Our products – with some references – include:
1. pH Balance with Alka-Plex® product : https://mycorevital.com/uploads/pHBalancePowerPoint.pdf
2. 100% Organic Greens: https://corevital.com/web/t/CoreVital/Content.aspx?PageID=6724&CatalogID=75
3. Healthy Living Clay: https://mycorevital.com/web/t/CoreVital/Content.aspx?PageID=6724&CatalogID=88
4. Trace Minerals: https://mycorevital.com/web/t/CoreVital/Content.aspx?PageID=6724&CatalogID=87
5. Silver Defense: https://mycorevital.com/web/t/CoreVital/Content.aspx?PageID=6724&CatalogID=89
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CoreVital pH Balance
CoreVitál’s pH Balance® helps restore the delicate acid/base balance by neutralizing strong organic acids.
By nature, human physiology creates acid. This takes place via the foods we eat and the way in which we live. Popular items such as animal protein, refined carbohydrates (sugar and white flour), and meals laden with saturated and trans-fats leave an acidic residue in our tissues. Even beverages such as juices, soda, coffee, alcohol and sports drinks can have a like effect.
Similarly, heavy exercising, anxiety, and stressful or busy schedules also create excessive acid in the body. To some degree this is considered normal, but it becomes excessive as it occurs along with a poor diet. This places a serious strain on the body’s resources. As the body becomes deprived, due to this “western lifestyle”, a low-grade condition called chronic metabolic acidosis begins to manifest.
pH Balance® with Alka-Plex® is the answer for chronic metabolic acidosis. It is a mineral-based compound which reduces the acidity in foods and increases the body’s alkalinity. This patented combination of natural ingredients has achieved the FDA’s New Dietary Ingredient status. Due to the well substantiated research and development on pH Balance®, CoreVitál is also allowed to make numerous claims regarding the product’s efficacy.
Finally a company with a product worth talking about!
Supplement Facts:
Serving size: 2 tablets
Amount per Serving: Alka-Plex 1000 mg. Calcium 225 mg, Potassium 36 mg, Magnesium 1 mg
It’s all about Health, Naturally ® WITH ALKA-PLEX
- helps the body maintain a healthy acid-base balance
- moderates the effects of stress-induced metabolic acidosis
- aids (or supports) the body in the removal of acidic waste from cells
- supports healthy liver and kidney function
- Reduces respiratory and heart rates
- Reduces blood lactate levels
- Improves muscle recovery
- Decreases or eliminates cramping
- Reduces or eliminates delayed onset of muscle soreness
Rejuvenating Recipes
AsparaZincado Soup
15 minutes to prepare. Serves 3-5. This great soup is rich in zinc and has a rich tomatoeee flavor.
12 stalks medium asparagus (or 17 thin stalks)
1 avocado
5-6 tomatoes
1 cup fresh parsley
3-5 sun-dried tomatoes (bottled in olive oil)
¼ cup dried onion
4 cloves fresh garlic
1 red bell pepper
Bragg Liquid Aminos to taste
1-2 Spice Hunter’s Herbes de Provence
2 tsp. Spice Hunter Deliciously Dill
2 lemons or limes, cut in thin slices
Trim and dice the tips from the asparagus and set aside for a garnish. In a food processor or Vita-Mix blend the asparagus and red tomatoes, parsley, dried tomatoes, spices, garlic, onion and red bell pepper. Then blend the avocado until soup is smooth and creamy. Warm in an electric skillet and garnish with lemon or lime slices on top. Season with Bragg’s to taste or serve cold in the summertime. Sprinkle diced asparagus tips on top just before serving. Yummy!
AvoRado Kid Earth Greens Shake
This is by far Dr. Young and Shelley’s favorite cool green shake, and they enjoy it for breakfast, lunch and dinner-or anytime they want a snack. It’s a great way to get concentrated nutrition and chlorophyll of green powder and soy sprouts powder. The cucumber and lime cool the body, and the essential fats in the avocado and soy sprouts make this shake one that you can burn on for many hours. Serves 1.
1 avocado
½ English cucumber
1 tomatillo (optional)
1 lime (peeled)
2 cups fresh spinach
2 scoops soy sprouts powder
1 scoop CoreVital Earth Greens
1 pkg. stevia (Shelley recommends Sweet Leaf With Fiber)
6-8 ice cubes
Blend on high speed to a thick, smooth consistency. Serve immediately.
Variations:
Add coconut milk or fresh almond milk for a cremiwer shake
Substitute a grapefruit or lemon for the lime for a different taste.
Add 1 tablespoon fresh grated ginger
Add some seasonings that are bottled in oil (without alcohol) for a new exciting twist of flavor.
In the summer, freeze AvoRado Kid into pops for a cool frozen treat.
Broccoli/Cauliflower Soup
1-2 cups broccoli, chopped
1-2 cups cauliflower, chopped
1 cup cucumber juice or veggie broth
1 avocado ( off cleanse can use ½ cup soaked almonds)
1 clove garlic, minced
¼ tsp. Curry powder
1 Tbs. lemon or lime juice
1 Tbs. Braggs Liquid Aminos
½ tsp. Real Salt
In a food processor or blender, combine the almonds with the cucumber juice or broth, and garlic. Blend well. With machine still running, add the broccoli and cauliflower and blend until smooth. Lastly blend in seasonings and lemon/lime juice, Bragg Aminos and salt. Add more broth or water to desired consistency.
Variation: Use this recipe for salad dressing.
Celery/Cauliflower Soup
1 onion peeled and chopped
1 whole head of celery, trimmed & chopped
(save some celery leaves for garnish)
1 head cauliflower, trimmed and chopped
1 Tbs. Olive or Udo’s Oil
1-2 quarts vegetable stock
½-1 quarts almond milk
salt, pepper to taste
use seasonings of choice to taste
1. Steam-fry the onion in a little water in a large soup pan for about 5 minutes without browning. Pulse-chop the celery and cauliflower in the food processor until finely chopped.
2. Add the celery and cauliflower mix to the pan and warm until tender. Add the vegetable stock, almond milk and simmer for about 15-30 minutes, or you can leave this raw and not cook at all.
3. Puree the soup mixture in a blender or food processor until smooth texture is achieved. Season with salt and other seasonings of choice. Serve warm or cold.
Chunkie Veggie Soup
2 1/2 cups fresh carrot juice
1 avocado
6-8 celery stalks
1 summer squash
small bunch of arugula
spice options: parsley, basil, coriander
For broth, blend carrot juice, avocado and 3-4 celery stalks. Grate squash and celery, adding finely chopped arugula and other fresh green spices last. Serve in a bowl or cup; decorate with fresh herbs.
Celery Soup
4-5 stalks of celery (including leaves if fresh)
3 cups pure water
2 Tbs yeast-free instant vegetable broth
Cook celery until tenderized. Add water and broth mix. Pour all into blender. Blend 15-29 seconds. Reheat and serve. Use flax seed oil, Bragg liquid Aminos, and cayenne pepper to taste.
Clean and Simple Soup
1 cucumber, cubed
1 avocado, cubed
mint (optional)
Place ingredients in food processor with S blade. Mix until almost smooth. Serve garnished with mint leaf.
Creamy or Crunchy Broccoli Soup
15 minutes to prepare. This high-protein soup is for broccoli lovers!
2 cups vegetable stock or water
3-4 cups broccoli, chopped
1 red bell pepper, chopped
2 red or yellow onions, chopped
1 avocado
1-2 stalks celery, cut in large pieces
braggs liquid amino to taste
cumin and ginger to taste
1. In an electric skillet, warm 2 cups of water or stock, keeping the temperature at or below 118 (finger test). Add the chopped broccoli and warm for 5 minutes.
2. In a blender, puree the warmed broccoli, bell pepper, onion, avocado, and celery, thinning with additional water if necessary to achieve the desired consistency. If desired, save the broccoli stalks, peeling off the tough outer skin; process them in a food processor until they are small chunks, and add to the soup just before serving to add crunch!
3. Serve warm, flavoring with bragg’s, fresh ginger, cumin or any other spices you like. Add a slice of lemon on top to garnish.
Creamy Tomato Soup
4 Roma tomatoes
2 green onion tips (about 1 inch of white/light green part)
¼ green pepper
1 cup vegetable broth
1 avocado
1 teasppon Real Salt
pepper to taste.
Liquefy in blender. Heat just to warm.
Creamy Vegetable Soup
Be sure to blend it thoroughly ( I think blender is best) so you get a rich, even, smooth, creamy texture.
1 cup onion, chopped
2 cloves garlic, minced
2 large leeks, chopped
3 celery stalks, chopped
2 cups shredded green cabbage
½ lb asparagus, cut small
(use after cleanse1 pkg. soft FRESH tofu)
4 cups vegetable broth
2 tsp dried dill, 2 tsp dried basil, 1 tsp dried oregano
Real Salt and pepper to taste
In a skillet, steam-fry the onions and garlic for a few minutes. Add cabbage, celery and asparagus. Transfer to a large pot, add the leeks and vegetable broth. Stir in the parsley, dill, basil, oregano, salt and pepper. Simmer just to brighten veggies. Let cool a bit, (the puree in a blender or food processor two cups at a time with some of the tofu), and return to another pot. Heat soup, not to exceed 118, and serve.
French Gourmet Puree
Serves 6.
1 avocado
2 stalks celery
1 head Romaine lettuce
1 small tomato
1 handful spinach
1 small cucumber, peeled
2 cloves garlic
1/3 onion
2 tablespoons olive oil
Herbes de Provence
Sprouts (optional)
Puree all vegetables with a Green Star/Green Power juicer with a blank blade for pureeing, doing the onion last. Mix in olive oil, and Herbes du Provence to taste. Serve with sprouts sprinkled on top.
Green Gazpacho Two Ways
Serves 4-6 people. Wonderful alkaline soup, packed with chlorophyll.
2 avocados
2 green bell pepper
6 roma tomatoes
11/2 large English cucumbers (or 2 average size)
1 head Romaine lettuce
½ red onion
3 cloves garlic
¼ cup fresh lemon juice
¼ teaspoon Real Salt
2 tablespoons loive oil
11/2 teaspoons basil
½ teaspoon dill
¼ teaspoon oregano
1/8 teaspoon sage powder
Chop all vegetables. Mix avocado, lemon juice and garlic in food processor (with S blade), until smooth and empty into bowl. Process tomatoes and romaine until smooth, and add to bowl. Pulse peppers, cucumbers and onion until chunky (approximately 1/8-1/4 inch) and empty into bowl. Mix well with salt and olive oil, and herbs if desired.
Gazpacho
4 cups fresh tomato juice (you make)
½ cup cucumber, chopped
¼ cup green bell pepper, chopped
¼ cup celery, finely chopped
1 Tbs. Olive Oil
½ tsp. Pepper
½ tsp. Basil
½ tsp. Garlic, minced
Combine all ingredients. Cover and chill overnight.
Green Raw Soup
This is wonderfully alkalizing soup that I prefer served cold in the summer months and warmed in the winter months. It’s energizing and easy to digest.
1-2 avocados
1-2 cucumbers, peeled and seeded
1 jalapeno pepper, seeded
½ yellow onion, diced
juice of ½ lemon
1-2 cups light vegetable stock or water
3 cloves roasted garlic
1 Tbs. fresh cilantro
1 Tbs. fresh parsley
Puree all ingredients (except onions) in a food processor or Vita Mix. Add more or less water to desired consistency. Add onions and raw crunch bits at the end for a garnish. Yum!
Healing Soup
This soup is especially southing when tired, stressed or sick with cold flu and is very anti-fungal.
2-3 whole garlic cloves
1 large onion
3 Tbs yeast-free instant vegetable broth
2-3 quarts water or veggie broth
1 cucumber
(optional: cabbage, celery and any other veggie desired)
2 Tbs fresh cilantro
2 tsp frsh grated ginger
Real Salt to taste
Chop and crush garlic cloves into small diced pieces and lightly steam-fry. Set aside. Put whole onion in water in a deep pan, simmer until onion is transparent (approx. 1 hour). Add garlic and yeast-free instant veggie broth. Slice cucumber ( and optional veggies) and add to soup. Simmer 10-15 minutes. Add fresh ginger, cilantro and Real Salt to taste.
Minty Mock Malt
½ English cucumber
juice of 1 lime & juice of 1 white grapefruit, only if balanced
1 avocado
1 cup raw spinach
½ can coconut milk
1 teaspoon CoreVitál Earth Greens
2 teaspoons Sprouted Protein Powder
2-4 springs for fresh mint leaves or ½ teaspoon mint flavoring (no alcohol)
14 ice cubes
Combine all ingredients and blend to desired consistency.
Variation: Leave out the ice cubes, and freeze malt into pops.
Mock Split-Pea Soup
2 carrots, shaved
2 celery stalks, cut as desired
6 sprigs of parsley
1 onion, chopped
4 cups water
2 cups crisp-steamed green beans
1 ½ cups crisp-steamed asparagus
dash of mace
1 bay leaf
1 tsp. Vegetized or Real Salt
Chop all vegetable ingredients in food processor and add to 4 cups of water or
Vegetable stock in a soup pot. Lightly simmer until vegetables are just softened-about 8-10 minutes-then out contents into a blender and thoroughly puree until thick, creamy texture is achieved. Add salt and seasonings. Serve warm. Optional seasoning suggestions include ½ tsp. Cumin, ½ tsp. Dill, ½ tsp. Herbs de provence, and a quirt or two of Braggs.
Popeye Soup
10 minutes to prepare. This is a wonderful alkalizing soup because of the cucumbers and greens. Serve warm with a fresh tortilla for dipping.
1 avocado
1 cup water or vegetable stock
2 cucumbers, unwaxed
2 green onions
1 clove garlic
1/3 red bell pepper
1 cup fresh raw spinach
Bragg Liquid Aminos or Real Salt to taste
Mid Eastern Spices (Spice Hunter’s Garam Masala,
½-1 tsp., Curry Seasoning, ½-1 tsp., and Zip, ½ tsp.)
fresh lime juice to taste
In a Vita- Mix or a blender, add the avocado and half of the water or stock and puree, then add the rest of the ingredients one at a time, blending to desired thickness and thinning with the remaining water if desired. Add Braggs Amino’s or Real Salt to taste, and flavor with spices and lime juice to your desire. You might add a couple of minced sun-dried tomatoes too! Experiment!
Soothing Cooling Tomato Soup
Serves 2
6 medium tomatoes, juiced and strained (pour through a fine mesh strainer or a nylon knee-high stocking)
½ avocado
¾ cup fresh coconut water (make sure this is fresh, taken from a coconut.)
1 cucumber, juiced
Real Salt to taste
Stevia (optional)
Blend until smooth. For a sweeter soup add stevia to taste.
Vegetable Minestrone Soup
1 small cabbage
1 onion
1 red bell pepper
2 tomatoes
2 celery
1 zucchini
1 yellow squash
Cut vegetables as preferred. Cover tomatoes and celery with water in soup pot. Cook gently until they just begin to “give”, then add remaining ingredients. Do not overcook.
Serve hot with flax seed oil, Bragg Liquid Aminos and cayenne pepper to taste.
The Raw Perfection Morning Monster Juice
1 bunch of kale
1 whole head of celery
1 lemon
1 handful of spinach leaves
1 avocado
1 teaspoon CoreVitál Earth Greens
1 chili pepper
Put kale, celery and lemon through juicer,
Then combine in blender with remaining ingredients.
This juice is great when you need something that’s going to stick with you until mid-day; the fat will help you feel full. Besides providing the fat, the avocado is the key to the creaminess of this smoothie.
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