, cored apple and boil).
73. Macaroni with grated cheese (diet
No. 3.5, 10 - without salt).
Boil a glass of broken pasta in 3.5 glasses of salted water (3 g) until soft, place in a sieve or colander, add a tablespoon of butter, warm slightly and sprinkle with 1 tablespoon of grated cheese.
74. Oatmeal with bran (diet
No. 1.4, 5.10 - without salt).
Pour 2 tablespoons of oatmeal with cold water in the evening or one glass of boiling water one hour before cooking. Add well-washed bran (1 tablespoon) and simmer over low heat for 1 hour. At the end of cooking, pour in 0.5 cups of milk and 0.5 teaspoons of vegetable oil.
75. Bread pudding (diets No. 1,2, 4,
5, 10 - without salt).
Soak the pulp of 0.5 loaves or 1/3 of a loaf (100 g) in water, mash with a spoon, add 1 teaspoon of butter, 1 tablespoon of sugar, 0.5 g of salt, 1/4 teaspoon of soda, juice of a slice of lemon or the tip of a spoon of citric acid diluted in 1 tablespoon of water (and if there is neither lemon nor citric acid, then quench the soda with 1 teaspoon of vinegar). Stir the mixture and add 0.5 eggs, scrambled in 2 tablespoons of milk. Place in a greased mold or mug, cover with oiled paper and steam in the oven for 1.5 hours.
76. Porridge from crackers (diets No. 1,2, 4,
Pour 3-4 crackers from a white roll or loaf with boiling sweet water (for 1 glass of water - 1-2 teaspoons of sugar). Rub the swollen crackers through a sieve. Add 0.5 teaspoon of butter and for diets No. 1 and 10 - 1/4 cup of boiling milk, and for diets No. 2 and 5 - a large stewed apple.
DOUGH DISHES
77. Yeast dough “recessed”
(diets No. 3, 5, 10 - no salt).
1 egg, 0.5 cups of sour cream, 1 tablespoon of margarine, yeast - 1/3 of the volume of a matchbox, dissolved in 1 tablespoon of milk, 0.5 level tablespoon of sugar and 0.5 level teaspoon of salt. Flour (about 1-1.5 cups), so that the dough is a little softer than for vareni-ki. Tie the dough in boiled gauze or a cotton rag (or bag) and immerse it in a large pan with warm water (37-38 ° C) .As soon as the dough floats to the top (after 20-30 minutes), it means it has risen. If it doesn’t float up for a long time, you can add a little warm water. This sour dough requires much less time and hassle than conventional methods of preparation, and its quality is just as good. Place the wet dough from a bag or gauze on flour, mix lightly and you can prepare buns, pies with berries, apples, dried apples, minced meat, cabbage, rice, eggs, fish, potatoes, cottage cheese. Serves 5-6 servings.
78. Minced meat (for diet No. 3): on
butter, vegetable oil or mar
fry chopped small
onion and grated on a coarse grater
carrots, 1 tablespoon chopped
parsley and dill and, when vegetables and
too lazy to brown slightly, put the drill
x 3/4 cup minced meat from any meat or
poultry, mix with vegetables and then eat
remove the red color from the heat and
pass through the meat grinder again,
add 2 g of salt and a spoonful of pepper on the tip.
For diets No. 5-10 - boil the meat together
with vegetables and twist 2 times (for die
you No. 10 - without salt, you can add 0.5
teaspoon Korean sauce).
79. Minced cabbage (for diet No. 3).
1st option. Stew for 2 tablespoons
spoons of vegetable oil 1/4 fork of coarsely chopped cabbage, add 0.5 sautéed onions, 1 cup of sauerkraut and simmer for another 15 minutes.
2nd option. For diets No. 5 and 10, place finely chopped cabbage in boiling water and after 2-3 minutes of repeated boiling, drain in a colander. Simmer a little with butter or vegetable oil (5-10 minutes) in a saucepan. For diet No. 5, add 2 g of salt, and for diet No. 10 - citric acid or 0.5 teaspoon of soy sauce.
80. Belyashi from cottage cheese with meat (diet
No. 3 and 0 - if the patient does not have
bytka veea).
Grind 1.5 level tablespoons of cottage cheese with 1 level teaspoon butter and 1 level teaspoon sugar (for diet 9 - sucrose substitutes) and 0.8 g salt. Mix everything, add 0.5 eggs, a teaspoon of flour and mix again. Then carefully (since it is semi-liquid) place the dough in flour (1 tablespoon), form into 3x3 cm balls, and then turn into flat cakes with hand pressure. 1 cm thick. 1.5 tablespoons of any minced meat from lean meat or chicken with 1 g of salt are placed evenly on flatbreads, belyashi (cheesecakes) are formed, and fried in 1-2 teaspoons of vegetable oil. You should get 2-3 whites.
From the same dough you can make baursa-ki (dough balls), which are boiled in 1-1.5 tablespoons of vegetable oil.
81. Gingerbread (diets No. 3, 5, 10).
Grind eggs with 1 1/4 cups sugar. Add 1 1/4 cups of raisins, preferably multi-colored ones, coarsely chopped walnuts (15 pieces, peeled), 11/4 cups of flour, 0.5 teaspoon of soda, quenched with 1 teaspoon of table vinegar (first pour soda into a tablespoon, then then pour vinegar). Grease a mold or baking sheet well with butter or margarine (1 teaspoon), sprinkle with crushed breadcrumbs or flour and bake over high heat until browned, and then for another 20 minutes over low heat. You can put oiled paper on the bottom of the sheet or mold (to avoid burning). To check the readiness, you need to pierce the gingerbread with a wooden stick, on which there should be no sticky dough. The recipe is for 8-10 servings.
82. Apple muffin (diets No. 3, 5, 10).
Grind 3 eggs with 2 cups sugar,
add 0.5 cups of sour cream and 1 cup of flour, stir, add 0.5 teaspoon of soda, slaked with 1 teaspoon of vinegar. Place 4-5 medium apples, cut into slices without core, on the bottom of the greased mold and fill with dough. Bake in a medium-hot oven at 150-170°C for 30-35 minutes. When the top is browned, use a wooden stick to pierce the cake in several places. If there is no sticky dough on it, then the cake is ready. The recipe is for 6-$ servings.
83. Apple charlotte (diets No. 5,10).
1 large apple, peeled and removed
core, cut into cubes and sprinkle with 1 tablespoon of sugar. Remove the crust from 3 pieces of bread and cut into very thin slices and dry the scraps. Dip the slices in 1/5 of an egg mixed with 2 tablespoons of milk and cover the bottom and sides of a mold greased with 0.5 tablespoon of butter with the moistened side. Place the apples mixed with dry pieces of bread on the slices and cover with another slice. Bake in the oven for 20 minutes. Remove from the mold onto a plate 10 minutes after the charlotte is ready. Pour in apricot or apple sauce.
84. Air pie (diets No. 5 and 10
with the exception of children with illnesses
Grind 1 egg white, 1/3 cup sugar and 1 teaspoon jam. When the mass is fluffy, beat another egg white separately and carefully add it to the prepared mixture. Place everything in a greased frying pan and bake in a low-heat oven (100-130°C), when slightly browned, turn off the oven and leave until the oven becomes warm.
DISHES FOR DESSERT
85. Rhubarb and apple compote on xi
lite (diets No. 8 and 9).
Peel and remove lint from 5-6 rhubarb stalks, cut into 2-3 cm pieces, cut the cored apple into slices. Place both in 1 cup of boiling water, cover the pan with a lid and place on the lowest heat (or on the edge of the stove) for 10 minutes. Add sorbitol or xylitol to taste and cool.
86. Dried fruit compote (ra
tions: 2 - pureed, 3 - without pears, with
increasing the number of drains, 4 - without
drain, pureed, 5, 8 and 9 - without apples, ku
ragi and raisins on xylitol, 10 - in proportion
adding the decoction to boiled fruits 1:3).
Sort out 25 pieces of dried fruit (whatever is available), rinse and add a glass of water, add 15 g of sugar, cook for 15-20 minutes (5 minutes before readiness, add apples and pears boiled separately until soft), remove from heat and cool.
87. Rhubarb jelly (diets No. 2, 4, 5,
Peel, chop 6 rhubarb stalks and add a glass of hot water. Cook covered until soft, strain several times through a sieve (for diets No. 5 and 10 - without straining the rhubarb). Cool 1/4 cup of the broth and dilute 1 teaspoon of potato flour in it. Place the rest of the broth on the stove with 3 tablespoons of sugar (for diets 5 and 10). For school-age children, do not strain rhubarb. Boil the jelly 1-2 times and serve.
88. Jelly (all diets except No. 3, 8 and 9).
From 2 tablespoons of any berries (for
diet No. 1, except for sour varieties) squeeze out the juice, put in the refrigerator, and pour the juice with a glass of hot water, cook for 4-5 minutes and strain.
Soak 0.5" teaspoon of gelatin in 1/3 cup of cold boiled water for 30 minutes. Add a level tablespoon of sugar to the hot broth (to taste, depending on the sweetness of the berries), add the soaked gelatin and stir until completely dissolved, and then heated to a boil. The syrup with gelatin is filtered, and then cooled to room temperature and berry juice is poured into the jelly, then poured into molds, cups, bowls, deep plates, placed on the bottom shelf of the refrigerator for 1-2 hours. Before serving, the mold must be immersed into hot water to 2/3 of the height and after 2-3 minutes cover with a plate, quickly turn and shake so that the jelly easily comes off the mold. You can serve in molds or cut if the jelly has hardened in plates. For diets No. 1, 4, 5 , 10 top with 1 tablespoon of cream.
89. Kissel (all diets, except 3, 4, in os
three periods 8 and 9).
It is prepared in the same way as jelly, only 2 tablespoons more berries or fruits are taken and instead of gelatin, starch is added (1.5 teaspoons, diluted with 1.5 tablespoons of water), which is poured into hot jelly and brought to a boil over low heat. thickening. Kissel can be prepared from 1.5 teaspoons of crushed dry rose hips.
90. Mousse (diets No. 2, 3, 4, 10, 1 and 5 -
from non-acidic varieties of berries).
Strain the squeezed juice from 2-3 tablespoons of berries and place in a porcelain bowl in the refrigerator for a while. Pour 2/3 cups of boiling water over the pomace, bring to a boil and strain. In the resulting broth, cook 2 teaspoons of semolina over low heat (15-20 minutes), add a teaspoon of sugar and let it simmer. Cool the liquid pulp to 40°C (so that your hand touches the pan and can easily tolerate it), pour the cooled juice into it and beat with a broom until a thick foam forms. Pour into cups and cool. Can be served with syrup.
91. Apple casserole (diets No. 8, 9
with sweeteners 10).
Grease a frying pan with 0.5 teaspoon of oil, add a layer of one chopped apple, add 0.5 teaspoon of butter or vegetable oil and sprinkle with 1 teaspoon of powdered sugar (crush the sugar). Add another chopped apple without the core, sprinkle with powdered sugar again (1 teaspoon), add 0.5 teaspoon of butter and bake in a hot oven (200-170°C) for 10-15 minutes.
92. Apple snowballs (diets No. 1, 4,
10, 8, 9), with sweeteners - No. 10
(for kidney disease - 0.5 servings).
Bake a large apple and strain through a sieve or colander. Beat the white of one egg to a stable foam and, gradually adding 2 teaspoons of sugar and mashed apples, continue beating (you can use a mixer) until the whole mass becomes fluffy. For diets No. 5 and 10, add 1 tablespoon of flour prepared by twisting 2 dry cookies. Carefully lower the whipped lumps with a spoon into very hot (not boiling) milk (200 g) so that they do not touch each other. Put out the fire. Cover the pan with a lid. As soon as the snowballs have hardened, place them on a sieve and then into a plate with a semi-thick sweet sauce.
93. Milk jelly (diets No. 1, 10).
Heat 2/4 cup of milk to a boil, add 1 tablespoon of sugar and heat again. Slowly pour 1 tablespoon without top of starch, diluted with 1/4 cup of cold and strained milk, into the second boiled milk. Cook at a low simmer and stir continuously for another 3-5 minutes. Stir vanillin in 1 tablespoon of hot water (on the tip of a knife) and add to the jelly, stir, pour into glasses and cool. If there is no vanillin, you can add 0.5-1 teaspoon of grated lemon or orange zest, which you add along with sugar.
94. Cream (diets No. 1,5,10)." For 100 g of cream (diet No. 5-50 g), heat 0.5 cups of milk, add 1.5 tablespoons of sugar, and pour egg yolk into the hot milk ( protein can be used for protein_rmlette with bisé) and 1 tablespoon of flour, mixed well in 2 tablespoons of cold milk. While stirring, bring the cream to a boil until large bubbles begin to appear. When cooling, add a spoonful of vanilla at the tip (excess vanilla gives a bitter taste) .Serve for dessert. For diets No. 5 and 10, you can put a layer of uneaten cookies tightly together on a plate, spread with cream, another layer of cookies, spread with cream again and another layer of cookies. Cover with a board, put in the refrigerator, put a weight on 3 -4 hours For diet No. 9, you can also make such a cake (children feel inferior without sweets), if instead of sugar you put saccharin (in cooled cream), and take cookies for diabetics.
95. Raisin decoction (diet No. 10, special
especially when taking diuretics).
Raisins - sort out a little more than 0.5 cups, rinse, finely chop, add a glass of water, boil for 10 minutes, squeeze and add lemon or citric acid to the resulting juice to taste.
96. Rosehip decoction (all diets).
10 pieces. Dip dry rose hips into a glass of boiling water and boil under the lid for 10 minutes. Leave for 4-6 hours and strain. Sugar or substitutes (for diets No. 8 and 9) - to taste. You can grind the fruits before cooking (in a wooden mortar with a wooden pestle or a rolling pin on a wooden board).
97. Apple water (diets No. 2,4,5,10).
1 juicy apple, cut into slices
remove seeds. Cut one slice of lemon without zest into thin slices, combine with apples, pour in 2/3 cup of water, add syrup from 3 level tablespoons of sugar and simmer over low heat for 15-20 minutes. Strain, cool and refrigerate. You can add citric acid to taste, and if you have it, 1/2 teaspoon of the dry vitamin concentrate Cedevita, which has recently been on sale, 1 teaspoon of which replenishes the daily need for vitamins.
98. Oxalis drink (diets No. 2, 3,4,8,9).
Pass 1.5 tablespoons of sorrel through a meat grinder, pour in 1 liter of cold water and leave for 2 hours. Sugar, honey or sweeteners to taste.
Dry sorrel powder can be added to soups and salads and used instead of sorrel. You can store salted or candied sorrel in the refrigerator.
99. Rhubarb kvass (diets No. 3, 2, 8, 9).
Peel 10 rhubarb cuttings, cut into pieces, put in a jar. Pour in 0.5 liters of water, cook until soft, cool, add 0.5 teaspoon of yeast, 3 tablespoons of sugar (for diets No. 8, 9 - sweeteners), stir, let stand for a day at room temperature. Pour into bottles, seal and place on the bottom shelf of the refrigerator. After 2-3 days, the kvass is ready.
10 - taking into account the required quantity
quality of liquid).
Pour 60 g (a little more than 0.5 cup) of dried apricots with water so that it covers the fruit, and leave overnight so that the dried apricots swell, and rub it through a sieve, add 1 teaspoon of raisins, 0.5 cups of milk or apple juice (if it does not cause bloating), stir well and serve in a cup, bowl or wine glass.
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