Comments on: What to Eat when Chewing is a Pain http://blogs.smithsonianmag.com/food/2009/02/what-to-eat-when-chewing-is-a-pain/ A Heaping Helping of Food News, Science and Culture Fri, 24 May 2013 17:26:29 +0000 hourly 1 http://wordpress.org/?v=3.4 By: mary woodhead http://blogs.smithsonianmag.com/food/2009/02/what-to-eat-when-chewing-is-a-pain/comment-page-1/#comment-147 mary woodhead Mon, 09 Feb 2009 21:35:24 +0000 http://blogs.smithsonianmag.com/food/?p=796#comment-147 My husband and I have been trying to eat more fruits and vegetables and last night for dinner (we had a late lunch) had baked apples with not too much sugar topped with greek yogurt. It was soft, warm and tasty. My husband and I have been trying to eat more fruits and vegetables and last night for dinner (we had a late lunch) had baked apples with not too much sugar topped with greek yogurt. It was soft, warm and tasty.

]]> By: Harry http://blogs.smithsonianmag.com/food/2009/02/what-to-eat-when-chewing-is-a-pain/comment-page-1/#comment-144 Harry Fri, 06 Feb 2009 13:36:27 +0000 http://blogs.smithsonianmag.com/food/?p=796#comment-144 Fruit smoothies are dead easy, no recipe needed, no special blender needed. Just put the fruit in the blender and hit "go." The flavor and thickness will vary according to your ingredients. Bananas make them thick, melon makes them thin. You can also add yogurt and/or cottage cheese, which adds dairy and makes them thicker. I advise against adding ice. Adding ice means you have to eat (drink?) the smoothie now or it turns way thin and watery. If you don't add ice then you can have some now and some later. Fruit smoothies are dead easy, no recipe needed, no special blender needed. Just put the fruit in the blender and hit “go.”

The flavor and thickness will vary according to your ingredients. Bananas make them thick, melon makes them thin. You can also add yogurt and/or cottage cheese, which adds dairy and makes them thicker.

I advise against adding ice. Adding ice means you have to eat (drink?) the smoothie now or it turns way thin and watery. If you don’t add ice then you can have some now and some later.

]]> By: Abra (French Letters) http://blogs.smithsonianmag.com/food/2009/02/what-to-eat-when-chewing-is-a-pain/comment-page-1/#comment-143 Abra (French Letters) Thu, 05 Feb 2009 21:25:11 +0000 http://blogs.smithsonianmag.com/food/?p=796#comment-143 Here in France many vegetables are served in purée form, and are adored by adults and kids alike, dental issues or no. In addition to the normal purée of potatoes, you can also make a great purée of apples and celery root, or parsnips and carrots, or spinach with a little cream, or winter squash and a splash of maple syrup, and so on practically forever. Your imagination is the only limit. I especially like to make purées of whatever leftover cooked vegetables I have in the fridge, then dollop them onto the plate as an ever-changing array of side dishes. Just a spoonful of two or three different purées on a plate automatically dresses it up and makes eating your vegetables more fun. Here in France many vegetables are served in purée form, and are adored by adults and kids alike, dental issues or no. In addition to the normal purée of potatoes, you can also make a great purée of apples and celery root, or parsnips and carrots, or spinach with a little cream, or winter squash and a splash of maple syrup, and so on practically forever. Your imagination is the only limit. I especially like to make purées of whatever leftover cooked vegetables I have in the fridge, then dollop them onto the plate as an ever-changing array of side dishes. Just a spoonful of two or three different purées on a plate automatically dresses it up and makes eating your vegetables more fun.

]]> By: Cheryl Carlin http://blogs.smithsonianmag.com/food/2009/02/what-to-eat-when-chewing-is-a-pain/comment-page-1/#comment-142 Cheryl Carlin Thu, 05 Feb 2009 21:00:14 +0000 http://blogs.smithsonianmag.com/food/?p=796#comment-142 Eggs would probably be a good bet. They are pretty soft when scrambled with cheese. Yum :) Eggs would probably be a good bet. They are pretty soft when scrambled with cheese. Yum :)

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