Silken Flame
Acid Reflux Recovery Diet and Recipes
Charles Stewart Richey
Curing is the condition called acid reflux can be achieved by to natural, healthy methods. I suffered from this condition for years, taking harmful, expensive PPI drugs (proton inhibitors), which only masked the symptoms. These drugs had not only numerous side effects, but was not effective over time. I was forced to a different answer. I wanted to heal myself without using drugs. My doctor was no help. He had no clue about natural healing and nutrition. After much research I discovered that with the proper use of herbs, health store items, meditation, exercise and nutrition, can heal themselves of acid reflux.
The first thing I learned is that acid reflux, also known as Gerd (gastroesophageal reflux disease) is not a disease at all. Contrary to what the medical community would have us believe, it's just a condition caused by poor eating habits. Besides eating the wrong foods, not chewing food properly is probably the cause of this disease.
The Acid reflux condition would not exist without a damaged esophagus and a weakened LES (lower esophageal sphincter). If the condition is eliminated, the healing of the esophagus, the first order of business.
During this reflux recovery period, the eating anything that could irritate or damage the esophagus should be avoided. Things like poorly chewed chips, crackers, cereal or hard foods with sharp edges culinary culprits – they cause little lacerations to develop in the esophagus. Until the lacerations have had a chance to heal, spicy foods, such as pickled tomatoes, 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, leading to 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, you give yourself at least three hours of sitting or lying before running. Eat slowly and chew your food completely. Last but not least, try to eat in a relaxed, pleasant and stress-free environment.
I mentioned a few of my favorite recipes that I enjoyed during my recovery period. They can be made quickly and easily. Try doubling of these recipes, so you will warm up in the week ….. less time in the kitchen. Remember that cooking from scratch, instead of relying on convenience foods is a better approach of good health in general. It's also nice to know what you really eat.
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 much better to eat small healthy meals throughout the day. I try to to buy only organic fruits, but sometimes when I'm rushed, I purchase "ready to go" containers of mixed fruit at the supermarket. Try to stay away from pineapple, find 'm finding it hard to digest.
How about starters in the evening? Serving vegetables raw is the ultimate healthy way to present.
Try creating a nice dish of crudite (crew di Tay), better known as elegant rabbit food. Serve with a savory tofu dip. Use cauliflower, broccoli, English cucumbers, radishes, green and yellow zucchinis, Belgium endive, carrot sticks, whole small mushrooms, or whatever appeals to you. Cut the vegetables into smaller pieces for dipping. The Belgium endive is a natural edible scoop for dipping. Simply cut off the ends and pull the leaves.
Make the tofu dip by putting one package of soft tofu or silk a food processor or blender, adding garlic powder, cumin, paprika and chopped chives or parsley for flavor and color. Season to taste with salt and pepper to taste. Add a little freshly squeezed lemon juice if the mixture is too thick. Process until smooth and creamy. If you're in a rush, ready made dips and raw vegetable platters are available in production sections of most supermarkets, but a concerted effort to eat only organic, if possible.
I hope you enjoy the following dishes. Even though I cured myself of acid reflux, I still serve these recipes on a regular basis. I prefer a little less cooked food. Feel free to adjust the cooking times and seasonings to your taste.
Enjoy!
Fried 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 vegetables such as broccoli, spinach, peas or asparagus
Parsley or chives for garnish
¼ tbsp unsalted butter, olive oil or Pam
We will start with the potatoes because it is 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 a boil, then simmer until fork tender. Drain, with just enough cooking liquid for mashing or whipping. You can also use of vegetable stock (recipe below). Add salt to taste. Keep in a warm place.
Season fish with salt and pepper to taste. Place non-stick 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 soup
This broth is very alkaline and rich in minerals. It can be served as a simple soup, or used as a share (as above) for cooking. Cook and save the potatoes and beets to use as a vegetable side dish or add to soup.
2 cups red skinned potato skins
3 cups celery stalk
2 cups celery tops
2 cups beet tops
1 small zucchini or yellow squash
2 cups carrots
A small onion
Sprig of parsley
2 ½ quarts distilled water
Chop all vegetables into very fine pieces. Place in water and bring to a boil. Simmer 20 minutes. Strain and refrigerate for future use.
Note: By cooking grains in the finished broth with the addition of chopped vegetables, one can prepare of a healthy soup for a first course.
Pasta Primavera
Primavera means "spring" in Italian. This pasta dish offers a great opportunity to all the wonderful fresh spring vegetables at your disposal to use. However, you can dish anytime of the year with the help of some fresh vegetables available at your food market. I chose a mixture of vegetables that I happen, the 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 garlic in this recipe (* see note regarding roasted garlic). If you tolerate a little garlic, make sure than to properly cook at a low temperature, without Browning. If you want to be a bit daring, you can use the optional cup whipped 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 chopped asparagus
1 cup snow peas or sugar snaps
2 cloves garlic chopped or roasted
1 pound penne regatta
1 tsp. salt
3 tablespoons extra virgin, first cold pressed olive oil
½ cup shredded basil
½ cup Parmigiano-Reggiano cheese
½ cup heavy cream (optional)
Place a steamer basket in a pot with a small amount of water and bring to a boil. Place vegetables in basket, cover and steam until tender (about 4 minutes). Rinse under cold running water to stop cooking and preserve the color, and drain.
In a large pot of boiling water, add salt and the penne regatta. Cook uncovered according to the instructions on the box, preferably al dente.
Meanwhile in a large bowl, heat the olive oil. Add the garlic and cook over low heat a few minutes (not brown). Add the steamed vegetables and optional heavy cream and bring the heat to medium. Cook just enough to heat.
Drain the pasta and add to saute pan and mix well.
Sprinkle with Parmigianino Reggiano, and shredded basil. Heat the dish and serve well. If the court needs more salt, use extra cheese instead, at the table. Serve 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 aluminum foil place two heads of garlic and slice the stem end off with a knife. Drizzle a little olive oil over them and firmly packed. Bake in a 400 degree oven for one hour. If cool enough to handle, squeeze the roasted garlic in 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 the money you want and drizzle pressed, extra virgin olive oil in blender. If the 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 dressing
This is a simple, yet classic vinaigrette for green salads. Use heart of Romaine, Boston or Bippen lettuce. Make this dressing and hour or so before serving so that the chive flavor is fully incorporated. Remember to properly to throw before serving. The advantage here is using lemon juice instead of vinegar. I find that lemon juice is alkaline after swallowing.
1 lemon juiced
Sea salt (Pinch)
3 tbsp. extra fine sugar
6 tbsp. extra virgin olive oil
6 tbsp. minced chives (you can not too much)
Freshly ground black pepper
Combine lemon juice, salt and sugar in a mixing bowl. Beat the sugar and salt are dissolved. Continue whisking in the olive oil, chives and several grinds of pepper. Keep whisking until dressing emulsified.
(Note: You can use this dressing for two by reducing the lemon juice to two tbsp. And the other ingredients with 1 / 3.) Keep left on dressing in a jar in the refrigerator for future use. It remains for about one week.
Hearty Lentils with Brown Rice Texmati
1 lb of organic lentils (2 ½ cup), rinsed
8 cups water or stock
1 onion, chopped
3 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, chopped
1 bay leaf
2 sprigs thyme or ½ tsp dried
Texmati organic brown rice (follow instructions on the package)
To a large pot bring water and lentils to a boil. Add other ingredients. Reduce to a boil, 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 to taste with salt and freshly ground black pepper to taste. Serve over brown rice organic Texmati. Garnish with chopped parsley. Serve with a light green salad, dressed with the lemon chive dressing above.
Baked Chicken in mushroom caps
with steamed broccoli and new potatoes
6 chicken breasts (either bone in whole or half with skin)
1 tsp dried thyme
Olive oil
6 large portobello mushrooms (or enough smaller mushrooms on the bottom of the pan cover)
1 tablespoon chopped garlic
Salt and pepper to taste
2 cups dry white wine or dry vermouth
¼ cup chopped fresh parsley
Place rack in center of oven and preheat to 400 degrees.
In a lightly greased baking dish, large enough to hold chicken breasts, arrange mushrooms down Gill side. Sprinkle with chopped garlic, salt and pepper. Pour the wine over the 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. When the wine has evaporated during the cooking process, add a little more (for those of you who do not tolerate alcohol, keep in mind 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.
With a slotted spoon, place the chicken and mushrooms on a platter, mushrooms on the bottom and breasts on top, skin side up. Skim excess fat and spoon juices over chicken. Sprinkle with parsley.
Serve with steamed broccoli and boiled new potatoes. (Substitute brown rice for potatoes, if desired)
Stir-fried prawns and vegetables
Served on millet, brown rice or quinoa
3 tablespoons canola oil
1 lbs. raw medium peeled shrimp
2 cups broccoli florets
2 cups sliced mushrooms
4 scallions, trimmed and chopped
2 tablespoons garlic, minced
2 tbsp fresh ginger, minced
1 cup cold vegetable broth (see recipe above), mixed with 2tbsps, cornstarch
1 package of organic millet
In a hot wok or frying pan pour oil until just smoking
Add vegetables and stir constantly to cook al dente
Add the shrimp and stir until just turning pink
Add broth and cover for a few minutes to the shrimp is almost done
Discover and add cornstarch mixture, stir until thickened and turn off the fire
Serve over millet cooked according to packet instructions
Season to taste with tamari light soy sauce
Note: This dish must be done very quickly, if you do not want to cook the shrimp or vegetables. I have chosen Millet because It is an extremely alkaline grain. It has a neutral taste and will absorb the flavor of this dish. You may substitute brown rice instead.
For more information on how to reflux acid cure the natural way, go to: http://www.refluxgoneforever.com
About the Author
Improved my poem. Thoughts? Constructive criticism? ?
If I close my eyes I feel your soft mouth caress my cheek slowly you search our lips another crush silk flowers pressed into my summer diary Love and instinct Form a double helix intertwining blurring distinction Beyond This is because we are us And that makes it. To the base of my throat Lips smoldering Embossing my skin tingle with the signing of blue flame, blue eyes Fire should not feel so incredible. My heart is in cut time Anticipation Then you descend coaxing a finely tuned melodic sound From Heartstrings You hold the note and I know and trust how you handle the dynamics of how you pull my silent fermata Fire Courses by me licking my torso writhing The epicenter of the desire of your burning kiss
I like it, it's a descriptive picture without too happen.
whats written along the silken page
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