Watercress
Herbs and Flavourings
All herbs fresh or dried
Vegetable stock (bouillon) cubes and powders
All spices – use sparingly
Yeast extract
Miso/tamari/shoyu
Grated lemon rind (organic)
Grated orange rind (organic)
Vanilla pod/extract
Sugar Substitute
Raisins and raisin juice
Currants
Sultanas
Honey, Maple syrup (in strict moderation)
III FOR STARCH MEALS
Salad Dressings
Sweet or soured cream
Olive oil or cold pressed seed oils
Fresh tomato juice with oil and seasoning
Sugars
(All sugar in strict moderation)
Honey, Maple syrup
Molasses
Pulses/Legumes**
Aduki beans
Black-eyed beans
Butterbeans
Cannellini beans
Chick peas (Garbanzos)
Haricot beans
Lentils – all kinds
Marrow fat peas
Peanuts
Pinto beans
Red kidney beans
Reproduced from Food Combining for Vegetarians – Jackie Le Tissier, Thorsons 1992
I FOR PROTEIN MEALS
Coffee/tea – strict moderation – no sugar – milk*
Non-cereal coffee substitutes
Lemon teas – unsweetened
Fruit teas – unsweetened
Fruit juices – fresh/bottled/vacuum packed – unsweetened
Grape juice – if not too sweet
Tomato juice – cooked/tinned/vacuum packed
Milk – cow’s/goat’s’/sheep’s/soya*
Lassis – made with protein fruits only – unsweetened
II NEUTRAL FOODS
Water – tap/bottled
Dandelion coffee
Herb teas
Tomato juice – fresh
Vegetable juices – fresh/cooked/vacuum packed/bottled – non-starch only
Instant vegetable/bouillon/yeast extract drinks
III FOR STARCH MEALS
Coffee/tea – strict moderation – sugar & milk*
Cereal coffee substitutes
Chocolate/cocoa* – made with water/cream or very diluted milk
Grape juice – only if very sweet
Carob drinks – sugar* made with water/cream or very diluted milk
ALCOHOLIC DRINKS
All in strict moderation:
Wines – dry
Cider – dry
Liqueurs – dry
All in strict moderation:
Gin
Rum
Vodka
Whisky
Brandy
All in strict moderation:
Beer
Lager
Ale
Stout
Wine – sweet
Liqueurs – sweet
Sake
All recipes are suitable for vegetarians
This section contains recipes for dishes comprising only alkaline forming foods. All the recipes that follow are compatible with each other.
It is suggested that one meal a day should be chosen from this group, and many people find that breakfast is the easiest time to fit this important alkaline meal into their daily meal plan.
Dr Hay considered that breakfast was a superfluous meal, but for most people a light breakfast of fruit (perhaps with milk or yoghurt) makes an ideal start to the day. People who prefer a more substantial meal will find suggestions in the Protein and Starch sections; an alkaline meal (such as soup, salad, vegetable dish and dessert) can then be taken at midday or in the evening.
Note Although many alkaline foods are neutral and can be combined with all foods, others are not. This applies particularly to fruit, which though alkaline-forming should only be eaten with compatible food groups, i.e. acid and sub-acid fruits with alkaline foods or proteins, and sweet fruits with starches. Please refer to the Table of Compatible Foods if ever in doubt.
Food and Drinks that Can Be Combined for an Alkaline Meal
Dairy Products
Milk, yoghurt, buttermilk, quark, fromage frais (1% and 8%), cream cheese, cream, crème fraîche
Vegetables
All green and root vegetables except potatoes, sweet potatoes (yams) and Jerusalem artichokes.
Uncooked tomatoes
All salad greens and herbs
Acid