Potato

Eggplant

Seasoned Tomatoes

Quinoa or Millet

Magnesium Chl. Phar.

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1. FIRST THING in the morning (for example 7:00AM):

• Quickly drink 32 ounces of warm water.  You can split it in two with an interval of 5 minutes. 
• 20 minutes later → drink the juice of 1 or 2 lemon(s) (preferably yellow) diluted with an equal amount of warm water.  The number of lemons depends on the patient's health condition.    Optional:  you can replace water with the Magnesium below.
• Dilute 2 Tablespoons of Magnesium Chloride (pharmaceutical grade) into 1 liter of water.  From there, take 1/3 cup, mix that with 1/3 cup of water, and drink.  
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​Note: The 2 glasses of water should make up for ¼ of your daily requirement of water but no more than 1 quart total.

Mashed Potato

No oil was used in the preparation of these foods.  To substitute, use water. 

ESSENTIALLY ALKALINE

Baked plaintains

Zuchini

Kamut Bread

Cucumber Patties

VEGETABLE JUICE:

• Drink 8-16 ounces per day between meals (no shorter than 30 minutes before and 1 hour after a meal).
  
• The juice should not contain any fiber (i.e. no smoothie).
  
• Mix 50% carrot juice (if diabetic, use cucumbers) with 20% green leafy vegetable juice, and 30% cucumbers.
  
• Use any green leaf vegetables like spinach, lettuce, escarole, kale, parsley, cilantro and other herbs. 
  
• Do not use more than three items at one time.
  
• A wheatgrass juicer (masticating kind) is needed for extraction from all leafy greens – Omega 8003 or Samson recommended.
  
• A fruit juicer may be used to extract carrot juice and green juices from celery and cucumbers. This juice is convenient to avoid hunger between meals but will not supply the nutrients as juice from leafy greens.
  
• Don’t drink juice after 6 PM.

4. DINNER (if you must, however, for optimal results, skip it):  Fresh fruits ONLY!  (for example: 5:00PM or 4-5 hours after lunch).

• Use any kind of fruit except oranges, pears, plums, blue-berries and mangos. 
• Eat as much as desired, but no more than 3 different kinds of fruit. 
• Vary kinds of fruit from day to day.

WATER

• Drink 3.5 quarts per day.
  
• Always drink water warm no shorter than 20 minutes (when cold 30 minutes) before meal.
  
• After a meal wait for 1 hour before drinking.
  
• Drink water every 30 minutes.
  
• ONLY drink water or vegetable juice between meals (no smoothies).
  

Eggplant & Quinoa

3. LUNCH (for example: 1:00PM or 5 hours after breakfast).  
Lunch is a cooked meal consisting of 2 parts: The Base and a Vegetable.

• The Base → Tuber or Grain  
  
  1. ​​​Tuber → use potatoes (baked is best, when boiled use little water, when potatoes are done there should be no more water in the pot) or malanga or tiquisque or ñame or any other, except manioc.  Note: If you need to lose weight eat potatoes often!
     
  2. Grain → use millet, quinoa, amaranth, spelt or buckwheat. Note: If concerned about not loosing weight use more grains than tubers. 
     

• A Vegetable → use any lightly steamed vegetable prepared with as little water as possible.  Select a different vegetable from day to day. Don’t repeat a vegetable until you have gone through the entire selection offered in your supermarket.

Hydration:  wait 1 1/2 to 2 hours after the time you had your lunch before you begin drinking water again.  Drink 8 ounces every 30 minutes and alternate with green leafy juices (not smoothies).  Your last drink should by 6PM or if you intend to have dinner, 30 minutes before your meal.

2. BREAKFAST (for example: 8:00AM)  For video click here!
20 minutes after hydrating yourself,  you may eat your FIRST MEAL of the day which should be composed of RAW vegetables.  No beverages with your meal.
The vegetable salad consists of 3 parts: 

1. Vegetables, 
2. Carbohydrates, and
3. Sprouts              
   Important: eat all ingredients RAW!  

VEGETABLE PART (for phytonutrients) 
All green vegetables. The darker the green the more Chlorophyll they contain.  Choose from: 
Romaine and other lettuce (no Iceberg lettuce), escarole, spinach (not every day), broccoli, celery, cucumber, zucchini (green or yellow), bell-pepper (green, red or yellow), tomato, kale, Swiss chard (red or green), red cabbage, cauliflower, snow peas, onions, radish, cilantro, parsley and/or other herbs, watercress, dandelion and others. 
Don’t use more than 2 to 3 different items from the above list per meal. You may vary from day to day. 

CARBOHYDRATES (for energy) 
Sweet potato (pink, shredded) or carrots (shredded) or red beets (shredded). Add 1/3rd or 1/4th avocado according to occupation and physical condition. 

SPROUTS (for enzymes and energy)  Click here for video

• Organic Legumes: Lentils or Mung beans or Adzuki beans or chickpeas or green peas or soybean. Use only one legume per meal. 
• Grains: Spelt, quinoa, wheat, or millet. The grains are lower in proteins and higher in calories. 
• Nuts and seeds: 4 activated almonds, 2 tablespoon(s) of hulled sunflower seeds, 1 ground tablespoon(s) of hulled sesame, 1 well-heaped tablespoon(s) of ground flax seeds (ground seeds fresh in blender each week and keep refrigerated). 
  

           Also good for sprouting: Red Clover, alfalfa, broccoli, and radish. 

For DRESSING, blend: lemon juice (1 or 2), crushed garlic (1/3 clove) - can also use garlic powder, a pinch of Real Salt or Himalayan Salt, 2 tablespoons sunflower,  1/5 fresh onion - can also use onion powder, 1/3 red pepper, and very little water to make it less creamy but not too watery.  This seasoning makes the salad much more palatable!

Hydration:  wait 1 1/2 to 2 hours after the time you had your breakfast before you begin drinking water again.  Drink 8 ounces every 30 minutes and alternate with green leafy juices (not smoothies).  Your last drink should end 30 minutes before having lunch.

Salad prior to adding dressing

Sample Schedule (Daily)

20% Kale
30% Cucumber
​50% Carrot

"No disease, including cancer, can exist in an alkaline environment."

Dr. Otto Warburg,  1931 Nobel Prize winner for cancer discovery.

Banana, Apple,
​Oats

Kamut Bread