Along with conventional and natural medical treatments, some gout diet recipes can play a key role in relieving pain. Certain medicinal foods, when consumed in time, may reduce and prevent future attacks. Always check with your health practitioner before using gout diet foods to treat serious health conditions.
Blood Orange and Duck Confit Salad
Here’s an extra-special salad that will satisfy your craving for meat without aggravating your gout. Duck is one of the best meat options, and oranges are full of vitamin C, which research suggests could reduce uric acid levels.
Ingredients: 1 tablespoon sherry vinegar; 4 blood oranges, divided (3 sectioned, about 1 cup; 1 juiced, about ¼ cup); 1 teaspoon Dijon mustard; 1 tablespoon olive oil; ¼ teaspoon salt; ¼ teaspoon pepper; 1 small duck confit leg (5-6oz.), shredded, skin, fat, and bones discarded (about ¾ cup); 6 cups mixed winter salad greens (such as romaine, escarole, and spinach); 1/4 cup skinned chopped hazelnuts, toasted.
In a small bowl, combine vinegar, orange juice, mustard, and oil, whisking well. Whisk in salt and pepper. In a large bowl, combine shredded duck, salad greens, hazelnuts, and orange sections. Drizzle with vinaigrette. Serve.
Lemon-and-Sage Roasted Chicken
This easy gout diet recipe enhances the flavors of roasted chicken with lemon and sage. The roasted parsnips, carrots, and turnips on the side are rich in flavor, not purine!
Ingredients: 2 lemons, thinly sliced; 6 fresh sage leaves; 1 chicken; 3 teaspoon olive oil, divided; ¾ lb. parsnips, peeled and trimmed; ¾ lb. carrots, peeled and trimmed; ½ lb. turnips, peeled and trimmed; 1 lb. fingerling potatoes, halved; 2 tablespoons chopped fresh thyme.
Preheat oven to 425°. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 teaspoon oil over chicken. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 165°. Transfer chicken to a cutting board; let rest for 15 minutes.
Cut root vegetables into matchsticks. Toss with potatoes in a baking pan with remaining oil and thyme. Roast stirring occasionally for 45 minutes or until tender. Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.
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