Depending on your degree of Acid Reflux, the texture of your foods may vary. For me, when I was finally diagnosed (it had probably been going on silently for years), my throat was so swollen and sore, I was limited to smoothies and purees for a week. So this is how my whole adventure into the #acidwatcherdiet began.
As a dietitian and recipe developer, I enjoy making my own meals and snacks. I love to follow good recipes as well. However, there weren’t any specially designed #acidwaterdiet smoothie or purees available at my fingertips. I didn’t want to have to search, scroll or leaf through books. I wanted something accessible. So I created my own and continue to curate my smoothies and purees via my own Instagram hash tag #acidwatchereats.
With little appetite and not much desire to eat, I knew I needed to pack my meals with as much nutrient density as I could without overwhelming my weak digestive system. So I kept it simple but relied on fruits and veggies, instead of just turning to rice porridge which would have gone down fine, but left me with little nutritionally. So I created one of my first Acid Watcher friendly meals.
And if you like this recipe (see below), I’ve got 50 new low-acid recipes in my latest book The Healthy Alkaline Diet Guide on Pre-sale Now at Amazon. Click here to pre-order: https://amzn.to/2ZItARf
Note: While it’s true you will need to watch out for lemons (citrus), garlic and certain other trigger foods, many of the recipes in my new book can easily be modified by simply omitting the ingredient or replacing (i.e. replace lemon juice with ground Sumac or lemon zest to taste).
Here is the recipe, one of my first low-acid purees:
Acid Watcher friendly Butternut Squash and Spinach Puree
Butternut Squash and Spinach Puree
Ingredients
- 1 butternut squash gord divided•
- 1 Tablespoon + 1 tsp of oil.
- 1/4 tsp sea salt
- 1 large handful or 1 cup fresh baby spinach
- 1 1/2 cups Bone Broth or Vegetable Broth for VEGAN Version
- 1/2 tsp or to taste Braggs Liquid Aminos
- 1 small beet sliced to garnish
- 1-2 Tablespoons Cashew yogurt or your choice plain dairy-free yogurt**
Instructions
- Line a baking sheet with foil.
- Preheat oven to 425ºF.
- Sliced lengthwise a whole butternut squash gord and remove seeds/pulp.
- Brush 1-2 teaspoons of oil onto each half.
- Sprinkle each half with 1/8 tsp sea salt.
- Place each half onto sheet with flesh side down.
- Bake for 30-40 minutes until skin starts to pucker and flesh soft.
- Cool and scoop the flesh out of one of the butternut squash halves into Nutri Bullet or high speed blender for processor (wrap and refrigerate the other half for another meal).
- Add Spinach, Bone Broth and puree until smooth and creamy.
- Season with 1/2-1 tsp of Braggs liquid Aminos (tastes like soy sauce).
- Pour into serving bowl and garnish with beets and choice of yogurt.
Notes
**If yogurt not already thin and runny, add a little water and stir to get desired consistency for drizzling. Otherwise use as thick as you like.
Now this is very minimal and simple and the Braggs Liquid Aminos (soy sauce alternative) does the trick to make it well-rounded in flavor. But I’ve found ways to even bump up the flavors using the addition of lightly sautéed fennel and mushrooms for an even more satisfying dish. So many ways to vary toward your texture/taste appeal and stage of reflux. Enjoy this simple puree!!
