Stage II of my dyspepsia diet allowed me to add certain foods back in, like high-fiber foods, beans and seeds. I still had to avoid the big aggravators like caffeine, alcohol, spicy foods and fatty foods, as well as the more acidic fruits and veggies, but there was a lot more freedom of choice than stage I.
I was missing cruciferous veggies after a few days of not allowing them in stage I, so I doubled up with this Soba Slaw from Quick-Fix Vegan. In addition to soba noodles, it calls for cabbage, carrot, cilantro, ginger and peanuts. I left out the scallions, and substituted raw red bell pepper and plain yogurt for the vinegar and oil called for in the dressing. I also added shelled edamame and blanched romanesco to make it a nicely filling meal that was gentle enough on my stomach.
I had a bunch of random vegetables to use up, so I made this melange of brown rice, kidney beans, mushrooms, celery, spinach, zucchini and parsley, with sprouts and avocado.
Baked tofu sandwich with a tiny smear of reduced-fat Vegenaise, lettuce, and sprouts, with pan seared (no oil) squash and zucchini.
Since most of the foods in stage I had been soft, I was missing some crunch in my life. I tried these Kettle Bakes chips, which were a new product at the time. I really like them! You get the satisfaction of a salty munchy snack without all the fat, and the texture is nice and crisp.
I was also missing my morning pick-me-up, so I tried dandelion tea. It didn’t trick me into thinking I was enjoying anything close to coffee, but in its own way it was good. The closest thing I can think of to compare to its flavor is toast. So yes, toasted bread tea. This was what I had instead of my precious caffeine.
Lastly, the reflux cookbook Dropping Acid had said specifically that beets were good for those with too much acid in their bellies, so I got a can of ’em. Just cooked beets, not pickled! They went well alongside this chickpea salad with carrot, celery, and a yogurt-based dill dressing.