AvoRado Kid Super Green Shake or Pops

SERVES 1

This is by far our favorite cool green shake. It’s a great way to get the concentrated nutrition of green powder and soy sprouts powder, and the added benefits of God’s great butter, avocado. The cucumber and lime act as a coolant to the body and the essential fats in the avocado and soy sprouts give the energy elements to make this shake one that you can burn on for many hours. We have enjoyed this shake for breakfast, lunch, dinner, or as a great anytime snack, as well as on the cleanse. This is a fantastic way to get these nutrients in your kids. In the summer, try the pops for a cool frozen treat.

1 avocado

½ English cucumber (organic and usually wrapped in plastic, if possible)

1 tomatillo

1 lime (peeled)

2 cups fresh spinach

2 scoops soy sprouts powder

1 scoop of green powder

1 pkg. stevia

6–8 ice cubes

Place all ingredients in a blender (I prefer Vita-Mix with the plunger) on high speed and blend to a thick smooth consistency. Serve immediately.

For Pops: Pour into ice cube trays, frozen pop trays, or small paper cups and freeze. Thaw the cups a little and remove the frozen shake and chop up and enjoy as a slush, if so desired.

Variations:

• Add 1 tsp. almond butter for a nuttier flavor.

• Add coconut milk or Fresh Silky Almond Milk (here) for a creamier shake.

• Make a parfait by layering the shake with layers of dehydrated unsweetened coconut and sprinkle some of the coconut on top.

• Substitute a grapefruit or a lemon for the lime for a different taste.

• Add 1 Tbs. fresh grated ginger

• Use some of the new Frontier flavorings that are bottled in oil (without alcohol) for a new exciting twist of flavor.

AvoRadoColada Shake

SERVES 1

This refreshing shake has additional lycopene found in ruby-red grapefruits. The blending of the meat and water of a young (Thai) coconut will give it a tropical essence. Enjoy! This is one of the all-time favorite shakes served at our pH Miracle retreats.

½ English cucumber (if organic do not peel or seed)

Juice from ½ large ruby red grapefruit

The meat and water of one young Thai coconut

1 avocado

1 cup fresh organic spinach (optional)

1 scoop (tsp.) greens powder

1 scoop (tsp.) soy sprouts powder

1 tsp. raw green stevia powder (Frontier brand) or stevia to taste

½ tsp. vanilla flavoring (Frontier brand)

½ tsp. coconut flavoring (Frontier brand)

8–10 ice cubes

Place cucumber, grapefruit juice, coconut meat, and coconut water in blender and blend. Then place all remaining ingredients in blender with ice last and blend quickly until thick and creamy. Serve immediately.

Variation:

• Sprinkle freeze-dried dehydrated coconut flakes on top or layer in parfait glass with shake and coconut flakes alternating.

Fresh Silky Almond Milk

SERVES 4–6

4 cups of fresh raw almonds

Pure water

White knee-high nylon stocking (for straining)

Soak the raw almonds overnight in a bowl of water. In the morning drain the almonds and fill blender with the almonds about a third full (2 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.)

You will have approximately 1 quart of silky raw beautiful almond milk left ready to use for soups, shakes, or puddings. Thin to desired consistency with water. Almond milk will keep fresh for about 3 days in the refrigerator. You can also drink this plain or add a bit of stevia for sweeter almond milk.

George’s Breakfast Pizzazz

Contributed by Mary Jo and George Walter

SERVES 1

½ blender jar mixed baby greens (and sprouts)

½–1 cucumber

2 garlic cloves

2-inch-6-inch pieces of thin rhubarb

¼ tsp. Braggs Liquid Aminos

½ cup onion, Vidalia preferred

2 oz. extra-virgin olive oil

½ cup distilled water

¼ tsp. dried mustard powder

¼ tsp. dried oregano

Few celery seeds

RealSalt and white pepper to taste

Pinch cayenne pepper

In blender, on low speed to start, blend all ingredients. Increase speed and blend until smooth.

Hint: Rhubarb is a great substitute for tomatillos in shakes. Mix can easily be doubled.

Lemon Ginger Tea

Contributed by Lisa El-Kerdi

SERVES 1

1 thumb-size piece of fresh gingerroot, peeled

1 cinnamon stick

Rind of ½ lemon

8 cups pure boiling water

Juice of 1–2 lemons

Stevia to taste (optional)

Place ginger, cinnamon stick, and lemon rind in saucepan. Pour boiling water over spices and steep on low heat for 10 to 15 minutes. Add lemon juice and stevia (if desired) before serving. Discard spices and serve, adding more boiling water if too strong.

Variation:

• For a winter spice tea, add ½ tsp. cloves and the rind of ½ orange.

Lemon Lime Shake

Contributed by Donna Downing

SERVES 1

1 avocado, peeled and seeded

½ English cucumber

1 lime, peeled

2 lemons, juiced

1 young coconut, juice and meat

1 packet stevia

8 oz. ice cubes

In Vita-Mix, layer ingredients in order listed. Blend on low to start. As liquid incorporates, increase speed to high and blend until smooth and frothy. Add more ice for sorbet-type consistency. Serve immediately.

Variation:

• Add 1 tsp. greens powder and 2 tsps. soy sprouts powder to increase nutrition in shake.

Soda Shoppe Shakes

Contributed by Lisa El-Kerdi Best in Show, pH Miracle 2004 Recipe Contest

MAKES 2 LARGE OR 4 SMALL

2 young white coconuts

At least 3 hours before serving, open and blend flesh and water of 1 coconut in blender or Vita-Mix. If coconut has a lot of water and little flesh, add coconut oil and flakes to thicken. Freeze in ice cube tray or 6 oz. plastic cups. May be prepared and frozen several days in advance. At time of final preparation or up to several hours prior, open and blend second coconut. At this time add desired flavorings (see Variations). Add stevia to taste if necessary. Refrigerate until serving time. Remove frozen coconut mixture from freezer. If using plastic cups, stand in pot of warm water for a minute to loosen. Add to unfrozen mixture and blend until creamy. Add ice cubes if necessary. Pour into glasses, add straw, enjoy!

The following are optional additions and may be used to create different flavors and textures. Measurements are general and may be altered to taste.

½–1 tsp. alcohol-free vanilla extract

½ tsp. alcohol-free almond extract

1 Tbs. carob powder

Stevia to taste, if desired

1 tsp.–1 Tbs. coconut oil

Unsweetened dried coconut flakes to taste

Ice cubes to thicken (optional)

Variations:

• Coconut Shake: Simply blend coconuts as desired. For more intense coconut flavor or thicker shake, add coconut oil and flakes.

• Creamy Vanilla Shake: Add vanilla to taste.

• Fudgy Carob Shake: Add vanilla, almond, and carob.

Carol’s Creamy Veggie Soup

Contributed by Carol Murie

SERVES 4

½ large onion, diced

cup coconut oil

2 medium carrots, sliced

2 medium zucchini, sliced

2 cups broccoli

1 quart vegetable broth

1 potato, cubed (optional)

½ tsp. celery seed

1 tsp. ground cumin

1 tsp. Celtic Salt

1 tsp. Zip (Spice Hunter)

1 cup almond milk

Fresh sprouts for garnish

Sauté onion in coconut oil until transparent. Add carrots, zucchini, and broccoli. Sauté for 5 minutes until crisp-tender. Add broth, potato, and seasonings. Simmer until veggies are tender (10 minutes or less). Stir in almond milk, heat through. At serving, garnish each bowl with fresh sprouts.

Celery/Cauliflower Soup

SERVES 6–8

1 onion, peeled and chopped

1 Tbs. oil (olive oil or Udo’s)

1 bunch celery, trimmed and chopped, save leaves for garnish

1 head cauliflower, trimmed and chopped

1–2 qts. vegetable stock

½–1 qt. almond milk

Salt, pepper, and seasoning of choice to taste

In a large soup pan, steam-fry onion in a little oil for about 5 minutes without browning. In food processor, pulse-chop celery and cauliflower until finely chopped. Add cauliflower and celery mix to pan, warm until tender. Add vegetable stock and almond milk. Simmer for 15 to 30 minutes, or leave raw if desired. Puree the soup mixture in blender, until smooth texture. Season to taste, serve warm or cold.

Chipotle Pepper Soup

Variations: Pumpkin Eater’s Soup Vegetable and Tofu with Chipotle Pepper Sauce

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

Chipolte Pepper imparts a wonderful smoked flavor to this dish.

2 zucchini, chopped in ½-inch cubes

1 tsp. Italian seasonings, if desired

2 Tbs. olive oil

1 onion, chopped

1 celery stalk, chopped

2 garlic cloves, minced

2 carrots, cut in -inch slices

1 red potato, ½-inch cubes (optional)

½ red bell pepper, -inch diced

RealSalt to taste

Cube tofu into -inch squares, salt (or drizzle with Bragg Liquid Aminos). In a skillet on medium-high heat, brown tofu in 1 Tbs. olive oil. Add water to skillet and mix well. Set aside to use as addition to soup or vegetable dish. Brown zucchini and seasoning in olive oil for 2 minutes. Add to skillet, steam-frying for 2 minutes, onion, celery, garlic. Add to skillet carrots, steam-fry 2 minutes. Add potato, steam-fry for 4 minutes. Add red bell pepper, steam-fry for 2 minutes. Season to taste.

Optional:

1 carton tofu

RealSalt to taste or Bragg Liquid Aminos

1 Tbs. olive oil

1 cup pure water

Cream of Broccoli Soup

Contributed by Ashley Lisonbee

SERVE 4–6

2 Tbs. olive oil

1 onion, diced

2 cups broccoli

1 Tbs. grapeseed oil

4½ cups vegetable broth

cup coconut cream

1/16 tsp. paprika plus dash for garnish

Salt and pepper to taste

½ tsp. Herbes de Provence (Spice Hunter)

2½ cups avocado, diced

Chop onion. Peel and chop broccoli stalks into small pieces. In soup pot, heat oil to medium low, gently sauté onion and broccoli for 5 minutes. Add vegetable broth and broccoli florets and let simmer on low for 15 minutes. Remove from heat, letting soup cool. In blender, puree half of the soup mixture. Pour back into soup pot and mix. Gently stir in coconut cream until mixed thoroughly. Add spices and diced avocado. Serve warm, garnishing with a dash of paprika.

Cream of Zucchini Soup

SERVES 2–4

This is a satisfying creamed soup that is great anytime and also while on the cleanse. The Spicy Garlic Herb Bread Seasoning (Spice Hunter) kicks it up a little to make it especially warming to the body. Experiment with different spices.

1 large onion, chopped

3 zucchini, sliced in ¼-inch thick slices

3 ripe tomatoes, cut into large chunks

1–2 cups of water

1 avocado

1 tsp. Spicy Garlic Herb Bread Seasoning (Spice Hunter)

2 tsps. RealSalt

Steam-fry onion in a soup pan until softened and almost clear (3 to 5 minutes). Add zucchini and continue to steam-fry until zucchini is bright green and softened a bit (3 to 4 minutes). Add tomatoes and steam-fry 1 to 2 minutes more. Place all the steam-fried ingredients into a blender (I use Vita-Mix), and add the water and avocado. Blend on high until smooth and creamy, and with blender running, sprinkle in the seasoning and salt to taste. Serve immediately.

Creamy Cauliflower Confetti Soup

SERVES 4–6

This soup is deceptively creamy; if you didn’t know better, you’d swear it had dairy in it, but it’s the combination of Fresh Silky Almond Milk with pureed roasted cauliflower and celery root that does the trick. The roasted veggie bits give it its confetti appearance. Sprinkle roasted bell peppers over the top and a dash of the Zip for more color.

1 head cauliflower

3 yellow crookneck squash

4 zucchini

2 yellow onions

2 pkg. cherry tomatoes

½ celery root

Grapeseed oil

8 cloves garlic

1 qt. Fresh Silky Almond Milk (here)

1 container Pacific Veggie Broth

Place bite-sized pieces of veggies on nonstick cookie sheets and rub with a little grapeseed oil. Roast until lightly browned in your broiler, 10 to 15 minutes. While veggies are roasting, make the quart of Fresh Silky Almond Milk in your blender. Place almond milk in soup pan. After veggies are roasted, place the cauliflower, half the onions, and half the celery root pieces in the blender. Add the almond milk and blend together until rich and creamy, then put back into the soup pan. In the food processor, pulse-chop remaining veggies to diced or minced consistency and spoon into the soup. Stir to separate bits. Add 1 container of Pacific brand Veggie Broth and stir well. Enjoy!

Garden Soup Veggies

Use 3 or 4 of the following vegetables to make a colorful soup.

½ cup chopped red pepper

¼ cup jicama, grated

1 small carrot, chopped

1 cup zucchini, grated

½ cup parsnips, grated

½ cup cauliflower, chopped

½ cup broccoli, chopped

1 avocado

Cayenne or ginger for flavor

Fresh parsley, cilantro, green onion, chives for garnish

Add vegetables of choice to soup broth, stir well. Add 1 avocado, cut into bite-sized pieces. Adjust flavors by adding a little cayenne or ginger. Garnish with fresh parsley, fresh cilantro, green onions, or chives.

French Gourmet Puree

Contributed by Eric Prouty First place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 6

This is a beautiful soothing alkalizing puree. I often like to double the romaine lettuce juice and thin it out a bit more.

1 avocado

2 stalks celery

1 head romaine lettuce

1 small tomato

1 handful spinach

1 small cucumber, peeled

2 garlic cloves

onion

Herbes de Provence (Spice Hunter) to taste

2 Tbs. olive oil

Use Green Star/Green Life juicer with plug attachment for purees. Puree all vegetables, feeding onion through last. Mix with Herbes de Provence and olive oil.

Optional: Serve with sprouts sprinkled on top. Enjoy!

Fresh Tomato Basil Soup

Contributed by Ashley Lisonbee

SERVES 4–6

2 lbs. vine-ripe tomatoes

2 tsps. olive oil

1 sweet onion, chopped finely

1 celery stalk, chopped finely

1 carrot, chopped finely

2 garlic cloves, minced

1 tsp. fresh marjoram leaves or ¼ tsp. dried

2 cups water

4–5 Tbs. coconut cream plus extra for garnish

2 Tbs. fresh basil, chopped

RealSalt and fresh ground pepper to taste

Chop tomatoes in half. In food processor, pulse-chop, set aside. In large soup pot, heat olive oil. Add onion, celery, and carrot, and cook over medium-low heat for 4 minutes, stirring occasionally. Add tomatoes, minced garlic, and fresh marjoram. Cook for 2 minutes. Stir in water and simmer for 15 to 20 minutes until veggies are tender. Remove from heat, letting soup cool slightly. Using food processor, blend soup until smooth. Return soup to pot and heat on low. Add coconut cream and chopped basil. Season with salt and pepper. Ladle soup in bowls. Spoon a small dollop of coconut cream in the center of each serving.

SERVES 2–4

This soup is totally raw. I prefer it served cool on a hot day. Garnish with a lemon or lime slice and you could even sip on this as a cooling smoothie by the pool. The fresh dill cut into short little lengths looks like grass shavings floating on the top, hence the name GRASSOUP.

2 English cucumbers, juiced (make in juicer, strain all pulp out)

1 young coconut, water (juice) that is clear, sweet, and very fresh

¾–1 cup Fresh Silky Almond Milk (here)

1–2 tsps. fresh dill, cut in short lengths (pressed on the counter with the flat edge of a knife to crush and expose the flavor)

Combine all ingredients in a bowl and stir. Soup should be smooth, creamy, and silky with a beautiful light green color.

Variations:

• Use 2 to 4 tsps. of dehydrated red bell pepper powder (made ahead) to give it an extra sparkling sweet addition.

Dehydrated Red Bell Pepper Powder

Wash, core, seed, and slice several red bell peppers (about ¼-inch thick). Spread on dehydrator sheet and dry completely until snap crisp. Grind to a fine powder in Vita-Mix blender or small coffee grinder. This is a rich, sweet garnishing powder that you can add to soups, salads, wraps, or stir-fry. Store in Tupperware (lasts about 3 months).

Green Gazpacho

Contributed by Eric Prouty First place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 4–6

This is a split recipe that you can prepare simply with no herbs or seasonings, or you can pump it up and make it robust with the addition of the herbs. Either way, it’s a wonderfully alkalizing soup and very packed with chlorophyll. Our family prefers the robust version.

Refreshing

2 avocados, cut in chunks

¼ cup fresh lemon juice

3 garlic cloves

6 roma tomatoes, chopped

1 head romaine lettuce, chopped

2 green bell peppers, chopped

1–1½ large English cucumbers (or 2 average size), chopped

½ red onion, chopped

Add all the ingredients to food processor (with S blade) in the following combinations: Mix avocado, lemon juice, and garlic until smooth, empty into bowl. Mix tomatoes and romaine until smooth, empty into bowl. Mix bell peppers, cucumbers, and onion until chunky (approx. —¼-inch pulse for consistency).

Robust Version

1½ tsps. basil

½ tsp. dill

¼ tsp. oregano

tsp. sage powder

¼ tsp. RealSalt

2 Tbs. olive oil

Add herbs and salt to oil. Mix well, then add to the gazpacho and enjoy!

Iced Salsa Soup

Contributed by Ashley Lisonbee

SERVES 4

1 Tbs. grapeseed oil

1 orange or red bell pepper, finely chopped

1 green bell pepper, finely chopped

1 sweet onion, finely chopped

3 vine-ripened tomatoes, chopped

1 tsp. chili powder (Spice Hunter)

½ cup water

2 cups vine-ripened tomatoes

RealSalt and pepper to taste

Zip to taste (Spice Hunter)

Fresh cilantro or 3–4 scallions for garnish

In a soup pot, heat grapeseed oil on medium heat. Add the bell peppers and warm, stirring briskly, for 3 minutes. Add onion and cook for 2 more minutes. Add tomatoes and chili powder; continue to warm, stirring frequently for 1 minute. Add water and cover. Turn off heat and let set for 4 or 5 minutes. Transfer soup base to a large bowl. In food processor, puree tomatoes. Stir into soup base. Add seasonings to taste. Refrigerate until cold and serve. Garnish with fresh cilantro or finely chopped scallions.

Madrid Gazpacho

SERVE 6–8

3 tomatoes

2 cucumbers

1 red bell pepper

1 jalapeño pepper

1 qt. pure water

3 Tbs. olive oil

2 lemons, juiced

1 tsp. cumin

2 tsps. RealSalt

Garlic to taste

Tomato, celery, green onion, cucumber, red bell pepper, and avocado for garnish

In food processor, blend all vegetables. Add water, oil, juice, and spices. Blend again in batches if necessary. Serve chilled, garnishing with ¼ cup chopped vegetables of choice.

Mock Muesli

Contributed by Eric Prouty First place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 1–2

1 avocado

1 cucumber, peeled

1 cup spinach, chopped

3 radishes

10–15 almonds, soaked

½ lime, juiced

Stevia to taste

¼ tsp. cinnamon

Cube avocado and cucumber. In food processor, puree avocado, cucumber, and spinach until smooth. Cut radishes in quarters. Add along with almonds, lime juice, stevia, and cinnamon. Briefly process to desired chunkiness.

Spicy Onion Sunflower Seeds

Contributed by Michael Steadman

1 cup sunflower seeds (soaked overnight in purified water)

Bragg Liquid Amino (optional)

RealSalt

Powdered onion

Zip or cayenne pepper

Drain the seeds and place on dehydrator tray screen. Spray with Bragg Liquid amino (optional). Dust with RealSalt, powdered onion, and Zip or cayenne pepper (to taste). Dehydrate for 24 to 36 hours.

Rich Creamy Onion Soup

Contributed by Ashley Lisonbee

SERVES 4

¼ cup olive oil

3 onions, finely chopped

1 garlic clove, crushed

1 tsp. arrowroot powder

2½ cups vegetable broth

2½ cups almond milk

Salt and Zip (Spice Hunter) or crushed red pepper to taste

2–3 tsps. lemon or lime juice

1 bay leaf

1 carrot, finely diced

4 Tbs. coconut cream

2 Tbs. parsley, chopped for garnish

In a soup pan warm the oil, onions, and garlic on low heat for 8 to 10 minutes, stirring frequently. Stir in arrowroot and warm, stirring for 1 minute. Add the vegetable broth, increasing heat to medium, not boiling. Add the almond milk and stir and warm for 5 minutes. Add seasonings, citrus juice, and bay leaf. Cover and simmer on low, 15 minutes. Discard the bay leaf. Stir in carrot and simmer 2 to 3 minutes. Add coconut cream. Add more lemon or lime juice or seasoning to taste. Garnish with parsley. Serve warm and enjoy.

Roasted Red Pepper and Fennel Bisque

Contributed by Lisa El-Kerdi Best in Show, pH Miracle 2004 Recipe Contest

SERVES 8 (4 OZ.) PORTIONS

4 large red bell peppers

1 small bulb fennel

2 tsps. olive oil

½ cup pure water

1 pkg. soft silken tofu

2 tsps. RealSalt or to taste

Cut peppers in half, seed, and place skin side down on a grill to blacken skins. Cut tops off fennel, reserve for garnish. Rub bulb with olive oil and place on grill. When pepper skins are blackened and fennel is lightly roasted, remove from grill to bowl, taking care not to spill juices. Cover bowl in plastic wrap to steam until cool enough to handle. Thinly slice roasted fennel and place in pot with ½ cup pure water. Simmer gently. Peel peppers, removing all blackened bits and add to pot. Add water just to cover and gently simmer until soft. Blend in batches until smooth, adding tofu to last batch. Combine all and add RealSalt to taste. Serve hot or cold. Snip feathery sprigs of fennel top onto each serving to garnish. Serve with Dill Toasties (here).

Soothing Cooling Tomato Soup

SERVES 2

The combination of fresh tomatoes and avocado makes this silky smooth cooling soup high in lycopene and lucene.

6 medium tomatoes, juiced and strained (pour through a fine mesh strainer or a nylon knee-high stocking)

½ avocado

¾ cup fresh coconut water (make sure this is fresh, taken from a coconut)

1 cucumber, juiced

RealSalt to taste

Stevia (optional)

Blend all ingredients until smooth. For a sweeter soup, add stevia to taste.

Spicy Tomato Cabbage Soup

Contributed by Ashley Lisonbee

SERVES 6

1 leek

2 Tbs. grapeseed oil

1 garlic clove, minced

1 tsp. fresh ginger, minced

1 tsp. chili powder

3½ cups vegetable broth

2 cups cabbage, chopped

2 cups organic tomato soup broth

1 cup organic peas

2 Tbs. organic tomato paste

½ tsp. RealSalt

Dash red pepper, crushed (optional)

Wash thoroughly and trim leek, removing ends of leaves, leaving 3 inches of green leaf. Finely slice leek. Combine oil, garlic, leek, and ginger in a soup pan and warm for 3 or 4 minutes until leek is tender. Stir chili powder into mixture, mix well. Add veggie broth, increase heat to medium, stir in cabbage, warm for 5 minutes. Add tomato soup broth, peas, tomato paste, and salt. Warm another 3 minutes. Add a dash of crushed red pepper for a spicy kick. Serve warm and enjoy!

TVP Soup (Tomato, Vegetable, Pesto)

Contributed by Carol Murie

SERVES 6–8 (8 OZ.) PORTIONS

–¼ cup homemade Spring’s Pesto (recipe follows)

4 cups tomatoes, cubed

2 cups green or yellow beans, cut into bite-sized pieces

1 cup asparagus, cut into bite-sized pieces

1 onion, chopped

2 cups broccoli, chopped

1 potato, cubed

4 cups pure water

1 tsp. Celtic Salt

Fresh cilantro, diced cucumbers for garnish

Add all ingredients except garnish to soup pot. Simmer for about 10 minutes, until veggies are slightly soft. To serve, add fresh cilantro and diced cucumbers to garnish.

Time-saver note: Easy to freeze in ice cube trays for quick use in many recipes.

Vegetable Minestrone

SERVES 4

2 carrots

2 celery stalks

1 quart vegetable broth

1 cabbage

1 red bell pepper

1 onion

1 zucchini

1 yellow summer squash

Flaxseed oil to taste

Bragg Liquid Aminos to taste

Cayenne pepper to taste

Cut vegetables (preferred). Cover carrots and celery with vegetable broth in soup pot. Cook gently until crisp-tender, add remaining vegetables. Do not overcook. Serve hot with flaxseed oil, Bragg Liquid Aminos, and cayenne to taste.

Veggie Almond Chowder

SERVES 4

3 cups soaked almonds [you can blanch them to remove the skins if desired or make Fresh Silky Almond Milk (here) if you don’t want the almond meal in your chowder]

1–2 lemons, juiced

1 garlic clove

1 tsp. Garlic Herb Bread Seasoning (Spice Hunter)

1 qt. veggie broth (I use Pacific brand)

2 tsps. dehydrated tomato powder (The Spice House)

1 tsp. RealSalt

½ tsp. celery salt

Black pepper or Zip to taste (Spice Hunter)

¼ tsp. Green Thai curry paste (Thai Kitchen)

1 head broccoli, chopped

1 yellow onion, chopped

2–3 celery stalks, chopped

½ pound of fresh green peas from the pod

Put all ingredients except vegetables in a blender and blend until very smooth. Add the steamed or steam-fried vegetables and serve warm. This soup is even better the next day. Store in the refrigerator overnight so the flavors blend.

SALADS

Cabbage Delight

Contributed by Linda Broadhead Third place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 6

1 red cabbage, chopped

2 scallions, white only

½ cup pure water

1 Tbs. grapeseed oil

2 Tbs. toasted sesame oil

2 Tbs. olive oil

Pinch stevia

Juice of ½ lemon

¼ tsp. RealSalt

¼ cup cilantro, chopped

½ cup pine nuts

2 scallions, greens

½ cup cooked quinoa

Steam-fry half of the chopped cabbage and the whites of scallions in water and grapeseed oil, until wilted. Mix other ingredients including remaining cabbage. Stir into wilted cabbage. Serve warm or cold.

Crispy Oriental Salad

Contributed by Cristianne Casper Third place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 4–8

Salad

1–2 heads lettuce, shredded

4 green onions, diced

1 cup almonds, soaked and diced

¼ cup sesame seeds

Dressing

1–2 drops liquid stevia or 1 packet stevia

1 tsp. RealSalt

½ tsp. pepper

4 Tbs. lemon juice

¼ cup sesame oil

¼ cup grapeseed oil or oil of choice

Mix salad ingredients together.

Mix dressing ingredients with whisk. Pour over salad just before serving.

Dream Castle Salad

Contributed by Lisa El-Kerdi Best in Show, pH Miracle 2004 Recipe Contest

SERVES 6–12

Use 1 artichoke bottom per person for first course or 2 for entrée. If using canned, be sure to buy bottoms rather than quartered hearts.

With scissors, cut dried tomato halves into strips. Place in glass jar with good-quality olive oil. This should be done at least a week in advance and stored in a cool, dark cupboard.

Flags (optional)

4-inch piece of foil wrapping paper (optional)

Craft glue

Colored toothpicks (optional)

To make flags, cut small triangles and squares out of foil wrapping paper (2 flags per person). Vary colors if possible. Apply thin strip of craft glue to colored toothpick (width of flag) and wrap end of paper around pick.

6–12 artichoke bottoms, fresh (simmer until just tender) or canned

¼ cup lemon juice

1 bay leaf, celery stalk, rind of ½ lemon

12 squash blossoms or 2 red and 2 yellow bell peppers, julienne

1–2 fat carrots, shaved thinly into lengths and cut into fish shapes

1–1½ lbs. baby salad greens

1–2 small heads radicchio, shredded

1 lb. sunflower sprouts

Paté Bernaise (here)

1 cup dried tomatoes, julienned and soaked in olive oil (see above)

2–3 avocados, sliced

Lemon and Tomato Dressing (recipe follows)

Rinse and dry canned artichoke bottoms and coat with lemon juice to freshen. If using fresh artichokes, cut leaves off halfway down. Place in pot of salted water with 1 bay leaf, 1 celery stalk, and rind of half a lemon. Bring to a boil, simmer, covered until bottoms are just tender (½ to 1 hour). Remove from pot, cool, and gently remove leaves and hairy choke. Coat with lemon juice. Maybe cooked day before, waiting until serving day to remove leaves. If using bell peppers, slice in half horizontally, and remove seeds before slicing into thin vertical strips. Peppers may also be roasted and skins removed before slicing. Prepare carrots. Make lengthwise shavings with vegetable peeler, stack, and cut into small fish shapes. Soak in ice water in fridge until assembly.

First Course Assembly for Salad

Place small circular bed of greens in center of salad plate for dream castle island and a small circle to one side of plate for a tea house island. Surround castle island (main island) with a “wall” of shredded radicchio (optional). First course will have one castle with one teahouse. Place sunflower sprouts around large island to symbolize water. Place artichoke bottom in center of large island. Place a mound (approx. ¼ cup) of Paté Bernaise on artichoke and a small mound to create castle turret. Place second blossom on small teahouse mound. Carefully open petals of squash blossom and arrange on top of mound, having them meet at the top and fan out around the bottom to create turret. Or, if using peppers, place alternating strips of red and yellow on both mounds, having them meet at the top and fan out at the bottom to form the turret. Sprinkle oil-soaked tomato “fish” and carrot “goldfish” on sunflower sprout moat. Place “bridge” of avocado slices between castle island and teahouse island. Drizzle dressing over salad. Place flag (optional, see note) in top of each turret. Dream away!

Mung Bean Sprout and Avocado Salad

Contributed by Marlene Grauwels First place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 4–6

1 cup sprouted mung beans

1–2 avocados, diced

1–2 tomatoes, diced

1 lime, juiced

Fresh basil to taste

¼ cup olive oil, or Arrowhead Mills Ideal Balance oil

Herbamare to taste

Mix all ingredients.

Variation:

• Add any of the following chopped: asparagus, jicama, or your favorite.

Popeye Salmon Salad

Contributed by Maraline Krey First place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 4

1½ lbs. salmon fillet (cold water preferred) (salmon is optional)

1 lemon

1 lime

4 oz. distilled water

Popeye Salad

1 lb. spinach leaves

½ cup basil leaves

1 cup hearts of palm, diced

1 cup carrots, diced (optional)

1 cup celery, diced (optional)

1 cup tomato, diced (optional)

1 cup asparagus, diced (optional)

Salad Dressing

2 limes

2 oz. avocado oil or extra-virgin olive oil

Ground pepper

RealSalt

1 oz. ground flaxseed

1 oz. poppy seed

Handful of pine nuts (optional)

Preheat the oven to 400 degrees Fahrenheit. Place salmon fillet in a glass baking dish. In a bowl, squeeze lemon and lime juice, add water, and stir. Pour mixture over salmon, marinade for 1 hour, flip salmon and marinade another hour. (If you are in a time crunch, place in a Ziploc bag and let soak in refrigerator for half an hour.) Bake salmon in the citrus/water mixture for 30 minutes at 400 degrees F. Last 5 minutes put under broiler to brown top, creating a steaming effect (for crispy edges). For the salad dressing: Roll limes on counter to soften before squeezing into a mixing bowl, add the oil, stir in pepper and RealSalt, then flax and poppy seeds and optional pine nuts. For the salad: Cut spinach and basil with kitchen scissors (the size of baby spinach leaves) into a large salad bowl. Add all diced ingredients, then salad dressing. Set aside. To serve pour the dressing over the salad, toss, and place a generous serving on each plate, covering the plate. Break up salmon and place pieces over the salad—beautiful!

Variation:

• This can also be served with Rustic Guacamole, found in Shelley’s book Back to the House of Health 2.

Rainbow Salad

SERVES 8–12

I love the colors of the vegetables! Presentation of a beautifully arranged alkalizing meal can be an art. Besides, eating a rainbow of colored foods supports the balance of the energy of the body. This salad is my basic salad recipe that I make every week. The grating of the vegetables exposes their natural sweetness.

1–2 heads green-leaf lettuce, washed, dried, ripped into bite-sized pieces

1–2 heads red-leaf lettuce, washed, rinsed, dried, ripped into bite-sized pieces

1 pkg. prewashed baby leaf organic spinach

1 head green cabbage, shredded

½–1 head red cabbage, shredded

3–4 beets, grated

4–5 carrots, grated

2–3 summer squash, or zucchini, grated, or ½ butternut squash, grated

–½ jicama, grated

1 each red, yellow, orange bell peppers, sliced

1–2 cucumbers, sliced

1–2 pkgs. (8 oz) sunflower seeds sprouts, or sprout mix of choice

1 lb. fresh green peas from the pod

1–2 Tbs. salad dressing of your choice, per serving

Fill a large salad bowl with the lettuces, spinach, and cabbages. Packaged lettuce mixes are fine if very fresh and organic. Arrange grated vegetables on top of the greens, starting with the deeper colored vegetables on outside, in a half circle. Continue rainbow color sequencing with vegetables within the crescent being formed. Place bell pepper and cucumber slices at top of plate. Sprinkle with sprouts and peas. Top with dressing and pass extra dressing at table. Or just sprinkle spices to taste, Bragg Liquid Aminos, a healthy oil, and fresh lemon juice.

Soba Cabbage Salad

Contributed by Ashley Lisonbee

SERVES 8–10

1 head cabbage, chopped

4 green onions, chopped

2 Tbs. sesame seeds, toasted

¾ cup chopped almonds, toasted

1 Tbs. grapeseed oil

½ pkg. soba noodles, buckwheat (Eden)

Dressing

½ cup grapeseed oil

1 medium grapefruit or lime juice

3 Tbs. vegetable dehydrated mix

½ tsp. salt

Dash of stevia to taste

Chop cabbage into bite-sized pieces and mix with green onions. Place sesame seeds and chopped almonds in a pan with grapeseed oil and gently toast on medium heat. Bring soba noodles and water to a boil for 4 to 5 minutes. Remove from heat and cut into bite-sized noodle pieces with kitchen scissors. Mix together the cabbage, nuts, and noodles into one bowl. In a separate bowl mix the dressing ingredients and add to the salad, toss well. Enjoy!

Variation:

• Add flavored baked tofu if desired.

Summer Pad Thai Salad

Contributed by Lisa El-Kerdi Best in Show, pH Miracle 2004 Recipe Contest

SERVES 6–8

1 spaghetti squash, baked

3 green onions including tops, thinly sliced

1 carrot, shredded

1 jalapeñno pepper, minced

1 red bell pepper, thinly sliced and cut into fourths lengthwise

3 cups broccoli crowns, thinly sliced

2 stalks celery, minced or thinly sliced

2–3 cups snow peas, trimmed and sliced into ½-inch pieces

4 Tbs. cilantro, leaves only, chopped

4 Tbs. mint leaves, chopped (optional)

½ cup sliced almonds, soaked and dehydrated if possible

1 English cucumber, peeled, seeded, and cubed

Black sesame seeds plus extra for garnish

Sunflower sprouts (for top)

Pad Thai Dressing

2-inch piece of gingerroot, peeled and sliced

2 large garlic cloves

1 tsp. crushed red pepper flakes (adjust to taste)

½ cup Bragg Liquid Aminos

½ cup lime juice

cup raw tahini

½ cup crunchy almond butter

½ cup cold-pressed, unrefined sesame oil

2 Tbs. toasted sesame oil

Bake squash the night before. Bake until slightly softened but still firm, approximately 30 to 45 minutes. Remove seeds and pull strands into “spaghetti” strands with a fork. Refrigerate. The day of serving, prepare vegetables. When ready to serve, toss squash, remaining ingredients, and enough dressing to coat. Reserve sprouts and some black sesame seeds for top garnish. For the dressing: Blend first three ingredients in food processor or Vita-Mix. Add Bragg Liquid Aminos and lime juice. Blend until smooth. Blend in tahini and almond butter. Slowly add oils with motor running. Refrigerate until ready to use.

Sunshine Salad and Dressing

Contributed by Frances Parkton Second place, pH Miracle 2003 Recipe Contest

SERVES 6–8

2 cups quinoa, cooked

1 cup zucchini, minced

2 cups broccoli, minced

1 cup onion, minced

1 red or orange bell pepper, minced

1 cup pine nuts

2 Tbs. toasted sesame oil

Salt to taste

Tomatoes, chopped to taste

Parsley, minced to taste

Sunshine Dressing

2 cups cucumber

2 sun-dried tomatoes

1 cup onions, minced

4 jalepeño peppers, minced

1 cup olive oil

½ cup avocado oil

¼ cup veganaise (non-vinegar)

2 limes, juiced

2 tsps. Mexican seasoning

2 tsps. Herbamare (A. Vogel)

½ tsp. cayenne pepper

2 tsps. garlic, minced

Combine all ingredients except the dressing in a bowl. For the dressing: In a blender, on low speed to start, blend all the dressing ingredients except seasonings. Increase speed to make smooth. Add and adjust seasonings to taste. Toss with salad.

Tera’s Hearty Party

Contributed by Tera Prestwich

SERVES 4–6

1 head of broccoli

1 head of cauliflower

2 celery stalks, sliced

3 green onions

1 red bell pepper

1 green bell pepper

1 orange bell pepper

1 (12 oz.) bag of edamame (soybeans)

½ cup Essential Balance Oil (or oil of choice)

½ garlic clove, minced

¼ cup of Bragg Liquid Aminos or 1–2 tsp. RealSalt

1 Tbs. Garlic Herb Bread Seasoning (Spice Hunter)

Zip (Spice Hunter) for garnish

Chop up broccoli, cauliflower, celery, green onions, and bell peppers. Mix together. Cook edamame as directed and add to mix. Add in the Essential Oil, minced garlic, Bragg Liquid Aminos, and Garlic Herb Bread Seasoning. Toss together and garnish with Zip.

Tofu Potato Salad/Stuffed in Tomato Blossom

Contributed by Victoria’s Gourmet—Victoria Frerichs Professional Award, pH Miracle 2004 Recipe Contest

1 large tomato for each serving

Packaged extra-firm tofu, cubed (¼ cup per tomato)

Wash tomatoes. Cut three times down from top only ¾ into tomato (leaving the bottom of the tomato whole) forming the “blossom.”

Dressing

1 lemon, juiced

1 cup oil

1 packet stevia

1 tsp. dry mustard

Celery, chopped to taste

Green onion, chopped to taste

Dill, to taste

Zip to taste

Press tofu in glass pan as follows: Drain tofu. Layer tofu slice, four layers of paper towels, tofu slice, paper towels, paper plate, cans or books to add weight. Leave overnight in fridge. Cut in cubes as you would for potato salad. For dressing, whisk until thickened, adjust seasonings. Add celery, onion, and dill. Toss with tofu. Chill 3 hours. Sprinkle with Zip (Spice Hunter) to add taste and color. Fill tomato with tofu and dressing mixture. Serve.

DRESSINGS, DIPS, AND SAUCES

Chipotle Chili Pepper Sauce

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

3 tomatoes

½ tsp. Chipotle Chili Pepper (Spice Hunter), crushed

1/16 tsp. stevia

1 garlic clove, minced

2 tsps. RealSalt

Water to desired consistency

Blend ingredients, adding enough water to make medium thick sauce.

Variations:

• Serve as soup. Add sauce to vegetables with just enough water to desired consistency. Warm to serve.

• Serve in a pre-baked pumpkin (golden nugget squash), cut top, remove seeds and oil. Bake at 350 degrees F for 30 minutes.

• Serve as vegetable dish with sauce and tofu.

Esther’s All-Purpose Dressing

Contributed by Esther Andreas Third place, pH Miracle 2004 Recipe Contest Alkalizing Category

MAKES 1 QUART

1 bunch green onions or ¼ cup white onions

1 cup water and 1 tsp. RealSalt (or ½ cup water and ½ cup Nama Shoyu or Bragg Liquid Aminos)

Pinch of cayenne pepper to taste

½ cup lemon juice

¼–½ packet stevia to taste

3 Tbs. raw tahini or raw hemp butter

1 tsp. gingerroot

2 cups olive oil

Blend all the ingredients in a blender on high until creamy. Great as sauce on quinoa, rice, buckwheat, or Esther’s Hearty Sprouted Lentil Burgers (here).

Esther’s Creamy Mayo

Contributed by Esther Andreas Third place, pH Miracle 2004 Recipe Contest Alkalizing Category

MAKES 1¼ CUPS

Save milk of coconut used in recipe to drink!

2 fresh young coconuts (meat only)

2 Tbs. lemon juice

½ tsp. RealSalt

¼ tsp. mild mustard powder

½ tsp. garlic powder

¾ cup olive oil

Blend all ingredients except olive oil. Slowly drizzle oil into mixture while blending. Store in refrigerator, with airtight lid.

Herbed Alkalarian Butter

SERVES 6–8

You can always put different oils (Udo’s, flax, olive, and Essential Balance) on your steamed veggies and warmed grains, or in your wraps, but now through the inspiration of Dr. Johanna Budwig, who was a great advocate of the healing properties of flaxseed oil, I have discovered a combination of healthy oils and herbed seasonings that is the alkaline answer to butter. It makes a solid spread but melts beautifully once it hits something warm. Coconut oil keeps it solid in the fridge, and flax oil gives it a rich golden appearance. Experiment with different herbs, spices, and flavorings.

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 (found in The pH Miracle)!

1 cup coconut oil (Wilderness Family Naturals) (I use Organic Extra Virgin cold-pressed)

1 yellow onion

8 large garlic cloves

½–1 tsp. RealSalt

2 tsps. Italian seasoning (Spice Hunter) or your choice

1 tsp. fresh rosemary, minced

2 tsps. sun-dried tomatoes, minced (optional)

½ cup Barlean’s Flax Oil (in the refrigerated section of your natural food store)

In a nonstick pan, heat 3 Tbs. of the coconut oil. Sauté diced onion and garlic until onion is clear, stirring constantly. If desired, slightly brown the onions and garlic for a more roasted flavor. Add remaining coconut oil, letting it melt until clear. Stir to mix. Take off burner, do not cook. Strain the mixture through a strainer to take out the pieces of onion and garlic or if desired leave them in. Add salt, spices, and seasonings of choice and the Barlean’s Flax Oil. Stir mix well, pour into small tubs, and place into the refrigerator to set up.

Variations:

• Add lemon juice to tang it up.

• Use Frontier Herb Flavorings (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.

Hot, Sweet Poppy Seed Dressing

SERVES 4

1 cup of Essential Balance Dressing (Arrowhead Mills or Omega Nutrition)

1–2 tsps. of Olivado Gold avocado oil (infused with chili and bell pepper—you can order this beautiful avocado oil from Bio-Grow, www.YourNatureStore.com)

2 large limes, juiced

1 lemon, juiced

1 pkg. stevia (I use Sweetleaf with fiber)

1 oz. ground yellow flaxseed (I use a small coffee grinder to grind this small amount)

¼ cup raw pine nuts or raw macadamia nuts

Ground pepper or Zip (Spice Hunter) to taste

½–1 tsp. RealSalt to taste

1 oz. poppy seeds

Add the first seven ingredients in a Cuisinart food processor. Blend until ground flaxseed is well mixed and begins to thicken. With processor running, add pepper (or Zip) and RealSalt (stopping to adjust the seasoning). Add the poppy seeds and blend for a couple of seconds to mix.

This dressing is even better and thicker if allowed to chill in refrigerator.

K&L Poppy Seed Dressing

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

MAKES ¾ CUP

½ cup soymilk, unsweetened (Westsoy)

¼ tsp. dry mustard

2 Tbs. lemon juice

Salt to taste

¼ tsp. paprika

6 Tbs. olive oil, mild flavor

1 Tbs. poppy seeds

In blender, combine all ingredients (except poppy seeds) until smooth. Fold in poppy seeds.

K&L Thousand Island Dressing

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

MAKES ¾ CUP

½ cup soymilk, unsweetened (Westsoy)

¼ tsp. dry mustard

1 Tbs. lemon juice

½ tsp. salt

1¼ tsps. paprika

6 Tbs. olive oil, mild flavor

1/16 tsp. stevia or to taste

2 sun-dried tomatoes, packed in olive oil

1 Tbs. each: onion, chopped; green pepper, chopped; celery, chopped

In blender, combine all ingredients until smooth.

Lemon Basil Dressing

Contributed by Victoria’s Gourmet—Victoria Frerichs Professional Award, pH Miracle 2004 Recipe Contest

MAKES ABOUT 1½ CUPS

1 lemon, grated finely, and juice

3 Tbs. fresh basil, finely minced

Dash stevia

Salt to taste

1 block of tofu

1 cup olive oil

Mix first four ingredients until blended. Puree with tofu. Whisk in oil.

Lisa’s Elegant Sauces

Contributed by Lisa El-Kerdi Best in Show, pH Miracle 2004 Recipe Contest

Basic Hollandaise Sauce

1 large garlic clove

1½ tsps. RealSalt

½ cup lemon juice

½ tsp. paprika

½ tsp. dry mustard

tsp. cayenne

1 green onion, bulb and top

1½–2 celery stalks

½ cup sunflower seeds, soaked for 6–8 hours

1½ cups olive oil

Combine garlic and salt in food processor. Add lemon juice and spices. Blend. Add all remaining ingredients except olive oil and blend. “Slowly” drizzle in olive oil with food processor running. Blend until smooth.

Variation:

Lemon Version

• Use ¾–1 cup lemon juice instead of ½ cup. All sauces can be made in regular or lemony versions. For extra kick add 1 tsp. lemon rind.

Paté Bernaise

For paté or spread make any of these recipes using this base and add appropriate seasonings. Delicious as a vegetable dip or spread for wraps, tortillas, or nori rolls.

2 cups sunflower seeds, soaked 6–8 hours

1½ cups almonds, soaked 6–8 hours

½ cup walnuts, soaked 6–8 hours

3 garlic cloves

2 cups celery

1 tsp. RealSalt

½ cup lemon juice

1½ cups olive oil

Herbs and seasonings (see recipes)

Variations:

Aioli

Increase garlic clove to 3 or more to taste.

For roasted garlic aioli, roast 1 head of garlic and substitute 6 to 8 cloves for fresh garlic.

For red pepper aioli, add ½ cup roasted red pepper to either of the above.

Add ½ cup sun-dried tomato and ½ cup fresh or 1 tsp. dried basil.

Bernaise

Add ½–1 tsp. crushed dried tarragon to Basic Hollandaise sauce.

Curry Sauce

Omit mustard in Basic Hollandaise sauce and add ½–1 tsp. curry powder.

French Herb Sauce

Omit mustard in Basic Hollandaise Sauce and add ½ cup fresh parsley, ½ cup fresh chives, and 1 to 2 tsps. crushed dried Herbes de Provence.

Caesar Dressing

Make Lemon Version Hollandaise using 2 cups olive oil, 2 to 3 garlic cloves, and ¾ cup lemon juice. Add 1 tsp. crushed dried oregano and freshly ground pepper. Blend, leaving dressing a little coarse rather than a smooth puree.

Southwest Caesar Dressing

Using Caesar Dressing recipe, substitute lime juice for lemon juice. Add 1 tsp. red chili powder, tsp. cumin (and original 1 tsp. oregano).

Green Goddess Dressing

Make Caesar Dressing (without oregano) using Lemon Version Bernaise as a base.

Add 1 cup parsley, 1 more green onion, and 1 tsp. Bragg Liquid Aminos. Blend until smooth.

Nut Variations: Alter flavor of any of the above by substituting various nuts for the sunflower seeds. Try 2 Tbs. sunflower seeds, 2 Tbs. soaked almonds, and 2 Tbs. soaked walnuts.

MamaGrand’s French Dressing

SERVES 4–6

1½ cups oil of choice (I use Barlean’s Flax, Udo’s, olive, or grapeseed)

2 lemons, juiced

1 lime, juiced

Shake in the following spices to taste or use the following measurements:

1 tsp. Grill and Broil (Spice Hunter)

½ tsp. Zip (Spice Hunter)

¼ tsp. dry mustard

½– 1 tsp. garlic powder or garlic salt (Spice Hunter)

Pinch of Deliciously Dill (Spice Hunter)

RealSalt to taste

½ red bell pepper

1 tomato

½ cucumber (I use English)

1 Tbs. flaxseeds to thicken

In blender or food processor, place oil and lemon/lime juice mix. With machine running add spices. Add remaining vegetables in the order given and blend to desired consistency. Add flaxseed, blend. Flaxseeds will thicken dressing even more if chilled overnight.

Pepita Seed Dressing

Contributed by Victoria’s Gourmet—Victoria Frerichs Professional Award, pH Miracle 2004 Recipe Contest

MAKES 1½ CUPS

1 cup green raw pepita seeds

1 cup Basic Lemon Vinaigrette (recipe follows)

Toast seeds lightly in oven on dry pan. Blend with Basic Lemon Vinaigrette. Reserve 1 Tbs. whole pepita seed to garnish each salad.

Basic Lemon Vinaigrette

3 parts olive oil

1 part lemon juice

Salt and Zip to taste

Mix oil and lemon juice thoroughly. Add salt and Zip to taste.

Sesame Soy (Bragg) Dressing

Contributed by Victoria’s Gourmet—Victoria Frerichs Professional Award, pH Miracle 2004 Recipe Contest

Bragg Liquid Aminos

Stevia

Garlic powder

Zip

Blend first three ingredients to taste. Add Zip to taste.

Simply Alkalarian Salad Dressings/Sauces/Dips

Quick and Easy Make to Taste

Contributed by Maraline Krey First place, pH Miracle 2004 Recipe Contest Alkalizing Category

This array of tasty shortcuts and tasty tidbits are for Alkalarians who have little time but very big appetites for the Alkalarian lifestyle. Maraline says: “Let’s not ‘substitute,’ but let us ‘replace’ with better tasting, better for you, and, most important, better results!”

Simply Salad Dressings

Basic

Squeeze lime or lemon into a dish. Add equal parts avocado oil, virgin coconut oil, or olive oil. Sprinkle with spices of choice. Whisk and toss your salad.

Basic Plus: Add one or more of the following

Avocado, puree

½ sesame oil and ½ other oil of choice

Ginger, puree

Tahini, puree

Garlic and onion, puree

Tofutti cream cheese, puree

Almond butter and cayenne pepper, puree

Simple Salads

Each week add a new and interesting ingredient to your selection. Prepare at least two different dressings for variety.

Veggies

Purchase weekly (twice a week if time allows), wash in baking soda water, cut roughly into thirds, and store in large bowl covered with water.

Lettuce and Herbs

Scissor or tear, but don’t “wash” until ready to use. Store open in drawer or in plastic bags with holes.

Simple Spreads for Wraps

Use Boston-type lettuce for wrap, Nori squares, or healthy tortillas. Toss in diced veggies and/or layer with rice.

Ginger/Pepper Spread

1 red bell pepper

1 Tbs. ginger

1 Tbs. coconut oil

RealSalt to taste

Puree in blender.

Tahini Bean Hummus Spread

1 cup white kidney beans or garbanzo beans

2 Tbs. tahini

2 oz. tofu

¼ lime or lemon, juiced

Puree in blender

Variations:

• Add any of the following for variety: bell pepper, eggplant, garlic, cinnamon, herbs of choice (i.e., basil, cilantro, parsley).

• Layer grated veggies with avocado.

Creamy Soft Spread

4 oz. Tofuttti cream cheese

4 oz. soft tofu

1 Tbs. tahini

Blend, refrigerate after use.

Simple Sauces or Dips

Serve with flax chips, veggies, rice, fish, or quinoa pasta.

Artichoke Pesto Sauces or Dip

10–12 artichoke hearts

½ lemon, juiced

¼ cup avocado or olive oil

Blend.

Grapefruit/Avocado Salsa

1 grapefruit, sectioned

1 avocado, diced

Cilantro to taste

Onion, diced, to taste

Garlic, diced, to taste

RealSalt to taste

Mix.

Variation:

• Tomatoes can be substituted for grapefruit.

Alkalarian Teriyaki Sauce

¼ cup Bragg Liquid Aminos, or to taste

1 tsp. ginger, pureed, or to taste

1 pkg. stevia, to taste (such as Sweet Leaf brand with fiber)

pure water, or to taste

1 Tbs. sesame oil

1 tsp. arrowroot

Warm in saucepan coated with sesame oil. Sauce can be thickened with arrowroot.

Almond Thai Sauce

cup almond butter

1 Tbs. coconut oil

cup coconut milk

Cayenne to taste

Sesame oil

Warm in saucepan coated with sesame oil. Sauce can be thickened with more almond butter.

Walla Rice Bowls

Assorted vegetables

2 cups Alkalarian Sauce base (any suggested sauce base)

Add veggies to sauce base. Cook over low heat (Crock-Pot on low is best). Ready when veggies are still chunky but sauce is thickened. Great over rice!

Spicy Southwestern Chipotle Sauce

Contributed by Sheila Mack

MAKES 1½ CUPS

I use this spicy sauce in wraps, to top veggies and fish. I also use it as a dip or salad dressing.

½ cup raw pine nuts (soak a minimum 2 hours and discard water)

1 medium clove garlic

1 Tbs. fresh lime juice

2–3 sun-dried tomatoes (softened in warm water)

1 small tomato, quartered

1 medium red pepper, roasted

½–1 tsp. crushed Chipotle Chile Pepper (Spice Hunter)

¼ tsp. Mesquite Seasoning (Spice Hunter)

½–¾ tsp. RealSalt

cup onion

Put all ingredients into a blender or processor. Begin blending ingredients while slowly adding ¼ cup olive oil to emulsify. Sauce will be thick and creamy. Garnish with chopped cilantro.

Note: For added nutrition, add 1–2 scoops of Super Soy Sprout Powder.

Sun-Dried Tomato Spread

Contributed by Michael Steadman Second place, pH Miracle 2004 Recipe Contest Transitional Category

MAKES 2 CUPS

2 cups sun-dried tomatoes

1 cup olive oil

12 garlic cloves

1 Tbs. dried basil

¼ tsp. cayenne

1 tsp. Celtic Salt or ¾ tsp. RealSalt

1 packet stevia or equivalent

Pour boiling water over tomatoes to rehydrate. Let sit for 5 minutes. Squeeze out excess water. Chop into small strips. In food processor, pulse-chop all ingredients, blending until smooth. Store in refrigerator.

Tomato Basil Sauce

Contributed by Lorie Lisonbee

SERVES 4–6

4 Tbs. olive oil

4 garlic cloves, minced

1 onion, chopped

4 cups tomatoes, chopped

2 bunches fresh basil, without stems

tsp. crushed red pepper

Salt and pepper to taste

½ cup coconut or almond milk (optional)

In a skillet, heat oil and sauté garlic and onion until tender. Add the tomatoes, basil, and spices. Simmer for 15 to 20 minutes. In food processor, blend sauce until desired consistency. Add coconut milk or almond milk to make a creamier sauce. Enjoy over steamed vegetables or baked spaghetti squash.

ENTRÉES/SIDE DISHES

Artichoke Pesto Pasta

Contributed by Maraline Krey First place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 4

Artichoke Pesto

½ lemon, juiced

¼ cup avocado oil or coconut oil

10–12 artichoke hearts (frozen, fresh, or packed in water)

Vegetables

1 cucumber, seeded and sliced lengthwise

2 cups baby spinach leaves

½ lime, juiced

1½ Tbs. avocado oil or coconut oil (optional olive oil)

Pasta

3 qts. water

2 Tbs. grapeseed oil or coconut oil

1 (8 oz.) package quinoa linguini, cooked and drained

2 Tbs. avocado oil

¼ cup vegetable broth

1 tsp. RealSalt

1 tsp. organic pepper

¼ cup basil, scissor cut

Pesto Prep. In food processor, puree lemon and oil. Pulse-chop artichokes into mixture until just blended, leaving pesto “chunky.”

Vegetable Prep. Chop cucumber. Toss with spinach. Combine lime juice and oil, add to cucumbers and spinach to marinate.

Pasta Prep. Bring 3 quarts of water to a boil and add 2 Tbs. oil. Add pasta, stirring constantly. Cook 4 to 6 minutes (don’t overcook).

Drain, place back into pot. Toss with avocado oil, broth, salt, pepper, and basil.

Presentation: Layer on plate:

Tossed spinach and cucumber with dressing, pasta with basil, artichoke pesto over top.

Artichokes Stuffed with Pesto/Variations

Contributed by Mary Jo and George Walter Honorable Mention, pH Miracle 2004 Recipe Contest

PESTO MAKES 1 CUP

1 artichoke per person

1 garlic clove, sliced into slivers

1 lemon, sliced

Pesto

2 Tbs. pine nuts

3 garlic cloves

2 cups basil, loosely packed

4 green onions, cut in 1-inch pieces

¼ tsp. RealSalt

¼ tsp. white pepper

2 Tbs. extra-virgin olive oil

¼ cup distilled water

Preheat the oven to 350 degrees F. Prepare artichokes by soaking and rinsing in water. With scissors, trim thorny edges of leaves. Slice ¼ to ½ inch off top center point and cut stem to ½ inch. Prepare ovenproof dish. Slip a sliver of garlic into leaves in five places around artichoke. Place ¼ cup water and a lemon slice per artichoke in baking dish. For the pesto: In food processor, pulse-chop pine nuts and garlic. Add basil, onion, salt, and pepper. Pulse until finely chopped. Drizzle in olive oil and water, process until well mixed, scraping down sides of container often. Taste, adjust seasoning, blend to mix. Adjust consistency by adding more pine nuts. Spoon 2 Tbs. pesto sauce into top center and rub lightly around side leaves of artichoke. Bake for 35 to 45 minutes. Artichoke is done when leaves pull away easily. Carefully remove and trim artichoke stem so it will stand up on plate. Spoon the sauce from bottom of dish over top of artichoke.

Variation:

• Grilling artichokes in a foil pouch is an alternate cooking method.

• Pesto sauce can be used warm, over spelt pasta (dressed with olive oil). Also add chopped tomatoes, green onion, and celery. Mix with pasta and chill in refrigerator for great cool pasta dish.

• Bake salmon and place on bed of spinach. Top with warmed pesto.

• Make cheese substitute: drain white kidney beans, mash into puree. Add pesto until desired consistency. Adjust seasoning to taste. Serve as topping on vegetable combinations such as roasted zucchini and green and red bell peppers. Or top roasted asparagus, or crisp-fried eggplant and tomatoes.

Asian Bean Sprouts

Contributed by Raye Haskell

SERVES 2

½ cup green onion, chopped

1 garlic clove

¼ cup pure water

1 cup mung bean sprouts

½ cup almonds, thinly sliced

Bragg Liquid Aminos to taste

RealSalt to taste

Steam-fry onion and garlic in water, on low heat until softened. Add bean sprouts and stir until warm and slightly cooked. Add almonds. Add Bragg Liquid Aminos to taste. Season with RealSalt. Serve immediately.

Avocado Margarita

Contributed by Ashley Lisonbee

SERVES 6

½ small red onion, sliced

1 garlic clove, crushed

1 Tbs. olive oil

2 small tomatoes, diced

4 fresh basil leaves, torn into shreds

½ cup sprouts

2 Tbs. lemon juice

Salt and pepper to taste

3 avocados, halved and pitted

Combine all the ingredients in a bowl except for the avocado. Split avocado into two parts and take out the pit. Using the avocado halves as bowls, spoon the mixture into the center and serve.

Baked Tofu

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 4–6

2 cartons tofu

¼ cup Bragg Liquid Aminos, or to taste

1¼ cups spelt flour

2 Tbs. onion powder

1 Tbs. parsley flakes

2 tsps. garlic powder

1 tsp. poultry seasoning

¼ tsp. red pepper

Preheat the oven to 350 degrees F. Cut tofu into ½-inch slices, drain. Sprinkle with Bragg Liquid Aminos to taste. Set aside. Mix dry ingredients together. Dip slices in dry mix to coat. Bake on oiled baking sheet 15 to 20 minutes. Turn, bake additional 15 minutes or until browned.

Variation:

• Substitute cracker crumbs for spelt flour for chunkier texture.

Brussels Sprouts Sauté

Contributed by Raye Haskell

SERVES 1

½ cup pure water

1 onion, diced

2 garlic cloves, diced

3 Brussels sprouts, shredded

Herbamare (A. Vogel) to taste

In water, sauté-steam-fry onion and garlic until softened. Add Brussels sprouts. Steam-fry until lightly cooked. Season with Herbamare. Serve warm.

Deliciously Scrumptious Happy Salmon Burgers

Contributed by Myra Marvez Corbett Second place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 12–15

Why are they called happy salmon burgers? Because the salmon are still swimming in the ocean!

3 cups almonds, soaked at least 24 hours

2 cups carrot pulp, through Green Star machine

6–8 celery sticks, pulp

RealSalt to taste

2 tsps. ground dulse to taste

2 tsps. ground kelp to taste

1 red onion, chopped

Dash of powdered ginger (optional)

Use Green Star juice machine to press plumped almonds into pulp. Press and gather the pulp from the carrots and celery. Place into mixing bowl. Add remaining ingredients to the bowl. Mix well, adjusting seasonings to taste. Prepare dehydrator. Form mixture into patties and place on teflex sheets. Dehydrate for 5 to 6 hours. Patties can also be eaten raw.

Egg Rolls

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

MAKES 12 ROLLS

3 cups cabbage

1 can bamboo shoots

1 can water chestnuts

4 green onions

2 Tbs. Bragg Liquid Aminos

1 tsp. five spice powder

2 tsps. salt

1/16 tsp. white stevia powder

Egg roll wrappers or sprouted wheat tortilla

Preheat the oven to 350 degrees F. In food processor grate cabbage. Place in mixing bowl. Pulse-chop bamboo shoots, water chestnuts, and green onions. Add to cabbage and mix. In a small mixing bowl, mix Bragg Liquid Aminos with seasonings and stevia. Pour over vegetables and mix thoroughly. Place ¼ cup vegetable mix in each egg roll skin. Fold one corner over filling and overlap the two opposite corners. Moisten the fourth corner with water and fold over to make a roll. Place on baking sheet, then brush with olive oil. Bake 15 to 20 minutes until browned. Serve with Hot Mustard (recipe follows), if desired.

Hot Mustard

3 Tbs. dry mustard

2 Tbs. water

1 Tbs. Bragg Liquid Aminos

Mix until smooth.

Esther’s Hearty Sprouted Lentil Burgers

Contributed by Esther Andreas Third place, pH Miracle 2004 Recipe Contest Alkalizing Category

MAKES 2–3 DOZEN

A day ahead

2 cups lentils

½ cup sesame seeds or hemp

1 cup sunflower seeds

1 cup almonds

Soak all ingredients for 8 hours and then sprout for 4 hours. Chop finely in food processor and pour into a large bowl.

1½ cups onion

1 cup red bell pepper

6 garlic cloves

1 cup fresh basil

1 Tbs. lemon juice

½ tsp. Celtic Salt or RealSalt to taste

2 Tbs. fresh jalapeño pepper to taste

½ cup finely ground flaxseeds

Add to sprouted seeds and almond mixture, mix well. Make patties with ¼ cup scoop of mixture. Dehydrate on Teflex sheets for 3 hours at 115 degrees F. Turn over and remove Teflex sheets. Dehydrate for additional 3 hours. Burgers will keep in refrigerator for 1 week.

Esther’s Spanish Quinoa

Contributed by Esther Andreas Third place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 6–8

1–1½ cups thinly sliced onion

2 Tbs. oil or 3 Tbs. water

1 red pepper, diced

1 orange pepper, diced

1 tsp. paprika

1 Tbs. minced garlic

1 tsp. RealSalt

3 cups fresh tomato juice or 3 cups blended fresh or frozen tomatoes

Cayenne pepper to taste

2 cups soaked and sprouted quinoa

2 small fresh tomatoes, chopped

1 green onion

3 Tbs. fresh cilantro

The day before, or 4 to 6 hours before, rinse and soak quinoa until just sprouted. Sauté or steam-fry, on low heat, onions in oil or water for 3 minutes. Add peppers, paprika, garlic, salt, 3 cups of the blended tomatoes (or juice), cayenne, and quinoa. Stir well. Bring to a gentle boil for 5 minutes. Take off heat and let sit for 30 minutes. Just before serving, fold in the freshly chopped tomato, green onion, and cilantro.

Garlic Cauliflower “Potatoes”

Contributed by Denise Finocchio First place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 3–4

1 head of cauliflower

1 tsp. garlic powder or to taste

½ tsp. RealSalt

½ tsp. basil, fresh or dried

1–3 Tbs. olive oil

Steam cauliflower with garlic powder, RealSalt, and basil. In food processor, pulse-chop cauliflower and seasonings until smooth as mashed “potatoes.” Add olive oil. Blend.

Lettuce/Cabbage Wraps

Contributed by Ashley Lisonbee

SERVES 8–10

1 head of cabbage

1 carrot, cut into matchsticks

2 celery stalks, cut into matchsticks

1 cucumber, cut into matchsticks

2 cups bean sprouts

½ pkg. of buckwheat soba noodles

Hot Sweet Sauce

½ cup coconut milk

2 Tbs. olive oil

½ tsp. salt

½ tsp. Zip (Spice Hunter)

¼ tsp. crushed red pepper

½ tsp. ground mustard

Dash of stevia

Wash 8 to 10 cabbage leaves. Set aside. Cut carrot, celery, and cucumber into matchstick pieces. Rinse bean sprouts. Prepare soba noodles as directed on package, boiling in water for 5 to 8 minutes. Mix sauce ingredients in a bowl with a fork. To assemble each wrap, place matchstick veggies in the center of the cabbage leaf, along with a small spoonful of soba noodles. Roll cabbage leaf until it hugs the veggies and noodles. Dip in sauce for flavor or add 1 to 2 tsps. of sauce in each cabbage roll.

Mexican Stack Up with Tofu Sausage

Donated by Victoria’s Gourmet—Victoria Frerichs Professional Award, pH Miracle 2004 Recipe Contest

EACH TOSTADA SERVES 1

Build a tostada directly on plate (or use sprouted tortilla). Start with your favorite beans. Add nutrition and color by layering onions, peppers, and shredded veggies. Top with Tofu Sausage (recipe follows) and seasonings.

Tofu Sausage

Packaged extra-firm tofu

Oil

To taste: sage, salt, red pepper flakes (or cayenne), marjoram, thyme, Zip

Press tofu in glass pan as follows: Drain tofu. Layer tofu slice, four layers of paper towels, tofu slice, paper towel, paper plate, cans, or books to add weight. Leave overnight in fridge. Crumble pressed tofu. Stir-fry in neutral oil until starts to be crisp. Add sage, salt, red pepper flakes (or cayenne), marjoram, thyme, and Zip.

Michael’s Pizza Tortilla

Contributed by Michael Steadman Second place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 1

1 sprouted tortilla

Sun-Dried Tomato Spread (here)

Vegetables of choice: red, yellow, orange, or green bell pepper, celery, onion, tomato, spinach (fresh or roasted)

Seasonings: oregano and basil

Avocado, sliced

Toast tortilla in the oven on low heat or in the dehydrator overnight. Spread sun-dried tomato spread on tortilla. Chop vegetables. Load vegetables on tortilla. Top with seasonings to taste. Add avocado. Serve warm or cold.

Mixed Veggie Lentils

Contributed by Ashley Lisonbee

SERVES 4–6

1 cup green lentils

4 Tbs. olive oil or grapeseed oil

2 garlic cloves, crushed

1 Tbs. lime or lemon juice

1 small red onion, cut into eighths

1 yellow bell pepper

1 red bell pepper

½ cup green beans, halved

½ cup vegetable broth

Dash of crushed red pepper

Salt and Zip (Spice Hunter) to taste

Dash of stevia

Soak lentils in a large pan of cold water for 25 minutes. Bring to a boil, reduce heat, and simmer for 10 minutes on low, drain thoroughly. Add 1 Tbs. of the olive or grapeseed oil, 1 of the garlic cloves, and lime juice to lentils and mix well. Set aside. Heat remaining olive or grapeseed oil in a pan and stir-fry the remaining garlic lightly. Add the onion, bell peppers, and green beans. Stir-fry for 4 to 5 minutes. Add the vegetable broth to the pan and simmer for 10 minutes on medium-low heat. Add lentils to veggies and add pepper, salt, Zip, and a dash of stevia to taste.

Variations:

• Use different veggies like zucchini, carrots, and snow peas, or for a creamier version add 2 Tbs. of coconut cream.

• For a raw dish, sprout the lentils and add into mixed veggies and lightly warm.

Purple Edamame Stir-Fry

Contributed by Ashley Lisonbee

SERVES 4

This is a great side dish!

7 oz. tofu, extra firm

1 Tbs. grapeseed oil

2 Tbs. sesame seeds

2 cups purple cabbage, shredded

1 cup edamame beans

1½ Tbs. fresh lemon juice

¾ tsp. RealSalt

¼ tsp. crushed red pepper

Dash of stevia

Cut tofu into ½-inch slices. In a pan add oil and sliced tofu. Warm on medium heat until lightly toasted. Add sesame seeds and toast with tofu for 2 minutes. Add cabbage and edamame and warm for additional 5 minutes. Add lemon juice, spices, and stevia. Stir and serve warm.

Quinoa Tabbouleh

Contributed by Ashley Lisonbee

SERVES 6

1 cup quinoa

1 cup water

½ cup fresh lemon juice

cup olive oil

1 cup red onion

4 garlic cloves

1 cup Italian parsley, coarsely chopped

Salt and Zip (Spice Hunter) to taste

4 plum tomatoes, cut in ½-inch pieces

1 English cucumber, cut into ½-inch pieces

Rinse quinoa. Steam with water until all water is absorbed (25 to 30 minutes). Cool in mixing bowl. Add the lemon juice and oil. In food processor, finely chop onion and garlic. Add to quinoa with parsley, salt, and Zip. Mix well. Add tomatoes and cucumbers and chill in refrigerator for 30 minutes. Serve cold.

Roasted Cajun Vegetables

Contributed by Ashley Lisonbee

SERVES 2–4

1 yam

3 carrots

½ red onion

2 zucchini

1 red bell pepper

1 green bell pepper

3 Tbs. olive oil

½ lime, juiced

Cajun Spice

2 tsps. paprika

1 tsp. cumin

1 tsp. coriander

1 tsp. black pepper (optional)

½–l tsp. chili powder

Preheat the oven to 450 degrees F. Chop all veggies into bite-sized pieces. Put oil, lime juice, Cajun spices, and chopped vegetables into a gallon-size Ziploc bag. Toss veggies in the spice until well covered. Empty veggies onto a foil-covered cookie sheet. Spread out so they cover the pan evenly. Bake for 15 to 20 minutes. Reduce heat to 375 degrees F and bake for another 15 minutes until veggies are tender.

Seed Pancakes with Whipped Topping

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 2

Flour Mix

¼ cup raw pumpkin seeds

¼ cup raw sunflower seeds

¼ cup raw sesame seeds

½ cup raw flaxseeds

Pancake Mix

1 cup seed flour

1 cup millet or spelt flour or combination of quinoa, amaranth, buckwheat, bean flour

1½ tsps. baking soda

1 tsp. RealSalt

1/16 tsp. stevia

Soymilk, unsweetened

Olive oil

For Flour Mix: Measure out seeds and mix together. In coffee grinder, grind seeds into flour in cup batches. Measure 1 cup for seed pancakes. Reserve rest for other recipes (store in airtight container in refrigerator). For Pancake Mix: Mix dry ingredients until just blended. Add just enough soymilk to achieve thin batter (batter thickens after sitting a couple of minutes). Heat skillet, oil pan, pour thin layer of batter. Flip pancakes when bubbles rise. Serve with Whipped Topping (recipe follows).

Variation:

• Buckwheat Pancakes. Use 2 cups buckwheat flour (grind raw buckwheat kernels), 1½ tsps. soda, 1 tsp. salt, 1/16 tsp. stevia powder (optional), water or soymilk.

• Anything Pancakes. Use any combination of flours (seed, nut, grain, bean) in same proportions as buckwheat mix.

Shanghai Pedro

Contributed by Maraline Krey First place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 4 (8 LETTUCE WRAPS OR 4 TORTILLA WRAPS)

8 lettuce leaves, such as Boston lettuce

Puree Sauce

1 red bell pepper

1½ carrots

2–3 Tbs. ginger, pureed

1 Tbs. garlic, pureed

1½ Tbs. Bragg Liquid Aminos

Stevia to taste

3 veggie burgers

Salt and pepper to taste

¼ cup onion

1½ cups prepared black beans

celery

carrot

red onion

Optional Basmati Rice

2 cups vegetable broth

2 Tbs. green onion, minced

1 cup basmati rice

Vegetables

cup celery, diced in ½-inch pieces

cup carrots, diced in ¼-inch pieces

cup broccoli, diced in ¼-inch pieces

½ cup red cabbage, shredded

cup sprouts

Wash lettuce leaves and while wet, lay each leaf on a paper towel. Press your thumb on the vein of the leaf to flatten vein, then roll into a tube (each leaf tube making a “taco shell”). Refrigerate.

Tip: If using a tortilla, place a dry lettuce leaf into the tortilla. Roll (this will prevent tortilla from breaking up and will add crunch). Refrigerate. In food processor, puree sauce ingredients. Pan-sear veggie burgers with seasonings and onion. Cut burgers into ½-inch chunks and return to pan. Add beans. Add pureed sauce, stir and remove from heat. Unroll lettuce “taco shells,” fill each with heated veggie burger/bean mixture. Top with rice and diced vegetables.

Simply Alkalarian

Quick and Easy Make to Taste

Contributed by Maraline Krey First place, pH Miracle 2004 Recipe Contest Alkalizing Category

This array of tasty shortcuts and tasty tidbits are for Alkalarians who have little time but very big appetites for the Alkalarian lifestyle. Says Maraline: “Let’s not ‘substitute,’ but let us ‘replace’ with better tasting, better for you, and, most important, better results!”

Simple Meals

Layer raw with cooked, or create bowls.

Rice/Pasta: Prepare enough rice for two meals.

Basmati Rice Options

Cooking Liquid Variations:

• Soup base

• Almond milk pureed with 3 or 4 strands of saffron

• Coconut milk pureed with cinnamon

• Choice of spices

Quinoa or Spinach Pasta Options

Toss cooked/drained pasta in good oils (i.e., avocado, extra-virgin olive oil, coconut oil, and dash of RealSalt).

Add choice of raw tomato, herbs, veggies, avocado, etc.

Prepare rice or pasta, place in bowls or on plate (or over raw spinach) and use your choice from Simple Sauces.

Sample Layered Plate

Base: Raw spinach or salad greens tossed with equal parts lime and good oil with RealSalt. Place on plate.

Add choice of rice or pasta.

Top with one or more of the following:

Fresh veggies, raw, lightly steamed, or stir-fried

Grilled cold water/wild fish brushed with avocado oil and spices, or steamed

Cover with any Simple Sauce of choice.

Spaghetti Squash with Pumpkin Seed Pesto

Contributed by Lisa El-Kerdi Best in Show, pH Miracle 2004 Recipe Contest

SERVES 4–6

This versatile dish may be served as a side dish, main course, or salad. Freeze pesto in ice cube trays and remove for soups, stews, or individual servings. An addition of fresh arugula makes an interesting addition.

1 spaghetti squash, baked Pumpkin Seed Pesto (recipe follows)

Preheat the oven to 350 degrees F. Bake squash until it yields slightly to pressure, but still is firm, approximately 30 to 45 minutes. Remove seeds and pull spaghetti strands with fork. Toss with pesto and serve.

Pumpkin Seed Pesto

3 cloves garlic

1 tsp. RealSalt

Black pepper, freshly ground

2 cups fresh basil leaves

1 cup pumpkin seeds

1 cup olive oil

Combine garlic, salt, and pepper in food processor and chop finely Add basil leaves and pumpkin seeds. Blend until ground. With motor running, slowly add olive oil and blend until well combined.

Variations:

• Add steamed or raw vegetables, sun-dried tomatoes, or artichoke hearts to basic recipe.

Spelt Flour Tortillas

Contributed by Karen Ellis Honorable Mention, pH Miracle 2004 Recipe Contest

2 cups spelt flour

1 cup water

¼ cup olive oil

½ tsp. RealSalt or sea salt

Any other seasonings of choice

Form ingredients into large ball and knead until smooth on a pastry board covered with spelt flour. Pull off 2-inch ball and roll out flat into round tortilla shape. Bake on pizza grill or large frying pan until both sides are bubbly and brown. Serve with refried beans, avocado, tomatoes, fresh salsa, and so forth.

Spelt/Quinoa Manicotti Shells with Marinara Sauce

Contributed by Denise Finocchio First place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 6(18 SHELLS)

Shells

1¼ cups quinoa flour

1¼ cups spelt flour

4½ tsps. egg replacer (Ener G)

RealSalt

2 cups pure water

Oil for frying

Filling

1 package firm tofu

½ cup vegetable parmesan cheese

1 garlic clove, minced

½ cup parsley, fresh minced

½ cup basil, fresh minced

Preheat the oven to 350 degrees F. For the Shells: Combine all ingredients except oil. Batter should be the consistency of thin pancake or crepe mix. Oil an electric skillet. Ladle out 2 Tbs. batter for a thin pancake. Flip when slightly browned. Stack until needed. For the Filling: In food processor blend first three ingredients until smooth and creamy. Add next two ingredients and pulse a few times to mix in. Prepare a 9 × 9-inch pan with healthy oil. Cover bottom of pan with freshly made marinara sauce (recipe follows). Place 2 Tbs. of filling in the middle of the pancake. Roll flap under the cheese. Place flip side down in pan. When all are assembled, cover with marina sauce and sprinkle with vegetable parmesan cheese. Cover with tinfoil and bake for 30 minutes. Uncover, top with soy mozzarella, and bake another 20 minutes. Serve on plate, and top with fresh marinara sauce and vegetable parmesan cheese.

Variations:

• Add veggies like squash, zucchini, carrots, and broccoli.

Marinara Sauce

Contributed by Denise Finocchio First place, pH Miracle 2004 Recipe Contest Transitional Category

MAKES 2–3 CUPS

12 sun-dried tomatoes, soaked 1 hour

1 onion, minced

4 garlic cloves, minced

cup basil, chopped

1 large can plum tomatoes with basil, and juices

10 oz. pure water

RealSalt to taste

In food processor, puree sun-dried tomatoes. In a large saucepan, sauté onions and garlic in oil and add basil. Add sun-dried tomato puree to onions and garlic. Sauté for additional 3 minutes to blend flavors. Add canned plum tomatoes and water to pan. Cook on medium heat for 10 minutes. Reduce heat to low, simmering additional 30 minutes to 1 hour. Add salt to taste.

Variation:

• Use fresh plum tomatoes instead of canned. Add only 1 cup of water. Increase water to thin sauce if desired.

Spicy Coconut Crusted Salmon with Roasted Garlic and Sun-Dried Tomato Cream Sauce

Contributed by Jana McCutcheon Honorable Mention, pH Miracle 2004 Recipe Contest

SERVES 6

1½ cups fresh coconut, finely shredded

2 Tbs. dried parsley

2 Tbs. dried oregano

3 tsps. paprika

2 Tbs. granulated garlic

1 tsp. RealSalt

1 tsp. black pepper (optional)

½tsp. cayenne or to taste

¼ cup olive oil

6 (3 oz.) salmon fillets

Preheat the oven to 350 degrees F. Spread coconut in a 9 × 13-inch baking dish and toast until dry and golden, about 10 minutes. Remove from oven, add spices, stirring to combine. Increase oven temperature to 400 degrees F. Line broiler pan with foil and brush with olive oil. Brush both sides of each salmon piece with olive oil and roll in coconut mixture to coat. Bake for 15 to 20 minutes, or until fish flakes easily. Top with Roasted Garlic and Sun-Dried Tomato Cream Sauce (recipe follows).

Roasted Garlic and Sun-Dried Tomato Cream Sauce

MAKES 2 CUPS

1 tsp. granulated garlic

6–8 sun-dried tomatoes, finely chopped

2 cups vegetable broth

2 cups fresh almond milk

1 garlic bulb, roasted

1 tsp. onion powder

1 tsp. RealSalt

½–1 tsp. black pepper (optional)

In food processor pulse-chop roasted garlic and sun-dried tomatoes together. Combine all ingredients into a saucepan over medium heat. Bring to a gentle boil, stirring often, reducing mixture until thick, about 15 to 20 minutes. Serving suggestions: Pour over fish, pastas, or vegetables.

Stacks

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

Stacks are easy, layered meals, akin to the tostada. They often start with a warm, grounding grain or legume and are topped with fresh vegetables and low-sugar fruits or nuts. End with olive oil and lemon juice, Bragg Liquid Aminos, or an alternative sauce. Beginning a stack with a vegetable works too. The nice thing about a stack is it adapts to whatever is in your refrigerator. Here are some examples to get you started:

• Quinoa, steamed broccoli, tomatoes, red onion, radishes, chopped Brazil nuts

• Brown rice, chopped avocado, soaked almonds (or sunflower, sesame, pumpkin seeds), chopped zucchini, and green onions

• Cooked lentils, steam-fried onions and garlic, fresh or steamed kale

• Steamed mustard greens (or other greens), sautéed onions, guacamole

• Raw cooked buckwheat, freeze-dried coconut, soaked almonds, finely shredded cabbage, chopped broccoli, thinly sliced radishes, cherry tomatoes

• Sprouted wheat tortilla crisped in skillet in olive oil, refried pinto beans, spinach, lettuce, sprouted alfalfa, fresh salsa

• Sprouted buckwheat, grated fresh coconut, stevia, unsweetened soymilk, sprouted seeds—almost breakfast cereal!

• Cooked millet, steamed Brussels sprouts, and onions

• Steamed broccoli, sunflower seeds, diced red bell pepper, radishes

• Cooked quinoa, raw grated carrot, chopped broccoli, cauliflower, onion, cabbage, almonds, and avocado, mixed and warmed in skillet

Steamed Fish and Greens in Coconut Water

SERVES 4

1 lb. fresh salmon, trout, or red snapper fillets, with skin on

RealSalt to taste

Garlic Herb Bread Seasoning (Spice Hunter)

1 Tbs. fresh ginger, cut in thin slices or grated

1 cup yellow chives

½ cup green chives

4 cups fresh kale

2 Tbs. Bragg Liquid Aminos

1 young Thai coconut water, cracked and water drained

½ cup cilantro

In a nonstick fry pan, lay the fish, skin side down, and steam-fry with the lid on until the fish is cooked through but also moist. Halfway through, remove the lid and sprinkle fish with RealSalt and Garlic Herb Bread Seasoning. When the fish flakes easily, remove carefully to a plate and set aside. Take the skin off the fish and discard, but leave any oils from the fish in the pan. Place the thinly sliced ginger in the oiled pan and cook until the ginger is browned. Add all other ingredients except cilantro and steam in the pan with the lid on until bright green and softened. Add the fish back to pan, topping with cilantro. Steam 1 or 2 more minutes before serving.

Stir-Fry: UN-Cashew Chicken

Contributed by Kelley Anclien Second place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 4

2 cups brown rice, cooked

2 Tbs. olive oil

RealSalt to taste

3 Tbs. grapeseed oil

Onion, minced

Garlic, minced

Celery, diced

7 baby carrots, diced circles

½ green bell pepper, chopped

½ cup broccoli, chopped

Szechwan Seasoning (Spice Hunter)

tsp. red pepper flakes

1 lemon, juiced

Bragg Liquid Aminos to taste

½–1 cup Marcona Almonds (Mitica)

Cook brown rice. Add olive oil, salt to taste. Coat pan with 1 Tbs. of the grapeseed oil, add vegetables, stir-fry on low. Add remaining 2 Tbs. of the grapeseed oil, sprinkle vegetables with Szechwan Seasoning and red pepper flakes. Stir in lemon juice. Stir-fry 3 to 5 minutes, mixing seasonings and oil to coat vegetables thoroughly. Remove from heat, add Bragg Liquid Aminos. Top with almonds.

Summer Vegetable Strata

Contributed by Lisa El-Kerdi Best in Show, pH Miracle 2004 Recipe Contest

SERVES 12–16

2 large Vidalia onions

8 yellow squash

8 zucchini

2 large or 4 small eggplants

2 green bell peppers

4 lbs. tomatoes

RealSalt

Italian seasoning

Olive oil

Crushed red pepper

Preheat the oven to 425 degrees F. Coat sides and bottom of deep rectangular roasting pan with olive oil. Slice onions and place at bottom of pan. Slice squash and other vegetables about 3/16-inch thick as you layer into pan in order above. Reserve some squash and zucchini to slice in lengthwise strips for topping. Every other layer, sprinkle lightly with salt and seasoning (not red pepper) and drizzle with olive oil. Use thin slices of tomato for inner layer, saving most of the tomatoes for the next-to-last layer. After completing first layer, repeat using focus vegetables. Cover with most of the tomatoes. Sprinkle with salt, seasoning, and red pepper and drizzle with olive oil. Bake 20 minutes.

Top

For the top layer, cut an equal amount of zucchini and yellow squash in half crosswise. Slice in thin lengthwise slices. Remove pan from oven and place alternating strips of yellow squash and zucchini first down one side of the pan then repeating on the other. If you don’t have enough squash to cover top, make open-lattice-work design. Brush with olive oil and return to oven until all vegetables are tender, approximately 20 minutes. Remove from oven. Allow to cool for 15 minutes to set. Cut into squares and remove from pan with spatula.

Tofu Chow Mien

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 4–6

2 cartons tofu

2–3 tsps. Bragg Liquid Aminos

3 onions, cut in lengthwise strips

4 garlic cloves, minced

1 tsp. gingerroot, grated

6 celery stalks, thinly sliced

2 carrots, thinly sliced

1 cup pure water

1 Tbs. RealSalt

1 can bean sprouts, or 1½ cups fresh

1 can water chestnuts, sliced

1 can bamboo shoots

1 Tbs. arrowroot powder

¼ cup pure water

Freeze container of tofu (this makes tofu chewier, more meat-like). Preheat the oven to 400 degrees F. Thaw tofu before preparation and drain. Squeeze out water, cut into ½-inch cubes. Sprinkle with Bragg Liquid Aminos, spread cubes on oiled baking pan, and bake for 30 minutes until lightly brown. Sauté onions, garlic, and gingerroot until lightly transparent. Add celery, carrots, water, and salt to steam-fry for 2 minutes. Add, just to warm, bean sprouts, bamboo shoots, and water chestnuts. Mix together arrowroot powder and ¼ cup water. Add to vegetables to thicken broth. Add tofu cube and warm slightly. Serve over brown rice or quinoa.

Turkish Moussaka (Eggplant Casserole)

Contributed by Linnette Webster First place, pH Miracle 2004 Recipe Contest Transitional Category

SERVES 4

1–2 cartons silken tofu, soft

Salt

2 eggplants

3 cups Sneaky Tomato Sauce (recipe follows)

Sneaky Tomato Sauce

SERVES 8

1 medium onion

1 medium green pepper

2 carrots

2 celery stalks

3 large (5 small) tomatoes

½ cup fresh parsley, chopped

3 garlic cloves, minced

1 tsp. basil, fresh minced or dried

½ tsp. oregano

1 (16-oz.) can tomato sauce

1 (6-oz.) can tomato paste

¼ cup olive oil

Chop onion and green pepper in food processor and steam-fry until almost tender. Chop carrots and celery in processor and add to the onions and peppers; steam-fry a few more minutes. In a blender, combine tomatoes, half the vegetable mixture, parsley, garlic, basil, and oregano. Pour into a large saucepan or skillet. Using same blender, mix tomato sauce, remaining vegetable mixture, tomato paste, and olive oil. Add to saucepan, and heat to serve.

Topping

6 Tbs. spelt flour

¼ cup olive oil

2 cups soymilk, unsweetened

1 tsp. RealSalt

1 garlic clove, minced

2 Tbs. tahini

Bread Crumb Finale

3 slices yeast-free millet bread, cubed

2 Tbs. olive oil

1 tsp. RealSalt

Freeze container of tofu (this makes tofu chewier, more meat-like). Preheat the oven to 350 degrees F. Thaw tofu before preparation and cut tofu into ⅜-inch cubes. Lightly salt and bake in oiled baking pan 15 minutes, turn cubes, bake additional 15 minutes. Wash, peel, and slice eggplant into ⅜-inch slices. Stack slices, salting in between each slice. (This removes bitterness.) Let sit for 15 to 20 minutes, rinse, and dry. Rinse slices and steam until tender, 10 minutes. Layer tomato sauce, eggplant slices, tofu cubes, ending with a sauce layer. Prepare “topping” in a skillet, on medium heat. Whisk together spelt flour and olive oil. Add soymilk and seasonings and cook until thickened. Spread over top layers of tomato sauce, eggplant, and tofu slices. Mix “bread crumb finale” ingredients in a bowl. Spread mixture on top of casserole. Bake for 15 minutes to warm and brown crumb topping.

Wild Asian Salmon

Contributed by Maraline Krey First place, pH Miracle 2004 Recipe Contest Alkalizing Category

SERVES 4

Pesto

½ Tbs. ginger

3 garlic cloves

¼ cup cilantro

¼ mint

¼ cup parsley

3–4 limes, juiced

1 Tbs. coconut oil

1 tsp. sesame oil

1 tsp. Bragg Liquid Aminos

RealSalt to taste

Salmon

4 salmon fillets, wild catch

Rice

1 Tbsp avocado oil

1 Tbs. onion, minced

1 cup basmati rice

1 cup vegetable broth

1 cup coconut milk

Salad

½ lime, juiced

¼ cup avocado oil

RealSalt to taste

Pepper to taste

2 cups baby spinach

Garnish

Sesame seeds

Sprigs of mint and cilantro

For Pesto: In food processor, blend ingredients until smooth. Prepare salmon. Cut into 8 pieces, rinse and pat dry. Arrange in single layer on oil-rubbed baking sheet. Brush all sides of fillets with pesto. Cover and refrigerate until ready to pan-sear. Oil a nonstick searing pan. Spritz salmon with oil, pan-sear about 2 or 3 minutes on each side. For the rice: Heat oil in pan and add onion. Cook for 2 minutes. Add rice, broth, and milk, reduce heat, cover for 45 minutes. For the salad: Juice lime into a dish, add oil, and whisk in salt and pepper. Toss baby spinach leaves until coated. Presentation: Layer half of the plate with spinach salad. Place 2 salmon pieces on top, garnish with sesame seeds. Serve with rice alongside and garnish with sesame seeds, mint, and cilantro.

SNACKS/DESSERTS

Almost Apple Pie

Contributed by Debra Jenkins Second place, pH Miracle 2004 Recipe Contest Alkalizing Category

MAKES 1 (8-INCH) PIE

4 cups jicama, grated

¼ cup almond meal, fresh or Bob’s Red Mill

¼ tsp. RealSalt

2 tsps. nutmeg

4 tsps. cinnamon

½ tsp cloves, ground

1 cup freeze-dried coconut flakes (Wilderness Family Naturals preferred)

4 tsps. psyllium flakes

¼ cup coconut oil, melted (Wilderness Family Naturals preferred)

2 Tbs. vanilla flavoring, alcohol-free (Frontier)

2 tsps. lemon flavoring, alcohol-free (Frontier)

1½ cups almond milk (fresh preferred)

Set aside grated jicama. Mix in a bowl almond meal, salt, nutmeg, cinnamon, cloves, coconut flakes, and psyllium flakes. Set aside. Melt together coconut oil, flavorings, and almond milk. Mix melted ingredients with dry ingredients. Add grated jicama and fold together until thoroughly moistened. Place in pie dish, pat to flatten, and cool in refrigerator for 1 hour. Ready to serve.

Variations:

• Coconut Meal Pie Crust (here) is a great crust for this pie.

• Substitute agar flakes (4 tsps.) for psyllium flakes.

• Substitute water for almond milk during cleanse. Or for rich pie, use coconut cream instead of almond milk.

• Substitute fresh lemon juice only if water is used for almond milk.

• Top with coconut cream or spread (Wilderness Family Naturals).

AvoRado Kid Super Green Shake or Pops

Variation:

Fresh Silky Almond Milk

George’s Breakfast Pizzazz

Lavender Mint Tea

Variation:

Lemon Lime Shake

Variation:

Minty Mock Malt

Variations:

SOUPS

Avocado Mint Soup

Celery/Cauliflower Soup

Chipotle Pepper Soup

Cream of Asparagus Soup

Cream of Zucchini Soup

Creamy Cauliflower Confetti Soup

Esther’s Garden Soup

Broth

French Gourmet Puree

Fresh Tomato Basil Soup

GRASSOUP

SERVES 2–4 This soup is totally raw. I prefer it served cool on a hot day. Garnish with a lemon or lime slice and you could even sip on this as a cooling smoothie by the pool. The fresh dill cut into short little lengths looks like grass shavings floating on the top, hence the name GRASSOUP.

Variations:

Green Gazpacho

Refreshing

Iced Salsa Soup

Lemon Ginger Broth

Variations:

Mock Muesli

Montana Asparagus Soup

Rich Creamy Onion Soup

Roasted Leek Ginger Soup

Variations:

Soothing Cooling Tomato Soup

Spicy Tomato Cabbage Soup

Swiss Chard Lentil Soup

Variation:

Spring’s Pesto

Veggie Almond Chowder

RECIPES FOR USE DURING A LIQUID FEAST OR CLEANSE

Alkalarian Coleslaw

Dressing

Salad

Dressing

Variation:

Popeye Salmon Salad

Salad Dressing

Rainbow Salad

Soba Cabbage Salad

Dressing

Variation:

Summer Pad Thai Salad

Pad Thai Dressing

Sunshine Salad and Dressing

Tera’s Hearty Party

Tofu Potato Salad/Stuffed in Tomato Blossom

Dressing

Zucchini Salad

Casper’s Ranch Dressing

Chipotle Chili Pepper Sauce

Variations:

Creamy Cilantro Lime Dressing

Esther’s Creamy Mayo

Garlic French Dressing

Herbed Alkalarian Butter

Variations:

K&L Poppy Seed Dressing

K&L Ranch Dressing

Lemon and Tomato Dressing

Lisa’s Elegant Sauces

Basic Hollandaise Sauce

Lemon Version

Paté Bernaise

Variations:

Aioli

Curry Sauce

French Herb Sauce

Caesar Dressing

Southwest Caesar Dressing