Last week J had to undergo a procedure at the hospital that required a clear liquid diet only for 24 hours. The instructions allowed bouillon or broth, jello and drinks as long as there was no red or purple colouring. For many people this might not be too difficult but if you’re on a sugar and salt restricted diet, this can be more difficult.
For example, beverages – almost all the clear juices on the grocery shelves had too much sugar, so they were off the list.
Next I tried the liquid or powder drink flavouring. Many of the Crystal Light flavours had raspberry mixed in so we were left with only Lemon/Lime. Brands such as Tang or Mio also either had the restricted colours or too much sugar, althoughI did find a nice Mango Peach that was good. Also keep in mind you (or your “patient”) might not need to drink too many glasses, so depending on your daily intake, this might not be a problem if you only have a glass or two.
The Jello products were also a disappointment because I could only find Orange and Lemon in the Sugar Free versions. But they were helpful to make in advance before and after the procedure.
Bouillon/Broth – Campbell’s is now making a fairly good “no salt added’ broth. The Vegetable broth has only 20mg of Sodium and 45mg of Potassium for 2/3 cup of broth which is fairly good for commercially made broth. I opted to make my own chicken broth.
Chicken Broth Recipe
A couple of days prior I placed two whole chickens in my pressure cooker along with 3 cups of liquid (you can use water, or a low sodium/low potassium broth). Place the pressure cooker on the high heat until the pressure builds and then reduce the heat to medium high to keep the steam going. Cook for 45 minutes to 1 hour.
According to the manufacturer’s instructions, when safe to do so, open the pressure cooker and use an instant read thermometer to check for doneness. Once the chicken is done separate the whole birds from the broth and place on a platter to cool down.
At this point I like to transfer the liquid to my stock pot because it has a thicker base than my pressure cooker and therefore is less likely to burn ingredients onto the bottom.
I add spices such as: bay leaf, peppercorns, thyme, oregano and slowly bring to a low simmer. If desired, you can also add vegetable to your broth, such as celery, carrots, onions chopped into small-medium sized pieces.
In the mean time I separate the meat from the bones, adding the bones to the broth and once all the bones are in the broth, I place on a low simmer for 4 hours. Strain the broth to remove the bones and the vegetables and discard to your food recycling.
Let the broth cool and transfer to a container for your fridge.
The following day, you can degrease the broth by removing the hardened layer of fat from the broth. This can then be consumed following the instructions of the medical procedure.
You can later use the remaining broth as you normally would – maybe even adding back your cooked chicken for a chicken noodle soup, or other dishes.