This is a great source for additional information about healthy eating and making better lifestyle changes! Mark Sisson’s mission statement is not an exageration of what it means to have optimum health. Changing your diet to a whole food, predominately alkaline, organic one is critical to achieving optimum health…at any age.
To see Mark’s blog, go here: http://www.marksdailyapple.com/about-2/mark-sisson/
Highly recommended! This is where I got my first glimpse into how to cook alkaline, and I still use the recipes several times each week. You cannot go wrong with this book. In fact, it is kind of an essential item to have for someone on the alkaline diet. And Energise For Life is an excellent source for information and for acid/alkaline food charts.
I LOVED this book, and read several chapters of it over and over so that it could make better sense each time. Slightly heavy with chemistry and explanations about how the body uses dietary acids and alkaline minerals in different combinations to perform different functions, but it is definitely an interesting read…and extremely enlightening about how diet directly effects your state of health.
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
Ingredients:
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
water
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
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.
The Gourmet Alkaline Lifestyle 