Acid Reflux Recovery Diet And Recipes

[Guest guest]

Free-Reprint Article Written by: Richey

See Terms of Reprint Below.

*****************************************************************

*

* This email is being delivered directly to members of the group:

*

*

*

*****************************************************************

We have moved our TERMS OF REPRINT to the end of the article.

Be certain to read our TERMS OF REPRINT and honor our TERMS

OF REPRINT when you use this article. Thank you.

This article has been distributed by:

http://Article-Distribution.com

Helpful Link:

The Digital Millennium Copyright Act - Overview

http://www.gseis.ucla.edu/iclp/dmca1.htm

---------------------------------------------------------------------

Article Title:

==============

Acid Reflux Recovery Diet And Recipes

Article Description:

====================

The key to acid reflux recovery is to eat only mild, easy to

digest food until the esophagus has healed. The trick is to make

it fun and delicious. Try these quick and easy recipes. They

helped me get out of the acid reflux syndrome - I hope they help

you, as well. Bon Appetite!

Additional Article Information:

===============================

2392 Words; formatted to 65 Characters per Line

Distribution Date and Time: 2008-02-12 10:24:00

Written By: Richey

Copyright: 2006-2008

Contact Email: mailto:jeremywind@...

Richey's Picture URL:

http://www.refluxgoneforever.com/images/Pic.jpg

For more free-reprint articles by Richey, please visit:

http://www.thePhantomWriters.com/recent/author/charles-stewart-richey.html

=============================================

Special Notice For Publishers and Webmasters:

=============================================

If you use this article on your website or in your ezine,

We Want To Know About It. Use the following URL to let

us know where you have used this article, and we will

include a link to your website on thePhantomWriters.com:

http://thephantomwriters.com/notify.php?id=3021 & p=load

HTML Copy-and-Paste and TEXT Copy-and-Paste

Versions Of Article Are Available at:

http://thePhantomWriters.com/free_content/db/r/acid-reflux-recovery-recipes.shtm\

l#get_code

---------------------------------------------------------------------

Acid Reflux Recovery Diet And Recipes

Copyright © 2006-2008 Wind Publishing

Written by: Richey

REFLUX GONE FOREVER, Natural Acid Reflux Remedies

http://www.refluxgoneforever.com

Curing oneself of the condition called acid reflux can be

accomplished by using natural, healthy methods. I suffered from

this condition for years, taking harmful, expensive PPI drugs

(proton inhibitors), which only masked the symptoms. These

drugs, not only had myriad side effects, but became ineffective

over time. I was forced to find another answer. I wanted to

cure myself without the use of drugs. My doctor was no help. He

didn't have a clue about natural healing and nutrition. After a

great deal of research I discover that with the proper use of

herbs, health store items, meditation, exercise and diet, one can

heal themselves of acid reflux.

The first thing that I learned is that acid reflux, sometimes

called gerd (gastro esophageal reflux disease), is not a disease

at all. Contrary to what the medical community would have us

believe, it is simply a condition, brought on by poor eating

habits. Besides eating the wrong foods, not chewing food

properly is probably the root cause of this ailment.

The Acid reflux condition would not exist without a damaged

esophagus and a weakened LES (lower esophageal sphincter). If

the condition is to be eliminated, healing the esophagus must be

the first order of business.

During this reflux recovery period, eating anything which could

irritate or damage the esophagus, must be avoided. Things like

poorly chewed chips, crackers, cereal or any hard foods with

sharp edges are culinary culprits - they cause little lacerations

to develop in the esophagus. Until the lacerations have had a

chance to heal, spicy foods, such as acidic tomato products, hot

peppers, raw garlic and raw onions should also be eliminated from

the diet. They just further irritate the condition. Smoking and

drinking alcohol relax the LES, allowing stomach acid to splash

up into the esophagus, thus impeding the healing process.

The key to acid reflux recovery is to eat only mild, easy to

digest food until the esophagus has healed. Eat early, giving

yourself at least three hours of sitting or walking time before

lying down. Eat slowly and chew your food completely. Last, but

not least, try to eat in a relaxed, pleasant and stress free

environment.

I have listed a few of my favorite recipes that I enjoyed during

my own recovery period. They can be made quickly and easily.

Try doubling these recipes so that you can reheat them later in

the week... less time in the kitchen. Remember that cooking from

scratch, instead of relying on convenience foods, is a better

approach to good health, in general. It's also nice to know what

you're really eating.

For breakfast, I believe that fresh fruit is the best way to go.

I especially like melon and papaya. For lunch I eat more fruit

like apples, bananas and, perhaps some almonds, or walnuts.

It's better to eat many little healthy meals during the day. I

try to buy only organic fruits, however, sometimes when I am

rushed, I purchase " ready to go " containers of mixed fruit at the

grocery store. Try to stay away from pineapple, as I find it

hard to digest.

How about starters in the evening? Serving vegetables raw is the

ultimate healthy way to present them.

Try creating a beautiful platter of crudité (crew di tay) better

known as elegant rabbit food. Serve it with a savory tofu dip.

Use cauliflower, broccoli, English cucumbers, radishes, green &

yellow zucchinis, Belgium endive, carrot sticks, whole small

mushrooms, or whatever appeals to you. Cut the vegetables in bite

size pieces for dipping. The Belgium endive is a natural edible

scoop for dipping. Just cut off the ends and peel off the

leaves.

Make the tofu dip by putting one package of soft or silken tofu

in a food processor or blender, adding garlic powder, cumin,

paprika and chopped chives or parsley for flavor and color.

Season with salt & pepper to taste. Add a little fresh squeezed

lemon juice if the mixture is too thick. Process until smooth

and creamy. If you are in a rush, ready made dips and raw

vegetable platters are available in the produce sections of most

supermarkets, but make a concerted effort to eat only organic, if

possible.

I hope that you enjoy the following dishes. Even though I have

cured myself of acid reflux, I still serve these recipes on a

regular basis. I prefer food slightly under cooked. Feel free

to adjust the cooking times and seasonings according to your own

taste.

Bon appetite!

Sautéed White Fish On A Bed Of Mashed Potatoes

This recipe is for one serving. Increase the ingredients for

additional servings as needed.

* One 4oz filet of white fish (orange roughly, sole, turbot,

flounder, etc)

* One med. Potato

* Steamed green vegetable such as broccoli, spinach, peas

or asparagus

* Parsley or chives for garnish

* 1/4 tbsp unsalted butter, olive oil or Pam

We will start with the potatoes because they take the longest to

cook and they tend to retain their heat the longest. (The fish

and vegetable take only minutes to cook.)

Peel and cube potato. Place in cold water to cover. Bring to

the boil, and then simmer until fork tender. Drain, leaving just

enough cooking liquid for mashing or whipping. You may also use

the vegetable broth (recipe below) instead. Add salt to taste.

Hold in a warm place.

Season fish with salt and pepper to taste. Place non-stick

sauté pan over med high heat. Add butter, oil or spray with Pam.

When not quite smoking, add fish. Cook two minutes, turn and

cook other side for two minutes, or until the filet is light

brown and cooked through. If the filet is very thin, one minute

on each side may be enough. (You can broil or bake the fish if

desired)

Serve fish on top of mashed potatoes, surrounded by the steamed

vegetables. Garnish with chopped parsley or chives.

Vegetable Broth

This broth is very alkaline and rich in minerals. It can be

served as a simple soup, or used as a stock (as above) for

cooking. Cook and save the potatoes and beets to use as a

vegetable side dish or to add to soup.

* 2 cups red skinned potato peelings

* 3 cups celery stalk

* 2 cups celery tops

* 2 cups beet tops

* 1 small zucchini or yellow squash

* 2 cups carrots

* One small onion

* Sprig of parsley

* 2-1/2 quarts distilled water

Chop all vegetables into very fine pieces. Place in water and

bring to the boil. Simmer for 20 minutes. Strain & refrigerate

for future use.

Note: By cooking pearled barley in the finished broth with the

addition of chopped vegetables, one can prepare a healthy soup

for a first course.

Pasta Primavera

Primavera means " spring " in Italian. This pasta dish offers a

great opportunity to use all the wonderful fresh spring

vegetables at your disposal. However, you can make this dish

anytime of the year by using whatever fresh vegetables you can

find at your food market. I have chosen a mixture of vegetables

that I happen to love, for this recipe. You can use these or

replace them with your favorites. During the reflux healing

period, try to stay away from tomatoes, raw onions and raw

garlic. I have included garlic in this recipe (*see note

regarding roasted garlic). If you can tolerate a little garlic,

then make sure to cook it well at a low temperature, without

browning it. If you want to be a bit daring, you can add the

optional cup of heavy cream. You may substitute parsley for the

basil and the penne regatta for fettuccini, or another pasta.

The whole family can enjoy this classic pasta dish.

* 1 cup sliced mushrooms

* 1 cup sliced carrots

* 1 cup baby peas

* 1 cup sliced asparagus spears

* 1 cup snow peas or sugar snaps

* 2 cloves garlic finely chopped or roasted

* 1 lb. penne regatta

* 1 tsp. salt

* 3 tbsp extra virgin, first cold pressed olive oil

* 1/2 cup shredded basil

* 1/2 cup Parmigiano-Reggiano cheese

* 1/2 cup heavy cream (optional)

Place a steamer basket in a pot with a small amount of water and

bring to the boil. Place vegetables in basket, cover and steam

until tender (about 4 minutes). Rinse under cold running water

to stop the cooking and preserve the color, and drain.

To a large pot of boiling water, add salt and the penne regatta.

Cook uncovered according to the instructions on box, preferably

al dente.

Meanwhile in a large sauté pan, heat the olive oil. Add the

garlic and cook at a low flame for a couple of minutes (do not

brown). Add the steamed vegetables and optional heavy cream and

raise the heat to medium. Cook just enough to heat.

Drain the pasta and add to the sauté pan and mix well.

Sprinkle with Parmigianino Reggiano, and shredded basil. Heat

the dish thoroughly and serve. If the dish needs more salt, use

extra cheese instead, at the table. Serve this dish with a heart

of romaine salad with lemon chive dressing (recipe below)

NOTE: It takes more than two cloves of roasted garlic, for this

recipe. On a sheet of aluminum foil place two heads of garlic

and cut the stem end off with a knife. Drizzle a little olive

oil over them and wrap tightly. Bake in a 400 degree oven for

one hour. When cool enough to handle, squeeze out the roasted

garlic, into a bowl, discarding the shells. Mash well with a

fork.

Another use for roasted garlic is my version of pesto sauce. I

use walnuts instead of pine nuts, which I find indigestible, with

the roasted garlic and basil. Use whatever proportion you like

and drizzle first pressed, extra virgin olive oil into the

blender. If your sauce is too thin, adjust with more walnuts,

basil and garlic. If it is too thick, use more olive oil. This

is all a matter of taste. Serve with your favorite pasta. I

prefer linguini or fettuccini.

Lemon Chive Salad Dressing

This is a simple, yet classic vinaigrette for green salads. Use

heart of Romaine, Boston or Bipp lettuce. Make this dressing and

hour or so before serving, in order that the chive flavor is

fully incorporated. Remember to toss well before serving. The

advantage here is using lemon juice, instead of vinegar. I find

that lemon juice becomes alkaline after being ingested.

* 1 lemon juiced

* Sea salt (pinch)

* 3 tbsp. extra fine sugar

* 6 tbsp. extra-virgin olive oil

* 6 tbsp. minced chives (you can't have too many)

* Freshly ground black pepper

Combine lemon juice, salt and sugar in a mixing bowl. Whisk

until the sugar and salt are dissolved. Continue whisking in the

olive oil, chives and several grinds of pepper. Keep whisking

until dressing is emulsified.

NOTE: You can make this dressing for two by reducing the lemon

juice to two tbsp. and the other ingredients by 1/3.

Keep left over dressing in a jar in fridge for future use. It

will keep for about a week.

Savory Lentils With Texmati Brown Rice

* 1 lb of organic lentils (2 1/2 cups), rinsed

* 8 cups water or stock

* 1 onion, chopped

* 3 cloves of garlic, chopped

* 2 carrots, sliced

* 2 stalks celery, chopped

* 1 bay leaf

* 2 sprigs of thyme, or 1/2 tsp dried

* Organic Texmati brown rice (follow instructions on package)

To a large pot bring water and lentils to a boil. Add other

ingredients. Reduce to the simmer, partially covered. Cook

until tender (about 20 to 30 minutes), stirring occasionally and

adding more liquid as needed.. Remove the bay leaf and thyme

sprigs. Season with salt and freshly ground black pepper to

taste. Serve over organic Texmati brown rice. Garnish with

chopped parsley. Serve with a light green salad, dressed with

the lemon chive dressing above.

Baked Chicken Breasts on Mushroom Caps

With Steamed Broccoli And New Potatoes

* 6 chicken breasts (either bone in or halves with skin on)

* 1 tsp dried thyme

* Olive oil

* 6 large Portobello mushrooms (or enough smaller mushrooms

to cover the bottom of the baking pan)

* 1 tbsp minced garlic

* Salt & pepper to taste

* 2 cups dry white wine or dry vermouth

* 1/4 cup fresh chopped parsley

Place rack in center of oven and preheat to 400 degrees.

Into a lightly oiled baking pan, large enough to hold chicken

breasts, arrange mushrooms gill side down. Sprinkle with minced

garlic, salt & pepper. Pour wine over mushrooms. Place chicken

breasts skin side up over mushrooms and brush with olive oil.

Bake uncovered about 20 minutes, until the breasts are golden

brown. If the wine has evaporated during the cooking process,

add a little more (for those of you who can't tolerate alcohol,

keep in mind that it burns off during the cooking process,

leaving only the flavor).

Baste the breasts with the pan juices and turn over. Cook until

breasts are completely done and springy to the finger, about 15

minutes more.

With a slotted spoon, place the chicken and mushrooms on a

platter, mushrooms on the bottom and breasts on top, skin side

up. Skim off excess fat and spoon juices over the chicken.

Sprinkle with parsley.

Serve with steamed broccoli and boiled new potatoes. (Substitute

brown rice for potatoes, if desired)

Stir Fried Shrimp And Vegetables

Served Over Millet, Brown Rice Or Quinoa

* 3 tbsp Canola oil

* 1 lb. raw medium peeled shrimp

* 2 cups broccoli florets

* 2 cups sliced mushrooms

* 4 scallions, trimmed and chopped

* 2 tbsp Garlic, minced

* 2 tbsp fresh ginger, minced

* 1 cup cold vegetable broth (see recipe above), mixed with

2tbsps, cornstarch

* 1 package of organic millet

Into a hot wok or sauté pan pour oil until just smoking.

Add vegetables and stir constantly to cook al dente.

Add shrimp and continue to stir until just turning pink.

Add broth and cover for a couple of minutes until shrimp is

almost done.

Uncover and add cornstarch mixture, stir until thickened and turn

off heat.

Serve over millet cooked according to package instructions.

Season to taste with tamari light soy sauce.

NOTE: This dish must be done very quickly, as you don't want to

over cook the shrimp or the vegetables. I have chosen Millet

because it is an extremely alkaline grain. It is neutral in

taste and will absorb the flavors of this dish. You may

substitute brown rice instead.

Bon Appetite!

---------------------------------------------------------------------

Richey resides in Pike County, PA.

Mr. Richey is a self-educated expert on how to cure acid reflux

disease, by natural means and has written an extensive report

entitled, " REFLUX GONE FOREVER, Natural Acid Reflux Remedies " .

He explains how the proper application of herbs, health store

items, meditation, diet and exercise can heal acid reflux,

gerd and heartburn, without the use of drugs.

For information on how to heal acid reflux the natural way,

go to: http://www.refluxgoneforever.com