Healthy Eating Cookbook: 500 Recipes for Dietary and Vegetarian Dishes

By Got77

In this book, you will find not only recipes, but the healing art of dietary and vegetarian gastronomy. More than 500 inspiring and easy-to-prepare dishes will give you not only delicious, but also healthy experiences. Try a diet in which a balanced combination of foods will help you preserve the beneficial properties of vitamins and minerals. From a morning breakfast to a nice dinner, each recipe is a diet magic that will satisfy your palate.
 

• Language: English
• Publisher: Got77
• Release date: Jun 11, 2024
• ISBN: 9798227237064

Book preview

The importance of therapeutic and dietary nutrition

Nutrition is an important factor that has a special impact on a healthy and sick person, and proper nutrition plays an important role in the prevention of various kinds of diseases, creates favorable conditions for the normal functioning of the gastrointestinal tract, liver, heart, nervous system, etc.

Medical, or dietary, nutrition is of great importance in modern medicine. It is based on the physiology of nutrition, food preparation technology, food hygiene, biochemistry, and vitamin ology. The correct use of therapeutic nutrition gives a positive result. However, unauthorized use of diets without the knowledge of a doctor is not recommended.

Usually, therapeutic nutrition is used in hospitals, dietary canteens. But dietary dishes can also be cooked at home. In such cases, it is necessary to strictly follow the instructions of the attending physician. Improper use of food has a harmful effect on the body.

Diet meals contain 6 main diets:

diet No 1 – intended for patients suffering from stomach ulcers, duodenal ulcers, catarrh of the stomach, gallbladder diseases, who have undergone surgery in the stomach and intestines;

diet No 2 – for patients with chronic gastritis with insufficient acidity and secretion, colitis, jaw diseases, lack of teeth, etc.;

diet No 4 – for patients with chronic colitis in the acute stage, after intestinal surgery, after fasting days, in order to gently nourish the intestines and reduce fermentation processes;

diet No 5 – for patients with jaundice (Botkin's disease) with chronic diseases of the liver and gallbladder, stomach, intestines, etc.;

diet No 7/10 – for patients suffering from kidney, heart diseases, hypertension, atherosclerosis;

Diet No 9 is for patients with diabetes mellitus and diseases accompanied by nervous system disorders.

Vegetarian dishes contain a lot of vitamins, mineral salts, are quick to prepare and are high in calories, especially with correctly compiled recipes.

Dietary meals are usually taken in inpatient medical institutions, sanatoriums and specialized dietary canteens.

Dietary food can be consumed by patients at home, but only as prescribed by a doctor. The doctor, prescribing a diet to the patient, helps him in choosing a menu, indicates the hours of meals.

It should be remembered that properly prepared and timely food is the key to successful treatment of the patient.

Depending on the type of disease, therapeutic nutrition is divided into a number of diets.

The most common therapeutic diets according to M. I. Pevzner are: No 1, No 2, No 4, No 5, No 7/10, No 9. As for diets No 11 and No 15, they are intended for recovering people.

Diet No 1

Diet No 1 is prescribed to patients with stomach and duodenal ulcers, catarrh of the stomach, gallbladder disease, as well as to patients who have undergone surgery in the stomach and intestines. The purpose of the diet is to provide the stomach with maximum sparing nourishment from mechanical, chemical and thermal irritation.

Such patients are recommended to cook food in boiled and steamed form and, as a rule, in chopped and mashed form with a sharp restriction of salt, acids and products with coarse fiber. It is allowed to consume milk, cream, fresh sour cream, cottage cheese, unsalted butter, steamed omelets, soft-boiled eggs; pureed, mucous cereals, milk soups.

Second courses include boiled lean beef, veal, poultry, mashed fish. Puddings, steamed soufflés made of cottage cheese, cereals, vegetables; sweet fruits and berries boiled or baked with sugar, fruit creams, jelly, rosehip decoctions.

Food should be taken 4-5 times a day. The first breakfast is 8 a.m., the second breakfast is 11 a.m., lunch is 2 p.m., and dinner is 7-8 p.m. and before going to bed – milk.

Sample seven-day menu for diet No 1

Monday

Breakfast: cottage cheese mashed with milk; buckwheat porridge mashed with milk; tea with sugar; Yesterday's bread.

Second breakfast: milk, cookies.

Lunch: mucous oatmeal soup; potato roll with meat; apple jelly; Yesterday's bread.

Dinner: steamed chopped meatballs with mashed potatoes; Yesterday's bread.

Before going to bed: milk, biscuit.

Tuesday

Breakfast: steamed meat soufflé with buckwheat liquid porridge; steamed carrot pudding with milk sauce; tea; Yesterday's white bread.

Second breakfast: milk, cookies.

Lunch: milk semolina soup; steamed meat meatballs with mashed potatoes; rosehip infusion; Yesterday's bread.

Dinner: meat soufflé with mashed potatoes, bread, tea.

Before going to bed: milk, cookies.

Wednesday

Breakfast: steamed cottage cheese soufflé; boiled vermicelli with butter; white tea and crackers; Yesterday's white bread.

Second breakfast: milk, sponge cake.

Lunch: milk soup with rice; boiled beef tongue with mashed potatoes and carrots with butter; apple juice; The bread is gray.

Dinner: steamed meat meatballs with pureed buckwheat porridge; Yesterday's white bread.

Before going to bed: milk, cookies.

Thursday

Breakfast: steamed cottage cheese soufflé; soft-boiled egg; tea with milk; Yesterday's white bread.

Lunch: mashed potato soup with oatmeal; steamed meat cutlets with vermicelli and butter; rosehip infusion; Yesterday's gray bread.

Dinner: semolina pudding with meat; Tea with milk.

Before going to bed: milk, cookies.

Friday

Breakfast: steamed fish roll with carrot and potato puree; semolina milk porridge; tea with breadcrumbs; Yesterday's white bread.

Second breakfast: milk, cookies.

Lunch: pearl barley mucous soup; steamed fish pudding with mashed potatoes; apple puree with sugar; Yesterday's gray bread.

Dinner: noodles with cottage cheese, tea.

Before going to bed: milk, biscuit.

Saturday

Breakfast: herring mashed with cottage cheese; potato pudding with butter; tea, gray bread.

Second breakfast: milk, cookies.

Lunch: carrot puree soup with rice and croutons; meat cutlets, steamed with noodles; apple juice; The bread is gray.

Dinner: cottage cheese pudding, tea.

Before going to bed: milk, cookies.

Sunday

Breakfast: soft-boiled egg; mashed rice milk porridge; tea with breadcrumbs; white bread, yesterday.

Second breakfast: milk, cookies.

Lunch: mashed potato soup with croutons; meat pudding with noodles; apple jelly; Gray bread, yesterday.

Dinner: meatballs, steamed meatballs with mashed potatoes and carrots; tea, white bread.

Before going to bed: milk, biscuit.

The second option

Monday

Breakfast: soft-boiled egg; steamed fish meatballs with mashed potatoes; tea, yesterday's bread.

Second breakfast: milk, 1 glass; biscuits, 3 pcs.

Lunch: cauliflower puree soup; stuffed chicken; apple juice; Yesterday's bread.

Dinner: pudding of potatoes and boiled meat; fresh cream; biscuits, 3 pcs.

Before bedtime: milk, 1 glass.

Tuesday

Breakfast: semolina milk porridge; carrot soufflé with cottage cheese; apple juice, 1/2 cup; Incomplete breadcrumbs, 1 pc.

Second breakfast: milk, 1 glass; Incomplete biscuits, 3 pcs.

Lunch: rice and zucchini puree soup; steamed chicken cutlets; apples mashed with sugar; Yesterday's bread.

Dinner: meat soufflé; tea with milk; Yesterday's bread.

Before bedtime: milk, 1 glass.

Wednesday

Breakfast: cottage cheese mashed with milk; oatmeal porridge; grape juice, 1/2 cup; Yesterday's bread.

Second breakfast: milk, 1 glass; biscuits, 3 pcs.

Lunch: rice puree soup; boiled tongue with potatoes, jelly from grape juice.

Dinner: rice roll with cottage cheese; cocoa with milk; Yesterday's bread.

At bedtime: milk, 1 cup; biscuits, 3 pcs.

Thursday

Breakfast: steamed omelet; rice milk porridge; Tea with milk, bread from yesterday.

Second breakfast: milk, 1 glass; sponge cake, 2 pcs.

Lunch: carrot puree soup; steamed meatballs with vermicelli; apricot juice, 1/2 cup; bread.

Dinner: steamed fish soufflé; tea, yesterday's bread.

Before bedtime: milk, 1 glass.

Friday

Breakfast: fresh cream, 1/2 cup; rabbit soufflé; cocoa with milk; Yesterday's bread.

Second breakfast: milk, 1 glass; Incomplete biscuits, 3 pcs.

Lunch: pumpkin puree soup; steamed chicken quenelles with mashed potatoes; jelly from mashed apples; Yesterday's bread.

Dinner: rice pudding with cottage cheese; tea with milk; Yesterday's bread.

Before bedtime: milk, 1 glass.

Saturday

Breakfast: cottage cheese mashed with milk; boiled fish with mashed potatoes; apple juice, 1/2 cup; Yesterday's bread.

Second breakfast: fresh sour cream, 1/2 cup; Incomplete biscuits, 3 pcs.

Lunch: rice and zucchini puree soup; steamed meat roll; rosehip decoction; Yesterday's bread.

Dinner: noodles with boiled meat; Tea with milk, bread from yesterday.

Before bedtime: milk, 1 glass.

Sunday

Breakfast: buckwheat porridge soufflé with cottage cheese; mashed rice milk porridge; cocoa; Incomplete sponge cake, 3 pcs.

Second breakfast: fruit juice, 1/2 cup.

Lunch: mashed potato soup with croutons; steamed chicken soufflé; jelly from grape juice; Yesterday's bread.

Dinner: pike perch with mashed potatoes; tea; Yesterday's bread.

Before bedtime: milk, 1 glass.

First courses for diet No1

1. Pearl barley mucous soup

Sort out the pearl barley, rinse, put in boiling water and cook at a low boil for 2 hours until it is completely boiled. Strain the finished broth through a sieve, place in a saucepan, bring to a boil and move to the edge of the stove. Combine 3/4 cup of warm boiled milk with 1/2 egg, beat with a spoon and, stirring, pour into the broth. Add a teaspoon of butter, salt, sugar to taste, sprinkle with finely chopped herbs.

Food norm: 11/2 cup of water, 2 tablespoons of pearl barley, 3/4 cup of milk, sugar to taste, 1/4 egg, 1 g of salt, dill and parsley.

2. Slimy rice soup

Sort out the rice, rinse in warm water, dip in boiling water and cook over low heat until it is completely boiled. Strain the broth through a sieve, boil, move to the edge of the stove, season with sugar, pour in beaten eggs with milk, mix, add butter and 1 g of salt. Sprinkle with finely chopped dill.

The norm of products: the same as for mucous pearl barley soup.

3. Slimy oatmeal soup

Cook according to the same recipe as pearl barley mucous soup (recipe No 1).

4. Semolina milk soup

Sift the semolina, pouring a thin stream into boiling water, stir so that there are no lumps, and cook until tender. Then add sugar, milk, salt to taste, mix, bring to a boil and slide to the edge of the stove.

When serving, put butter in a plate.

Food norm: 11/2 tablespoon of semolina, 1 cup of water, 1 cup of milk, 1 teaspoon of butter, sugar to taste, 1 g of salt

5. Rice puree soup

Dip the well-washed rice in boiling water and cook over low heat until it is completely cooked. Then strain the rice and rub through a sieve. Dilute the resulting mass with milk, boil, move to the edge of the stove, season with beaten egg with milk, add sugar, salt, mix, add butter.

Food norm: 1 cup of water, 1 cup of milk, 1 teaspoon of butter, 2 tablespoons of rice, 1/2 eggs, sugar, salt to taste.

6. Rice and zucchini puree soup

Cook in the same way as rice puree soup. In this case, it is necessary to peel and rinse the zucchini, finely chop, bring to readiness in a small amount of water, rub through a sieve, combine with pureed rice, season with an egg-milk mixture.

The norm of products: the same as for rice puree soup, additionally take 1/2 small zucchini.

7. Sup-purse from carrot

Peel carrots and potatoes, rinse, finely chop and cook in a small amount of water under the lid, each product separately. Then pour the broth of carrots and potatoes into a saucepan, rub the carrots and potatoes through a sieve, dilute with broth, add white sauce, which is made from warmed white flour diluted with broth of carrots. Heat the resulting puree soup on the stove, season with sugar, beaten egg with milk, knead, move to the edge of the stove, put a piece of butter. When serving, put croutons, sprinkle with finely chopped dill.

Product norm: 2 carrots, 1 potato tuber, 1/4 cup milk, 1 teaspoon flour, 1/2 egg, 1/2 teaspoon butter, 1 g salt, 30 g bread for croutons, dill.

8. Cauliflower puree soup

Peel the cauliflower, disassemble into heads, rinse and cook until tender in a small amount of water. Rub the finished cabbage together with the broth through a sieve, add boiled milk, white sauce, sugar, mix, let boil and move to the edge of the stove. Beat 1/2 egg and 1/2 cup of sour cream, pour into the soup, stir and slide to the edge of the stove. When serving, put a piece of butter and 10-15 toasts of bread, sprinkle with finely chopped herbs.

Food norm: 1 small head of cauliflower (about 300 g), 1 glass of milk, 11/2 cup of water, 1 teaspoon of flour, 1/2 egg, 1/4 cup of sour cream, 1 g of salt, dill.

9. Mashed potato soup

Put peeled, washed and chopped potatoes in a saucepan, pour boiling water and cook until tender. Then pour the broth into a saucepan. Rub the potatoes through a sieve, dilute with broth, season with white sauce (warmed flour diluted with broth). Beat milk with egg, pour into puree soup, add sugar, salt, mix and slide to the edge of the stove. When applying for

Food norm: 5 potato tubers, 2 cups of water, 1 teaspoon of flour, 1 teaspoon of butter, 1/2 cup of milk, 1/2 egg, 30 g of bread for croutons, 1 g of salt, dill greens.

10. Pumpkin Puree Soup

Peel the pumpkin and seeds, rinse, chop and cook in a small amount of water. Rub the finished pumpkin through a sieve, combine with the broth, add white sauce (heated flour diluted with pumpkin broth), stir, pour in the sour cream beaten with egg and move to the edge of the stove, add salt and sugar, mix. When serving, put butter and croutons on a plate, sprinkle with finely chopped herbs.

Product norm: 300 g of pumpkin, 1 teaspoon of butter, 1 teaspoon of flour, 1 tablespoon of sour cream, 1/2 egg, 1 g of salt, dill and parsley.

Second courses for diet No 1

11. Boiled meat

Clean the lean beef meat from tendons and films, put in a bowl, add peeled carrots, parsley and cook over low heat until fully cooked. Cut the meat into thin slices, put in a plate. Add mashed potatoes to the side dish, sprinkle with herbs.

Food norm: 100 g of meat, 1/2 carrots, 1/2 parsley, 2 cups of water, 1 g of salt, 5 potato tubers, greens.

12. Steamed meat cutlets

Rinse the lean beef meat, cut into small pieces, add white breadcrumbs soaked in water, 1/4 egg and pass through a meat grinder with a fine grate. Stir the resulting mass well, adding a little cold water, divide into two equal parts, shape into a cutlet, put on a wire rack, lower into a saucepan with water (pour enough water so that it reaches the grill), cover with a lid and cook until tender. Put the finished cutlets in a plate, add carrot and potato puree, pour over oil and sprinkle with chopped herbs.

Product norm: 100 g of meat, 10 g of bread, 3 potatoes, 1 carrot, 1/2 teaspoon of butter, 1 g of salt, dill greens.

13. Steamed meat meatballs

Peel the lean beef meat from films, finely chop, add breadcrumbs soaked in water, pass through a meat grinder with a fine grate, add an egg, beat. Divide the resulting homogeneous mass into 4 equal parts, put on a steam grate, lower into a saucepan, add water no higher than the grate, cover with a lid and steam until fully cooked.

Put the finished meatballs on a plate, boiled vermicelli next to it, pour oil over them and sprinkle with chopped herbs.

Product norm: 100 g of meat, 10 g of bread, 1/2 cup of vermicelli, 5 g of oil, 1 g of salt, dill greens.

14. Steamed meat roll

Clean the lean beef meat from films, wash, cut into pieces, add bread soaked in water and pass through a meat grinder with a fine grate, add 1/2 egg. Stir the resulting mass well, whisk. Put a thin layer of the resulting mass on wet gauze, put minced boiled eggs, herbs in the middle. Then, lifting the gauze, roll the mass so that the minced meat is in the middle. Put the roll on a wire rack in a saucepan with a little water, cover and steam until tender.

Product norm: 100 g of meat, 10 g of bread, 11/2 eggs, 5 g of butter, 1 g of salt, 1 tablespoon of milk, dill greens.

15. Meatballs

Peel the lean beef meat from films, wash, cut into pieces, add white bread or breadcrumbs soaked in water, pass through a meat grinder with a fine grate, add an egg, mix well and beat. Divide the resulting mass into 10-12 pieces, roll out balls from them, place in a bowl, pour water and cook over low heat until tender.

Heat the white flour in a small saucepan, dilute it with boiled milk so that there are no lumps. Strain, boil, add salt, butter.

Put the meatballs without broth in a deep floor serving plate, pour them with the resulting sauce, sprinkle with herbs.

The norm of products: 100 g of meat, 10 g of bread, 1/4 cup of milk, 1 teaspoon of wheat flour, 1/2 teaspoon of butter, 1 g of salt, dill greens.

16. Boiled meat quenelles

Clean lean beef meat from tendons and films, wash, cut into pieces, pass three times through a meat grinder with a fine (pate) grate, add salt. Heat the wheat flour in a saucepan and, gradually adding boiled milk, knead until a thick sauce is obtained - béchamel. Cool the sauce, pour out the chopped meat, mix well or beat with a whisk to get a fluffy mass.

Then cut the resulting mass into dumplings with a teaspoon and put it in a saucepan or saucepan moistened with water. Pour a little water over the quenelles and cook them until tender (until they float to the surface of the water).

Select the finished quenelles with a slotted spoon from the water, put in a plate, pour butter on top and sprinkle with finely chopped herbs.

Food norm: 100 g of meat, 1/4 cup of milk, 1 tablespoon of flour, 1 teaspoon of butter, 1 g of salt, dill and parsley.

17. Meat Soufflé

Clean lean beef meat from tendons and films and cook until tender, pass through a meat grinder with a fine grate 3 times. Heat white flour in a saucepan, dilute with hot milk, stir so that there are no lumps, cool, combine with meat and mix well. Separate the white from the yolk, add the yolk to the meat, and beat the white in a plate with a fork until fluffy and foamy. Then gradually pour the protein foam into the meat and knead gently. Pour the resulting mass into greased molds, put in a bowl with a little water and cook under the lid until fully cooked.

Remove the finished soufflé from the molds to a plate, pour over the butter.

Product norm: 100 g of meat, 1 egg, 1 teaspoon of flour, 1/4 cup of milk, 1 teaspoon of butter, 1 g of salt.

18. Meat Pudding with Rice

Rinse lean beef meat, boil until tender in water. Rinse the rice and also cook in a separate bowl until soft. Remove the meat, drain the rice, combine together, cool and pass three times through a meat grinder with a fine (pate) grate. Separate the egg white from the yolk. Pour the yolk into the meat mass, and beat the white with a fork in a plate until fluffy white foam. Then gradually pour the protein foam into the meat mass, gently kneading it, transfer to a greased mold, put in a saucepan with a little water, cover and cook until tender. Put the finished pudding out of the mold on a plate and pour over the butter.

Product norm: 100 g of meat, 1 teaspoon of rice, 1 egg, 1 teaspoon of oil, 1 g of salt.

19. Boiled Chicken

Singe the lean chicken, remove the entrails, chop off the head, legs, rinse well, put in a saucepan, pour water, let it boil, remove the foam, add peeled and washed roots and cook until fully cooked. Cut the finished chicken into portions of 70-80 g, put in a plate, put mashed potatoes on the side, pour butter and sprinkle with chopped herbs.

Food norm: 1/4 chicken, 3 potato