The pH Miracle by Shelley Redford Young [amazon pdf ebooks]


  • Full Title : The pH Miracle: Balance Your Diet, Reclaim Your Health
  • Autor: Shelley Redford Young
  • Print Length: 432 pages
  • Publisher: Grand Central Life & Style; Revised, Updated ed. edition
  • Publication Date: July 2, 2010
  • Language: English
  • ISBN-10: 0446556181
  • ISBN-13: 978-0446556187
  • Download File Format: pdf, epub

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Never count calories, fat grams, or portion size again!

Your body’s pH balance is the key to optimal health, weight, mental clarity, and overall vigor. Strike the right balance by nourishing your body with certain foods to create an alkaline environment, and say good-bye to low energy, poor digestion, extra pounds, aches and pains, and disease. This innovative program, proven effective over decades, works with your body chemistry to revitalize and maintain your health. Now completely revised, updated, and expanded, this classic guide includes the latest research and reveals the secrets of:

  • Core nutrients-an all-new program that provides the most important components your body needs: chlorophyll from green vegetables, essential oils, alkaline water, and pure mineral salts
  • Cleansing-remove impurities and normalize digestion and metabolism with new ways to detox the body
  • Exercising right-a brand-new chapter on which alkalizing exercises help maintain the correct pH level
  • Alkaline foods-over thirty-five new, tempting pH-powerful recipes to help you easily balance your body using foods like tomatoes, avocados, sprouts, nuts, lemons, limes, grapefruits, and green vegetables.

Learn how to balance your life and diet with the incredible health benefits of this revolutionary program.

 

Review

“Dr. Young has discovered a brilliant insight to re-create our health, expand our longevity, and feel better fast!” –Mark Victor Hansen, cocreater of the Chicken Soup for the Soul series

“Dr. Young may be on the threshold of a new biology whose principles could revolutionize biology and medicine and potentially help people worldwide. Additional research is desperately needed!” –Neil Solomon, director, International Council for Caring Communities’ Health Advisory Board, United Nations, and New York Times bestselling author

About the Author

Robert O. Young, Ph.D., D.Sc., is a nationally renowned microbiologist and nutritionist, who speaks to audience around the world on health and wellness. Shelley Redford Young is a licensed massage therapist and the chef behind the recipes in The pH Miracle.

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or a long time. Paul and I celebrated twenty-six years of marriage this past August and I couldn’t count how many get-togethers we’ve hosted, from countless Christmas dinners for twenty to summer barbeques for fifty, right down to a quiet New Year’s for two. Big or small, the ingredients for a successful celebration are the same: delicious food, great people, music, laughs and baked goods. What more could you want? Having said that, there are some essential elements that I like to consider when hosting to help take the stress out of it all and show my guests how happy I am they could join us.

“HEY, ARE YOU FREE?”

I believe there is no nicer way to extend an invitation than by picking up the phone and actually speaking to someone. Emails and texts do the job just fine, but doesn’t it feel great when you hear someone tell you how much they’d like to see you? Even more fun, and perhaps for something special, try sending an old-school paper invite by mail. What could be better than going to the mailbox expecting nothing but bills, only to discover a kind invitation to join your friends or family in celebration? Oh yes, please! I’m already planning my outfit.

LISTS, LISTS AND MORE LISTS

I am a list maker. Lists make me happy. They organize my head and my life. If I’m not working off a list, then I must be on vacation (and let’s be honest, I make lists when I’m on vacation. How else would I remember all the bakeries I want to visit?). When entertaining, I always create a master list that includes my guests and a menu. Then I create my grocery list, making sure to break it down to various stops I would have to make—grocery store, liquor store, flowers, etc. That way I can tackle some of the tasks throughout the week, which is so much easier than trying to do it all in one day. I then make a list of all the steps involved in cooking up the menu and work my way through it. I like to break my lists down so they are quite detailed. I don’t just write “make salad,” as there are a lot of steps that go in to making a salad. Many of those steps can be done in advance, like washing the lettuce, toasting the nuts and preparing the dressing. By the time your guests are arriving you should only have “dressing the salad” left to cross off your list. And crossing things off the list is the part that makes me happy. The more that can be prepared in advance, the better. Making dessert the night before saves you a lot of stress the day of and leaves you time to hop in the bath before the doorbell rings.

SETTING A NICE TABLE

I like to keep my table settings pretty simple. I’m not one for a lot of pattern on the table or dinnerware as I think the food and people should always be the focus. With that being said, I think nothing could be nicer than heavy linen napkins and clean white dishes. You can always switch up the color of your table linens to work with the season or theme, but a good set of white, charcoal-gray or pale green table linens should get you through pretty much any event. But don’t get hung up on the idea of traditional table linens. A full-sized paper dinner napkin is always a good option and a wide roll of brown Kraft paper down the middle of the table makes an excellent runner. The Kraft paper can also double as place cards when you use a Sharpie marker to write each guest’s name above their designated place setting. It’s just one easy, fun way to create a more relaxed environment.

THE WARMTH OF THE GLOW

Candles are a really easy and inexpensive way to create a warm and inviting atmosphere. Whether it is two traditional silver candlesticks or a cluster of old jam jars filled with little tea lights set on your table, candlelight immediately transforms a space, making it feel more intimate and special. But that candlelight will be lost in a brightly lit room and you may find you need more than a few if they are your only light source. This is why I consider dimmer switches to be one of the single most effective things you can install in your home. It allows you to control the level of light and again, like candlelight, create an inviting, warm space. I make a point of subtly lowering the lights prior to my guests arriving. Not too much, just enough to soften the edges of my home and my face.

FLOWERS, MY WEAKNESS

One of my favorite parts of entertaining is filling the house with flowers. I know you shouldn’t wait until you are having someone over to put flowers out, but sometimes life gets in the way. Or you have a big fat cat that insists on drinking all the water out of your flower vases. I have a wide and varied assortment of vases that I have collected over the years but I always consider the unexpected. Once washed, an old paint can filled with roses can be just as beautiful as your grandma’s cut-crystal rose bowl. And I like to keep my flowers simple. No need for large mixed bouquets. A handful of hydrangea picked from your back garden (or your neighbor’s when they aren’t looking), a couple of little pots of basil and rosemary or even a humble cluster of daisies will help bring your table to life, adding needed color and a subtle scent. Make sure to take a good look around the yard before dashing out to the flower shop, but avoid anything with too strong a scent. Hyacinths are one of my favorite flowers but placed in the center of the table they would quickly dominate the entire meal and give some people a nasty headache. The same could be said for scented candles. I really love the scent many candles can provide, but I am sensitive to the fact that some guests may not feel the same. It’s always best to err on the side of caution in these matters if you aren’t sure of your guests’ preference. I find just throwing open all the windows during the day and giving the house a good wash of fresh air can be just as effective.

TUNES TO MAKE YOU SMILE

I can’t imagine a day in the bakery without music. Nothing loud and jarring, always something light and fun. It sets a mood, makes people smile and creates an energy. Paul has always enjoyed being in charge of the music when we entertain and has been known to work a playlist around a menu more than once. Who wouldn’t want to listen to some retro tunes sung in Italian while enjoying a bowl of pasta, or have Bing Crosby sing “White Christmas” while you nibble on a Gingerbread Guy and sip eggnog? I’m feeling festive already!

DECORATIONS AND THEMES

When I was little, I always knew it was someone’s birthday when I arrived home from school and found the tissue paper bells hanging from the chandelier in the dining room. It couldn’t have been simpler, but for my family that said party! I haven’t changed too much over the years. I love the suggestion of a theme using subtle details. Just like those paper bells, they create little traditions that make the day memorable. It’s a tiny pinecone sitting atop everyone’s dinner napkin or foil-wrapped Easter eggs sprinkled across the table. It’s twinkle lights (always twinkle lights!) and wee baby pumpkins. Just a wink and a nudge to remind you why this day is special.

FAMILY-STYLE

While many people are kind enough to plate their guests’ dinner and present it to them, I guess I’m not. I much prefer to serve family-style and let everyone pick and choose how much or how little they would like to eat. I love the visual feast it creates once all the platters are filled and lining the buffet. It keeps things casual and cuts down on the stress of trying to get everyone’s meal to them while the food is all still hot. I always plan what serving pieces I will need to use in advance and pull them out to remind me. I like to write the name of the dish being served on a little scrap of paper and place it in the serving piece to help me visualize the layout of the buffet. Just remember to remove those little scraps of paper as you fill the platters and bowls or someone may get an added surprise in their mashed potatoes. These may seem like unnecessary steps to take, but I have found that sometimes you can feel so organized and on top of everything and then your guests arrive and you have a glass of wine (or two) and the wheels start to fall off. And maybe you forget the bread in the oven or the salad in the refrigerator. Or maybe that’s just me.

REMEMBER WHAT IT’S ALL ABOUT

Sometimes in the stress and chaos of trying to host a celebration, whether it’s for two or twenty, we forget why we called this meeting in the first place. Striving to make everything just so can be exhausting and stressful. It doesn’t matter if your dishes don’t match or the cake is a little bit lopsided. What matters is that you set a table for everyone to gather around. There are stories to share, belly laughs to be had, candles to blow out and memories to make. Your goal shouldn’t be perfection, but rather connecting with family and friends, leaving you with a full tummy and a contented smile on your face when you climb into bed that night.

I generally try to keep my gadgets to a minimum, but there are definitely some that a good baker just can’t live without. I have compiled a series of lists (more lists!) covering all sorts of things from ingredients to tools that are a good idea to have on hand should you wish to create some or all of the goodies in this book. You don’t need to rush out and purchase all these items, but the lists will serve as a guide for you as you build your kitchen over time.

PANTRY ITEMS

I have tried my best to compile a comprehensive list of all the basic ingredients that make up a baker’s pantry. While it doesn’t cover every possible option, a cupboard filled with these items will give you an excellent start.

CUPBOARD STAPLES

• All-purpose flour

• Pastry flour (Sometimes labeled cake and pastry flour.)

• Self-rising pastry flour

• Almond flour or meal (A little costly but so worth it if you’re making your own macarons.)

• Baking soda

• Baking powder

• Salt (I use kosher salt.)

• Sea salt (I use Maldon…lovely salty flakes for sprinkling on caramels and cookies.)

• Granulated sugar

• Dark brown sugar (Demerara is my first choice.)

• Light brown or golden sugar

• Icing (confectioner’s) sugar

• Coarse sanding sugar

• Custard powder (You will want this for Nanaimo Bar Cupcakes…trust me.)

• Dark cocoa (Dutch-process Bensdorp, if you can find it.)

• Dark chocolate chips (Go for broke on this one because good chocolate really makes a difference.)

• Graham crumbs and chocolate crumbs (Buy them by the box already ground, it saves so much time!)

• Large-flake oats

• Spices (Cinnamon, nutmeg, cloves, ginger and anise seeds are a good start.)

• Coconut (Unsweetened medium shredded and sweetened fancy, both desiccated.)

• Nuts (Pecans, walnuts and hazelnuts, also known as filberts, will cover you for pretty much anything, but pistachios are my personal favorite.)

• Peanut butter (Love my Skippy.)

• Maple syrup (Pure, please.)

• Molasses (I always opt for fancy because “blackstrap” sounds mean.)

• Sweetened condensed milk (Can’t live without it…not to be confused with evaporated milk.)

• Pure vanilla (As necessary as the air we breathe.)

• Alcohol (It’s a good idea to have a little whiskey and brandy on hand for some of these recipes, or just for a bad day.)

REFRIGERATOR STAPLES

• Butter, salted or unsalted (Can you ever have enough on hand? I stash a few pounds in the freezer as well.)

• Eggs

• Milk (Whole is best for baking.)

• Buttermilk (Provides a delicious tang like no other. Again, full fat is my preference, and no milk and vinegar or lemon juice substitutions!)

• Heavy (whipping) cream (33% milk fat…oh yeah.)

• Cream cheese (Full fat, not the spreadable kind…very important distinction.)

• Sour cream (Again…full fat. If I wanted air and water in things, I would add them.)

• Vegetable oil

• Jam (You might think about making a batch in the summer to use all year long.)

• Fresh ginger (Just a little piece goes a long way.)

• Lemons (I always have a basket of lemons in the refrigerator; try to keep at least a few on hand.)

• Fruit (Fresh is lovely when in season, but frozen works just as well through the colder months.)

TOOLS AND EQUIPMENT

The most important thing to remember when buying kitchen tools and equipment is that quality really does pay off. You might think you are saving a bundle when you buy a pair of kitchen scissors from the dollar store but they will dull after a couple of cuts (and dull knives and scissors are a greater danger than sharp ones!). Given the quality, they don’t warrant the cost or effort of having them sharpened. It’s better to spend a bit more on a good pair and you will have them for a lifetime. This can be said for most of the items on this list. Save the dollar store for wooden skewers, paper muffin liners and stacks of tea towels—the kind of items we would need to replace regularly.

• Measuring cups and spoons (A good quality metal set does the trick.)

• Glass or Pyrex measuring cups (A 4-cup and 1-cup measure will cover all your needs.)

• Ice cream scoops (Small, medium and large scoops are important to have on hand for all kinds of tasks.)

• Stand mixer (A bit of an investment, but you will have it for a lifetime of baking.)

• Mixing bowls (A simple set of graduated bowls. I prefer ceramic or metal.)

• Whisks and wooden spoons (You won’t get far without these.)

• Spatulas (Can’t have enough of these. I like the heatproof ones so there is no fear of it melting as you stir a pot of hot caramel.)

• Knives (Quality is key. Buy the best you can afford and you won’t have to buy them again. A large chef’s knife, a small paring knife and a large serrated knife will keep you in good stead.)

• Microplane grater (Fabulous for zesting citrus fruit.)

• Scissors (One good pair for the kitchen, get another for the craft drawer.)

• 11- × 17-inch rimmed cookie sheets*

• 12-cup muffin pans*

• 8-inch circular cake pans*

• 7-inch springform pan

• 5- or 6-inch cake pan (3-inch deep)

• 9- × 13-inch rectangular baking pan

• 9- × 9-inch square baking pan

• 9-inch tube pan

• 6-cup Bundt pan

• 8-inch loaf pans*

• 9-inch glass pie dishes*

• 9-inch tart pan with removable bottom

• Panettone pan (Available through most baking shops or online.)

• Wire cooling racks*

• Rotating cake stand (Seems indulgent but makes the job of icing a cake so much easier.)

• Piping bags and tips (A 14-inch bag and a 10-inch bag fitted with a plain tip, star tip or petal tip will cover all your bases.)

• Pastry brush

• Variety of cookie cutters (This is a collection that can be gathered over time so try to buy nice copper ones if the opportunity presents itself, as you can have them for a lifetime.)

• A set of graduated circular cutters (Indispensable!)

• A circular doughnut cutter (Of course, a large and a small from the graduated set suggested above would work just as nicely.)

• Rolling pin (Nice and heavy, classic wood or silicone-coated.)

• Pastry blender (Brilliant little tool that has been around since time began.)

• Double boiler (You can also use a small heatproof bowl set over simmering water.)

• Parchment paper (I love parchment paper!!)

• Sieve (Great for straining but just as good for sifting all your dry ingredients. You may want to buy a smaller size as well for dusting icing sugar atop certain baked goods.)

• Plastic bench scrapers (Handy-dandy for scraping a bowl, spreading batter across a pan or cleaning up a counter of pastry bits.)

• Candy thermometer (Another of my favorite things.)

• Timers (Where the heck would we be without timers? Surrounded by a bunch of burnt baking, that’s where.)

• Paper muffin liners

• Wooden skewers (The quickest way to check if your goodies are done.)

• Small kitchen blowtorch (The perfect tool for browning your meringue and toasting your marshmallow.)

• Deep-fryer (My latest investment, which I know seems crazy, but once you taste a warm jelly doughnut you may change your mind.)

* Two of each of these items would be ideal.

You might think me a nag, but I feel it is important to remind you of few important tips and tricks for when you head into the kitchen to bake.

1. Always read through a recipe from start to finish before you begin. Maybe twice, just to make sure. This is the best way to avoid any surprises and to be sure you have all the necessary ingredients and tools on hand.

2. Substitutions are a fun way of making something your own, but be prepared for varied results. Swapping out the required pastry flour for whole wheat may seem like a healthier option but the end product will be completely different to the one in the original recipe. And maybe not in a good way.

3. The recipes in this book are measured using volume rather than weight as I have found it just as efficient and effective when baking in small scale. At Butter, we scale all recipes by weight because of the large volume we are working with.

4. Creaming the butter and sugar will always take a little longer than you think it should. You are looking for the butter and sugar to go from yellow and grainy to very pale and fluffy. This is best achieved by starting with butter at room temperature and being patient.

5. A good way to test if your butter is at the right temperature is by pressing on it with your finger. If the butter is too firm to leave an impression then it is too cold. If your finger slides right through the butter, then it is too warm. A gentle push should leave an indent.

6. Don’t forget to scrape down the sides of the bowl throughout the mixing process. This means getting right to the bottom of the bowl so no sugar and butter get left behind.

7. When a recipe calls for melted butter I suggest that you melt first and then measure. If you measure and then melt, some of that butter will no doubt get left behind in the pot or bowl and we don’t want to leave any butter behind, now do we?

8. Gently folding something in is not the same as stirring. You are trying to maintain as much air as possible to create volume and structure in your baking. Use your rubber spatula to cut through the middle of the batter, scrape the bottom of the bowl as you go and gently turn the batter over on itself to start to fold the new ingredient in. Turn the bowl slightly and repeat.

9. When whipping up your egg whites to make Mile-High Meringue Cake, for example, make sure to whip them on high speed just until stiff, glossy and smooth. Much longer and they will turn grainy and dull. A simple test is to insert your rubber spatula into the egg whites and pull it out quickly. Hopefully your egg whites will be stiff enough to hold a peak on the end of the spatula. Of course, none of this will happen if you get even a trace of fat in the bowl. So make sure to give your bowl and whisk attachment a good wipe before you begin and be careful not to get any egg yolk in the mix when separating the eggs.

10. Preheating your oven is an important step as you want to be ready to go once the batter is in the pan. It’s a good idea to check the accuracy of your oven temperature once in a while with a secondary thermometer. Ovens that are running too high will bake the outside of your cakes and cookies before the insides are done, resulting in a crusty exterior. An oven that runs too low will melt your batter before it bakes, making the end product tough.

11. When placing something in the oven to bake, I always choose the center rack. If you are baking several items at once you may want to rotate the pans at the halfway point. This will help ensure all the items bake evenly.

12.

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