RESTART Alkalizer Mix

  • 1 gallon distilled water
  • 6 medium limes
  • 1 1/2 – 2 cups “B” grade maple syrup (agave can be substituted)
  • 1 tablespoon cayenne pepper



  • 1/2 oz Ortho-Phos
  • 1 quart raw, unfiltered apple juice
  • Drink 1 full quart of the Ortho-Phos Mix on each of days 11, 12, and 13


Curried Lentils Recipe

  • 1 cup lentils
  • 1 cup kidney beans
  • 1 cup garbanzo beans
  • 3 cups broth or water
  • 2 large onions, finely chopped, divided
  • 1 large carrot, chopped (optional)
  • salt to taste
  • 1 tablespoon oil
  • 2 clove garlic, minced
  • 3 teaspoon curry powder

Combine ingredients, simmer 40 minutes. Enjoy!!


Vegetarian Thai Thom Kha Soup


  • 14 oz. can coconut milk
  • 5-6 cups vegetable stock
  • 8 kaffir lime leaves
  • 3 stalks lemongrass, white parts only
  • 6 1/2″ thick slices of galangalOR ginger
  • 2 black peppercorns
  • 8 oz. oyster, enoki, or button mushrooms, sliced
  • 1 cup baby bok choy, leaves separated or chopped if large
  • 1 cup broccoli
  • 1 cup red and green bell pepper
  • 1 cup soaked seaweed
  • 1 cup diced tofu (optional)
  • 1 Thai chili, sliced
  • 2 TB lime juice
  • 3-4 TB soy sauce(use Bragg Liquid Aminos as a gluten-free alternative)
  • 1 TB roasted chili paste (nam prik pao) (or less if you don’t like it very spicy)
  • 1 shallot, thinly sliced
  • 1 TB cilantro, choppedcilantro for garnish
  • 2 lime leaves, chiffonade, for garnish


  1. Add coconut milk, stock, galangal, 6 of the lime leaves, the lemongrass, and peppercorns to a pot. Bring to a boil, reduce heat, and simmer on low (with the cover on) for 30 minutes.
  2. Now add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant. Add mushrooms, Simmer for 10 minutes or until mushrooms are cooked through.
  3. Reduce heat and add the bok choy, broccoli, bell pepper, seaweed, shallots, tofu, chilies, soy sauce, roasted chili paste, cilantro, and lime juice. Gently simmer 1-2 more minutes (bok choy should remain on the crisp side).

Garnish with cilantro, lime leaf chiffonade, and a lime wedge.


Zucchini Noodles with Pesto

Preparation time: 20mins (plus standing time for noodles) Serves 2

You’ll need:

A blender or food processor
Spirooli/spiral slicer or you can just use a vegetable peeler to make thin strips


  • 3 medium sized zucchinis (approx 3 cups)
  • 1 cup of loosely packed Sweet basil
  • 3/4 pine nuts (or cashews or mix) (reserve a few for garnish if you like!)
  • 50ml fresh lemon juice
  • 1/3 cup coconut water
  • 2 tbs olive oil
  • 2 garlic cloves
  • 1/2 tsp salt for pesto
  • 1 tsp salt for noodles

Zucchini Noodles

Use a spiral cutter or vegetable peeler to make thin strips of zucchini and place in a strainer over a bowl. Toss the zucchini in salt and let stand for 30mins. After the zucchini has released some water rinse under warm water and let stand for 5-10mins (You can also let the zucchini stand for hours in advance).


Combine all other ingredients in a blender or food processor and blend until smooth.

Toss the pesto with the noodles and serve immediately. Enjoy!


Super Veggie Lentil Taco “Meat”

(makes about 3 cups)

  • 1 cup brown lentils, rinsed and picked over
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/2 large bell pepper, chopped (any color)
  • 1 cup sliced mushrooms (any kind)
  • 1 carrot, peeled and sliced
  • 2 ribs of celery, sliced
  • 1-1/2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tsp oregano
  • 1 bay leaf
  • dash cayenne
  • 2 cups vegetable broth
  • 1 tbsp tomato paste
  • 1 tbsp lime juice

Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and mushrooms and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.

Remove from heat and carefully drain off any extra liquid (a little bit of liquid is fine, excessive liquid is not desirable). Remove bay leaf and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved–do not puree. Serve hot.

Makes six 1/2 cup servings, which could be used to make 12 tacos, 6 burritos, 6 taco salads, or 6 nacho platters.


Veggie Sushi with Black Rice!!!

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Makes 6 to 8 Rolls

For the filling:

  • 1 cup thinly sliced shiitake mushroom caps
  • 1/4 cup nama shoyu plus 1/2 cup for dipping
  • 2 tablespoons extra-virgin olive oil
  • 2 large young ginger-roots, peeled and sliced very thing on a mandolin
  • 2 tablespoons sea salt
  • 1 1/2 cups raw apple cider vinegar, or rice wine vinegar
  • 3/4 cup agave nectar
  • 1/2 cup beet juice* (optional)

Step 1 In a small bowl, toss the shiitakes with 1/4 cup of the nama shoyu and the olive oil. Allow to marinate for about 1 hour. Drain well and set aside.

Step 2 (Of course, you can purchase pickled ginger at the store) Place the sliced ginger in a bowl and sprinkle generously with the salt. Let stand for about 5 minutes. Rinse well, drain, and squeeze out the water. Place about 2/3 of the ginger in one bowl with 1 cup of the vinegar and 1/2 cup of the agave nectar. Julienne the remaining ginger and place in another small bowl with he remaining 1/2 cup vinegar and 1/4 cup agave nectar. Add the beet juice (if using) to the bowl with the julienned ginger. Be sure the ginger is fully immersed in liquid — if not, simply add more vinegar and agave accordingly. Cover both bowls and refrigerate for at least 1 day and up to 3 days. Drain well before using.

*If you don’t want to get your juicer dirty for only one beet, grating it will work fine instead. Just add the grated beet to the vinegar, agave, and ginger. The color from the grated beet will seep out into the liquid and color the ginger almost as well as the juice.

For the rice: (I use Black Rice for this step instead)

  • 6 cups chopped jicama (roughly 1-inch cubes)
  • 1/2 cup pine nuts
  • 1 tablespoon plus 2 teaspoons sea salt
  • 1/4 cup brown rice wine vinegar
  • 3 tablespoons agave nectar

Step 1 Place the jicama and pine nuts in a food processor and pulse until chopped to the approximate size of rice grains. Press the jicama between clean kitchen towels or paper towels to remove all of the excess moisture.

Step 2 In a large bowl, combine the rice with the salt, rice vinegar, and agave nectar and mix well. Gently spread the mixture onto dehydrator screens and dehydrate at 115 F for about 2 hours to remove additional moisture. It’s a good idea to check the rice occasionally to make sure it is not getting too dry, and to toss it around a bit on the tray as the edges dry faster. If left too long in the dehydrator, it will start to turn pale brown, which is not really so bad, it just doesn’t look as nice. If this happens, just add a bit seasoning liquid, and keep in mind that the yield will be a bit less, and the texture not as soft. The rice will keep for up to 2 to 3 days in a covered container in the refrigerator. You should have about 4 1/2 cups.

For the assembly:

  • 6 to 8 sheets un-toasted nori
  • 1 medium cucumber, peeled, seeded, and thinly julienned
  • 2 ripe avocados, peeled, pitted, and sliced
  • 1 small bunch sunflower sprouts or other long-stemmed sprouts
  • 2 green onions, white and 1 inch of green, thinly sliced
  • 1/2 cup wasabi
  • 2 tablespoons black sesame seeds for garnish

Step 1 Place a sheet of nori on a bamboo mat with the rougher side facing up; if you look closely, one side is usually smoother. Make sure the shorter side is closest to you (in art-school works, so that the nori sheet is portrait, not landscape). Place about 1/2 cup of rice on the nori and spread out evenly across the bottom third of the sheet, leaving 1 inch of space clear on the bottom, Lay some of the cucumber, avocados, shiitake filling, sprouts, and the pink julienned ginger across the rice. It’s nice for presentation to let the leafy ends of the sprouts extend beyond the edges of the nori. Sprinkle with some of the green onion. If you like wasabi in your rolls, spread a small amount anywhere across the exposed nori before rolling (it is much easier to spread wasabi on the nori than to try to distribute it evenly with the rest of the filling, and it all ends up inside the roll either way).

Step 2 Fold the bottom of the bamboo mat up and over the filling and roll the nori tightly. Wet the top edge of the nori with a little water to help seal it shut. Hold the roll in the mat for a few seconds to let it set and seal. Gently unwrap the mat, and using a very sharp knife, cut the roll into 6 pieces, wiping the knife clean with a wet towel between cuts. It helps to cut it in half first, and then cut each half into 3 evenly sized pieces.

Step 3 Arrange the sushi on a plate and sprinkle with sesame seeds. Garnish with a small pile of the pickled ginger slices and a bit of wasabi.