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Georgian cuisine

Pkhali (vegetable and walnut pate)

Cooked spinach, beetroot or beans blended with walnut paste, garlic and herbs, served cold.

With care: in a safer version

Pkhali (vegetable and walnut pate) — dish photo
Pkhali (vegetable and walnut pate) — Georgian cuisine. Photograph of the dish.

Ingredients

  • spinach or beetroot
  • walnuts
  • garlic
  • coriander
  • vinegar
  • blue fenugreek
  • pomegranate seeds
  • salt

How it is prepared

The vegetables are boiled, squeezed, finely chopped, mixed with walnut paste and chilled.

Food safety with low immunity

  • Nuts should be fresh, packaged and mould-free; do not use old nuts or nuts with damaged shells.
  • When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.
  • Wash raw vegetables and herbs well under running water. During neutropenia some teams advise avoiding raw salads and herbs — ask about your own rules.

How to prepare it during treatment

Contains raw herbs, raw garlic and pomegranate seeds and is stored cold. During low counts, check with your team; make it fresh at home and eat it soon.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Make it fresh, keep it chilled and eat it the same day. Do not leave it out on the table.

Reheating

Eaten cold — not reheated. That is why freshness and the fridge matter.

Symptoms it may suit

  • Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.
  • Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Heart disease. Lots of green herbs or leaves (vitamin K). If you take blood-thinning medicine, discuss keeping the amount steady with your team.
  • Stomach and gut. High in fibre. With bowel inflammation, diarrhoea or after bowel surgery, discuss suitability with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Georgia: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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