Gastritis Support Group
Gastritis is a medical term for inflammation of the lining of the stomach. It means that white blood cells move into the wall of the stomach as a response to some type of injury. Gastritis has many underlying causes, from infection with the bacterium H. pylori, bile reflux, or excessive consumption of alcohol or certain foods or drugs like aspirin.
It would be nice to share our favorite recipes for gastritis.
Below are mine:
The classic oatmeal with banana and walnuts
Ingredients: 1/2 cup of oatmeal, 1 cup of water, 1 banana, a pinch of salt, a few walnuts, (on Sunday a tablespoon of maple syrup cooked with vanilla and chamomile, I buy it like that from the noble brand: tonic 02).
Recipe: cook all the ingredients except the walnuts and maple syrup according to the instruction on the oatmeal package. Add walnuts and maple syrup on top.
I like how sweet the bananas become when cooked.
Vegetable stew
Ingredients: 2 carrots, 2 potatoes, 1 large turnip, 2 large parsnips, olive oil, a pinch of salt, 1 bay leaf (if you can tolerate it, otherwise skip it), parsley, 1/2 cup of water.
Recipe: saute the vegetables in a little bit of olive oil with a pinch of salt until they brown a little bit to develop the flavor. Add the bay leaf and the water. Bring to a boil. Let simmer for 40 minutes at low temperature. Add chopped parsley when serving.
The bay leaf is optional if you are afraid it is going to hurt. The process of sauting at the beginning makes the dish more flavorful but more irritating too, if you are overly sensitive, skip that step.
This recipe goes well with roasted chicken.
Baked cod
Ingredients: half a pound of cod, olive oil, salt, fresh thyme.
Recipe: coat the cod with a little bit of olive oil, a little bit of salt and a little bit of fresh thyme. Roast until cooked at 350 degrees (20-30 minutes depending how thick it is. It is cooked when you can separate it in two pieces easily).
Spaghetti alla vonghole
Ingredients: clams, spaghetti, olive oil, parsley.
Recipe: cook the pasta, clean the clamps and put them in a pot with a lid. Cook the clams until they all just opened. Throw out the ones that did not open. They will release some salty water. Mix the clams with their water, the pasta, a little bit of olive oil and top with parsley. This goes well with sauted zucchini squash.
Baked butternut squash
Ingredients: 1 butternut squash, a pinch of salt, olive oil spray, fresh sage.
Recipe: Peel and cube butternut squash into 1 inch cubes. Spray lightly with olive oil. Put a little bit of salt and chopped fresh sage. bake in the oven for 40 minutes - one hour until caramelized. Turn it every 20 minutes or so. The butternut squash must be overcooked to caramelized and be really tasty.
If you are too sensitive you might want to skip the sage and cook the butternut squash in a aluminum foil so it steams instead of roasting.
Baked cauliflower with hazelnuts
Ingredients: 1 cauliflower, olive oil spray, a pinch of salt, a few hazelnut.
Recipe: cut in florets and spray the cauliflower with a little bit of olive oil, salt lightly, and roast until well cooked at 350 degrees turning it regularly so that it does not brown too much on one side. Toast a few hazelnut a few minutes. Cut them in pieces. Serve the cauliflower with the chopped hazelnuts on top.
If you are too sensitive, you can steam the cauliflower instead of baking it and skip the hazelnuts.
Oatmeal cookies (gluten-free):
Ingredients: 1 cup of gluten-free pamela mix for pancakes, 3 ripe bananas, 1 egg, some water, 3 cups of dry oatmeal, sugar to taste, a few nuts of your choice, a little bit of butter.
Recipe: Mix the pancake mix with the mashed bananas and the egg. Add some water if it is too dry but try to keep it as thick as possible. Add the dry oatmeal, the nuts chopped and some sugar (brown sugar, maple syrup, honey, whatever you like) to taste. Put a thin layer of butter on a baking sheets (will give flavor without really containing much butter). Drop the batter on the baking sheet and bake until cooked around 350 degrees. I am not sure how long, you want it to be cooked but not burned, probably at least 10 minutes.
Drink your salad
Ingredients: 2-3 carrots, 2-3 branches of celery, a small fennel bulb
Recipe: Put it in the juicer. You can add parsley and spinach in the juicer too.
Mushroom risotto
Ingredients: 1 cup of arborio rice, half a cup of dried mushrooms (I like "bolet" in french), 1 package of brown button mushrooms (or white if you prefer), 1 package of shiitake mushrooms, 1tbsp to 1/4 cup of parmesan in powder if you can tolerate it otherwise skip it, 1 tbsp of olive oil, a little bit of salt, parsley to serve.
Recipe: Put the dried mushrooms in 3-4 cups of hot water and let them rehydrate as directed on the package (probably half an hour to an hour). Clean with a dry brush the mushrooms and cut them in slices. Saute the mushroom in the olive oil at medium high temperature until they brown a little bit to develop flavor. Add the rice. Add the rehydrated mushrooms, keep their water separated. Add some salt (not too much if you plan to add the parmesan). Add slowly the water used to rehydrate the mushrooms: put one ladle, turn into the rice until absorbed, add one more ladle, ... until the rice is cooked and the water in the pot is absorbed. It is ok if you don't use all the water used for rehydrating the mushrooms. If you don't have enough liquid, continue with tap water. When it is finished add the parmesan if you can tolerate it, between nothing to 1/4 cup. Mix well. Add salt to taste. Serve with chopped parsley.
Don't hesitate to change the amounts and types of dried mushrooms, fresh mushrooms and parmesan according to taste.
Below are mine:
The classic oatmeal with banana and walnuts
Ingredients: 1/2 cup of oatmeal, 1 cup of water, 1 banana, a pinch of salt, a few walnuts, (on Sunday a tablespoon of maple syrup cooked with vanilla and chamomile, I buy it like that from the noble brand: tonic 02).
Recipe: cook all the ingredients except the walnuts and maple syrup according to the instruction on the oatmeal package. Add walnuts and maple syrup on top.
I like how sweet the bananas become when cooked.
Vegetable stew
Ingredients: 2 carrots, 2 potatoes, 1 large turnip, 2 large parsnips, olive oil, a pinch of salt, 1 bay leaf (if you can tolerate it, otherwise skip it), parsley, 1/2 cup of water.
Recipe: saute the vegetables in a little bit of olive oil with a pinch of salt until they brown a little bit to develop the flavor. Add the bay leaf and the water. Bring to a boil. Let simmer for 40 minutes at low temperature. Add chopped parsley when serving.
The bay leaf is optional if you are afraid it is going to hurt. The process of sauting at the beginning makes the dish more flavorful but more irritating too, if you are overly sensitive, skip that step.
This recipe goes well with roasted chicken.
Baked cod
Ingredients: half a pound of cod, olive oil, salt, fresh thyme.
Recipe: coat the cod with a little bit of olive oil, a little bit of salt and a little bit of fresh thyme. Roast until cooked at 350 degrees (20-30 minutes depending how thick it is. It is cooked when you can separate it in two pieces easily).
Spaghetti alla vonghole
Ingredients: clams, spaghetti, olive oil, parsley.
Recipe: cook the pasta, clean the clamps and put them in a pot with a lid. Cook the clams until they all just opened. Throw out the ones that did not open. They will release some salty water. Mix the clams with their water, the pasta, a little bit of olive oil and top with parsley. This goes well with sauted zucchini squash.
Baked butternut squash
Ingredients: 1 butternut squash, a pinch of salt, olive oil spray, fresh sage.
Recipe: Peel and cube butternut squash into 1 inch cubes. Spray lightly with olive oil. Put a little bit of salt and chopped fresh sage. bake in the oven for 40 minutes - one hour until caramelized. Turn it every 20 minutes or so. The butternut squash must be overcooked to caramelized and be really tasty.
If you are too sensitive you might want to skip the sage and cook the butternut squash in a aluminum foil so it steams instead of roasting.
Baked cauliflower with hazelnuts
Ingredients: 1 cauliflower, olive oil spray, a pinch of salt, a few hazelnut.
Recipe: cut in florets and spray the cauliflower with a little bit of olive oil, salt lightly, and roast until well cooked at 350 degrees turning it regularly so that it does not brown too much on one side. Toast a few hazelnut a few minutes. Cut them in pieces. Serve the cauliflower with the chopped hazelnuts on top.
If you are too sensitive, you can steam the cauliflower instead of baking it and skip the hazelnuts.
Oatmeal cookies (gluten-free):
Ingredients: 1 cup of gluten-free pamela mix for pancakes, 3 ripe bananas, 1 egg, some water, 3 cups of dry oatmeal, sugar to taste, a few nuts of your choice, a little bit of butter.
Recipe: Mix the pancake mix with the mashed bananas and the egg. Add some water if it is too dry but try to keep it as thick as possible. Add the dry oatmeal, the nuts chopped and some sugar (brown sugar, maple syrup, honey, whatever you like) to taste. Put a thin layer of butter on a baking sheets (will give flavor without really containing much butter). Drop the batter on the baking sheet and bake until cooked around 350 degrees. I am not sure how long, you want it to be cooked but not burned, probably at least 10 minutes.
Drink your salad
Ingredients: 2-3 carrots, 2-3 branches of celery, a small fennel bulb
Recipe: Put it in the juicer. You can add parsley and spinach in the juicer too.
Mushroom risotto
Ingredients: 1 cup of arborio rice, half a cup of dried mushrooms (I like "bolet" in french), 1 package of brown button mushrooms (or white if you prefer), 1 package of shiitake mushrooms, 1tbsp to 1/4 cup of parmesan in powder if you can tolerate it otherwise skip it, 1 tbsp of olive oil, a little bit of salt, parsley to serve.
Recipe: Put the dried mushrooms in 3-4 cups of hot water and let them rehydrate as directed on the package (probably half an hour to an hour). Clean with a dry brush the mushrooms and cut them in slices. Saute the mushroom in the olive oil at medium high temperature until they brown a little bit to develop flavor. Add the rice. Add the rehydrated mushrooms, keep their water separated. Add some salt (not too much if you plan to add the parmesan). Add slowly the water used to rehydrate the mushrooms: put one ladle, turn into the rice until absorbed, add one more ladle, ... until the rice is cooked and the water in the pot is absorbed. It is ok if you don't use all the water used for rehydrating the mushrooms. If you don't have enough liquid, continue with tap water. When it is finished add the parmesan if you can tolerate it, between nothing to 1/4 cup. Mix well. Add salt to taste. Serve with chopped parsley.
Don't hesitate to change the amounts and types of dried mushrooms, fresh mushrooms and parmesan according to taste.
I just might be able to try the cookies now. Thanks for all the ideas. I hope others will add theirs as well.
For the cookies, you might be able to replace the pancake mix with flour and something to make it rise but I have not tried. Let me know if you do. I would like to try with spelt flour at some point.
If your tummy is fairly inflamed, it might be better to avoid all herbs, and only use steaming, "en papillote" or boiling for now. I am not sure if herbs and the brown crust from roasting are irritating, probably very lightly, but better safe than sorry until you are better.
Ingredients: Cottage Cheese (known as "TVOROG" in Russian stores), sugar.
Recipe: Sprinkle some sugar on top of cottage cheese, then mix it in.
Purpose: antacid, natural probiotic, and "kinda-dessert for times when you can't yet handle real dessert". Helps suppress excessive stomach acid after eating something else.
I know I could buy the lactose pills to chew beforehand, but it's an extra expense.
I will let you know how my cookies turn out.
And yes I have a feeling there are several ingredients in your recipes, that I cannot handle right now. Yummy as they sound, I will wait till I'm healed more.
I'm okay with that. I hardly feel hungry these days. Now when I'm healed more, your recipes will be good for a continued gastritis diet.
Thanks : )
With the absence of onion, garlic and tomatoes I call this one
'Early Days Bolognese'
Minced beef. 1kg
Celery 1 stick chopped
Carrot. 1 chopped
Zucchini 1 chopped
Add any vegetables you can safely eat really.
Thyme, oregano, marjoram, sage (Italian herbs) to taste
Method
Cook carrot and celery in pan with small amount of olive oil for five to ten minutes. ( until colouring slightly and tender)
Add mince and stir frequently until cooked.
Then add zucchini and sauce (below) and a small amount of stock, cook until zucchini is cooked to your liking
Sauce of sorts
Beetroot 1 medium peeled and chopped (used canned if easier)
Pumpkin 250 grams roughly ( canned if you want and can get it)
Method
Put beetroot in small amount boiling water, cover and cook until just tender (depends on size it's cut into.)
Then add pumpkin. Cook until both are soft enough to pure.
Drain and pure.
The beetroot adds colour that it otherwise lacks and pumpkin is good fibre. I tried this using chicken mince and the result was a less appetising to look at pink sauce.
I read that milk is very alkaline, and therefore give a momentary relief, but it makes the stomach produce more acid afterwards. I imagine it is the same with the other dairy. I used to have a greek yoghourt every morning, but when I stopped, I got much better. Now I really miss dairy but I am afraid to eat them. Do you really feel good with cottage cheese? I mean in the two hours after your meal?
Cottage cheese, at least to me, has proven to be a "soother". I believe that like milk, it neutralizes stomach acid, but unlike milk, it stays longer in the stomach. Milk leaves too fast and then the new acid it provoked comes in.
Eventually I was able to stop relying on cottage cheese, but it was a priceless help while I needed it. Also, it is milk-derived, but not exactly milk. It is a natural probiotic.
I will try.
Ingredients: banana, papaya, ice (cantaloupe, watermelon work too)
Recipe: Put everything in the blender. Press ON.
So good when it is hot!
Ingredient: 2 small bananas, 1/2 package of silken tofu
Recipe: blend until smooth.
This is so good! It has the consistency of creme brulee...and it is full of proteins!