Author: Liza Webb

The Truth I choose to believe is a Multi-Dimensional being is “Breaking the Habit of Being Yourself” biologically, energetically, physically, emotionally, chemically, neurobiological and genetically. Which is different than living by the unconscious affirmation that competition, strife,  success, fame, physical beauty, sexuality, positions and power are the be all and end all in life. Thanks Dr. Joe Dispenza for this inspiration from your book “Breaking the Habit of Being Yourself”

Our body will put itself into balance at any cost. Even if it has to take alkalinity out of joints, bones, teeth, nails or hair to decrease the acidity.

Try eating 80% of these ALKALIZING FOODS

VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens

 

FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tropical Fruits
Watermelon

PROTEIN
Eggs
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu -fermented
Flax Seeds
Pumpkin Seeds
Tempeh=fermented
Squash Seeds
Millet
Sprouted Seeds
OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha

SWEETENERS
Stevia

SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs

 

Try eating only 20 % of these ACIDIFYING FOODS:

FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

FRUITS
Cranberries

GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoi
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour

DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter

 

NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts

ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison

PASTA (WHITE)
Noodles
Macaroni
Spaghetti

OTHER
Distilled Vinegar
Wheat Germ
Potatoes

DRUGS & CHEMICALS
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides

ALCOHOL
Beer
Spirits
Hard Liquor
Wine

BEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk

Nightshade Veggies

Tomato

Potato
Eggplant

Bell Pepper
Cayenne Pepper
Chili Pepper

Chia Seeds are light and have a nutty taste, odorless and will absorb any flavor they are soaked in. They are easy to add to recipes.

Here is my favorite:

2 cups water
1/8 tsp. Maple extract
1/4 tsp. Stevia

Mix all ingredients together and stir for 1 minute. Let sit 20 minutes or overnight.

Daily intake recommendation:

The WHO (and USDA) recommend a daily intake of at least 1200 mg ALA Omega-3 for a healthy diet.
We recommend 2 tablespoons (20g) daily of chia seed, providing over 4000mg of Omega-3, to help you restore the lost balance between Omega-3 and Omega-6.

Chia seeds are an excellent source of fiber:

Thanks to its water retention capacity (WRC), its cationic exchange capacity (CEC), its organic molecule absorption capacity (OMAC), and its water absorption capacity (WAC), the fiber in Chia seeds has the ideal characteristics for the food industry, compared to other fiber sources such as flax seeds, vanilla sheath waste, and wheat bran.

Mucilage in Chia seeds as a food ingredient:

Due to its physics-chemical characteristics, mucilage can be used as thickener in a series of applications, because of its excellent hydrating capacity.

Chia seeds as a protein source of high biological value:

Chia seeds contain 20% protein with all essential amino acids, which makes it a vegetal protein alternative with high nutritional, economic and versatile value.

Chia whole bread contains large amounts of Omega-3 and fiber:

Whole bread made with chia seeds and with flax seeds were compared for their nutritional characteristics. The study showed that unlike the bread with flax, bread with Chia has high nutritional value; in addition, it retains its functional properties due to the large content of total dietary fiber and Omega-3 fatty acids; furthermore, it is highly antioxidant and contains calcium and phosphorus.

The above info is provided by Getchia.com
another great resource:
https://www.healthambition.com/benefits-side-effects-chia-seeds/

If you received a Sourdough Culture from me -(or someone else)- The starter must be fed at regular intervals in order to ensure a vigorous, healthy leavening agent.
(keep in refrigerator, when not needed, see below for maintenance)
When maintained at room temperature, the starter will always be fresh and ready to use for baking within a few hours of feeding.
1. Measure room temperature starter or remove ¼ cup starter from refrigerator.
2. Feed starter with GF flour and water every 4 hours by using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour. For instance, 3 ounces of starter, 3 ounces of water, 3 ounces of GF flour. If using measuring cups, combine 1 part starter, 1 part water, and a little less than 1 part GF flour. For instance, ¼ cup starter, ¼ cup water, slightly less than ¼ cup GF flour.
3. Cover; place in a warm area, 70°-85°F, for 4 hours.
4. Repeat previous two steps until you have enough starter for your recipe. When preparing to bake, use the fresh starter within 3-4 hours of being fed, to ensure the starter is at its peak of activity.
If you are keeping it in the Refrigerator-
Because of the nature of gluten-free sourdough, the maintenance of this starter must be performed more frequently – approximately every 3-4 days. Maintenance of the starter is performed as follows:
1. Remove at least ¼ cup starter from refrigerator. (Use remaining starter to make Vegan Sourdough Pizza, Crackers, Muffins, Cake, Pasta etc. Use this link for : Other Recipe Ideas
2. Feed starter with GF flour and water by using one of two methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour. For instance, 50 grams starter, 50 grams water, 50 grams GF flour. If using measuring cups, combine 1 part starter, 1 part water, and a little less than 1 part GF flour. For instance, ¼ cup starter, ¼ cup water, slightly less than ¼ cup flour.
3. Cover; let starter sit for 2-3 hours, until light and bubbly.
4. Put a tight lid on jar and return to refrigerator.
Extra starter may be discarded, stored in the refrigerator or kept at room temperature and fed again as above. Always retain at least ¼ cup starter to begin your next project.
Extra fresh starter from room temperature maintenance may be added to refrigerated starter for feedings, instead of performing steps 1-2.
Remember, when stored in the refrigerator, the starter should be brought to room temperature and fed at least 3 times before being used for baking.
I’ve been having fun keeping my culture alive and using it in various recipes!

This bread is perfect for slicing and toasting. It has a flexible texture and a sturdy structure,
Ingredients:
· 1 cup milk of choice (almond, coconut, soy, etc.)
· 2 Tbsp. coconut sugar
· 1/4 cup water
· 1-1/2 cups gluten-free sourdough starter
· 3 Tbsp. psyllium
· 3 Tbsp. flax
· 3 Tbsp. oil plus more for greasing the pan
· 3/4 cup sorghum flour
· 3/4 cup certified gluten-free oat flour
· 1/2 cup tapioca starch
· 1/2 cup potato starch
· 1-1/2 tsp. baking soda
· 1-1/2 tsp. salt
Instructions:
1. In a large bowl, combine the milk, coconut sugar, water, gluten-free sourdough starter, psyllium, flax, and oil. Whisk very well to dissolve the psyllium and flax and set aside for 3-5 minutes. Meanwhile, in a smaller bowl, whisk together the flours, starches, baking soda, and salt.
2. Grease an 8.5 x 4.5 inch bread pan.
3. Add the dry ingredients to the wet ingredients and mix well until a soft dough forms. Mix thoroughly and carefully transfer the dough to the prepared bread pan. Gently smooth out the surface and press the dough into the pan to ensure there are no major gaps.
4. Oil the surface of the dough and cover gently with plastic wrap. Place dough in a warm spot in your kitchen and allow to rise for 3-6 hours, or until it has risen to approximately 1/2-inch above the pan at its peak.
5. Preheat the oven to 400 degrees F. Remove the plastic wrap and place the loaf into the preheated oven on the middle rack. Close the oven and immediately turn it down to 350 degrees F.
6. Bake the bread for 50-60 minutes, or until it reaches an internal temperature of 200 degrees F and bread is golden brown on both the bottom and top crusts. Allow bread to cool in the pan for 5-10 minutes before carefully removing it from the pan and placing it onto a cooling rack. If sticking occurs, run a butter knife around the edge of the bread to loosen it from the side of the pan.
7. Allow bread to cool completely on cooling rack before slicing.