Dr. Sebi’s alkaline diet emphasizes plant-focused natural foods that align with his nutritional guide, including soursop (also known as graviola or guanabana), which has powerful health benefits like immune support and inflammation reduction. Below are some Dr. Sebi-approved soursop recipes based on available information, using only ingredients from his nutritional guide. These recipes are simple, and adhere to the alkaline diet principles (no hybrid foods, no canned ingredients, and no processed sugars).
1. Soursop Smoothie
Ingredients:
- 1 cup fresh soursop pulp (peeled, seeds removed)
- 1 cup approved nut milk (e.g., hemp milk or walnut milk)
- 1-2 tablespoons agave syrup (optional, for sweetness)
- Ice (optional, for a chilled smoothie)
Instructions:
- Peel the soursop, remove the seeds, and scoop out the creamy white flesh.
- Add soursop pulp, hemp milk, and agave syrup (if using) to a blender.
- Blend until smooth. Add ice if desired for a colder texture.
- Serve immediately in a glass.
Notes: Ensure the soursop is fresh, not canned or seedless, as Dr. Sebi’s guide prohibits canned or hybrid fruits.
2. Soursop Leaf Tea
Ingredients:
- 1-2 teaspoons dried soursop leaves (organic, from a trusted source)
- 2 cups spring water
- 1 teaspoon agave syrup or a squeeze of key lime juice (optional, for flavor)
Instructions:
- Bring 2 cups of spring water to a boil in a small pot.
- Add 1-2 teaspoons of dried soursop leaves.
- Reduce heat and let steep for 3-5 minutes.
- Strain the leaves and pour the tea into a cup.
- Add agave syrup or a squeeze of key lime juice for a refreshing twist, if desired.
- Enjoy warm or cooled.
Notes: Soursop leaves are praised for their health benefits, including immune support.
3. Soursop Salad
Ingredients:
- 1 cup fresh soursop pulp (peeled, seeds removed)
- 2 cups approved mixed greens (e.g., dandelion greens, kale)
- 1/2 avocado, diced
- 2 tablespoons olive oil (uncooked, per Dr. Sebi’s guide)
- 1 tablespoon key lime juice
- 1 teaspoon agave syrup
- Pinch of sea salt and approved spices (e.g., cayenne or dill)
Instructions:
- Prepare the soursop by peeling and removing seeds, then chop into smaller pieces.
- In a large bowl, combine mixed greens, soursop, and diced avocado.
- In a small bowl, whisk together olive oil, key lime juice, agave syrup, sea salt, and spices to make a dressing.
- Drizzle the dressing over the salad and toss gently.
- Serve fresh.
Notes: This salad uses only Dr. Sebi-approved ingredients like dandelion greens and olive oil. Avoid hybrid vegetables like iceberg lettuce.
4. Soursop and Cucumber Cooler
Ingredients:
- 1 cup fresh soursop pulp (peeled, seeds removed)
- 1 cucumber (non-hybrid, peeled)
- 2 cups spring water
- 1 tablespoon key lime juice
- 1–2 teaspoons agave syrup (optional)
- Ice (optional, made from spring water)
Instructions:
- Peel and deseed the soursop, then blend the pulp with peeled cucumber and spring water until smooth.
- Strain the mixture through a fine mesh sieve for a smoother drink (optional).
- Stir in key lime juice and agave syrup, if desired.
- Serve over ice or chilled.
Notes: Use non-hybrid cucumbers. This refreshing drink is hydrating and aligns with the alkaline diet.
5. Soursop and Amaranth Porridge
Ingredients:
- 1/2 cup fresh soursop pulp (peeled, seeds removed)
- 1/2 cup amaranth grain
- 2 cups spring water
- 1 cup hemp milk
- 1–2 tablespoons agave syrup
- Pinch of sea salt
- 1/4 teaspoon ground ginger (optional, for flavor)
Instructions:
- Rinse amaranth grain thoroughly under running water.
- In a pot, bring 2 cups of spring water to a boil, add amaranth, and reduce to a simmer. Cook for 20–25 minutes until soft.
- Blend soursop pulp with hemp milk until smooth.
- Stir the soursop-hemp milk mixture into the cooked amaranth.
- Add agave syrup, sea salt, and ground ginger (if using). Simmer for 5 more minutes, stirring occasionally.
- Serve warm.
Notes: Amaranth is an approved grain in Dr. Sebi’s guide, rich in nutrients. Use fresh soursop for optimal flavor and alkalinity.
