Some practical and theoretical comments
As a child I was taught I was morally depraved because of the way my body reacts to food.
And while I am sure there is plenty of excellent scientific advice in something like the NHS’s dietary advice, the overarching approach drives me crazy because, ultimately, the human body is not a machine, but a complex, living, dynamic, organic aspect of the human person. I don’t need to know that it is generally more ideal to eat vegetables whole than pureed. I need to know what to do given that I mostly can’t.
“Don’t listen to your body”* is surely the worst food rule of all. The human body, which is an integral part of the person, deserves respect. Brother or sister ass should not be force-fed and cursed for not acting exactly as wanted, but gently and respectfully trained, with empathy and kindness and acceptance of real limitations of whatever kind.
It isn’t clear exactly what my physical difficulties are – probably sensory defensiveness (it is likely I have sensory processing disorder of some type; certainly I have dyspraxia), and possibly also some sort of mild swallowing difficulty and/or general digestive sensitivity**.
The worst problem I have with eating an adequate diet is that I am pretty much literally incapable of eating most cooked vegetables, at least in any quantity, and I don’t find it comfortable to eat raw fruit either. I also have a lot of difficulty with new foods. Texture seems to be the most significant issue, in that I can eat soft mashed potato quite happily, but cannot eat more than a few mouthfuls of the firmer sort without my body reacting as if I was trying to eat soil or cloth. I also over-react to strong or strange flavours and odd flavour/texture combinations.
I’d emphasise that I’m not a nutritionist and what follows is not intended to be scientific dietary advice: it is a set of things I’ve found work for me personally on the vexed question of fruit and veg, which I hope may be a useful starting point for others with similar issues with this food group.
Small portions of new foods; avoiding creating an acquired dislike by pushing it to a bad physical reaction.
Eating slowly; and keeping a glass of water or other drink by while eating.
Coleslaw – particularly bland coleslaws with a lot of dressing and finely shredded carrot and cabbage. I can’t cope with carrots and raisins together, though. Try cheese coleslaw if lack of protein is a problem too.
Salad leaves with dressing – I find most dressings fine, so long as they change the texture. Salad cream is my personal favourite. Squeezy mayonnaises tend to have a better texture than those that come in jars.
Red onions with salad cream.
Cream of tomato soup. I’ve had varying success with other cream-of soups. I am more tolerant of tomatoes and onions than I am of most vegetables.
I’ve had a certain amount of success taking tinned soups with whole vegetables, that I couldn’t eat as they were, and putting them through a blender until completely pureed.
Eating soup with bread greatly increases my tolerance of the texture of the vegetables in the soup. Dryish, crusty bread works best for this.
Strained vegetable broth. Cook vegetables to death so all the nutrients end up in the water, and then strain them out of the water and either use the water in further cooking, e.g. gravy, or eat as soup. (Search for vegetarian alternatives to bone broth for recipes. Bone broth may be worth trying too, given it is supposed to be nutritious, though strictly speaking it isn’t part of the vegetable hegemony! Be cautious with it, though – it made me quite sick when I took in too much too soon, and that’s apparently not unusual, even among those who find it helpful long term).
Fruit/fruit and vegetable smoothies. Typically, I use banana and other fruit blended in milk and yoghurt, with ground flax and chia seeds, and added cereal or wheat bran for fibre. And a spoonful of cocoa and/or spices. This is one of my favourite approaches, as the texture and nutrition can be varied a lot. It’s also possible add raw eggs (check they are safe in your area), and/or nut butters, if extra protein would be useful.
Smoothie bread pudding. Instead of using raisins etc. among the bread, blend bananas and strawberries, cocoa and spices, with the milk and eggs, pour over the bread, and bake as normal. This gives a very smooth texture. It makes a good frozen dessert too, though it needs to be allowed to soften for a few minutes out of the freezer before eating.
Brown bread, wholegrains, wheat bran, and other cereal sources of fibre.
Most tinned beans, chickpeas, and lentils, in moderation and mixed with other foods. Pureeing beans and using them in a sauce or coating on meat works quite well. I can’t take green beans or peas at all, except for pureed peas in soup. Rice and meat/fish salads tend to be quite good with beans or lentils.
Small portions of fresh fruit – however much can be eaten without discomfort. I tend to assume that eating one segment of orange, one slice of apple, half an apricot, two grapes, is better than not eating any. I don’t do this much at present because I live on my own and it would run to a lot of waste, but it may work within a family setting.
I find fresh pulpy fruits, such as mango or banana, easier to take in than fresh juicy fruits like apples.
Real fruit yoghurt. Puree fresh or frozen fruit with plain yoghurt – and spices/cocoa/vanilla essence/instant coffee/honey etc. if desired. Using fruit that’s currently frozen and eating straight away gives a different texture. In theory using pureed fruit should work with frozen yoghurt and ice cream as well.
Relishes and pickles. Again, probably not ideal. But sandwich pickle and sandwich spread and burger relish do generally contain real vegetables, and the way they are prepared and eaten tends to be relatively friendly to texture problems. I usually eat chips with relish rather than ketchup.
Vegetables combined with bread and meat or bread and cheese. I can eat a lot of fresh salad in a burger that I would have no hope of eating on its own. Similarly, I can eat peppers and tomatoes and onion in unusual quantity on pizza, or in a sandwich with bread and cheese. I also get on quite well with things like chopped onion in tuna mayonnaise sandwiches, though I find it tends to be necessary to chop vegetables quite small (use a food processor). I’ve found that the trick with this is to add the size of portion I can eat comfortably and no more, even if all the textbooks are screaming at me that I must, must, MUST eat a larger portion.
Stewed fruit, and stewed fruit desserts such as crumbles.
Tinned peaches and apricots. These generally have a softer texture than fresh.
Dried fruit, such as raisins and apricots. I like eating dried fruit in tart, plain, Greek-style yoghurt. Raisins and dark chocolate drops in yoghurt are one of my favourite desserts.
*Clarification: I mean listen to the body as a whole, not gratify immediate sensual preference without thought. There is a difference between the mind behaving like a slave-driver towards the body, and its behaving like a group leader towards a valued colleague. Interestingly, I am using the same underlying structural reasoning in my approach to food and healthy eating (i.e.: respect the body as part of the person) as I do in relation to chastity (sexual ethics), and I think that is probably correct.
**It is possible to have a physical difficulty without the explanation being clear! The explanation explains the causes of the pre-existing physical difficulty, rather than the difficulty being brought into being by the explanation. Our social culture has a strong tendency to treat disability as if it was the explanation and not the thing explained, and to treat anything unexplained as if it was unreal.