The Dr. Koufman's Acid Reflux Diet - With 111 All New Recipes Including Vegan and Gluten-Free - The Never-Need-To-diet-again Diet
Dr. Koufman's Acid Reflux Dietis 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.
Roasted Cauliflower & Watercress Chowder
Makes 4 servings ]Vegetarian, Dairy-Free, Gluten-Free
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
- 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
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
- 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 qu
- : 9781940561035
- : Katalitix Media
- : Katalitix Media
- : 0.607814
- : December 2015
- : .9 Inches X 6 Inches X 9 Inches
- : books
- : Jamie Koufman; Alex F. Huang; Alan Gelb; Max Gomez (Foreword by)
- : Hardback
- : English
- : 272