Non Dairy Pudding

I love the smell of strawberries gently simmering on the stove. Today I made some non dairy chocolate strawberry pudding, and it turned out to be delicious! Normally I use carob because it has an alkaline balance, but on occasion cocoa can be used. The way I make this recipe includes many alkaline base foods so the cocoa isn't such a bad addition. Carob has a sweeter flavor and is rich in calcium, so I use it more often than the cocoa.




The following is a basic recipe for making the pudding:

1 package Extra Firm Mori-Nu Tofu, Extra Firm in fresh sealed container
(available at most health food stores)

1/2 cup Original flavor unsweetened Almond Milk

1/2 cup water, in which I have dissolved 1 packet Knox Gelatine
(if you are vegan, you can use 3 teaspoons psyllium seed husk. I use this when I am in a
hurry or when I feel the need for extra fiber in my diet. When I use the psyllium seed, I omit the gelatin)

1/4 to 1/2 cup Sugar Stevia blend, or your favorite sweetener. Sweeten to taste.

1/4 cup carob or 1 tablespoon cocoa powder

A pinch of salt

A dash of vanilla

Blend until creamy. Let sit to thicken.

You can add to this recipe:

1 cup berries of your choice

Full of Goodness Meat Loaf

I love cooking with vegetables! This is a wonderful veggie meatloaf that I make using turkey burger, extra firm tofu, LOTS of celery and carrots, and any other vegetables I may have in my fridge. The following is a suggested base recipe for you to use in making this healthy and delicious dinner dish:

1. One pound ground turkey

2. One or two packages extra firm tofu, drained

3. One stalk of chopped celery

4. Four or five medium sized carrots. You can see that I have my carrots soaking in a water bath. I use my alkaline water to get any pesticides off my vegetables before I cook with them. I also soak them in a little of the more acid pH water to kill any germs.

5. One yellow onion, finely chopped.

6. Parsley, sea salt and onion powder for seasoning. 

I mix all the ingredients together and bake in a lightly oiled baking pan, cooking it in the over at 375 for about one hour and until the sides are crispy. Take it out and let it cool before cutting, if you can wait that long. 

Did you know that celery and onions are good alkaline foods? According to Bernard Jensen in "Foods That Heal", the Ancient Oriental people gathered wild celery and brewed it as a medicinal  herb for stomach troubles. Jensen also tells us that Alexander the Great gave onions to his troupes to promote valor. Try mixing some carrot tops into your recipes. They are a little bitter, but they are packed full of potassium.

Tofu Steaks

I love tofu! It entered my life during a time of struggle and confusion. I had always been taught that dairy was good for the body but my body said it was not so good. Every time I would eat dairy I would have this feeling that someone had their hands around my throat and were choking me! 

Finally, in desperation I prayed for the strength to give up dairy and asked that if it were possible a substitute would manifest. And so it did! About a week after my heartfelt prayer I received a coupon and recipe book for Mori Nu tofu. In that little recipe book I found milk substitutes, puddings recipes, and many other delightful options that were dairy free! This new discovery led me to learn about all the different types of tofu that were on the market. One of my favorite alkaline recipes are these tofu steaks. 

I drain my water pack firm tofu then carefully cut it into steak size pieces. Putting the steaks in a fry pan, I then add some Bragg liquid aminos, you could use soy sauce if you prefer. To that seasoning I add a little bit of onion powder, black pepper, sesame seeds, and a squirt of olive oil. Cook this on low until it turns a light crispy brown. It is also good served cold.