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ACID WATCHER® DIET:  pH LIST RAW AND DRIED FRUITS

ACID WATCHER®  DIET

pH LIST RAW AND DRIED FRUITS 

HEALING PHASE pH list (>5.0)

Avocado 7.12

Black olives (Cerignola, in water) 7.10

Watermelon 6.53 

Cantaloupe 6.42 

Lychee 5.91 

Butternut squash (raw) 5.81 

Banana 5.71 

Papaya 5.66 

Dates 5.49

 Dragon fruit 5.45

Honeydew 5.42

Pumpkin 5.40

Bosc pear 5.15

Turkish apricot 5.1

 MAINTENANCE PHASE pH LIST 4.0-5.0

 Apple (Red Delicious) 4.88

Kiwi 4.84

Mango 4.58

Figs 4.55

Apple (Golden Delicious) 4.5

Cherries 4.43

Raisins (dark) 4.41

Apple (Gala) 4.31

Prunes (dried) 4.27

Peach (yellow, ripe) 4.25

Pear (Forelle, ripe) 4.2

Blueberries 4.19

Pear (Bartlett, ripe) 4.15

Grapes (green seedless) 4.12

 

pH LESS THAN 4.00 (RISKY FOR REFLUXERS)

            Orange (Valencia)               3.89

            Strawberries                       3.87

            Pineapple                           3.87
            Apple (Honeycrisp)            3.79

            Apple (Pink Lady)              3.75

            Orange (Mandarin)            3.75

            Yellow grapefruit                3.74

            Blackberries                       3.74

            Raspberries                       3.56

            Apple (green)                     3.54

            Plum                                  3.39

            Pomegranate                     3.32

            Lime                                   2.55

            Lemon                                2.45 

 

More recipes like these can be found in my new book, THE ACID WATCHER DIET  available everywhere books are sold, click here.

 

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Dr. Aviv Power Bar Recipe

Dr. Aviv POWER BAR - A PROTEIN BAR THAT ELIMINATES THE PROCESSED INGREDIENTS FOUND IN MANY PROTEIN BARS

Serves 1

 Ingredients:

2 pitted dates
10 almonds

1 tablespoon of organic, raw peanut butter

1 drops of vanilla extract

1 tablespoon of shredded coconut

 Preparation:

In a food processor add almonds and pitted dates. Grind well for sixty seconds. Place this mixture into a small mixing bowl. Add the peanut butter and vanilla extract. Mix well with a spoon for a couple of minutes. Transfer the mixture to a cutting board and shape it to resemble a standard “power” bar. Coat the bar with shredded coconut on both sides and enjoy one of the healthiest power bars you’ll ever eat!

 

 More recipes like these can be found in my new book, THE ACID WATCHER DIET  available everywhere books are sold, click here.

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PURÉED BUTTERNUT SQUASH SOUP WITH SEARED MUSHROOMS AND HERBS

PURÉED BUTTERNUT SQUASH SOUP WITH SEARED MUSHROOMS AND HERBS  

This soup is perfect comfort food on a cold day.

                INGREDIENTS:

2 tablespoons olive oil

1 butternut squash, peeled, seeded, and cut into 1inch cubes

1 teaspoon dried thyme

3 1/2 to 4 1/2 teaspoons Celtic salt

1/2 cup nondairy milk (organic soy milk, almond milk, or rice milk)

8 ounces cremini mushrooms, stemmed and sliced

2 to 3 tablespoons chopped fresh parsley

 

PREPARATION:

            In a large pot, heat 1 tablespoon of the oil over medium heat. Add the squash, thyme, and 1 1/2 teaspoons of the salt, and sauté for about 10 min­utes, until browned and fragrant. Add 2 1/2 cups water and bring to a boil. Cover and simmer for 10 to 12 minutes, until tender. Stir in the nondairy milk.

Transfer the squash with its liquid to a blender and purée for about 2 minutes, until smooth.

            In a large sauté pan heat the remaining 1 tablespoon oil over high heat. Once the oil is simmering, add the mushrooms in an even layer. Cook without stirring for about 4 minutes, until golden brown. Stir and cook for another 3 to 5 minutes. Sprinkle with the remaining 2 to 3 tea­spoons salt. Transfer to a plate lined with a paper towel to soak up excess oil and liquid. To serve, divide the soup among 3 bowls and top with the seared mushrooms. Sprinkle with chopped parsley.

More recipes like these can be found in my new book, THE ACID WATCHER DIET  available everywhere books are sold, click here.

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BRUSSELS then MUSCLES

Brussels Sprout Salad with Pecans, Raisins and Apple 

Serves 2

 

Ingredients:

1 lb. Brussels sprouts, trimmed, and sliced

1 apple (any but a mac), cored, and thinly sliced/chopped into ½ inch pieces

½ cup raw pecans, chopped

½ cup raisins

2 teaspoons olive oil (1 teaspoon for Brussels sprout prep. + 1 teaspoon for seasoning of salad)

Celtic salt to season

 

Brussels Sprouts Prep:

Preheat oven to 350° F. Trim and slice the Brussels sprouts. Spread them out in a baking sheet and sprinkle with salt. Place them in the oven and roast for about 10-15 minutes. They should still stay crunchy but slightly toasted on the outside.


Final Preparation:
Toss Brussels sprouts along with all fruit and nuts together, season with olive oil and salt, and serve.

More recipes like these can be found in my new book, THE ACID WATCHER DIET  available everywhere books are sold, click here.

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CUKES & WATERMELON "Desire" SMOOTHIE

CUKES & WATERMELON "Desire" SMOOTHIE

serves 2

Watermelon 1 cup

Blueberries and Raspberries, 1/2 cup each

Banana 1

Cucumber 1

Kale  1 handful

Peanut butter, organic 1 tablespoon

Almond milk 1 cup

Ice cubes - 4 (optional)

BLEND & ENJOY!

Take out corner 1: Berry acidity neutralized by nut milk's alkalinity 

Take out corner 2: Anti inflammatory blast with lycopene-laden watermelon and cucumber

b2ap3_thumbnail_cropped-watermelon-cukes-11.12.16.jpg                                         b2ap3_thumbnail_almond-milk-pouring-11.12.16.jpg

 

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RED GREEN BLUE FALL SMOOTHIE

RED GREEN BLUE FALL SMOOTHIE

serves 2

Watermelon 1 cup

Raspberries and Blueberries 1 cup total

Banana 1

Spinach and Cucumber- handful each

peanut butter (organic) 1 tablespoon 

Almond milk  1 cup

ice cubes options

BLEND

ENJOY!

 

b2ap3_thumbnail_2016-10-20-08.18.03.jpg

 

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MIGHTY MANGO  smoothie

MIGHTY MANGO smoothie

SERVES 2

Ingredients:

Guest Star: MANGO- 1/2 cup

Berries: Black & Blue - 1/2 cup

Other fruit: Banana- 1

Greens: Spinach- handful 

Protein: Peanut butter (organic)- 1 tablespoon

Liquid: Nut milk (almond) - 1 cup

TAKE OUT CORNER: BERRY ACIDITY NEUTRALIZED BY NUT MILK'S ALKALINITY

 Adding ice cubes optional, BLEND

 

b2ap3_thumbnail_Mango-2016-09-19-07.32.23.jpgb2ap3_thumbnail_Spinach-Greens-mango-black-blue-jpg.jpg

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PEACH BABY! - ENDLESS SUMMER SMOOTHIE

PEACH BABY!- ENDLESS SUMMER SMOOTHIE

Serves 1

Ingredients: Special guest stars: Peach, Mango (1 cup)

Berries: Strawberry  (1/2 cup),  

Other fruit: Banana (1),

Protein: Peanut butter (organic) - 1 tablespoon

Liquid: ice, Nut milk (almond) - 1/2 cup

 BLEND. 

Take home message: Berry & fruit acidity neutralized by nut milk alkalinity

 

b2ap3_thumbnail_strawberries-mango-2016-09-04-11.12.04_20160907-103310_1.jpg         b2ap3_thumbnail_blender-ice-peanut-butter-2016-09-04-11.15.31.jpg    b2ap3_thumbnail_Finished-smoothie-2016-09-04-11.18.24.jpg

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SPRING IT SMOOTHIE

SPRING IT SMOOTHIE

Serves 1

Ingredients:

Berries: Straw, blue, rasp (1 cup total)

Other fruit: Banana (1)

Protein: Peanut butter (organic) - 1 tablespoon

Liquid: Nut milk (almond) - 1/2 cup

Greens: Spinach - handful

BLEND. 

Take home message: Berry acidity neutralized by nut milk alkalinity

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PEACH BLOSSOM SMOOTHIE

Peach Blossom Smoothie

Serves 1

Ingredients:

1 Peach

1 Mango

1 small banana

1 tablespoon of plain yogurt

½ teaspoon of vanilla extract (optional)

Handful of ice

Blend and serveb2ap3_thumbnail_peach-blossom-prep-3.JPGb2ap3_thumbnail_peach-blossom-with-straw.JPG

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Mexican Shrimp Salad with avocado, black beans, and cilantro

THROW ANOTHER SHRIMP ON THE BarB

Mexican Shrimp Salad with avocado, black beans, and cilantro

Serves 2

 

1/2 lb jumbo shrimp, cleaned and devained

2 tablespoons + 1 tablespoon olive oil

½ teaspoon Celtic slat (¼ teaspoon for shrimp + ¼ teaspoon for salad)

2 romaine hearts, roughly chopped

1/2 English cucumber, cut into half moons

3/4 cup canned black beans

1 avocado, sliced

2 tablespoons toasted and salted pepitas

1/2 cup roughly chopped cilantro

 

Toss the shrimp with 2 tablespoons olive oil and salt. Meanwhile, heat a

large sauté pan over a medium flame. Add the shrimp to the pan in an

even layer, and sear until fully cooked, about 1-2 minutes per side.

Transfer to a plate.

Toss together the romaine, cucumber, black beans, avocado, pepitas,

cilantro, remaining tablespoon olive oil, and ¼ teaspoon salt. Top with the

shrimp and serve.

 

Vegetarian alternative: Don't add shrimp

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VERY VEGETARIAN

Beet and Quinoa Salad with Steamed Kale and Chickpeas 

Serves 2

 Ingredients:

1 small bunch beets (approximately 4 small beets), roasted and chopped into ¼ inch pieces

1 cup quinoa, cooked

½ bunch Lacinato kale (approximately 10 leaves), deribbed and thinly sliced

½ cup chickpeas

¼ cup pine nuts

3½ teaspoons of olive oil (2 teaspoons for the beets + 1½ teaspoons for the salad)

½ teaspoon of Celtic salt (¼ teaspoon for the beets + ¼ teaspoon for the quinoa + seasoning)

Roasted beet prep :

Preheat oven to 350° F. Wash, trim, and dry the beets. Cut them in half, then place them on a large sheet of aluminum foil. Add 2 teaspoons of olive oil and ¼ teaspoon of salt. Rub in the oil and salt and evenly coat. Wrap the aluminum tightly around the beets. Place on a baking sheet and roast until fork tender, about 20-30 minutes depending on the size of the beets. Let them cool, then rub a paper towel over them to remove the skins.


Quinoa prep:
Boil 1¼ cups of water with ¼ teaspoon Celtic salt. Pour in 1 cup quinoa, reduce heat to low, and cover. Simmer until water is absorbed and quinoa is tender and fluffy, about 15 minutes. Turn off flame but keep the lid on and let sit for 5 minutes.


Chickpea prep:
Rinse one cup of dried chickpeas picking out any stones. Place the chickpeas in a large bowl and cover completely with water. Let soak overnight. The next day, strain and rinse the chickpeas, then place them in a medium sauce pan, and cover with water. Add a big pinch of salt, bring to a boil, and reduce to a simmer with the lid on. Cook for about 40-50 minutes, or until soft, but not mushy. Drain and rinse well. Let cool.

 If you want to use chickpeas from a can, please make sure the product is organic. Organic canned beans should only contain water, salt, and beans. To use canned chickpeas for this recipe, just open the can, rinse the beans slightly, and add to recipe.

Kale prep:

In a medium saucepan, heat  ¼ cup of water. Keep the heat low and add the chopped kale, dash of salt.  Cover and let soften for a couple minutes, making sure that the kale still retains some crunch. Drain the excess water, and let cool.

Final prep:

Combine beets, cooked quinoa, kale, chickpeas, pine nuts, 1½ teaspoons of olive oil, and another touch of Celtic salt (if desired).

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Miso Glazed Halibut with Sesame Bok Choy

Miso Agave Glazed Halibut with Sesame Bok Choy 

Serves 1

Ingredients:

5-6 oz. Halibut filet, boneless, skinless
1 tablespoon white miso
½  teaspoon Agave
1-2 tablespoons water
1-2 medium heads of bok choy, roughly chopped
1⁄8 teaspoon Celtic salt
½  teaspoon organic olive oil
½  teaspoon sesame seeds
½ slice of toasted whole grain bread (optional)

 

Prep:

In a medium sized bowl, whisk together the miso, agave, and water. Place the halibut in the mixture and marinate for 15 minutes. Place on oiled aluminum foil, then put onto a baking pan and broil until golden brown and caramelized, about 5-7 minutes. Meanwhile, heat the ½ teaspoon of oil in a large sauté pan over medium heat. Add the bok choy and salt, and sauté until tender, about 1 minute. Sprinkle with sesame seeds.

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Acid Watcher® Nicoise Salad

Acid Watcher® Nicoise Salad 

Serves 2

 Ingredients:

2 X 4 oz. tuna steaks

1 jumbo Romaine heart, chopped

2 hardboiled eggs, peeled and sliced

4½ oz. green beans, trimmed, and chopped into ½ inch pieces

½ cup Kalamata olives, pitted

5 tablespoons of carrots, shredded

1 cup of cucumber, cut into half moons

1/3 cup basil,  chopped

¼ cup of parsley, chopped

2½ teaspoons olive oil (½ teaspoon for the fish + 2 teaspoons for the salad)

¼ teaspoon Celtic salt for the vegetables + a couple of dashes for the fish

 Tuna prep:

Rub medium sauté pan with a cloth containing some olive oil and heat over a medium flame. Sprinkle both sides of each tuna steak with Celtic salt and place in the hot pan. Sear for about 1 minute on each side, keeping the center rare. Remove from the heat and slice.

Salad/meal prep:

Toss together the romaine, eggs, green beans, olives, carrots, cucumber, basil, parsley, teaspoon olive oil, and ¼ teaspoon of salt. Top with the seared tuna and serve.

Notes:

For a vegetarian option, don’t add tuna.

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KALE WRAP AVOCADO BURRITO

KALE WRAP GUAC BURRITO - aka FUN WITH AVOCADO

Kale Wrap Guac "Burrito" pH 6.4 (Vegan)
Serves 1

Ingredients:

2 to 3 leaves of fresh kale

1/3 of a cucumber, scooped out seeds, peeled, finely chopped

Handful of arugula
12 pitted Kalamata olives (drained of oil)

1 ripe whole Haas avocado

1 teaspoon fresh cilantro, finely chopped


Preparation:

Use food processor to combine up olives, avocado, and cilantro. Spread guac tapenade on kale leaf, add cucumber and arugula, roll up and enjoy. The stem from the Kale leaf can replace the proverbial toothpick to keep the Kale leaf from unfurling.

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ALTERNATIVE TO CHIPS & DIP

 

HEALTHY, TASTY ALTERNATIVE TO CHIPS & DIP

Roasted Beets and Fresh Cucumber with Creamy White Bean Dip 

Serves 2

 Ingredients:

1 bunch of small red beets (approximately 4 small beets), roasted and cut into rounds

1 cucumber, sliced

1 cup cannellini beans

¼ cup water

teaspoons of olive oil (2 teaspoons for the beets + ½ teaspoon for the bean dip)

¾ teaspoon of Celtic salt (¼ teaspoon for the beets + ½ teaspoon for the bean dip)

1 tablespoon of fresh dill, finely chopped


Beets prep:
Preheat oven to 350° F. Wash, trim, and dry the beets. Cut them in half for quicker cooking and place them on a large sheet of aluminum foil. Add 2 teaspoons olive oil and ¼ teaspoon of salt. Rub in the oil and salt and evenly coat. Wrap the aluminum tightly around the beets. Place on a baking sheet and roast until fork tender, about 20-30 minutes, depending on the size of the beets. Let them cool, then rub a paper towel over them to remove the skins.

Cannellini bean prep:
Rinse one cup of dried cannellini beans and clean thoroughly. Place the beans in a large bowl and cover with water. Let soak overnight. The next day, strain and rinse them, then place in a medium sauce pan and cover with water. Add a big pinch of salt, bring to a boil, and reduce to a simmer with the lid on. Cook for about 40-50 minutes, or until soft, but not mushy. Drain and rinse well. Let cool.

 if you are using beans from a can, please make sure the product is organic. Organic canned beans should only contain water, salt, and beans. To use canned beans for this recipe, just open the can, rinse the beans slightly, and add to recipe.

Final prep:

Place the cannellini beans in a food processor with the water, olive oil, and salt. Purée until smooth, then stir in the dill. Serve with the sliced beets and cucumbers.

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COLORFUL CHICKEN SALAD

Colorful Chicken Salad (AP)

Serves 1

 Ingredients:

4-5 oz. chicken breast

3-4 oz. of corn (organic)

3-4 oz. green beans

1 teaspoon olive oil

 

SALAD DRESSING:

2-3 tablespoons of Bragg Liquid Aminos

1 tablespoon of honey

Sprinkle of Celtic salt (optional)

 

Chicken prep:

Preheat the oven to 450° F. Place the chicken in a pan and sprinkle with olive oil and a pinch of salt. Place the pan in the oven and roast for about 10-15 minutes, flipping the chicken occasionally. After cooked, let the chicken cool, then chop into small cubes.

 If using frozen corn or green beans, defrost them by placing them in boiling water for about 1-2 minutes. Next, drain corn or green beans well, let them cool off for a few minutes, then chop the green beans finely and mix them with the chicken.

 

Salad prep:
Blend the Bragg Liquid Aminos and honey together. Then add to the chicken and mix it in well. Add a pinch of salt if necessary.

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Top 5 Ways to Add Years to Your Life

TOP FIVE WAYS to ADD YEARS to YOUR LIFE

 By Dr. Jonathan E. Aviv MD

 

 WHAT ARE THE TOP 5 WAYS TO ADD YEARS TO YOUR LIFE?

 It’s all in the word BLESS,

Where B is for Breathe, L is for Love, E is for EAT, S is for SLEEP and the 2nd S is for SKIP, as in exercise or movement. So the Top 5 ways to add years to your life is to BLESS.

And BLESS is about balancing the body and the mind.

 

1. The First way to add years to your life is to BREATHE.

What you Breathe is where it all starts, So DON'T SMOKE. ANY smokable will take away years from your life. Smoke from cigars & cigarettes inflames and swells every tissue in its path. It causes cancer of the lips, tongue, tonsils, throat, vocal cords, lungs and esophagus. For those of you that say “I don't inhale, so I’ll be okay.” I say, show me your superman cape, because you can tell microscopic smoke particles where to go. For those of you that say “I never smoke cigarettes”. I say “A single joint is like smoking a pack of cigarettes.”

So get rid of the smokables and you will add years to your life (1).

 

2. The Second way to add years to your life is to LOVE.

Any kind of love. Love for your doggie, love for your kitty cat. Love for your significant other, love for your child, love for your mother, your father, love for your friend, love for yourself, and, of course, love for your Lord. Unselfish love, including helping others, which is what everyone here is doing today is “necessary for maintaining that body mind balance”.

Having that love, and giving that love, will add years to your life (2).

 

3. The Third way to add years to your life is to EAT.

Eating a balanced diet is critical for attaining longevity. You don't want a deprivation diet, where proteins, fats and carbohydrates are eliminated or severely restricted. Nutritional balance, such as that seen with the Acid Watcher Diet, which is a low acid, high fiber, nutritionally balanced diet, is the goal you want to achieve. One of the key features of the diet is to eat a half a pound of fruit and one pound of vegetables a day. It seems like a lot, but it really isn’t, as an apple and a banana is about half a pound, and 5 medium size carrots is a pound. The nutrients in fruits and vegetables protect your heart and your nervous system, it takes away inflammation in the body, and strengthens the body mind balance.

Eating a healthy, balanced diet will add years to your life (3).

 

4. The Fourth way to add years to your life is to SLEEP.

Sleep is one of the most important factors responsible for maintaining a healthy body and mind. There is a positive relationship between sleep quality, survival, and successful aging. What’s the sweet spot?  Get at least 5 hours of sleep per night, ideally 6-8 hours.

Getting enough sleep will add years to your life (4).

 

5. The Fifth way to add years to your life, the second S in BLESS, is to SKIP, as in exercise or movement. ANY kind of movement, whether it’s walking, climbing stairs, DANCING, or playing sports, will add years to your life.  So get off the couch, get off your chair, get away from your desk and MOVE. People always want to know “how much exercise do I need?” 

The answer is, if you take a brisk walk of only 30 minutes/day, every day, you will add years to your life (5).

 

So the TOP 5 WAYS TO ADD YEARS TO YOUR LIFE  is to BLESS. And this BLESS has ONE DON'T and Four DO’s. DON'T SMOKE, DO LOVE, DO EAT, DO SLEEP, and DO MOVE.

 

Breathe, Love, Eat, Sleep, Skip. Thank you and God BLESS.

 

Sources

 1. Heir T, Erikssen J, Sandvik L. (2013). Life style and longevity among initially healthy middle-aged men: prospective cohort study. BMC Public Health, 13:831.

http://www.biomedcentral.com/1471-2458/13/831

 2. Post, SG. (2005). Benevolent Unlimited Love, Happiness, and Health: Rx “Do Unto Others” Explore: The Journal of Science and Healing, 1(5): 360 – 364.

http://dx.doi.org/10.1016/j.explore.2005.06.005

 3. vel Szic, KS, Declerck K, Vidakovic, M. Vanden Bergh, W. (2015). From inflammaging to healthy aging by dietary lifestyle choices: is epigenetics the key to personalized nutrition? Clinical Epigenetics 7:33.

http://www.clinicalepigeneticsjournal.com/content/pdf/s13148-015-0068-2.pdf

 4. Mazzotti, DR, Guindalini, C, dos Santos Moraes, WA. (2014). Human longevity is associated with regular sleep patterns, maintenance of slow wave sleep, and favorable lipid profile. Front Aging Neurosci., 6(134): 1-9. http://dx.doi.org/10.3389/fnagi.2014.00134

5. Sharma, S, Merghani A, Mont L. (2015). Exercise and the heart: the good, the bad, and the ugly. Eur Heart J.  Jun 14;36(23):1445-1453.

http://eurheartj.oxfordjournals.org/content/36/23/1445.long

 

 

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SUMMERTIME SMOOTHIE

For a delicious, healthy, replenishing, non-acidic, AcidWatcher-safe smoothie try the Dr. Aviv Smoothie:

 

Dr. Aviv Smoothie (pH 5.96)

Serves 1

 Ingredients:

1 handful of ice cubes

½ cup of almond milk

1 cup of strawberries, blueberries or mixed berries

1 banana

Preparation:

Blend thoroughly and drink up.

Notes:
The almond milk neutralizes the acidity of the berries.
 

Modifications and additions:
Add handful of spinach to make Dr. Aviv’s Berry Smoothie Blast! (pH 6.11).

Add 1 tablespoon of hemp protein to make Dr. Aviv’s Protein Smoothie (pH 6.25).

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CANTALOUPE EXPRESS RECIPE

A taste of summer - healthy snack time. It's gotta be hassle-free, quick & tasty. Introducing the Cantaloupe Express.

Cantaloupe Express - pH 5.72
Serves 1

 Ingredients:

6 tablespoons of cantaloupe

1 slice of Buffalo mozzarella, cut up into cubes

2 small sprigs of savory, chopped
2 small sprigs of rosemary, chopped

Pinch of Celtic salt


Preparation:

Place watermelon, mozzarella, and chopped herbs in a bowl. Toss gently, then sprinkle with salt.

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