The more processed something is the more it is heading down the acid path. Read labels and avoid preservatives, MSG, yeast, mushrooms (they are a fungus), vinegar, sugars, spirulina, chlorella, algae, etc. Note that although spirulina, chlorella and algae may have some nutritional value they are very acidic to the body. Remember it takes 20 parts of alkalinity to neutralize 1 part of acid, so it takes a lot to neutralize acids.
What are natural flavors, really?
Just Like Cheesecake
for the crust:
2 c raw macadamia nuts
1/2 c dates, pitted
1/4 c dried coconut
for the cheese:
3 cups chopped cashews, soaked for at least l hour
3/4 c lemon juice
3/4 c raw honey
3/4 c coconut oil
1 tsp vanilla
1/2 tsp sea salt (optional)
for raspberry sauce:
1 bag frozen raspberries (or preferably fresh raspberries)
1/2 c dates
To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried
coconut on to the bottom of an 8 – 9 inch spring form pan. Press crust on to the coconut. This will prevent it from sticking.
To make the cheese, blend the cashews, lemon, raw honey, gently warmed coconut oil, vanilla, sea
salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.
Pour the mixture on to the crust. Remove air bubbles by slapping the pan on a table. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
To make the raspberry sauce, process raspberries and dates in a food processor until well blended.
(Do not use a blender for this or the raspberry seeds will become like sand)
High cholesterol in mid-life risky
“Things work out best
for those who make the best
of how things work out.”
~ John Wooden