Curing oneself of the condition called acid reflux can be accomplished by using natural, healthy methods. Taking drugs (proton inhibitors), which only masked the symptoms. These drugs, not only had myriad After doing cure myself without using another drug.. My doctor was no help. He did not have a clue about natural healing and nutrition. After a great deal of research I discover that with 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, bought on by poor eating habits. Beside 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 can 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. Smoking and drinking alcohol relax the LES, Hot peppers, raw garlic and raw onions must be further removed irritate the condition. Until the lacerations have had a chance to heal, spicy foods, permit stomach acid to splash up into the esophagus, thus impeding the healing process.
Eat slowly and chew your food completely. Episode 1: Eat early, giving yourself at least three hours of sitting or walking time before lying down. , but not least, try to eat in a relaxed, pleasant environment.
Try doubling these recipes so later 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 is also nice to know what you are really eating.
For breakfast, fake fruit is the best way to go. For lunch I eat more fruit like apples, bananas and, sometimes some almonds, or walnuts. It & # 39; s better to eat many 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.
Serve it with a savory tofu dip. Use cauliflower, broccoli, English cucumbers, radishes, green & yellow zucchinis, Belgium endive, carrot sticks, whole small 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.
Add a little fresh squeezed. Add a little fresh squeezed. Add a little fresh squeezed with a flavor and color. Processing smooth and creamy. If you are in a rush, ready made dips and raw vegetable platters are available in the produce section of most products, most concerned effort to eat only organic, if possible.
I hope that you enjoy the following dishes. I prefer cook these recipes on a regular basis. I prefer food slowly under cooked. Feel free to adjust the cooking times and seasonings 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 4 oz 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
T tbsp unsalted butter, olive oil or Pam
We will start with the potatoes because they have the longest to cook and they tend to hold their heat the longest. The fish and vegetable take only minutes to cook.
You can also use the vegetable broth (recipe below) instead. Add salt to taste. Hold in a warm place.
Cook two minutes, turn and cook other side for two minutes, season fish with salt and pepper to taste. Place non-stick sauté pan over med high heat. (You can broil or bake the fish if desired) If you have a filet is light brown and cooked through.
Serve fish on top of mashed potatoes, surrounded by the steamed vegetables. Garnish with chopped parsley or chives.
Vegetable Broth
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 qu quarts distilled water
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. You can make this dish anytime of the year by using whatever fresh vegetables you can find at your food market During have reflux healing period, try to stay away from tomatoes, raw onions and raw garlic. I have included garlic in this recipe (* see note considering roasted garlic). If you can tolerate a little garlic, then you sure to cook it well at a low temperature, without browning it. If you want to have a bit daring, you can add The whole family can can enjoy it 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
C cup shredded basil
C cup Parmigiano-Reggiano cheese
C cup heavy cream (optional)
Place a steamer basket in a pot with a small amount of water and bring and 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 unmarked to the instructions on box, sir al dente.
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. 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. Drive of a little olive oil over 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.
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. 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 chive flavor is fully incorporated. I am afraid that I am learning juice, instead of vinegar.
1 lemon juiced
Sea salt (pinch)
3 tbsp. Extra fine sugar
6 tbsp. Extra-virgin olive oil
6 tbsp. Minced chives (you can not 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.
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 c 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 t tsp dried
Organic Texmati brown rice (follow instructions on package)
Cook until tender (about 20 to 30 minutes), stirring many and adding more liquid as needed .. Remove the bay leaf and Serve with a light green salad, dressed with the lemon chive dressing above. Serve over organic Texmati brown rice. Garnish with chopped parsley.
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
Cup fresh chopped parsley
Place rack in center of oven and preheat to 400 degrees.
Spoolle with minced garlic, salt & pepper. Pour wine over mushrooms. Place chicken breasts skin side up over mushrooms and brush with olive oil. Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down.
Bake uncovered about 20 minutes, until the breasts are golden brown. If the wine has been evaporated during the cooking process, add a little more (for those of you who can 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 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 2 tbsps, cornstarch
1 package of organic millet
Into a hot wok or sauté pan pour oil just 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
It is neutral in taste and will absorb the flavors of this dish. It is neutral in the taste and this dish. I have chosen Millet because it dish must be done very quickly, as you do not want to over to cook the shrimp or the vegetables. You may substitute brown rice instead.
For more information about healing acid reflux the natural way, go to: www.refluxgoneforever.com
