Alkalize Your Body Naturally

1 Hydrate.

Warm water and lemon. Pinch of rock salt.

2. Add Minerals.

3. Avoid ON Empty Stomach

COFFEE, SUGARY TEA

4. Breath Before Eating

5 minutes slow breathing 4 sec CO2 balance influences pH more than food does. 

6. Get Morning sunlight

5-10 min of sunlight supports circadian rhythm, cortisol balance, and metabolic regulation.

7. Support the Liver.

Warm water, ginger.

8. Chew Slowly

Proper chewing reduces digestive stress and acid reflux. 

9. Eat a balance breakfast

Include protein, fiber, healthy fats to stability blood sugars.

Flourless Cottage Cheese Pancakes

 1 c cottage cheese

2 lg eggs

1/4 c rolled oats

1/2 tsp baking powder

1/4 tsp vanilla 

pinch of salt

Meditareanan Beef

 Meditarean Kebob

2 lbs ground beef 85/15

1/2 white onion

1 red bell pepper

4 cloves garlic

1/4  parsley, chopped

2 TB tomato paste

2 tsp cumin

2 tsp paprika

2 tsp aleppo pepper

1 tsp black pepper

Salad:

2 persian cucumbers, chopped 

1/2 red onion, sliced

2 roma tomatoes, chopped

2 TB sumac

2 TB red wine vinegar

2 TB avocado oil

1 tsp salt

Yogurt sauce

1 c greek yogurt

1 Persian cucumber, grated, liquid pressed out

1/2 lemon

1/2 tsp salt

Lavash

Preheat oven to 375. First, make the kebabs. In a small food processor, blend the onion, bell pepper and garlic. it will be liquidy. Transfer to a bowl and use a paper towel to remove as much moisture as possible. Next, add the beef to a large bowl along with the onion/ bell pepper/garlic mixture, parsley, and seasonings. Mix very well until incorporated-I like to use my hands. Spread the beef mixture evenly in a flat layer on a greased quarter sheet pan. Make cuts horizontally and vertically just like kebabs you see at a restaurant. Bake for 20 minutes, then broil for an additional 4-5 minutes until golden on top. Remove from oven, cut beef along the horizontal lines you previously cut, to separate the kebabs. To make the salad, chop the veggies and toss with the vinegar, avocado oil, sumac and salt. Make the yogurt sauce and serve.

White Bean Soup

 2 TB olive oil

1 medium yellow onion, chopped

2 med stalks celery, chopped

1 TB minced garlic

1 TB Italian seasoning

1/4 tsp crushed red pepper

2 15 oz cans great northern beans, rinsed

2 oz Parmesan cheese rind

4 c vegetable broth

3/4 tsp salt

1/2 tsp ground pepper

1 fresh or dried bay leaf

1/2 tsp grated lemon zest

2 tsp lemon juice

1/4 c grated Parmesan Cheese

1 TB chopped fresh flatleaf parsley

Heat 2 TB oil in a lg pot over med heat. Add chopped onion and chopped celery, cook, stirring often, until the onion is translucent, about 5 minutes. Add 1 TB garlic, 1 TB Italian seasoning and 1/4 tsp crushed red pepper; cook, stirring occasionally, until aromatic, about 2 min. Stir in 30 oz rinsed beans, 2 oz Parmesan rind cheese, 4 cups broth, 3/4 tsp salt, 1/2 tsp pepper and 1 bay leaf; bring to a boil over high heat. Reduce heat to med and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard the Parmesan rind and bay leaf. 

Pour 2 cups of the soup in a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in 1/2 tsp lemon zest and 2 tsp lemon juice. Divide the soup among 4 bowls; sprinkle with 1/4 c Parmesan. Garnish with 1 TB parsley. 

Fresh Green Beans

 Fresh Green Beans

1-2 lbs fresh green beans, trimmed

2 TB avocado oil

8-10 garlic cloves

For the glaze:

3 TB sesame oil

1/4 c soy sauce or tamari

2 TB sugar or honey

2 small lemons zested and juiced

Salt

Bring a large pot of salted water to a boil. Add green beans and cook 5-7 minutes until bright green and crisp. Drain and immediately transfer to ice water. Process the garlic cloves with the oil till spoonable. Heat a wide skillet or wok over high heat. Add oil to coat bottom of pan. Once shimmering add green beans in a single layer. Let sit undisturbed 1 to 2 minutes until blistered. Toss and repeat once more. Add garlic directly to the pan and cook and toss for 1-2 minutes until fragrant. Remove green beans to serving bowl. In the same dirty pan, add soy sauce coconut sugar and sesame oil.  Toss. Pour over the green beans. Add the lemon zest and juice and salt to taste. 

Lemon Custard in Lemon Peel

 Lemon Custard in Lemon Peel

1 1/2 c full fat heavy whipping cream

1/2 c granulated sugar

2 TB fresh lemon zest

1/4 c fresh lemon juice

Slice 3 medium lemons in half lengthwise. Use a spoon to scoop out the flesh and arrange on a large plate.  In a medium sized saucepan, combine cream, lemon zest and sugar.  Place over medium-high heat and bring to a boil while whisking. 

reduce heat to medium-low to maintain a gentle boil. Simmer for 5 minutes, again while whisking constantly to prevent burning. The mixture should reduce slightly and darken in color. If the cream starts boiling over, move it off the burner and reduce the heat as needed to keep it at a gentle boil before placing it back on the burner

Take the cooked cream mixture off the heat. Add lemon juice and whisk right away to combine. Don't let the juice sit for too long without whisking or it may curdle.

Strain the mixture into a large measuring cup and set aside for 10 minutes to cool slightly. You can skip the strain if you like little bites of lemon zest. 

Place in lemon peels.