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WBAI-FM
New York
Dr. Ali's
Science, Health and
Healing
Radio Shows Online |
Editor,
The Journal of Integrative Medicine
Formerly, Associate Professor of Pathology (adj.), College
of Physicians
and Surgeons of Columbia University, NY
Formerly, President of Staff and Chief Pathologist,
Holy Name Hospital, Teaneck, NJ
Fellow, Royal
College of Surgeons of England -
Diplomate,
American Board of Anatomic and Clinical Pathology
Diplomate, American Boards of Environmental Medicine
Past President Capital University of Integrative
Medicine |
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Order Dr. Ali's
Books and DVDs at 18006336226.com
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Colon Cancer
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Diabetes
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GERD/Gastritis
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Heart Health
· Limbic Breathing
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Sleep |
DR. ALI's LUNCHES
(Low cost, everything toxic free, three to five days a week)
The Most Important Freedom Is Freedom From Disease
Truth has many enemies-among the better known are
innocent myths, untruths, half-truths, lies, pernicious lies, and
statistics. In clinical nutrition, truth has another little known enemy
which, in my view, brings more harm: not knowing. Specifically, important
aspects of nutrition not known to most people are:
►
Eating healthy is not a sacrifice;
► One
can eat healthy on a very limited budget; and
► It
is easy to avoid common foods that cause adverse food reactions, such as
sugar,
gluten-containing grains, and dairy products (except yogurt and kafir).
One Cannot Unknow What One Knows
I see the essential problem of good nutrition to be a lack of proper
information and clarity of thinking in matters of food. During the first 20
years of my pathology work, I knew much about disease and nothing about
health. I regularly ate toxic foods, as did almost every other doctor in the
hospital. I suffered frequent migraine headaches, hypoglycemia, and periods
of unexplained irritability. Then my eating habits changes when my focus
shifted from a study of diseases to that of the state of absence of health.
Slowly and steadily, I began to experience the benefits of replacing bad
foods with good ones. I hope the reader will also consider a food journey,
beginning with Dr. Ali's Breakfast and Dr. Ali's
lunch described here.
Armed with good information and courage, it is possible for people to eat
well on a limited budget. The following suggestions provide light meals,
which are:
(
Wholesome;
(
Highly nutritious;
(
Oil-free;
(
Sugar-free;
(
"Everything-artificial-free";
(
Gluten-free;
(
Diverse; and
(
Low-cost.
Low Cost of Lunch
The cost of Dr. Ali's lunch varies from 90 to 95 cents (45 cents to 55
cents per lentil soup and 35 to 40 cents for a cup of yogurt (with a light
sprinkling of spices). Diversity in the dishes can be increased by using a wide
variety of seeds and vegetables added to the basic lentil lunches.
Glutenous grains are a very common source of food reactions, such as undue
tiredness after eating, abdominal bloating, and difficulties of mood and
mentation. Dr. Ali's Lunch is an excellent way to avoid gluten recations. In
essence, this lunch replaces wheat and other grains with lentils, seeds, nuts,
and vegetables. That, pof course, increases diversity in food elements.
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DR. ALI'S LUNCH RECIPE # 1
"PINK DAL" LENTIL FOR 20 LUNCHES
Total time required one hour; cost of 40 cents
per lunch.
Ingredients:
1. Masoor (Ghulabi) dal / pink
lentil 4 pounds ($4.99)
2. Fresh tomatoes 4 medium ($1.00)
3. Green pepper 1, medium hot (30
cents)
4. Garlic paste 1 tablespoon (10
cents)
5. Ginger paste 1 tablespoon (10
cents)
6. Curry masala 1 packet (89
cents) (available at Indian/Pakistani stores)
7. Salt 1 teaspoon (5 cents)
8. Fresh coriander leaves, two
ounces (15 cents)
Directions:
1. Rinse dal in water and rub
between your palms till froth, drain, and repeat
two more times until the froth
is removed
2. Add 1 gallon water (4.5 liters)
3. Mix in masala, garlic, ginger,
and salt
4. Bring to a boil and stir until
dal (lentil) is cooked
5. Add washed and sliced tomatoes
and green pepper
6. Continue to boil and stir at
intervals for 15 minutes*
7. Add coriander leaves
Dining:
(
Serve immediately, with or without a
sprinkling seeds**
Freezing for storage:
( Cool
the pot for 3 hours
( Put
8 to 10 ounces in separate zip lock bags, removing the air by
flattening, zip
tightly, and freeze.
Heating Instruction:
( Break
the frozen dal pattie into a small sauce pan and add four ounces of
water
( Heat,
sprinkle seeds and/or nuts of choice, and enjoy
Yogurt: Plain yogurt (goat or cow milk)
8 ounces with a pinch of masala (chana chat masla),
cost: 50-60 cents
* Pink whole dal turns split, softened,
and yellow in color seed
** Seeds: pumpkin, sunflower, sesame,
coriander, cumin, dil, chopped almonds, cashew,
and others of choice
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DR. ALI'S LUNCH RECIPE # 2
BLACK LENTIL FOR 25 LUNCHES
Total time required one hour; cost 40 cent per
lunch
Ingredients:
1. Masoor lentil / black dal 4 pounds
($4.99)
2. Fresh tomatoes 4 medium ($1.00)
3. Green pepper 1 medium hot (30
cents)
4. Garlic paste 1 tablespoon (10
cents)
5. Ginger paste 1 tablespoon (10 cents)
6. Curry masala 1 packet (89 cents,
available at Indian/Pakistani stores)
7. Salt 1 teaspoon (5 cents)
8. Celery 1 pound chopped (2 dollars)
9. Fresh coriander leaves, two ounces
(15 cents)
Directions:
1. Rinse dal in water and rub between
your palms till froth, drain, and repeat
two more times until the froth is
removed.
2. Add 1 gallon water (4.5 liters)
3. Mix in masala, garlic, ginger, and
salt
4. Bring to a boil and stir until dal
(lentil) is cooked.
5. Add washed and sliced tomatoes and
green pepper
6. Continue to boil and stir at
intervals for 15 minutes*
7. Add coriander leaves
Dining:
( Serve
immediately, with or without a sprinkling of seeds**
Freezing for storage:
( Cool
the pot for 3 hours
( Put
8 to 10 ounces in separate zip lock bags, removing the air by
flattening, zip tightly, and freeze
Heating Instruction:
( Break
the frozen dal pattie into a small sauce pan and add four ounces of
water.
( Heat,
sprinkle seeds and/or nuts of choice, and enjoy
Yogurt: Plain yogurt (goat or cow milk) 8
ounces with a pinch of masala (chana chat masla),
cost: 50-60 cents
*
Pink whole dal turns split, softened, and yellow in color seed
** Seeds: pumpkin, sunflower, sesame,
coriander, cumin, dil, chopped almonds, cashew,
and others of choices |
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This
information is provided only to provide
information, it is never, ever to be used as a
self help guideline. Always consult your own
health care provider for information or
questions on your health!
Throughout this website, statements are made
pertaining to the properties and/or functions of
nutritional supplements.
These statements about
nutritional supplements have not been
evaluated by the Food and Drug Administration
and are not intended
to diagnose, treat, cure or prevent any disease
Copyrights on this site:
İMajid Ali
İAging Healthfully, Inc. İThe
Institute of Preventive Medicine
İThe Institute of Integrative Medicine İThe
Journal of Integrative Medicine
New
Jersey - 95 East Main Street Denville, NJ 07834 New
York 140 West End Avenue NY, NY 10023
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