PRESS RELEASE
For Immediate Release

Eating Right For The Holidays 
By Felicia Drury Kliment

Recipes for the Holidays

It’s impossible to stick to even the most easy to follow diet during the Holidays, no matter how self disciplined and motivated you are. If you, like me, go to a lot of dinner parties at that time of year, you are confronted with rich, unhealthy mounds of food that are impossible to resist. I have found a perfect solution to this problem, but before I describe it, let me explain briefly why eating the wrong foods results in gastro-intestinal problems and weight gain.
 
Whether you eat food that is too rich, doesn’t agree with you, or you over-eat, the results are the same: the food doesn’t get digested. It remains in your gastro-intestinal tract and eventually turns into a highly acidic poison. This poison, the undigested remnants of food, causes acid reflux, ulcers, weight gain, and eventually much worse health problems.
 
Why does undigested, acidic food waste put on pounds? The answer is that the body, in an attempt to protect itself from the toxic effects of acidic food waste, converts as much of it as it can to fat and stores it in the fat cells.

It is still possible to prevent the unhealthy effects of overeating the wrong foods—if you consume a few slices of fresh pineapple before, during or after you eat. It is available in most supermarkets and organic food markets all year long. Pineapple has such tremendous digestive power that it continues to ripen after its cut up.

 I discovered the remarkable digestive ability of the enzymes in fresh pineapple by way of an accidental ‘scientific’ experiment. My husband was going to spend the day hiking and asked me to make him a tuna fish sandwich. Because he was leaving at 6:30 am in the morning I made the tuna mixture the night before. I added mayonnaise, celery, pickle, some diced, cooked potato, and out of a whim, a few finely sliced pieces of fresh pineapple. The next morning I took the bowl of tuna fish salad out of the refrigerator, took off the lid, and lo and behold—the tuna salad had completely liquefied! The enzymes in the pineapple had digested everything in the salad. I conducted similar experiments, always with the same results. Then I began recommending it to people with digestive problems. They all, to a one, confirmed pineapple’s effectiveness as a digestive aid and weight gain preventative.

It’s simple to peel the tough outer skin off a pineapple if you have a long, serrated knife, then chop it into chunks and refrigerate. Not only is it possibly the most delicious fruit in existence, a few of these pineapple chunks along with a rich, heavy meal is a far more potent digester of foods than a handful of antacid tablets— and far healthier.

I always carry a small Ziploc bag of sliced pineapple and eat a few pieces right before I sit down to a holiday meal. Since I started doing so, I didn’t gain any weight or suffer from acid reflux during the holidays. Try it and let me know how it works for you.
(feliciadkliment@AOL.com)

Felicia Drury Kliment is a renowned expert and author in acid alkaline balanced dietary plans. Her best selling book "The Acid Alkaline Balance Diet" has helped thousands of people over the years to balance the acid alkaline levels in their bodies to promote happier, healthier living. Now, her second book, "Eat Right for Your Metabolism," explores in greater detail effective balanced dietary plans and recipes.  Both books can be purchased from Amazon.com.

RECIPES
Here are two delicious and healthy recipes for the Holiday Season from my book, “Eat Right For Your Metabolism.”

Salmon Filet with Mango Cilantro Salsa
4 -6 ounce portions of  salmon filet

Mango Cilantro Salsa
1 ripe mango, peeled and ½ inch diced
½ cup chopped scallion,  green part only
¼ cup diced red  bell pepper
1 tablespoon finely diced fresh  jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed  lime juice
¼  teaspoon  salt
½ teaspoon extra-virgin  olive oil

      Bake salmon filet  at 400 degrees F for 15 to 20 minutes, depending  on  the  thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator  for at least 1 hour for flavors to meld. Serve Salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.              

Yields 4 servings

Beef Curry with Minted Cucumber Yogurt Sauce

2 cups brown rice
1 cup ½ inch diced onion
1 tablespoon butter
1 cup crushed tomato
1 cup beef broth
¼ cup mild Indian curry paste
1 cup peeled and diced tart apple
½ cup apple juice
1 cup ½ inch diced potato, preferably Yukon gold
1 cup coarsely chopped green cabbage
1 cup cauliflower flowerets
11/4 pounds beef tenderloin, cut into 1 inch strips
½ teaspoon salt
½ cup frozen peas

Minted Cucumber Yogurt Sauce

½ cup whole milk yogurt
11/2 tablespoons chopped fresh mint
1 cup peeled and chopped cucumber
¼ teaspoon salt

      Prepare brown rice according to package directions. Sauté onion in butter over medium-high heat until soft but not brown, 3 to 4 minutes. Add tomato, beef broth, curry paste, apple, and apple juice and bring to a simmer. Add potato and cabbage. Cover and simmer on medium heat, stirring occasionally for approximately 15 minutes, until potatoes are tender. Meanwhile, blanch cauliflower in boiling water for 2 minutes, drain, and cool in ice-water bath. Once cooled, drain thoroughly and set aside. Stir tenderloin and ½ teaspoon salt into simmering curry. Bring back to a simmer for 7 minutes. Add peas and cooked cauliflower. For minted Cucumber Sauce, mix yogurt, mint, cucumber, and salt. Serve curry warm over brown rice with a dollop of Minted Cucumber Yogurt Sauce. 
Yields 6 servings
 

Learn More About Felicia's Eat Right For your Metabolism Book

Learn More About Felicia's Acid Alkaline Balance Diet Book