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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


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


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


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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Posted by on in Acid Watcher ® Diet



Roasted Beets and Fresh Cucumber with Creamy White Bean Dip 

Serves 2


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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Posted by on in Acid Watcher ® Diet

Colorful Chicken Salad (AP)

Serves 1


4-5 oz. chicken breast

3-4 oz. of corn (organic)

3-4 oz. green beans

1 teaspoon olive oil



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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Posted by on in Acid Watcher ® Diet

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


Dr. Aviv Smoothie (pH 5.96)

Serves 1


1 handful of ice cubes

½ cup of almond milk

1 cup of strawberries, blueberries or mixed berries

1 banana


Blend thoroughly and drink up.

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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Posted by on in Acid Watcher ® Diet

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


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


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

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