Heartburn is your body’s way of telling you something is wrong. When you use proton pump inhibitors, such as Nexium, you are not solving the problem; you’re masking the symptoms. These drugs stop the pain by neutralizing your stomach acid. This allows you to ignore the warning signal that something has to change or you are going to get very sick. It’s like ignoring the warning lights in your car. You can ignore the light telling you there’s engine trouble and just keep driving until you need to be towed, or you can fix the problem before it becomes a catastrophe.

Most people don’t take acid reflux very seriously.

Many think it’s a normal part of life. There is a reason for that. The drug companies spend millions convincing you that the burn of acid reflux is just a nuisance. They encourage you to eat whatever you want, whenever you want and enjoy the good life…. just don’t forget to take their pill along with you or you’ll be really sorry.

Their campaign is working. When we ask people about their health, we get comments like:”I’m fine. I’ve had an acidic stomach since I was a teenager. I just pop Tums like they were candy.” Or “I’ve had acid reflux for years. I don’t think about it much. Everybody gets heartburn.”

Until you get diagnosed with Barrett’s esophagus

Barrett’s esophagus is a condition caused by prolonged acid reflux. Over time, acid reflux produces cellular changes which can lead to adenocarcinoma, a type of esophageal cancer. If caught early Barrett’s esophagus is treatable, but in spite of some significant medical and surgical advances, the survival rate of esophageal cancer is still grim. Only one in five people diagnosed with esophageal cancer will survive five years.

YIKES! How scary is that?

Your antacid may be quieting the burn of acid reflux, but it will do nothing to prevent Barrett’s esophagus, the fastest growing cancer diagnosis in the US. Being overweight and drinking alcohol regularly will increase your odds of this happening to you.

What can you do to prevent the development of Barrett’s esophagus?

You need to make the dietary and lifestyle changes that will stop the acid reflux. It is common knowledge that fatty foods, chocolate, caffeine, spicy foods, alcohol and tobacco are triggers for reflux, but what about some of the “healthy” foods you are eating. Could they be triggers too?

You may have food intolerances that you are unaware of.

If you are continually frustrated because you can’t figure out what foods are making you sick, you need to try an elimination diet. Our Signature detox  program gently guides you through the process of eliminating the most common food triggers. Many of our clients have been stunned by the results.

It’s great when you figure out what delicious foods CAN eat without suffering in pain. Do you remember the last time you had a day like that?

You could pay for pills every month for the rest of your life and end up sicker than you were before, or you can decide to take your life back.

I know which one I would pick.

Ingredients:

• 1 cup quinoa rinsed and drained
• 1 ¼ cups filtered water
• 2 granny smith apples peeled and chopped
• 1/3 cup dried cherries
• 2 tbs. pure maple syrup (Grade B preferred)
• 1-2 tsps. cinnamon
• 2 tsps. vanilla
• ½ cup pepitas (pumpkin seeds) toasted

Method:

1. Dry toast quinoa in skillet over medium flame. Stir frequently for about 5 minutes (until dry and golden).  This is optional but definitely adds to the flavor.
2. Place toasted quinoa in medium saucepan with 1¼ cups water.  Cover and bring to a boil.  Turn down to low simmer for approximately 10 minutes (until all water is absorbed).  Remove from heat.
3. Place apples in medium skillet and cover with ½ – ¾ cups filtered water, cinnamon, vanilla and 1 tbs. maple syrup.  Simmer until liquid is absorbed and apples are soft.
4. Toss cherries into apples and stir.  Remove from heat and allow the apples and cherries to “rest” for a few minutes so the cherries get soft.
5. Add 1 tbs. maple syrup to quinoa and then mix in the apple-cherry mixture.
6. Place in bowls, sprinkle with toasted pumpkin seeds* and more cinnamon.

*Place raw pumpkin seeds in small skillet over medium heat.  Toast (stirring frequently) until golden brown.

Ingredients:

• 2 medium/large garnet yams
• 2 tsps. cinnamon
• 1/3 cup chopped walnuts or almonds
• 1 tbs. Grade B Maple Syrup
• 1 tsp. vanilla
• 1/3 cup non-dairy sour cream (Tofutti)

Method:

1. Roast yams at 425 for 45minutes to 1 hour (until very tender when pierced with a fork). Allow to cool and slice in half lengthwise
2. Scoop out flesh into a bowl and mash until creamy.
3. Mix in 1 tsp. of maple syrup and 1 tsp. cinnamon
4. Mix sour cream with vanilla and remaining maple syrup.
5. Place ¼ sweet potato mixture into each of 4 dessert bowls
6. Spoon 1 tbs. cream on top of each serving
7. Sprinkle with nuts and cinnamon and serve.

Ingredients:

•  1 pound gluten free penne pasta
• ½ cup broccoli florets
• ½ cup cauliflower florets
• ½ cup carrots
• ½ cup frozen peas
• ½ cup green beans
• ¼ cup chopped flat Italian parsley
• ¼ cup chopped basil (or more to taste)
• 2 tbs. extra virgin olive oil
• 2-3 cloves garlic minced garlic
• Handful of sun dried tomatoes
• 1 cup raw unsalted cashews (soaked overnight in water to cover)
• ½ cup shredded non-dairy mozzarella style cheese
• Sea Salt and Freshly ground pepper to taste

Method:

Heat oil in skillet.  Add all vegetables and garlic.  Saute for 5 minutes or until veggies are tender but not mushy (you can use other veggies which you can purchase already peeled and cut up in the market).  Remove veggies from heat.  Cook pasta according to package directions.  While pasta is cooking, place cashews and water in blender on high until smooth and creamy (consistency of heavy cream).  Add salt to desired taste.  Pour cashew cream over veggies and heat on medium flame for a few minutes to mingle flavors.  Drain pasta.  Toss with veggie sauce, sprinkle with cheese and serve.

Ingredients:

• 1 packet frozen acai pulp (zambazon unsweetened)
• 2-3 cups frozen organic berries (blueberries, strawberries, blackberries)
• 2 very ripe bananas (or 4 pitted soaked dates)
• 2 cups (packed) baby spinach and/or kale
• 1 tsp. cinnamon
• 1 tsp. vanilla flavoring (Frontier brand is excellent)
• 1 tbs. ground flax seeds or 1 tbs flax oil
• 1 cup (more or less depending on consistency) ice water

Directions:

Blend all ingredients well at high speed and enjoy this energizing “youth drink”.

*You can substitute any other berries or cherries if you like!  If you use fresh fruit – add 5-6 ice cubes to create the frosty thick consistency. For a creamier drink add 1 cup of coconut, almond or almond/coconut combo milk.

BLACK AND WHITE SESAME WALNUT CHICKEN

WITH SWEET & SPICY MUSTARD DIPPING SAUCE

Ingredients: 

• 1 lb. skinless boneless organic chicken breasts (or 1 lb. wild caught white fish i.e. sole, flounder)
• 1 egg beaten
• ½ cup white sesame seeds
• ½ cup black sesame seeds
• ½ cup chopped toasted walnuts*
• ½ cup brown rice flour, gluten free oat flour or almond meal**
• ¼ – ½ cup coconut oil
• Sea Salt and Pepper to taste

Dipping Sauce:

½ cup Dijon mustard

1 tbs. white horseradish or 1 tsp. wasabi

3 tbs. honey or 2 tbs. agave nectar

¼ cup light coconut milk

Whisk all ingredients together

Method:

*Place chopped walnuts in hot pan and stir constantly until just golden brown and fragrant – remove to glass dish. Mix sesame seeds and walnuts together.

1. Place a piece of waxed paper over a cutting board
2. Dry chicken/fish fillets
3. Dredge chicken breast/fish in flour and shake off excess.
4. Place approx. ½ cup walnut/sesame mixture on waxed paper
5. Dip each flour coated fillet in egg and then roll in seed mixture on both sides (press seeds onto fillet to keep coating from crumbling)
6. Add more seed mixture as needed
7. Transfer crusted fillets to plate
8. Heat coconut oil to rippling and drop fillets in.  Brown quickly on both sides.  Remove to plate with paper towels to drain.
9. Place in baking dish in oven – 20 minutes for chicken, 10 minutes for fish.

Serve with sweet mustard dipping sauce

Did we mention Digestive health?  They are a fabulous source of insoluble fiber which is superb for keeping your digestive tract “tuned up” and can help prevent constipation, diverticulitis and irritable bowel syndrome.

All of that plus amazing taste and versatility makes the black bean a complete winner.  This chili will satisfy even your most discerning carnivore.  The portobello mushrooms give it a “meaty” texture and the jalapenos kick up the heat!

BLACK BEAN AND CORN CHILI 

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 2 stalks celery chopped
• 3 cloves fresh garlic (you can use the chopped garlic in the jar – 1-2 tsps.)
• 2 red bell peppers, seeded and chopped
• 1 jalapeno pepper, seeded and minced
• 1 8 ounce package sliced portabella mushrooms or 1 large cap cut in ½ inch pieces
• 2 15 oz.cans diced tomatoes
• 1 ½ cup fresh corn kernels (or frozen organic)
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 tsps. turmeric
• ½ tsp. ground cloves (optional)
• 1 tablespoon chili powder
• 1 small handful cilantro chopped (2-3 Tbs.)
• 3 (15 ounce) cans black beans, drained and rinsed (or 2 black and 1 pinto)
• sea salt to taste

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Sautee the onion, celery, garlic, mushrooms, red bell and jalapeno peppers for 10 minutes until the onions are translucent.
3. Add corn and tomatoes and simmer 5 minutes more. 
4. Add remaining seasonings and stir in the black beans. Bring to a boil.
5. Turn down the heat to a low simmer and cook covered for approx. 30 minutes.
6. Serve over brown rice or quinoa. 

Use leftovers for wraps.  Some serving suggestions – shredded lettuce, shredded non-dairy cheese, salsa, avocado slices, guacamole, non-dairy sour cream or a dollop of plain low-fat Greek yogurt.

We are in the midst of an ever growing crisis that our current healthcare system is ill- equipped to handle. While we have gotten better at prolonging life, the rate at which we are getting sick has increased significantly. Chronic conditions like IBS, acid reflux, obesity, diabetes, arthritis, asthma, allergies, migraines, eczema and heart disease are now epidemic. These are lifestyle diseases. We created them ourselves and we have the power to make them go away.

The issue that is rarely addressed in the mainstream is the quality of the food that we are eating. If you read the labels on what you eat, you will find that there is little food in much of what you consume. It would be more appropriate to call our fast foods and pre-packaged meals “chemical cuisine”. These chemicals have never been ingested by humans in the history of mankind and they are wrecking havoc with your health. It is rare to find someone who doesn’t have some type of digestive problem. Our immune system is in our intestines. When you have a problem in your intestinal tract, the results are the chronic diseases we suffer from today.

You can change that.

The human body is such a magnificent creation that it will often heal itself completely when given the foods it needs to thrive and survive. We have seen the results in hundreds of our clients. It is nothing short of remarkable. We knew we had to find a way to make our program available to everybody. We knew the only way to do that was to take all our experience and knowledge and create a virtual program that was affordable to all. This is that program. Come join us on our journey as we change the future, one meal at a time.

Start Your Journey Today

Is it possible that everyone decided at the same time to
just become lazy, weak-willed and fat?

There is nothing in the character of the people I meet that
would suggest that any of that is true. So if that is not the case, what could
be the answer to our ever growing waistlines?

All of us are born with a sweet tooth. In the past it served
us well by encouraging us to eat lots of the luscious, sweet fruits of summer
so that we would be adequately padded for the lean winter months ahead. Even
though your mind is well aware that today we have plenty of food year round,
your body’s survival instincts have not kept up with the times. Your diet soda
may taste very sweet in your mouth, but when all those chemicals hit your
digestive tract, your body doesn’t know what to do with it. It does not
recognize this chemical cocktail because nothing like it has ever been ingested
in the history of our species. Your natural desire for sweetness is not at all
satisfied with whatever that was, and so it will continue to send signals to
your brain that it wants more sugar. The problem is that artificial sweeteners
are tricking your body into releasing insulin because they taste sweet. But
there is no sugar to feed your cells. And as soon as your body figures out
there is no food, it decides that it better go and get some! This, of course,
triggers your appetite. We eat more “chemical cuisine” and the result is that
we are a nation that is fat and literally starving to death.

So now what? Getting our clients to give up their artificial
sweeteners is one of the biggest challenges we face. Aside from all the side
effects we won’t get into today, diet sodas are highly addictive. I have seen
people do incredibly challenging things in their lives and still be unable to
give up their diet soda. This really gets in the way of your ability to have a
healthy food plan. The reason for this is that artificial sweeteners are much
sweeter than anything in nature. Your palate becomes so distorted, that they
cannot appreciate the succulent flavors that are found in most foods. They need
to be away from the artificial sweeteners for a while before they can truly
appreciate the flavor of real food.

Water is of course, the drink of choice but it doesn’t have
to be bland and boring. Try adding some fresh fruit to your water pitcher. It
not only looks pretty, it adds some nice flavor without adding any calories.
You can even freeze some fruit and use it instead of ice cubes to have
something that looks very appealing and satisfies the need for a little flavor
and sweetness.

Frozen strawberries make great ice cubes! Use your
imagination. Why not try some fruit combinations to create your own taste
sensation? When you eliminate things from your diet that are hard to give up,
it is important that you replace them with something that is appealing and
makes you feel special instead of deprived.

The beauty of eliminating these toxins and replacing them
with real food is that for the first time in a long time, you will be eating
foods that leave you feeling satisfied instead of continually longing for more.
You will be having foods that nourish and energize your body and clear the mind
wouldn’t it be nice not to be feeling hungry, tired and distracted all the
time?

If you have a desire to stop being a slave to your diet soda
but you just can’t imagine life without it, you should definitely try our detox
program. We will give you tons of support and lots of suggestions for dealing
with those cravings. Contact dreamteam@backtobasicwellness.com for mote info.