Archive for the 'Jordan Stern M.D' Category

07
Aug
13

Banana Ginger Energy Smoothie


So many people these days consume “energy drinks.” What are they?  Energy drinks are beverages containing stimulant drugs, mostly caffeine, and are marketed as providing mental or physical stimulation. They all generally contain large amounts of caffeine and other stimulants, and many also contain sugar or other sweeteners, herbal extracts and aminoacids. These highly caffeinated drinks  are associated with a variety of health issues — like insomnia, anxiety, elevated blood pressure, and digestive problems. In fact, the whole marketing of these products is little more than an updated versio of the medicine man shows of old. There are, however, real energy drinks, drinks consisting of nothing more than wholesome natural ingredients – like the one below.

From Dropping Acid – The Reflux Diet: Cookbook and Cure, by Jamie Koufman, MD. & Jordan Stern, MD with French Master Chef Marc Bauer:

Banana Ginger Energy Smoothie

BanGinEner

Serves 3

Nutritional Information per Serving:

Calories 178
Protein 10g
Carbohydrates 338
Fat 2g

Ingredients

1/2 cup ice
2 cups milk
2 bananas, ripe
1 cup yogurt
1/2 teaspoon fresh ginger, peeled and grated fine
2 tablespoons brown sugar or honey (optional)

Directions

  1. In a blender, add the ice, milk, yogurt, bananas, and ginger.
  2. Blend until smooth.
  3. Add sugar as needed.

NOTES – If you don’t like ginger or there’s none fresh, substitute 1/4 teaspoon orange zest or vanilla or almond extract. This smoothie is delicious and combines many of the best reflux foods. Did you know that ginger in moderation is good for reflux? It packs a lot of flavor and is versatile as an ingredient in many dishes.

Enjoy, gentle reader, enjoy!

CS

29
May
13

Mushroom Omelet


A good healthy breakfast is easy to prepare, and what could be than to start with an omelet? From Dropping Acid – The Reflux Diet by Jaimie Koufman, M.D. & Jordan Stern, M.D. with French Master Chef Marc Bauer:

Mushroom Omelet

(Recipe and photo on page 81)

MushOmelette2

Serves  2

Ingredients

  • 4 eggs
  • 3 domestic mushrooms, about the size of a silver dollar (washed dried, cut in half to form 2 half spheres, then placed flat side down and sliced thin
  • 4 sprigs parsley (washed dried, stems removed, chopped fine)
  • 2 tbsp water or non-fat sour cream
  • 2 tbsp butter
  • salt to taste

(Notes: * You can use any variety of mushrooms, I love the flavor of shitake musrooms, but remember to remove their tough stems.
* Mushrooms cook best in a large pan and spread in a single layer, if the mushrooms are overcrowded, the water they yield will make them boil instead of sauté)

Directions

  1. Whisk the eggs with a fork.
  2. Add the water or non-fat sour cream, parsley, and salt.
  3. Preheat an 8 inch non-stick pan on medium heat.
  4. Spray the pan with non-stick spray. Add the mushrooms to the pan and spread evenly. When they are golden brown on one side, season with salt, flip and cook the other side until tender. Reserve the mushrooms on paper to absorb excess moisture and oil.
  5. Wipe the pan clean with a paper towel and preheat on medium heat.
  6. Add most of the butter(save a bitif you need for a second omelet) and cook until it froths and turns slightly brown.
  7. Immediately add half the egg mixture. (Repeat directions for the second omelet).
  8. Let the eggs coagulate for a few seconds. Remove from heat while stirring with a wooden spoon or high-heat rubber spatula.
  9. Return to the heatand bang the pan gently on the stove to remove air bubbles. Lower the temperature.
  10. When the mixture is almost set(it should not have any color), slide the omelet to the edge of the pan. Place almost half the reserved mushrooms on the center of the omelet.
  11. Fold one third of the omelet in the middle with a non-stick spatula.
  12. Fold the other third slightly overlappingthe middle and carefully lift onto a plate.
  13. You can brush the top with a little melted butter (optional)
  14. Sprinkle with some of the mushrooms and serve toast on the side.

Repeat for second omelet.

If you prefer a parve omelet, you can use margarine instead of butter, and parve sour cream instead of the dairy one.

Enjoy, gentle reader, enjoy!

CS




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