Kitchen Buddy Culinary School

"What is Alkalising? Which are the healthiest foods to alkalise the body"?
R. Kadhim London

Start by reducing or eliminating acid-forming/acidic foods. Add and increase more fresh alkaline
foods and support the organs, especially the liver and lymphatic system in the process.

Acid (mucus) forming foods.
These include meat, poultry and eggs. Eggs are chicken ovum; a life is waiting to occur. Dairy
milk, cheese and yogurt
Other acidic 'foods' include: sucrose sugar; white, brown, granulated or syrup.
'white' grains including white rice and processed products; bread, pizza, pasta.
White potatoes.
Coffee and black tea

Alkaline (cleansing, tonifying) foods
These include fresh green leaves eg spinach, chard and fresh herbs.
Brocolli, cabbage, cucumber and celery and other green vegetables. 'Green' juices with selections
of the above with fresh lemon juice.
Fruit, fresh and dry (though not excessively dry).

Whole grains replace refined grains, until unnecessary.
Brown long or short grain rice
Quinoa
Millet
Amaranth

Dandelion coffee and herbal infustions/teas.

Other practices which assist cleansing, detoxification and reduce acidity:
Caster Oil packing
Enemas and colonic irrigation

Weight Balance. Weight Loss and gain.

We may lose unwanted, unneccessary fats if any excess fats are present, through cleansing.
Gain weight through the addition of combining fresh produce well and eliminate acid forming
foods.

"How can I increase my protien intake?"
J. Kimble Brighton.

Most foods contains some level of protien. The best protien sources are: Seeds eg
Sunflower, pumpkin, sesame and hemp. Hemp seeds contain the perfect ratio of protien,
carbohydrate and fat for us and as such are extremely nutritious. Nuts eg cashews, brazil,
almonds, walnuts and green leafy vegetables. Both nuts and seeds may be soaked in water
to release enzymes. Sprouted legumes and pulses eg chickpeas, mung beans and lentils
are living protien sources, full of amino acids and vitamin and mineral content is huge
since they are growing with a blue-print to become a plant.
The class in milks, soups, spreads/dips and salads demonstrates these.

How would you eat Quinoa raw? How would I use it? I've been told it's very nutritious"
B.Vandenbosche. London.

Quinoa History and Nutrition
Quinoa, pronounced 'Keen-wa', is a small, cream coloured South American grain. It is an ancient
Incan grain and has been used for centuries in South America.

Quinoa is a complete protein, with an ideal essential amino acid balance (similar to breast
milk). The protein is high in amino acids lysine, methionine and cystine; an average of 16.2
percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat.
Some varieties of quinoa are more than 20 percent protein. Quinoa also provides starch, sugars,
oil (high in essential linoleic acid), fiber, minerals, and vitamins.

Serving suggestions
It is an ideal alternative to couscous or rice.

Fresh Quinoa Sprouts
Method
1. Soak 100g of dry quinoa grain in ½ pt water over night or 12 hrs. 1 part grain to 2 parts water.
2. Strain the liquid off and place into a jar with a cloth lid, to allow air to circulate or a sprouter.
3. Leave for 2-3 days to germinate and grow, rinse with fresh water daily.
4. They are ready to eat when they have begun to sprout and are soft.