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Acid Watcher ® Diet

Subcategories from this category: pH LIST OF COMMONLY CONSUMED FRUITS (RAW & DRIED)
Posted by on in Acid Watcher ® Diet
Acid Watcher Blueberry Blintzes

Acid Watcher Blueberry Blintzes

 

Serves 3

 

Ingredients:

1 cup of whole grain flower

1¼ cups of almond milk

½ cup of water

1 egg

Pinch of Celtic salt

Pinch of raw (unprocessed) sugar

Sprinkle of vanilla extract (optional)

 

Filling:

1 cup of blueberries

2 teaspoons of raw (unprocessed) sugar

 

In a large bowl, mix the flower, 1 cup of almond milk, 1 cup of water, egg, salt, sugar, and vanilla. Mix well with a whisk or electric blender. To achieve the right thickness, you may add several tablespoons of milk or water.

 

In a medium frying pan, add a few drops of olive oil or coconut oil and heat on medium heat. Use a ladle to spread out batter in pan. The best way to spread out the batter is to lift up the pan from stove and slowly pour the batter, starting at the top of the pan while tilting it around to allow the batter to spread evenly in a thin layer. Once spread out evenly, place the pan back on the stove and cook crepe for a couple of minutes. Loosen the edges of the crepe by using a thin flat spatula, flip the crepe, and cook for several minutes more.

 

After crepe is cooked and moved onto a plate, simply repeat the process until all of the crepe batter is used up. Ideally you should use a non-stick pan at least until you become proficient in crepe making. It is not necessary to add oil in between every crepe you make because as a reflux sufferer, the less oil you use when cooking, the better.

Filling:

In a medium saucepan, add about 8 oz. of fresh blueberries and 2 teaspoons of raw (unprocessed) sugar. Mix well and bring to a boil. Slightly mash the strawberries with a spatula to help them release their juice. After a couple of minutes, remove from the stove.

 

Final Prep:

Take one crepe and add a tablespoon of the filling to the middle. Wrap it up either into triangles or the way you would wrap a burrito or blintz. Repeat the process with the remaining crepes and filling, then enjoy.

 

cup carob chips

1 cup coconut milk

1 tablespoon carob powder

¼ teaspoon vanilla extract

¼ teaspoon cinnamon

 

Bring water to a gentle boil in a double boiler. Reduce the heat to medium-low.

Combine all of the ingredients in the top of the double boiler and continually whisk the mixture, as the carob chips melt, for 4 to 6 minutes. Serve immediately.

 

 

 

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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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