ALKALINE AND ACID FOODS

An 80/20 Plan

MODERATION AND CHOICES LEAD TO BALANCE

Moderation in food consumption in general is always a good rule to follow.  Making the wrong food choices can lead to an accumulation of acid wastes in the body. In order to maintain a healthy balance a proportionate amount of Alkaline producing foods must be eaten with acid producing foods. The 80/20 plan is 80% Alkaline Foods and 20% Acid Foods. This ratio neutralizes the acids that form in the body on a daily basis and balances the Alkaline reserves that are already present in your body.  Keep healthy by eating healthy and making good food choices. Here are some 80/20 recipes to get you started!

BREAKFAST

Fruit and Protein

1 banana (fresh or frozen)                                    1/2-cup low-fat yogurt

1/3 pineapple                                                1/2 fruit juice (naturally sweetened)

1/4 cups raw almonds                                 Ice

1 Tbls. Soy or Whey Protein Powder

*Blend all ingredients, adding ice when needed. Serves two.

LUNCH

Cucumber Avocado Salad

1 Medium cucumber                               1 Avocado

1-2 Tomatoes                                           lettuce or sprouts

Fresh Dill                                                        Light mayonnaise

Slice tomatoes onto lettuce or sprouts. Cube avocado and cucumber.

Sprinkle with dill and toss mayonnaise. Cover tomatoes slices with a mound

of avocado and cucumber mixture. Sprinkle with paprika and mineral salt.

DINNER

Corn Soup with Dinner Quiche

Corn Soup

1/2 sweet red bell pepper            2 Tsp. virgin olive oil (cold pressed)

(Chopped fine)                                         1 Tsp. Real butter (no margarine)

1 small onion                                                 1 1/2 cups fresh corn

2 Tsp. tamari soy sauce                               1/2 cup non-fat plain yogurt

2 Tsp. whole wheat flour                              1 cup soy milk

Dash of nutmeg                                               parsley garnish

In skillet, cook onion, pepper in oil and butter until tender. Stir in flour on low

Heat 2-3 minutes and add milk slowly. Blend in food processor 1 cup corn and yogurt until smooth and add it to the creamy mixture, plus the remaining corn. Heat and serve

with nutmeg and parsley. Serves 4.

Dinner Quiche

1 - 9" whole wheat piecrust                                  1/2 lb. vegetables such as: spinach

1/4 lb. cheddar soy cheese            steamed broccoli, sautéed onions,

or 1/4 lb Swiss cheese                                   mushrooms or tomatoes.

3 free range eggs                                       butter

1 cup soymilk                                     cayenne pepper

Sea Salt

Sautee any combination of vegetables in a small amount of butter with your choice

of seasonings (basil, dill, chives, parsley, oregano, etc.) Add salt and pepper to taste.

Mix together 3 eggs and 1 cup soy milk. Sprinkle 1/2 cup of the cheese in bottom of

crust, add vegetables and remaining cheese, then pour milk and egg mixture over top.

Bake at 375 degrees for 35-40 minutes.  Serves 6.