SCORE A TOUCHDOWN THIS YEAR
ON YOUR BONE HEALTH!
Super Bowl Sunday has a whole new meaning this year! Join Dr. Susan Brown for her Super BONES Sunday live community event on February 12th! Learn 10 all natural plays to score a touchdown on bone health this year! Space is limited, so hustle to the registration to secure your spot on the winning team!
SCORE A TOUCHDOWN THIS YEAR
ON YOUR BONE HEALTH!
Super Bowl Sunday has a whole new meaning this year! Join Dr. Susan Brown for her Super BONES Sunday live community event on February 12th! Learn 10 all natural plays to score a touchdown on bone health this year! Space is limited, so hustle to the registration to secure your spot on the winning team!
SCORE A TOUCHDOWN THIS YEAR ON YOUR BONE HEALTH!
Super Bowl Sunday has a whole new meaning this year! Join Dr. Susan Brown for her Super BONES Sunday live community event on February 12th! Learn 10 all natural plays to score a touchdown on your bone health this year! Space is limited, so hustle to the registration to secure your spot on the winning team!
2 WAYS TO PARTICIPATE:
OPTION 1:
WATCH FROM
THE SIDELINES
FREE
- 1–2 P.M. EST: Dr. Brown's Live Presentation — Gain access to Dr. Brown's presentation on her top 10 tips for improving your bone health this year. As a free attendee, you will be able to access the presentation ONLY on one of our social media channels. You must submit your email below to get the link.
To receive reminders about this live event,
enter your email below:
OPTION 2:
WATCH + PLAY
(ONLY 100 SPOTS AVAILABLE)
$25
- 12–1 P.M. EST: MVP "Community Huddle" — Gain access to an exclusive Zoom Room with your coach, Dr. Susan Brown, and other MVP attendees. You will be able to chat and ask your bone health questions before the presentation.
- 1–2 P.M. EST: Dr. Brown's Presentation — Stay in the Zoom Room to watch Dr. Brown's live presentation on her top 10 tips for improving your bone health this year.
- 2–3 P.M. EST: Q&A Session — Dr. Brown will "tackle" any questions MVP members have in the same Zoom Room after the presentation.
- BONUS (Worth $650!): All MVP attendees will be entered to win our Foundations Plus Support Package (One 60-minute consultation with Dr. Brown + access to Dr. Brown's Better Bones Solution Online Masterclass!) One lucky MVP will be chosen to win! This is a 1 in 100 shot of winning the big prize!
2 WAYS TO PARTICIPATE:
OPTION 1:
WATCH FROM
THE SIDELINES
FREE
OPTION 2:
WATCH + PLAY
(ONLY 100 SPOTS AVAILABLE)
$25
- 1–2 P.M. EST: Dr. Brown's Live Presentation — Gain access to Dr. Brown's presentation on her top 10 tips for improving your bone health this year. As a free attendee, you will be able to access the presentation ONLY on one of our social media channels. You must submit your email below to get the link.
To receive reminders about this live event,
enter your email below:
- 12–1 P.M. EST: MVP "Community Huddle" — Gain access to an exclusive Zoom Room with your coach, Dr. Susan Brown, and other MVP attendees. You will be able to chat and ask your bone health questions before the presentation.
- 1–2 P.M. EST: Dr. Brown's Presentation — Stay in the Zoom Room to watch Dr. Brown's live presentation on her top 10 tips for improving your bone health this year.
- 2–3 P.M. EST: Q&A Session — Dr. Brown will "tackle" any questions MVP members have in the same Zoom Room after the presentation.
- BONUS (Worth $650!): All MVP attendees will be entered to win our Foundations Plus Support Package (One 60-minute consultation with Dr. Brown + access to Dr. Brown's Better Bones Solution Online Masterclass!) One lucky MVP will be chosen to win! This is a 1 in 100 shot of winning the big prize!
2 WAYS TO PARTICIPATE:
OPTION 1:
WATCH FROM
THE SIDELINES
FREE
OPTION 2:
WATCH + PLAY
(ONLY 100 SPOTS AVAILABLE)
$25
- 1–2 P.M. EST: Dr. Brown's Live Presentation — Gain access to Dr. Brown's presentation on her top 10 tips for improving your bone health this year. As a free attendee, you will be able to access the presentation ONLY on one of our social media channels. You must submit your email below to get the link.
To receive reminders about this live event,
enter your email below:
- 12–1 P.M. EST: MVP "Community Huddle" — Gain access to an exclusive Zoom Room with your coach, Dr. Susan Brown, and other MVP attendees. You will be able to chat and ask your bone health questions before the presentation.
- 1–2 P.M. EST: Dr. Brown's Presentation — Stay in the Zoom Room to watch Dr. Brown's live presentation on her top 10 tips for improving your bone health this year.
- 2–3 P.M. EST: Q&A Session — Dr. Brown will "tackle" any questions MVP members have in the same Zoom Room after the presentation.
- BONUS (Worth $650!): All MVP attendees will be entered to win our Foundations Plus Support Package (One 60-minute consultation with Dr. Brown + access to Dr. Brown's Better Bones Solution Online Masterclass!) One lucky MVP will be chosen to win! This is a 1 in 100 shot of winning the big prize!
ALKALIZING SUPER BONES SUNDAY RECIPES
Recipes from Dr. Brown's The Amazing Acid Alkaline Cookbook.
ALKALIZING
SUPER BONES SUNDAY RECIPES
Recipes from Dr. Brown's The Amazing Acid Alkaline Cookbook.
ALKALIZING
SUPER BONES SUNDAY RECIPES
Recipes from Dr. Brown's The Amazing Acid Alkaline Cookbook.
SPICED ROASTED NUT MIX
Yields about 5 cups
Ingredients
- 1 tsp ground coriander
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic salt
- ¼ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- 2 T light olive oil
- 2 C whole almonds
- 2 C pecan halves
- ½ C shelled raw pumpkin seeds
- ½ C shelled raw sunflower seeds
- 1T coarse sea salt
- Preheat oven to 325º F. Line a 9x13” baking dish with parchment paper + set aside.
- Whisk together the coriander, cumin, chili powder, garlic salt, cayenne pepper, cinnamon + ginger in a small bowl. Set aside.
- In an 8” nonstick skillet, heat oil over low heat. Add the spice mixture and cook for 3-4 minutes, stirring often.
- In a large bowl, combine the nuts + seeds. Add spice mixture and mix well.
- Spread the mixture over the prepared baking dish + bake for 15 minutes, shaking the dish every 5 minutes.
- Sprinkle with the sea salt and a bit more garlic salt, if desired. Cool completely in the baking dish and serve.
Directions
SPICED ROASTED NUT MIX
Yields about 5 cups
Ingredients
- 1 tsp ground coriander
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic salt
- ¼ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- 2 T light olive oil
- 2 C whole almonds
- 2 C pecan halves
- ½ C shelled raw pumpkin seeds
- ½ C shelled raw sunflower seeds
- 1T coarse sea salt
- Preheat oven to 325º F. Line a 9x13” baking dish with parchment paper + set aside.
- Whisk together the coriander, cumin, chili powder, garlic salt, cayenne pepper, cinnamon + ginger in a small bowl. Set aside.
- In an 8” nonstick skillet, heat oil over low heat. Add the spice mixture and cook for 3-4 minutes, stirring often.
- In a large bowl, combine the nuts + seeds. Add spice mixture and mix well.
- Spread the mixture over the prepared baking dish + bake for 15 minutes, shaking the dish every 5 minutes.
- Sprinkle with the sea salt and a bit more garlic salt, if desired. Cool completely in the baking dish and serve.
Directions
SPICED ROASTED NUT MIX
Yields about 5 cups
Ingredients
- 1 tsp ground coriander
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic salt
- ¼ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- 2 T light olive oil
- 2 C whole almonds
- 2 C pecan halves
- ½ C shelled raw pumpkin seeds
- ½ C shelled raw sunflower seeds
- 1T coarse sea salt
- Preheat oven to 325º F. Line a 9x13” baking dish with parchment paper + set aside.
- Whisk together the coriander, cumin, chili powder, garlic salt, cayenne pepper, cinnamon + ginger in a small bowl. Set aside.
- In an 8” nonstick skillet, heat oil over low heat. Add the spice mixture and cook for 3-4 minutes, stirring often.
- In a large bowl, combine the nuts + seeds. Add spice mixture and mix well.
- Spread the mixture over the prepared baking dish + bake for 15 minutes, shaking the dish every 5 minutes.
- Sprinkle with the sea salt and a bit more garlic salt, if desired. Cool completely in the baking dish and serve.
Directions
FRESH AVOCADO SALSA DIP
Yields about 3 ½ cups
“Not only are avocados alkalizing, they also promote healthy cholesterol levels and help regulate blood pressure. So dip another (spelt tortilla) chip and enjoy!”
Ingredients
- 2 ripe avocados, peeled, seeded + diced
- 2 T extra virgin olive oil
- 1 T fresh lime juice
- 2 small tomatoes, seeded + coarsely chopped
- ¼ C finely chopped fresh cilantro
- ¼ C finely chopped red onion
- 1-2 tsp hot sauce (optional)
- ½ tsp chili powder
Directions
- In a medium-sized bowl, combine the avocado, oil, lime juice + salt. Mix gently with a spoon until blended.
- Add the tomatoes, cilantro, onion, hot sauce, and chili powder to the avocado mixture and mix until just combined. Cover + refrigerate for at least 30 minutes before serving.
- Serve with Spelt Tortilla Crisps (see recipe)
FRESH AVOCADO SALSA DIP
Yields about 3 ½ cups
“Not only are avocados alkalizing, they also promote healthy cholesterol levels and help regulate blood pressure. So dip another (spelt tortilla) chip and enjoy!”
Ingredients
- 2 ripe avocados, peeled, seeded + diced
- 2 T extra virgin olive oil
- 1 T fresh lime juice
- 2 small tomatoes, seeded + coarsely chopped
- ¼ C finely chopped fresh cilantro
- ¼ C finely chopped red onion
- 1-2 tsp hot sauce (optional)
- ½ tsp chili powder
Directions
- In a medium-sized bowl, combine the avocado, oil, lime juice + salt. Mix gently with a spoon until blended.
- Add the tomatoes, cilantro, onion, hot sauce, and chili powder to the avocado mixture and mix until just combined. Cover + refrigerate for at least 30 minutes before serving.
- Serve with Spelt Tortilla Crisps (see recipe)
FRESH AVOCADO SALSA DIP
Yields about 3 ½ cups
“Not only are avocados alkalizing, they also promote healthy cholesterol levels and help regulate blood pressure. So dip another (spelt tortilla) chip and enjoy!”
Ingredients
- 2 ripe avocados, peeled, seeded + diced
- 2 T extra virgin olive oil
- 1 T fresh lime juice
- 2 small tomatoes, seeded + coarsely chopped
- ¼ C finely chopped fresh cilantro
- ¼ C finely chopped red onion
- 1-2 tsp hot sauce (optional)
- ½ tsp chili powder
Directions
- In a medium-sized bowl, combine the avocado, oil, lime juice + salt. Mix gently with a spoon until blended.
- Add the tomatoes, cilantro, onion, hot sauce, and chili powder to the avocado mixture and mix until just combined. Cover + refrigerate for at least 30 minutes before serving.
- Serve with Spelt Tortilla Crisps (see recipe)
SPELT TORTILLA CRISPS
Yields about 6 servings
“Need something to scoop up delicious dips, but don’t want to ruin your pH balance by using store-bought chips? Easy. You make these tasty little crisps”
Ingredients
- 2 C light spelt flour
- 1 tsp baking powder
- ½ tsp sea salt
- ½ - ¾ C warm water
- Chili powder
- In a large bowl or food processor, combine the flour, baking powder, and salt.
- Add the oil and mix it into the dry ingredients with your fingertips, or process with food processor, until blended.
- Work the water into the dough until a sticky ball forms. Cover the dough with plastic wrap and let it rest for at least 30 minutes.
- Divide the dough into 6-8 balls. Cover them again with plastic wrap.
- Lightly dust a counter or pastry board with spelt flour. Flatten the balls of dough with your hand one at a time, rolling them out into tortillas measuring about 6-7” in diameter and ⅛ inch thick.
- Preheat oven to 350º F.
- Heat a heavy 10” skillet (cast iron is best) over medium heat for 4 minutes, or until a drop of water splatters when it hits the surface. Cook the tortillas one at a time for 30 seconds, or until bubbles form. Flip the tortilla over, press down once or twice, and cook for about 30 seconds, or until golden. Do not overcook or they will be tough.
- Lightly sprinkle the cooked tortillas with chili powder, then cut them into wedges, and place them in a single layer on 9x13” baking sheets. Bake for 8-10 minutes, or until lightly toasted. Transfer the crisps to a bowl and serve with your choice of dip. (See our Fresh Avocado Dip Recipe!)
Directions
SPELT TORTILLA CRISPS
Yields about 6 servings
“Need something to scoop up delicious dips, but don’t want to ruin your pH balance by using store-bought chips? Easy. You make these tasty little crisps”
Ingredients
- 2 C light spelt flour
- 1 tsp baking powder
- ½ tsp sea salt
- ½ - ¾ C warm water
- Chili powder
- In a large bowl or food processor, combine the flour, baking powder, and salt.
- Add the oil and mix it into the dry ingredients with your fingertips, or process with food processor, until blended.
- Work the water into the dough until a sticky ball forms. Cover the dough with plastic wrap and let it rest for at least 30 minutes.
- Divide the dough into 6-8 balls. Cover them again with plastic wrap.
- Lightly dust a counter or pastry board with spelt flour. Flatten the balls of dough with your hand one at a time, rolling them out into tortillas measuring about 6-7” in diameter and ⅛ inch thick.
- Preheat oven to 350º F.
- Heat a heavy 10” skillet (cast iron is best) over medium heat for 4 minutes, or until a drop of water splatters when it hits the surface. Cook the tortillas one at a time for 30 seconds, or until bubbles form. Flip the tortilla over, press down once or twice, and cook for about 30 seconds, or until golden. Do not overcook or they will be tough.
- Lightly sprinkle the cooked tortillas with chili powder, then cut them into wedges, and place them in a single layer on 9x13” baking sheets. Bake for 8-10 minutes, or until lightly toasted. Transfer the crisps to a bowl and serve with your choice of dip. (See our Fresh Avocado Dip Recipe!)
Directions
SPELT TORTILLA CRISPS
Yields about 6 servings
“Need something to scoop up delicious dips, but don’t want to ruin your pH balance by using store-bought chips? Easy. You make these tasty little crisps”
Ingredients
- 2 C light spelt flour
- 1 tsp baking powder
- ½ tsp sea salt
- ½ - ¾ C warm water
- Chili powder
- In a large bowl or food processor, combine the flour, baking powder, and salt.
- Add the oil and mix it into the dry ingredients with your fingertips, or process with food processor, until blended.
- Work the water into the dough until a sticky ball forms. Cover the dough with plastic wrap and let it rest for at least 30 minutes.
- Divide the dough into 6-8 balls. Cover them again with plastic wrap.
- Lightly dust a counter or pastry board with spelt flour. Flatten the balls of dough with your hand one at a time, rolling them out into tortillas measuring about 6-7” in diameter and ⅛ inch thick.
- Preheat oven to 350º F.
- Heat a heavy 10” skillet (cast iron is best) over medium heat for 4 minutes, or until a drop of water splatters when it hits the surface. Cook the tortillas one at a time for 30 seconds, or until bubbles form. Flip the tortilla over, press down once or twice, and cook for about 30 seconds, or until golden. Do not overcook or they will be tough.
- Lightly sprinkle the cooked tortillas with chili powder, then cut them into wedges, and place them in a single layer on 9x13” baking sheets. Bake for 8-10 minutes, or until lightly toasted. Transfer the crisps to a bowl and serve with your choice of dip. (See our Fresh Avocado Dip Recipe!)
Directions
WARM ARTICHOKE DIP
Yields about 3 ½ cups
“Wonderfully simple and very tasty. In addition to alkalizing your system, artichokes provide an abundance of disease-fighting antioxidants.”
Ingredients
- 1 4-oz can artichoke hearts, drained and chopped
- 1 C mayonnaise (soy, egg, and gluten-free)
- ½ C grated curd cheese or mozzarella
- 2 T fresh lemon juice
- 1 garlic clove, pressed
- 2 T Parmesan cheese
- Paprika
Directions
- Preheat oven to 350º F.
- In a medium bowl, combine the artichoke hearts, mayonnaise, curd cheese, lemon juice, and garlic. Mix well with a spoon until blended.
- Transfer the mixture to an 8x8” baking dish, sprinkle the Parmesan and paprika over top, and bake for 20-25 minutes or until bubbly and lightly browned on top.
- Let the dip cool slightly before serving. Serve with slices of toasted sprouted-grain bread, Spelt tortilla crisps, or vegetable crudités.
WARM ARTICHOKE DIP
Yields about 3 ½ cups
“Wonderfully simple and very tasty. In addition to alkalizing your system, artichokes provide an abundance of disease-fighting antioxidants.”
Ingredients
- 1 4-oz can artichoke hearts, drained and chopped
- 1 C mayonnaise (soy, egg, and gluten-free)
- ½ C grated curd cheese or mozzarella
- 2 T fresh lemon juice
- 1 garlic clove, pressed
- 2 T Parmesan cheese
- Paprika
Directions
- Preheat oven to 350º F.
- In a medium bowl, combine the artichoke hearts, mayonnaise, curd cheese, lemon juice, and garlic. Mix well with a spoon until blended.
- Transfer the mixture to an 8x8” baking dish, sprinkle the Parmesan and paprika over top, and bake for 20-25 minutes or until bubbly and lightly browned on top.
- Let the dip cool slightly before serving. Serve with slices of toasted sprouted-grain bread, Spelt tortilla crisps, or vegetable crudités.
WARM ARTICHOKE DIP
Yields about 3 ½ cups
“Wonderfully simple and very tasty. In addition to alkalizing your system, artichokes provide an abundance of disease-fighting antioxidants.”
Ingredients
- 1 4-oz can artichoke hearts, drained and chopped
- 1 C mayonnaise (soy, egg, and gluten-free)
- ½ C grated curd cheese or mozzarella
- 2 T fresh lemon juice
- 1 garlic clove, pressed
- 2 T Parmesan cheese
- Paprika
Directions
- Preheat oven to 350º F.
- In a medium bowl, combine the artichoke hearts, mayonnaise, curd cheese, lemon juice, and garlic. Mix well with a spoon until blended.
- Transfer the mixture to an 8x8” baking dish, sprinkle the Parmesan and paprika over top, and bake for 20-25 minutes or until bubbly and lightly browned on top.
- Let the dip cool slightly before serving. Serve with slices of toasted sprouted-grain bread, Spelt tortilla crisps, or vegetable crudités.
WARM ARTICHOKE DIP
Yields about 3 ½ cups
“Wonderfully simple and very tasty. In addition to alkalizing your system, artichokes provide an abundance of disease-fighting antioxidants.”
Ingredients
- 1 4-oz can artichoke hearts, drained and chopped
- 1 C mayonnaise (soy, egg, and gluten-free)
- ½ C grated curd cheese or mozzarella
- 2 T fresh lemon juice
- 1 garlic clove, pressed
- 2 T Parmesan cheese
- Paprika
Directions
- Preheat oven to 350º F.
- In a medium bowl, combine the artichoke hearts, mayonnaise, curd cheese, lemon juice, and garlic. Mix well with a spoon until blended.
- Transfer the mixture to an 8x8” baking dish, sprinkle the Parmesan and paprika over top, and bake for 20-25 minutes or until bubbly and lightly browned on top.
- Let the dip cool slightly before serving. Serve with slices of toasted sprouted-grain bread, Spelt tortilla crisps, or vegetable crudités.