The Alkalarian Diet Plan Page 8
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11AsparaZincgusto Soup
12 stalks Asparagus, trimmed
1 Avocado
5-6 large Tomatoes
1 cup fresh Parsley
3-5 Sun-dried Tomatoes
¼ cup dried Onion
4 cloves fresh Garlic
1 Red Bell Pepper
Bragg’s Amino’s, to taste
1-2 tsp. Herbes de Provence
2 tsp. Deliciously Dill
2 Lemons or Limes, cut in thin slices
Blend all ingredients (except lemon/lime)
in a food processor or blender until smooth. Warm in skillet until just warmed, not cooked, or serve cold.
Garnish with lemon or lime slices.
Green Raw Soup
1-2 Avocados
1-2 Cucumbers, peel and seed
1 Jalapeno pepper, seeded
½ Yellow onion, diced
Juice of ½ Lemon
1-2 cups Water or Veggie stock
3 cloves roasted Garlic
1 Tbsp. Cilantro
1 Tbsp. Parsley
Puree all ingredients (except onions) in a food processor or blender. Add more or less water to desired
consistency. Top with diced onions for garnish.
Maintenance Program
After the Cleanse, one should stay “green” for about 3 weeks. Eat raw and lightly
steamed vegetables; salads with lemon-based dressing, steamed broccoli or asparagus,
etc. No complex carbohydrates, including high-carb veggies, grains, and starchy le-
gumes should be eaten. One must slowly add more complex foods and carbohydrate
back into the diet. Continue to drink a gallon of water each day, with 3 teaspoons of
SuperGreens and 24 drops of Prime pH.
Some people, with more severe health challenges/goals, may need to stay “green” for
2-3 months before adding non-green alkaline food choices. These individuals should
continue juicing green vegetables each day, drinking at least 1 gallon of SuperGreens
with Prime pH, and eating lightly steamed, green vegetables or salads. They may also
choose to take one or two more of Dr. Young’s Complete Packs as well. For more
information and consultation, these individuals should seek guidance from a trained
individual of choice.
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