These past couple of weeks, I’ve been having frequent headaches. But now I know the reason why: My blood too acidic! As Mother was reading an ‘Above Rubies’ she noticed an article by Pearl---- (from Serene and Pearl,) about headache sufferers. She listed a list (well, wasn’t a list, it was a few different things, and I composed my own list,) of high alkaline foods and acidic. SO here the list:(they are in the order of how high the acidity and alkaline levels they have, you would be surprised):

High Alkaline Foods                      High Acidic Foods:

Lemons                                              Artificial Sweeteners
Cucumbers                                          Diet Soda
Leafy Greens                                       Coffee, Black Tea
Watermelon                                         All Sugar
Sweet Potatoes                                    Refined Foods
Millet (type of Grain)                              Meat
Flours: Buckwheat Flour, Quinoa Flour       Cheese
Teas: Herb Tea, Green Tea                      Most Nuts
Oils: Extra Virgin Olive, Flax Seed,            Oils: Canola Oil, Peanut Oil, avoid Vegetable Oil
Red Palm Oil (one of the best!)
Raw and Dried Fruits
Raw and Steamed Vegetables
Raw Honey
Maple Syrup
Nuts: Almonds, Brazil Nuts


Serene also did an article about good and bad fats. Fats you should and shouldn’t eat. I’ll write about that in another post! Don’t have room for it in this one!

    I have stopped drinking tea. But I have been enjoying my herbal tea that Dad brought home for me. As you can see, herbal and green tea are best. And coffee, I have stopped drinking that too. Mother was letting me have some this past month whenever I wanted some. But now, I’m not drinking it at all.

    You can’t cut out all the acidic foods from your diet. You should have a balanced between the two, otherwise you could have problems with being too alkaline. I will be making a parsley salad today. Here is the recipe: (yesterday we went to the store, so I got everything then, these are from the magazine:)

Monique’s Parsley Salad:

1 bunch parsley
4 fresh Roma tomatoes finely chopped
3-4 hardboiled eggs, finely chopped
     Handful of chopped nut, walnuts or pecans
Pour Olive Oil over the mixture.
Sprinkle cayenne pepper and Creole seasoning.
A squirt of Braggs Liquid Aminos.
Stir together. Taste and adjust.
Serves two people.

Safari Dream

In a blender place:
1 banana
2 figs or dates
1 tbs. Safari Red Palm Oil
1 tbs. Flax Seed Oil
1 tbs. Coconut (either the white from the brown coconut, or flesh from the fresh young coconut, or if you have none of these, 1 tbs. Coconut oil or dried coconut.)
Juice of one lemon
Blend until like whipped cream

Ginger Sunrise

2 fresh oranges
2 lemons, peeled with knife, removing yellow rind, but keeping the white pith
1-2 bananas
2 tbs. Safari Red Palm Oil
1 large handful of flax seeds
1-2 handfuls or 2 tbs. Coconut (use on the choices above.)
2 chunks fresh raw ginger (about 1”)
1-heaped tbs. raw honey
Ice cubes
Blend very well in Vita Mix or blender until smooth.

Safari Sunshine Dream

(A cheaper version for the whole family)
5-6 fresh bananas
5 tbs. Safari Red Palm Oil
2 handfuls of flax seed
3 generous handfuls or tbs. of coconut (choices above)
2-heaped tbs. raw honey
Juice three big lemons
1 cup water or water of 1 coconut water if tastes fresh
3 generous handfuls of ice cubes
Blend in Vita mix or good blender until smooth.

I Love Fat Breakfast

Mash 1-2 bananas in bowl
Add 1 tbs. Safari Red Palm Oil, and mash into banana
Add 1 tbs. Falx Seed oil
Juice of one lemon
Optional:
1 tsp. molecularly distilled fish oil
Raisins or chopped dates
Mix all together and enjoy.

And some other recipes from the AboveRubies.org:

TOFU MAYONNAISE

1 cup crumbled tofu
1/4 cup water
1/2 tsp salt
1 1/2 tsp onion powder
1/8 tsp garlic powder
1/4 cup oil
2 - 3 TBS lemon

Put into blender and blend on high until creamy. Will last 3 - 4 days.


TOFU DILL DRESSING (From 'All May be Fed' by John Robbins.)

Use as dip for raw vegetables to topping for baked potatoes.
1/2 LB soft tofu, crumbled
1/2 cup water
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup Tamari
2 TBS chopped fresh dill or 2 tsp. dried dill
1 tsp pure maple syrup
1/8 tsp cayenne pepper

Put all into blender until smooth. Keeps 4- 5 days in fridge.