The Complete Guide to Diverticulitis: A Comprehensive Study Guide for The Diverticulitis Patient With 120 Proven Anti-Inflammatory Diet Recipes for Digestive Wellness by Hall MD Alex

Author:Hall MD, Alex [Hall MD, Alex]
Language: eng
Format: epub
Published: 2020-10-27T00:00:00+00:00

This recipe is rich is hibiscus, currants, and hints of plum. It is also noted with licorice root and cinnamon. You may mull it into wine or cider for a unique drink.

Ingredients

Organic hibiscus flowers

Organic cinnamon

Organic licorice root

Organic currants

Natural plum flavor

Steeping Instructions

8 oz. │ 212° │ 1 Tbsp. │ 5 mins.

8

RECIPES FOR THE LOW RESIDUE DIET

MEDITERRANEAN SALMON & POTATO SALAD

I present to you’re a recipe of lemon juice flavor and fragrant rosemary potatoes, together with flaky salmon. This is an entrée salad that you won’t forget in a hurry.

10 mins prep | 15 mins cook | 25 mins total time | 4 servings

Ingredients

A cucumber, sliced thinly

A package of torn romaine lettuce

2 tablespoons of lemon juice

4 skin-on salmon fillets

A teaspoon of dried rosemary leaves

½ cup of Kraft Balsamic Vinaigrette Dressing

1 lb. small red potatoes, cut in wedges.

How to prepare

Cook the potatoes in half of the dressing and rosemary in a big nonstick skillet. Cook for 8 minutes on medium-high heat, stirring intermittently while cooking.

Add the fish, sprinkle with the remaining rosemary and lemon juice. Cover and cook on medium-low heat for 6-8 minutes or until the fish becomes flaky and the potatoes tenderize. Separate the fish from the skin and discard the skin.

Combine the lettuce with cucumbers and toss. Serve with potatoes, fish, and the rest of the dressing.

APPLE AND PEAR PITA POCKETS

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