Recipe for Diverticulitis

Try our fibre rich recipe for diverticulitis!

In our previous posts about diverticulitis, we described the importance of fibre in the diverticulitis diet and whether eating red meat increase the risk of diverticulosis?

But the benefits of a diet rich in fibres are numerous and not only limited to diverticulitis. In fact, they are of great importance in prevention of intestinal diseases, may lower your risk of developing haemorrhoids, help in decreasing your chance of constipation and to solidify the stool as they absorb water.

In addition, dietary fibre may lower cholesterol levels, help to improve blood sugar levels and consequently reduce the risk of developing type 2 diabetes. As they increase satiety for longer, they are helpful in achieving a healthy weight (Ref 1).

For a greater health benefit, it is recommended to regularly eat a wide variety of high-fibre foods, as the amount of soluble and insoluble fibres varies in different foods.

The following recipe for diverticulitis serves two people. Given that the recommended intake of dietary fibre for adults is 25-30 g per day (Ref 2), this meal will provide you with about 11g each.

Ingredients:

100 g barley

tenderstem broccoli

½ carrot

½ leek

½ celery stick

white wine/yeast free stock

2 tsp turmeric

toasted almonds

chives/spring onion/cress

lemon juice

olive oil

Instructions:

Pan fry 2 tsp of turmeric for 1 minute in a film of olive oil over a low flame. Then add ½ chopped leek, plenty of coarsely grated carrots and ½ a chopped celery stick. When golden, stir in the barley, a spritz of white wine or yeast free stock and 400 ml of water.

Stir everything to combine and leave to simmer for 35-40 minutes. Add more water if it looks dry. Stir occasionally until the barley is tender and most of the liquid has been absorbed. When almost ready, add the tenderstem broccoli to the barley and cook for 3-4 minutes until the broccoli is just tender.

Serve with toasted almonds, a spritz of a lemon and a dusting of chives or cress or spring onions.

Bon appétit!