Yogurt can be great for your body if it isn’t loaded with sugar, artificial sweeteners and a host of other non-food ingredients. I typically choose a Greek Yogurt, organic if possible and raw would be even better. So now that you have this plain, unsweetened yogurt, what do you do with it to make it appealing?
Breakfast and Snack Ideas:
I choose to sweeten it with honey because honey is alkalizing. I add chopped almonds, pumpkin seeds, or sunflower seeds for texture along with my choice of fruits. Alkalizing fruits include: raisins, dried dates, strawberries, raspberries, peaches, pomegranate, apricots, blackberries and bananas. There are many other healthy choices but they aren’t all alkalizing. Walnuts are an acidifying power house of great nutrients and can be added as well, just remember to try to make 80% of your food choices from the alkalizing category.
Main Dish Ideas:
Use plain yogurt in place of gravy or rich sauces and top your potatoes (with the peel) or other veggies (hot or cold) including your salad. You can also add the following to your yogurt:
- Dill Weed
- Caraway Seed
- Celery Seed
- Cilantro
- Cucumber, seeded
- Garlic
- Lemon or Lime juice
- Parsley
- Chili Pepper
- Miso
- Sea Salt
- Any herb of your choice – they’re all alkalizing
For a fuller bodied topping, you can add oil to the yogurt. Alkalizing choices include olive, avocado, almond, coconut, sesame and safflower. Flax seed oil is another exceptional choice, it just happens to be acidifying.
We make a Greek tasting dip using yogurt, seeded cucumber, dill weed, garlic and sea salt. Pulse together in your food processor and use as a dip or dressing. I like to add loads of fresh veggies to it and make it into a main dish on hot days. No measuring necessary – let your taste buds determine your recipe.
Dessert Idea:
Slice a banana and top with yogurt which has been laced with honey, cinnamon, and chopped almonds. You’ve got an alkalizing bone building fruit, sweetener, spice and nut.
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Broccoli, an alkalizing food, high in calcium, containing compounds for fighting cancer, and an amazing food overall. This easy, oven roasted recipe can also be used with brussel sprouts, cauliflower, carrots, parsnips, sweet potatoes, egg plant and even cabbage quarters.
Clean broccoli and separate into small bit size pieces. Drizzle with olive oil, spritz with fresh pressed lemon or lime juice, and season with sea salt.
Using a cookie sheet, spread broccoli out and roast in an oven set at 450 degrees, stirring every 5 – 10 minutes. Roast until slightly tender and starting to char. Can take as long as 30 minutes.
No rules for adding your choice of herbs. Standard favorites of mine include garlic, red pepper flakes and Herbs De’ Provence.
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The standard fare of cookies and cakes usually dominates our refreshment table at church between services. Recently, one member graced the refreshment table with an elaborate and gorgeous edible arrangement. While normal people enjoyed the fruit, I longingly drooled over the kale, whose only intended purpose was to serve as a backdrop, keeping the fruit in place and looking good. For me, it proved to be a test of self- control. Having no pride, I quickly gained permission from the donor to confiscate the kale as soon as the fruit was gone.
Once home, I put my imagination to work and came up with this delectable, edible science experiment bursting with nutrition and flavor. I promise you, you’ll never look at an edible arrangement the same way again.
Chinese Flavored Kale Chips
Combine:
- 1/3 cup olive oil
- 1/3 cup raw apple cider vinegar
- 1/3 cup maple syrup
- 1 teaspoon sesame oil
- 1 clove of garlic, minced or put through a garlic press
- 1 teaspoon freshly grated ginger root
- Squirt of Braggs Liquid Aminos
- Sea Salt – optional
- Red Pepper Flakes – optional – make as mild or wild as you like
Pour above mixture over a pound or two of fresh kale leaves which have been washed and stem cut out. I cut along the inside of the stem on both sides to remove the woody stem. If it is tender, you might wish to leave it intact and eat it.
Once the mixture is evenly coated, put the kale in your food dehydrator and dry until crisp. If you do not have a food dehydrator you can bake this in your oven until it is dry and crisp but you will lose many of the nutrients which are heat sensitive. Set the oven on the lowest setting possible. Edges will most likely turn brown. The time needed to dehydrate will differ with each brand of food dehydrator and/or temperature of your oven.
Variation: Use your favorite Italian Dressing
Variation: Use same dressing as above, omit sesame oil and add 1 – 2 teaspoons of curry powder
Variation: Use just olive oil and sea salt
Variation: Brush with olive oil and then sprinkle with nutritional yeast and salt
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- 1 Raw Beet, peeled and grated
- 1 Raw Apple, grated, no need to peel
- Raspberries, as many or as few as you like, fresh or frozen
- Maple Syrup to taste
Peel and grate the beet and apple. Add as many fresh or frozen raspberries as you like and sweeten to taste with a bit of maple syrup. I have also made this without the raspberries and you could substitute other fruits such as strawberries or canned tangerines. Experiment and have fun.
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- 1 15-ounce can organic garbanzo beans, drained (reserve liquid)
- 2 Tablespoons fresh lemon juice
- 1/4 cup Tahini (or to taste)
- 2 cloves of garlic, minced (more or less to your taste preference)
- 1/2 teaspoon sea salt (or to taste)
- 2 Tablespoons Olive Oil (or more as needed)
Combine garbanzo beans, lemon juice, tahini, garlic, and salt in food processor; purée until smooth. If hummus is too thick, add 1-2 tablespoons olive oil or reserved bean liquid.
I never follow the recipe anymore and just make it according to my mood and what tastes good. Add other spices or ingredients that you like such as dried or roasted red bell pepper, cucumber, cayenne, spinach or artichokes.
I also like to add minced onion, celery and chopped olives, spread it on tortillas, roll them, chill them and then slice them into spirals for an appetizer.
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A 59 year old construction worker shares his testimony of healing.
I started with Foot Detoxes because a friend of mine said that getting one took his leg pain away. I figured I had nothing to lose. I began with weekly foot detoxes and prior to having them done, Carla had me use the ERE for 15 minutes. Within a months time of getting these foot detoxes and renting her extra ERE, I could feel my feet again. I hadn’t been able to feel my feet in 15 years and couldn’t bend the top third of my right foot. I regained flexibility as well as feeling. My doctor couldn’t believe it and said to just keep doing it. He had never seen or heard of the likes of it before.
I’ve been so impressed that I purchased my own ERE as well as a Chi Machine and will probably just keep right on buying these units. I’m feeling great.
To read more about the ERE, please skip on over to the Products page and click on the ERE.
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Dice and boil until tender, about 5 medium sized potatoes. This takes about 5 minutes.
Drain and add:
Minced dandelion greens.
Yellow flowers petals from several dandelions
Minced Onion
Raw Apple Cider Vinegar and Olive Oil to taste
Salt and Pepper to taste preference
Toss and eat warm or room temperature
I typically don’t follow a true recipe with measured ingredients. Cooking is an art and everyone likes their dish prepared a little differently. I added a large comfrey leaf to my salad. Other seasonings and spices to consider adding would be fennel seed, caraway seed, paprika, chives, pansy petals, snapdragon flowers, bee balm petals, garlic, cayenne, parsley, basil, or any other spice, seed or herb for which you seem to have a special penchant.
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Saute one clove of minced garlic and diced onion in your choice of organic butter or olive oil.
Pull from heat and add a colander full of fresh dandelion greens. Toss and cover for about 3 minutes.
Spritz with fresh squeezed lemon juice.
Season with sea salt and pepper.
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- 3 ripe Avocados, peeled, pitted and cubed
- ½ cup unsweetened cocoa powder
- ½ cup maple syrup
- 1 teaspoon lemon juice
- 2 teaspoons Organic Vanilla Extract
- Pinch of sea salt
- 1 tablespoon water or more if needed
Blend all ingredients in food processor until it reaches a smooth pudding consistency. Chill and serve, if you can wait that long.
Thank you to my friend, Ann, for sharing this raw, antioxidant rich, endorphin releasing, skin nourishing, brain feeding, vitamin and mineral rich creamy chocolate pudding.
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This delicious, yet simple recipe takes less than 30 minutes to bake and just a few minutes to prepare. It makes a great side dish or a stand alone entree or dessert. Herbs and spices offer many health benefits so dare to be creative. One recipe, endless possibilities.
Spiced and Roasted Squash
1 squash, peeled and cut into cubes
Toss in a dish, drizzle with olive oil. Season with salt, pepper and nutmeg to personal preference.
Spread seasoned squash cubes on a greased cookie sheet and bake at 350 – 425 degrees for approximately 30 minutes or until the cubes of squash are soft on the inside and slightly crisp and caramelized on the outside.
Serve hot.
Depending on what herbs and spices you’ve decided to incorporate, you could toss with pasta and make this a main dish meal. Drizzle with maple syrup and toasted pecans, top with whipped cream and you could have a dessert.
Optional: Omit Nutmeg and try one of the following:
Pumpkin Pie Spice
Apple Pie Spice
Cinnamon and a bit of Xylitol