Are you one of those people who feel like they’re lost in the tons of suggestions about the right diet menus to schedule and eventually eat? Well, you’re not to be blamed for that because there really are a lot of misconceptions about proper diet and diet menus roaming around books and write ups today. The best way to determine, which is correct and, which is not, among the many contradicting guides is by one simple evaluation of the very things we call facts. With that, let’s start with the main fact. Fact: Our body is one big litmus paper that reacts to acidity. The food that we eat could either be acidic or alkaline, each of these two properties would either complement or contradict the other, and the result of their interaction would be the state of your body, whether you’re healthy or not. In order to be healthy, your blood’s pH must reach the prescribed balanced state of great health. In the book â€Think, Act, Love, Lose Weightâ€, the author said that according to Dr. Robert Young, the prescribed balance state ranges from 7.350 to 7.380, with 7.365 as the ideal level. PH level is a scale from 1 to 10, and the given figures tell us that the body needs to be more alkaline than acidic. Now that you know that the body needs more alkaline than acids, always remember that it takes 20 times alkaline to neutralize a given amount of acid in your blood. Acidic foods are everywhere nowadays, and most of them are the most popular ready to eat foods and beverages in the planet. Soft drinks and coffee are two of the most prominent examples of acidic beverages. For or us to successfully â€alkalize’ our bodies, we need some sort of detoxification. This detoxification, however, is not the type wherein we take in chemicals just to cleanse our blood. It only involves the supposed to be simple, but hard to maintain, change of food preferences. The best diet menus must promote alkaline foods, and discourage acidic ones. Here are some recipes suggested by Shane Jeremy James in his book Think, Act, Love, Lose Weight: 1. Buckwheat Pancakes (Breakfast) 1 cup buckwheat flour, cup ground flaxseed, cup hemp flour, 2 tsp baking powder, 1 tsp cinnamon, tsp nutmeg, 1 banana, 2 cups of water, cup barley flakes (or buckwheat, sprouted or cooked) Mix buckwheat flour, flaxseed, hemp flour, baking powder, cinnamon and nutmeg in a bowl. In the processor, process the banana and water and add all dry ingredients, until mixture is smooth. Stir in barley flakes with a spoon. Makes 2 large servings 2. Toasted Cinnamon Apple Cereal (Breakfast) apple diced, 1 cup oats (gluten-free, add sprouted or cooked quinoa), cup diced almonds, cup ground flaxseed, cup hemp flour, cup unhulled sesame seeds, cup sunflower seeds, tsp cinnamon tsp nutmeg, tsp ground stevia leaf, tsp sea salt, cup hemp oil, cup molasses, 2 tbsp apple juice Preheat oven to 250 F. Blend together hemp oil, molasses, and apple juice. Combine apple, oats, almonds, ground flaxseed, hemp flour, sesame seeds, sunflower seeds, cinnamon, nutmeg, stevia, and sea salt. Mix well all liquid and dry ingredients. Use coconut oil to spread on a baking tray (lightly oiled). Bake for 1 hour and let cool. Makes about 5 servings. 3. Drink or use Almond milk or rice milk instead of dairy milk. Soy milk is also a great option. 4. Fish Fillet (Lunch or Dinner) One 48ml. box of coconut cream, tsp. real salt, tsp. pepper or cayenne or zip, lemon (juiced) For 2 hours, marinate fish in the refrigerator. Cook fish on low-medium heat in saucepan, flip over for 1 to 3 minutes and let the fish absorb the flavor of the sauce. 5. Spicy Eggplant Pasta (Lunch or Dinner) 7 oz. (200g) spelt pasta, 1 fresh eggplant, 1 fresh red bell pepper, 1 medium onion, 1 clove of garlic, 1 small chili, 1 cup yeast-free vegetable stock, 1 handful of fresh basil, teaspoon organic sea salt, 1 pinch of cayenne pepper, extra virgin olive oil Cut peppers and eggplant into cubes; chop onion, garlic, chili, and basil into small pieces. Heat olive oil in pan. Stir fry garlic and onions for a few minutes. Add pepper cubes, eggplant, and chili, and stir fry for another 2 to 3 minutes. Dissolve yeast-free vegetable stock in cup of water (see directions) and add to pan. Simmer on low for approximately 10 minutes. Occasionally stir. Add basil and season with cayenne pepper and salt. Pour sauce over pasta. 6. Pea soup (Soup) 2 carrots peeled, 2 celery stalks, cut as desired, 6 sprigs parsley, 1 onion, chopped, 4 cups water 2 cups crisp-steamed green beans, 1 1/2 cups crisp-steamed asparagus, Dash of mace, 1 bay leaf, 1 tsp. vegetized or real salt. In food processor, chop all vegetables and add to 4 cups of water or vegetable stock in a soup pot. Cook until vegetables are softened -- about 8-10 minutes -- then place contents into a blender and puree until thick, creamy texture is achieved. Add sea salt and seasonings. Serve warm. 7. Healthy Guacamole Salad (Salad) 3 avocados, finely chopped; 4 tomatoes, diced; tablespoon garlic, minced; 1 bunch cilantro, chopped; to pound baby romaine, mesclun, or regular romaine lettuce, chopped; juice of 1 lime; 2 tablespoons agave nectar or 1 stevia pack; celtic sea salt and freshly ground pepper to taste. Mix and enjoy There are many recipes available in the book, and you can always experiment on your own. Many fruits, vegetables, and substitutes are just waiting to be tapped to provide healthy and delicious diet menus. But always remember that you should always consider alkalinity in any diet menu that you make, always opt for health so you could always enjoy life.
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