Wednesday, November 21

Making Your Acid Reflux Recipes Healthy

It’s not enough to make a recipe that won’t worsen your acid reflux; you also need it to be nutritious, especially if you’re hoping to improve your general health. Goof foods to include in an acid reflux recipe include a lot of fruits and vegetables. Among fruits, apples and bananas are usually best, as they are not acidic. There are lot of vegetables to use, such as cabbage, green beans, carrots, broccoli, and peas. Potatoes, a favorite among many people, are also good, but should be baked, roasted, or added to soups, not fried as that adds too much fat. Lean meats will not hurt, and while egg yolks tend to be avoided in a good acid reflux recipe, egg whites or egg substitutes are okay. And finally us low-fat or fat-free dairy products and whole grains. You will notice that many of these foods are similar to a diet intended for weight loss – this is true, and coincidentally losing weight is also helpful in reducing the symptoms of acid reflux.

Acid Reflux Recipe #1: Vegetable Broth

A good acid reflux recipe is a basic vegetable broth, which is a good basis for soup stock to be used in other recipes, as well as being delicious on its own. Commercial vegetable broths often contain a lot of ingredients that you want to avoid. Chop two cups each of celery leaves and beet tops, carrots, and potato peelings (the red-skinned kind is best.) Next add three chopped cups of celery, one small diced onion, a grated or sliced zucchini or squash, and maybe a bit of parsley. Cover with boiling water and simmer for half an hour. You can eat it as it is as a soup, or strain to use as clear stock. This recipe is rich in minerals and gentle on your digestive system, as well as delicious.

Acid Reflux Recipe #2: Lentils and Rice

Rinse one pound of organic lentils and boil with eight cups of water. To this you will add one diced onion, three cloves of garlic, which you can chop or put through a garlic press, two chopped or grated carrots, and two stalks of celery sliced thinly. Next you should add a bay leaf and some thyme to taste. With a lid on the pot, simmer until the lentils are tender; this should take about twenty minutes or so. Stir a few times while it simmers, and add more liquid if it is needed as the lentils absorb the water. When it is done, remember to remove the bay leaf.
Separately, prepare some brown rice – the package will have directions, but the usual ratio is a little over twice as much water as rice, i.e. two and a quarter cups of water to one cup of rice. When both the rice and lentils are done, serve by plating some rice and spooning lentils over top. Add salt and pepper to taste. You may wish to garnish with fresh parsley.

No comments: