Two of my favorite foods to eat are watermelon and lemons. Watermelon has been a positive mainstay in our household. When I lived alone the only preparation I did was cut off a slice of watermelon and have at it with a spoon. That seemed easy enough, but now that Alice has taken to slicing watermelon into thick slices, cutting off the rind, cutting the pieces into various size chunks, and then storing in a container, it has become really easy and more pleasurable to eat watermelon.
I have to admit I was a potatoe and corn chip addict, especially at night while working on the computer or watching a movie. It was either that or popcorn sprayed with olive oil from a Misto M100S Gourmet Brushed Aluminum Olive Oil Sprayer. I love butter, but with all the 40 pounds I packed on after the diagnosis, and because of the meds and my doctor’s orders not to work out my body, I switched to olive oil on popcorn. That was all well and good, but I was still putting on calories. Eating things like popcorn late at night just wasn’t getting the ‘slim me’ job done. That is where the convenient chunk or six of watermelon came to the rescue. Those juicy alkaline red chunks satisfied and still satisfy my hunger and my craving for chips and popcorn. What am I going to do when watermelon season is over?
Lemon, on the other hand, is not really a food to eat, but it certainly makes a great additive in a cold glass of water or sparkling mineral water like Perrier. I think that since I was diagnosed with terminal cancer about 2 1/2 years ago I have had maybe 6 soft drinks. Soda pop is very acidic. So acidic that some say that it takes 32 glasses of water to neutralize one can of pop. That was a no brainer for me. Of those 6 sodas, I had none the first year. Out went the cokes, pepsis, and root beers. In came water, mineral water, and lemon water. I also use lemons to add to some of the food dishes I make – especially the Thai food and the salads.
The lemon drink that Alice makes is very delicious. Sometimes she adds ginger to it or even substitutes limes. Without the ginger the drink is a lemonade or a lime ade. Ocassionally she adds a sweetner like agave or raw sugar. Raw sugar is considered alkaline as well as raw honey, sucanat, and stevia – it all depends on what alkaline acid chart you are looking at. However, if you are in the middle of or beginning the process of alkalizing your body, then I would suggest that you pass on the sweetners. There have been many studies that say that cancer feeds off of sugars. But. . . if you have to have something sweet, then Stevia is probably your ticket. At the time, I just stayed away from all sweets.
You may want to know more about the ginger. What Alice does is to peel fresh ginger then cut it into chunks before she pounds it into a pulp in our Stone (Granite) Mortar and Pestle. We have the 3 cup capacity 8 inch diameter – very useful, fun, and not too small. I actually like doing the pounding too. It gives me a very ancient feeling and gets me very close to the food preparation process. Besides, my taste buds tell me it tastes better. Alice refers to it as “cooking with love.” You can also prep the ginger by putting it in a blender and zapping it. Make sure you peel and cut it into pieces first.
Then put the ginger pulp into a sauce pan and simmer it until it makes a concentrated syrupy liquid. Strain it into a container, refrigerate, and use when desired. Some people simmer it with a sweetner. But, we alkaliners know about that now. Then add whatever proportions of water, fresh squeezed lemons or limes, and the ginger syrup.
I just might have to do a video on this – especially the ginger part. In the meantime, give it a try!
Oh, one more thing about lemons. I read somewhere that when in doubt about the alkalinity of your foods just add fresh squeezed lemon. I guess they were thinking that since lemons are so powerfully alkaline that they would balance out the acid in foods. Hmmmmmmmm. . . I have heard of cold cooking meat with lemons or limes. That makes what Jim Ehmke said about raw meat being alkaline a little more palatable. But, that will be another time. Good Night! Vernon “Vito” Johnston