Felicia Drury Kliment, is a renowned expert and author in Acid Alkaline balanced dietary plans. Her best selling book "The Acid Alkaline Balance Diet" has helped thousands of people over the years to balance the acid alkaline levels in their bodies to promote happier, healthier living. Now, her second book, "Eat Right for Your Metabolism," reveals in greater detail more pioneering and effective balanced dietary plans and recipes.

I will be forever grateful to the author for all the time she put into researching and writing this book. Because of my acidic problem, I have kidney stones. The medication did not help, and am now in Stage 4 kidney failure. With this alkaline diet, and low protein, I have been able to maintain my stage 4. If doctors would only make everyone more aware, we could follow the balanced diet and live healthy. 


The Acid-Alkaline Balance Diet advocates a sensible food-combination program in conjunction with herbal medicine therapies to balance the positively charged acidic particles in the body with the negatively charged particles.

This book tells you how to lose weight and enhance your health by balancing your Acid Alkaline pH. Read More

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Following on with the acid alkaline principles, the "Eat Right for Your Metabolism" book is packed with recipes and diet plans designed to balance your acid alkaline levels. You'll also learn how to determine your metabolic type and customize a diet that helps you meet your goals for weight loss and long-lasting health. Read More

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Holiday Eating Tips and RecipesHoliday Eating Tips

Felicia Drury Kliment has released her annual online holiday eating tips and recipes. Kliment offers these tips to help her readers with holiday health problems like dieting, weight gain and gastro-intestinal complications. These holiday tips and recipes will help readers to maintain their healthy lifestyle when confronted with rich, unhealthy mounds of food that are impossible to resist.

"Undigested, acidic food waste causes our bodies to put on pounds because the body attempts to protect itself by converting the waste into fat and storing it in the fat cells," Kliment said.

Kliment claims that a perfect solution to this problem does exist and that it is still possible to prevent the unhealthy effects of overeating the wrong foods. She advises that readers consume a few slices of fresh pineapple before, during or after they eat. Pineapple has such tremendous digestive power that it continues to ripen after it has been cut up.

"Carry a small Ziploc bag of sliced pineapple and eat a few pieces right before you sit down to a holiday meal," says Kliment. "You will be amazed by the results when you don't gain weight or suffer from acid reflux during the holidays."

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Here are two delicious and healthy recipes for the Holiday Season from her book, “Eat Right For Your Metabolism.”

Salmon Filet with Mango Cilantro Salsa
4 -6 ounce portions of  salmon filet

Mango Cilantro Salsa
1 ripe mango, peeled and ½ inch diced
½ cup chopped scallion,  green part only
¼ cup diced red  bell pepper
1 tablespoon finely diced fresh  jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed  lime juice
¼  teaspoon  salt
½ teaspoon extra-virgin  olive oil

 Bake salmon filet  at 400 degrees F for 15 to 20 minutes, depending  on  the  thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator  for at least 1 hour for flavors to meld. Serve Salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.              

Yields 4 servings

Beef Curry with Minted Cucumber Yogurt Sauce

2 cups brown rice
1 cup ½ inch diced onion
1 tablespoon butter
1 cup crushed tomato
1 cup beef broth
¼ cup mild Indian curry paste
1 cup peeled and diced tart apple
½ cup apple juice
1 cup ½ inch diced potato, preferably Yukon gold
1 cup coarsely chopped green cabbage
1 cup cauliflower flowerets
11/4 pounds beef tenderloin, cut into 1 inch strips
½ teaspoon salt
½ cup frozen peas

Minted Cucumber Yogurt Sauce

½ cup whole milk yogurt
11/2 tablespoons chopped fresh mint
1 cup peeled and chopped cucumber
¼ teaspoon salt

      Prepare brown rice according to package directions. Sauté onion in butter over medium-high heat until soft but not brown, 3 to 4 minutes. Add tomato, beef broth, curry paste, apple, and apple juice and bring to a simmer. Add potato and cabbage. Cover and simmer on medium heat, stirring occasionally for approximately 15 minutes, until potatoes are tender. Meanwhile, blanch cauliflower in boiling water for 2 minutes, drain, and cool in ice-water bath. Once cooled, drain thoroughly and set aside. Stir tenderloin and ½ teaspoon salt into simmering curry. Bring back to a simmer for 7 minutes. Add peas and cooked cauliflower. For minted Cucumber Sauce, mix yogurt, mint, cucumber, and salt. Serve curry warm over brown rice with a dollop of Minted Cucumber Yogurt Sauce. 
Yields 6 servings

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