I’m going to give you another of my secret weapons. A food for pancreatitis that I still use to this day, my special pancreatitis vegetable broth. This broth can be used anytime. It is especially good for those just coming out of an acute pancreatitis attack or if you are still suffering pain and nausea from chronic pancreatitis.
I know that I have recommended fresh organic vegetable juice or low sodium V8 juice. The fresh organic vegetable juice made from tomato, carrot, spinach, broccoli, celery, onion and garlic is hard to beat and is much better than this broth but …
What do you do if you don’t have a juicer?
You either buy a juicer so you can juice organic vegetables or you buy low sodium V8 juice. Unfortunately the V8 juice has been processed so much there is very little nutrient value. V8 juice is rich in potassium but lacks in everything else.
Pancreatitis Vegetable Broth Recipe
This is not a fancy recipe and I’m not a chef so don’t expect a miraculous, mouth-watering delicacy. It’s just a vegetable broth that your inflamed pancreas should easily tolerate and will be far superior in nutrients than V8 juice. Be sure to use ORGANIC vegetables for your pancreatitis vegetable broth.
- 2 tomatoes
- 2 potatoes
- 2 carrots
- 1 cup of sliced celery
- 1 cup of chopped broccoli
- 1 cup of scrunched up spinach leaves
- 1/2 cup of sliced onion
- 1 clove of fresh garlic (smashed)
- Salt and pepper to taste
Make sure everything was washed good before preparation. Cut the stem out of the tomatoes, put them in a pot and then crush them. Next peel the potatoes, set the potatoes aside and put the skins in a pot . Peel the carrots and put the skins in the pot and save the carrots with the potatoes. Put them into a bowl that will be large enough to hold all the vegetables you are putting into the pot (you remove the potato and carrot skins later and keep the rest).
Throw all the other ingredients into the pot and add enough water to cover the vegetables. If you want a bigger pot of broth just use more vegetables. Turn heat up and watch for the water to steam. NOT BOIL just steam.
Check the temp with a gauge. You want it at 180/190. Just under boiling. Cover the pot and simmer at that temp for about 10 minutes to kill any bugs (E coli, norovirus, salmonella). Then turn the heat off and let the vegetable broth steep for another 5 – 10 minutes. This leaches the vitamins and minerals from the potato and carrot skins and the other veggies.
You can also use it to make vegetable soups etc. Just remember the more you cook stuff the less nutrient value it retains because heat kills live enzymes, vitamins, antioxidants, phytonutrients and a lot of minerals.
Remove the skins and keep the other veggies. You can now freeze the leftover veggies, including the peeled potatoes and carrots and use them to make soup or boiled taters, carrots and onions. Nothing but the skins go to waste unless you don’t like soup or potatoes, carrots and onions. Give my pancreatitis vegetable broth a try and see how it works for you. 🙂