ACG Culinary Connections Collection: Volume 2

Gastronomy and GI:

the Culinary Connections Collection Vol. 2 From the pages of ACG MAGAZINE

Edited by: Christina A. Tennyson, MD, Alexander Perelman, DO, and Vani Paleti, MD

Contents Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Hello Holidays . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 All things Spring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 refreshing summer vibes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Flavorful Fall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

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Contributors Rashmi R. Advani, MD, ABOM-D Dr. Advani is Assistant Professor of Medicine at Icahn School of Medicine at Mount Sinai, specializing in obesity medicine.

Mohammad Fahad Ali, MD Dr. Ali is Chief of Gastroenterology and Hepatology, Director of Endoscopy, and Director of the Center for Gastroenterology and Metabolic Diseases at Oswego Health and is a member of the ACG Research Committee.

Sameer K. Berry, MD Dr. Berry is a gastroenterologist at New York Gastroenterology Associates and Chief Medical Officer of Oshi Health.

Laura Chiu, MD, MPH Dr. Chiu is Assistant Professor of Medicine at Boston University School of Medicine and a past participant of the ACG Institute Young Physician Leadership Scholars Program.

Tamara Duker Freuman, MS, RD, CDN Tamara Duker Freuman is a dietitian in gastroenterology practice at New York Gastroenterology Associates and the author of two books on GI health topics for patients.

Divyangkumar Gandhi, MD, FACG Dr. Gandhi is a board-certified gastroenterologist at Augusta Health in Fishersville, VA, and is a 2023 ACG Institute 2023 Early Career Leadership Scholars.

Vanessa Méndez, MD Dr. Méndez is a physician board-certified in internal medicine, gastroenterology, and lifestyle medicine, based in Florida. She founded a multi-specialty telemedicine practice, Planted Forward.

Baha Moshiree, MD, MSc, FACG Dr. Moshiree is Clinical Professor of Medicine at Wake Forest Medical University and Director of Motility in the Division of Gastroenterology at Atrium Health in Charlotte, NC. She is a member of several ACG committees and previously served as ACG Governor for North Carolina.

James H. Tabibian, MD, PhD, FACG Dr. Tabibian is Director of Endoscopy at Olive View-UCLA Medical Center and Health Sciences Clinical Professor at David Geffen School of Medicine at UCLA.

Savita Srivastava, MD Dr. Srivastava is a gastroenterologist at Augusta Health Gastroenterology in Fishersville, VA.

Tiffany Taft, PsyD Dr. Taft is a Clinical Health Psychologist and Founder of Oak Park Behavioral Medicine, LLC., near Chicago. She was previously an associate professor and director of psychogastroenterology research at Northwestern University Feinberg School of Medicine.

Emily A. Haller, MS, RDN Emily Haller is Lead GI Dietitian in the Division of Gastroenterology and Hepatology at University of Michigan Health, Michigan Medicine.

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Foreword the Culinary Connections Collection: SECOND EDITION CHEERS TO FOOD AND GUT HEALTH! Our collective journey started during COVID lockdown when our GI community started connecting online, sharing stories around food and recipes. #ACGfoodies was born with the help of ACG’s leadership.

Over these two years, we have had GI physicians, fellows, registered dietitians, and a GI psychologist who have shared their culinary journeys and their favorite recipes through ACG MAGAZINE’s Culinary Connections column.

As the tradition continues, we are happy to bring to you the second e-edition of “Gastrononomy and GI: The Culinary Connections Collection.” One click away to the awesomeness of a year’s worth of #ACGfoodies’ personal culinary adventures, along with healthy and flavorful recipes. Our heartfelt thanks to all the contributors who make our column yumilicious.

Don’t forget to explore and share these amazing, healthy, plant-forward recipes with your family, friends, and patients. We welcome you to share your culinary journey by contributing toward our column and tagging #ACGfoodies on social media the next time you try that favorite family recipe!

Bon appétit!

Christina, Alex, and Vani

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Hello Holidays Culinary Connections:

Vani Paleti, MD, Alexander Perelman, DO, and Christina Tennyson, MD

CULINARY CONNECTIONS VOL. 2 | 5

HOLIDAYS ARE ALWAYS A PERFECT TIME TO REFLECT on the year behind us, new challenges, friendships, success, and opportunities. This has been a hard year for many of us from around the globe as we watched wars, natural disasters, and political unrest. The beacon of light through this year has been connection, to friends, family, and colleagues.

With the year’s end in sight, we could think of nothing better than sharing a wonderful meal with all of you from around the world. Happy holidays, Slava Ukraini, Woman, Life, Liberty!

—The #ACGFoodies (Vani, Alex, Christina)

MOHAMMAD ALI, MD

Chief of Endoscopy & Chair, Department of Medicine, Guthrie Cortland Medical Center, Cortland, NY

I am a first-generation immigrant hailing from the tiny South Asian nation of Bangladesh. It is a country rich in culture and steeped in history. For instance, International Mother Language Day—which is observed every year on February 21st and aims to promote linguistic and cultural diversity—honors Bengalis who sacrificed their lives for their mother tongue. Just like this historical event, our food and local cuisine are an integral part of our identity.

My recollection of events like family gatherings during Eid (a religious holiday), birthdays, and game nights are inextricably linked to the foods accompanying them. I fondly remember items like pickles (achar), mashed vegetables (bhorta), fish fry (mach bhaji), chicken and beef curries, and the list goes on and on. Just writing about these dishes brings back vivid memories, both visual and olfactory, instantaneously transporting me to my formative years.

Cooking and preparing them in our kitchen, now with my daughter, not only strengthens my ties to the land I left over

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two decades ago, but also allows me to pass on a small part of who we are as a people to my daughter.

One fare that has been ubiquitous in all the above-mentioned occasions is the samosa.

It is a pastry with a savory filling, including ingredients such as potatoes, onions, and peas. It may take various shapes and forms, the most common being triangular, and is often accompanied by a dip or chutney. A quick search on Wikipedia shows that the samosa has a Central Asian origin. “The earliest mention of the samosa was by Abbasid-era poet Ishaq al-Mawsili, praising the sanbusaj.

Recipes are found in 10th to 13th-century Arab cookery books, under the names sanbusak, sanbusaq, and sanbusaj,

all deriving from the Persian word sanbosag.”

While traditionally being deepfried, the recipe has evolved to being baked (or air-fried), making them healthier while still retaining the taste and overall deliciousness. Choosing vegetable samosas over meat-filled pastries cuts down on saturated fats and calorie intake while also providing vitamins and minerals.

Not to mention, this snack also offers a healthy dose of dietary fiber which can improve digestive health.

It is easy to make and quick to serve!

SAMOSAS (SERVES 6)  Ingredients Filling: • 3 large potatoes, peeled, boiled, and mashed • 1/2 cup peas, boiled • 4 Tbsp coriander leaves, chopped • 1/2 cup onion, chopped • 2 Tbsp basil, chopped • 1 tsp turmeric powder • 1 Tbsp vegetable oil • 1 tsp garlic paste • 1 tsp salt • 2 Tbsp red chili powder (optional) For Dough: • 3 cups all-purpose flour • 1/3 cup water • 1 tsp vegetable oil • 1 Tbsp semolina (for texture) • 2 pinches of salt  Steps 1. Put a frying pan on medium flame and add a tablespoon of oil to it. Add garlic paste and onion , and sauté for a few seconds.

LAURA CHIU, MD, MPH Boston University School of Medicine

“Laughter is brightest where food is best,” was the Irish proverb I once learned from my junior high school teacher (back when home economics class was a thing in the ‘90s!) while growing up in New York City, a community drenched deeply in multicultural roots. It was a priority to teach healthy eating in the public school system, but the lessons of nutrition and cooking basics revolved around all-time favorites from different cultural holidays.

I laughed and tasted my way around the world with classmates while learning how to make traditional potato latkes, spicy beef empanadas, and the perfect American bean chili that impressed all guests during Thanksgiving dinner one year. Food is a way to express your dedication to family and community, and this experience unquestionably cemented this value in my love for cooking.

Gathering around food represented the theme of many memorable moments during my years in college, medical school, and medical training. I embraced cooking

2. Add all the veggies and spices, required for the filling in the pan and stir fry for 2-4 minutes. Keep it aside.

3. To prepare the shells of the samosas, mix salt, semolina, 1 tsp oil and allpurpose flour together in a large bowl, and knead into a soft dough. Roll into small oval shaped flatbreads (chapattis), making sure that they are not too soft nor hard.

4. Cut each chapatti in half and roll into a cone. Fill with 2 Tbsp of prepared filling. Brush edges with water and then pinch the edges and seal samosa.

Repeat with the rest of the dough and use all of the mixture.

5. Bake the sealed samosas at 300°-375° degrees Celsius for about 10 minutes.

6. Serve immediately with green chutney and tomato ketchup.

“Food is a way to express your dedication to family and community, and this experience unquestionably cemented this value in my love for cooking.” ­— Dr. Chiu

as a study break and loved finding ways to replicate cooking from my family’s Chinese kitchen to share with my roommates when we returned home from classes. Food in the form of epic dinner potlucks became the traditional post-grueling test gathering among my friends during medical school.

During medical residency and fellowship in Boston, I learned to adore my slow/pressure cooker, as it provided many life-saving meals for my now husband and I after our long inpatient and call-shift days at the hospital.

As a current gastroenterologist in my first year as an attending faculty member at Boston University, life has not gotten easier, as I balance the exciting responsibilities of developing my professional career and taking care of my young family (14-month-old baby and 3-year-old, 140-lb.

Newfoundland dog). This comforting soup tastes long simmered, but it is cooked in a pressure cooker, making it very much a weeknight possibility. The highlights of the rich, umami taste from the white miso and multitude of mushroom varieties, combined with high-fiber, micronutrient-rich wild rice, unquestionably makes this warm, nutritious meal a favorite on our dinner table.

Sources: https://en.wikipedia.org/wiki/Samosa https://recipes.timesofindia.com/us/recipes/v egetable-samosa/ rs55435214.cms

CULINARY CONNECTIONS VOL. 2 | 7

SAVITA SRIVASTAVA, MD

After leaving my mother's home and being nourished by real food, I veered for many decades towards the standard American diet—processed ingredients, high protein and fats, low fiber, and fast food. Being a physician in training for so many years, it was hard to find worklife balance, eat nutrient dense meals, and embrace the elements of a healthy lifestyle.

Years later, as a physician-scientist who became obsessed with the gut microbiota and finding ways to translate the science at the bench to clinical applications at the bedside, the great revelation from a decade's worth of research is that the gut microbiota is highly dynamic and modulated by lifestyle factors – plantpredominant eating patterns, stress, exercise, sleep, avoidance of alcohol and smoking, and positive relationships.

The microbiome is also shaped by early life factors, and the composition of the microbiome in early life influences future metabolic, immune, and brain health.

The health destiny of our children is

Augusta Health, Gastroenterology, Fishersville, VA

Food and the enjoyment of food for authentic living is an expression of love in Indian culture. Gathering built around food is a way to nourish the body and soul. My mother moved to the U.S. from India in the 1970's and she espoused the importance of food and healthy lifestyle for vitality and living. I grew up in a household where lentils (dal), homemade yogurt (dahi), and fermented fruits and vegetables (achar) were staples and a part of everyday life. In her preparation of amazing meals where she could easily bring together healthy ingredients into delicious dishes, we took for granted that plant-predominant eating is so enjoyable. Additionally, the spirit in her household is a reflection of social connection, funny interludes, serious conversation, feeling included, and being human.

DR. CHIU'S PRESSURE COOKER MUSH  Ingredients stick) • 4 Tbsp unsalted butter (½ ced min n, • 1 yellow or red onio • 2 lbs. mixed mushrooms , (shiitake, maitake, portobello cremini, lion’s mane, oyster mushrooms), tough stems removed, chopped into ½to 1-inch pieces • Kosher salt and black pepper • 2 celery stalks, chopped • 1 large carrot, peeled and chopped • 6 garlic cloves, smashed and chopped • 3 sprigs fresh thyme or 1 tsp dried thyme • 1 tsp garlic powder • ¼ cup all-purpose flour • 5 cups vegetable stock • ½ cup dry white wine • 1 cup wild rice (about 6 oz.) urt • ½ cup whole-fat Greek yog o mis • 1 Tbsp white and • Chopped scallions or chives fresh dill, for topping

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shaped in the first several years of life, influencing future risk of obesity, autoimmune disease, food and environmental allergies, and cancer.

Now, as a parent, I realize the great responsibility to raise healthy children with low risk for chronic disease.

This means that it's paramount to introduce, early on, a diversity of plants into the diet for the biodiversity of the gut microbiota.

Over the years, my GI practice has evolved to become an integrative gastroenterology practice model, incorporating more nutrition, mindbody medicine, and microbiome science into my patient's plan of care. Our GI practice in Virginia's Shenandoah Valley, called the Digestive Wellness Center, utilizes a farm on campus, a teaching kitchen, and a wellness center to expand where we deliver care. Our patients learn about sustainable farming practices and principles of anti-inflammatory

ROOM AND WILD RICE SOUP

 Steps

a 6- to 8-quart 1. Turn on the sauté setting on the butter, Melt ker. electric pressure coo stir until and k Coo n. onio then add the . utes min 5 ut abo ent, sluc tran tsp salt, and 2. Add the mushrooms and 1 until the ally, sion cook, stirring occa their liquid and ased rele have mushrooms . Add the utes min 8 ut abo bit, a nk shru thyme, garlic ic, celery, carrot, chopped garl grinds of s erou gen ral powder, and seve Add the flour . bine com to Stir per. black pep evenly and stir until the vegetables are ain. rem ts coated and no white spo and turn off the 3. Pour in the stock and wine the pot well of om bott the pe heat. Scra browned bits any and r flou ate rpor inco to (This will add om. that are stuck to the bott warning burn a ent flavor and also prev . rice wild the in later.) Stir 10 4. Cook on high pressure for to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the . remaining pressure manually

texture of the 5. Stir the soup and check the e time, repeat mor wild rice; if it needs a bit for a cook ess proc king the pressure-coo release the dly rapi and utes min time of 2 pressure. Turn off the heat. ll bowl and 6. Put the Greek yogurt in a sma s of warm nful spoo few slowly whisk in a mixture into the stir then oth, smo l soup unti salt and the soup. Taste the soup and add pepper to taste. ed with 7. Serve the soup in bowls topp dill. and es chiv or s lion scal chopped

Mediterranean cooking on a beautiful farm and teaching kitchen. We are teaching our patients, through a hands-on workshop, how to ferment vegetables, make kefir and yogurt, and brew kombucha. We are also delivering demos in a teaching kitchen and working on evolving diets to incorporate more plants – making delicious foods like overnight oats, breakfast bowls, lentil soup, kale salad, and quinoa-stuffed delicata squash. As I tried to perfect a recipe for lentils this month, I appreciated that I was celebrating my mother’s legacy to the culinary arts and using culinary medicine to help restore health in my children and patients.

In many ways, the circle of life leads you back to home. I am inspired that my practice of medicine incorporates so many lessons that I learned from my mother about eating, mindfulness, and human connection. I am sharing a roasted Brussels sprouts salad recipe from my mother that we have used during the holiday season as a side dish. It’s a vibrant dish that celebrates seasonal eating, plant diversity, the colors of fall foliage, and is a perfect piece of culinary art for the holiday table. For over 30 years, my mom worked in the kitchen at

“I am sharing a roasted Brussels sprouts salad recipe from my mother that we have used during the holiday season as a side dish. It’s a vibrant dish that celebrates seasonal eating, plant diversity, the colors of fall foliage, and is a perfect piece of culinary art for the holiday table. ”

one of the first Wegmans grocery stores in the country and helped to create their menu of prepared foods that emphasize their decades-old campaign to ‘eat the rainbow.’ As kids, we were guinea pigs for Wegmans as it tried to crack the code for creating healthy colorful dishes that appealed to children. As immigrants, Thanksgiving has always been a favorite holiday that makes me appreciate how my mother is a courageous woman who left India to start a new life somewhere foreign to her and is an amazing chef who can create delicious dishes from all over the world to connect humans.

This dish is a reflection of her making rainbows.

 We would love to hear from you. If you have personal connections with GI and gastronomy. Contact ACG MAGAZINE staff at acgmag@gi.org to share your story with the ACG community. You can also tweet using #ACGfoodies to connect with the community. Wishing you all good health and great meals from our Culinary Connections #ACGfoodies team.

­— Dr. Srivastava

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH SALAD WITH PUMPKIN SEEDS AND DEHYDRATED CRANBERRIES  Ingredients Roasted Brussels Sprouts: • 3 cups Brussels sprouts, halved, ends trimmed, any yellow leaves removed • 3 Tbsp olive oil • Salt, to taste Roasted Butternut Squash: • 4 cups butternut squash, cube d • 2 Tbsp olive oil • 3 Tbsp maple syrup • ½ tsp ground cinnamon Other Ingredients: • ½ cup pumpkin seeds • 1 cup dried cranberries • 2-4 Tbsp maple syrup (optional)

 Steps

Roasted Brussels sprouts: 1. Preheat oven to 400° F. 2. Lightly grease the foil-lined baki ng sheet with 1 Tbsp olive oil.

3. In a bowl, combine Brussels sprouts, 2 Tbsp olive oil, pinch of salt.

4. Roast sprouts on a foil-lined baking sheet in the oven at 400 ° F for 20-25 minutes, turning halfway through.

Roasted butternut squash: 1. Preheat oven to 400° F. Ligh tly grease the foil-lined baking shee t. with 1 Tbsp olive oil.

2. In a bowl, combine cubed butt ernut squash, 1 Tbsp olive oil, maple syrup, and cinnamon.

3. Mix thoroughly with a mixing spoon.

4. Place butternut squash on the baking sheet.

5. Bake on greased baking shee t for 20-25 minutes until softened.

• Combine roasted Brussels spro

uts, roasted butternut squash, pumpkin seeds, and cran berries; mix to combine ingredients evenly.

• For more sweetness, add 2-4 Tbsp map le syrup (optional).

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All Things Spring Culinary Connections:

Editors: Vani Paleti, MD, Alexander Perelman, DO, and Christina Tennyson, MD

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SPRING IS FILLED WITH colors, fragrances, chirping birds, promises and celebration of renewed life from winter slumber.

In this spring edition of #ACGfoodies, we celebrate two gastroenterologists and a registered GI dietitian who share their culinary journeys with their soulful and healthy recipes.

Let’s jump in and enjoy spring contributions from Baha Moshiree, MD, MS-CI, FACG, Clinical Professor of Medicine, Wake Forest Medical University and Director of Motility, in the Division of Gastroenterology at Atrium Health, in Charlotte, NC, Ms. Emily Haller, MS, RDN lead GI dietitian at the Division of Gastroenterology and Hepatology at University of Michigan Health, Michigan Medicine and Sameer K. Berry, MD, MBA, Gastroenterologist, New York Gastroenterology Associates; Chief Medical Officer, Oshi Health.

—The #ACGFoodies (Vani, Alex, Christina)

BAHA MOSHIREE, MD, MS-CI, FACG

Clinical Professor of Medicine, Wake Forest Medical University and Director of Motility, Division of Gastroenterology at Atrium Health, Charlotte, NC

My full first name is Baharak, which means “little spring,” the season in which I was born. Spring has a special meaning in my culture. In addition to signaling the rebirth of nature, it symbolizes a renewal of spirit and recommitment to health, community, and hope. The vernal equinox, or first day of spring, marks the beginning of the Persian New Year, Nowruz (“new day”), which is celebrated by 300 million people worldwide — by Iranians and other Persians of all faiths.

This year, celebrating Nowruz feels especially significant. Today in Iran, women, children, and men are bravely fighting for their basic human rights of self-determination and self-expression against an oppressive regime. The slogan

of their revolution, “Woman, Life, Freedom!” represents an intention and hope for their future rooted in the cultural traditions and proud history of their past. They and all Iranians in the diaspora look forward to a “new day” of freedom, prosperity, and joy.

Growing up, Nowruz was always my favorite time of year. The mark of all good holidays, food plays a vital role in Nowruz and is celebrated not just for its nourishment but for its healing qualities and its ability to bring people together. Each Nowruz, Persians set a “haft-sin” table on which we place items representing rebirth and fertility (sprouts of lentil, sumac, painted eggs), health (apple and garlic), prosperity (coins), joy (candles), love (dry fruit called senjed) and patience (vinegar).

Thirteen days of festivities follow and are filled with visits to family and friends. At the center of every table, you will find fruits and nuts in abundance and especially pistachios roasted in saffron and lemon water.

Saffron is included in most Iranian dishes, including desserts. Some of the digestive health benefits of saffron as an anti-inflammatory agent and antioxidant include its uses in irritable bowel syndrome (IBS).

Persian dishes are also accompanied by a bowl of cultured yogurt combined with either cucumbers and mint or minced shallots. Many ancient civilizations from Persians to Egyptians have lauded the healthy properties of yogurt with links to better skin, longevity, and GI illnesses - a discovery that seems more recent with the microbiome and gut health link.

The main dish for Nowruz is fish and a rice dish called “sabzi-polo.”

How Persians prepare rice by rinsing, boiling, then recooking has it own digestive benefits and potentially leads to less bloating. Sabzi polo is also full of nutrient rich herbs. This Nowruz, make this simple sabzi-polo and pair it with your favorite dish!

Noosh-e-Jan (Enjoy)!

SABZI-POLO (HERB-RICE)  Ingredients: • 3 cups long-grain Basmati rice • 1/2 cup chives, chopped • 2 cups fresh dill, chopped • 2 cups fresh parsley, chopped • 2 cups fresh cilantro, chopped • 1 Tbsp dried fenugreek • 1/4 cup vegetable oil • 1/2 tsp ground saffron dissolved in 4 Tbsp hot water • 1 tsp rose water (optional) • 2 Tbsp salt

 Steps: 1. Rinse rice in a large bowl until the water the rice is submerged in is close to clear.

(Helps remove starch.)

2. Bring 8 cups of water with 2 Tbsp salt to boil in a large pot. Add rinsed rice and boil for about 6-8 minutes or until the rice grains feel soft.

3. Drain cooked rice in a colander and rinse with 3 cups cold water. Set aside.

4. Combine all freshly chopped herbs and fenugreek in one bowl. Set aside.

5. In a medium bowl, mix vegetable oil, ¼ cup of water, and a few drops of saffron water.

6. Pour in most of the mixture of oil, water and saffron to coat the bottom of the pot used earlier to boil rice. On top of this, layer 2 spatulas of rice followed by 1 spatula of herbs. Repeat until you have a layer of rice at the top. Using the end of a wooden spoon or fork, poke several holes into the rice.

7. Pour the remaining amount of oil, water, and saffron mixture plus 1 tsp rose water over the rice.

8. Place a clean dish towel between the pot and the lid and cover to absorb any condensation. Press the lid firmly on the pot so steam cannot escape. Cook for 10 mins on medium heat and then reduce to low for an additional 30-45 mins.

Remove pot from heat and let cool for 5 mins.

9. The crispy rice at the bottom of the pot is called “tadig.” Remove lid, flip the pot onto a large serving dish, and enjoy!

CULINARY CONNECTIONS VOL. 2 | 11

EMILY HALLER, MS, RDN

Lead GI Dietitian, Division of Gastroenterology and Hepatology at University of Michigan Health, Michigan Medicine

I pursued a career in dietetics because of my genuine love for food and desire to work in a setting that allowed me to connect with and help others live healthier, happier lives. I appreciate the ability to connect with others through food, whether it be through conversation, experimenting in the kitchen, or sharing a meal.

Two years into working as a dietitian, I attended a presentation at Ann Arbor’s Veg Week on the environmental impacts of animal agriculture. This was my first exposure (that I recall anyway) to learning how factory farming is destroying our ecosystems and it evoked many emotions, including confusion about how this could be true/happening, sadness, and concern.

Now, this talk was fortunately not all doom-and-gloom; there was positivity and enthusiasm shared around what

adopting a plant-based diet can do for our land, air, and water. Shortly after this talk, I decided to do a 30-day vegan challenge to make a positive impact on the environment. During this 30-day challenge I experimented with new recipes, watched a few documentaries like Forks Over Knives and started reading various vegan/vegetarian research articles.

I approached the transition with curiosity and flexibility, two things I frequently discuss with patients/ clients when working on habit and behavior change. The more I learned, the more excited I felt about eating a vegan diet and once I reached my 30-day mark I did not want to return to my omnivorous meals. At the time I was training for a half-marathon and felt I was recovering from workouts well so I decided I would stick with it until after my race.

Fast-forward 10 years and I am still vegan and can attest to numerous benefits it has brought to my life— not just for my own health, but for

CHICKPEA TUNA SALAD  Ingredients: Chickpea Tuna Salad: • 1 15.5 oz. can of chickpeas, drained* (*Save 1 Tbsp of aquafaba--the chickpea liquid) • 1 Tbsp aquafaba ks) • ½ cup celery, diced (~2 stal 8 • ¼ cup red onion, diced (~1/ n) onio of a medium red • ¼ cup diced dill pickles (~1.5 pickle spears) • 1/3 cup vegan mayo e • Salt and black pepper, to tast Sandwich Fixings: • Whole grain bread of choice, toasted • Veggies of choice: greens (lettuce, spinach, arugula), tomatoes, thinly sliced radish, e cucumbers, shredded cabbag slaw, pickles

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 Steps: mixing bowl 1. Add chickpeas to a medium until a her mas ato and mash with pot can also u (Yo d. ieve flaky texture is ach s in a food time few a as pulse the chickpe sistency.) con e sam the processor and get diced nts: edie ingr the 2. Mix in the rest of o, may an veg le, onion, celery, pick aquafaba e 3. Add salt and pepper to tast immediately; 4. You can certainly eat this Recommend led. chil t however, it is bes a lid and with er tain con transferring to . ator iger refr letting chill in the with sliced 5. Serve on bread of choice whatever or ns gree h tomato and fres . ires des rt hea toppings your last for 4 6. The chickpea tuna salad will ld also wou and ator iger days in the refr ns, in a gree of bed a on be great served p. salad, or in a wra

the health of the planet and all its inhabitants. This choice aligns with my morals and values and has helped me become a more empathetic and compassionate person.

While a vegan diet may not be for everyone, the science is clear that eating more nutrient-dense, plant-based meals and decreasing animal products supports human and planetary health. I am fortunate that my job allows me to meet individuals where they are and assist them in adopting a dietary pattern that includes more plants and supports their health.

A key strategy to eating more plantbased meals is to ensure you have a phenomenal replacement for whatever you are taking out. Love eggs? Try making a flavorful tofu scramble and include kala namak (Himalayan black salt) for that sulfur ‘eggy’ flavor.

Obsessed with buffalo chicken wraps?

Swap in soy curls for chicken and top with your favorite sauce plus toppings.

Tuna salad sandwich fanatic? Try

smashing chickpeas for that flakey, chewy texture and follow my recipe below!

This mouth-watering sandwich is a vegan take on the classic tuna salad sandwich. This chickpea tuna salad recipe is simple to throw together, requires 8 ingredients, and is a great meal prep option. When making this recipe at home, we typically double everything so there are leftovers for the week.

SAMEER K. BERRY, MD, MBA

Gastroenterologist, New York Gastroenterology Associates; Chief Medical Officer, Oshi Health

Like many of us, I live to eat, rather than eat to live. I grew up in a household with two busy working parents, so a complex home-cooked Indian meal was a rare treat. My sister and I both have fond memories of learning to cook Indian recipes with our family elders. I remember how surprised I was to learn how small nuances can have such a significant

impact - the decision to use ground or whole spices, even the order of adding ingredients to the heated pan can change the taste dramatically.

Inadvertently, my medical training continued to remind me of the major impact seemingly trivial changes to one’s diet can have. I spent time as a medical student rounding on the inpatient IBD service with renowned dietitian Kelly Isaacson; and continued to explore the impact of food as medicine during my fellowship with William Chey. These training experiences influenced my choice of clinical practice at New York Gastroenterology Associates, one of the few community practices with three full-time dietitians.

As gastroenterologists, food has a totally new meaning to us. Any gastroenterologist browsing a grocery store aisle will likely see details in food that are unappreciated by most - FODMAPs, gluten, sugar alcohols, and other subtle details which impact nearly all of our patients.

Unfortunately, despite the evidence demonstrating improved quality of care when gastroenterologists work alongside dietitians, we have been painfully slow in providing access to dietary interventions

VEGETABLE RAMEN WITH ZUCCHINI NOO  Ingredients: • 1 Tbsp olive oil • 1 clove garlic, minced • 1.5 shiitake mushrooms • 1/2 bell pepper, chopped • 1 cup spinach, shredded • 1/2 cup zucchini noodles, froz en • 1 cup vegetarian broth • 2 Tbsp coconut amino or soy sauce • Soft-boiled egg • 2 Tbsp sauerkraut • Sriracha hot sauce, to taste • 2 Tbsp cilantro, chopped

for our patients. This frustration led me to launch a new clinical model at Oshi Health, where we are building a world where all patients can receive access to multidisciplinary care – and understand how connections between food, behavior, and the brain impact their symptoms.

While I do not follow a vegan lifestyle, I try to follow a plant-based diet. I hope you enjoy this healthy, warming vegetable ramen with zucchini noodles and microbiomefriendly sauerkraut. We have overcome so many challenges as physicians and gastroenterologists over the last two years; I look forward to many more delicious meals with my GI mentors and colleagues for decades to come.

 We would like to hear from you if you have personal connections with GI & gastronomy. Contact ACG magazine staff by email at acgmag@gi.org to share your story with the ACG community. You can also tweet using #ACGfoodies to connect with the community.

DLES

 Steps: 1. Heat olive oil in a large pot , add minced ginger and garlic until bubblin g.

2. Add shiitake mushroom, coo k 1-2 mins.

3. Add green bell pepper and spinach, cook 1 min.

4. Add vegetarian broth and coconut amino (or soy sauce), let sim mer.

5. Add frozen zucchini zoodles , let simmer 2 mins.

6. Transfer to bowl and add soft-boiled egg, a drizzle of Sriracha, sau erkraut, and sprinkle with fresh cilantro .

CULINARY CONNECTIONS VOL. 2 | 13

Refreshing Summer Vibes Culinary Connections:

Editors: Vani Paleti, MD; Alexander Perelman, DO; and Christina Tennyson, MD

SUMMER IS A SEASON OF BRIGHTNESS & CHEER and along with summer comes long days, early mornings, summer picnics, late evenings and starry nights.

As we gather outdoors over food and laughter, let’s be intentional and be present with our family and friends. In this summer edition of #ACGfoodies, our gastroenterologists and a GI psychologist share their culinary journey. Let’s enjoy summer contributions from James H. Tabibian, MD, PhD, FACG; Rashmi Advani, MD; and Tiffany Taft, PsyD. —The #ACGFoodies (Vani, Alex, Christina) 14 | CULINARY CONNECTIONS VOL. 2

JAMES H. TABIBIAN, MD, PHD, FACG

Director of Endoscopy, Olive View-UCLA Medical Center Health Sciences Clinical Professor, David Geffen School of Medicine at UCLA

I was born in Texas but didn’t necessarily have the most typical Texan upbringing.

I'm a son of immigrants who coincidentally happened to meet in Spain; in the early 1970s my mother had gone there on vacation (from Syria, where she was born and worked as a French-Arabic interpreter [and also spoke Armenian and Turkish]), and the rest is history. In addition to language, international food, and the art and of preparing it were integral parts of my childhood…and remain so to this day.

For the first decade or so of my life, I had the opportunity to enjoy not only my mother's cooking, but also that of our Queen Bee—my maternal grandmother. To my mother's credit, her cooking was nearly as fabulous as my grandmother's, but the

TABBOULEH SALAD  Ingredients:

• Two bunches of curly parsley (or 1:1 ratio of curly and Italian parsley) • Chopped Persian cucumbers (if unavailable, English or Armenian cucumbers) • Chopped tomatoes (Dr. Tabibian’s pick: cherry tomatoes) • Bulgur (cracked wheat), either #2 (medium coarseness, good for serving later) or #1 (fine, good for serving right away)

Queen Bee had a wider repertoire of menu items, all in her head...no notes, no books, and certainly no computers.

My father would also periodically cook, his specialty being Paella Valenciana (and many variations of it, at that). In addition, there was influence from our surroundings, in particular the sizable Mexican community around us in Texas and subsequently Central California (our having moved in the late 1980s). Because of this influence, my father became what I'd refer to as a "Grillmaster."

With this background in mind, some might say it'd be only proper for me to also become a chef extraordinaire.

For better or worse, I wouldn't consider myself one. But then again what is or is not "extraordinary" might be subjective. For me, cooking fundamentally needs to be efficient, both in terms of time and cost.

Whereas my grandmother seemed to be able to spend hours in the kitchen,

• Olive oil (preferably extra virgin—Dr. Tabibian’s pick: Spanish, or any other that is high in Picual olive content) • Lemon juice (Dr. Tabibian’s pick: Eureka lemons, avoid prepackaged lemon juice) • Salt • Aleppo red pepper (for color and flavor, very mild) • Dried mint flakes, sparingly • Chopped green onions or a dash of garlic powder • Optional: sumac and other spices/garnishes

this hasn't been a viable option for me, and I imagine it's not for many readers of the ACG MAGAZINE. But efficiency isn't enough; I also want food to be fresh, tasty, and generally simple, e.g., without what I'd consider an excess number of flavors and/or spices. Indeed, most of the foods I prepare have a short list of ingredients, something for which my wife sometimes pokes fun at me ("He's a salt, pepper, and maybe garlic kinda guy.") But this modus operandi does have its benefits – it means I grow many of the fruits and vegetables we eat, I meticulously select the most flavorful and fitting crops for our USDA plant hardiness zone (10A) and can more readily avail myself to help with other tasks.

As for what recipe to contribute to this issue of ACG MAGAZINE, I decided to go with something I've prepared quite a bit earlier this year.

During Lent, or the "Great Fast," I've historically found different ways to

 Steps & Tips: 1. Chop parsley and place it in a large bowl. Many folks spend a long time on this, both to chop it down very finely as well as to remove the stems; I don't do either, in the spirit of efficiency and including more rather than less dietary fiber.

2. Chop and add the cucumbers and tomatoes; how much to add is a matter of preference.

3. The bulgur step merits critical consideration: if preparing the Tabbouleh quickly and serving it promptly, add #1 bulgur; if taking your time or planning to let the Tabbouleh sit for a bit prior to serving, #2 is probably better, as the grains are less likely to become soggy.

4. Next, olive oil and lemon iteratively—without fixed amounts or proportions, per se, if nothing else because not all olive oil or lemons taste the same. Approximately 3 Tbsp of each per two bunches of parsley is a good start, with fine tuning there from, per gusto.

5. Add salt, Aleppo pepper, or mint, to taste; experiment and see what tastes best.

6. Lastly, and analogous to various other salads, Tabbouleh isn't something that can sit around for prolonged periods; next-day (or older) Tabbouleh doesn't do the dish justice and is all too often what's available in stores and restaurants.

CULINARY CONNECTIONS VOL. 2 | 15

make lifestyle changes to observe what many would consider a spiritually unique period of time. For instance, I've gone vegan for 40 days, made various nonfood modifications and sacrifices, and so forth. This year, I wanted to emphasize plant-based and humble foods; this said, one of the foods I found myself preparing often was "Tabbouleh," a Middle Eastern (primarily Levantine) parsley-based salad.

Of note, for those who wish to pronounce the word properly, the emphasis is on the middle syllable, which should sound like the "oo" in "cool", and this follows a geminated "b" sound, as denoted by the double b). Interestingly, I learned to make tabbouleh from my father, as he became quite plant-based and health food oriented over the years.

Now, without further ado, here's my Tabbouleh recipe, which can be modified to fit dietary preferences and needs (and I'm here to help provide pointers...feel free to reach me via LinkedIn or on Twitter [@TabibianMDPhD], among other means).

T'is all folks...to health and !

RASHMI ADVANI, MD

Interventional Gastroenterology Fellow, Cedars Sinai Medical Center, Los Angeles, CA

“Ethically they had arrived at the conclusion that man's supremacy over lower animals meant not that the former should prey upon the latter, but that the higher should protect the lower, and that there should be mutual aid between the two as between man and man. They had also brought out the truth that man eats not for enjoyment but to live.”

—Mahatma Gandhi As a first-generation South Asian girl growing up in New York City, my diet has primarily been vegetarian.

My mother, being the amazing cook that she is, has been a vital influence on how my palate and food preference developed over time.

Her dishes perfectly exemplified the discipline of how one could obtain a wholesome diet using a plant-based

CHIA SEED PUDDING WITH MARKET FRUIT

AND NUTS

Preparation Time: 5 to 10 minutes  Ingredients: • 1/4 cup chia seeds • 1/2 cup coconut milk • 1/4 cup coconut cream • 2 Cara Cara oranges • Almonds (raw) • Strawberries, raspberries, blackberries • 1/2 apple • Passion fruit seeds • Honey (organic preferred)

16 | CULINARY CONNECTIONS VOL. 2

 Steps: 1. Place chia seeds in a mediumsized bowl and add coconut milk.

2. Let sit for two minutes, then stir from the bottom up to catch seeds that stick to the bottom.

3. Add coconut cream and mix again in similar fashion.

4. After a few minutes, stir the mixture and refrigerate for a few hours to overnight. ) 5. In the morning (or 4+ hours later es berri ge, oran eled d/pe slice add of your choosing, apples, raw almonds, and passion fruit seeds to the mix (on top) 6. Drizzle organic honey at the end, as desired.

approach. This influence is a large reason why I exclusively feel satiated by, and actively seek, dishes that are vegetarian and/or plant-forward.

My own personal journey with being more plant-forward is spiritual, practical, and logical. It has created the ability for me to feel more connected with my body, my health, and with the shared responsibility of maintaining the health of our world.

As a medical trainee with very limited time to sit down for meals, I am constantly looking for ways to incorporate dishes that are nutritious, satiating, and wholesome. I also enjoy making quick and easy meals in bulk that are healthy and can satisfy a craving while keeping me full during the day. The Chia Seed Pudding with Market Fruits and Nuts is a simple recipe that requires little to no prep the night before. What attracts me to this dish is the effortless way you can assimilate a variety of delicious plant-forward items that satisfy every taste bud and texture craving you could have.

TIFFANY TAFT, PSYD

Clinical Health Psychologist and Researcher; Founder and Practice Director, Oak Park Behavioral Medicine, LLC., Oak Park, IL

This recipe is from a cookbook I received from family living in Denver, Colorado, and is one of my absolute favorite soups that works in any season. Even better, it allows for modifications based on your tastes (I tend to use more curry), and if you have dietary limitations. I follow a wheat-free diet since wheat is one of the triggers for the eosinophilic esophagitis (EoE) I’ve been living with since around 2016. I find substituting gluten-free flour works just as well as regular flour. I’ve also lived with Crohn’s disease since 2002, and pureed vegetable soups are a great way to still get fiber and nutrients in a gut-friendly way. While I don’t live in Colorado, one of my happiest places

is out on a hiking trail and I try to work in time in nature as much as possible for selfcare and mental well-being.

 We would like to hear from you if you have personal connections with GI & gastronomy. Contact ACG magazine staff by email at acgmag@gi.org to share your story with the ACG community. You can also tweet using #ACGfoodies to connect with the community.

BUTTERNUT SQUASH AND APPLE SOUP

Source: Colorado Classique: A Collection of Fresh Recipes from the  Ingredients: • 2 yellow onions, chopped • 3 Tbsp butter (can substitute vegan butter) • 2 ½ cups diced butternut squash • 1 large Granny Smith apple, peeled and chopped • 3 Tbsp all-purpose flour (can substitute GF all-purpose blend) • 1 ½ tsp curry powder (or more to your taste) • Pinch of grated nutmeg • 3 cups vegetable broth • 1 cup milk • ½ cup heavy cream (optional for richer results) • Zest and juice of 1 orange • Salt and pepper to taste

Rockies

 Steps: 1. In a large saucepan, sauté the onions in butter until soft.

2. Add squash and apples and sauté ~3 minutes, stirring occasionally.

3. Add flour, curry powder, and nutmeg; cook for 2 minutes.

4. Add broth, milk, heavy cream, and orange zest and juice.

5. Simmer uncovered for 15-20 minutes or until the vegetables are tender.

6. Remove from heat and let cool.

7. Puree the soup in a blender or food processor.

8. Season with salt and pepper.

This soup improves with time, so it’s best to prep a day or two in advance and keep in the refrigerator.

Serve hot with a dollop of sour cream if you’d like.

CULINARY CONNECTIONS VOL. 2 | 17

Flavorful Fall Culinary Connections:

Editors: Vani Paleti, MD; Alexander Perelman, DO; and Christina Tennyson, MD

AS THE DAYS BECOME SHORTER AND THE WEATHER COOLER, it is an opportunity to experience the bountiful flavors found in the Fall.

Farmers markets and local shops are filled with colorful and tasty produce.

A nourishing home-cooked meal incorporating vegetables, herbs, and spices can be both delicious and easy to make. Our contributors this month share their unique stories and savory inspiration for the season. Bon appétit!

—Christina, Alex, and Vani

18 | CULINARY CONNECTIONS VOL. 2

DIVYANGKUMAR GANDHI, MD, FACG

Gastroenterologist, Augusta Health, Fishersville, VA

Growing up in the western state of India, Gujarat, vegetarianism is deeply rooted for centuries through the principle of non-violence. Although there are various spiritual and holistic reasons to be vegetarian, I chose to be vegetarian due to a simple belief that I do not want to harm any other life to feed myself.

While growing up in India, I used to go with my mom to a fresh produce market, which is where I learned how to select ripe fruits and vegetables. We didn’t have a refrigerator or reliable electricity for several years. Everything was bought fresh and finished, with no leftovers, which kept us in good health. At school, we used to exchange lunch among friends, so everyone got to try different varieties.

This helped us bond with each other while developing new tastes. Interestingly, many of my childhood memories are forgotten now, but food-related memories are still vivid!

Hospital and school cafeterias are filled with processed foods and often extremely limited vegetarian options. My family

makes home-cooked meals a priority.

Like me, my wife is also fond of trying new recipes, but she adds a hint of health consciousness on top of that.

We like to simplify complex Indian recipes, as traditional recipes could be time consuming and laborious. I strongly believe that if plant-based diets with minimal processing are adopted from childhood, we can bend the curve of various autoimmune GI conditions and fatty liver.

Horsegram (Macrotyloma uniflorum) is a pulse crop native to the southeast Asian subcontinent and tropical Africa.

Horsegram has been widely cultivated and consumed in India since ancient times. Traditionally, it is supposed to have been fed to racehorses because it is a powerful source of immediate energy and protein. Surprisingly, 100 grams of cooked horsegram contains approximately 22 grams of protein, the highest among plant-derived food sources! It might be hard to find this legume at a local grocery store but easy at any Indian grocery store.

Besides these benefits, horsegram is a draught resistant crop with minimal water irrigation requirement so good for mother nature, too!

INSTANT POT HORSEGRAM AND LENTIL SOUP  Ingredients: • 1/2 cup small brown lentils • 1/2 cup horsegram • 1/4 cup crushed tomatoes • 1/4 cup carrots • 1/4 cup green peas • 2 Tbsp ghee (clarified butter) • 1 Tbsp cumin seeds • 2 Tbsp cumin powder • 1 Tbsp salt as per taste • 1 tsp lemon juice • 1 tsp paprika • Cilantro for garnish

 Steps & Tips: 1. Wash horsegram and brown lentils in water twice.

2. Soak horsegram and brown lentils overnight in 2.5 cups of water. Discard the water before cooking.

3. Turn on Instant Pot in sauté mode.

4. Add ghee, let it get warm, then add cumin seeds and paprika. Sauté for a

VANESSA MÉNDEZ, MD

Founder, Planted Forward, Pembroke Pines, FL Instagram @ plantbasedgutdoc and drvanessamendez.com

Studies have shown that we lose microbiome diversity as we immigrate to western societies. There are a lot of potentially protective foods in various cultures that may be forgotten as patients immigrate to a new country, whether because of a lack of access to appropriate ingredients, or the desire to assimilate into a new environment.

As a gastroenterologist and a Latina, I try to put cultural sensitivities at the forefront of my health and nutrition discussions with my patients. I strive to create awareness that our cultural foods are an important part of our health, identity, and in many ways, are protective for our microbes.

Even as a child growing up in Cuba, I was aware of the importance of prioritizing nutrition. Food insecurity was a big issue, and we didn’t actually have the diversity that we see in the United States. My food staples were white rice and beans, some sort of animal protein, and fruit. In terms of a complete meal, there was not a lot of

9. Wait for natural pressure release then add cumin powder (the more the merrier!), lemon juice, and salt 10. Garnish with cilantro and enjoy!

few seconds.

5. Add crushed tomatoes, sauté for 1-2 minutes.

6. Add soaked horsegram and brown lentils, carrots, and peas.

7. Add 2-3 cups of water. Add salt to taste.

8. Cancel sauté mode, press pressure cook or manual mode for 8 minutes.

CULINARY CONNECTIONS VOL. 2 | 19

access to vegetables, grains, or nuts.

We were grateful for the food we did have but knew that we were missing something vital. That all changed when we came to the U.S. where we found the opposite: we had access to all sorts of foods, both nutritious and overly processed. But we were new here, and we had neither the time nor the knowledge to navigate this new and abundant nutritional world.

So instead of adding diversity to our meal, we supplemented the old stapes with highly processed food; instead of adding grains and vegetables, we added cakes and fries.

As gastroenterologists, our traditional medical training shows us only the basics of nutrition. It does not, however, go beyond those basics to manage cultural sensitivities, food scarcity, or address the complexity of diseases due to lifestyle choices – or more commonly those that are due to societal choices that are made for us depending on the environment we grew up in.

My third board certification in Lifestyle Medicine through ABLM has helped bridge some of the gaps my traditional IM and GI medicine training left behind. My most important education has come outside of these formal platforms through my

interactions with patients and my community. These give me an insight into the day-to-day limitations they struggle with: knowledge, access, and marketing forces targeting lower income families and starting from a young age.

My experiences have led me to the conclusions that 1) we need better and broader food programs to bridge these gaps in food access in our communities, and 2) that we need to do a much better job in training our future doctors in nutrition, barriers to access, food scarcity, and cultural sensitivities.

As for my family, we have adopted a more whole food plant-forward lifestyle, with wide access to a variety of unprocessed and whole foods. We haven’t forgotten our Cuban roots and are able to supplement the best of these with the access we have to a wider variety of foods in our community. We’ve kept the beans, but substituted white rice for brown, or sometimes mashed potatoes for a change, and we’ve decreased our animal protein intake. We love our plantains, but we’ve traded the deep fryer for an airfryer, and we’ve added a panoply of veggies on the side for more flavor and variety.

When we miss that picadillo (ground beef), we make this recipe!

Eating this way not only provides for my nutritional needs but also helps me maintain a strong connection to my Cuban heritage and culture. I believe that the act of eating is a powerful way to build and nurture relationships, and this applies both on an individual level and within the broader community.

TAMARA DUKER FREUMAN, MS, RD, CDN Dietitian, New York Gastroenterology Associates.

Author of The Bloated Belly Whisperer and REGULAR. Instagram @tamarafreuman and on Twitter/X @tamaraduker

Dietetics is my second career, which I was drawn to on the eve of my thirtieth birthday.

At the time, I was feeling burnt out from a travel-intensive corporate job and wanting to get serious about taking better care of my own health through exercise and diet.

I began reading a lot about nutrition in my free time when an epiphany struck: I enjoyed thinking about food and nutrition a heck of a lot more than I enjoyed thinking about ‘work stuff.’ The rest, as they say, is history.

I’ve now worked as a GI dietitian in gastroenterology practices for thirteen years and counting, and there is something uniquely rewarding about helping people navigate their food choices while trying to manage digestive symptoms or disorders.

VEGAN PICADILLO  Ingredients: • 2 Tbsp olive oil • 1 large sweet onion, diced • 1/2 medium red bell pepper, dice d • 1 cup mushrooms, roughly chop ped (shiitake mushrooms work best) • 6 cloves of garlic, diced (or less if you find it too strong) • 1 1/2 Tbsp soy sauce • 2 cans brown lentils, rinsed and drained • 1 tsp dried oregano • 1/2 tsp ground cumin • 1 1/2 Tbsp tomato paste • 1/2 cup water • 1/2 cup green olives (chopped or whole) • Salt and black pepper to taste

20 | CULINARY CONNECTIONS VOL. 2

 Steps: 1. Over medium heat, heat the oil in a large skillet.

2. Add mushrooms and sauté until they release their water and it has evaporated, ~3-5 minutes.

3. Add onions and bell peppers and sauté until browned, ~4 minutes 4. Add garlic, oregano, and cum in and sauté until fragrant, ~1 minute.

5. Add tomato paste and stir well , and sauté 1-2 minutes.

6. Add drained lentils, olives, soy sauce, and water. Stir well to combine all the ingredients and allow to cook over medium heat ~10 minutes, or until the mixture has started to thicken.

7. Add salt and pepper to taste.

When people ask how I developed my expertise in digestive nutrition, I joke that as a Jewish mother, I am very experienced in telling other people what to eat! But in all seriousness, I am driven to keep learning more so that I can help improve quality of life for my patients, who often view food as the enemy and eating as something to be feared. When I can steer a patient toward a dietary pattern, food choices and/or a supportive supplement regimen that enables them to eat more freely without negative consequences, I know I’m making a difference.

Being a foodie and home cook myself helps me help my patients identify meal ideas and food/ingredient swaps that allow them to enjoy the maximum amount of variety within the context of whatever dietary restrictions they may have. As someone with celiac disease, I am well-versed in adapting recipes to meet my own dietary needs, and I honestly find that constraints can inspire delicious innovation and creativity in the kitchen. Until I was

VEGETARIAN COUSCOUS

isperer by From The Bloated Belly Wh

diagnosed with celiac disease, I never would have thought to make granola with puffed millet, to make pancakes with almond flour, or to use mashed plantains as a dough for empanadas. Necessity can truly be the mother of invention!

The recipe I’ve chosen exemplifies what a little creativity can do when adapting recipes for people with GERD, who often default to bland food so as not to trigger their reflux. It’s a Moroccan-style vegetable stew—or tajine—that’s perfect for fall, and it was developed for my first book with Kristine Kidd, the former Bon Appétit food editor, specifically for people who are acidreflux prone. Unlike traditional tajines which can be heavy on the tomatoes and onions, this version offers loads of fragrant and flavorful North African spices with just a tiny smidge of onion and no garlic, tomato, or heat. Pair it with a box of plain instant couscous, or use gluten-free alternatives such as brown rice, couscous, or quinoa for a delicious, satisfying, vegetarian dinner without a side of dyspepsia.

Divyangkumar Gandhi, MD, FACG, is a Board-certified gastroenterologist at Augusta Health in Fishersville, VA, and one of the ACG Institute 2023 Early Career Leadership Program scholars.

Vanessa Méndez, MD, is a Board-certified internal medicine, gastroenterology, and lifestyle medicine physician based in Florida. She founded a multispecialty telemedicine practice, Planted Forward.

Tamara Duker Freuman, MS, RD, CDN, is a dietitian in gastroenterology practice at New York Gastroenterology Associates and the author of two books on GI health topics for patients.

 We would like to hear from you if you have personal connections with GI & gastronomy. Contact ACG magazine staff by email at acgmag@gi.org to share your story with the ACG community. You can also tweet using #ACGfoodies to connect with the community.

. Martin’s Press, 2018).

Tamara Duker Freuman (St

• 8 oz. green beans, trimmed, cut into 2-inch lengths (~2 cups) • Coarse kosher salt • Freshly ground pepper

 Ingredients: • 2 Tbsp extra-virgin olive oil • 1/4 onion, finely chopped • 2 tsp paprika • 1 tsp ground cumin • 1/2 tsp ground cinnamon To serve: • 1/2 tsp ground ginger • Freshly cooked instant banzo • 1 15.5-ounce can organic gar couscous or, for gluten free, beans, with liquid brown rice “couscous” or • 3 cups vegetable broth quinoa 1-inch • 1 lb. yams, peeled, cut into • Chopped fresh cilantro pieces (~3 cups) • 1/4 cup raisins, minced h-thick • 1/2 lb. carrots, cut into 1⁄2-inc s) rounds (~2 cup ise, cut • 1 lb. zucchini, halved lengthw pieces ck -thi inch 1/2crosswise into (~3 1/2 cups)

 Steps: e pot over medium 1. Heat the oil in a heavy, larg heat. l beginning to soften, 2. Add onion and sauté unti ~5 minutes. n, and ginger and 3. Add paprika, cumin, cinnamo . nds stir until fragrant, ~30 seco r liquid. Simmer thei 4. Add garbanzo beans with

for 5 minutes. on.

5. Mash garbanzos with a spo and raisins. s, 6. Add vegetable broth, yam boil. a 7. Increase heat and bring to for 5 minutes. mer 8. Reduce heat, cover, and sim and simmer for er, cov 9. Add carrots and zucchini, 5 minutes.

10. Add green beans. etables are tender, 11. Cover and simmer until veg utes. min stirring occasionally, ~20 pepper. and 12. Season to taste with salt oa onto 4 plates. quin or 13. Spoon cooked couscous id over. liqu r 14. Spoon vegetables and thei e. serv 15. Sprinkle with cilantro and

CULINARY CONNECTIONS VOL. 2 | 21