ALKAVORIAN RECIPES

Shelley Young's Academy of Culinary Arts"Where the Science of Food meets the Taste of Health"!

Freddies Crunchy New Potato Salad

This recipe of the week was contributed by Lois Frederick.

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Freddies Crunchy New Potato Salad

5 or 6 small size new or red potatoes1 stalk celery1 carrot1/2 English cucumber1/2 green pepper1/4" slice of sweet or red onion1/2 avocadoThe equivalent of 3 eggs made from tofu scrambler4 or 5 broccoli flowerettes1 broccoli stem (peel through outer skin away and only use tender part)1/2" slice of red cabbage

You can really add any other crunchy vegetables you would like i.e. radishes, cauliflower

1/2 c. soaked sunflower seeds

Steam your potatoes. Slice or cube with the skins.

Add seasoning. I used dill weed, Redmond Real Salt, pHlavor salt and Cajun seasoning and allow that to penetrate into the warm potatoes. You can really use a heavy hand so that all the potatoes are covered.

After the potatoes cool you can add all your chopped ran vegetables and tofu eggs. All the vegetables should be chopped to bite size. Mix together.

Dressing: Put juice of 1/2 large lemon, 4 T extra virgin olive or avocado oil, 1 T Vegenaise (a mayonnaise substitute found at the health store)

Pour over salad and toss gently. You don't want the salad dripping in dressing, you just want enough to moisten every piece. Tastes great right away or two days later.

Serves 5 or 6

side dish

VERY-VEGGIE BARLEY BURGERS Main Dish

by Shelley Redford Young

These hearty burgers have a great meat like texture. Barley is higher in protein than rice or other grains, and is a great fiber additive to any diet. Try different seasonings to make these burgers the flavor you like. They are baked, not fried.

2 C. steamed pearled barley (cook like you do rice)1 C. pHlavor nuts *(dehydrated nuts, marinated in pHlavor liquid salt: order from the pH Miracle Center) or any raw shelled nuts: almonds, pinenuts, walnuts, pecans, macadamias or sunflower seeds1/3 cup flax seeds ground2 zucchini 3 onions2 tomatoes4 carrots2 cloves garlic2 cups sprouted wheat tortilla crumbs (dry and grind in Vita Mix to flour)1 C Veggie Broth2 TB. dried herbs of choice (Spice Hunter has several good blends) OR 3 TB fresh herbs of choice1 tsp. Real Salt (more if desired, if using pHlavored nuts may have to use less... salt to taste)

Directions: 1. Put barley,veggie broth and ground flax seed in a bowl, stir together2. peel and chop veggies (can be shredded in food processor if desired)3. Combine all ingredients, mix well, and divide into portions to make patties4. Form into patties and arrange on an oiled cookie sheet. Bake at 375 until golden brown on both sides (turn over 1/2 way through baking). approx 15 minutes on each side. Serve hot, or crumble over a salad cold.

recipe by Shelley Youngcopyright Hikari LLC

Chilled Avocado Cucumber Soup

Chilled Avocado Cucumber SoupServes 4

1 English cucumber, peeled and diced(1/4 cup reserved for garnish)

1 Rancho del Sol Avocado, pitted, peeled,and diced

(To order Rancho del Sol Avocadoes go to:http://www.phmiracleliving.com/RanchoAvorado.htm)

Soup

1/2 teaspoon finely grated lemon zest, plus1 tablespoon fresh lemon juice

1/4 cup coarsely chopped fresh cilantro,plus sprigs for garnish

1 scallion, white and pale-green parts only,coarsely chopped (about 2 tablespoons)

1 japapeno, seeded and coarsely chopped

1 cup of pureed coconut meat

1 cup of alkaline pH Miracle Water

(To order pH Miracle Water go to:http://www.phmiracleliving.com/water.htm)

1 1/2 teaspoon of pH Miracle pHlavor Salt

(To order pH Miracle pHlavor Salt go to:http://www.phmiracleliving.com/phlavor.htm)

1/4 teaspoon of Spice Hunter Zip

(To order Spice Hunter Zip go to:http://www.phmiracleliving.com/spice_hunter.htm)

Puree ingredients in a blender. Divide soupand reserved cucumber and avocado among4 bowls. Cover wit plastic wrap. Refrigerate30 minutes. Garnish with cilantro sprigs.

per serving:1 gram of saturated fat6 grams of unsaturated fat12 grams of carbohydrate4 grams of protein459 mg of sodium4 grams of fiber

MODERN "SLAW"

1/2 medium cabbage, chopped1 avocado1 tomato, chopped1/4 Cup Olive oilJuice of 1 lemon

Mix together. Avocado, oil and lemon become wonderful 'dressing'.

This is really good, simple and easy.

Salad: Side Dish

Super Soy Pudding Desserts

This is a great way to have a delicious snack while staying alkaline. We even eat this wonderful pudding for breakfast or in place of one of the soups on the cleanse. It is high is good fats, vitamin E, Calcium, and Potassium with the almond milk and avocado, and high in good proteins from the Super Soy Powder... Experiment with the suggested variations!!!! wow! Even Doc Broc and Luscious Lettuce love this pudding!!!

1 C. Fresh Silky Almond Milk (follow directions from the Fresh Silky Almond Milk recipe). 2 Avocado's 1 lime 2 scoops Super Soy Powder 1 pkg. Stevia 6-8 Ice cubes

DIRECTIONS

Put all ingredients in a blender and blend on high until rich smooth and pudding like.

WOW -variations:

Coconut Super Soy Pudding Add 2 TB. of non sweetened dried coconut granules to the mix while blending and sprinkle some coconut over the top before serving.

Lemon Super Soy Pudding Use lemon instead of lime in the Super Soy Pudding recipe

Grapefruit Super Soy Pudding Use juice from 1/2 grapefruit instead of lime.

Super Green Super Soy Pudding Add 1/2 scoop Super Greens powder or 1 cup fresh baby spinach to the recipe

Ginger Super Soy Pudding Add a pinch or two of fresh grated ginger

Cinnamon Super Soy Pudding Add a pinch or two of cinnamon and nutmeg and sprinkle on top.

Almond or Nutty Super Soy Pudding Add chopped raw almonds (or any desired nut, pecan, macadamia, etc. to the top before serving)

Super Soy Pudding POPS Make desired Super Soy Pudding recipe. Pour into small paper cups (1 to 2 oz.) or ice cube trays, add little sticks or tooth picks and freeze. You can also just thaw these pops a little, remove them from their cups and chop up and enjoy like a slush! Yummy on a hot day! :)

Shelley Redford Young Desserts

Sprouted Buckwheat Flatties

These are thin and crust like in texture. They are MAH-velous as a raw (low heat dehydrated) alkalarian pizza crust.

You can dry them big in large rounds or break them up and use them as crackers or sandwich pieces. Experiment with this basic recipe and come up with versions of your own!

You will need a good dehydrator and a food processor and also sprouting equipment. The preparation for these flatties may seem like a lot of time and work, but once you get the hang of it, it will surely be worth it!

I triple and quadruple this recipe to fill my entire Excalibur (nine trays) with flatties.

3 cups Sprouted Buckwheat (I use a two day sprout: soak raw buckwheat for 6-8 hours and rinse for two days) 1/3 cup Essential Balance Oil (Omega Nutrition or Arrowhead Mills)

2 tsps. Garlic Herb Bread Seasonings (Spice Hunter) 1-2 tsp. of Real Salt.. (I use two) 1 tsp. All Purpose Chef's Shake (Spice Hunter)

[other suggestions: 1 TB. SuperSoy Sprouts, 1 tsp. SuperGreens, Italian Pizza Seasoning, 2 TBS fresh basil, any seasoning of choice would work] 1 and 1/3 cup carrot (or raw yam or raw squash or raw zucchini pulp) or you could mix those!:) 2-3 sun dried tomatoes (optional) 1/3 to 2/3 cup flax seeds (you don't have to soak) ¼ to 1/3 cup water if needed to thin (optional)

Directions: In a food processor, place carrot/yam pulp, oil, salt, and seasonings. Pulse chop to mix well. Then add remaining ingredients and continue to mix well until a thick batter is achieved. (note: if you want a coarse batter, with more whole buckwheat sprouts, you can stop mixing at anytime) I do mine quite smooth.

While the food processor is running, you can add the water if you feel the batter needs to be thinned some so it can spread easier.

Pour or scoop mixture out onto plastic lined trays for dehydration. Use a spatula to help spread out the batter so your flattie is ¼ to ½ inch thick. Then dehydrate at 90-100 degrees overnight or 7-8 hours.

Once this is done carefully lift the flatties and transfer them to a mesh lined tray and continue dehydrating until flatties are totally crisp and dry.

Dishes:Snacks

These flatties will store in a zip lock or Tupperware for as long as a month and still be fresh! Great for hiking and camping trips, biking or any type of travel, what a great thing to take on long flights. Our grandson CharLee loves both these recipes and it cutting his first teeth on these alkalizing crackers just great!

Bon Appetite!

From Shelley's kitchen

Spicy Black Bean Salad

2 cans black beans 1/2 red pepper, finely chopped 1/2 yellow, orange or green pepper, finely chopped 1 lime, juiced 1/2 red onion, finely chopped 1/2 bunch cilantro, leaves removed from stems and chopped 1 1/2 tsp. olive oil 2 TBSP. apple cider vinegar 1/4 tsp. garlic powder (or 2 cloves minced garlic) 1/4 tsp. turmeric 1/2 tsp. oregano 1 tsp. chile habanero sauce (or Tabasco) salt and pepper to taste

Directions: Mix, Don't use the vinegar (it's acid)

A friend of mine has lost 10 pounds in 10 days just by using Supergreens and eating a diet of 80% raw, alkalizing foods and 20% less-alkalizing! She wanted me to share this recipe with everyone.

Here's the bean salad that I thought would work really well on the diet. Obviously, you wouldn't want to use the vinegar. Hope you enjoy it. Pass it on. :)

Salads

Seed Pancakes

This combination of seeds guarantees a good intake and ratio of essential fats.

Note: Using healthy fats to burn on (for energy) is better fuel than burning on sugars, which causes more fermentation and lactic acids.

Make sure you start with very fresh organic raw seeds and nuts (order from Jaffe Bros. www.OrganicFruitsandNuts.com or call 1-760-749-1133 to order).

Preparation: Measure out seeds and mix together: 1/4 cup raw pumpkin seeds 1/4 cup raw sunflower seeds 1/4 cup raw sesame seeds 1/2 cup raw flax seeds

In a coffee grinder, grind the seeds to flour in 1/3 cup batches. (or

Breakfast

grind all at once in your Vita Mix blender to flour)

Measure out one cup and put in a bowl for the pancake recipe. Store the rest in fridge or freezer for another time.

Ingredients: 1 cup seed flour 1 cup millet or spelt flours, or a combination of other (quinoa, amaranth, buckwheat, bean flour) 1 & 1/2 tsp. baking soda 1 tsp. Real Salt optional: 1/16th tsp. Stevia Soymilk (unsweetened) or water to make the right consistency (batter thickens after sitting a couple of minutes)

Directions: Pour or spoon batter into a fry pan and cook in Olive, Coconut, or Grapeseed oil, on both sides. Buckwheat Pancakes

variation: Use 2 cups of buckwheat (made from raw buckwheat kernels) for the flour and follow same directions for seed pancakes.

Anything Pancakes Any combination of flours (seed, nut, grain, bean) follow same directions for seed pancakes.

Pancake Whipped Topping 1/2 carton soft tofu 1/3 cup Thai coconut milk 1/2 tsp. Frontier non-alcohol vanilla, 1/8th tsp. white Stevia powder 1 TB. fresh lemon juice

Whip in blender and serve over seed pancakes. Keep cold in fridge YUM!!!!!!!!!!!

donated by Linnette Webster

Sean's Super Shake

1 avocado 1 lime peeled 1/2 cucumber Ice to taste Soft Tofu 1/2 to 1 cube Rice Dream or water to desired consistancy Super Soy Sprouts powder (optional if desired)Stevia sweetner to taste 1-2 cups fresh raw spinach leaves (optional)

Directions: Put all ingredients into the blender and blend until creamy. Tastes like a lime shake! ENJOY! (This may also be a great recipe for children who you are trying to ween off of ice cream or fruity shakes.)

Sean Stephenson SeanStephenson.com

Desserts:Drinks

Scrap Soup Soups

3 large carrots 2 celery stalks 4 stalks of aparagus 1 large yellow onoin 6 cups of distilled water 4 tsps. of instant vegetable broth (yeast free) 1 1/2 tsps. cumin 2 tsps. dill Real Salt to taste 2 tsps. 21 Spice Salute or Zip

Directions: Shred carrots & celery in food processor. Bring water to boil, adding vegetable broth & onion. Once boiling turn off and leave set in pot. Add your shredded carrots, celery, stalks of asparagus and leave set in pot until vegetables are tender. Once the soup mix has cooled put in blender and mix all ingredients. Serve warm. DELICIOUS!!!

Mary Seibt, Oak Lawn, IL.

Sandy's Almond Joy

1 cup liquid coconut oil...can be melted by placing container in hot water (I prefer the India centrifuged oil from Wilderness Family Naturals)

1 cup chopped almonds... may be soaked and chopped or soaked and dried for added nutritional benefit (see instructions below)

3/4 to 1 cup dried coconut... (I like the freeze dried from Wilderness Family Naturals)

2-3 scoops Super Soy Sprout Powder...optional

Directions: Stir together the coconut oil, almonds and dried coconut (save about one third of it to sprinkle over the top) and soy sprout powder in a bowl and pour into an 8X8 pan. sprinkle the top with freeze-dried coconut.

Place level in the fridge to chill for approximately 45 minutes to 1 hour.

Remove and cut into bite size squares to serve. If it becomes too hardened and cracks when you attempt to cut it, just set out at room temperature until it cuts easily.

Store in the refrigerator.

Variations: Use Fontier Liquid Seasonings without alcohol to give the Almond Joys a different twist. Try a teaspoon or two of Vanilla, Mapel, Lemon, Lime, cinnamon, or Mint etc. add when you are mixing all of the ingredients together. or use some freshly squeezed lemon, lime or grapefruit juice to enhance a citruss flavor... WONDERFUL!!!!!

Desserts:Snacks

Almond Preparation: Soak almond overnight for 8 to 12 hours. I like to add Real Salt to the soaking water , using about one teaspoon per cup of nuts.

Chop in Food Processor Place on Teflex sheet (or parchment paper) and place in dehydrator to dry (about 4-6 hours)

I also dehydrate these soaked almonds whole for snacks. I place them in a bowl, stir in some Bragg's Liquid Aminos and a little Real Salt, then dry on the regular dehydrator sheets until crispy.

Thank you SANDY KUNTZ for your creative genious. WE LOVE YOU!!

These little gems are melt-in-your-mouth-delicious! Perfect as a healthy Alkalarian snack, rich with vitamin E, soy protein, calcium, magnesium and lauric oil. Coconut oil has been shown to have anti fungal, and anti bacterial properties.

It's also a very versatile recipe that can be changed by adding a different flavoring each time you make it. (see variations) The coconut products used come from a great company called Wilderness Family Naturals

donated by Sandy Kuntz

Romaine Peppered Salad

1 clove minced or pressed garlic 2 tsp. cold pressed olive oil or Esential Balance™ 2 tsp. minced onion 2 tsp. tomato finely chopped 1 sm. jalapeno pepper, seeded & finely chopped 3 c. romaine lettuce 3 c. Belgian endive 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips Bragg's Amino's™

Directions: Combine garlic and oil in a small bowl; let stand 30 minutes. Then add the minced onion, tomato, and jalapeno; stir well and set aside. On 6 salad plates lay out romaine lettuce leaves. Tear remaining romaine and endive into small pieces, lay pepper strips on top. Drizzle each with 1 1/2 tablespoons Oil mixture. Spray with Bragg's Amino's to taste.

6 servings

Modified by Randy Wakefield LifeGreens.com

Salads

RANCHadamia Super Sauce

This is a great way to get off of RANCH dressing.

It is made with fresh raw macadamias and a new spice from LiteHouse Spice company. www.litehousefoods.com

Sauces

2 cups of fresh raw macadamia nuts (try to find these as fresh as possible in your local heath food store. They can be frozen to prolong freshness. I order mine thru Sysco food services, but you must have a commercial account to order thru Sysco)

Juice of 1 lemon 4-6 tsp. of LiteHouse Salad Herbs seasoning (freezedried) (this is a combination of parsley, shallots, chives, onions and garlic go with 2 tsp. at first and add more after tasting if you want it stronger)

6-9 sundried tomatos

1 and 1/2 tsp. Cafe Sole Lemon Pepper (Spice Hunter Spices) (this is a blend of lemon, pepper, onion, and sea salt)

2 squirts of Braggs Aminos

a large glass of water

Directions: With food processor running (use S-blade), add all ingredients thru the top shoot, except the water. Mix well and then slowly pour water in until desired consistency.

Process until you get a very creamy consistency. Great as a dip for raw veggies, in wraps, or even as a creamy Ranch-like salad dressing. Raw macadamias are rich in unsaturated fats, contain calcium, magnesium, and many of the amino acids that make complete proteins. Enjoy!!

From Shelley's kitchen

Pumpkin Cream Pie

Shelley's variation Shelley uses only 1/2 the spices listed in this recipe because she prefers a milder pie.

Silken Tofu (12 oz) 2 cups fresh pureed pumpklin (or yams) 2 tsp. Frontier alcohol-free vanilla 2 tsp. cinnamon 1/4 tsp.Real Salt 3/4 tsp.nutmeg 1/4 tsp. cloves 1/2 tsp. ginger 1/4 tsp. white powder Stevia (or 2-3 packets stevia with fiber powder) 3 TB. psyllium (agar powder or flakes can be substituted for psyllium)

Directions:

1st place winner in Transitional Recipes , in the pH Miracle Recipe Contest

serves 6-8

1 pkg. note: Add more spices or stevia if you like, or use less spices for a milder pie adjust to taste.

Desserts

Mix tofu, pumpkin, vanilla, cinnamon, salt, nutmeg, cloves, ginger and stevia powder together in a food processor till smooth and creamy.

Lastly, add psyllium, and blend. Scoop into prepared Almond Nut Pie Crust recipe below) and chill for at least an hour. Top with Nutty Cream Topping or Tofu Whip Cream found in Back to the House of Health 2 (see also Almond Nut Pie Crust)

Debra Jenkins .

Peppermint Mana Delights

This is an amazingly tasty way to get three of InnerLight's Foundational products all rolled into one melt-in-your-mouth MINT!!! Deborah Jenkins has done it again!!! She's an incredibly creative alkalarian chef and we applaud her! Thank you Deborah for such a great way to get the best of all Dr. Young's products. These Mana delights are great to pop in your mouth after a meal, or just grab a few for a snack. They are alkalizing and energizing and would aid in improved digestion, with the Earth Essence Clay. Wilderness Family Farms freezed dried coconut adds just the right amount of natural sweetness. Great for sneaking good nutrition and alkalinity into kids. Our 2 year old grandson, CharLee loves them!!

Mix together: 1 jar of Earth Essence clay 5 TBS. Super Soy Sprouts 1 TBS. Super Greens 1/3 cup Freeze Dried Coconut Flakes (set aside another additional 1/4 cup for later) 1/4 tsp. Peppermint Flavoring (non-alcoholic from Frontier)

Directions: Roll 1 tsp. of mixture into a small ball and roll in more coconut flakes Freeze for 1/2 hour.

Whenever you want a tasty treat or need a dose of clay, pull one from the freezer and enjoy.

Variations: Play with flavorings. You may want to try lemon or vanilla or your favorite non-alcoholic flavoring ... Have fun.

Fine Almond meal can be substituted for the Soy Sprouts or Super Greens if desired.

The SuperGreens gives a slightly strong flavor to the delights. They can be omitted for a creamier tasting treat.

By: Deborah Jenkins

Michael's Granola

This is THE ANSWER to HEALTHY Granola!

Michael's done a fabulous job of blending a variety of fresh raw nuts, and cinnamon to make this granola a healthy fats feast. We sprinkle it over our

Breakfast:Snacks

shakes in the morning for an extra crunch. Great to travel with and yummy when you have cravings for dessert.

2 C. almonds soaked 10-12 hours in filtered water 1 C. pecans soaked 1 hour in filtered water 1 C. walnuts soaked 1 hour in filtered water 1 C. macadamia nuts 1 C. pine nuts 2 C. unsweetened Wilderness Family Farms freeze dried coconut (or use the pulp of a young Thai coconut) 1 & 1/4 C. Mesquite four (optional) 1 & 1/3 C. ground cinnamon 1/2 TB. Celtic Sea Salt 3 TB. Stevia (use to taste as there are different Stevias. I use raw green Stevia from Frontier Brand)

Directions: In a food processor, pulse the soaked nuts and coconut meat coarsely. Place in large mixing bowl and set aside. Toss all remaining ingredients well. Place on a dehydrator sheet and dehydrate at 110 degrees for 36 hours, or until crisp. This may be eaten as a snack or with fresh almond milk for breakfast.

donated byMichael Steadman

Mary Jane's Super Simple Spaghetti

1 medium spaghetti squash 2 medium ripe vine tomatoes chopped Juice of one small lemon 1 - 2 cloves of fresh garlic minced or chopped2 - 3 Tbs. of olive oil Fresh ground pepper 1/4 teaspoon of oregano

Serves 2

Directions: Cut spaghetti squash in half (clean out seeds). In a baking dish put spaghetti squash (facing down) in a 375 degree oven. Bake for approximately 45 minutes or until done. Let cool for about 5 minutes. Using fork, scoop out the spaghetti squash into a bowl. Add the remaining ingredients and toss. Eat warm or cold. YUM YUM!!

Main Dishes

Jerusalem Salad

1/3 cup tahini 2 Tbs. Olive Oil 1-2 cloves garlic, crushed Juice of 1/2 lemon 3 Tbs. parsley Salt/RealSalt to taste Water 1 cucumber 6 roma tomatoes, or 3 regular tomatoes

Directions: Mix first 6 ingredients in a salad bowl; add water to thin the tahini.

Dressings:Salads

Stir thoroughly to make a dressing. Dice cucumber and tomatoes. Toss in dressing. You can let this sit for an hour to allow the flavors to meld.

Hummus

one 14 oz. can garbanzo beans 1T. tahini 1/4 c. veg. broth or water 2T. olive oil 2T. fresh lemon juice 2t. minced garlic 1t. cumin ( optional) pinch of cayenne powder

Directions: In a food processor, combine first five ingredients and process until smooth and creamy. Add garlic, cumin, and cayenne and process to blend. If desired you can add jalapeno peppers with other spices and pulse to blend. Enjoy the recipe. If y'all like eggplant, have one for a dip, that's completely "legal " with us.

Sauces

Herbed Alkalarian Butter

1 cup of Wilderness Family Naturals Coconut Oil (I use Organic Extra Virgin cold pressed) 1/2 cup Barlean's Flax Oil (you will find this in the refrigerated section of your health food store) 8 large garlic cloves 1 yellow onion 1/2 - 1 tsp. Real Salt 2 tsp. Italian Seasonings Spice Hunter (or your choice) 1 tsp. fresh Rosemary minced optional 2 tsp. minced sundried tomatoes

Directions:

Introduction: With Dr. Young's science based more and more around healthy fats, I have attempted to find another butter replacement. Many of you Alkalarians have been putting different oils (Udo's, Flax, Olive, and Essential Balance) on your steamed veggies and grains (Quinoa, Buckwheat etc), but now through the inspiration of Dr. Johanna Budwig who was a great advocate of the healing properties of Flax seed oil, I been able to come up with a combination of healthy oils and herbed seasonings that make a solid butter type spread. It melts beautifully once it hits something warm.. I call it Herbed Alkalarian Butter.

This is the Alkalarian's answer to butter. The coconut oil keeps the butter in a solid state (in the fridge) and the Flax oil gives it the rich golden appearance. Experiment with different herbs, spices and flavorings. Just put a paddy or two (a tsp. or two) over your steamed veggies or warmed grains such as Quinoa, Buckwheat, or millet or use it as a spread in your Tortilla wraps. It will melt on contact and spread a beautiful mix of herbs, seasonings, and healthy Omega and Lauric oils over your dish. Shiny and beautiful, and so good for you. Enjoy!

Dressings

Dice the onion and garlic and put in a non stick pan with 3 TBS. of the coconut oil. Heat and cook until onion is clear, stirring as you go.

If desired, you may slightly brown the onions and garlic for a more roasted flavor. Then add the rest of the coconut oil and let it melt until clear. Stir to mix together. Do not cook. Take off burner.

At this point you may strain the mixture thru a strainer to take out the pieces of onion and garlic or you may leave them in.

Add salt, spices and seasonings of choice and the Barlean's Flax Oil. Stir mix well, and pour into small tubs and place into the refrigerator to set up.

Use on all your veggie dishes as a butter garnish or spread. Do not cook or fry with this Herbed Alkalarian butter as the heat will cause trans fatty acids to form. Keep the mixture raw and use only after you have cooked or warmed your food.

Great on the Zippy Breakfast!

Other suggestions: Add lemon juice to tang it up Use Frontier seasonings bottled without alcohol to enhance the taste.. example Mint or put fresh mint minced in the butter. Add diced pecans or almonds to make a more nutty butter.

Green Baby Boomer Breakfast Shake

1 unpeeled, unwaxed cucumber 1 tomatillo 1 avaocado 2 C organic baby spinach juice of 1 lime 2 scoops SuperSoy 1 scoop SuperGreens 1/2 C water 1/2 C Rice Dream (Rice Milk) 6-8 ice cubes

Directions: Slice vegetables, add all other ingredients put into blender and blend until smooth.

Breakfast:Snacks

GrasSoup

GRASSOUP (one word) Serves 4 Juice of two to three english cucumbers (no pulp) 1-2 cups fresh silky almond milk (recipe in Back to the House of Health 2) Water of one (or two) Young Thai Coconuts (drain water out of coconut, water should be clear and sweet, eat the meat of the coconut later) 1TB of fresh Dill cut in small individual grass-like pieces so when it's added to soup, it floats on top and looks like grass shavings Sprinkle of dehydrated red bell pepper powder over the top (optional and made beforehand)

Directions: This is a new silky RAW recipe that I developed for people while

Soups

they are on the cleanse (liquid feast) and it will also become your favorite soup to sip on even after the cleanse. Great and refreshing around the pool on a hot day. The fresh cut dill floating on the top of this georgeous pastel green soup gives it the appearance of grass shavings, hence the name GRASSOUP! Sprinkle dehydrated red bell pepper powder across the top for an instant splash of warm color and an extra sweet pazaaz! Mmmmm I could drink this EVERY day!

For dehydrated red bell pepper powder , simply place sliced pieces of red bell pepper in dehydrater (about 1 /4 inch thick) and dry until snap crisp (about 24 hours) Then place in Vitamix and grind to a fine powder. Keep in a tupperware or air tight container.. great for a garnishing tool, to add color and sweet flavor over soups, wraps, or salads. YUM! I even eat this by the spoonful for a treat! Serve and drink immediately.. Heavenly!!! Adjust each ingredient to your taste.. if you want a less creamy soup, less almond milk. if you want more of a sweet soup, add more coconut water and red bell pepper powder.. experiment.

YOU"RE GONNA LOVE IT BABY!!!!!!!

Grapefruit Salsa, Fresh Start Recipe Contest Winner

2 tablespoons lime juice 1 tablespoon olive oil 1 teaspoon minced jalapeno 12 red bell pepper, minced 2 tablespoons minced red onion 1 large Florida grapefruit, peeled, membrane removed, sectioned, chopped 14 teaspoon ground cardamom 2 tablespoons chopped fresh cilantro leaves

Directions: Cardamom gives the grapefruit an exotic twist. And grapefruit gives salsa an altogether exciting kick. Toss all together. Serve chilled as side dish to Florida Fajitas (see recipe under Main DishesBeef), barbecued meat, seafood and nachos.

Yields 1-12 cups.

Fresh Start Recipe Contest Winner Sandy Szwarc, Albuquerque,

Sauces

Fresh Silky Almond Milk

4 cups of fresh raw Almonds Pure Water Nylon Stocking (for straining)

Directions: to make this almond milk: soak 4 cups of fresh raw almonds over night in a bowl of water. In the morning drain the almonds and fill your blender with the almonds about a third full, (or two cups), then add pure water to fill the blender up. Blend on high speed until you have a white creamy looking milk. Take a nylon stocking, ( I use a washed white knee high nylon stocking) and pour the mixture through it over a bowl or pan, and let it drain. Squeeze with your hand to get the last of the milk through the nylon. (The meal and skins left in the stocking can be used in the shower for a great body scrub)

Breakfast:Drinks

You will have approximately one quart of silky raw beautiful almond milk left ready to use for soups, shakes or puddings. Thin to desired consistency with water. This almonds milk will keep fresh for about three days in the refrigerator.

Flaxseed Oil Dressing

Juice of 1 lemon or lime, about ¼ cup ½ tsp. onion powder ½ tsp. garlic powder ½ tsp. salt ½ tsp. chop dry basil

Directions: Put in blender and add the following:

[Optional: use your favorite herbs or spices in above amounts, instead of seasonings shown.] Shake bottle of flaxseed well before pouring the ½ cup flaxseed oil slowly into the blender. Optional: add 1 TBS of whole flaxseeds, (this will thicken dressing making it of spreading consistency similar to mayonnaise) *Note always add twice as much flaxseed oil as juice mixture Serve immediately or refrigerate till use.

Derry’s kitchen: Recipe donated by Derry Bresee, from Las Vegas Nevada.

Dressings

Doc Broc Casserole

1 pkg. Smart Ground by LiteLife (soy protein substitute) Florets from 2 large bunches of Broccoli (save leaves and stocks out, peel and clean stocks) 1 small bunch of fresh Basil or Tarragon stemmed and minced 1 cup soft Tofu 1 tsp. ground mustard seed 2/3 cup Olive Oil 1 pkg. Terra Red Bliss Potato Chips (I use the Olive Oil and fine herbs flavor) Real Salt and Spice Hunter's The Zip to taste.

Directions:

1. Steam Broccoli with a little water in a covered pan for about 4-5 minutes until Broccoli is bright green and just crisp/tender.

2. In a food processor, process the broccoli leaves and stocks until very fine(scrape down sides if necessary)

3.Then add the soft Tofu, mustard, basil, into the food processor with the fine broccoli mixture and process. With the processor running, slowly add the Olive Oil until mixture is well emulsified and creamy.

4. In a large Electric Fry Pan, heat a small amount of Oil and add the Soy Smart Ground, crumble it up and fry it for a couple of minutes, then add the steamed broccoli and pour the creamy sauce from the processor over the top and stir in well.

5. Take the bag of chips and mash them while in the bag with a rolling pin until

Main Dishes

they are crumbs. Then sprinkle over the top of the broccoli mixture and serve.Or return the lid to the fry pan and steam the mixture a bit to soften the chips and broccoli more. Add Real Salt and The Zip to taste....YUM!

Doc Broc Brunch

Serves 6

This is a hearty Deep Green dish that has plenty of crunch with the broccoli stalks and soaked almonds added.

Perfect for a brunch or side dish. 1 yellow onion 2 cloves fresh garlic 3 large heads of Broccoli 1 lb. of young green string beans 1 small bowl of soaked almonds Grapeseed or Olive Oil Real Salt to taste

Directions: Trim and peel Broccoli stalks. Then cut Broccoli into bite size pieces.

Trim and break green beans into bite size pieces.

Lightly steam Broccoli and Green Beans unitil bright green.

In a Cuisnart, pulse chop the onion and garlic until fine, set aside Put soaked almonds into the Cuisnart with an S blade and pulse chop into almond slivers.

In an Electric Fry Pan, Place oil and add onion/garlic mixture and sauté for a few minutes. Add steamed Broccoli/green beans and stir fry to mix in with the onions and garlic. Add slivered soaked almonds and continue to mix well.

Put lid on electric fry pan and continue to steam for a few minutes longer if softer veggies are desired. Add real Salt to taste.. and enjoy!

Doc Broc ROCKS!!!! :)

Snacks:Stir Fry

Coconut Lotus Sauce

Besides making China Moon vegetable pasta, you can use this versatile sauce on a stir fry or as a dressing or dip.

2" piece of ginger root, peeled and sliced 2 large cloves garlic ½ tsp. crushed red pepper flakes (adjust to desired heat) ½ cup Bragg's Liquid Aminos (or more to taste) 2 Tbs. toasted Sesame Oil 2 T flaxseed oil ¼ cup water, carrot juice, or vegetable broth (optional) Real Salt to taste Unsweetened coconut milk (I prefer Thai Kitchen) About 1c

Directions: Blend first three ingredients in food processor or Vita Mix. Add

Sauces

Bragg's and blend until smooth.

Pour into jar, add oils and coconut milk, and water and shake. Thin with water, carrot juice or vegetable broth if desired. Store in refrigerator.

Variations: for Thai lotus sauce, add juice of one lime, 2 T fresh or 1 t dried lemongrass, 1 T fresh of ½ t dried basil and chopped fresh cilantro if desired.

For basic lotus sauce, omit coconut milk and increase flaxseed oil to ¼-1/3 c.

For lotus dressing, to ½ c basic lotus sauce add ¼ c lime juice, 1 ½ c flaxseed or untoasted sesame oil, ½ carrot (optional) and ½ sweet onion (optional), and blend until smooth.

For Indonesian Dipping Sauce, to ¾ c. basic lotus sauce add 1 c almond butter, ¼ t crushed red pepper (or to taste), and½-1 c unsweetened coconut milk to reach desired consistency.

Citrus Flax and Poppy Seed Dressing

½ cup carrot juice ½ cup freshly squeezed citrus juice (juice of 2 lemons, ½ grapefruit to =1/2 cup)

½ tsp. dry powdered mustard 2 TBS. minced dry onion 1 tsp. minced fresh garlic 1 tsp. basil ½ tsp. salt

Directions: Pour into the above mixture, 1 TBS. poppy seeds, pulse briefly, then slowly pour into blender. Add 1 cup of flaxseed oil, blend on low, adding oil slowly till dressing is emulsified & thickened; can add 1 tsp. whole flaxseeds when you add dry onion if you desire a thicker dressing.

Derry’s kitchen: Recipe donated by Derry Bresee, from Las Vegas Nevada.

Dressings

China Moon Vegetable Pasta With Coconut Lotus Sauce

1 large or 2 small spaghetti squash 1 bunch scallions, cut in 2" diagonals 1 carrot, thinly sliced 1 - 2 Cups Broccoli Florets ½ lb. Asparagus, cut in 2" diagonals 1 red bell pepper, sliced 2 yellow squash, sliced 1 zucchini, sliced 4-6 tiny bok choy, leaves separated, or ½ stalk large bok choy, sliced ½ lb. Snow peas 1-1 ½ c coconut lotus sauce (recipe follows) shredded unsweetened coconut

black sesame seeds

Directions: Serves 6-8

BEST IN SHOW recipe in The pH Miracle Recipe Contest

Lisa joined Dr. Robert and Shelley Young at the September Retreat!!! We had such a great time with you Lisa.. many many thanks for this beautiful dish.

This colorful and flavorful dish is highly adaptable. Feel free to add vegetables of choice, modify according to season, and adjust quantities to suit the number of friends you are serving.

Cover lower oven rack with aluminum foil to catch any drippings.

Preheat oven to 375°F. Make a one inch slit in top of spaghetti squash. Bake on upper oven rack for 30-40 minutes, until squash gives to gentle pressure but is not mushy.

Bring water to a boil in bottom of large pot with steamer tray, then reduce to simmer. Place vegetables in steamer starting with scalloins and carrots and continuing in order listed above. Cover and steam gently for 3-5 minutes, then turn off heat. The stored heat will continue to cook the vegetables. Be careful not to let them get overdone!

Cut squash in half and scoop seeds out of center. Run fork lengthwise along the inside of the squash to form "spaghetti", and scoop gently onto plates or into shallow bowls.

When veggies are done, remove steamer tray from pot. (Save broth for a soup base!) Return vegetables to pot and toss gently with desired amount of sauce, and spoon on top of squash. Garnish with coconut and sesame seeds.

Coconut Lotus Sauce

Cherry Tomatoes AvoRado Style

serves 2- 4

This is a great appetizer or hors'dovers dish, or it could be served as a salad course.

1 pint cherry tomatoes Juice from 1/2 lime 1 Avocado !/2 tsp. dried onion 1 TB. minced cilantro 1/8 tsp. Zip seasoning (Spice Hunter) (use more if you like extra spicy) 1/8 tsp. Real Salt dehydrated vegetable granules for garnish.

You can dehydrate your own or order them from THE SPICE HOUSE company, www.TheSpiceHouse.com

Directions: Slice tomato tops off and use a melon ball spoon to scoop out seeds and pulp of tomatoes. Drain on paper towels upside down. In Cuisnart with an

Snacks

S blade add remaining ingredients and pulse chop into a well mixed chunky consistency. Fill tomato shells with mixture and sprinkle dehydrated veggie granuels on top.Serve chilled.

Carrot Crunch

1/2 tsp SuperGreens 7 drops Prime pH 1 cup fresh carrot juice 1 chopped carrot 4 ice cubes

Directions: Combine ingredients in electric blender or use hand blender. Blend until smooth. Sprinkle with nutmeg.

Drinks

Can't get enough Roasted Eggplant?

eggplant, You pick size

olive oil celtic salt Finely chopped onion, you pick size according to taste and size of eggplant(s).

Directions: Take eggplant...roast on open fire till it is mostly cooked. Cool and Peel all burned skin off. Chop eggplant into small pieces. Finely mince the onion. Place eggplant in bowl, add onion, olive oil, salt. Mix well. It's delicious

Main Dishes

AvoRado Kid Super Greens Shake or Pops

This is a variation of the BABY BOOMER SHAKE., (without the water and rice dream.)

It also makes a great shake.

We drink this while on the cleanse too! this is a fantastic way to get SuperGreens and chlorophyll down your kids!!!!

1 avocado 1 cucumber 1 tomatillo 1 lime (peeled) 2 cups fresh spinach2 scoops Super Soy Powder 1 scoop of Super Greens Powder 1 pkg. Stevia 6-8 ice cubes

Desserts: Kid Treats

Asparagus Bundles

1 1/2 pounds asparagus, trimmed 8 green onion stems 2 tablespoons melted butter (substitute avacado butter) 2 tablespoons grated lemon peel 2 tablespoons fresh lemon juice

Main Dishes

1/2 cup fresh thyme blossoms or thyme if blossoms are unavailable

Directions: In a steamer, steam the asparagus with the green onion stems until crisp-tender. Drain. Divide asparagus into four bundles and tie each bundle with two green onion stems. Transfer bundles to serving plate. In a small bowl, combine avacado butter, lemon peel, lemon juice, and 1/4 cup of the thyme blossoms. Spoon over asparagus and ganish with remaining thyme blossoms and lemon slices.

Recipe adapted from Hobby Farms Magazine provided with permission. HobbyFarmsMagazine.com

Almond Nut Pie Crust

1/2 cup spelt flakes ground into flour (I use my old coffee grinder) 1/2 cup ground almonds 1/4 cup fresh ground flax meal 1 TB. arrowroot powder 1/2 tsp.ground cinnamon 1/8 tsp. ground cloves 1 packet stevia powder 1 tsp. Frontier alcohol-free vanilla 2 TB. Garden of Life coconut butter (melted) 2 TB. water

Directions:Combine dry ingredients in a mixing bowl. Combine the water, melted butter and vanilla and pour over dry ingredients.

Mix well. Transfer mixture to a 9" pie plate. Press mixture firmly into place with your fingers, making sure to cover bottom and sides of pie plate. For an unfilled piecrust, bake empty pie shell at 350 degrees for 18-20 minutes or until lightly brown. Cool and fill with pie filling. For a filled pie crust, first bake the empty crust for 10 minutes, then fill and finish baking pie per recipe.

Variation: replace ground flax meal with ground coconut Debra Jenkins

Desserts

3 Citrus Dressing

Juice of :

½ large Pink Grapefruit 1 lime 1 lemon ½ tsp. Chickory root powder (name brand Nature's Taste by Amazon) OR 6-10 drops of liquid Stevia extract 1 tsp. hot mustard powder 4 TBS. dried onion 2 tsp. garlic powder 2 tsp. dried basil ¼ tsp. dried rosemary ½ tsp. real salt pinch of Zip or to taste

Directions:

Makes about ½ quart. This is a nice thick dressing with a sweet & sour taste…very zingy: This is a great transitional dressing when you are phasing off of Thousand Island and other sweet dressings.

Dressings

1. Put all ingredients into a food processor and blend well.

2. With the machine still running add 1 ½ cups of Essential Balance Oil (Arrowhead Mills or Omega Nutrition brand name) or oil of choice.

3. To thicken dressing, add 1 heaping TB. of flaxseeds and let machine run until all ingredients are well emulsified.

RAWSOME REDFORD PIZZA

RAWSOME REDFORD PIZZA By Shelley Redford Young Serves 6 .

Anytime we can eat beautiful RAW food, we are increasing the electrical (electron) potential of our bodies which in turn will increase our energy reserves. I hope you will savor this wonderful adaptation from conventional acidifying pizza to the alkalizing properties of this 100% RAW Pizza. It is wonderfully filling and packed with calcium, magnesium, lycopene, protein, vitamins and minerals to make it a Perfect MEAL!!!!

You will need a dehydrator to make the pizza crusts and a food processor to make the Almond Cheese, and the Rich Tomato Topping. If you make these all ahead, then assembly your Raw Redford Pizza will take hardly anytime at all!! ENJOY!

Dehydrated Crust:

I use the Excalibur dehydrator to make perfect crusts that can also double as great crackers or tostada flatties.

½ cup ground flax seeds Water to cover ground flax seeds, approximately 1 cup 1 cup soaked raw almonds 2 cups soaked raw sunflower seeds 1 cup raw buckwheat ground ½ cup ground Deluxe Veggie Blend

(Jaffe Bros. blend of dehydrated cubed carrots, onions, tomatoes, celery, parsley, green peas, and green bell peppers)

1 lemon juiced 1 clove garlic 4 Tbs. Olive Oil 1 level Tb. of Real Salt (or to taste) 2 Tbs. Spice Hunter Italian Pizza Seasoning 1 Tb. Spice Hunter Garlic Herb Bread Seasoning ¼-1/2 cup water to adjust consistency before spreading on dehydrator sheets

Instructions:

1. Grind flax seeds to powder and place in a bowl with water, enough to cover over the flax powder. Stir ground flax seeds into water and let thicken while you work on the rest of the crust ingredients. Set aside.

2. Rinse and drain soaked seeds and nuts and add them to your Cuisinart (food processor) with all the remaining ingredients. Mix well until you have a smooth thick paste consistency. You may have to stop and stir a few times to get this mix well blended. Adjust with water at the end until you have a good consistency that can be rolled out with a rolling pin or pressed in a tortilla press between two pieces of thick plastic. (I use the plastic bags that my Jaffe products come packaged in)

3. Make pizza crust rounds the desired size. I like to make them smaller for individual size pizzas (5-7 inches in diameter). Once you get them pressed in between your plastic sheets, carefully peel down top plastic layer to expose the top side of the crust, then flip it over onto the dehydrator sheet and carefully peel down the remaining plastic sheet. (For the dehydrator, you can use a teflex sheet or I use the screened sheet with small holes in it to allow the crust to dehydrate on both sides evenly) Dehydrate the crusts overnight.

Almond Cheese/Mayo

This fluffy creamy spread is so concentrated and rich. Use it anywhere (wraps, pizzas, celery filling or where ever you would used mayonnaise) Quickly blanch the almonds to easily remove the brown skins.

2 cups soaked almonds blanched (place in boiling water for 30 seconds, cool and pinch skins off. Discard skins) 1 lemon juiced ½ tsp.-1 tsp. Real Salt (to taste) ¼ cup olive oil (or oil of choice: Coconut, Udo's. Grapeseed) ¼ tsp. ground mustard ½ cup water FONT FACE="Verdana" SIZE="-1">¼ tsp. Spice Hunter Café Sole Seasoning (mix of lemon, pepper, onion and sea salt)

Instructions:

Place all wet ingredients into Cuisinart. With the Cuisinart running drop the blanched almonds through the top opening to blend well and emulsify to a thick fluffy consistency. Scrape sides and stir if needed. Adjust consistency with water if needed. Refrigerate mixture in an airtight container.

Sauce for Pizza

2 cartons/pkgs Cherry or Grape Tomatoes (or four regular tomatoes) 1 Tb. dried oregano (can use fresh if desired) ½ cup sun dried tomatoes (I use olive oil packed) 1/3 cup fresh Basil ½ tsp. Real Salt 1 clove garlic (remove middle section of clove to quiet odors) To thicken sauce use 1 tsp.-1 Tb. of psyllium seed husk

Place all ingredients into Cuisinart and pulse chop to chunky consistency. Set aside

Toppings for Pizza

Choose any of the following toppings to sprinkle over the top of the pizzas

Shredded/julienne zucchini, carrots, jicama, Shredded cabbage, romaine lettuce, beets etc. Minced Raw Spinach or bell peppers

Instructions:

Place crust on counter and spread with a thick layer of Almond Cheese/Mayo. Spread a thick layer of Pizza Tomato Sauce over the Cheese Sprinkle toppings over the top and serve immediately. YUMMY!!!!!!

Sauces will keep in the fridge for 3-5 days. Pizza Crusts will keep for up to two weeks if kept dry and cool.