Low-Acid Slow Cooking: Over 100 Reflux-Free Recipes for the Electric Slow Cooker

Low-Acid Slow Cooking: Over 100 Reflux-Free Recipes for the Electric Slow Cooker

Dominique DeVito

Language: English

Pages: 114

ISBN: 2:00281366

Format: PDF / Kindle (mobi) / ePub


Gastroesophageal reflux disease (acid reflux disease) is a condition that affects upwards to 20-percent of the population of industralized nations, and grumpy sufferers, forced to modify their diets, can now rest easy, because Ellen Brown has come up with more than 100 recipes that remove the acid but not the taste! Breakfast, lunch, dinner, snacks, appetizers, and dessert are all covered, and recipes include: No Problemo Salsa, Black Bean Soup, Chicken Breast & Prosciutto, Apple & Arugula Salad, Sweet Potato No-Fries, Breakfast Smoothie, and more!

Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure

The Home Apothecary: Cold Spring Apothecary's Cookbook of Hand-Crafted Remedies & Recipes for the Hair, Skin, Body, and Home

ABC of COPD (2nd Edition)

Eat, Drink, and Be Wary: How Unsafe Is Our Food?

Men's Health (April 2010)

Diagnostic Imaging: Nuclear Medicine (2nd Edition)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

apple, peeled and sliced thin 4 cups low-fat chicken broth Salt to taste Non-stick cooking spray 1. Heat the butter and oil in a skillet and add the onion. Cook over medium-high heat until onions are translucent, about 3 minutes. 2. Spray the inside of the slow cooker with non-stick cooking spray and add the cabbage, zucchini, carrots, apple, and cooked onion. 3. Add the chicken broth, cover, and cook on High for 2 hours. Check the soup. The cabbage should be cooked but still fairly firm.

supermarket. Chicken with Mixed Vegetables This is a great meal to throw together the night before when you have an especially busy day ahead. Prepare everything for the next day’s extended time in the slow cooker tonight following these instructions and, instead of placing ingredients directly into the slow cooker, put them in a baking pan, where they can stay overnight in the refrigerator. In the morning, prep the slow cooker, transfer all the ingredients from the baking pan to the cooker,

grocery stores started offering pre-peeled and cut, fresh butternut squash. What a convenience! While it doesn’t have the full flavor of freshly peeled butternut squash, it is still delicious. When you want the squash without the hassle, go for the pre-peeled package. Sometimes the yummiest dishes on the table are the “sides.” Intended to complement the flavors and nutrient profile of the main dish (usually a protein source like meat or fish), side dishes can vary greatly, from something

Topping Thai Butternut Squash and Tofu Lima Bean & Cauliflower Stew Braised Fennel Potatoes with Herbs Toasted Barley with Mushrooms Great Green Beans Roasted Beets Garbanzo-Brussels Delight Cabbage with Ginger Cauliflower with Potatoes and Peas Black Bean Stuffed Peppers Sweet Sweet Potatoes Butternut Squash and Lentils CHAPTER 8: Side Dishes That Won’t Bubble Over Oh-So-Good Risotto Risotto with Root Vegetables Melt in Your Mouth Mushroom Risotto Barley Risotto Herbed Polenta

tablespoons chopped fresh sage or 2 teaspoons dried sage 1 tablespoons fresh thyme or 1/2 teaspoon dried thyme 1 bay leaf 7 cups low-fat chicken broth 1 cup low-fat milk (optional) Salt to taste 1. Heat the butter in a skillet. Add chopped onion, carrot, and celery, and cook over medium-high heat until the onion is translucent, about 3 minutes. Put mixture into the slow cooker. 2. Add dried peas, thawed peas, lettuce, parsley, sage, thyme, and bay leaf to the slow cooker and cover with the

Download sample

Download