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strawberries & coconut yogurt-9825

Oh my friends, I miss you so!  This journey of sharing the alkaline lifestyle has taken on a whole new look!  It’s becoming more than I ever thought or imagined it could be.  I am so wishing I could have been here more lately as I really miss this place and all of you!  I’ve been playing contractor & designer as I build a wellness and photography studio to do my work which has kept me very busy for months and far far away from the computer…. sigh.  My iPhone has become my connection to the world-wide web where I have been taking moments to share via my Instagram or my Facebook feed.  If you follow me there you will find micro-blogged posts and recipes until I am settled in my space which won’t be until the fall–eeek!  I am sooo excited to get in there and create but the summer has arrived and my young family is ready to play now!  I’ll be editing my manuscript in between all the fun and micro blogging until September so be sure to catch me there.

untitled shoot-9819

But meanwhile here is a pretty post with a yummy healthy idea for you!  I absolutely could not resist pulling out my serious camera and capturing some of the bounty and beauty of the season to share with you.  We waited for a warm & sunny bright blue sky to pick berries at a local patch.   The kids and I gorged ourselves with juicy deep crimson berries that were warmed by the sun til we couldn’t fit any more in our bellies–creating memories to last us til next summer’s berry picking.  You can see here that my precious Amelia is growing like a weed.  I’ve asked her to stop growing but she just won’t listen!

amelia & summer strawberries

Sooo…..I have a delicious non-fermented young coconut yogurt to recipe for you today.  I suppose I can’t truly call it a yogurt if it isn’t fermented but it has a similar consistency and is full of healthy goodness so I feel as tho I can bend the term.  I could easily have fermented this creamy mixture but I intentionally chose not to and I never do.  Here’s my probiotic/fermented foods perspective.

Call me crazy…. but I just can’t seem to jump on the ‘fermented’ band wagon. No matter how many times I try kombucha or pickled vegetables.   I’ll admit that years ago I used to completely embrace dill pickles (I used to can my own), I loved our family’s traditional Norwegian caraway sauerkraut made with sugar and white vinegar and would die for some San Francisco sourdough bread without even a thought.  It all used to taste quite yummy to me including that sour taste of fruity yogurts.  However, because I have seen the evidence, first hand, of the current epidemic of yeast infested bodies by looking thru a high-powered microscope at many live blood analysis’, I am not sold.  Yes there are some ‘good bacteria’ present in fermented foods that can be beneficial for the health of the gut, BUT……they go hand in hand with yeast, fungus and mold floating around in these foods.

Many, many nutritionists and dietitians are recommending that you adopt fermented foods to help improve digestion because they contain probiotics (the good beneficial bacteria), but….. does it mean that it’s the right thing to do every. single. day??  The folks that recommend fermented foods have the best of intentions and are following a theory of thought that can work for some people when they are more in balance, and in moderation of course. But lots everyday? Hmmmm…..Lets explore this for a bit here.

Yeast plays a massive role in the root of almost every disease, showing up in many ways as symptoms of disease. The yeast in fermented foods such as bread, beer, wine, soy sauces, tempeh, vinegar, kombucha, and including nutritional yeast, etc. is no different from that which forms within our body. Yeast is capable of morphing into fungus and/or mold (this is called pleomorphism) which can escalate our symptoms of disease.  To go right ahead and feed a yeast overgrowth with more of its own kind is not a good idea, no matter how yummy it might taste.  Most people diagnosed with a yeast issue should avoid yeast by adopting an anti-candida diet (95-100% alkaline forming foods) but many people just don’t realize their symptoms of ill-health are related to yeast.   Here’s a list of some of the symptoms.  The grocery store is stacked with fermented foods and yeast or vinegar laden foods in nearly every single aisle that are a huge part of many people’s every day diet. It’s no wonder that so many folks are plagued with these symptoms and don’t realize it’s a yeast overgrowth they suffer from yet they’ve been told to eat fermented foods for digestive purposes.  It can be so darn confusing, can’t it?

A yeast overgrowth begins in the gut as a result of a highly acidic diet as well as from volumes of ingested pathogens as in yeast, fungus and mold especially when there is already an imbalance of the present bacteria populations.  This can also result from internal fermentation from poor food combinations like starch and fruit or meat and potatoes.  The thing is….in an acidic body, yeast fungus and/or mold will thrive while their acidic waste will make the environment even more acidic all of which is the root of almost every symptom of disease.  Until you stop feeding the armies of yeast, fungus and mold with an acidic lifestyle and ingestion of yeast, fungus and mold filled foods, will you be able to get a handle on your symptoms of disease and make progress in your healing.  It can cause everything from toe fungus to hair loss.  It can be such a nightmare when you experience this and is very difficult to bring back into balance.

This delicate flora of the gut can be balanced by highly alkalizing your body and avoiding poor food combinations, eliminating all sugars and starchy foods and avoiding fermented foods until your symptoms subside.  Your gut has the ability to regain balance when you flush the acids and stop feeding the bacteria that thrive on sugars starches and create acidic waste.

I’m not telling you to never ever eat yeast or fermented foods again but if you have symptoms of disease and are not well, perhaps try eliminating it and see how you feel and if your symptoms begin to lessen.  If you are balanced and well with no symptoms, I highly recommend using caution and maybe paying attention to how much you actually consume each day since vinegar lurks in so many products and the kombucha band wagon is tempting.

Summer strawberries

What I have learned about Supplemental Probiotics:

Probiotics are considered to be the good bacteria in the gut that assist in maintaining a healthy flora or environment for optimal digestion.  In The pH Miracle -revised version I learned a new perspective on probiotics than what I had learned in nutrition school and from what other health practitioners are sharing world wide.  What Dr. Robert O. Young (Author of The pH Miracle) boldly says is this: “There’s no such thing as ‘friendly’ or ‘healthy’ bacteria.  Probiotics are transformations of what used to be healthy cells.  The presence of bacteria is evidence of an acidic environment.  Ideally, the small and large intestine will be clean and free of all microforms. You don’t want to be adding any in there!”  What I have come to believe with regards to this perspective is that this would work well when your digestive track is healthy, when you are well and you are eating nearly 100% alkaline foods and you have cleansed well. Ideally, at this point we would not have bacteria in our systems, or very little.  However, most of the world’s population is not consuming a diet this pure thus it is difficult to say no altogether to embracing some form of probiotics especially when there is an imbalance of yeast and other unfriendly bacteria in the gut that is very difficult to balance in those that are highly acidic or continue to eat acidic foods as in animal proteins.

Thus my feeling is that using high quality probiotics to correct a huge imbalance is acceptable for short-term or after an antibiotic if you absolutely must have a prescription.  They can work effectively to rebuild the gut flora and help to heal your digestive tract. The advantage of using a supplemental Probiotic versus a fermented food with probiotics is that you eliminate the yeast, fungus and mold that are created alongside the bacteria strains.

That said, after doing a 10-14 day purely alkaline veggie feast, using no probiotics whatsoever, it IS possible to dramatically reduce the yeast in your system and then further eliminate it with an 80%+ alkaline diet for a few months.  I know this first hand because I have done it!  That said, I do see the benefit of pairing Probiotics with a cleanse when the yeast is prolific.

However, using probiotics which are acidic for extended lengths of time can damage the precious digestive cells and villi (hair-like appendages which line the small intestine) where stem cells build blood cells. Your blood production is serious business and you don’t want to mess with this.  Yes…. some blood is manufactured within the bone marrow but is a small fraction of what is generated from a healthy digestive tract. Thus it is so very, very important to maintain a healthy digestive tract as it is the basis for optimal wellness.

Please note that many folks will debate this issue of minimizing or avoiding fermented foods and probiotics and what the right choice might be.  It’s not my intention with this post (nor in the comments) to engage in a huge debate but to share a perspective that you may not have read that arises from viewing live blood cells and witnessing the micro organisms that are creating havoc in the plasma and damaging the blood cells.  It is a unique view-point that many live blood analysis trained microscopists will attest to and have encouraged with clients that has shown to be very effective.

Now why am I writing about all this Probiotic yeast business accompanied by a coconut recipe??  Well, because if you haven’t heard…..coconut oil is a natural Yeast buster. The natural coconut oil in this yogurt contains 3 different fatty acids Caprylic Acid, Capric Acid, Lauric Acid that have each been found to be effective against the Candida yeast.  Caprylic acid is particularly a potent anti-fungal and kills the Candida yeast cells by interfering with their cell walls. Similarly, Capric acid and lauric acid have a similar effect. Unlike other anti-fungals that can lose effectiveness over time, candida yeast is unlikely to build up resistance to coconut oil.  So if you want to be proactive against yeast imbalance or you are healing one this non-fermented coconut yogurt is ideal.  I haven’t even mentioned the many many other benefits of consuming young coconuts but if you wish to know check this link out.

strawberries & coconut yogurt-9836

Non-Fermented Vanilla Bean Young Coconut Yogurt with Berries

Yield: approve 1 1/2 cups to 2 cups depending on the yield from the coconuts

2 young coconuts
1/2 scraped vanilla bean pod or 1/2 tsp ground vanilla
1 tsp coconut nectar
3-6 drops stevia, as you may
juice of 1/2 lemon

Method
• Open both coconuts, pour off the water and set aside.
• Scoop the coconut flesh into a small colander, rinse and place in a high-speed blender being careful to inspect for bits of hard shell.
• Add 1/2 of the coconut water to the blender.
• Place remaining ingredients in blender and then blend on very low-speed, and very gradually increasing the speed so as to not toss the mixture high up in the blender.  This will result in a creamy mixture free from coconut bits as you pour out of the blender.  If it does splash up do your best to scrape it back down with a spatula into the mixture so it can all be creamed nicely. Adjust thickness with additional coconut water if needed. It should be pourable but not runny.
• Pour into serving dishes and top with fresh picked berries.

Notes: – this mixture will set up if chilled as the healthy fats will harden.  It’s yummy this way too.
- if the coconut meat is very thick it may require extra of the coconut water. If it is very thin use less than 1/2 of the water.  Drink the remaining water if you like, it’s sooo deelish!

-this is also delicious on your chia porridge or with any granola or other fruit you may have.  This makes a lovely breakky but equally wonderful dessert!

strawberries & coconut yogurt-9854

I’m hoping you will give this a try. If it’s the opening of the coconut that might hold you back then check out this dandy tool called the Coco Jack and save 10% with this discount code AlkalizingCoconuts or take a peek at this video that might make is less daunting. Cuz honestly…it’s so worth it for the yumminess and for the amazing health benefits of the young coconut.

I’ll leave you with this intriguing list below. Enjoy the season of warmth and sunshine and the abundance of the harvest.  I look forward to being back here again soon, once I get settled in the studio, with some images of what I’ve created!  Meanwhile…. I’ll see you on Instagram or Facebook!

A green smoothie cheer to you:)

Top 10 Health Benefits of Coconuts from here

  1. Supports immune system health: it is anti-viral, anti-bacterial, anti-fungal, and anti-parasite
  2. Provides a natural source of quick energy and enhances physical and athletic performance
  3. Improves digestion and absorption of nutrients, vitamins, and minerals
  4. Improves insulin secretion and symptoms associated with diabetes
  5. Helps protect the body from cancers due to insulin reduction, removal of free radicals that cause premature aging and degenerative disease
  6. Reduces risk of heart health and improves good cholesterol (HDL)
  7. Restores and supports thyroid function
  8. Helps protect against kidney disease and bladder infection
  9. Promotes weight loss
  10. Helps keep hair and skin healthy and youthful looking, prevents wrinkles, sagging skin, age spots, and provides sun protection
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Sweet Pea & Pearl Onion Pesto Smothered Zucchini Noodles 2 (2 of 4)

Call me a cheat-ster if you like but it’s just the way things go some times!  I am reposting this lovely spring recipe I created that appeared on My New Roots some weeks ago that you might have missed.  If not, I apologize for this not being a fresh new recipe for now.  I’ve been swamped with obligations over business matters for weeks and weeks now that involve a nutrition studio for moi! Yay!  It’s been a real process but it IS going to happen. Currently, the space is undergoing renovations as I type!  I’m loving being a designer again, planning the space and choosing finishes and details that will make it a wonderful place for me to work.  I plan to use it as a photography studio, a studio for recipe creation, a test kitchen as well as a holistic nutrition education studio for sharing my knowledge in person and digitally.  I’m soooo excited to be able to have a place to call my own that is outside of the house. Now I’ll have reason to a wear wardrobe outside of kaftans, LOL!

Sweet Pea & Pearl Onion Pesto Smothered Zucchini Noodles 2 (1 of 4)

In the meantime I haven’t had much opportunity to create something worthy of a post for you so I thought I would share this delicious addicting recipe with you since it’s even more timely now that spring is upon us and these sweet peas will be ready soon!  If you are like my father-in-law and plant your seeds on the Chinese New Year you’ll have some of these lovelies ready sooner than later in the Pacific Northwest.  Otherwise, if you just can’t wait (maybe you’re impatient like the Aries that I am) then frozen organic peas work well too!

Sweet Pea & Pearl Onion Pesto Smothered Zucchini Noodles 2 (3 of 4)

This tasty dish is a little bit raw and a little bit cooked, keeping as many nutrients in tact as possible. It’s kind of a nice combo for this in between time of year. And guess what? It’s alkalizing too….well of course!   This is a great recipe that will help you balance your alkalinity and is a quick and easy recipe to pull together, even for lunch.

The pea pesto is made with a generous portion of peas that are action packed with phytonutrients that provide us with key antioxidant and anti-inflammatory benefits. Peas also contain an impressive amount of health promoting omega-3 fats in the form of alpha-linolenic acid or ALA as well as omega-6 fats called linolenic acids.  One cup has about 30 milligrams of omega-3 and 130 milligrams of omega-6.  As for protein and fibre, green peas pack about 8-10 grams per cup.  These two macro nutrients keep your blood sugar levels well regulated since they support the break down of the natural sugars and carbohydrates as they pass through your digestive tract.

Once thought of as being a starchy vegetable peas are proving to be much more than that. They are effective in lowering our risk of chronic health issues related to inflammation.  And studies show that inflammation is at the root of most health issues, so eat your peas!  While you’re at it, eat your zucchini and some onions too!  All of these alkalizing vegetables in this recipe provide the body with beneficial cancer-preventive nutrients.  You can’t go wrong here so give this recipe a whirl and see how you like it.

Sweet Pea & Pearl Onion Pesto smothered Zucchini Noodles
Yield: 1 lg serving or 2 servings as a light lunch or as a side dish
2  6″ zucchinis, julienned or spiral cut, preferably organic
24 fresh pearl onions, peeled (substitute frozen if need be)
2 cups organic frozen peas
3 tbsp fresh mint, roughly chopped
1/4 cup extra virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp maple syrup or 3 drops liquid stevia
pinch himalayan salt or good sea salt
freshly ground black pepper

Method
•Using a spiral noodle slicer or a julienne peeler make your noodles from the zucchinis.  Place in a medium sized bowl and set aside.
•Place the pearl onions in a covered steamer basket over boiling water and steam for 8-10 mins till layers just begin to separate and they appear translucent. (If using frozen pearl onions your steam time will be a little less). Add frozen peas and steam for 2 minutes longer, stirring at the one minute mark to ensure even cooking.
•Remove from heat and pour half the mixture into a small bowl and the other half into your food processor–be sure to divide the onions evenly.
•To the food processor, add the olive oil, lemon juice, mint, salt, pepper and maple syrup. Process until creamy but not completely smooth, leaving a little texture.
•Now lets put it altogether.  Pour the creamy pea and onion pesto over the noodles, scraping the bowl clean with a spatula.  Using two forks toss the noodles well to coat. Transfer to serving dish or divide into two bowls.  Top with remaining steamed peas and pearl onions. Garnish your bowl(s) with fresh mint and freshly ground pepper. Enjoy:)

Note: This is yummy as is, with the mildly warm pea and onion pesto but it’s also deelish at room temperature.  If this dish stands for more than two hours the zucchini will release some of it’s juices and become a little more tender. It’s still quite tasty this way but is best if eaten within one hour.  Store the pesto separate from the noodles if you are making it ahead. And…if you share this dish between 2 servings maybe top it with some sliced avocado to round it out a little more. Enjoy:)

Sweet Pea & Pearl Onion Pesto Smothered Zucchini Noodles 2 (1 of 1)

Here’s a mini lesson on alkalinity and how it can be of benefit to your healthy lifestyle:

The most alkaline foods are green and of high water content as in cucumber, celery, broccoli, and greens like kale, chard, romaine etc. Lemons & limes are also highly alkaline once metabolized even though they are acidic outside the body before you ingest them.  This chart shows the degree of alkalinity of many foods to give you a better idea.  On this chart you’ll also notice the list of foods that are acidic and their scores that you can pay attention to with regard to the ratio that you include in your daily meals. Pretty much any food that is a concentrated food with low water content, is highly processed or contains sugar–including fruit, is acidic to the body and should be consumed in approximately a 20-30% daily proportion.  If you are seriously ill this ratio will be more like 0-5%.  Please remember to always consult a medical professional when considering a drastic lifestyle change.

Choosing alkaline foods in a 70 to 80% ratio with the balance of acidic foods allows you to still enjoy some of the wholesome foods you are accustomed to. A visual measurement for each meal or over the period of the day is all that is necessary to maintain a balanced intake of alkaline foods.  No weighing or counting of calories is necessary. And guess what?  By following a highly alkaline lifestyle you’ll discover that a bonus side effect is weight loss or a return to your natural body weight.
If you are experiencing any symptoms of ill health you are suffering from over acidification of your blood and tissues.  Alkaline minerals from vegetables help to provide much needed alkaline buffers. These buffers escort excessive acids from the body. When the body is highly acidic from an imbalanced diet of acidic foods deplete of alkaline minerals, the body draws upon its own already depleted supply of alkaline mineral buffers that should be reserved for vital processes within the body. Our tissues, our bone strength and organ function suffer when the very minerals they require for optimal function are robbed to neutralize acids we have ingested.This balancing act occurs at every given moment in our life as our body constantly works to maintain an ideal pH of 7.365 and must do so to keep us alive. The harder it has to work if we are not providing it with supportive alkaline buffering minerals the more bogged down it becomes. At this point the body begins to cope by tucking away the excessive acids that it cannot deal with into fat cells as a way of protecting the body’s main organs from these acids.  This is why one loses weight on an alkaline diet as the acids are bound by fat cells. Flushing acids = flushing fat cells too when a high alkaline diet with substantial water consumption of 3-4 litres of alkaline water each day is followed.Research has also shown that most cancer cells cannot thrive in an alkaline environment but they thrive in an acidic environment.  Thus, it’s to your benefit to alkalize your body as a preventive measure to help avoid cancer and as a way to help reverse symptoms of disease.

You may already be very conscientious with your healthy lifestyle but with a bit of tweaking in the alkaline department you might find you have even more energy, fewer colds and any nagging symptoms slowly dissipate.

To increase your alkaline foods intake it’s as easy as 1, 2, 3…a,b,c…
1. add a green smoothie to your morning or a green juice

2. add a big salad to your lunch or make it your lunch

3. add a salad and steamed veggies to your dinner

And we all know that we need to….
a. drink more water— 3-4 litres of filtered, hopefully alkaline water each day- to flush acids and hydrate the body

b. exercise to flush your lymph, blood and tissues of acidic matter

c. stay on top of your stress levels and find ways to deal with negative thoughts- meditation, yoga etc. (stress causes acids to form within the body)

By slowly adapting your lifestyle and following these basics along with doing a seasonal detox you will keep disease at bay and the cold and flu bugs will leave you for good!

Six years ago, with a dramatic shift to this alkaline lifestyle, I resolved the excruciating pain that I was experiencing from a seriously herniated disc that stopped me in my tracks from living my life. This lifestyle shift resulted in a welcome side effect of easily and quickly dropping 40lbs of post baby excess weight that I was struggling with.

I honestly don’t consider eating alkaline foods a diet at all.  It’s a way of life that my family and I have adapted to that has kept the doctors at bay for years now, I’m counting 7 years at least!  Even in the season of flus and colds, none of us ever becomes ill. I’ll admit that now and again one of us becomes a little under the weather but with a close eye on our symptoms we quickly avert disaster, fending off anything that might keep us from our regular activities.  This is because we definitely zig and zag ( stray somewhat from a balanced meal for special occasions or for travel) now and then or because we don’t always get the rest we need or perhaps we are pushing our adrenals with a crazy schedule.  It’s called living life.  Our sign of intervention is called the sniffly nose. That’s all we need to notice and we jump into high alkaline gear to tidy up the mess we’ve made. It works like a charm!

What I now know for sure is…..you don’t catch a cold, you cause a cold!  The over acidification of our blood and tissues plays a massive role in the deviation from an otherwise healthy body.

Our modern diet & lifestyle is often overly acidic even if we consider it to be healthy thus many of us suffer from a myriad of illnesses that are directly related to an overly acidic body.  But the good news is….. that you can turn your health around by flooding the body with alkalinity.

A green smoothie cheer to your good, alkaline health :)
Julie the Alkaline Sister

 

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Strawberry Almond Steamer – Happy Valentines Day

Pin It With the lead up to the big romantic day I  thought I’d share a pretty pink, creamy steamer you can thoroughly enjoy because it’s a highly nourishing treat that is super easy to make!   It’s as dreamy and delicious as it looks if I do say so myself.  It’s reminiscent of the strawberry milk […]

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Ginger Creamed Pecans & Chopped Kale w/ Pomelo–Beating the Winter Bugs and Blues!

Pin It Taking advantage of winter’s kale bounty makes for some very hearty, yummy salads.  I’m always one to choose a mild cos or butter lettuce come the spring and summer and put the kale in my smoothies and green juice but when the out of season lettuce is less than desirable at the market […]

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Blender Greens and an Alkaline Detox — A Day in the Life

Pin It Yep, it’s that time of year again.  Are you ready to empty out the trash?  Ready to detox your body and revive that vibrant You and totally Rock 2014? Well… if so… this is the post for you!  If you are feeling under the weather like many folks I know keep on reading […]

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Festive Holiday Slaw with Pomegranate, Salted Caramel Pecans & Starfruit

Pin It I didn’t really have a firm plan for this salad. I just gathered lovely things from the market and slowly began to assemble them and it rather grew thru the process of chopping, seeding the pomegranate and then realizing I had bought a star fruit for the kids to try out and Voila […]

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Warm Coconut Almond Nog and Nourishing Raw Cookie Dough

Pin It Brrrrrr……it’s cold outside!  All I can think of is snuggling by the fire with a warm creamy mug of goodness and a book that inspires me.  Add to that a yummy nibbly that will satisfies in more ways than one and life is good.  I fiddled with flavour and texture for this coconut […]

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Pumpkin Pie Smoothie

Pin It As I pinned away on Pinterest this week (I’m building alkaline boards BTW) I couldn’t help but see the excitement building for the US Thanksgiving this week. Things were looking pretty darn yummy as recipes were being tested.  As it turned out for our Canadian Thanksgiving, I was in the middle of a 14 […]

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Melted Tomatoes & Greens with Sprouted Lentils – The Manuscript is Done! Yay!

Pin It So it goes like this.  Girl has herniated disc. Heals it with an alkaline lifestyle.  Starts a blog.  Wants to write a cook book.  Switches careers.  Studies holistic nutrition. Lands thee book deal.  Writes, creates, cooks, styles, and photographs like a madd woman.  Submits manuscript.  Celebrates like nobody’s business! Yee haa! It’s been […]

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Soooo inspired, I had to share!

Pin ItOh hey there:) How are you?  I just had to pop in and say hi and share this inspiring info with you. This post marks the first time ever in over 2 years where there is no recipe! My apologies!  However, I think you will be glad you took a quick read anyways as […]

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Disclaimer: The content on this site is not written with intentions to substitute professional medical advice, diagnosis or treatments. Our content is for information purposes only and should not be used to diagnose or treat health issues of any sort. Our information and statements have not been evaluated by the Food and Drug Administration (FDA) Copyright Julie Cove and Yvonne Becker, 2009-2010. Please do not use or copy any information, recipes or photos without permission or without noting its origins on your blog or website.