What were/are you drinking in the first couple days after surgery?

[zobee 0]

Today was my first day of "full liquids, " but prior to today, it was herbal teas (peppermint or ginger), chicken or vegetable broth, and SF Jello.

For the poster asking about vegetable broth -- you can also find Knorr Vegetable Soup Mix in the soup aisle. Just cook according to directions, then strain it. It's really very yummy!

[maxnmogli 0]

Today was my first day of "full liquids," but prior to today, it was herbal teas (peppermint or ginger), chicken or vegetable broth, and SF Jello.

For the poster asking about vegetable broth -- you can also find Knorr Vegetable Soup Mix in the soup aisle. Just cook according to directions, then strain it. It's really very yummy!

I didn't even think about the Knorr Vegetable mix that's a great idea........I only ever used that to make the spinach dip (those were the days lol).........:thumbup:

[stars94 0]

Nothing tastes as good as homemade broth. It's not as difficult as you think, make a ton of it and freeze it, then defrost whenever you need it. I have 4 small containers of it in the fridge at all times anyway.

In one large pot:

about 16 cups of Water

chicken breast, or beef boiled for 20 minutes, skim off the yucky stuff that rises to the top. Then add:

carrots

celery

potatoes

whole tomatoes (canned)

onion

salt and pepper (we use garlic and pepper seasoning)

boil everything together for 1 hour (or more).

strain off all liquid into a fine strainer, VIOLA enough broth to cover your tiny tummy for a very, very long time! Freeze in small containers and defrost in fridge, then just pop in the microwave when needed.

The meat and veggies (save) and freeze them when cooled in a zip lock baggie. When you get to the pureed stage, defrost and mix with some broth in the food processor or blender. and again, there you go a delicious pureed meal.

[zobee 0]

I made this recipe prior to surgery then froze it in ice cube trays, popped it out and stored the stock cubes in Ziploc bags. It really is very good. It was only afterward that I thought about the Knorrs - and in my opinion, the Knorrs is just as tasty as homemade. But if you just like to cook, or you're trying to stay away from processed foods, here's another recipe for you to try from Taste Of Home Heartwarming Soups - December, 2009 issue.

Homemade Vegetable broth

2 T. olive oil

2 medium onions

2 celery ribs, cut into 1 inch pieces

1 whole garlic bulb, separated and peeled

3 medium leeks, white and light green parts, cleaned and cut into 1 inch pieces

3 medium carrots, cut into 1 inch pieces

8 cups Water

1/2 lb. fresh mushrooms, quartered

1 c. packed fresh parsley

4 sprigs thyme

1 tsp. salt

1/2 tsp whole peppercorns

1 bay leaf

Heat oil in a stockpot over medium heat until hot. Add the onions, celery and garlic. Cook and stir for 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes longer. Add the Water, mushrooms, parsley, thyme, salt, peppercorns, and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.

Remove from the heat. Strain through a cheesecloth-lined colander; discard vegetables.

broth can be covered can be refrigerated up to 3 days or frozen for up to 4 to 6 months

Yield 5 1/2 cups

Edited December 20, 2009 by zobee
typo

[withtheband 0]

When it rains, it pours. Thanks to all of you for the awesome broth ideas. I'm gonna get started soon. I can start mushies on 12/25, it'll be a great Christmas of scrambled eggs and salmon. Yay!