The PH Miracle, by Dr Robert Young and Shelley Young

This was one of the first books thatI read just before I started the Alkaline Diet.  It’s strength lies in its ability to simplify the diet-related causes of cancer and other degenerative diseases.  It makes clear the fact that you truly are what you eat, and that changing your diet can radically alter the downward spiral in health that happens when people eat too many acidic foods for long periods of time.  It also has a nice selection of recipes using raw, alkaline and whole foods that enable the body to have the nutrition it needs to fight disease and remain in optimum health throughout life.

To read full description of this book, click here.

Sprouted Bean Chili

Sprouted Bean Chili


1/4 cup each of dried red kidney beans, white navy beans, and adzuki beans.

1 red onion, diced

2-3 tomatoes, skin removed and diced (put in boiling water for a few minutes, until the skin slides off easily)

3 cloves garlic, minced

1 3-inch cinnamon stick

1 bay leaf

3 cloves

1 tbsp coconut oil

1 tbsp of both dried parsley and oregano


1 tbsp chili powder (alternatively, use jamaican jerk seasoning)

1/2-1 tsp cumin powder

1-2 tsp curry marsala (optional)

1 – 8 oz package tempeh (flavored or unflavored, your choice)

Sea salt

1.  Bring enough water to cover beans to a boil.  Add beans and turn off heat, let soak for at least 8 hours, or overnight.  Add more water as neccesary.

2.  In a large soup pot, saute the cinnamon stick, cloves, and bay leaf in the coconut oil until the fragrance is released, then add onions and cook  until soft.

3.  Add the tomatoes and garlic, and cook a few minutes longer.

4.  Add chili powder (or jamaican jerk seasoning), cumin, herbs, and curry marsala and mix well with tomato mixture.

5.  Add 3 cups water (more if needed), and the beans (rinsed and drained from the soaking water).  Put on lid and simmer until beans are fully cooked.

6.  Crumble the tempeh into very small pieces, to resemble ground beef.  Add to the bean soup, along with more water if necessary.  Cook for an aditional 10 minutes.

Serve hot

(This recipe can be made a day ahead, and eft-overs can be frozen and gently re-heated at another time.)

Candied Sweet Potatoes

Candied Sweet Potatoes

Make a healthy dish of delicious southern-style candied sweet potatoes using healthier sweeteners!

You will need: 

2 medium sweet potatoes

1 tbsp coconut oil

2 tbsp grass-fed butter

1/2 – 1 tbsp blackstrap molasses (optional)

1 1/2 tsp cinnamon (optional)

3 tsp coconut palm sugar (optional)

1.  Peel potatoes, cut into large chunks, then cook in boiling water until soft.  Place in baking dish.

2.  Add coconut oil, butter, cinnamon and any of the sweetening ingredients to the potatoes.  Mash together until all ingredients are thoroughly mixed.

3.  Sprinkle with coconut palm sugar (optional) , and bake at 350 degrees for about 15 minutes.

Spinach and Quinoa Salad

Spinach and Quinoa Salad

You will need:

Salad 3/4 cup uncooked quinoa, any color

filtered water

3 large handfuls raw spinach, chopped

1 large broccoli head

1 small tomato

1/4 cup sweet Vidalia onion, chopped (optional)

sea salt and fresh ground pepper

chopped basil leaves (optional)


1/4 cup extra virgin olive oil

juice of 1 lime

1 tbsp hemp oil

1 1/2 tbsp apple cider vinegar

1-2 tsp each of fresh: parsley, basil, marjoram, taragon, and/or cilantro.

sea salt/fresh ground pepper

1.  Bring water to a boil, cook quinoa as directed on package.  Let completely cool.  (This can be done a day ahead and stored in a sealed container in the refrigerator.)

2.  Cook onion (if using) in coconut oil and sea salt over medium heat for about 3 minutes, tossing every 45 seconds or so.  Add broccoli, sea salt, and fresh ground pepper and sautee for an additional 2 minutes, tossing every 20 seconds.  Remove from heat.

3.  Add spinach to cooled quinoa and toss.  Add broccoli mixture while it is still warm (to coax flavors out of the fresh herbs).  Then add the rough-chopped basil leaves if desired, and chopped tomato.  Pour on dressing and toss until dressing is evenly distributed.  Enjoy!

Alkaline Tabbouleh

Alkaline Tabbouleh

There are many great online recipes for tabouleh made with quinoa.  Quinoa is your alkaline substitute for cous cous, and it is an excellent source for protein!  The power-food of the Inca, adding quinoa to your diet is something I highly recommend.

Click here for the tabouleh recipe pictured.

I made the chips out of sprouted grain tortillas wraps, toasted until crisp, and broken into pieces.

Tempeh Fajitas

Tempeh Strip Fajitas
You will need:
Sprouted grain tortillas
Tempeh strips (I prefer the smoky maple flavored)
Coconut oil
Cherry tomatoes
Green onions
Green bell pepper
Vidalia onion
Your favorite herbs and spices, sea salt, fresh ground pepper
1.  Over medium heat, sautee the onions until soft in the coconut oil.
2.  Turn off the heat and add the green bell pepper, the tomatoes, and the green onions.  Let vegetables warm in the pan while it cools, tossing a few times.  Add spices and toss again.
3.  While the vegetables are being warmed, and in a toaster oven or regular oven, gently heat the tortillas with low heat just enough to make them soft, but not toasted. 
4.  Layer the tempeh and goat cheese onto the tortilla.  Add a layer of the vegetables and fold the tortilla in half. 
5.  On a griddle or skillet, dry-cook the tortilla, pressing firmly a few times to flatten it.  Turn over and do the same on the other side. 
6.  Divide into pizza-shape slices and serve with a vegetable side.