Archive for March, 2012

Acid and Alkaline Forming Foods

Monday, March 12th, 2012

Acidic foods can exacerbate underlying inflammatory reactions that can make cervical fluid hostile, and the entire body, including the uterus, joints, muscles, and tissues reactive. An alkaline environment is at rest, and conducive to growth, restoration and receptivity. Keep in mind that dietary intake is only one source of acidity in the body. A stressful, reactive lifestyle leads to an acidic, reactive body. A restful, restorative approach to life is more conducive to alkalinity.

How do you know if your body is acidic or alkaline?

You may test your urine with pH strips, which you can purchase at most drug stores.  Match the color of the pH paper to the chart and it will tell you if your body is acidic – below 7, or alkaline – above 7.  The idea pH for your body is a pH of 7.3  The range can be between 7.0 and 7.8

Here is a checklist of acidic and alkaline foods.

Highest in Acid Forming Foods:

Alcohol, artichoke root, barley, bread, buckwheat, caffeine, coffee, corn (when processed and not fresh), custards, drugs, most flours, ginger preserves, honey, lentils, pate, oatmeal, peanuts rice, rye grain, soy bred, soy noodles, sorghum, spaghetti, and other pastas, sugar cane, raw beets, tobacco, walnut, wheat.

Acid Forming Foods:

Dried beans, cashews, coconut, cranberry juice and concentrate, egg yolk, filberts, fruit jellies, (canned jams, sulfured, sugared, dried), grapes, pasteurized milk products, dry peas, pecans, Damson plums, tofu, fries and water-chestnuts.

Acid Forming Fats:

Butter, cream, margarine and lard.

Neutral Oils – Cold pressed or expeller pressed only:

Almond, avocado, coconut, cottonseed, linseed (flaxseed), olive, safflower, sesame, sunflower, and walnut.

Highest Alkaline Forming Foods:

String beans, banana, dandelion greens, dates, figs, prunes, raisins and Swiss Chard

High Alkaline Forming Foods:

Almonds, asparagus, avocado, fresh beans, beets, black-berries, carrot, cranberries, chives, endive, sour grapes, kale, dried peach, persimmon, plum, pomegranate, raspberries, rooibos tea and spinach.

Alkaline Forming Foods:

Agar, alfalfa, apple, fresh apricot, globe artichokes, bamboo shoots, snap beans, sprouted beans, most berries, broccoli, Brussel sprouts, cabbage, cantaloupe, cauliflower, celery, cherries, chestnuts, chicory, coconut milk, collards, corn (when fresh), cucumbers, daikon, eggplant, escarole, garlic, ginger root, gooseberry, grapefruit, guava, horseradish (fresh and raw), kelp, kohlrabi, leek, lemon, lettuce, line, loganberry, mango, melons, raw, milk, m illet, acidophilus yogurt and whey.

The Conscious Frittata – Cooking for Fertility

Monday, March 5th, 2012

The Conscious Frittata recipe was a gracious contribution from one of our favorite chefs, Caspar Poyck, who joined us at our Ojai retreat a few years back.  Check him out on his website: and his blog: You can like him also like him on facebook to learn more.   Here’s Caspar’s take on eating along with his delicious nutrient rich egg frittata recipe. Enjoy!

How we eat may be more important than What we eat! There is a culinary chicken-and-the-egg situation at play. The foods (What) we eat affect our body and How we eat, feel/think also creates an environment of bio-chemicals, hormones and endorphins inside our body which in turn affects how our foods process. Start your day off with ease and grace. Eggs are a great source of choline, which is essential for brain-health and of course an age-old symbol of fertility!

Serves 2

Cooking time: 15-20 minutes

1 tsp extra virgin olive oil

4 organic, free-range eggs

2 tablespoons sliced black olives

1 tablespoon julienne sliced sun-dried tomatoes

1 celery stalk/rib thinly sliced

2 basil leaves sliced into thin strips

4 sliced crimini mushrooms

1/3 cup grated cheese (optional)

a dash of cumin, cinnamon, salt and pepper

Beat the eggs in a bowl while slightly browning the mushrooms in a pan with olive oil. Add the other ingredients to your eggs and beat again. Pour the egg mixture into the pan and let cook for a while until the bottom starts to feel solid (gently jiggle the pan). If you chose to add the grated cheese, do that now and then instead of flipping (and tearing) the frittata, put the pan underneath your broiler and keep watch until the top is golden brown. Serve on a slice of toasted sprouted or rye bread with your favorite. Eat without distractions and with a smile.