In the Kitchen after Stroke
Matt Lee Photography: food for thought
Cooking can be an activity that presents challenges for some stroke survivors, but it remains one of life’s necessities and, for some, great pleasures. Depending on where you are at in your stroke recovery journey you may be feeling frustrated at not cooking the way you used to. After the terrific response we received from readers when we recently posted our NSF colleague Emma’s recipe for a one-pot dish we thought we’d have a peek at the web for ideas other people have had – and kindly shared – about how to get around in the kitchen when your body responds differently to the way it used to.
- Bench tops: If bench tops are at an inconvenient height and modification is too expensive a butcher’s block or similar, height-adjustable table can be helpful for food preparation.
- Knife: A rocking knife can make it easier to chop with one hand.
- Chopping Board: Securing a chopping board to the bench prevents slip.
- Bowls & Pots: Bowls and pots can be secured to a surface with non-slip pads.
- Reading: If reading fine print is a problem, you can organise to have spices and other small items placed into a bigger container with instructions or use-by dates, etc, copied in large print.
- Frozen Veges: Frozen vegetables can be a healthy alternative when chopping is too difficult.
- Regularly used foods: spreads, bread, cereal, can be more accessible if they already opened and at eye height.
- Oven mits & Pan holders: Make sure oven mitts and pan holders are in clear view.
- Preparation: Look for recipes that healthy and can be prepared in large amounts without using too many pots (such as casseroles and soups).
- Safety: We think safety is paramount, whether you go back to cooking hot meals or even just a snack for yourself, so if you can, have someone look over your kitchen for any potential hazards.
Go to an Independent Living Centre for modified utensils