LIQUID DIET

Resepte vir ‘n liquid dieet na ‘n kakebeen operasie
DOUBLE To make double strength milk add one cup of dried skim milk to one
STRENGTH quart of whole milk. Mix well and chill. One cup will provide about
MILK twice as much protein as one cup of whole milk or skim milk.
Double strength milk can be flavored with:
Strawberry or raspberry syrup
Vanilla, coffee extract, or chocolat
Molasses or maple syrup
Mashed bananas, apricots, peaches, or other fruit puree and juices.
Double strength milk has many uses in cooking, use it in preparation of:
Cream soups
Cereal (cook cereal in double strength milk instead of water)
Desserts (custard, tapioca, bread, rice and cornstarch puddings)
Cocoa
Creamed foods (creamed tuna fish, creamed chicken, etc.)
Meat loaf, mashed potatoes and other foods to which milk is ordinarily added

HOT BREAKFAST DRINK
1/2 cup cooked or prepared cereal
1 cup milk
2 strips bacon cooked (not crisp)
1 teaspoon salt
2 eggs, soft cooked
1 teaspoon butter
Put all ingredients except the eggs in the container and blend for 2 minutes. Add the eggs, blend for one or two seconds longer, then strain, Melt the butter in the top of a double boiler, add the strained mixture and heat for five minutes, stirring slightly.

HOT LUNCH DRINK
3/4 cup milk
1/2 cup cubed chicken
1/3 cup cooked rice, spaghetti or noodles
1/4 cup cooked or canned vegetables
1 slice whole wheat bread
1 cup milk
1 teaspoon butter
1 teaspoon salt
Blend 3/4 cup milk and meat separately for 2 minutes. Blend rice, vegetable, bread, salt, and remaining milk 1 minute. Strain. Melt butter in the top of a double boiler. Add the strained, blended mixture and heat for 5 minutes.

Hot Dinner Drink
3 oz. Or 1 medium cooked beef patty (lean)
1 1/2 cups milk
1/4 cup cooked or canned vegetables
1 boiled potato or 1/2 cup mashed potato
1 cup milk
1 teaspoon butter
1 1/2 teaspoons salt
Follow same procedure as for hot dinner drink, but allow beef and milk mixture to blend for 4 minutes instead of 2 minutes

Chocolate Milk Shake
3/4 cup high protein milk
1 tablespoon instant cocoa mix
1 scoop ice cream, vanilla or chocolate
Blend ingredients with an egg beater or in a blender. Makes 1 to 2 servings.
Variations: substitute other flavorings and flavors of ice cream.
Content of 1/2 cup is 8 grams protein and 210 calories with whole milk of 185 calories with skim milk.

Pink Thick Shake
1 egg
1/2 cup high protein milk or whole or skim milk
1/2 cup vanilla ice cream
2 tablespoons undiluted frozen concentrated fruit juice (red punch)
Combine all ingredients in a blender or with a mixer until smooth. Pour into a tall glass and serve. It may be stored in the refrigerator and reblended before serving. Makes two 3/4 cup servings.
Content of 3/4 cup is 9 grams protein and 200 calories with high protein whole milk and 180 calories: with high protein skim milk.

Float
1/2 cup ice cream
3/4 cup carbonated beverage or juice
Put ice cream into two glasses. Pour half the carbonated beverage or juice over the ice cream. Stir until well mixed. Add remainder of liquid and serve at once. Makes two 1/2 cup servings.
Content of 1/2 cup is 2 grams protein and 90 to 130 calories.

Café Au Lait
1/2 cup boiling water
1/2 cup scalded high protein milk or whole milk
1 teaspoon instant coffee
Put instant coffee into a cup, pour the hot water and hot milk into the cup simultaneously. You may garnish with whipped topping. Makes 1 cup.
Content of 1 cup is 7 grams protein and 105 calories with whole milk, or 70 calories with skim milk.

Cocoa
1 cup milk, whole or skim
2 tablespoons skim milk powder
1 tablespoon instant cocoa mix
Few drops of vanilla
Blend first three ingredients. Heat to boiling point, but do not boil. Beat with egg beater and add vanilla. Garnish with marshmallow or whipped cream. Makes one serving.
Content of one serving Is 16 grams protein and 240 calories with whole milk and 170 calories with skim milk.

Fruit Drink
1 banana or 1 portion canned fruit
Lettuce – 1 large leaf
2/3 cup fruit juice – grapefruit, orange or pineapple
Blend all ingredients for 2 minutes. Strain. Serve cold.

Bacon and Eggs
2 slices of bacon, crisp
2 soft cooked eggs
1/2 cup hash brown potatoes
1/2 slice of buttered toast
1 cup of warm milk
Put bacon into blender. Process 1 cycle at chop. Add eggs, potatoes and toast. Process 1 cycle at mix. Add milk and process 2 cycles at blend, or until smooth. Add more milk if thinner liquid is desired. Pour into an 8 oz. glass.

Beef Stew
1 cup of cooked beef stew
1 cup of beef bouillon
Put into blender, process 1 cycle on mix, 1 cycle on puree, 1 cycle at blend. Approx. 350 calories.

Chicken Soup
1 cup chicken and noodles
1 cup chicken broth
Put chicken and noodles into blender, process 1 cycle at chop, add bouillon. Process 1 cycle at mix, 2 cycles at blend. Approx. 660 calories.

Hamburger
1 cooked hamburger patty, 2 oz.
1/2 bun hamburger bun
season to taste
1 cup beef bouillon
Put hamburger patty into the blender, process 1 cycle at chop. Add the bun in pieces, seasoning, and bouillon. Process 2 cycles at blend. Approx. 360 calories.

Cottage Cheese and Fruit
1 cup cottage cheese
1/2 cup cooked fruit
1/2 cup fruit juice
Put into blender, process 2 cycles at liquefy. Approx. 300 calories.

Jello Salad
2 tablespoons Jello powder
1 cup boiling water
1/2 cup of fresh or cooked fruit
Put Jello into boiling water, stir until dissolved. Put Jello and fruit into blender, process 2 cycles at liquefy. Drink while warm. Approx. 330 calories.

Turkey and Dressing
3 oz. serving of turkey
1/2 cup dressing
1/2 cup mashed potatoes
1 cup of turkey gravy
3/4 cup of hot water or bouillon
Put turkey, dressing and potatoes into blender. Process 2 cycles at chop. Add gravy and liquid, process 3 cycles at blend. Serve with 1 glass of cranberry juice. Approx. 800 calories.

Steak
3 oz. serving of broiled steak
1/2 cup of mashed potatoes
1/2 cup gravy
1 cup of warm milk
Cut the steak into small cubes. Pour into blender. Process 2 cycles at chop. Add remaining ingredients. Process 1 cycle at mix, 2 cycles at blend, or until smooth. Add more liquid if desired. Approx. 660 calories.

Roast Beef
3 oz. serving of roast beef
1/2 cup of mashed potatoes
1/2 cup gravy
1 cup of beef bouillon
Put meat into blender. Process 2 cycles at chop. Add remaining ingredients, process 1 cycle at stir, 2 cycles at blend. Approx. 670 calories.

Fried Chicken
2 of your favorite pieces of chicken
1/2 cup of mashed potatoes
1/2 cup cream gravy
1 cup hot milk
salt to taste
Put chicken meat into blender, process 2 cycles at chop. Add potatoes, gravy, salt and hot milk. Process 2 cycles at blend. Approx. 800 calories.
Serve a pureed vegetable diluted with water or vegetable juices, add seasoning to taste. Baby foods make ideal vegetables when diluted.

Steak and Mushrooms
1 – 3 oz. serving of steak
1/2 cup of mashed potatoes
3/4 cup of mushroom gravy or soup
1 cup hot milk
Put steak into blender. Process 2 cycles at grind. Add potatoes, gravy and hot milk, process 1 cycle at stir, 2 cycles at blend. Approx. 670 calories.

Pork Chops and Dressing
1 pork chop, baked with dressing
1/2 cup dressing
1/2 cup mashed potatoes
1 cup of vegetable bouillon
1/2 cup of hot milk
Put pork chop into blender, process 2 cycles at chop. Add dressing, and potatoes. Process 1 cycle at mix. Add liquid. Process 2 cycles at blend. Approx. 880 calories.

Apple Pie
1 serving of pie
1 cup cold milk
Put pie and milk into blender, process 1 cycle at chop, 2 cycles at blend. Add a scoop of ice cream if you like. Try all of your favorite pastries in this manner if pie crust is allowed in you diet.

Puddings
3/4 cup soft pudding
1 cup cold milk
Process 2 cycles at blend. Very tasty!

SJOKOLADEKOEK SONDER DIE EIERS
650 ml (310g) koekmeel
90 ml kakao
10 ml bakpoeier
10 ml koeksoda
3 ml sout
325 ml (275 g) strooisuiker
Sif saam.
160 ml kookolie
30 ml asyn
5 ml vanieljegeursel
500 ml water

Meng goed saam en voeg geleidelik by droë bestanddele terwyl aanhoudend geklop word.
Gooi beslag in 2 gesmeerde panne en bak 35 – 40 min by 180ºC
Laat koek 5 min lank in panne afkoel en gooi dan uit. Versier soos verkies.

Foto:  Rowena Jacobs
Foto:  Ek het hom 10 min in die mikrogolf gebak  en gewone suiker gebruik en hy was perfek

MY MASON JARS
For the vinaigrette I used:
34 ml apple cider vinegar
34 ml white vinegar
33 ml honey
1 tablespoon crushed onion
34 ml oil, salt and pepper
Dijon mustard, if you like it

I shared that into 5 bottles. Added sliced seeded tomatoes, red onions, and cucumber to the vinaigrette After that I put couscous, followed by the lettuce and then the sugar beans. My quantities are work out as per my allowance on Weigh-Less. The bottle remain fresh in the fridge for up to 8-10 days. May be longer but I get worried so I usually use mine before 8 days.
Instead of beans I also used smoked chicken, feta cheese, ham and just about anything I have. I have not tried fish though.
Recipe and photo: Cam Ineke Venter

WHEAT AND SUGAR FREE BREAD
200 g almond flour
150 g mixed seeds
22 ml psyllium husks
15 ml baking powder
Salt
1 tablespoon xylitol
100 g Greek yoghurt
250 g cottage cheese
6 eggs
50 ml melted butter
Mix everything. Bake 18ºC for 1 hour.
Replace seeds with sundried tomatoes or nuts. Options are endless
Recipe and picture from Estrela Oosthuizen

AVOIDING WHEAT
Rye, barley and oats are wheat free and can be included in the diet.
Here are some wheat-free alternatives to consider:
Rye flour, 100% rye bread and crackers
Oats (quick cooking porridge, oatbran)
Spelt flour
Pearl barley
Maize (pasta, maize meal, sweetcorn, popcorn, corn flour, Corn Thins and Creemy Meal)
Samp
Sorghum (Maltabella porridge)
Rice (puffed rice, rice cakes)
Soya flour and ProNutro (original / banana / chocolate / strawberry flavours)
Potato and sweet potato
Tapioca and sago

Practical tips for cooking and baking without wheat:

Substitute 250 ml cake flour with 250 ml rye flour or 180 ml potato or soya flour
Sauces and desserts can be thickened using corn flour. For each tablespoon (15 ml) of wheat flour substitute with 6 ml of corn flour
When using flour that is not wheat-based in baking, longer and slower baking times are needed (especially if the product does not contain milk or eggs)
Bake muffins and biscuits in small sizes and ice or store in closed containers
Breadcrumbs can be substituted with mashed cornflakes or puffed rice and crushed potato crisps can be used as a topping for dishes or pizza

AVOIDING EGGS
In cooking, eggs have many functions such as binding, adding lightness, raising and emulsifying, so it is also a difficult ingredient to avoid.
Take care with crumbed fish and chicken as eggs can be used as a binding agent for sticking the breadcrumbs.
Also, be aware that egg can often be used to make pastries, rolls and buns brown during baking.

Practical tips for cooking and baking without egg:
Use the following substitutions for each egg:

Biscuits / cakes using only 1 egg:
Use 1 teaspoon of baking powder and 1 tablespoon of water
Commercial cake mixes:
Use 1 tablespoon of vinegar, 1 tablespoon of water and teaspoon of baking powder

Bread recipes that need only 1 egg can be made without.
The binding effect of egg can be substituted by adding mashed banana or grated apple. Unflavoured gelatine can also be used.

KLAPPERMEEL-PLAATKOEKIES

1 eier
2 eetlepels klappermeel
Sout
2 eetlepels room

Meng die bestandele saam en maak in warm pan gaar met botter. Hierdie resep maak 2 “broodjies/koekies”

Bron en foto:
Gillian Logan Bredenhann

EIERLOSE-SJOKOLADE- EN-KOFFIEKOEK
Adriaan Wessels van Krugersdorp het hierdie resep met ons gedeel.
FOOD LOVERS RECIPES
KOEK
125 g margarien, gesmelt
15 ml (1 eetlepel) witasyn
400 ml water
100 ml sterk koffie
10 ml (2 teelepels) vanieljegeursel
750 ml (3 koppies) bruismeel
5 ml (1 teelepel) koeksoda
80 ml (¹⁄³ koppie) kakao
5 ml (1 teelepel) sout
375 ml (1½ koppies) suiker

VERSIERSEL
60 ml (¼ koppies) margarien
30 ml (2 eetlepels) melk
5 ml (1 teelepel) koffiepoeier
2 ml (½ teelepel) vanieljegeursel
375 ml (1½ koppies) versiersuiker
15 ml (1 eeetlepel) kakao
Flake-sjokolade vir versiering

Voorverhit die oond tot 180 °C.
Smeer ’n koekpan van 20 cm en bestrooi met meel.

KOEK
Klits die margarien,asyn, water en koffie saam. Voeg die vanieljegeursel by.
Sif die droë bestanddele saam en meng die suiker deur. Voeg die nat bestanddele by die droë bestanddele en meng goed tot glad.
Giet in die pan, maak gelyk en bak sowat 50 minute.
Laat effens afkoel en keer uit op ’n draadrak.

VERSIERSEL Smelt die margarien en melk en voeg die koffie en geursel by. Sif die suiker en kakao by en meng goed tot glad. Smeer oor die koek en versier met die Flake.

Adriaan Wessels van Krugersdorp het hierdie resep met ons gedeel.

SOYA BOBOTIE
2 x 100g Curry Soya Mince
2 onions, sliced
30 ml oil
5 ml medium curry powder
5 ml turmeric
30 ml white vinegar or lemon juice
15 ml granulated sugar
salt and pepper
1 slice white bread,3cm thick
250 ml milk
2 large eggs
75 g seedless raisins
45 ml fruit chutney
grated rind of 1 lemon
2 bay leaves
20-24 almonds, slivered
6 lemon leaves.

METHOD:
1. Prepare and cook soya mince following the packet instructions. Set aside.
2. In a frying pan, heat oil and sauté onions until soft, not coloured. Stir in curry powder and turmeric, fry for 2 minutes, stirring continuously.
3. Add the vinegar or lemon juice, sugar and seasoning. Stir cooked soya mince into onion mixture and continue cooking for a further 5 minutes.
4. Soak the bread in the milk; squeeze dry and strain milk, make up to 250ml and set aside. Add bread to soya mince mixture.
5. Mix 1 egg, raisins, chutney and lemon rind into soya mince mixture, combine well and pour into a buttered casserole dish. Add bay leaves, cover with foil and cook in a preheated oven at 180 C until set.
6. Place almonds on top of the bobotie. Whisk remaining milk and egg together. Carefully pour over bobotie. Reduce heat to 160 C and cook for n further 30 minutes, or until custard top has set. Serve with white rice, chutney, banana and apple sambals, or with a mixed salad.

Recipe and photo:  Sharon Viljoen

APPEL-EN-LEMOEN TERT (Gluten en suiwel vry)
Karamelsous:
2 koppies organise bruinsuiker
1 teelepel fyn gemmer
¼ teelepel fyn naeltjies
2 teelepels fyn kaneel
Fyn skil van twee groot lemoene
Sap van twee groot lemoene
3 eetlepels suurlemoensap
1 koppie gemengde koekvrugte of rosyne
1 teelepel no-dairy margarien

Ek hou van sterk spicy smaak saam appels, pas spices aan soos jy dit verkies.

Sit alles behalwe die margarien in ‘n swaarboom pot en bring oor matige hitte tot net net begin borrel. Draai op lae hitte en laat stadig kook tot ‘n loperige karamel. (suiker heeltemal opgelos en rosyne lekker vet opgepof)
Haal van hitte af en roer die margarien vinnig in.
Terwyl dit nog warm en loperig is, gooi dit in ‘n medium grote oondbak

Pak 1-2 blikkies tertappels op die karamelsous.
Maak ‘n pak Pre-Mix Gluten free vanilla cake (ek het ipv water in die mengsel lactose free melk gebruik) en gooi koekmengsel oor die karamel en appel lae.
Bak vir 35-45 minute, of tot koek gaar is en van die kante af trek, in ‘n voorverhitte oond van 180C.
Laat staan vir so 5 minute en keer dan onderstebo, lig net die bak effens op dat die karamel losgaan, maar moet nie afhaal dat die sous uitloop nie. Laat sak weer die bak en laat staan vir 10 minute dat die sous lekker in die koek intrek.
Sit voor saam met gluten free/lactose free vla of geniet dit sommer net so.
BRON- Lindi Erasmus
Dis baie eenvoudig, eks seker die no-freeB’s sal hom kan maak met gewone koekmengsel ook. My seun seg dis lekker saam roomys ook.