Recipes For Bowel Obstruction Patients

Rice Flour Pancakes

Directions

Sift the rice flour, sugar, baking powder, and salt together in a bowl. Beat in the rice milk or soy milk until the mixture has a smooth consistency. Add the beaten egg and olive oil or vegetable oil and mix until just blended.

Heat a non-stick griddle to 375 degrees or until it is hot enough that drops of water splashed on the griddle bounce and sizzle. Lightly oil the pan. Ladle the pancake mixture onto the griddle to form 4-inch cakes.

Turn the cakes once the bottom has browned and bubbles appear on the top. Cook the cakes for an additional two minutes. Serve the pancakes with warmed maple syrup.

The recipe yields 12 pancakes and serves 4.

Ingredients

4 tbsp olive oil
½ cup flour
3 cups clam broth
2 cups rice milk
2-6.5 oz. cans chopped clams
¼ tsp white pepper
1 tbsp chopped parsley
1 tsp thyme
1 bay leaf
4 cups potatoes, 1″ cubes

Directions

In a large pot, add the flour to the olive oil. Blend to incorporate thoroughly. Add the clam broth and the rice milk and whisk the mixture until it is smooth.

Add the chopped clams, white pepper, parsley, thyme, and bay leaf to the soup. Bring the soup to a boil, cover, and reduce the heat to a simmer. Continue cooking the soup for 45 minutes.

After the soup has cooked for 45 minutes, add the diced potatoes and simmer for an additional 15 minutes, or until the potatoes are soft when pierced with a fork. Remove the soup from the heat and serve.

Recipe serves 6.

Ingredients

2 eggs, separated
1 tsp of water
Salt and pepper
¼ oz low-fat spread or butter
Grated low-fat cheese optional
Directions

Preheat a grill until moderately hot and gently heat an omelet pan.

Whisk the egg whites until they stand in soft peaks.

Whisk the egg yolks with the cold water until pale and creamy and season.

Fold in the egg whites. Melt the low-fat spread in the omelet pan, pour in the omelet mixture, and level the top.

Cook without moving until the bottom is set and golden, for about 2-3 minutes. Sprinkle with cheese, if using, and place under the grill for approximately ½ minute, until cheese begins to melt. Fold in half and slide onto a plate. Serve immediately.

Pink Grapefruit Sorbet

Directions

Combine sugar, grapefruit zest, and water in a medium saucepan and bring to a boil. Remove from the heat when the sugar has dissolved. Add the pink grapefruit juice and lemon juice.

Transfer the sorbet mix to a storage container and refrigerate for six hours. Add lightly beaten egg white to the mixture and combine thoroughly.

Freeze the sorbet mixture in an ice cream maker according to the manufacturer’s instructions. Place sorbet in a sealed container and place in the freezer for 2 hours before serving.

Recipe serves 6.