How to treat liver and gallbladder

Saturday, August 9, 2014

Food for liver disease part. 1


Diet for liver disease

Vegetable soup with sprouts

Ingredients for 4 people: 1.2 liters vegetable stock | 50 g of pasta noodles | 1 parsley root | 4 carrot | celery fields | 2-3 cabbage leaves | 50 g mung bean sprouts | salt and pepper


Method of preparation:

Cook pasta according to directions on package, in lightly salted water.

Petrushka you wash, peel and trzesz on a grater with large mesh.

Wash and cut into bars celery.

Mung bean sprouts are rinsed, and the leaves of Chinese cabbage yelling into small pieces.

Boil the broth, add the carrots, celery and parsley and cook for 25 minutes. Then spice soup with salt and pepper. Add the cabbage and sprouts. Cook 5-10 minutes more.

Pumpkin soup

Ingredients for 2 persons: 0,4 l chicken broth | 100 ml cream 10% | 2 small pumpkins | celery fields | 1 root of parsley | garlic clove | tsp tomato paste | tablespoon chopped parsley | tablespoon of olive oil | tablespoon butter | ginger | salt and pepper

Method of preparation:

Cut off the tops of the two pumpkins that the resulting "cap" and the remaining parts of the pumpkin and remove the seeds hollow. The flesh cut into small cubes.

Washed celery, cut into slices and parsley, wash, peel and cut into thin strips. Garlic wash, peel and chop very finely.

In a saucepan, heat the olive oil and butter and fry them for a few minutes vegetables. Vegetables season with ginger and stir in the tomato concentrate. Fry for 5 minutes.

Then add the flesh of the pumpkin and mix everything.

Add broth and simmer covered for the whole 20-25 minutes.

When cooked, blend the soup, mix it with cream, reheat and season to taste with salt and pepper.

Decorate with parsley.

Fish soup

Ingredients for 2 persons: 30 grams of white fish fillet of sea | 0,6 l vegetable broth | 4 carrots | 1 parsley root | piece of celery | tablespoon of olive oil | tablespoon chopped parsley | turmeric | salt and pepper

Method of preparation:

Rinse and dry the fish. Cut it into pieces.

Wash the vegetables. Peel and wipe on a grater with large mesh.

In a deep frying pan heat the oil and sauté briefly vegetables. Add broth, season with salt, pepper and turmeric and boil whole.

In a frying pan, place the fish pieces and cook everything on low heat for 15 minutes. If desired, season with soup.

The soup can give sprinkled with parsley.

Blueberry soup

Ingredients for 2 persons: 50 grams of blueberries | 20 grams of pasta Spiral, stars or thread | 1,5 l of water | 0,2 l milk | 1 tbsp potato flour | sugar and salt

Method of preparation:

Disguise, clean, rinse and dry the berries.

Pour fruit with hot water and cook for about 15 minutes. Wipe the screen.

Puree boil.

Mix the milk with potato flour together to make a solid mass. Pour it into the boiling berry puree and boil (stirring constantly).

Soup and season with sugar to taste.

Boil pasta in lightly salted water and enter together with the soup.

Beef with beets

Ingredients for 2 persons: 20 grams of beef | 4 potatoes | 25 grams of cooked beets | a few leaves of white cabbage | 0,25 l vegetable broth or beef | onion fields | 2 tablespoons butter | tablespoon chopped parsley | salt and pepper

Method of preparation:

Wash and dry the beef. Cut it into cubes.

Peeled and washed onions, finely chop.

In a bowl put the meat and onions, add the butter and pour broth. The whole place for 5 minutes in a microwave oven set at 850 watts.

Wash the cabbage leaves and tear them. Peel the beets and wipe on a grater with large mesh.

Vegetables add to the meat, season with salt and pepper. Cook in microwave oven (set at 450 watts) for about 20 minutes.

After cooking the dish, and season if necessary and sprinkle with parsley.

Veal with rice

Ingredients for 4 people: 4 veal cutlets (15 grams) | 0,2 l cans of peas | 4-5 carrots | 20-25 grams of rice | 0,6 l vegetable broth | 0,1 l cream 10% | 2 tablespoons mustard | the juice of half a lemon | tsp turmeric | salt and pepper

Method of preparation:

Wash and dry the chops. Rub them with salt and pepper. Sprinkle with lemon juice.

Wash and peel the carrots. Cut into cubes.

Melt the butter in a saucepan and fry chops on it from all sides. Add to meat carrots, pour 0.2 liters of broth and simmer about 30 minutes. After 20 minutes, add the drained peas with pickle.

Pour rice into the pot and pour the rest (0.4 liters) of hot broth. Add a pinch of salt and turmeric and cook over low heat for about 20 minutes.

Remove the saucepan chops and vegetables.

For the sauce resulting from the broth, add the cream and mustard. All mix and season with salt and pepper. Simmer for a few minutes.

Enter chops with rice and vegetables, topped with sauce.

Chicken breast with almonds

Ingredients for 2 persons: 30 grams of chicken breast | 1 pepper | 4 carrots | 20 ml vegetable | 2 tablespoons almond flakes | tablespoon oil | nutmeg | pepper and salt

Method of preparation:

Wash chicken and smash flat. Dry, sprinkle with salt and pepper.

Heat the oil in a frying pan and fry the meat for 5 minutes on each side.

Wash the peppers and cut into strips. In a saucepan heat the broth and vegetable stew on it for about 5 minutes. Season them with salt, pepper and nutmeg.

On a separate pan Roast the almond flakes and sprinkle them chicken breasts.

Serve with vegetables.

Turkey breast stuffed with peaches

Ingredients for 2 persons: 30 grams of turkey breast fillet | 1 canned peach | 20 g dried cranberries | seasoning for poultry

Method of preparation:

Wash the meat thoroughly and dry. Rub the spice. Perform two incisions along the whole fillet (create a 2 "pockets").

Meat rub spices and put in the fridge for a few hours.

Wash and peel peaches with skins.

The first pocket insert peaches, and other cranberry. zeszyj whole fillet (you can fasten with toothpicks) and wrap the food in aluminum foil.

Place the turkey in an ovenproof dish and put in the oven. Bake for about an hour at 250 degrees Celsius.

After removing pour the sauce that has leaked out of the meat during cooking, so that was more succulent.

Rice pudding

Ingredients for 2 persons: 25 grams of rice | 4 apples | 0,4 liters of milk | 0,6 l of water | half cream cheese (approx. 75 g) | cloves | sugar and salt

Method of preparation:

Pour the rice with water and cook over low heat, covered, for about an hour.

Then go Strain, add milk and bring to the boil again. Wash apples, hollow them and cut into small cubes or blend blender.

Rice with milk first add cream cheese and mix thoroughly, then add the fruit and mix gently again.

Decorate Dessert cloves and season with a little salt and sugar to taste.


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