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. How Do I Know If I have Reflux? Acid, Pepsin, and All That Jazz Misconceptions About Reflux Lean, Clean, Green, Alkaline Seven Simple Rules of the Dropping Acid Diet Pick Your Poison: Vegan, Gluten-free, Sugar-free, Dairy-free? Four Phases of The Reflux Diet: Detox, Transition, Maintenance, Longevity Best and Worst Foods For a Refluxer Trigger Foods pH-Balancing and Alkaline Water Planning and Cooking Ahead Dining Out Extra Credit: Beyond Barretts Recipes For Longevity How to Use This Book The Kombu Dilemma Food and Cooking Terms Ingredient List and the Recipes that Use Them Breakfast Soups Salads Sides Entrees Snacks and Hors D'oeuvres Desserts Kitchen Staples Acknowledgements Index About the Authors 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. - Pl...
