For most of my life, I could east most things. Fortunately, I did not have a hankering for broccoli or cabbage & I did not go overboard with meat intake. Anyway, the deepening of the porphyria has definitely reduced my dietary options; and, this has been complicated by diverticulitis, which I’ve no doubt was caused by the colon spasms that occur during attacks.
Luckily I am married to a foodie. Here is the recipe for a vegetable chicken soup that is a staple in my diet.
3 quarts organic chicken broth
chicken (still on bone)
2 stalks celery
2 lbs shredded carrots
3 bay leaves
1 red onion
2 lbs mushrooms
rosemary & thyme (finely ground)
Bring this to a boil; then turn down & simmer for an hour. Then remove the chicken, celery, bay leaves, and ginger.
chopped sweet mini peppers & bell peppers of various colors
spinach* I’ve found that too much of either ingredient bogs me down; and, I’ve heard that they are triggers for some sufferers. I still eat spinach in salads and on sandwiches; but, in much smaller quantities…no problem. I eat green beans much less frequently; but, no trigger.
Bring this to a boil, then turn off & set to the side with a lid on it. After the chicken is cool enough to handle, break into small pieces and add to the soup. I do not return the celery to the soup for fear it can cause a diverticulitis flare up. Too much ginger has caused attacks; so, it stays out, too. Of course, we always carefully remove all the seeds from the peppers.
This will provide many safe meals. And, there is always a lot of material to add to the compost pile.