Acid Reflux Recipes

Below you will find a few samples of typical recipes presented in the "Acid Reflux Diet". Please take special note of the herbs that are included in these dishes. Many of these herbs have been used for thousands of years to treat acid reflux, heartburn and indigestion.

In addition, double blind medical studies have been conducted on some of these herbs and they are approved by various governmental governing medical associations world wide.

When these herbs are combined with the foods that provided relief and comfort from the pain caused by acid reflux these dishes are transformed into super powerful healing agents allowing the patient to end the agony caused by acid reflux, heartburn and GERD permanently.

There are hundreds, if not thousands of distinctive food items consumed by the planets population today. To end acid reflux all together and stop the pain completely generated by this disease you must possess the knowledge of which foods will be beneficial for your treatment and which foods will cause harm.

Gemilli Pasta with Green Beans, Red Peppers and Artichokes

Pasta, green beans and artichokes all in a savoury dish that will not only be visually appealing, but also tastes as good as it looks. And to think, this is also excellent for your stomach and digestive track. Artichoke has been repeatedly shown in health research to be beneficial for people with indigestion. Oregano is taken for the treatment of indigestion and stomach upsets.

Ingredients:

12 ounces of Gemilli Pasta

1 Lemon, juiced

6 ounces frozen Artichoke hearts

8 ounces Green Beans cut into 2" pieces

1/4 Red Pepper cut into 1" strips

1 cup Vegetable Stock

2 tablespoons Olive oil

1 Onion finely chopped

2 Garlic cloves crushed

1/2 cup chopped fresh Oregano

Salt and Pepper to taste

Preparation: Cook artichoke hearts, red peppers and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes, and set aside. Return water to boil. Add pasta; boil until tender but still firm to the bite and then drain the pasta. Coat a large deep frying pan with olive oil. Add the onion, oregano, lemon juice and garlic and cook for until the garlic is soft. Add the artichoke hearts and green beans and cook for 30 seconds then add the vegetable stock. Simmer for 3-5 minutes or until thickens. Add the artichokes red peppers and green beans and heat thoroughly and then mix in the pasta and toss until combined. Season with salt and pepper.

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