Fermented Food Adventures & Recipes
Yellow saffron rice is a delicious, easy-on-the-tummy kind of dish, so I have enjoyed incorporating it into the gastritis diet I’ve developed and followed over the last year. I had been a sufferer of chronic gastritis for a number of years, but it took me a while even to understand […]
I had a super crisp, firm, delicious watermelon the other day, and I was thinking the rind on it must be one of the best. So I saved them and couldn’t immediately decide on any number of ways I might want to pickle them. I was very tempted to use […]
As I spent over the last year recovering from chronic gastritis, I started becoming more and more addicted to mushrooms. Although I get why not everyone loves mushrooms, they have so much to offer in terms of flavor, variety, and nutrition, that I would encourage anyone who enjoys them to […]
You wouldn’t know it judging from most Middle eastern eateries in the US, but bright pink pickled turnips (in many places called “torshi left,” or just “left,” which simply means turnip) is a necessary component for many meals all over the Middle East. No, there’s not some crazy pink variety […]
Rutabaga is a hearty and satisfying root vegetable. It is actually a member of the cruciferous family of vegetables which includes things like broccoli, cauliflower, kale and more. It is high in fiber, vitamins, and minerals. Of course, we can see its closer resemblance to cousins like turnips and radishes. […]
So, why does ramen have quotes around it in my title? If we’re talking about Ramen noodles, these are traditionally made with wheat flour. It is therefore a gluten-containing product which we would ordinarily advise people on a gastritis (and potentially GERD) diet to avoid, at least for the first […]
Since starting a gastritis diet, which eliminates a wide variety of inflammatory and irritating foods, I have been experimenting with recipes to make foods I love without all the triggers in them. I have healed so much that most days I feel better than any time I can remember! With […]
What do goji berries, which originated and are heavily cultivated in China, have to do with tabouleh, the Middle Eastern salad of couscous, generous amounts of chopped parsley, and lemon juice? I recently started eating dried goji berries after learning about their incredible anti-inflammatory and antioxidant properties, and the fact […]
At first glance, many types of Asian cuisine may seem out of bounds for those with gastritis, GERD, simple reflux, and other gut disorders. This could be due to the pungent compounds in ingredients like onions, garlic and black pepper, the hot spice of chili peppers, the addition of acids […]
Leading up to and start the gastritis diet, I lamented all my favorite foods I’d be missing. I pictured meal after meal of bland, boring looking dishes that wouldn’t satisfy my need for unique and bold flavor. And in the beginning, my meals really were quite tame. As time passed […]