Recipes – Dropping Acid: The Reflux Diet Cookbook & Cure | Blog This blog is a companion to Dropping Acid and it allows us to continually publish new material. Tue, 16 Aug 2016 22:42:33 +0000 en-US hourly 1 Aloe Vera Is Super Thu, 21 Jul 2011 03:08:03 +0000 Dropping Acid: The Reflux Diet Cookbook & Cure

Known to the Egyptians 6,000 years ago as “the plant of immortality,” the aloe vera plant is again gaining a place of distinction amongst health conscious people, and not just as a topical gel to treat wounds, skin infections, burns and other skin conditions.1-4 More and more this plant’s spiky leaves can be found popping up among the other mixed greens at local markets and health food stores. A properly prepared inch or half-inch section of aloe vera (see below) can be added to juices,  salads, soups, etc. We can attest that it is good for reflux and it is great in our smoothie.

Aloe vera is used for the treatment of reflux and heartburn. In addition, proponents of culinary aloe claim that it has benefits as a natural antibiotic and for the treatment of ulcers, irritable bowel, diabetes, kidney disease, and bladder problems.1,3 Scientific research has yet to refute or substantiate those claims.2 There are some preliminary research studies that suggest that aloe may lower blood glucose in diabetic patients and reduce blood lipid levels in patients with hyperlipidaemia.4 Yes, more research is needed, but it looks like aloe vera may be a very beneficial “superfood.”

  1. Aloe Vera Not Just for Sunburns The Food Channel Online.  Retrieved 2010-2-17.
  2. Eshun Kojo, Quian He. Aloe Vera: A Valuable Ingredient for the Food, Pharmaceutical and Cosmetic Industries—A Review. Critical Reviews in Food Science and Nutrition, Volume 44, Number 2, March-April 2004, pp. 91-96(6).
  3. Root, Jessica.   Forty Amazing New Uses for Aloe Vera. Planet Green: Discovery Online.   Retrieved 2010-2-17.
  4. Vogler BK, Ernst E. Aloe Vera: A Systematic Review of its Clinical Effectiveness. British Journal of General Practice 1999;49:823-828.

Aloe has a beautiful glistening texture and appearance.

It is easy to handle, is relatively tasteless, but makes a great thickener.

It isn't all that pretty when you remove it from its green covering.

Recipe: Silky Pear Smoothie with Aloe Vera


2 pears (peeled, cored, seeds removed and diced
2 tbsp brown sugar
½ tsp ginger
2 Tbsp aloe (cut in half a leaf of aloe and scrape the rich clear cream from leaf)
1 cup of yogurt
1 cup of ice

In a blender, place the pears, sugar, ginger, aloe, yogurt and ice.
Blend until it becomes smooth.

They grow 'em big on the Upper West Side!

Photos by Jamie Koufman

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The Good Egg: Omelets for Acid Reflux Sun, 01 May 2011 19:11:59 +0000

Good ‘ole (chicken) eggs. I love them. They’re a delicacy and there are a lot of different things that a creative cook can do with eggs for the refluxer. Meanwhile, if you exclude the small, but high-fat yolks, what’s left are egg whites, one of the best sources of protein. But alas, egg whites aren’t as tasty as whole eggs. What to do?

By the way, there is not all that much fat (about 5 grams) in a yummy egg yolk. And eggs are pretty well tolerated by most people with reflux. It’s often the eggs’ partners in breakfast crime – butter, bacon, sausage, hash browns – that cause problems. So what’s an egg lover to do?  I’ll address that in a moment.

Jumbo eggs have a lot more egg white than "large" or "extra large" eggs.

Note: Eggs come in different sizes, large, extra large, and jumbo. Assuming that they are about the same price as all the others, buy the jumbo eggs. Here’s why. The yolks are very close to the same size in all of the different size eggs. So when you purchase jumbo eggs, you are getting a lot of extra egg white for free.

Jumbo and "large" eggs have about the same size yolks.

Getting back to the idea of the versatility of eggs, they keep well in the refrigerator for weeks; and egg dishes are a great time-saving dish, as eggs can cook very quickly; and, they are good both cold and hot. With a couple of admonitions and tricks, this author believes that eggs are a great food for people on a reflux diet. Mind you, this is for people on the Maintenance Reflux Diet, not the Induction (“detox”) Diet.

How to Make a Reflux Friendly Omelet

Start with three jumbo eggs. You will throw away two of the three yolks, using one yolk. This won’t significantly compromise the favor of the omelet, but it does improve the flavor over the traditional-for-reflux egg white omelet. One yolk make a delicious, good-for-the-refluxer, low-fat (not no-fat) breakfast item. In other words, your omelet can be made with all egg whites, but it isn’t as tasty. This is an example of low-fat-not-no-fat cooking with the Dropping Acid: The Reflux Diet Cookbook & Cure.

Get everything ready and close-by before you start.

Here are the ingredients and technique for making a great three-egg omelet: I set out everything I need in about three seconds, and you should too before starting to cook. You’ll need: (1) a non-sick omelet pan, (2) plastic spatula, (3) regular dinner fork, (4) paper towels, (5) a paper plate or two, (6) salt, and (7) Pam spray all within an arm’s reach of your stove  top. (I have a great pot rack that I love; about everything I need to cook is up there.) And don’t forget a preferred omelet filling. I saved a little bit of lobster salad from my dinner last night for my Sunday morning omelet, today … yum. You don’t need much more than a couple of tablespoons of filling for an individual omelet.

To start, turn the heat on medium-high, and then when the pan is hot, spray with the Pam. Alternately, you can use a small amount (1/2 tsp.) of butter. The 3 jumbo eggs are on a paper plate with the knife and spatula. Over the heated pan, strike the top of each egg sharply with the knife so that there are no fragments of shell; then, separate the egg yolks and throw two of them away, on the paper plate. Chef Bauer shows how to separate egg yolks on YouTube.

When you’ve got all three eggs (with the one yolk) in the pan cooking, lightly scramble with a fork. Cook the eggs most of the way through, adding some salt to taste, and then add the omelet filling. Lastly,.

fold the omelet; let it brown on one side; then, flip and serve. You may want to make one omelet like this for each person whom you are serving. My lobster omelet was so good that my kitten wanted some.

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