Acid Reflux Recovery Diet and Recipes Presents the Perfect Cold Weather Dinner

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Acid Reflux Recovery Diet and Recipes Presents the Perfect Cold Weather Dinner

Article Description:

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As the leaves start to turn to fall colors and in the evenings we

are tempted to sit by a warm fire, hearty food comes to mind.

The fall and winter bring a host of root vegetables, squashes

greens and fruit from which hearty meals can be easily made. The

challenge is to keep these dishes healthy - that means keeping

them as alkaline as possible. When attempting to reverse the

symptoms of acid reflux, diet is probably the most important

consideration.

Additional Article Information:

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1394 Words; formatted to 65 Characters per Line

Distribution Date and Time: 2006-10-17 10:12:00

Written By: Richey

Copyright: 2006

Contact Email: mailto:jeremywind@...

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Acid Reflux Recovery Diet and Recipes Presents the Perfect Cold Weather Dinner

Copyright © 2006 Wind Publishing

Written by: Richey

REFLUX GONE FOREVER, Natural Acid Reflux Remedies

http://www.refluxgoneforever.com

As the leaves start to turn to fall colors and in the evenings we

are tempted to sit by a warm fire, hearty food comes to mind.

The fall and winter bring a host of root vegetables, squashes

greens and fruit from which hearty meals can be easily made. The

challenge is to keep these dishes healthy - that means keeping

them as alkaline as possible.

When attempting to reverse the symptoms of acid reflux, diet is

probably the most important consideration. That old cliché, " You

are what you eat " , has never been more true. If you eat food and

drink beverages which are acidic in nature, then it follows, that

you will be acidic in nature, as well. If you eat a diet which

mainly consists of so called " convenience food " , you don't stand

a chance of being alkaline.

In order to defeat the acid reflux condition, one must strive to

correct the pH factor of the body. 7.5 pH is the ideal alkaline

body level. You can test the pH level of your saliva with pH

paper, which can be purchased at any pharmacy. Some medical

authorities claim that all illness, including cancer, cannot

exist in an alkaline environment. If that is true, it is

certainly food for thought!

It is important to remember that the acid reflux condition could

not perpetuate itself without a damaged esophagus. In order to

heal this affliction, the esophagus must be allowed to repair.

This can be accomplished by eliminating food and drink that are

irritants and, or acidic. Avoiding anything which relaxes the

LES (lower esophageal sphincter) is another important

consideration. The LES is the muscular valve which separates the

esophagus and the stomach. It is when this valve relaxes, that

acid and pepsin splash up from the stomach into the esophagus and

throat, causing acid reflux.

The hydrochloric acid in the stomach has been compared in

strength, to the acid in a car battery. With acid reflux, the

constant assault of acid causes little lacerations to develop on

the lining of the esophagus. Until these lacerations have had a

chance to heal, spicy foods, such as acidic tomato products, hot

peppers, raw garlic and raw onions should also be eliminated from

the diet. They just further irritate the condition. Smoking,

drinking alcohol and eating chocolate also relax the LES, thus

impeding the healing process.

The key to acid reflux recovery is to eat alkaline, easy to

digest nourishing food until the esophagus has healed. Eating

early, allowing at least three hours before lying down is an

essential habit to develop. Eating slowly and chewing food

completely in a relaxed, pleasant and stress free environment is

of paramount importance, as well.

I have listed a few of my favorite hearty fall and winter recipes

that I enjoyed during my own recovery period. Cooking meat,

vegetables, fruit and shellfish in liquids produce delicious

dishes which can be made quickly and easily. I have employed a

technique called " braising " for the main dish below. It is one

of my favorite cooking methods, because it concentrates flavor in

a one pot dinner. I have also included a seasonal soup starter

and a special desert to complete the perfect cold weather

dinner.

Try doubling the main dish and desert recipes so that you can

have them later in the week.....less time in the kitchen.

Remember, that cooking from scratch instead of relying on

convenience foods is a better approach to good health, in

general. It's also nice to know what you're really eating.

I hope that you enjoy the following seasonal recipes. Even

though I have cured myself of acid reflux, I still serve these

wonderful hearty dishes on a regular basis. The entire family

should enjoy these, too. Well, the children might not like the

oysters, but you certainly will. This menu is great for

entertaining, as the main and last courses are made in advance

and the first course is a breeze. For those of you who live in

warmer climes, remember that winter is a state of mind.

Bon appetite!

Braised Chicken With Turnips And Onions

This is a rustic country-style dinner dish which truly embodies

the concept of " Comfort Food " . Unlike thick cuts of meat,

braising chicken takes a fraction of the time and the chicken

absorbs all the flavors of the vegetables and liquids. Mashed

potatoes are a perfect accompaniment. This is a serving for four

and requires about an hour to prepare.

1 (3 1/2 lb.) chicken, cut into 8 serving pieces

1/2 cup flour for dredging

Olive oil

2 medium sweet onions roughly chopped

4 medium turnips peeled and sliced into 1/2 " pieces *

3 cloves of garlic, finely minced

2 cups chicken stock

2 cups white wine or dry vermouth

2 sprigs of thyme or 1/2 tsp. dried

1 tbsp. parsley, chopped

Pat chicken dry and season with salt and pepper. Dredge in flour

and set aside.

Heat a heavy skillet to medium high and add enough olive oil to

coat well

Brown chicken pieces skin side down and turn over in about 7

minutes (This can be done in two batches, if necessary)

Transfer browned chicken to a plate and cover to keep warm

Pour off all but 2 tbsp. of the fat and lower heat to medium low

Add onions and cook covered, stirring occasionally until soft and

lightly golden

Add turnips and garlic and cook uncovered for five minutes

stirring occasionally to keep onions from burning

Return browned chicken to skillet and mix with vegetables to coat

both sides, arranging chicken skin side up

Pour stock and wine over chicken mixture

Sprinkle with thyme

Cover and lower heat to gently simmer until chicken is cooked

through and turnips are tender, about 30 to 40 minutes

Transfer chicken and vegetables onto a serving dish

Reduce sauce over high heat, if needed, to thicken

Season sauce with salt and pepper to taste and pour over chicken

and vegetables

Sprinkle with parsley

*Parsnips may be substituted for the turnips, or a mixture of the

two.

Creamy New England Style Oyster Stew

I have heard rumors that oysters are a bit acidic; however, they

have never given me indigestion. I confess that this is a rather

rich dish, but a small serving will give you more pleasure than

pain. One has to spoil themselves occasionally.

1 1/2 tbsps. unsalted butter

I dozen freshly opened oysters (or the freshest you can find)

with liquid

1/8 tsp. celery salt

1 1/2 ounces sherry

Splash of Worcestershire sauce to taste

Cayenne pepper

1 1/2 cups whole milk with a little cream added

Chives, chopped

Oyster crackers

Into a double boiler place butter, oysters with liquid, celery

salt, sherry and Worcestershire sauce (water in the bottom pan

should not touch the top pan)

With a wooden spoon, stir until the oysters are just curling on

the edges (do not overcook), about a minute

Pour in milk mixture and continue stirring

Remove from heat just before the boil and serve immediately

Sprinkle each serving with a little cayenne pepper

Garnish with chives

Offer oyster crackers on the side

Poached Anjou Pears In Red Wine

You have to plan a little ahead for this dish. The pears should

be ripe, but still springy to the touch. Buy them a week ahead

and place in a paper bag with a banana. Don't ask me why, but

this works. Choose pears with the stem in tact.

8 smallish red Anjou pears

Juice of one lemon

1 cup extra fine granulated sugar

2 cups red wine

1/4 tsp. vanilla extract

1 cinnamon stick

Carefully peel pears to the stem (the stem comes in handy for

turning and for presentation)

Coat each peeled pear with lemon juice and set aside

Into a saucepan place the sugar, wine, vanilla and cinnamon

Stir over medium heat until the sugar is dissolved

Add pears and reduce heat to a gentle simmer, covered

Poach pears until they are just tender, about 10 to 20 minutes,

depending upon the size of the pears, turning once

Remove from heat and allow pears to sit in liquid, turning again

so that color is even, another 20 minutes

Remove pears from liquid to desert plates

Reduce liquid over medium high heat to a syrupy consistency and

pour over pears

Serve with a dollop of whipped cream and a sprig of mint

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© 2006 Wind Publishing

Richey resides in Pike County, PA.

Mr. Richey is a self-educated expert on how to cure acid reflux

disease, by natural means and has written an extensive report

entitled, " REFLUX GONE FOREVER, Natural Acid Reflux Remedies " .

He explains how the proper application of herbs, health store

items, meditation, diet and exercise can heal acid reflux,

gerd and heartburn, without the use of drugs.

For information on how to heal acid reflux the natural way,

go to: http://www.refluxgoneforever.com