Dr. Koufman's Acid Reflux Diet: With 111 All New Recipes Including Vegan & Gluten-Free: The Never-Need-To-Diet-Again Die, (Hardcover)

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.

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

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