From the kitchen of Deborah Page Johnson

Deborah's Famous Fudge - from our pH kit

The Perfect Alkalizing Breakfast - from our pH kit

Creamed Spinach Soup - from our pH kit

Whole Quinoa Pilaf - from the Feel Good Food Guide

Carrot Muffins / Cake - from the Feel Good Food Guide

Deborah's Famous Fudge

• 1 cup whole raw almonds
• 1 cup raw almond butter
• 1/4 cup carob powder
• 1/4 cup Spectrum non-hydrogenated shortening
• 1 tablespoon alcohol-free vanilla extract
• 1/2 teaspoon liquid stevia

Coarsely chop the cup of raw almonds in a food processor or by hand, remove from processor and set aside. Place remainder of ingredients in bowl of processor and process until well combined. You may need to stop and scrape sides, the mixture will be very thick. Taste and adjust sweetness add more stevia at this time.

Be advised, too much stevia will leave a bitter aftertaste.

Once combined add chopped nuts and process just until nuts are evenly distributed in mixture. Scrape out onto a cookie sheet covered with wax paper and refrigerate. The fudge will remain soft but will harden once cooled. Cut into bite-size pieces and enjoy.

If you do not have a food processor you may combine all ingredients by hand. You will need to kneed as you would bread dough.

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The Perfect Alkalizing Breakfast

• 1 ripe avocado
• 6 inch piece cucumber
• 1 cup fresh spinach
• 1 cup fresh cilantro
• 1 lime, juiced
• 2 tablespoons Udošs Choice Oil
  (found in Natural Food Market or Health Food Store)
• 2 cups organic vegetable broth
• 1/2 teaspoon Real Salt or Sea Salt

Place all ingredients in the bowl of a blender and blend until smooth. Taste and adjust flavors (salt and or lime) and thickness, you may wish to add more broth. I start out almost everyday with this yummy non-sweet smoothie.

This recipe is my variation of a recipe from the kitchen of Shelly Redford Young co-author of The pH Miracle. There are many alkalizing recipes included in the book. Donšt forget to check out her recipe section in the back half.

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Creamed Spinach Soup

• 1 - medium sweet onion, coarsely chopped
• 2 - cloves garlic, cut in half
• 2 - tablespoons extra virgin olive oil
• 1 - package fresh frozen organic spinach (thawed) or 1 bunch fresh (washed and drained)
• 1 - ripe avocado, peeled and seeded
• 1 - cup fresh organic Italian parsley, coarsely chopped
• 1 - cup fresh organic basil, coarsely chopped
• 1 - inch piece of jalapeņo pepper, seeded (adjust to taste)
• 2 to 4 cups of organic vegetable broth
• 2 - cups artichoke hearts (I use fresh frozen, thawed)
  Stay away from artichoke hearts canned in vinegar and/or preservatives
• 2 - tablespoons Bragg Liquid Amino's
• 2 - tablespoons Udo's Choice Oil or extra virgin olive oil
• 1 - teaspoon Sea Salt or Real Salt to taste

In a heavy (not aluminum) skillet, sauté onion and garlic in two tablespoons olive oil until translucent. Place cooked onion, garlic and all juices in the bowl of a blender. Add spinach, parsley, basil, pepper and two cups of vegetable broth. Process on low until well combined then increase the speed to high.

Through lid pour in vegetable broth until desired consistency is reached. If you have a Vita-Mix or comparable blender that will heat the soup, do so. Return blender to low position, chop artichoke hearts, do not over blend.

You may also eat this soup cold or at room temperature. If you need to heat the broth, do so after the artichoke hearts are chopped. Do not allow this to boil. If the soup is too hot for your finger (over 114 degrees) you have over heated the soup.

Just before serving add Bragg's, Udo's and Sea Salt. If you are not going to eat the soup all at once add the last three ingredients, proportionately to individual servings.

Note: Boiling will kill the natural enzymes in the greens. Allow your body to "burn" the nutrients, not the stovetop.

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Whole Quinoa Pilaf

We have become accustomed to rice being the only grain used in a whole grain form. What a shame. All of the grains may be eaten and enjoyed whole. Quinoa is my personal favorite, for texture, taste and nutritional value, it is unsurpassed. Quinoa can easily stand in for rice or couscous, hot or cold. Whether itšs a quick fix for a cool night main course, or as a tasty side dish, whole grain quinoa will become a family favorite.

10 Minutes to Prepare
15 - 20 Minutes to Cook
1-1/2 Quart Sauce Pan with Lid
Heavy Skillet
Serves 4 as a Side Dish

VARIATIONS

• Add 1 cup sliced black olives
• Add 1/4 cup each, chopped green peppers, green onions, mint, parsley and grapes, toss with Cilantro & Lime Dressing page 91. chill and serve.
• Combine ingredients from other days of the rotation, example brown rice or millet, slivered almonds, sesame seeds, parsley and dill with sesame oil - or - toasted buckwheat groats, toasted pumpkin seeds and kale with canola oil - or - kamut, walnuts, peas, onion, garlic and basil with olive oil - etc.

Ingredients

• 1 cup whole grain Quinoa uncooked
• 1-3/4 cups pure Water
• 1 tablespoon Sunflower oil
• 1/2 teaspoon Sea Salt
• 1/2 cup hulled Sunflower seeds
• 1 tablespoon Flax seeds
• 1 cup finely minced Spinach

PREPARATION

Wash quinoa in cool water to remove bitter outer coating (if you do not do this, it will be too bitter to eat) drain. Place in pot with water, oil and salt, bring to a boil, cover with lid and turn heat down to a simmer for 15 minutes or until all water is absorbed.

While quinoa is cooking, prepare other ingredients. In a dry heavy skillet toast sunflower seeds till golden. Mince fresh spinach.

Combine all ingredients, cover and allow to rest 10 minutes. Serve hot or chilled.

SERVING SUGGESTIONS Serve in a bed of fresh spinach leaves with quartered artichoke hearts on the side, drizzle all with Herbed Sunflower Oil and Tarragon. Or chilled and scooped into the center of a tomato flower for an afternoon lunch. Stuff into prepared sweet peppers or eggplant and bake.

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Carrot Muffins / Cake

Being a purist, I made this recipe for a year using barley flour (all ingredients from day two of my rotation). It was OK but not the wonderful carrot cake I remembered! Then it hit me - use spelt (from day four) or gluten-free rice. What can I say ?

One year I put the baked muffins in special Easter paper cups, placed little plastic bunnies in the tops and wrapped all in cellulose and ribbon. A chocolate bunny wouldnšt have made my five year old happier.

Batter 15 Minutes to Prepare
60 65 Minutes to Bake
Oil Muffin Tins/Pan, Lightly Flour
Oven Temperature 325°
8 Reg. - 24 Mini Muffins - 8"x 8" Pan

VARIATIONS

• Any flour may be used, please see conversions page 171.
• If you cannot use pineapple, try a grated apple or pear in chunky applesauce or organic pear baby food to equal the amount of pineapple.
• If you wish, frost with any Cake Topper ideas pages 150-153. Garnish with pecans and carrot curls.
• This is a good recipe to make ahead and freeze. If you are going to freeze, do not defrost until just prior to serving.

Ingredients

• 1 cup packed grated Carrots
• 1 - 16 oz. can crushed Pineapple or fresh, with juice
• enough pure water (if needed) to bring Pineapple and juice to equal 2 cups
• 2 tablespoons Tupelo Honey or Agave Nectar
• 1/4 cup Walnut oil
• 1/2 teaspoon Stevia
• 1-1/2 teaspoon ground Cinnamon
• 2 cups Spelt flour or 2 cups Rice flour with 1/2 cup Tapioca flour
• 1/2 teaspoon Vitamin C Crystals
• 1 teaspoon Baking Soda
• 1 teaspoon Sea Salt
• 3/4 cup chopped Pecans (optional)

PREPARATION

Combine first seven ingredients. Mix the four dry ingredients together and add to the liquid previously prepared. Gently hand stir. If you wish, add the nuts at this point. Do not over stir. Spoon into a well oiled and floured cake pan or muffin tin. Bake for one hour at 325° or until tests done with toothpick.

SERVING SUGGESTIONS

Serve with chicken or turkey breakfast sausage, a fruit salad using the fruits of the day and a cup of herb tea for a delightful Sunday brunch. Tasty lunch box treat. Serve to guests with a dollop of Coconut Pudding and pineapple chunks as garnish.

Note: Omit honey if on a candida diet and add extra stevia to taste

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