Apricot Walnut

How do I store this?

I recently made a huge batch of my own trail mix using raw almonds, walnuts, dried cherries, cranberries, white raisins, dried apricots and dark chocolate chips. The batch came out pretty big and I’m not sure how to store it so that it will last. Should I freeze it? Or will it keep in an airtight container? If so, how long will it keep.

I make large batches, keep some in an airtight container and the rest in a ziploc bag in the refrigerator. It works for me

Sweet Almond Hemp Avocado Apricot Walnut Hazlenut Neem $11.99

Reflux Gone Forever Presents the Perfect Holiday Dinner Menu

When the brilliant colors of autumn are gone and the weather starts to turn a little bite, we look forward to the holiday season with wonderful images of the last dance on the head. It's a magical moment when we are gathered with friends and family, a moment that children are happier and we are all at their best. Needless to say, the delicious food will be the cornerstone of the celebration of this.

Whether it is Thanksgiving, Christmas or New Year is truly a challenge to prepare food that is acid reflux environment. During the holiday season, we feel tempted to fall into all fatty, sweet and acidic foods that we enjoy so much in childhood. We like to think of it as comfort food, however, indigestion acid is anything but comfort to those who suffer.

Complete abstinence from food acids, fats and sweets defeat the purpose of celebrating holidays. Dishes do not bring back childhood memories would do the same. Forms Luckily they are not easy to make seasonal dishes healthier without ruining all the fun.

If you can not resist the holiday drink or chocolate dessert, then it would be prudent to let moderation be your guide. Also note that the consumption Too much of even the most alkaline foods can cause indigestion, too.

I created what I consider to be the perfect holiday menu. Dishes below preserve the flavors of the season, however, are healthy enough for most acid reflux sufferers to enjoy in comfort. The whole family will love this meal. It is also fast and easy to prepare. This menu easily feed six with leftover meat.

Good appetite!

SOUP COURSE
Country Style Cream of Pumpkin Soup

1 pat of unsalted butter
¼ cup natural chicken stock (Concepts basic cooking, if possible)
1 cup finely chopped yellow onion
15 oz can pure pumpkin
Chicken stock (pumpkin filling empty)
½ cup maple syrup
¼ tsp. cinnamon
Freshly grated nutmeg
¼ cup half and half
Nitrate-free bacon, chopped chives and sour cream ¼ squeeze bottle (optional)

In a 2 qt. soup pot heat butter and actions to simmer.
Add the onion and cook covered stirring occasionally until softened and transparent.
Mix in the pumpkin and can of stock. Simmer for 10 minutes.
Mix in maple syrup and spices. Simmer another 5 minutes.
Remove from heat and add half and half and mix well.

Note: This dish is best made the day before. Reheating in a double boiler.
Serve in a soup pot and decorate offer on the side. Garnish with bacon for non-customers and chives Gerd others. After coating soup, make decorative zigzag with sour cream squeeze bottle.

PLATE
Roast beef sirloin with caramelized root vegetables

1 (4 to 5 pounds) and trimmed tenderloin roast tied
Olive oil
Head of garlic, peeled and sliced
Salt and pepper
Chopped fresh rosemary
And 3 parsnip 3 turnips peeled and cut into 1 "
½ pound peeled baby carrots
15 small pearl onions, peeled (make an X with a knife in the root end)
1 pound new potatoes, halved
Olive oil
Salt and pepper
Chopped fresh thyme
Parsley for garnish

Heat oven to 425 degrees F.
Place roast in roasting.
Massage thin layer of olive oil in roasting.
Rub the cut garlic into roast and discard.
Season with salt and pepper to taste.
Insert meat thermometer into the thickest of roast.
Place vegetables in a bowl and cover with olive oil.
Season with salt and pepper and mix well. Sprinkle with chopped thyme.
Vegetables vacuum around roast beef.
Bake 40 to 50 minutes until the thermometer reads 140 degrees F.
Stir vegetables several times to hold moisture.
When meat is done, remove to warm plate and tent with foil.
Let roast stand for 20 minutes.
If the vegetables do not stir, and continue to roast until tender and caramelized. Garnish with parsley.
Serve with horseradish sauce Spice up those who are not jus Gerd and the AU to the cutting board, for the most sensitive.

Note: If using a convection oven roasting, adjust the cooking time accordingly.

Salad CHEESE COURSE
Belgium endive, toasted walnuts and blue cheese with walnut vinaigrette

6 heads Belgian endive leaves washed dry
1 cup toasted walnuts (lightly toasted bread in heavy pan and shake off skins)
½ pound of good blue cheese (Gorgonzola, Stilton or Roquefort)
4 tbsp. Sherry vinegar
1 shallot, finely chopped large
¾ cup walnut oil
¼ cup olive oil
Salt and pepper to taste:

In a bowl, whisk the vinegar and shallots together. Slowly drizzle oil whisking constantly until dressing becomes thick and creamy. Season with salt and pepper.
Toss in a salad bowl, endive, walnuts, blue cheese dressing.

DESSERT COURSE
Rustic Apple Tart with Apricot Glaze

5 Golden Delicious apples, cored, peeled, quartered and sliced ¼ inch thick (mix in a bowl with a little lemon juice to retard discoloration)
¼ cup sugar
1 teaspoon cinnamon
½ cup apricot jam
¼ cup dark rum
1 sheet commercial puff pastry (Dufour, if you can find, or any other brand in the super market if freezer)

Preheat oven to 375 degrees F.
Cut the apples with a mandolin or by hand and place in bowl with lemon juice launch.
Place sheet of dough on floured surface and edges rather than form a border.
Place paper baking parchment covered cookie sheet and adjust.
Clearly apple slices overlapping in alternate rows.
Sprinkle with sugar and cinnamon.
Place on the rack of medium hot oven.
Bake for 40 to 45 minutes or until browned.
Microwave apricot jam and brandy in plastic wrap coated bowl on high for 30 seconds. Whisk to blend.
Paint finish cake with apricot mixture with pastry brush while still hot.
Serve with ice cream or crème fraiche. Garnish with a sprig of mint or fresh raspberries.

Note: This wonderful holiday dessert can be prepared hours before dinner is served. If you must use incorrect and apple, or apple patterns goes wrong, do not despair. You can not go wrong with this rustic dish. It will be appealing it anyway. Just say is intended to be that way!

Bon appetite!

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About the Author

Charles Stewart Richey is a self-educated expert on how to cure acid reflux disease by natural means and has written an extensive report entitled, “REFLUX GONE FOREVER”, Safe & Natural Acid Reflux Remedies.

For more information on how to heal acid reflux the natural way, go to:
Reflux Gone Forever