Alkavorian Recipies



Modified by Randy Wakefield

6 servings

  • 1 clove minced or pressed garlic 
  • 2 tsp. cold pressed olive oil or Esential Balance┬Ö 
  • 2 tsp. minced onion 
  • 2 tsp. tomato finely chopped 
  • 1 sm. jalapeno pepper, seeded & finely chopped 
  • 3 c. romaine lettuce 
  • 3 c. Belgian endive 
  • 1 red bell pepper, cut into strips 
  • 1 yellow bell pepper, cut into strips 
  • pHlavor Liquid Salt™

Directions: Combine garlic and oil in a small bowl; let stand 30 minutes. Then add the minced onion, tomato, and jalapeno; stir well and set aside. On 6 salad plates lay out romaine lettuce leaves. Tear remaining romaine and endive into small pieces, lay pepper strips on top. Drizzle each with 1 1/2 tablespoons Oil mixture. Spray with pHlavor Liquid Salt™ to taste. 



  • 2 cans black beans 
  • 1/2 red pepper, finely chopped 
  • 1/2 yellow, orange or green pepper, finely chopped 
  • 1 lime, juiced 
  • 1/2 red onion, finely chopped 
  • 1/2 bunch cilantro, leaves removed from stems and chopped 
  • 1 1/2 tsp. olive oil 
  • 2 TBSP. lemon juice
  • 1/4 tsp. garlic powder (or 2 cloves minced garlic) 
  • 1/4 tsp. turmeric 
  • 1/2 tsp. oregano 
  • 1 tsp. chile habanero sauce (or Tabasco) 
  • salt and pepper to taste 

Directions: Mix.

A friend of mine has lost 10 pounds in 10 days just by using Greens powder and eating a diet of 80% raw, alkalizing foods and 20% less-alkalizing! She wanted me to share this recipe with everyone. 

Here's the bean salad that I thought would work really well on the diet. Obviously, you wouldn't want to use the vinegar. Hope you enjoy it. Pass it on. :) 


Sue Mount

  • 1/3 cup tahini 
  • 2 Tbs. Olive Oil 
  • 1-2 cloves garlic, 
  • crushed Juice of 1/2 lemon 
  • 3 Tbs. parsley Salt/RealSalt to taste 
  • Water 
  • 1 cucumber 
  • 6 roma tomatoes, or 3 regular tomatoes

Directions: Mix first 6 ingredients in a salad bowl; add water to thin the tahini. Stir thoroughly to make a dressing. Dice cucumber and tomatoes. Toss in dressing. You can let this sit for an hour to allow the flavors to meld.


Choose Your Country Below

October 9, 2012 (Tuesday 6pm PST): Introduction to the New Biology
Dr. Robert O. Young's science behind the blood.
To register, email: Dawn at or
Caroline at