![]() ![]() Even with a diet that consists of limited ingredients and puréed foods you can achieve every one of these by incorporating herbs and spices and by garnishing with a crunchy topping like crackers. Does the food look good - meaning is it colorful, enticing? Does it smell good? Does it have a nice texture? Does it sound appetizing when you bite into it or scoop it? And above all, do the flavors stimulate your taste buds? All of these factors are critical in truly enjoying your food. As a chef, I most often turn to the five senses as a means of creating satiety that is holistic in its achievement. There are many things that can contribute to that satisfaction that don’t have to do with the quantity of food consumed. In the case of gastroparesis, feeling full isn’t the issue, but from the perspective of a more culinary-minded definition of satiety, the act of eating may not be something that creates a sense of satiety in the satisfaction sense of the word. Satiety, or the state of being full, is often discussed from the opposite perspective in that people are constantly seeking to achieve a state of feeling as though they got enough to eat. Make your food appetizing, even when you’re on a limited ingredient diet due to gastroparesis. And as someone who lives with a myriad of digestive disorders including irritable bowel syndrome, I was remarkably impressed at how well I tolerated the food there, even food prepared in the street markets. Their most common go-to ingredients besides ginger, turmeric (curcumen), and mint were cumin, caraway seeds, and cinnamon. When I did my research for my master’s thesis in cultural anthropology on tea rituals in Morocco, I spent a great deal of time at spice shops getting educated on their use of spices in cooking to help boost digestion and settle upset stomachs. However, if you look at cultures around the world, many ethnic cuisines use herbs and spices medicinally, particularly to help aid in digestion. ![]() The most often cited are ginger, turmeric, and mint. Speaking of herbs and spices, many different natural herbs and spices are classified as protokinetic, meaning they can assist with digestion by promoting gut motility. If you are feeling fancy, feel free to season the vegetables with your favorite spices or dried herbs. The liquid will reduce and coat the vegetables, creating almost a glaze over them. ![]() Stir occasionally until the vegetables are fork tender. Simply place the vegetables in the pan, add just enough vegetable stock to cover about 1/4 of the vegetables, bring to a boil, reduce to a simmer and put a lid on it. Additionally, braising vegetables in a saucepan can be an excellent alternative to steaming or boiling them. ![]()
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