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A very interesting thing just happened. I was gong to throw out an egg carton and had already put it in the trash when something made me take it out and look at it to be sure there was nothing living on it. I protect roaches or anything alive, figuring they have as much right to life as I do. I looked at the box from all angles except one because I had only one hand free and it was holding the box. Nothing there, so I was going to put it back in the trash when I felt that I had to look at that one spot I had not seen. I freed the other hand and looked, and there was a baby roach in that one spot. I tried to get him off but he kept running all over the carton until finally I thought I saw him jump down to the oven I no longer use which at that point was about 3 inches away. But still, I decided I had to look again, and sure enough he had not jumped. Finally I put the side he was on against the grill and he gracefully got off. I had not seen him, or any roach, as a matter of fact, but I sensed that he was there, and in the one spot that I could not see. I now have a totally new understanding of our ability to sense the universe. You may think that’s quite a leap, but just think about it (aside from the fact that you think I’m crazy to care about a roach).

Tofu Supreme. One of the best dishes up here.
Believe me,  I’m not selling anything. You know how tofu has no taste. And yet it is high protein, fermented, alkaline and very good for you. So how do we work with something which has virtually no taste? Eat it with something which does, or coat it with something else. In this dish, I selected both. First, olive oil very hot in the pan and added the tofu cut into small bits. Be sure they are more or less dry. Cook until slightly brown on all sides and then add a small amount of chili sauce – your choice on mild to hot. At the same time and in the same pan, fry 3-5 slices of onion depending on size, sweet potato cubed or peeled with skin, and mushrooms. If you are cooking just for yourself, this can all be done in one pan. While doing this, soften up the red bell pepper rings in another pan by boiling. When any one of the entries in the first pan are cooked, get them out of there, and continue with the rest. While the main parts are still cooking, add turmeric, basil, oregano, sea salt, and coriander. Once everything in the frying pan is cooked, mix it all together and add some bits of soft cheese (this dish has kashkaval sheep cheese). Place the softened up bell pepper rinds in the cleaned and reheated frying pan with some olive oil, and dump in your mixture. Slice of cheese on top. Cover until cheese is melted. Very high alkaline dish except for the sheep cheese which is very low acidic, and the 1/8th cup of red wine I had with the plate. And dessert? Cottage cheese with a thick date syrup. If you have never tried it, you should. alkaline/acidic charts  http://www.rense.com/1.mpicons/acidalka.htm

Sesame Seeded Flowering Broccoli With Onion and Tomato. About the flowering part? Means it’s at least 2 days after the shopping. Timing is not always perfect. About the stems? Cut off and discard the bottom 1 inch and cook along with the rest. Very good for fiber which we need, and with the sauce which I put on the “log” pile after the shoot, it was delicious. Do not fry too long. You definitely do not want that soft mushy feel unless you just came back from the dentist and the hour has not yet lapsed. The sauce? Definitely acidic but alkaline can get sort of boring. Just keep it in proportion (much lower) than the alkaline stuff. This dish definitely favors the alkaline. Sauce: Flour, milk, water, instant mushroom soup. Except for the water, it’s all acidic including the “instant” part of the mushroom soup. Enjoyed with a quarter cup of red wine. Yup. You guessed it. So, it’s 50/50 alkaline/acidic.

 Had lettuce leaves which I could either eat now or forget it. It’s amazing how time has a habit of forcing our hand – eating green is not necessarily a given. So, in the interests of balance and our good health, maybe we should always buy more lettuce, broccoli, etc. than we think we need and then we will really eat healthily just keeping ahead of throwing it all out and wasting our money. This was one of those times. Washed it all, cut it, added cucumber slices, walnuts, almonds, raisins, and then in a moment of sheer perversity poured on some trailmix just to get the crunch and the potpourri of dried fruit bits which are impossible to identify. Then 2 tbsp of mayonnaise, dash of olive oil, and significant amounts of cumin, basil, garlic powder, sea salt, coriander, thyme (or za’atar). Cubes of sheep cheese would have been great but I was out. Note to self: I don’t think I like the taste of a lot of cumin. Cumin http://whfoods.com/genpage.php?tname=foodspice&dbid=91 is great health-wise but, depending on the dish, in smaller amounts (stimulates enzymes needed for digestion, and a source of iron needed for the transport of oxygen, and a necessary part of the body’s production of energy and metabolic processes) It also has some very impressive healing properties http://www.hashmi.com/cumin_seeds.html One word of caution: The page advises pregnant women not to use a lot of cumin as it may lead to abortion. My tendency is to really dump spices on. The tortilla chip ring was made with, that’s right, a tortilla, fried in butter, and then sliced with a pizza cutter. Really enjoyed the salad. 

Another salad
Lettuce, sprouts, hummus, cherry tomato, kashkaval cheese, shelled sunflower seeds (forgotten and eaten afterwards). Just be sure that the lettuce is finished as an eatable salad before putting on all the extras. Olive oil, oregano, thyme, coriander, sea salt, and optional curcumin (turmeric) and cayenne pepper. Will leave you with the feeling that you have just had lunch. Few small salads can do that. This basically covers almost all of the vegetarian categories except for fruit and nuts.

Single Dish High Alkaline Meal For One
1/2 small potato with jacket (cubed)
1/2 small sweet potato with jacket (cubed)
1/2 medium onion diced
1/4 cauliflower (cubed)
1 clove garlic diced
1 carrot shaved with a peeler
30 +- small cubes of tofu
1/3 cup of diced kashkaval or other sheep/goat cheese
handful sunflower seeds
dash of red wine (preferable sweet)
Olive oil for frying
2 tsp oregano
2 tsp coriander
basil (optional)
sea salt to taste

Fry the cubed potato on low flame first since it takes the longest to cook. When it is almost ready, add the sweet potato and cook both covered, occasionally stirring. When the sweet potatoes are almost done, add everything else except the cheese, plus the wine. Cover and continue cooking on low flame stirring occasionally. When ready, which means everything is still hard and not soft except the 2 potatoes, add the cheese and cover for 1 more minute. Serve. If you must have a topping, sour cream sounds good but I have not tried it.

 The Greening of My Diet
Well, once again it is time to eat. And it is said that you should not have spinach more than 2 times a week. But my question is “Who even wants one time?”. But It fills in a lot of gaps in our diet. More than 100% of daily requirement in vitamin K, and over 300% in vitamin A, 80% manganese, and 60%+ folate not to mention the magnesium, iron, vitamin C, and then it goes down from there for 15+ other important vitamins, minerals, and enzymes. Truly a miraculous vegetable. And it’s alkaline which means health for the body when it is in balance with the acidic which means at least 70% to acidic’s 30%. So yes, with a little butter and sea salt, which really brings out the taste, I fully enjoyed it. And 1 cup of it provides cancer and cardiovascular protection, bone upkeep, anti-inflammation protection, support of mental processes, eyesight protection against degeneration, and iron for the transport of oxygen throughout the body. But, after eating it, I push it to the back of my mind with the feeling “Well, that’s aken care of for a while”. If one of our favorite crunchy sugar coated breakfast cereals had what spinach has, we would all be healthy. And as for the brussels sprouts, don’t get me started. And then there is the salad which includes 1/2 apple, 1/2 banana, the part of an avocado which was ripe enough to eat, and only basil as a spice. With all the health in this plate, I figured I could risk not pouring on the spices as I usually do.

Okay, so it’s not James Beard or Betty Crocker perfect, but its the concept which counts – IN EVERYTHING (take the world for instance). Now, this plate. Don’t put cinnamon in the pancake batter. May cause it to stick to the pan (have to check this out again). Do not put the batter in after cooking another part of the dish without cleaning and new oil. Sticks to the pan. Which is all why this is the second pancake I cooked in 10 minutes. The first one? Well, I can use the pieces to put peanut butter and honey on for snacks over a three day period. And about the apple? For breakfast you do not want something sour. You probably had enough trouble getting out of bed. So use a red delicious or golden but stay away from the granny apples http://www.professorshouse.com/food-beverage/food/types-of-apples.aspx  Fry the apple thinly sliced in olive oil. Level tsp of baking powder in the pancake batter (I forgot it on the second time around), and add sunflower seeds and raisins if you have them. The walnuts are for Omega -3 primarily for the smooth flowing of the platelets, with real maple syrup. The final touch – cinnamon and sugar on the apples.

 STORY and I don’t know if you can tell, but this is stone cold. It isn’t supposed to be, but the battery needed recharging. I was hungry. Reminds me of Cat. She may want to go to the bowl immediately when I put it down, but she goes, sniffs it, turns around and comes over to me to be petted, or to thank me – haven’t figured out which one yet. But, if I pet her for too long, she puts her mouth on my hand as if to say “one more and I bite”, as she literally races back to the bowl. Back to the mound. Could only eat half of this, at least the couscous – I ate all of the topping. Which is point number one. This is only 1/2 cup of couscous prepared with double the amount of boiling water – one cup, which is poured over it and let sit for 10 minutes. Added some butter and sea salt, and a half tsp of cayenne pepper sauce. You have to taste this. Start small until you get the taste you want. Remember, tasting is an art, or you potentially end up with nothing left. As for the topping, you know how tofu tastes like nothing. Well, I’m going to fix tha. Very small cubes of tofu, and small cubes of onion. Be sure to cut the onion in half, cut a latticework across the top in both directions _|_|_|_|_ and then slice for instant cubes without the tears. One clove garlic, tsp basil, oregano, thyme, sea salt to taste, and once the onion is cooked (the tofu does not brown well), add your best cheese – in my case kashkaval sheep.

Truly feeds the ‘kid’ in you, and with all of the uug… alkaline stuff. If I get sick now, I’ll know someone poisoned me. And since I know of nobody who might want to do that, reaching 100 is definitely a possibility. Wild rice or at least natural (unpolished), sweet potato unpeeled, carrot (peeled), cooked together until the rice is done. Add raisins, cinnamon, and a sweetener (I used 1 tsp date syrup [alkaline]), salt (sea) to taste. Remember, you have to have something to balance out the coffee, the pastry, plus all of the junk food nibbled on, not to mention the cheese, soft drinks, and meats. Balance is the word. If you do not have it, you are an accident waiting to happen. Do a simple test. Ask yourself if you are eating right. Then listen. The first thing which comes back is correct, without all the rationalization. And if it’s “yes”, I may see you around when I reach one hundred.