The Number 1 best selling weight loss book on Amazon.com
"The pH Miracle for Weight Loss"
Balance Your Body Chemistry,
Achieve Your Ideal Weight
by Dr. Robert O. Young & Shelley Redford Young
From AOL Time Warner Books
Crunchy Rosemary Almonds
1 lb almonds - blanched
1t - 1T RealSalt
1 - 2 t powdered rosemary
2T or more of dried rosemary sprigs (large bunch fresh and dry it in the oven -
with just the pilot light. A dehydrator would work best.)
Olive oil
Soak the almonds over night (longer is OK too) in water mixed with the Real salt
and powdered rosemary - in the refrigerator. Drain almonds and dehydrate slowly
until crunchy. A VERY low oven works, but a temperature-
controlled dehydrator is best. Keep the oven as low as possible, but so that it
still comes on now and then.
Stir almonds occasionally and taste-test until they are at the desired
crispness. This can take from 4 - 6 hours or even over night - depending upon
your oven and the humidity, etc.
Pour almonds into a bowl and drizzle olive oil over them - just to lightly
coat. Stir in dried rosemary sprigs
Sprinkle a little extra RealSalt, if needed. Be sure to taste the almond with a
sprig of rosemary...divine!
Store these in the refrigerator, just in case you don't get them dry enough -
they keep indefinitely.
from ND
Roasted Veggie Green Salad
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Lettuce -- use several varieties
Potatoes
Asparagus
Green Beans
Carrots
Mushrooms
Cauliflower
Onions
Broccoli
Any other favorite vegetable
Dried basil
Dried oregano
Garlic powder (or fresh garlic)
Olive oil
Other herbs, as desired
Dressing: olive oil, lemon juice, oregano
Chop the veggies into bite-sized pieces. Place them in a
large baking pan. Coat the veggies with olive oil
and sprinkle them with herbs and garlic.
Mix well to be sure that all of the veggies are coated
with oil/spray. Put the pan in a 350F oven. Stir the
veggies every 15-20 minutes until they are as done as you
like them. Put some of the veggies on top of the lettuce
mix.
For the dressing, mix 1.5 parts olive oil to 1 part lemon
juice and add a dash or two of oregano. Mix well and pour
over the salad.
This is great when the veggies are still warm from the
oven, but you can refrigerate leftover veggies and use
them cold, too. This is best as a salad with only a few
veggies -- Particularly potato and asparagus. If you put
a whole bunch of different veggies in, your cooking time
will go up -- but you can also omit the lettuce in that
case and eat the veggies as an entire meal.
**** Note from BG regarding her daughter using this recipe ****
I wanted to write to tell you how Super Greens and the pH drops
have helped my newborn grandson. My daughter was only home
from the hospital, one week, breastfeeding her baby was going fine,
until he began to projectile vomit. She took him to the Pediatrician
that diagnosed him with Acid Reflex disease and said one in every
three babies have this.
The doctor wrote a prescription, and said it would help. Instead of
filling the prescription, my daughter decided to drink the
SuperGreens with the drops between every feeding. The vomiting
ceased except at night, then she realized she was not drinking the
Greens for the night feeding. When she began to drink the greens
around the clock the vomiting ceased. She encouraged me to tell
you so you can tell others how well this worked. The baby is now
five weeks old and has not taken any of the prescription and is
healthy and strong! We are so grateful for the knowledge of
Alkaline vs. Acid, that we have learned through you and Dr. Young.
I am also grateful, that once again a 'cure' has been found rather
than 'treatment' and the reward of health is in knowing the truth
about our bodies.
BG
Coconut Almonds
1 lb almonds - blanched
1 - 2 pkgs Stevia (or to taste)
Coconut flakes (opt.)
Coconut milk to cover almonds (from Wilderness Family Naturals - online at
wildernessfamilynaturals.com), or made fresh from water and coconut - blended,
or canned coconut milk.
Soak the almonds over night in coconut milk mixed with Stevia in the
refrigerator. Pour off coconut milk (still good to drink or use in other
recipes!) and place almonds on a cookie sheet. You can also sprinkle some
dehydrated coconut on the almonds while they are moist - to coat them.
Dehydrate almonds to desired crispness and enjoy!
Store these in the refrigerator for a sweet snack.
from ND
Firecracker Cole Slaw
Combine in large bowl:
4-5 cup sliced cabbage
1 1/2 cup shredded carrots
1 cup chopped bell pepper (green, red, yellow, orange, or
combo of any colors) 1/2-1 seeded chopped cucumber
For dressing combine:
1/4 cup lemon juice
2 Tbs honey
1/4-1/2 tsp crushed red pepper
Pour dressing over cabbage mixture and allow to marinate
in refrigerator for at least 2 hours.
from Kate
Cooling Cucumber Salad
6 C cucumbers, sliced 1/8 inch thick, choose English or another tender small
seed variety
1/8 C red onion, sliced paper thin, cut into quarters
2 T fresh basil, lightly torn into bite sized pieces
1-3 tsp. fresh lime juice
1-2 T extra virgin olive oil
1-2 tsp. Bragg's Aminos (healthy soy sauce substitute)
Slice cucumbers and onion, tear basil and toss with the remaining ingredients.
Allow flavors to meld for 5-30 minutes. Serve Cooling Cucumber Salad with a
fresh tossed green salad and thick
tomatoes slices for a delicious, light cleansing summer meal.
Grated Carrots with Lemon and Black Pepper
8 large carrots, coarsely shredded
1 lemon
1/2 teaspoon freshly ground pepper
Place carrots in a medium bowl. Using a vegetable peeler, remove a 2 inch long,
1/2 inch wide strip of peel from lemon. Mince lemon peel, and stir into carrots.
Remove seeds from lemon, and squeeze lemon juice into carrot
mixture. Stir in pepper. Makes 4 cups.
Adapted From Coastal Living Magazine September 2004
Basil and Tomato Dressing Recipe
1-2 tomatoes
Small bunch of basil
Juice of one slice of lemon
Spring or filtered water
Sea salt, to taste (optional)
Blend all ingredients. Try this dressing with your favorite grains like brown
rice and quinoa, as well as on your vegetable salads and other vegetable dishes.
Sweet Basil Dressing Recipe
1 cup of roughly chopped fresh basil leaves
2/3 cup of cold pressed extra virgin olive oil
3 tablespoons of water
2 teaspoons honey
3 1/2 tablespoons of freshly squeezed lemon juice
1 clove of garlic, pressed or finely minced
RealSalt and pepper, to taste
Blend all ingredients in a blender or food processor until creamy. Enjoy.
Pesto Sauce Recipe
2 cups of fresh basil
1/2 clove of garlic
3/4 cup of extra virgin olive oil
2 tablespoons of raw almonds (plump in water for 6 hours)
RealSalt, to taste (optional)
Blend all ingredients in a blender or food processor until creamy.
Try it on with tomato and cucumber slices.
from Ben
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Spinach Artichoke Dip
2 cups soaked raw almonds (pour off water) ~ soak overnight 1 can quartered artichoke hearts, in water 1 lemon, juiced 2 cloves garlic 1 4 oz. pkg. baby spinach leaves In food processor with "S" blade, whip the almonds with 1/4 of the artichoke hearts plus the water from the can. Add lemon juice and garlic. You may want to add more water, creating an almond butter-type consistency. Add spinach by handfuls, incorporating until complete. Add remaining artichoke hearts and pulse chop. Can be chunky or smooth Hollow out two large red or yellow bell peppers. Fill with dip, and present by serving on a platter covered with green kale leaves, surrounded by veggie slices or rounds. Tomato 'Sandwich' 4 Medium tomatoes, sliced thick, 3rd's...two slices (Top, and bottom) 2-4 whole fresh basil leaves 1Tbsp. olive oil - sprinkle over slices sprinkle of real salt over slices
place basil leaves in between 'sandwich' slices
Warm in dehydrator for 1 hr. @ 110 degrees, or serve cold! from Brooke
Vegan Chili
2 Garden Burger patties or equivalent e.g. Boca Burgers 1 cup Cold Pressed Olive Oil 1/2 onion chopped 1 whole jalapeno (seeds and all) 1 Tbs. Chili powder 1 tsp Real Salt 2 Cloves garlic, chopped 3 cups strained tomatoes (Pomi brand has no preservative or vinegar) 2 cups Salad mix (mixed greens, red/yellow peppers, carrots etc) Veggies shreds (cheese alternative) Brown and crumble patties in the olive oil in a saucepan or cast iron pot. Add all remaining ingredients except salad. Adjust seasonings to your own taste. If you don't like it too hot, you can seed your jalapeno. Put about half of the chili in a blender and add salad mix and puree. Pour back into your pan, stir thoroughly. Pour into serving bowls and top with alternative cheese shreds. (Serves 2-4) from Cheri Freeman Broccoli Jewels One head broccoli, chopped bite-size 6 cloves of garlic, minced 1 red bell pepper, cut small 1/2 to 1 cup cold-pressed olive oil 1 lemon, juiced Squirt of Braggs...salty flavor, liquid aminos Marinate broccoli and red bell in sauce. It is ready to serve immediately, and stores well in the refrigerator for up to 5 days. Marinated Kale Salad (serves 8+) One bunch kale - torn into bite-sized pieces, or pulse chopped in the food processor sliced red onion, sliced or chopped red bell peppers Cauliflower floweret's, cut small Purple cabbage slivers, carrots, sliced or diced ANY VEGGIES YOU CHOOSE! 1-2 to 1 cup cold pressed olive oil Juice of one lemon or 2 limes squirt of Braggs liquid aminos Spice it up with any of the Spice Hunter spices! Mix up salad, store individual servings in zip lock bags wrapped in paper towels. (Before using marinade) I like adding avocado and or tomatoes to the salad before eating... Toss salad after adding Marinade. Can be stored with lid on in refrigerator for up to 4 days! from Brooke |