|New Roots Soup Recipe (see below for recipe)|
Cranky Gerd is back! I've updated the description of my blog to include Gastroparesis -- also known as "slow stomach emptying" or that unfortunate phrase, "lazy stomach." After months of assuming I was suffering from "GERD," my doctor and my own self-observation realized it's not quite GERD that's the problem -- it's the more ambiguous gastroparesis. In short, things don't move quickly enough through my GI tract. Sometimes things get log-jammed in the stomach itself. Other times, my intestinal tract is sluggish and there is "no movement" -- despite the healthy amounts of fiber, liquids, dried fruits, caffeine, and other traditional remedies. This results in bloating, pain, gas, and overall feeling awful! On a bad day, nausea can join in the fun.
Gastroparesis is not just a physical discomfort -- it's a ridiculous waste of time, an annoyance, and emotionally draining. Like right now, for instance. I am supposed to be out the door in 10 minutes to have a relaxing Sunday, but my GI tract feels bloated, gassy, heavy -- I have to "go" but nothing is working "out." Argh! Do I leave the house like this and suffer for hours? Or hang around for hours, possibly (most likely) for nothing but more waiting around until my guts decide to take action?
This year, Cranky Gerd will continue to share my GI journey, and as in the past, recipes and tips for a healthy gut (or what works for me, in any case). I'll also include "off topic" posts from time to time because 1) it's my blog :) and 2) these things may be of interest to others here too, as we are not just our GI tracts! :) :)
The first recipe of the year: new root soup. Inspired by the new roots emerging in the greenmarket these days, and the need to "de-tox" a bit after the holiday onslaught of treats, I tossed this soup together this morning. Stay clear of salt, be stringent with oil, and enjoy the roots' naturally mineral-rich flavors and nourishing goodness.
This amount makes soup for a few portions -- depending how much you want to eat in one sitting.
Easily doubles or triples -- use a large pot to give the vegetables plenty of space to simmer.
- 2 small sweet potatoes, scrubbed, peeled as needed, and cut into small chunky slices
- 2 medium carrots, peeled and cut into small pieces
- 4 medium potatoes, cut into thin slices (any non-Russet potatoes would work best)
- 1 celeriac root, trimmed and cut into small chunks
- 2-3 cloves of garlic, crushed or minced
- 1 small leek, trimmed and sliced into small pieces
- 1 teaspoon olive oil
1. Heat garlic and oil in soup pot at very low heat.
2. Add carrots, sweet potatoes, celeriac, and potatoes. Cover pot and leave over low heat for 5 minutes to "sweat" the flavors together. Mix occasionally to prevent sticking.
3. Add water -- use enough to cover about an inch above the vegetables. Add the leek.
4. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are softened.
5. Stir occasionally throughout the simmering. Add more water if needed -- you want the water to cover the vegetables just a bit so there is a nice broth going.
6. The soup is done when the potatoes break up easily and the other vegetables are softened. You can cook more or less to your taste. Take a wooden spoon (or potato masher if you wish) and "mash" on section of the veggies in the pot to thicken the broth and add texture.
7. Enjoy! This is a nourishing but "light" root soup -- great as a prelude to any meal, or a snack between meals, or a light meal in itself.