Nutritious. Easy. Vibrant. These are three qualities I aim for when creating blenderized tube feeding recipes. This recipe has it all. Perfect nutrient density (1 calorie per mL) with plenty of protein and vitamin C. Even better, the ingredients are simple and this recipe can be made in a matter of minutes. Just thaw the peas by rinsing them under warm water. Only the potatoes need cooking. Toss everything into the blender and blend until you have a smooth fluid texture.
The best part of this blenderized tube feeding recipe is the vibrant green colour and the fresh fragrance of lemon, peas and dill. If you'd like to enjoy this meal by mouth, it's delicious heated up as a soup or enjoy it cold as a refreshing summer meal.
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1 cup thawed frozen peas
2 tbsp whole milk ricotta cheese (substitute firm tofu for vegan/dairy free)
1 tbsp olive oil
2 tsp lemon juice
1 tsp lemon zest
1 tsp chopped fresh dill
½ cup steamed potatoes
¾ cup vegetable broth
Blend all ingredients together until smooth. If you want a thinner texture, add a little more broth. Strain as needed and enjoy!
This recipe makes around 400 mL and provides approximately 400 calories, 14 g protein, 18 g fat, 40 g net carbohydrate, 10 g fibre, 600 mg sodium (use low sodium broth to reduce recipe sodium content if desired), 220 mg phosphorus and 630 mg potassium.