On a side note, I am continually surprised at how few resources exist for those managing heartburn without medication. I rely on the Dropping Acid blog, so I tried to mix it up by searching for a different source that mentions heartburn and citrus zest. I couldn’t find anything! Thanks to Dr. Koufman for providing a solution for people who don’t want to take medicine to stop acid reflux.
But back to the cookies. These biscotti are fun to make—a bit of kneading makes me feel like a real baker. The lemon smells fantastic, and it pairs well with honey and pistachios to make a crumbly, low-fat cookie. It would be great dipped in coffee, but I recommend camomile tea as a stomach-friendly biscotti moistener.
Biscotti are baked twice to make them extra crunchy. This also means they stay fresh longer than regular cookies. I ate a few of these and mailed the rest to Laura at Pink Cake Plate for The Leftovers Club! She sent me a box of oatmeal-pumpkin cookies that were moist, frosted, and beyond incredible.
If you bake too much, The Leftovers Club may be for you. New members are welcome! Click below to see what everyone else baked this month.
- 3/4 cup flour, plus more for kneading
- 1/2 cup whole-wheat flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar
- 2 tbsp olive oil
- 1 large egg
- 2 tbsp honey
- 1 heaping tsp lemon zest (from about 1/2 a lemon)
- 1/2 tsp vanilla extract
- 1/2 cup roasted, unsalted, shelled pistachios
- Preheat the oven to 350 degrees. In a medium bowl, whisk together the flours, baking powder, and salt.
- In a large bowl, stir the sugar, oil, egg, honey, zest, and vanilla until well combined.
- Add the dry ingredients in 3 batches until the mixture forms a dough. Stir in the pistachios.
- Flour your hands and knead the dough in the bowl a few times. Reincorporate any pistachios that fall out.
- Shape the dough into a log about 5 inches long and 3 inches wide. Transfer the log to a parchment-lined baking sheet and bake for 25 minutes at 350. Transfer it to a wire rack and let it cool for 15 minutes.
- With a serrated knife, cut 1/2-inch slices from the cooled log. DO NOT use a sawing motion; this will cause the cookies to break apart. Instead, hold the edges of the loaf with your fingers and push down firmly with the knife.
- Arrange the slices on the baking sheet and bake for 10 minutes. Turn the cookies and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool.
Makes 10. Adapted from http://www.foodnetwork.com/recipes/ellie-krieger/honey-pistachio-biscotti-recipe/index.html
I can’t believe how fantastic this soup was, and on my first try! Tex-Mex food has been out of the question for the past few months because onions, garlic, and hot peppers are bad for reflux. This recipe uses over a cup of fresh herbs for flavor and brightness in place of those items. And it’s rave-worthy! I may quit my job and make a living selling jars of Paula’s Fabulous, Fat-Free Soup.
I included small amounts of cumin, onion powder, and roasted pepper here, but you can leave some of them out if they bother you. The herbs are the star in this dish.
I made croutons to top this soup instead of high-fat cheese or avocado. I had some beautiful Italian bread left over from my husband’s takeout, and it crisped up perfectly in the oven. Of course, a small sprinkle of sharp cheddar would be great, too, if you have some.
This recipe is a way to use up wilted herbs. My cilantro and parsley were damp and limp in their paper towels, but once they hit the soup, that didn’t matter. It feels great to utilize the stems, too, instead of shoving them down the garbage disposal.
- 3 cups low-sodium vegetable broth
- 1 15.5-oz can black beans, rinsed and drained
- 1/4 cup piquillo or roasted red peppers, rinsed well and drained
- 1 cup cilantro (leaves and stems)
- 1/2 cup parsley (leaves and stems)
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1 bay leaf
- 1 cup corn (fresh is preferable)
- sea salt
- extra cilantro (for garnish)
FOR THE CROUTONS:
- 1 cup cubed stale bread per person (gluten free if desired)
- cooking spray
- Combine all soup ingredients except corn and salt in a large pot (not nonstick). Bring to a boil over high heat.
- Drop heat to a simmer and cover for 20 minutes, stirring occasionally.
- Remove the pot from heat and discard the bay leaf. Use an immersion blender to puree the soup (carefully!).
- Add corn, cover, and return to a boil.
- Remove the lid, add salt to taste, and simmer for 10 to 15 for minutes, until soup reaches your desired consistency.
- To make croutons, preheat the oven to 400 degrees. Cut the bread into cubes and spread on a baking sheet. Spray the cubers well with cooking spray. Cook for 10 to 15 minutes, until golden brown and crispy.
Serves 3 to 4. Adapted from Dropping Acid: The Reflux Diet & Cure