Special Recipes to go with the pH Balance Program

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1 clove garlic	1/2 cup chopped onion
1 1-lb can tomatoes	2 6-oz. cans tomato paste
3 Tbs parsley	1 Tbs basil
1 medium eggplant	3 cups ricotta or cottage cheese
2 eggs beaten	1/2 cup parmesan cheese
1 lb. mozzarella cheese shredded

1 clove garlic

1/2 cup chopped onion

1 1-lb can tomatoes

2 6-oz. cans tomato paste

3 Tbs parsley

1 Tbs basil

1 medium eggplant

3 cups ricotta or cottage cheese

2 eggs beaten

1/2 cup parmesan cheese

1 lb. mozzarella cheese shredded

l. Sauté: garlic (chopped) and 1/2 cup of onion in oil.
2. Add: can of tomatoes & 2 cans of tomato paste, 1 Tbs parsley, 1 Tb basil.
3. Simmer the above for 30 minutes.
4. Peel; slice eggplant into 1/2" slices.
5. Mix together: 3 cups cottage or ricotta cheese (shredded), 2 beaten eggs, 2 Tbs parsley, 1/2 cup parmesan cheese.
6. Layer in greased baking dish: eggplant, cottage cheese, mozzarella sauce

l. Sauté: garlic (chopped) and 1/2 cup of onion in oil.

2. Add: can of tomatoes & 2 cans of tomato paste, 1 Tbs parsley,
1 Tb basil.

3. Simmer the above for 30 minutes.

4. Peel; slice eggplant into 1/2" slices.

5. Mix together: 3 cups cottage or ricotta cheese (shredded),
2 beaten eggs, 2 Tbs parsley, 1/2 cup parmesan cheese.

6. Layer in greased baking dish: eggplant, cottage cheese, mozzarella sauce

2 cups lentils, cooked and drained	1/2 tsp vegetable salt
1/2 cup wheat germ	1/2 tsp cumin (optional)
1/2 cup whole wheat bread crumb	2 eggs, slightly beaten
1 cup evaporated milk or yogurt	1/2 cup chopped onions
3 Tbs oil

2 cups lentils, cooked and drained

1/2 tsp vegetable salt

1/2 cup wheat germ

1/2 tsp cumin (optional)

1/2 cup whole wheat bread crumb

2 eggs, slightly beaten

1 cup evaporated milk or yogurt

1/2 cup chopped onions

3 Tbs oil

1. First you need to lightly mash lentils in bowl after cooking.
2. Add remaining ingredients. Mix well.
3. Place in greased 9 inch baking dish.
4. Bake at 350 for 45 min. Cut into 9 squares.

1. First you need to lightly mash lentils in bowl after cooking.

2. Add remaining ingredients. Mix well.

3. Place in greased 9 inch baking dish.

4. Bake at 350 for 45 min. Cut into 9 squares.

1 head cauliflower	1 Tbs apple cider vinegar
4 boiled eggs, chopped	2 Tbs fresh parsley
1/2 med. onion chopped	1 Tbs Lawry's seasoned salt
1 stalk celery chopped	1 grated carrot
paprika, mayonnaise to moisten

1 head cauliflower

1 Tbs apple cider vinegar

4 boiled eggs, chopped

2 Tbs fresh parsley

1/2 med. onion chopped

1 Tbs Lawry's seasoned salt

1 stalk celery chopped

1 grated carrot

paprika, mayonnaise to moisten

1. Steam cauliflower until just tender; mash with potato masher.
2. Add other ingredients and mayonnaise according to preference.
3. Blend, sprinkle with paprika and chill before serving.

1. Steam cauliflower until just tender; mash with potato masher.

2. Add other ingredients and mayonnaise according to preference.

3. Blend, sprinkle with paprika and chill before serving.

2 cups cornmeal	2 TBs blackstrap molasses
4 tsp baking powder	1/4 cup corn oil
2/3 rice or barley flour	2 Tbs maple syrup
1/2 cup skim milk	1 can creamed corn
1 egg / a shake of salt

2 cups cornmeal

2 TBs blackstrap molasses

4 tsp baking powder

1/4 cup corn oil

2/3 rice or barley flour

2 Tbs maple syrup

1/2 cup skim milk

1 can creamed corn

1 egg / a shake of salt

DIRECTIONS

1. Combine the dry ingredients and wet ingredients in separate bowls.
2. Mix the wet ingredients into the dry.
3. Make sure all flour is moist.
4. Pour into 9x13 pan and bake 20-25 minutes at 425 degrees.
Note: May also be made using 1/2 hominy ground up and 1/2 creamed corn.

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