Healing Acid Reflux: Your 30-Day Diet Plan to Identify Triggers and Restore Health by Angela Privin

Author:Angela Privin [Privin, Angela]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-09-20T22:00:00+00:00

Reintroduce: Add 1 garlic clove or ½ teaspoon of garlic powder and 1 tablespoon of vinegar.

Make ahead tip: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutritional info per ¼-cup serving: Calories: 137; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 349mg; Total Carbohydrates: 18g; Sugars: 12g; Protein: 3g

Nut Cheese

Makes 1½ cups — Prep time: 10 minutes

30 MINUTES OR LESS, 5 INGREDIENTS OR LESS, ONE-POT

This is the perfect dip for veggies and is a good replacement for cheese in dishes that call for it. Add the nutritional yeast if you want it to taste even cheesier.

1½ cups nuts, such as macadamia nuts, cashews, Brazil nuts, or almonds

½ cup Bone Broth or store-bought

1½ teaspoons miso paste

1 teaspoon nutritional yeast (optional)

¼ cup chopped fresh herbs, such as cilantro, sage, basil

1. In a food processor, combine the nuts, bone broth, miso paste, and nutritional yeast (if using) and blend until smooth.

2. Add the herbs and blend well. If the mixture is too thick, add more broth, 1 tablespoon at a time, until it has a spreadable, ricotta cheese–like texture. Taste and add more miso paste, if desired.

3. Store the nut cheese in an airtight container and refrigerate for up to 5 days.

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