While I firmly believe most people do better incorporating at least some animal products (especially organic butter for a healthy, balanced fat), I also recognize we need to eat more alkalizing foods. Recall from last month’s post about pH and You creates alkalinity in the body. This includes foods. In eating, a diet rich in fresh, raw, quality fruits and vegetables is indicated for most people. A good balance, in general, is 60-80% of your diet comprising fruits and vegetables.

For many Americans, this is not the norm. So I wanted to share a few tasty recipes with you that can help you balance your diet to more meet these criteria. Remember, as with any food I recommend, buy organic and local whenever possible for the best nutrition and least contaminants.


1-2 heads cauliflower

1-2 cups grated farmer’s cheese

Italian seasonings (garlic, basil, oregano, salt)

2-6 eggs

Sauce (a simple sauce is pureeing a couple of fresh tomatoes with 3-4oz of tomato paste (or pureed sundried tomatoes) with basil, oregano, garlic, and salt)

Toppings to taste (zucchini, yellow squash, mushrooms, onions, peppers, spinach, fresh tomatoes, etc)

1.       Rice cauliflower (this means putting it in the food processer and pulsing until it looks like little rice grains).

2.       Set riced cauliflower aside to dry (for a few hours, you want no water or moisture left on it from cleaning it).

3.       Preheat oven to 350.

4.       Mix dry cauliflower and cheese together.

5.       Add in seasonings to taste (between ¼tsp and 1tbsp each is a good amount).

6.       Add 1-3 eggs per head of cauliflower.  (this number may need to be tweaked, remember this is the binder keeping the crust together)

7.       Press mix into a 9×13 pan.  You will want one with high enough sides to not let the mixture fall over.  Really press this in, this is the crust of the pizza and needs to hold together.

8.       Bake for 20 minutes (crust should puff like regular dough (a bit) and be a little golden).

9.       Top with sauce and toppings and bake another 10 minutes or so to heat and partially cook toppings.


Cilantro/Chelation Pesto

1 clove garlic

½ cup  cashews other nuts

1 cup packed fresh cilantro leaves

2tbsp lemon juice (fresh)

6tbsp olive oil

1.       Blend cilantro and olive oil to chop cilantro.

2.       Add remaining ingredients and process to a lumpy paste.

3.       You may need a bit of hot, pure water to scrape the sides of the blender.

Notes: The consistency can be altered by changing the amount of oil and juice, but keep the ratio of oil to juice at 3:1.  This recipe freezes well.  Sulphur foods not only help the body detox heavy metals but also helps protect the body until the heavy metals can be pulled.  Eat 2tsp a day for 3 weeks twice a year (or daily if you love it like me…).  You can substitute up to half the cilantro for another green like spinach if you need to.



2 zucchini or yellow squash
1.       Use a spiralizer to turn your veggies into spaghetti or other pasta strips.

2.       Top with your favorite sauce or pesto.

3.       Serve as a main dish or a tasty side dish.


Basic Green Smoothie

1 handful greens

1-3 other fruits you enjoy (strawberries, peaches, apples, pears, plums, raspberries, etc)

1 cup water (can use quality fruit juice too)

1.       Add water and any frozen fruits to blender first.

2.       Add remaining fruits and greens.

3.       Blend until well combined and all fruits/veggies are broken down.

Notes: Having at least one frozen fruit can help make this more of a smoothie texture.  While any blender will work, Vitamix brand and others like it (Ninja, for example) will have the best results.

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