Home Food Recipes Plant-Based Recipes to Prevent GERD and Heartburn – One Green Planet

Plant-Based Recipes to Prevent GERD and Heartburn – One Green Planet

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Gastro-esophageal reflux disease (GERD) is a more severe form of acid reflux, a common stomach condition that causes the contents of your stomach to resurge into the esophagus. Symptoms include heartburn, acid regurgitation, bloating, and belching, while more severe traits can include chronic coughing, laryngitis, and even dental erosions from acid exposure. A healthy, alkaline diet is usually the best way to prevent it and foods that should be avoided include spicy foods, greasy, fatty foods, and caffeinated, carbonated or alcoholic beverages.

It’s also important to maintain a healthy microbiota because it will help inflammation go down and heartburn symptoms decrease. Fortunately, certain plant-based foods can help manage GERD and prevent acid reflux and heartburn. Here are 15 recipes from our Food Monster App to help you out!

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1. Forbidden Black Rice and Tahini Buddha Bowl 

Source: Forbidden Black Rice and Tahini Buddha Bowl

Shanna Laychuk‘s colorful Buddha Bowl are a great way to introduce more veggies into your diet. While there are many different components –artichokes, rice, broccoli, bok choy — they can all be cooked simultaneously, making this an excellent nutrient-dense choice for lunch that provides protein, healthy fats, and a hearty grain, without taking forever to cook. Drizzle these bowls with tahini to add a nutty flavor.

2. Immunity Boosting Miso Soup 

Source: Immunity Boosting Miso Soup

3. Simple Fermented Vegetables 

Source: Simple Fermented Vegetables

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The easiest way to start fermenting is by using brine and cutting up vegetables. Feel free to add the seasoning of your choice. Daniela Modesto prefers dill and garlic. Here are 3 basic Simple Fermented Vegetables recipes from her to get you started with fermenting.

4. Pear and Parsley Smoothie 

Source: Pear and Parsley Smoothie

When one has committed to consuming a green smoothie (or two) each day, one also has to commit to trying different ingredients so as not to get bored of the usual smoothie ingredient suspects (not that there is anything wrong with my good friends, kale and oranges). Annie Oliverio‘s Pear and Parsley Smoothie combination is great because it’s not too sweet, but very refreshing.

5. Asparagus Risotto With Lemongrass and Thai Basil 

Source: Asparagus Risotto With Lemongrass and Thai Basil

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This creamy Asparagus Risotto by Adam Merrin and Ryan Alvarez highlights this healthy winter vegetable in the most flavorful way possible: sautéed asparagus tips are cooked separately until golden and crispy while the remainder is sliced and cooked gently with Thai basil, fresh mint leaves, loads of shallots and seasoned with chopped garlic and a spicy serrano pepper for heat. The risotto is simmered with a fragrant homemade broth filled with fresh lemongrass, ginger, crushed garlic, and soy sauce.

6. Rhubarb and Ginger Shrub Drinking Vinegar 

Source: Rhubarb and Ginger Shrub Drinking Vinegar

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Many of you may have heard of shrubs popping up at trendy bars and cocktail lounges and wondered, ‘What the heck is a shrub?’ A shrub is a drinking vinegar; it’s an age-old method of preserving your fruits and vegetables. This particular shrub uses the tangy sourness of rhubarb and the perfumed spice of ginger to create a shrub that has hints of honey, a slight tang of vinegar, and is incredibly drinkable. You can enjoy it as is or cut it with a bit of soda water or tap water. Try this Rhubarb and Ginger Shrub Drinking Vinegar by Rebecca Fallihee.

7. Kale, Sweet Potato and Tempeh Breakfast Hash 

Source: Kale, Sweet Potato and Tempeh Breakfast Hash

Breakfast hashes make for a filling breakfast, but they’re often served with eggs. For a plant-based alternative, you can use tempeh, which not only provides a good source of protein, but also helps make the dish heartier. And, if you’re short on time, you can always microwave the sweet potato instead of baking it, which will cut down your cooking time by about 15 minutes. Make this Kale, Sweet Potato and Tempeh Breakfast Hash from the Plant-Protein Recipes That You’ll Love cookbook.

8. Sweet Potato Bites With Guacamole and Cauliflower 

Source: Sweet Potato Bites With Guacamole and Cauliflower

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Alexandra Dawson‘s Sweet Potato Bites are perfect for an appetizer or a party. The creamy mashed sweet potato is topped perfectly spiced cauliflower, and guacamole. The flavor combination is out of this world.

9. Crispy Peanutty Tofu and Trumpet Mushrooms 

Source: Crispy Peanutty Tofu and Trumpet Mushrooms

Combine the crispy tofu and Oyster mushrooms, then lay them on a bed of coconut rice and you have a tasty meal. This Crispy Peanutty Tofu and Trumpet Mushrooms dish by Sean McCarthy is cozy enough to curl up with on a chilly fall day fall but brightly flavored enough to feel invigorated. The recipe is comfort food that won’t weigh you down.

10. Fermented Carrots With Turmeric and Mustard 

Source: Fermented Carrots With Turmeric and Mustard

11. Dragon Fruit Rainbow Rolls 

Source: Dragon Fruit Rainbow Rolls

Travis Piper‘s bright and beautiful Dragon Fruit Rainbow Rolls are simple, but eye-catching. Shredded carrots, avocado, cucumber slices, fresh basil, and, the pièce de résistance: dragon fruit-marinaded rice noodles, are rolled up in a rice paper wrap. They’re fresh, filling, and served with a peanut butter dipping sauce whose sweet and spicy flavors can be adjusted to your liking.

12. Grilled Peach and Arugula Salad With Grilled Croutons 

Source: Grilled Peach and Arugula Salad With Grilled Croutons

The tomato-bread mix in this Grilled Peach and Arugula Salad With Grilled Croutons from the Simple Green Suppers cookbook is a twist on an Italian Panzanella salad, only here it is used a bit more like a garnish for an arugula, peach, and grilled onion salad. A drizzle of balsamic vinegar, lime, and maple syrup brings together all the flavor points in this colorful mix. If you’ve never grilled peaches before, no worries — it’s much easier than it sounds, and quite delicious. You can use nectarines if you like instead.

13. Cucumber Gazpacho 

Source: Cucumber Gazpacho

Cucumber is the star of this very summery gazpacho. Pavani Nandula‘s Cucumber Gazpacho recipe is slightly spicy, with the addition of scallions and garlic and creamy with the sour cream. If you don’t have access to vegan sour cream, skip it and blend the avocado into the soup for that same rich, creamy taste and texture! Serve this gazpacho with a piece of crusty bread on the side or with a warm salad.

14. Apple, Pecan, and Cinnamon Overnight Oats 

Source: Apple, Pecan, and Cinnamon Overnight Oats

These Apple, Pecan, and Cinnamon Overnight Oats by Sophie Parker are such a classic combo, but for good reason! The cinnamon adds a lovely warming spice, making this flavor combo perfect for the colder months.

15. Kombucha

Source: Kombucha

Kombucha is a fermented, probiotic drink that is super healthy for the gut. Try making your own with this recipe by Annie Oliverio.

We hope these recipes help you out. We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, don’t forget to subscribe to the One Green Planet Newsletter!

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