So now what? However I did it –  through a strong alkaline diet, Budwig diet, or some sort of baking soda complement or jolt – I managed to reach my desired goal of alkalinity .  Or I had this crazy dance with cancer and I want to maintain a 60/40 or a 70/30 alkaline diet. I either started at an 80/20 to jumpstart my pH and my body into being more alkaline, or my pH was in the 5.0s or the low sixes and I want maintain a good pH. Some say that 6.4 pH to 6.8pH is a decent pH for a healthy human being to maintain. (My saliva pH just tested is 7.0 with the Hydrion paper strip and 6.8+ with the Phoenix pH Stick).

When I prepare a meal I am constantly on the look out for ways to add an alkaline ingredient to what my food goal is. Take the Chocolate Cocounut Macaroon for instance. I was under the impression that chocolate was acidic, and was very happy to discover differently. (See my chocolate write up). I made the following macaroons from the study of several recipes. You see, most recipes are not created with the alkaline person in mind. I had to change, and mix and match:

5 egg whites (between slightly acidic to slightly alkaline)
1 teaspoon pure vanilla extract or pound a vanilla seed with mortar and pestle (slightly acidic; not sure about just the bean)
1 cup of raw sugar  or even better – sucanat (slightly alkaline or better)
3 cups of flaked non sweetened coconut (fresh coconut is considered alkaline – dry is low alkaline to acidic. I use non-sweetened whichin my mind moves it more into alkaline)
1 cup or almonds pound in mortar or buzzed in blender – don’t blend too much, you might get almond butter. Just make a ground pounded meal out of it. I leave the skins on. (moderately to low alkaline)
Instead of almonds, one could opt for almond paste or experiment with almond butter


Preheat oven to 350°F (I have a convection oven).  Line cookie sheets with parchment.
In large bowl beat egg whites and extract until firm, but not dry. 
In a separate bowl mix almonds or grated Almond Paste, raw sugar and coconut until the texture of small crumbs.  Gently fold mixtures together.
Drop tablespoons of dough 1 inch apart onto cookie sheet, or do what I do and use your fingers to make little mountains.  
Bake for 18-20 minutes, or until lightly browned on bottom and firm to the touch. The larger ‘mountains’ may have to stay in longer.
Cool cookies on wire racks.  Leave plain or smear or dip with melted chocolate.

Now the chocolate (alkaline, especially if you make your own chips with sucanat.  Here is an Amazon link  if you want to take a look at it. I will do that recipe later. Sucanat, along with raw honey, stevia, and raw sugar are considered alkaline.

The first time I made chocolate covered macaroons I used the semi-sweet chocolate chips. Now I am researching making my own so I can control what sweetner goes into the chocolate. And speaking of alkaline charts, you will notice that all charts are not equal. You can either drive yourSelf crazy trying to figure it all out, or be easy on yourSelf and pick out what works best for you. I do that! It makes me feel good, and remember: If you believe that something is good, and you do it, it benefits you. If you believe that something is bad, and you do it, it is a very detrimental experience.

By the way. . . the macaroons turned out very tasty and delicious. A bit rough around the edges, so to speak, but I will get better.  Most importantly, it is an alkaline healthy treat. . . Good Night, Vernon Vito Johnston

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2 Responses to “Good food to keep me Alkalized Alkalined: Chocolate Coconut Macaroon”

  1. […] almost two years since I have been seen by an oncologist, cardiologist, or primary care physician. Alkaline diet and alklaine substances have been good for me! . . . . Good […]

  2. […] is another chocolate post where I talk more about chocolate and its […]

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