ALKALINE MENU STARTERS

ALKALINE MENU STARTERS

BREAKFAST IDEAS

EGG WHITE scrambled, or BOILLED EGG with vegetable topping or sauce.

TOPPING - any combination of sautéed vegetables: onions, peppers, mushrooms, spinach, squash, green or firm tomatoes.

SAUCE: May add Newman’s Spaghetti sauce to veggies to make a sauce, or as a spread on SANDWICHES.

FRESH FRUIT BOWLS with seasonal fruit: peaches, mango, banana, pineapple, apple, pear, strawberries, blueberries, raspberries, blackberries, Berries may be served w/ Coconut or Moca Milk.
Note: Eat MELONS first and alone.

FRESH FRUIT SMOOTHIE
This can be made in advance, even frozen and stored. Add fresh apple and or pineapple juice to thin the juice as desired. Add any trace minerals, Limu, vitamin drops, as this usually does not change the flavor.

To INCREASE NUTRITION, add any of the following:
-Nature Sunshine “Berry Healthy” powder,
-Halleluiah Acres “Beet Juice” powder.
-Almond butter, honey, Knox gelatin, cinnamon.

½ c. WHOLE OATS seasoned with cinnamon and Stevia, and/or WHOLE WHEAT BREAD spread of coconut oil, topped with wheat germ, toasted, may be eaten 30 minutes AFTER FRUIT has been eaten.

NOTE: FRUIT SHOULD BE EATEN ALONE. All other foods should be eaten 30 minutes after last bite of fruit, so fruit is NOT trapped in the stomach. When combined with other foods, purification, gas due to fermentation, and/or indigestion may occur.

LUNCH AND SUPPER IDEAS

SALAD: May be the MEAL, or accompany meals below. Cut up vegetables on a bed of SPINACH and ROMAINE LETTUCE. Combine any RAW vegetables you normally cook: squash, peppers, onions, tomatoes, fresh/frozen peas, carrots, broccoli, cauliflower, asparagus, uncooked green beans, avocado, mushrooms, raw corn.

TOPPINGS may include: Pickled beets, black olives, sliced sweet pickles, garbanzo beans, pumpkin seeds, sliced almonds, pecans, walnuts, feta cheese, 3 oz of: salmon, diced chicken, or turkey.

DRESSINGS need to be olive oil and vinegar, or a vinaigrette dressing. Newman’s is a good brand. No creamy dressings (high in fat).

STEAMERS (in the grocer freezer section) may be steamed in ORGANIC VEGETABLE BROTH
Blend left-over veggies into a creamy SOUP.

BAKED SWEET POTATO may add real butter, and/or cinnamon. NO baked white potatoes.

GREEN BEANS, SMALL RED POTATOES, PEARL ONIONS cooked together.

VEGETABLES - ANY COMBINATIONS of fresh or steamed: cauliflower, broccoli, cabbage, carrots, corn on cob, okra, green peas, green beans, green limas, greens, spinach, mushrooms, tomatoes – onions – peppers combined.

SPAGHETTI SQUASH w/butter, or Newman’s Spaghetti Sauce with added tomatoes, peppers, onions, mushrooms, shredded squash, etc. to increase veggie intake, with TOSSED SALAD of lettuce and tomato.

SALADS MEAL: pea salad, carrot/raisin salad. red potato salad, corn salad. NO pasta or white rice.

GARDEN or BOCA BURGER (in frozen section). used to make MEAT LOAF or traditional BURGER. Can add sautéed onions and mushrooms.
SALAD SANDWICH (burger without the beef.)

SAUTEED’ SANDWICH of squash, mushrooms, red pepper, sundried tomatoes, onion. Add avocado slices, fresh tomato, onions, cucumber, as desired.

COLD SANDWICH: Sliced avocado & tomato; or onion and cucumber; or combine.

WATERMELLON; or FRUIT SALAD: seeds, nuts on bed of spinach w/Raspberry Vinaigrette dressing.

SNACKS: Frozen grapes, veggie sticks, apples, nuts, seeds, dried fruit or veggies, etc.

BEVERAGES: Purified water, water with chlorophyll added, green tea, lemonade, fresh juices, Limu alkaline meal replacement shake.

NOTES:

1) TAKE ENZYMES when eating COOKED FOOD to aid digestion. DOUBLE the amount of enzymes taken if eating MEAT, EGGS or DAIRY.

2): MEAT, EGGS & DAIRY intake is NOT needed to meet nutritional needs. If the animal walks on four legs, do NOT eat its meat more than one time a week. If it walks on two legs, or has NO legs (fish, etc.), try to only eat meat every other day. (A MEAT SERVING SIZE is the same as a deck of cards.) Season stews and dry beans with soup bones instead of meat to enjoy the meaty flavor.

3) TREAT YOURSELF - ONE TIME A WEEK to a meal that is OFF THE MENU, but reduce serving sizes.