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Old 05-08-2011, 02:11 AM   #1
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ISO help making healthy carrot puree

Did this place used to have a forum for special dietary needs? I couldn't find it. I just had weight-loss surgery. I'm still on a liquid diet, but in a few weeks I'll be allowed to have pureed food. It must be THOROUGHLY pureed.

So I want to do something with carrots, but not end up with "carrot baby food." I was thinking, maybe saute the carrot and add some celery and onion, too? I'll need a little liquid with it to puree, I think. Some vegetable stock? How about lemon or orange juice? Definitely salt and pepper. What other spices?

I have been without real food for four weeks now, and it's amazing how much I look forward to the simplest thing. It's amazing how desensitized I get to eating, normally. Now, I feel like I'm going to explode with joy when I get a tiny taste of the carrot puree.

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Old 05-08-2011, 10:39 AM   #2
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Just be careful with the carrots and only consume them occasionally. They are a 'sweet' item. If you haven't visited myfitnesspal.com I would recommend it for weight loss patients for the information and recipes it contains.
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Old 05-08-2011, 11:13 AM   #3
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I think you might want to investigate this forum. Good luck with your weight loss and best wishes with your successful new lifestyle.
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Old 05-08-2011, 12:17 PM   #4
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Other than "it must be thoroughly puréed", do you have other dietary restrictions? Calorie, carbohydrate, fibre (roughage), or fat restrictions? What about herbs and spices, especially hot spices? What gelatine?

I would think that vegi or even chicken stock would be good. Maybe even use the cooking water from cooking the carrots and celery.
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Old 05-08-2011, 01:39 PM   #5
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The restrictions with my surgery are less than with the gastric bypass. I got the vertical sleeve gastrectomy. They remove 85% of the stomach but don't reroute the intestines. There is no danger of dumping syndrome when eating sweets. I want to avoid ice cream and things like that, but carrots are fine. (Especially because I'll be eating something like two tablespoons of the puree at most.) There's no problem with the normal fiber content of vegetables. Fat won't cause dumping syndrome, so a little olive oil or cheese is fine, but I want to avoid fried foods. There is no restriction on carbohydrates; EXCEPT, there is a requirement that I get 80 to 90 grams of protein per day, and I'll be eating so little food at first that it has to be mostly protein sources. I would just have a tiny amount of carrot puree.
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Old 05-08-2011, 02:05 PM   #6
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Slice the carrots into a little water in a saucepan cover and boil/steam till tender. Add lemon juice and ginger, puree with a stick blender. Tiny bit of honey to taste.

The cooking water should be the right amount to make a good puree.

I usually do this with baby carrots and don't puree and they are really good.
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Old 05-08-2011, 05:01 PM   #7
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Thanks!
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Old 05-08-2011, 07:21 PM   #8
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i would cook them in stock, as you'd metioned, & then season w/ sage, salt, wht. pepper, cumin. for a different flavor, you could also put some parsnip in w/ the carrot. for slight textural differentation, maybe turnip, too?

another thought- you could season them & roast them w/ a dab of olive oil previous to pureeing them.
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Old 05-09-2011, 10:34 AM   #9
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Those convenient, cute little carrots marketed as "baby carrots" are not babies at all. They are regular carrots that have been cut into uniform pieces by machine and injected with water. If you want to make a nourishing carrot puree, buy "real" carrots (you know, the ones that have the green tops on them? or at least the ones that are regular carrot size and shape) and clean and cook those. The "baby" carrots give off lots of water when cooked. I'd rather start with the meatier ones.
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Old 05-09-2011, 10:51 AM   #10
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Quote:
Originally Posted by ChefJune View Post
Those convenient, cute little carrots marketed as "baby carrots" are not babies at all. They are regular carrots that have been cut into uniform pieces by machine and injected with water. If you want to make a nourishing carrot puree, buy "real" carrots (you know, the ones that have the green tops on them? or at least the ones that are regular carrot size and shape) and clean and cook those. The "baby" carrots give off lots of water when cooked. I'd rather start with the meatier ones.
I saw baby carrots in Denmark. They weren't identically shaped, they were pointy, and they had a little bit of stem at the top. I think those were real baby carrots.

And if you want sweet carrots, buy big fat ones. It takes carrots time to develop the sugars.
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