To get the greatest nutrition from the foods you eat, it is best to eat protein  and

starch separately from one another.  Protein is digested by an acid.  Starch is

digested an alkaline.  Therefore, when a protein and a starch are eaten in the same

meal, both acid and alkaline are released for digestion.  Acid and alkaline neutralize

each other, therefore hindering proper digestion, absorption and assimilation of

the nutrients within the foods.  So, rather than having steak and potatoes for

your meal, you can split them into two meals.  Have your steak with a large green

salad (skip the croutons).  And, at a separate meal, have your baked potato and

real butter (skip the sour cream) with another large green salad.  (This time you can

have the croutons.)

Now, many of you are saying, "but what about the cheese?".  You can have your

cheese, just not with the steak or the potato.  Cheese is protein, so you'll eat it

separately from starches.  And it is best, nutritionally speaking, to eat one form

of protein at a time.  So, you can have a gigantic green salad topped with any

kind of real cheese you want.  (Processed cheese is not real cheese.)

So, you can see how you'll automatically be eating a lot more leafy greens.  And I

don't have to tell you how good that is for you.  And, by the way, your steak

doesn't have to be beef.  It can be any mammal, fish, bird, amphibian or reptile.

As well, there are a variety of nuts, seeds and legumes to eat with your salad

for a protein-rich vegetarian meal.  Vegetable protein is a naturally occurring

protein and starch combination which can be eaten with starch foods.

It's important to know that not all starches are created equal.  For high quality

nutrition you'll need to choose high quality starches.  For example:  choose

brown rice rather than white, choose a baked potato rather than fries or chips,

choose oatmeal rather than cold cereal, choose freshly made whole grain breads

rather than those made with enriched wheat flour and all the man-made chemicals,

and avoid instant anything whenever possible.

You can even upgrade the quality of your salads by choosing any other type of

lettuce than iceburg.  Iceburg lettuce is the lowest quality lettuce you can get, in

terms of nutrition.  There is so much more to choose from out there.  Remember

that quality nutrition is the key to a healthy body.  The little bit of extra money you

spend now at the grocery store will be saved in healthcare costs later.

Recipes for healthy dressings

 (to top all those salads you'll be eating)

Creamy Cucumber Dressing

2 cups organic yogurt (or soy yogurt))

1/2 cup chopped cucumber

2 tablespoons finely chopped onion

1 teaspoon dry mint leaves

1/2 teaspoon sea salt

1 crushed garlic clove

Blend cucumber, onion, mint, salt, and garlic in a food processor

or blender.  Stir in yogurt and mix thoroughly.  Refrigerate for 1/2 hour

before serving to allow flavors to combine.  Yields about 2 1/2 cups.

Honey Mustard Dressing

1 1/2 cups Dijon mustard

3/4 cup honey

1/4 cup vinegar ( raspberry, brown rice or white rice)

1/4 cup reverse osmosis or spring water

1 tablespoon finely chopped shallot

1 tablespoon finely chopped or granulated onion

Mince onion and shallot in a food processor or blender.

Combine all ingredients and blend well.  Refrigerate

1/2 hour before serving.  Yields about 2 cups.

Italian Dressing

1 1/3 cups sunflower, walnut or olive oil

1/2 cup vinegar

1 tablespoon honey

2 teaspoons salt

1 teaspoon celery salt

1/2 teaspoon ground white pepper

1/2 teaspoon dry mustard

1/4 teaspoon paprika

1 minced garlic clove

Shake ingredients in a glass bottle or jar.  Shake again before

each serving.  Yields about 2 cups. 

Salsa

(Salsa makes a great salad dressing in addition to being a dip for chips.)

1 large, ripe tomato, diced

1/4 cup finely chopped red onion

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro

2 tablespoons finely minced jalapeno pepper

Combine all ingredients in a glass bowl.  Allow to sit in the refrigerator

for at least 20 minutes before serving.  Yields about 2 cups.

You can use this dressing to top a salad of Romaine lettuce, shredded

red cabbage and avocado slices.  The avocado adds a creamy texture

that is comparable to that of cheese.

Thousand Island

1 dill pickle

1 shallot (peeled)

1 cup Muir Glen® Organic Ketchup

6 oz. silken tofu or sour cream

3/4 cup reverse osmosis or spring water

1 tablespoon granulated onion

Start with the pickle and the shallot in the food processor and blend.

Add remaining ingredients, scraping the sides of the container.  Process

until the dressing is a smooth consistency.  Store in the refrigerator in a

glass jar.  This dressing keeps for only 3-4 days.  Cutting the recipe in

half will yield 1 cup rather than 2.