Pistachio Ice Cream, Or to What Depths I Would Stoop
In a past life, and by that I mean at my last job, I worked with a woman, let’s call her Ann, who would make, on a person’s birthday, his or her very favorite dessert in the world.
My favorite dessert in the world is not pistachio ice cream. My co-worker’s, however, was. Let’s call him Peter for convenience sake. Peter is how I became introduced to the world of homemade ice cream.
On Peter’s birthday, Ann brought a huge tupperware container of pistachio ice cream into the office along with homemade chocolate sauce. They were unimaginably wonderful, the ice cream especially, and a whole other dimension of how amazing food can be was revealed to me. I liked the stuff even more than Peter, so much so that for about a month after the day he was initiated into his 27th year (and I was initiated to homemade ice cream), I would sneak into the office kitchen late in the afternoon and serve myself a small bowl of the leftovers that Ann had conveniently forgotten in the freezer because she was on to me.
Once, she walked in on me in the middle of this devious act, and informed me that the chocolate sauce was sitting in the upper shelf of the fridge and I could help myself to it if I pleased. She then proceeded to heat it up in the microwave and ladle it onto my ice cream and after that day, I unabashedly claimed what was mine: (by then) freezer-burned pistachio ice cream.
All of this is of course to say that I never did get that ice cream out of my mind. The taste has haunted me for ages, but due to not having access to an ice cream machine (or a kitchen even. I quit my job shortly after and spent the next half year traveling), pistachio ice cream has been out of reach.
So how did my attempt to replicate Ann’s mind-blowing ice cream hold up? It was… a SUCCESS. The pistachio flavor is strong, but it’s tempered by the cream so that the combination is sensual, not too sweet. My ‘buds are fondled ever so smoothly—”hey baby,” the ice cream goes as it melts in my mouth. I also love its color, soft brown with the barest touch of green, and its texture, which is ever so speckled with pistachio dust. (Of course, that’s completely up to the maker—if you like your ice cream chunky, go for it. I’ve always been a smooth peanut butter kind of girl.) In short, this is the best homemade ice cream I’ve ever made.
PISTACHIO ICE CREAM
Adapted from Bon Appetit
Makes 3-1/2 cups
Ingredients:
1 cup unsalted, shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 tsp vanilla extract
pinch of salt
4 large egg yolks
1 cup heavy whipping cream
Optional: 1/2 cup roughly chopped pistachios
Directions:
Finely grind pistachios in a food processor with 1/4 cup sugar (but not too finely unless you want a lot of granules in your ice cream). Combine this mix and the milk in a large heavy saucepan and bring to a boil. Remove from heat and mix in vanilla extract and salt.
Whisk egg yolks and remaining half cup of sugar in a medium bowl. Gradually whisk in about 3/4 cup of the hot milk mixture. (the point of this is that you want to slowly heat the egg mixture to the same temperature as the milk mixture so that the eggs don’t cook when you add them fully to the milk mixture.) Stir the now warm egg mixture into the saucepan, turn the heat back on to low and add the heavy whipping cream. Continue cooking, stirring constantly, until the custard thickens (a path should be left behind when you draw your finger across the back of the spoon). Don’t let it boil.
Strain the custard through a sieve (and save the ground pistachios! They make a great topping for anything breakfast-y like yogurt or pancakes). Chill overnight if possible, but at least 2 hours.
Pour the custard into your ice cream machine. If you wish, add the chopped pistachios into the machine in the last 5 minutes of churning. Freeze it further in a container in your freezer until it’s at the consistency you like.
Are Broccoli Acidic? Broccoli and Acid Reflux
Broccoli is widely regarded as one of the healthiest vegetables, offering an abundance of vitamins, minerals, and antioxidants. However, for individuals dealing with acid reflux or GERD, questions arise about its acidity and whether it’s a safe food to consume. Does broccoli trigger acid reflux? Or could it actually help manage symptoms?
In this article, we’ll break down the acidity of broccoli, its effects on acid reflux, and practical tips for incorporating this superfood into your diet safely. Read on to discover everything you need to know about broccoli and its role in managing acid reflux.
Exploring Broccoli’s Acidity: Is Broccoli Acidic or Alkaline?
Broccoli has long been celebrated as a highly nutritious vegetable, but understanding its pH level is crucial for those managing acid reflux.
1. The pH Level of Broccoli
Broccoli is classified as a mildly alkaline food, with a pH level ranging between 6.5 and 7.5. This makes it slightly above neutral on the pH scale. Unlike acidic foods, broccoli is less likely to aggravate acid reflux and may even help balance stomach acidity.
2. Why Broccoli Is Alkaline
- Low Natural Acidity: Unlike citrus fruits or tomatoes, broccoli contains minimal natural acids.
- Rich in Minerals: Minerals like magnesium and calcium contribute to broccoli’s alkalizing effect in the body, helping neutralize stomach acid.
In summary, broccoli is an alkaline vegetable, making it a favorable option for individuals seeking reflux-friendly foods.
The Nutritional Benefits of Broccoli for Acid Reflux
Broccoli’s nutritional profile offers significant health benefits, including its ability to support digestive health. Here’s why broccoli can be a great addition to your diet:
1. High Fiber Content
Broccoli is an excellent source of dietary fiber, which helps promote smooth digestion. Fiber prevents constipation and reduces the risk of bloating, both of which can exacerbate acid reflux symptoms.
2. Anti-Inflammatory Properties
This green vegetable is packed with antioxidants like sulforaphane, which reduce inflammation in the digestive tract. A less inflamed esophagus can lead to fewer acid reflux episodes.
3. Vitamins and Minerals
Broccoli is rich in essential nutrients, including:
- Vitamin C: Helps heal damaged tissues in the esophagus caused by acid reflux.
- Vitamin K: Plays a role in maintaining healthy digestion.
- Magnesium: Known to help balance stomach acid levels.
4. Low Fat and Calories
Unlike fatty foods, broccoli is low in fat and calories, making it a safe and light choice for those prone to reflux.
Can Broccoli Cause Acid Reflux? Debunking Common Myths
Although broccoli is generally considered safe for acid reflux, there are instances where it may cause discomfort. Let’s explore the circumstances under which broccoli could potentially lead to acid reflux.
1. Overeating Broccoli
Consuming large quantities of broccoli in one sitting can cause bloating and gas, putting pressure on the lower esophageal sphincter (LES) and triggering reflux symptoms.
2. Raw Broccoli vs. Cooked Broccoli
- Raw Broccoli: The high fiber content in raw broccoli can be harder to digest for some individuals, leading to bloating or gas.
- Cooked Broccoli: Steamed or boiled broccoli is easier to digest and less likely to cause discomfort.
3. Individual Sensitivities
Some people may be sensitive to cruciferous vegetables like broccoli, which can lead to mild digestive discomfort. However, this varies from person to person and is not indicative of the vegetable being acidic.
How to Incorporate Broccoli into a Reflux-Friendly Diet?
To enjoy broccoli without triggering acid reflux, it’s essential to prepare and pair it appropriately. Follow these tips for a reflux-safe experience:
1. Opt for Gentle Cooking Methods
- Steaming: Steamed broccoli retains most of its nutrients while being easier on the stomach.
- Boiling: Lightly boiled broccoli is soft and gentle on the digestive system.
- Roasting: Roasting broccoli with a drizzle of olive oil and mild spices can add flavor without increasing acidity.
2. Avoid Over-Seasoning
Spicy or acidic seasonings like chili powder, garlic, or vinegar should be avoided, as they can irritate the stomach and trigger reflux. Instead, use reflux-friendly seasonings like dill, parsley, or turmeric.
3. Pair with Alkaline Foods
Combine broccoli with other reflux-friendly, alkaline foods such as:
- Quinoa or brown rice
- Sweet potatoes
- Leafy greens like spinach or kale
4. Control Portion Sizes
Stick to moderate portions to avoid overeating, which can put pressure on the LES and worsen reflux symptoms.
Related To Read: Are Salads Healthy?
Broccoli Recipes for Acid Reflux Sufferers
1. Steamed Broccoli with Olive Oil and Lemon-Free Dressing
- Ingredients: Fresh broccoli, olive oil, salt, and pepper.
- Instructions: Steam broccoli for 5-7 minutes, drizzle with olive oil, and season lightly with salt and pepper for a quick, reflux-friendly side dish.
2. Broccoli and Quinoa Bowl
- Ingredients: Steamed broccoli, cooked quinoa, cucumber slices, and a light yogurt dressing.
- Instructions: Mix all ingredients in a bowl and top with a yogurt-based dressing for a healthy, acid reflux-friendly meal.
3. Broccoli and Sweet Potato Mash
- Ingredients: Boiled broccoli, steamed sweet potatoes, and a pinch of salt.
- Instructions: Blend the ingredients into a smooth mash for a hearty, alkaline-rich dish.
Recipe: Broccoli Rabe & Egg Pizza
Tips for Managing Acid Reflux When Eating Broccoli
Even reflux-friendly foods like broccoli should be consumed mindfully. Here are some additional tips to ensure comfort while eating broccoli:
1. Chew Thoroughly
Properly chewing your food aids digestion and reduces the likelihood of gas or bloating.
2. Avoid Eating Late at Night
Finish meals at least 2-3 hours before bedtime to minimize nighttime reflux.
3. Maintain an Upright Position After Meals
Sitting or standing after eating helps keep stomach acid from flowing back into the esophagus.
4. Listen to Your Body
If you notice that broccoli consistently causes discomfort, try smaller portions or switch to alternative vegetables like zucchini or carrots.
FAQs About Broccoli and Acid Reflux
1. Is broccoli acidic or alkaline?
Broccoli is alkaline, with a pH level between 6.5 and 7.5.
2. Can broccoli trigger acid reflux?
While broccoli is generally safe, overeating or consuming it raw may cause bloating or gas, which can indirectly trigger reflux.
3. Is steamed broccoli good for acid reflux?
Yes, steamed broccoli is a gentle and reflux-friendly preparation method.
4. Are other cruciferous vegetables safe for acid reflux?
Most cruciferous vegetables like cauliflower and Brussels sprouts are safe when cooked but may cause gas or bloating in sensitive individuals.
5. Can broccoli help reduce acid reflux symptoms?
Broccoli’s alkaline nature and anti-inflammatory properties can help reduce reflux symptoms for many individuals.
Conclusion
Broccoli is a mildly alkaline, nutrient-rich vegetable that can be safely enjoyed by most individuals with acid reflux. By preparing it with gentle cooking methods, avoiding acidic or spicy seasonings, and pairing it with alkaline foods, you can incorporate broccoli into a reflux-friendly diet without discomfort.
As with any food, portion control and individual sensitivities are key. If you’ve been avoiding broccoli due to acid reflux concerns, this guide offers you practical tips and recipes to enjoy its numerous health benefits worry-free.
Feel free to share this article with others and explore more of our acid reflux-friendly content for tips on maintaining a healthy and comfortable diet!