Dr. Koufman's Acid Reflux Diet

Dr. Koufman's Acid Reflux Diet

111 All New Reflux-friendly Recipes, Including Vegan & Gluten-free

Book - 2015
Average Rating:
Rate this:
Dr. Koufman''s Acid Reflux Diet   is the latest book from Jamie Koufman, M.D., author of the New York Times bestselling Dropping Acid: The Reflux Diet Cookbook & Cure.

Dr. Koufman''s Acid Reflux Diet  is the latest book from New York Times bestselling author, Dr. Jamie Koufman, M.D. It is a companion book to Dropping Acid: The Reflux Diet Cookbook & Cure , which first introduced attainable strategies for restoring respiratory and digestive health through a scientifically-based nutritional program. 

Dr. Koufman''s Acid Reflux Diet  extends those lessons for a lifetime emphasizing lean , clean , green , and alkaline eating. The book also highlights how to recognize your reflux trigger foods, how to get off reflux medication, and how to lose weight the right way--and keep it off.

Dr. Koufman''s Acid Reflux Diet includes 111 amazingly delicious and original vegetarian and gluten-free recipes.

Sample Recipes

Roasted Cauliflower & Watercress Chowder

Makes 4 servings ¦Vegetarian, Dairy-Free, Gluten-Free

Ingredients

1 head cauliflower, diced (small, bite-sized pieces)

1/2 pound or 2 medium potatoes, diced (small, bite-sized pieces)

1 stalk celery, finely diced

1 carrot, minced or finely diced

1/2 teaspoon sea salt

1 tablespoon safflower oil 

1/3 cup raw pistachios, shelled

1/4 cup white miso (optional)

1 small bunch watercress

Olive oil (for garnish) up to one teaspoon per bowl

Directions

- In a roasting pan, add potatoes, celery, carrots, and cauliflower. Sprinkle with 1/2 teaspoon sea salt and 1 tablespoon safflower oil. Cover with foil and roast at 425O F for 30 minutes.

- Add 1/2 the roasted vegetables to the blender. Add stock, pistachios, Miso, and watercress to the blender and puree till very smooth.

- Put the mixture into a pot and add the rest of the cooked vegetables. 

- Bring to simmer, but do not boil! 

- Garnish with a small amount of very good olive oil (optional)

Notes: As a child growing up in Brooklyn, I loved the fresh cauliflower that was available in summer when we would visit Upstate New York. Infatuation with this incredible and versatile vegetable has only grown over the years as I have learned more and more dishes using it. * This chowder is very popular on my catering menus and has been a huge hit at my underground restaurant in Oakland. * Basil can be substituted for watercress. * This soup is also great for a winter evening because it is hearty. * When you prepare the cauliflower and potatoes, remember that these need to be bite size. *  For gluten-free diets, avoid mugi miso which is made with barley; and for those preferring to avoid soy, use chickpea misos. Chef Philip

Steamed Sea Bass with Ginger & Soy

Makes 4 servings ¦ Dairy-Free, Gluten-Free

Ingredients

2 pounds sea bass fillet (or any other flaky white fish)

2 teaspoons sea salt

1 inch of ginger root, peeled and cut into thin matchsticks

1 1/2 tablespoon rice wine (or any dry white wine)

2 tablespoon soy sauce (Tamari, gluten-free soy)

4 teaspoon toasted sesame oil* (optional)

1 tablespoon olive oil

1/2 cup fresh cilantro sprigs

Directions

- Salt both side of fillet. 

- Scatter ginger over top of fish.

- Drizzle rice wine over the fish and place on heat proof dish for steaming. 

- Place in steamer and cover, and steam for 10-15 minutes.

- Pour water out of the dish.

- Drizzle soy sauce over the fish. 

- Heat toasted sesame oil and olive oil over medium-high heat until they begin to smoke and then pour it carefully over the fish. 

- Garnish with cilantro and serve immediately.

Notes: Sesame oil may be a trigger food for some people, which is  why it is optional. * Halibut is quite expensive and this dish can be made with almost any flaky white fish; ask your fish department for suggestions. * In stead of steaming, you can poach the fish. To poach, follow the recipe until just before "placing in steamer," and place in a skillet, then add 2 cups of chicken stock, bring to boil, reduce heat to simmer, cover, and poach for 10-15 minutes.  Then, continue cooking instructions from "pour water out of the dish." Sonia

Kick-Ass Carrot Cookies

Makes 3 dozen ¦Vegetarian, Dairy-Free

Ingredients

1 cup oats

1 cup flour

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup maple syrup

1/2 cup grape seed oil

1 cup grated carrots

1/2 cup dried cherries (optional; see Notes)

Directions

- preheat oven to 375O F

- In one bowl, combine oats, flour, cinnamon, baking powder, baking soda and salt.

- In a separate bowl, whisk together maple and oil.

- Add carrots and dried fruit to this mix and blend well.

- Pour the wet mix over the dry mix and gently combine. Do NOT over-mix or the cookies will be rubbery.

- These cookies only bake well if they are small.

- Drop 1 teaspoon on an oiled baking sheet, 2 inches apart.

- Bake at 375 degrees F for 10 minutes.

- Be careful not to overcook these cookies as they burn easily after they are complete.

Note: Dried cherries may be a trigger food for some people, and they may be replaced by currants, raisins, dried blueberries, or dried cranberries ... or a combination. Chef Philip
Publisher: [New York] : Katalitix Media, [2015]
ISBN: 9781940561035
1940561035
Branch Call Number: 616.324 KOUFMAN
Characteristics: xiv, 258 pages ; 24 cm
Additional Contributors: Huang, Sonia - Author
Gelb, Philip - Author

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

  Loading...

Find it at Sno-Isle Libraries

  Loading...
[]
[]
To Top