The followings are sample recipes that help you avoid heartburn and comfortably enjoy every good taste of food.

Tuscan tuna and bean salad

Description: Tuscan tuna and bean salad

¼ cup of pure olive oil

1 spoon of vinegar wine

1 ½ café spoons of squeezed fresh lemonade

Salt and black pepper

2 tablespoons of chopped red onion or chopped shallot

½ red chili pepper, cut up into tiny cubes

1 clove garlic

2 tablespoons of chopped fresh sap

3 ½ cups of cooked or canned cannellini bean

1 can (5 ounces) of tuna aromatized with olive oil

1.    Take a big bowl, mix with olive oil and lemonade, add a little salt and pepper, then put in red onion, chili pepper and garlic together with 1 ½ tablespoons of parsley

2.    Put in beans and mix, grind tuna to cover above tuna and mix, sprinkle ½ tablespoon of left parsley above. You can eat right away or preserve in the room temperature.

Pumpkin Risotto Italian rice

Description: Pumpkin Risotto Italian rice

1 pumpkin (1 ¼ - 1 ½ pounds)

1 chopped orange onion

2 tablespoons of pure olive oil

1 chopped branch of cumin or 2 chopped stems of onion

1 cup of Aborio or another kind of Risotto rice

3 – 3 ¼ cups of chicken liquor

1 café spoon of sea salt

½ café spoon of chopped fresh sage

¼ café spoon of furnaced nutmeg

2 tablespoons of salt-free butter

Description: Reggiano cheese

Reggiano cheese

2/3 furnaced Parmigiano - Reggiano cheese

1.    Heat the oven at 400o F, stab the pumpkin with some holes by the blade. Put the pumpkin on the tray and grill it in 50 to 60 minutes until it is yellow brown and soft. Wait for the pumpkin to cool, then peel it, take seeds and strings out, and cut the remained pumpkin into a big slice.

2.    In a big pot, stir onion with olive oil in normal temperature. Put on the lid and cook in 3 to 5 minutes. When the onion get soft and pure, stir with cumin and cook in 3 more minutes. Put the lid off, adjust the fire at medium or high level, and then cook in 5 to 7 more minutes so as for the cumin to be soft and for the onion to become brown.

3.    Put in rice, cook and mix in 2 to 3 minutes, pour the cup of chicken liquor, add salt, sage and nutmeg. Cook in 3 minutes until the bouillon gets viscid.

  4.    Mix with butter until they melt, and then add cheese and salt. Pour 1 more cup of bouillon and put in the pumpkin, mix with rice. Put in the last cup of bouillon and reduce the temperature to medium level, put on the lid and cook in 15 minutes so as the bouillon can be viscid and the rice can get soft. If the rice is still tough, add ¼ more of the bouillon cup.
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