As I mentioned in the first post about my dyspepsia diet, I stayed in Stage II a bit longer than originally planned, because I didn’t feel ready to move on. By this point in the plan I was feeling much better and had the inflammation/acid issue under control, so it was more about adding healing and soothing foods like miso, lemon, turmeric, root vegetables, and fruits. I was able to reintroduce most foods at this point except the major culprits. I also started taking papaya enzyme and artichoke leaf extract since they are supposed to help with digestion.
I welcomed acidic fruit back into my life in the form of kiwi, on yogurt topped with Nature’s Path cereal.
Oatmeal is good for the stomach all the time, so I made a savory oatmeal bowl with tempeh, greens, roasted mushrooms and Oh She Glows’ Butternut Cheese Sauce, which I loooove. I usually use canned pumpkin instead of the butternut, just for ease.
I had some fennel from the CSA to use up, so I sauteed it with carrots, peas, and chickpeas and seasoned it with ginger and turmeric. Served over Caulipots from Appetite for Reduction.
Asparagus was in season at the time, so I used some in the Asparagus and Spinach Soup from Vegan Soups and Hearty Stews for All Seasons, subbing kale for spinach. The soup also contained wild rice, mushrooms and summer squash, and was light yet hearty at the same time. On the side are Cheese and Herb Corn Muffins from the same book, which are quite good and freeze well.
To use root vegetables and lentils, which are supposed to be good for the stomach lining, I made the Red Lentil and Root Vegetable Dal from Appetite for Reduction. I really liked the texture of this dish, but the flavor was a little off for me. The recipe calls for parsnips and turnips OR rutabaga. I went with rutabaga, and I think the root vegetables were a little sour when combined with all the spices. I love turnips, so I’m sure I would like the dish more that way.
Stage III eating was very similar to how I usually eat, just without the more acidic/irritating ingredients like vinegar, mustard, tomatoes and pepper. It wasn’t difficult to find delicious food to eat in this stage, and by the end I was feeling much better! Afterward, I incorporated ingredients I had been avoiding very slowly back into my diet, and I am happy to say that in the six months since then I haven’t had any tummy troubles!