I went grocery shopping today to stock up on staples and to buy ingredients for various sauces I will make (I refer to them as food from the farmacy sauces) that will add flavor and texture and much interest to the meals as well as increase the proportion of alkaline producing foods.  It is difficult to switch from eating meals heavy with meat and grain foods such as bread and pasta, the usual stars of the plate, to meals featuring smaller amounts of meat and grain foods with larger portions of anti inflammatory ingredients including fruits, nuts and vegetables in order to reach the right proportion of alkaline to acid producing ingredients.  So I have created sauces made from blueberries, raisins, tomatoes, fruits and fresh herbs such as blueberry ginger bbq sauce, peppery raise sauce, fresh tomato salsa, corn salsa, pineapple salsa and salsa verde or pesto to add to the center of the plate protein.    All processed foods, including sauces such as bottled tartar sauce, bottled jams, chutneys and salsas are ALL acid producing, so I will make my own from scratch using fresh or fresh frozen ingredients. 

I stocked up on these alkaline producing ingredients today in preparation:  lemons, limes, natural apple cider vinegar, fresh berries, pineapple, chilli peppers (poblanos and jalapenos), fresh cilantro, fresh parsley, fresh basil, garlic, raisins, frozen fresh whole kernel corn, cashews, almonds and sunflower seeds (all unsalted), ginger root, sea salt, cinnamon, cumin, chilli pepper powder, coarse ground black pepper, garlic granules, canola and EVOO, and fresh tomatoes.   In preparation for the eight weeks of feasting on anti aging cuisine, tomorrow, I am going to make the sauces that will add the zest to the center of the plate proteins. 

Buon Appetito,

Angela B