Monday, February 11, 2013

All Purpose Power Healing Diet

By K. D. Haws
A natural healing diet must have the following components, in my opinion: a) allow for the healing of leaky gut, b) remove the most common allergenic foods for a period of time, c) neutralize acidic conditions of the body, d) provide adequate calories and abundant nutrients, and e) tend to normalize weight.

I have found the All Purpose Power Healing Diet to help with symptoms of fibromyalgia, neuropathy, and carpal tunnel, acid reflux, shortness of breath, and mild high blood pressure. The diet provides plenty of the alkaline minerals (calcium, magnesium, potassium, and sodium), and is hypoallergenic. I believe that a person should stay on the All Purpose Power Healing diet for at least six weeks and maybe longer. Afterward it would likely be possible to move to the more robust G.A.R.D. diet of John Symes, without ill effect ( ). Both the All Purpose Power Healing Diet and the G.A.R.D do a good job of eliminating foods that do harm. This is especially important if a person has had acid reflux, sleep apnea, migraines, insomnia, ADHD, autism, fibromyalgia, schizophrenia, bipolar disease, epilepsy or other neurodegenerative disease. (See: )

For persistent problems it may be necessary to periodically do an “Arise and Shine Cleanse” from or the Joe Cross “Reboot” program, as in his movie “Fat Sick and Nearly Dead”. Ref --

Food List

Allowed Freely
Vegetables raw***
Vegetables cooked***
Vegetable soup***
Fresh fruit
Sweet potatoes (called “yams” in the U.S.)
Millet and quinoa*
Baby lima beans*
Fresh homemade sauerkraut*

Also Allowed
Brown rice*
Cider vinegar
Cold pressed oils, olive, coconut, flax**
Honey, agave nectar, maple syrup
Unrefined sea salt (e.g. Himalayan pink salt)
Oregano and other herbs
Other beans (not soybeans)*

Supplements - Vitamin B12 once a week or so

Introduced Carefully After 6 weeks****
Potatoes, tomatoes, peppers, eggplant
Raw nuts soaked*
Raw sunflower seeds*
Raw pumpkin seeds*
Sea vegetables, well rinsed

Not Allowed
Canned or frozen food
Dairy and eggs
Meat, fish, fowl
Un-soaked seeds or nuts
Packaged seeds or nuts
Flavored drinks (sodas, fruit juices, etc)
Prepackaged foods
Prepared foods
Table salt, sugar
High fructose corn syrup
Artificial sweeteners
Wheat products
Soy products
Corn and oat products
Gluten (wheat, rye, barley)
Grains other than millet, quinoa, oats and rice

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
* See recipes
** Only raw, cold pressed oils
*** Raw and freshly cooked vegetables should be at least 1/3 of diet
**** Remove from the diet if symptoms, such as headache, stomach ache, acne, etc. appear


Sauerkraut (flu protection and friendly bacteria)
  1. Finely shred or slice enough cabbage to fill a quart jar.
  2. Mix the cabbage with ½ tsp. sea salt in a bowl and let sit for 15 minutes
  3. Tamp cabbage tightly until the glass jar is 90% full.
  4. Seal the mouth of the jar with plastic wrap and a rubber band.
  5. Put the lid on finger tight.
  6. Let sit at room temperature for 7 days.
NOTE: It is possible to ferment diced Daikon in the same manner.
Alfalfa Sprouts
  1. Soak alfalfa seeds 8 hours
  2. Rinse and drain every 8 hours until ready

Homemade Fermented Kosher Dill Pickles
  1. Wash several small pickling cucumbers.
  2. Pack as many as will fit to 80% full into a clean quart jar.
  3. Fill the jar the remainder of the way with clean/non-chlorinated water.
  4. Add ½ tsp. sea salt (any fine non-iodized salt).
  5. Add 1 sprig of dill on top.
  6. Screw the lid on finger tight.
  7. Allow to sit for 3 or 4 days and place in the refrigerator for 2 weeks.

Alkalizing Green Drink #1
Juice in a vegetable juicer (may be blended in non-chlorinated water instead if desired):
  • 2 green apples
  • 3 leaves of kale
  • 2 celery stalks
  • 1 sprig of parsley
  • ½ cucumber
  • a small piece of fresh ginger
  • juice of ½ lemon

Alkalizing Green Drink #2
Juice in a vegetable juicer (may be blended in non-chlorinated water instead if desired):
  • 2 carrots
  • 2 cups spinach
  • 2 stalks of celery
  • a small piece of fresh ginger
  • juice of ½ lemon
(Recipes for many more green juice recipes can be found on the web).

Millet or Quinoa - the most alkalizing grains
  1. Soak 1 cup millet or quinoa for 5 or 6 hours.
  2. Rinse thoroughly using a fine strainer.
  3. Rinse out the sauce pan.
  4. Add the rinsed millet or quinoa to 4-1/2 cups water (Add 1/2 Tsp salt if desired)
  5. Boil at medium heat 20-30 minutes for millet or 10-15 minutes for quinoa
  6. Serve with fresh apple, cinnamon, and a little agave syrup and/or olive oil.

Brown rice - somewhat acid forming (to be limited)
  1. Soak 1 cup brown rice over night.
  2. Rinse thoroughly.
  3. Bring to a boil and steam at medium heat for 30-40 minutes.

Soaked Seeds
  1. Soak sunflower or pumpkin seeds 5-6 hours.
  2. Rinse and drain.
  3. Optionally dry in the sun under a screen, in the oven or in a dehydrator.

Soaked Nuts
  1. Soak tree nuts (not peanuts and cashews, which are high in glutamates) overnight.
  2. Rinse and drain.
  3. Optionally dry in the sun under a screen,, in the oven or in a dehydrator.

Steamed Broccoli, Collards, Turnip Greens or other greens
  1. Place 2 cups of water in a small sauce pan.
  2. Add greens (chopped if desired).
  3. Bring to a boil.
  4. Keep on low heat for 7 minutes.
  5. Serve with extra virgin olive oil and unrefined sea salt.

Tossed Green Salad
1. Chop or shred and combine in a large bowl:
  • 5 large leaves leaf lettuce or cabbage
  • 2 cloves garlic
  • ½ tsp. chopped fresh ginger
  • 1 stalk celery
  • 3 green onions
  • 2 red radishes
  • 1 leaf kale
  • 1 or 2 sprigs of parsley
  • 2 pieces of arugula
  • 1 large carrot
2. Serve with olive oil, Himalayan pink salt, cider vinegar, and a small amount of agave nectar

Fresh Sweet Cole Slaw
1. Combine the following ingredients in a large bowl:
  • 3 cups shredded cabbage
  • 1 cup diced green apple
  • Small amount of chopped fresh ginger
2. Serve with dressing made by combining equal parts of agave nectar, olive oil and cider vinegar.

Fresh Non-Sweet Cole Slaw
  1. Combine in a large bowl
  • 3 cups shredded cabbage
  • 1 cup chopped tomato
  • ½ cup chopped green onions
  1. Serve with dressing made by combining equal parts of olive oil and cider vinegar with ¼ tsp Himalayan pink salt.

Lima Bean Soup
  1. Sort 2 cups of dried baby lima beans.
  2. Soak for 24 hours, change water every 8 to 12 hours.
  3. Rinse thoroughly.
  4. Place soaked beans in a large pan.
  5. Cover the beans with water to 2” above beans.
  6. Bring beans to a rapid boil for 20 minutes.
  7. Add seasoning (bay leaves, basil, oregano, Himalayan sea salt)
  8. Add chopped vegetables: carrots, celery, garlic, green or red pepper, onion, garlic
  9. Simmer 20-40 minutes until tender adding water as necessary.
Eat with millet, quinoa or summer squash and salad

Steamed Zucchini or other Summer Squash
  1. Bring 1 cup of water to a boil in small sauce pan
  2. Add chopped or sliced zucchini to fill pan
  3. Cover and simmer for 7 minutes or until tender
Serve with olive oil and sea salt

Steamed Winter Squash (Vegetable Spaghetti, Butternut, Hubbard, Kabocha, etc.)
  1. Cut open the squash and remove the seeds
  2. Save the seeds to dry for spring planting
  3. Section the squash
  4. Place the sectioned squash in a sauce pan.
  5. Cover and boil for 10 minutes or until tender, in 1” of water.
  6. Turn off the heat and allow cooling.
  7. Scrape the flesh from the skin using a table spoon.
Eat with sea salt and olive oil, or with honey or agave syrup and cinnamon.

Baked Winter Squash (Butternut,Hubbard, Kabocha, etc.)
  1. Heat oven to 375 degrees
  2. Cut open the squash and remove the seeds for planting in the spring.
  3. Line a baking pan or a cookie sheet with foil or baking paper.
  4. Place in oven
  5. Bake for 1 hour.

Baked Yams
  1. Heat oven to 375 degrees
  2. Wash 3 or 4 large orange or red sweet potatoes
  3. Line whole a baking pan or on a cookie sheet with foil or baking paper.
  4. Place sweet potatoes in pan
  5. Place in oven
  6. Bake for 1-1/2 hours.
When done, the syrupy glaze that appears on the foil or paper is very good too!
(Yams can be boiled in less time, but the result is sweet water, but not very sweet yams).

Feel free to create other recipes using allowed foods!

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