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Article #55: ACID REFLUX RECOVERY DIET AND RECIPES

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ACID REFLUX RECOVERY DIET AND RECIPES may substitute parsley for the basil and
11th May 2006 the penne regatta for fettuccini, or
Author: Charles Stewart Richey another pasta. The whole family can
Curing oneself of the condition called enjoy this classic pasta dish.
acid reflux can be accomplished by using 1 cup sliced mushrooms
natural, healthy methods. I suffered 1 cup sliced carrots
from this condition for years, taking 1 cup baby peas
harmful, expensive PPI drugs (proton 1 cup sliced asparagus spears
inhibitors), which only masked the 1 cup snow peas or sugar snaps
symptoms. These drugs, not only had 2 cloves garlic finely chopped or roasted
myriad side effects, but became 1 lb. penne regatta
ineffective over time. I was forced to 1 tsp. salt
find another answer. I wanted to cure 3 tbsp extra virgin, first cold pressed
myself without the use of drugs. My olive oil
doctor was no help. He didn't have a ½ cup shredded basil
clue about natural healing and nutrition. ½ cup Parmigiano-Reggiano cheese
After a great deal of research I ½ cup heavy cream (optional)
discover that with the proper use of Place a steamer basket in a pot with a
herbs, health store items, meditation, small amount of water and bring to the
exercise and diet, one can heal boil. Place vegetables in basket, cover
themselves of acid reflux. and steam until tender (about 4 minutes).
The first thing that I learned is that Rinse under cold running water to stop
acid reflux, sometimes called gerd the cooking and preserve the color, and
(gastro esophageal reflux disease), is drain.
not a disease at all. Contrary to what To a large pot of boiling water, add salt
the medical community would have us and the penne regatta. Cook uncovered
believe, it is simply a condition, according to the instructions on box,
brought on by poor eating habits. preferably al dente.
Besides eating the wrong foods, not Meanwhile in a large sauté pan, heat the
chewing food properly is probably the olive oil. Add the garlic and cook at a
root cause of this ailment. low flame for a couple of minutes (do not
The Acid reflux condition would not exist brown). Add the steamed vegetables and
without a damaged esophagus and a optional heavy cream and raise the heat
weakened LES (lower esophageal to medium. Cook just enough to heat.
sphincter). If the condition is to be Drain the pasta and add to the sauté pan
eliminated, healing the esophagus must be and mix well.
the first order of business. Sprinkle with Parmigianino Reggiano, and
During this reflux recovery period, shredded basil. Heat the dish thoroughly
eating anything which could irritate or and serve. If the dish needs more salt,
damage the esophagus, must be avoided. use extra cheese instead, at the table.
Things like poorly chewed chips, Serve this dish with a heart of romaine
crackers, cereal or any hard foods with salad with lemon chive dressing (recipe
sharp edges are culinary culprits - they below)
cause little lacerations to develop in * Note: It takes more than two cloves
the esophagus. Until the lacerations of roasted garlic, for this recipe. On a
have had a chance to heal, spicy foods, sheet of aluminum foil place two heads of
such as acidic tomato products, hot garlic and cut the stem end off with a
peppers, raw garlic and raw onions should knife. Drizzle a little olive oil over
also be eliminated from the diet. They them and wrap tightly. Bake in a 400
just further irritate the condition. degree oven for one hour. When cool
Smoking and drinking alcohol relax the enough to handle, squeeze out the roasted
LES, allowing stomach acid to splash up garlic, into a bowl, discarding the
into the esophagus, thus impeding the shells. Mash well with a fork.
healing process. Another use for roasted garlic is my
The key to acid reflux recovery is to eat version of pesto sauce. I use walnuts
only mild, easy to digest food until the instead of pine nuts, which I find
esophagus has healed. Eat early, giving indigestible, with the roasted garlic and
yourself at least three hours of sitting basil. Use whatever proportion you like
or walking time before lying down. Eat and drizzle first pressed, extra virgin
slowly and chew your food completely. olive oil into the blender. If your
Last, but not least, try to eat in a sauce is too thin, adjust with more
relaxed, pleasant and stress free walnuts, basil and garlic. If it is too
environment. thick, use more olive oil. This is all a
I have listed a few of my favorite matter of taste. Serve with your
recipes that I enjoyed during my own favorite pasta. I prefer linguini or
recovery period. They can be made fettuccini.
quickly and easily. Try doubling these Lemon chive salad dressing
recipes so that you can reheat them later This is a simple, yet classic vinaigrette
in the week.....less time in the kitchen. for green salads. Use heart of Romaine,
Remember that cooking from scratch, Boston or Bipp lettuce. Make this
instead of relying on convenience foods, dressing and hour or so before serving,
is a better approach to good health, in in order that the chive flavor is fully
general. It's also nice to know what incorporated. Remember to toss well
you're really eating. before serving. The advantage here is
For breakfast, I believe that fresh fruit using lemon juice, instead of vinegar. I
is the best way to go. I especially like find that lemon juice becomes alkaline
melon and papaya. For lunch I eat more after being ingested.
fruit like apples, bananas and, perhaps 1 lemon juiced
some almonds, or walnuts. It's better Sea salt (pinch)
to eat many little healthy meals during 3 tbsp. extra fine sugar
the day. I try to buy only organic 6 tbsp. extra-virgin olive oil
fruits, however, sometimes when I am 6 tbsp. minced chives (you can't have too
rushed, I purchase "ready to go" many)
containers of mixed fruit at the grocery Freshly ground black pepper
store. Try to stay away from pineapple, Combine lemon juice, salt and sugar in a
as I find it hard to digest. mixing bowl. Whisk until the sugar and
How about starters in the evening? salt are dissolved. Continue whisking in
Serving vegetables raw is the ultimate the olive oil, chives and several grinds
healthy way to present them. of pepper. Keep whisking until dressing
Try creating a beautiful platter of is emulsified.
crudité (crew di tay) better known as (Note: You can make this dressing for
elegant rabbit food. Serve it with a two by reducing the lemon juice to two
savory tofu dip. Use cauliflower, tbsp. and the other ingredients by 1/3.)
broccoli, English cucumbers, radishes, Keep left over dressing in a jar in
green & yellow zucchinis, Belgium endive, fridge for future use. It will keep for
carrot sticks, whole small mushrooms, or about a week.
whatever appeals to you. Cut the Savory Lentils with Texmati Brown Rice
vegetables in bite size pieces for 1 lb of organic lentils (2 ½ cups),
dipping. The Belgium endive is a natural rinsed
edible scoop for dipping. Just cut off 8 cups water or stock
the ends and peel off the leaves. 1 onion, chopped
Make the tofu dip by putting one package 3 cloves of garlic, chopped
of soft or silken tofu in a food 2 carrots, sliced
processor or blender, adding garlic 2 stalks celery, chopped
powder, cumin, paprika and chopped chives 1 bay leaf
or parsley for flavor and color. Season 2 sprigs of thyme, or ½ tsp dried
with salt & pepper to taste. Add a Organic Texmati brown rice (follow
little fresh squeezed lemon juice if the instructions on package)
mixture is too thick. Process until To a large pot bring water and lentils to
smooth and creamy. If you are in a rush, a boil. Add other ingredients. Reduce
ready made dips and raw vegetable to the simmer, partially covered. Cook
platters are available in the produce until tender (about 20 to 30 minutes),
sections of most supermarkets, but make a stirring occasionally and adding more
concerted effort to eat only organic, if liquid as needed.. Remove the bay leaf
possible. and thyme sprigs. Season with salt and
I hope that you enjoy the following freshly ground black pepper to taste.
dishes. Even though I have cured myself Serve over organic Texmati brown rice.
of acid reflux, I still serve these Garnish with chopped parsley. Serve with
recipes on a regular basis. I prefer a light green salad, dressed with the
food slightly under cooked. Feel free to lemon chive dressing above.
adjust the cooking times and seasonings Baked Chicken Breasts on Mushroom
according to your own taste. Capswith steamed broccoli and new
Bon appetite! potatoes
Sautéed White Fish On A Bed Of Mashed 6 chicken breasts (either bone in or
Potatoes halves with skin on)
This recipe is for one serving. Increase 1 tsp dried thyme
the ingredients for additional servings Olive oil
as needed. 6 large Portobello mushrooms (or enough
One 4oz filet of white fish (orange smaller mushrooms to cover the bottom of
roughly, sole, turbot, flounder, etc) the baking pan)
One med. Potato 1 tbsp minced garlic
Steamed green vegetable such as broccoli, Salt & pepper to taste
spinach, peas or asparagus 2 cups dry white wine or dry vermouth
Parsley or chives for garnish ¼ cup fresh chopped parsley
¼ tbsp unsalted butter, olive oil or Pam Place rack in center of oven and preheat
We will start with the potatoes because to 400 degrees.
they take the longest to cook and they Into a lightly oiled baking pan, large
tend to retain their heat the longest. enough to hold chicken breasts, arrange
The fish and vegetable take only minutes mushrooms gill side down. Sprinkle with
to cook. ) minced garlic, salt & pepper. Pour wine
Peel and cube potato. Place in cold over mushrooms. Place chicken breasts
water to cover. Bring to the boil, and skin side up over mushrooms and brush
then simmer until fork tender. Drain, with olive oil.
leaving just enough cooking liquid for Bake uncovered about 20 minutes, until
mashing or whipping. You may also use the breasts are golden brown. If the
the vegetable broth (recipe below) wine has evaporated during the cooking
instead. Add salt to taste. Hold in a process, add a little more (for those of
warm place. you who can't tolerate alcohol, keep in
Season fish with salt and pepper to mind that it burns off during the cooking
taste. Place non-stick sauté pan over process, leaving only the flavor).
med high heat. Add butter, oil or spray Baste the breasts with the pan juices and
with Pam. When not quite smoking, add turn over. Cook until breasts are
fish. Cook two minutes, turn and cook completely done and springy to the
other side for two minutes, or until the finger, about 15 minutes more.
filet is light brown and cooked through. With a slotted spoon, place the chicken
If the filet is very thin, one minute on and mushrooms on a platter, mushrooms on
each side may be enough. (You can broil the bottom and breasts on top, skin side
or bake the fish if desired) up. Skim off excess fat and spoon juices
Serve fish on top of mashed potatoes, over the chicken. Sprinkle with parsley.
surrounded by the steamed vegetables. Serve with steamed broccoli and boiled
Garnish with chopped parsley or chives. new potatoes. (Substitute brown rice for
Vegetable Broth potatoes, if desired)
This broth is very alkaline and rich in Stir fried shrimp and vegetables
minerals. It can be served as a simple Served over millet, brown rice or quinoa
soup, or used as a stock (as above) for 3 tbsp Canola oil
cooking. Cook and save the potatoes and 1lb. raw medium peeled shrimp
beets to use as a vegetable side dish or 2 cups broccoli florets
to add to soup. 2 cups sliced mushrooms
2 cups red skinned potato peelings 4 scallions, trimmed and chopped
3 cups celery stalk 2 tbsp Garlic, minced
2 cups celery tops 2 tbsp fresh ginger, minced
2 cups beet tops 1 cup cold vegetable broth (see recipe
1 small zucchini or yellow squash above), mixed with 2tbsps, cornstarch
2 cups carrots 1 package of organic millet
One small onion Into a hot wok or sauté pan pour oil
Sprig of parsley until just smoking
2 ½ quarts distilled water Add vegetables and stir constantly to
Chop all vegetables into very fine cook al dente
pieces. Place in water and bring to the Add shrimp and continue to stir until
boil. Simmer for 20 minutes. Strain & just turning pink
refrigerate for future use. Add broth and cover for a couple of
Note: By cooking pearled barley in the minutes until shrimp is almost done
finished broth with the addition of Uncover and add cornstarch mixture, stir
chopped vegetables, one can prepare a until thickened and turn off heat
healthy soup for a first course. Serve over millet cooked according to
Pasta Primavera package instructions
Primavera means "spring" in Italian. Season to taste with tamari light soy
This pasta dish offers a great sauce
opportunity to use all the wonderful Note: This dish must be done very
fresh spring vegetables at your disposal. quickly, as you don't want to over cook
However, you can make this dish anytime the shrimp or the vegetables. I have
of the year by using whatever fresh chosen Millet because it is an extremely
vegetables you can find at your food alkaline grain. It is neutral in taste
market. I have chosen a mixture of and will absorb the flavors of this dish.
vegetables that I happen to love, for You may substitute brown rice instead.
this recipe. You can use these or Resource box:
replace them with your favorites. During Charles Stewart Richey is a self-educated
the reflux healing period, try to stay expert on how to cure acid reflux
away from tomatoes, raw onions and raw disease, by natural means.
garlic. I have included garlic in this He has written an extensive report
recipe (*see note regarding roasted entitled, "REFLUX GONE FOREVER", Natural
garlic). If you can tolerate a little Acid Reflux Remedies". He explains how
garlic, then make sure to cook it well at the proper application of herbs, health
a low temperature, without browning it. store items, meditation, diet and
If you want to be a bit daring, you can exercise, can heal acid reflux, gerd and
add the optional cup of heavy cream. You heartburn.






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