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Dropping Acid: The Reflux Diet Cookbook and Cure by Dr. Jamie Koufman

What a way to ruin Thanksgiving. You’re thankful for family and friends, you’re thankful for the fantastic, not-too-dry turkey and you didn’t get stuffed on stuffing. But you’re not so thankful for the burning sensation that persists right below your sternum.

Thankfully, Dr. Jamie Koufman, offers cooks—and, more importantly, eaters—several tasty, heartburn-quenching recipes to keep holiday tables reflux-free. Her book, Dropping Acid: The Reflux Diet Cookbook and Cure” presents more than a few recipes that are sure to make this holiday happy and healthy. For example, why not try a vegetable frittata made with quinoa? How about a sweet potato and green bean salad followed by a festive mushroom stew? Or a Parmesan and dill popcorn snack, to keep your guests happy before dinner?

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Dropping Acid’s
Vegetable Frittata With Quinoa

2 cups vegetable stock
1 cup parsnips, peeled and diced into roughly 1/2-inch cubes
1 cup cauliflower, broken into florets
1 cup zucchini, cut into roughly 1/2-inch slices
1/2 cup quinoa, uncooked
1/2 cup red plum tomato, cored and diced
2 teaspoons Herbs de Provence (or equal parts thyme, oregano, marjoram, basil and sage)
2 teaspoons Roquefort or other blue cheese
4 eggs

1. Preheat oven to 375 degrees.

2. Heat stock in a saucepan over medium heat to boiling. Add parsnips and cook 5 to 7 minutes, until al dente. Remove parsnips from stock with a slotted spoon and put in large bowl. Reserve stock; it will be used to cook other frittata ingredients.

3. Add cauliflower to heated stock and cook 5 to 7 minutes, until al dente. Remove cauliflower and add to bowl with parsnips.

4. Add zucchini to stock and cook about 1 minute, then remove and add to vegetables in bowl.

5. Add quinoa to simmering stock, bring to a boil and cook about 5 minutes, or until al dente. Remove the quinoa from the stock and add to vegetables in bowl. (The broth, enriched with flavor and vitamins from the vegetables, can be stored and re-used.)

6. Add diced tomato, herbs and Roquefort to the cooked vegetables and quinoa. Mix until the cheese combines completely with the other ingredients.

7. In a small bowl, whisk the eggs with a fork until whites and yolks are mixed. Add the eggs to the vegetable mixture and stir gently.

8. Rub 1 teaspoon butter on the bottom of a 10-inch nonstick ovenproof fry pan (or coat with nonstick spray). Heat the pan on the stovetop on medium until the butter is frothy, lower the temperature to medium-low and add the frittata mixture. Cook for a few minutes, then finish in the oven until done to your taste. (Leaving them slightly runny makes for a velvety texture.)

9. Flip onto a plate by holding the plate upside down on top of the pan and flipping pan and plate together. You can brush the top of the frittata with melted butter and serve with toast.

Yield: 6 servings.

Nutritional information per serving: 138 calories; 8 grams protein; 18 grams carbohydrates; 5 grams fat.

Dropping Acid’s
Sweet Potato and Green Bean Salad

1 pound green beans, both ends removed, cut into pieces about 2-inches long
1 cup pineapple juice
1/2 teaspoon ground cumin
2 bay leaves
1/4 cup maple syrup
2 tablespoons soy sauce
2 tablespoons olive oil
1 pound sweet potatoes, peeled and cut into 1-inch cubes
Zest from 1 washed lemon, to yield about 2 teaspoons
3 cups baby arugula or watercress
1 teaspoon sesame seeds, toasted

1. Place the green beans in boiling salted water and cook until al dente.
Remove and place in ice-cold water so they keep their bright green color. Drain.

2. Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.

3. Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.

4. Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.

5. Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.

6. Place the arugula or watercress on the bottom of a plate and place the vegetables on top. Sprinkle with the toasted sesame seeds. Serve immediately.

Yield: 6 servings.

Nutritional information per serving: 253 calories; 3 grams protein; 39 grams carbohydrates; 10 grams fat.

Dropping Acid’s
Mad Mushroom StewMad Mushroom Stew

2 tablespoons olive oil
8 ounces (3 cups) cremini mushrooms
8 ounces (3 cups) shiitake mushrooms
1 pound (6 cups) domestic mushrooms
1/4 cup dried porcini mushrooms
1 cup red potatoes, skin on, washed, diced into 1/2-inch cubes
1 cup golden-fleshed potatoes, skin on, washed, diced into 1/2-inch cubes
1 cup Yukon Gold potatoes, skin on, washed, diced into 1/2-inch cubes
1 cup of parsnips, peeled, diced into 1/2-inch cubes
1 tablespoon parsley, stems removed and chopped coarse
1 tablespoon rosemary, stems removed and chopped coarse
1 tablespoon sage, stems removed and chopped coarse
1 tablespoon thyme, stems removed and chopped coarse
1 cup vegetable stock
2 tablespoons grated Parmesan
1 1/2 teaspoons salt, or to taste

1. Heat a sauté pan over high heat. Add the olive oil and sauté all the mushrooms together. Do not shake the pan excessively, as that will render water from the mushrooms and they will boil instead of browning.

2. When golden brown, add the potatoes, parsnip, parsley, rosemary, sage, thyme and stock. Bring to a boil, then lower heat to simmer. Cover. Potatoes will take 10 to 15 minutes to cook. If too much stock evaporates during cooking, add more as needed.

3. Place in a bowl or crock and sprinkle with Parmesan. Serve immediately.

Yield: 5 servings.

Nutritional information per serving: 226 calories; 10 grams protein; 34 grams carbohydrates; 7 grams fat.

Dropping Acid’s
Parmesan and Dill Popcorn

1 cup popping-corn kernels
1 tablespoon olive oil
1 tablespoon grated vegetarian Parmesan cheese
2 tablespoons fresh dill, washed, stems removed and chopped fine (optional, or use an herb of your choice)

1. Heat a pan that is large enough to hold the popcorn in a single layer over
medium heat.

2. When the pan is hot, add the oil and the corn and stir until the corn starts to pop, about 3 to 5 minutes.

3. Cover the pan and lower the temperature.

4. Once the popcorn has stopped popping, remove from heat immediately.

5. Pour the corn into a bowl, and sprinkle with the grated Parmesan and fine-chopped dill. Stir to mix evenly, and serve promptly.

Yield: 10 servings.

Nutritional information per serving: 32 calories; 1 gram protein; 4 grams carbohydrates; 2 grams fat.

 

 

Buy this Book!

Amazon
Dropping Acid: The Reflux Diet Cookbook and Cure by Dr. Jamie Koufman
Publish Date: 9/1/2010
Genre: Nonfiction
Author: Dr. Jamie Koufman
Publisher: Katalitix
ISBN: 9780982708320
JeriAnn Geller

is a writer, editor and dabbler in arty stuff. A fourth-generation journalist (on her father’s side) and millionteenth-generation mother (on her mother’s side) she has written, edited, photographed and illustrated for newspapers, magazines, websites, blogs, videos and books. Known for her persnicketyness about grammar, she occasionally leaves in an error to delight people of similar inclination.

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