Nicest Husband is having a bout of constipation, and I'm looking for some high-fiber recipes to make for him. Anybody got any good ones?
They can't include celery or cucumbers, since he doesn't like those. I do No S, and he does a form of sort-of-No-S that includes no sweets, so savory recipes only, please. I'm not a fan of fruit in savory dishes. I'm watching my salt, but that just means using reduced-sodium soy sauce, using Mrs Dash instead of salt at the table, and avoiding egregiously, obviously-full-of-salt foods. We keep kosher, but we're pretty good at adapting non-kosher recipes to be kosher.
We like Mediterranean (Greek, Middle Eastern, Italian, etc), East Asian, Indian, and Latin foods. Spicy is not a problem, in fact, he generally doesn't like bland foods.
High Fiber Recipes Needed
Moderators: Soprano, automatedeating
Iin general, high water content foods (vegetables and fruits) as well as grains as beans. Two things that I've always noticed speed things up are watermelon and oatmeal (not together!) -- even oatmeal cookies. Bean and lentil soups would be good, too. Another thing I've noticed that works is lemon juice in some warm or hot water, sweetened as desired, first thing in the morning. It really stimulates peristalsis.
Lentil Soup
2carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 cups dried lentils
6 cups chicken or vegetable broth
Salt and pepper, to taste
Garnish: lemon wedges, celery leaves
Saute carrots, celery, onion, and garlic in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until crisp-tender. Sort and remove any debris from lentils; rinse under cold running water. Add lentils and broth to vegetable mixture; bring to a boil, reduce heat, and simmer 20 minutes, or until lentils are tender. (If you use red lentils, reduce cooking time to 5 minutes, or cook just until lentils are tender.) Season with salt and pepper. Garnish with lemon wedges and celery leaves.
You can add some greens to this, too. Also a splash of lemon juice or red wine vinegar.
Lentil Soup
2carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 cups dried lentils
6 cups chicken or vegetable broth
Salt and pepper, to taste
Garnish: lemon wedges, celery leaves
Saute carrots, celery, onion, and garlic in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until crisp-tender. Sort and remove any debris from lentils; rinse under cold running water. Add lentils and broth to vegetable mixture; bring to a boil, reduce heat, and simmer 20 minutes, or until lentils are tender. (If you use red lentils, reduce cooking time to 5 minutes, or cook just until lentils are tender.) Season with salt and pepper. Garnish with lemon wedges and celery leaves.
You can add some greens to this, too. Also a splash of lemon juice or red wine vinegar.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
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Nicest of the Damned
- Posts: 719
- Joined: Wed Aug 11, 2010 4:26 pm
I do a simple black bean soup that's easy and good.
1 onion, chopped, and a small amount olive oil to saute
chopped garlic (optional)
3 cans black beans, undrained (or about 6 cups cooked dried ones)
1 can diced tomatoes
1 T chili powder
1-2 cups water or stock
Saute onion (and garlic, if using) in olive oil until soft. Add beans, tomatoes, and chili powder. Simmer about 20 minutes. During cooking, add water as desired (I like mine thick).
I use an immersion blender to chop up some of the beans to make a thick soup.
We serve ours with toppings - cheese, crushed tortilla chips - but those are very optional.
1 onion, chopped, and a small amount olive oil to saute
chopped garlic (optional)
3 cans black beans, undrained (or about 6 cups cooked dried ones)
1 can diced tomatoes
1 T chili powder
1-2 cups water or stock
Saute onion (and garlic, if using) in olive oil until soft. Add beans, tomatoes, and chili powder. Simmer about 20 minutes. During cooking, add water as desired (I like mine thick).
I use an immersion blender to chop up some of the beans to make a thick soup.
We serve ours with toppings - cheese, crushed tortilla chips - but those are very optional.
I've found that a lot of lentil soups are variations on the recipe above.Nicest of the Damned wrote:Other bean and lentil recipes would be especially welcome. We have some canned Goya beans (black, pink, and I think pinto).
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
Something else that always works for me....rice. It doesn't even have to be brown rice. If I'm eating a lot of rice, I never have issues.
It works for my dog, too!
It works for my dog, too!
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."
Here's one in a rather different genre:
http://www.epicurious.com/recipes/food/ ... nes-241853
I know, I know, prune juice sounds disgusting, but this is the best brisket I've ever tasted (and think of the fiber!), and it's idiot proof -- the trick is to have faith in the recipe and actually put THAT MANY onions in. I don't think I've ever made any recipe that came out this well the first time.
My wife also doesn't generally like fruit in savory dishes -- she loved this.
Reinhard
Warning: if you make this for passover you will secure for yourself a permanent position as host.
http://www.epicurious.com/recipes/food/ ... nes-241853
I know, I know, prune juice sounds disgusting, but this is the best brisket I've ever tasted (and think of the fiber!), and it's idiot proof -- the trick is to have faith in the recipe and actually put THAT MANY onions in. I don't think I've ever made any recipe that came out this well the first time.
My wife also doesn't generally like fruit in savory dishes -- she loved this.
Reinhard
Warning: if you make this for passover you will secure for yourself a permanent position as host.