GERD & Food

I have GERD. Or GORD if you’re British. Either way it’s short for gastro-esophageal reflux disease. Or, if you’re British, gastro-oesophageal reflux disease. (I’m Australian, of mature vintage and therefore try to use British spelling as much as possible. Although I prefer to use GERD to GORD, because I think it sounds better.)

As a result of this condition I find I have to be very careful in what I eat. I’ve had to eliminate alcohol entirely. Because drinking causes pain. And I’ve also had to give up meat. Because eating meat causes the most unbelievable pain and discomfort. And I’ve had to give up chilli and other hot spices.

So I’m now a tee-totalling vegetarian.

I love food. It’s one of life’s greatest pleasures. And I love to cook healthy meals.

These days I have to cook even healthier meals and eliminating fats and hot spices like chilli presented a challenge.

As one of the major symptoms of GERD is heartburn or indigestion, many of you will benefit from the occasional recipe I’ll post here.

Something I discovered as I experimented with my food, was avoiding processed foods and cooking from scratch, using fresh vegetables resulted in my being able to digest the food much more easily. And whilst I still get painful and uncomfortable bloating in my upper abdomen, it’s not as bad as when I occasionally eat the “wrong” foods, like take-away.

So, today’s recipe is for a Potato & Leek Soup. With added cauliflower.

6 potatoes – I use Red Rascal or Pontiacs because I like the pink skins

1 leek

Half a cauliflower

Approximately 1 litre of chicken stock (okay, so I’m not totally vego!)

Slice the leek and sauté gently with a sprinkle of cumin in a very large pot until softened. I use grapeseed oil or macadamia oil – it’s my personal preference. Dice the potatoes but DO NOT PEEL THEM! Keep the skins on – they’re full of goodness and they look pretty! Break the cauliflower into small pieces. Add the potatoes and cauliflower to the leek and sauté for a few minutes. Then add the stock and bring to the boil. Simmer for 20 minutes until it’s all cooked. Add salt, pepper and herbs to taste. I add 1 teaspoon of salt, a few bit of freshly cracked black pepper, a good handful of fresh or dried coriander and basil.

I like a thick soup so I add only enough stock to cover the vegetables and a tiny bit more. I pop the cover on the pot to bring it to the boil, and then I remove the lid so the liquid reduces.

Let the soup cool slightly and then puree in a blender or with one of those hand held blenders. It should be lovely and thick and taste superb. Serve with your favourite bread.

Happy eating.