{"product_id":"9781940561035","title":"Dr. Koufman's Acid Reflux Diet: With 111 All New Recipes Including Vegan \u0026 Gluten-Free: The Never-need-to-diet-again Diet","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eDr. Koufman’s Acid Reflux Diet\u003c\/i\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003eis the latest book from Jamie Koufman, M.D., author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling \u003cb\u003e\u003ci\u003eDropping Acid: The Reflux Diet Cookbook \u0026amp; Cure.\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr. Koufman’s Acid Reflux Diet\u003c\/b\u003e is the latest book from \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author, Dr. Jamie Koufman, M.D. It is a companion book to \u003cb\u003eDropping Acid: The Reflux Diet Cookbook \u0026amp; Cure\u003c\/b\u003e, which first introduced attainable strategies for restoring respiratory and digestive health through a scientifically-based nutritional program. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr. Koufman’s Acid Reflux Diet\u003c\/b\u003e extends those lessons for a lifetime emphasizing \u003ci\u003elean\u003c\/i\u003e, \u003ci\u003eclean\u003c\/i\u003e, \u003ci\u003egreen\u003c\/i\u003e, and \u003ci\u003ealkaline\u003c\/i\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr. Koufman’s Acid Reflux Diet\u003c\/b\u003e includes 111 amazingly delicious and original vegetarian and gluten-free recipes.\u003c\/p\u003e\u003cp\u003e\u003cu\u003e\u003cb\u003eSample Recipes\u003c\/b\u003e\u003c\/u\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRoasted Cauliflower \u0026amp; Watercress Chowder\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMakes 4 servings — Vegetarian, Dairy-Free, Gluten-Free\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e1 head cauliflower, diced (small, bite-sized pieces)\u003c\/p\u003e\u003cp\u003e1\/2 pound or 2 medium potatoes, diced (small, bite-sized pieces)\u003c\/p\u003e\u003cp\u003e1 stalk celery, finely diced\u003c\/p\u003e\u003cp\u003e1 carrot, minced or finely diced\u003c\/p\u003e\u003cp\u003e1\/2 teaspoon sea salt\u003c\/p\u003e\u003cp\u003e1 tablespoon safflower oil \u003c\/p\u003e\u003cp\u003e1\/3 cup raw pistachios, shelled\u003c\/p\u003e\u003cp\u003e1\/4 cup white miso (optional)\u003c\/p\u003e\u003cp\u003e1 small bunch watercress\u003c\/p\u003e\u003cp\u003eOlive oil (for garnish) up to one teaspoon per bowl\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDirections\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e- 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.\u003c\/p\u003e\u003cp\u003e- Add 1\/2 the roasted vegetables to the blender. Add stock, pistachios, Miso, and watercress to the blender and puree till very smooth.\u003c\/p\u003e\u003cp\u003e- Put the mixture into a pot and add the rest of the cooked vegetables. \u003c\/p\u003e\u003cp\u003e- Bring to simmer, but do not boil! \u003c\/p\u003e\u003cp\u003e- Garnish with a small amount of very good olive oil (optional)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eNotes: 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\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSteamed Sea Bass with Ginger \u0026amp; Soy\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMakes 4 servings — Dairy-Free, Gluten-Free \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e2 pounds sea bass fillet (or any other flaky white fish)\u003c\/p\u003e\u003cp\u003e2 teaspoons sea salt\u003c\/p\u003e\u003cp\u003e1 inch of ginger root, peeled and cut into thin matchsticks\u003c\/p\u003e\u003cp\u003e1 1\/2 tablespoon rice wine (or any dry white wine)\u003c\/p\u003e\u003cp\u003e2 tablespoon soy sauce (Tamari, gluten-free soy)\u003c\/p\u003e\u003cp\u003e4 teaspoon toasted sesame oil* (optional)\u003c\/p\u003e\u003cp\u003e1 tablespoon olive oil\u003c\/p\u003e\u003cp\u003e1\/2 cup fresh cilantro sprigs\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDirections\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e- Salt both side of fillet. \u003c\/p\u003e\u003cp\u003e- Scatter ginger over top of fish.\u003c\/p\u003e\u003cp\u003e- Drizzle rice wine over the fish and place on heat proof dish for steaming. \u003c\/p\u003e\u003cp\u003e- Place in steamer and cover, and steam for 10-15 minutes.\u003c\/p\u003e\u003cp\u003e- Pour water out of the dish.\u003c\/p\u003e\u003cp\u003e- Drizzle soy sauce over the fish. \u003c\/p\u003e\u003cp\u003e- Heat toasted sesame oil and olive oil over medium-high heat until they begin to smoke and then pour it carefully over the fish. \u003c\/p\u003e\u003cp\u003e- Garnish with cilantro and serve immediately.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eNotes: Sesame oil may be a trigger food for some people, which is why it is optional. • Halibut is quite expensive and this dish can be made with almost any flaky white fish; ask your fish department for suggestions.\u003c\/i\u003e\u003ci\u003e •\u003c\/i\u003e\u003ci\u003e In stead of steaming, you can poach the fish. To poach, follow the recipe until just before “placing in steamer,” and place in a skillet, then add 2 cups of chicken stock, bring to boil, reduce heat to simmer, cover, and poach for 10-15 minutes. Then, continue cooking instructions from “pour water out of the dish.” Sonia\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eKick-Ass Carrot Cookies\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMakes 3 dozen — Vegetarian, Dairy-Free\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e1 cup oats\u003c\/p\u003e\u003cp\u003e1 cup flour\u003c\/p\u003e\u003cp\u003e1 teaspoon cinnamon\u003c\/p\u003e\u003cp\u003e1 teaspoon baking powder\u003c\/p\u003e\u003cp\u003e1\/2 teaspoon baking soda\u003c\/p\u003e\u003cp\u003e1\/4 teaspoon salt\u003c\/p\u003e\u003cp\u003e1\/2 cup maple syrup\u003c\/p\u003e\u003cp\u003e1\/2 cup grape seed oil\u003c\/p\u003e\u003cp\u003e1 cup grated carrots\u003c\/p\u003e\u003cp\u003e1\/2 cup dried cherries (optional; see Notes)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDirections\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e- preheat oven to 375O F\u003c\/p\u003e\u003cp\u003e- In one bowl, combine oats, flour, cinnamon, baking powder, baking soda and salt.\u003c\/p\u003e\u003cp\u003e- In a separate bowl, whisk together maple and oil.\u003c\/p\u003e\u003cp\u003e- Add carrots and dried fruit to this mix and blend well.\u003c\/p\u003e\u003cp\u003e- Pour the wet mix over the dry mix and gently combine. Do NOT over-mix or the cookies will be rubbery.\u003c\/p\u003e\u003cp\u003e- These cookies only bake well if they are small.\u003c\/p\u003e\u003cp\u003e- Drop 1 teaspoon on an oiled baking sheet, 2 inches apart.\u003c\/p\u003e\u003cp\u003e- Bake at 375 degrees F for 10 minutes.\u003c\/p\u003e\u003cp\u003e- Be careful not to overcook these cookies as they burn easily after they are complete.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eNote: Dried cherries may be a trigger food for some people, and they may be replaced by currants, raisins, dried blueberries, or dried cranberries ... or a combination. Chef Philip\u003c\/i\u003e\u003c\/p\u003e","brand":"Katalitix","offers":[{"title":"Default Title","offer_id":47033492439280,"sku":"9781940561035","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781940561035_p0.jpg?v=1763756270","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781940561035","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}