Also, soaked almonds can be a good source of protein while cleansing. Almonds contain about 20% protein. They are very high in linoleic acid (a good fat). They are also very high in Vitamin E and Calcium and contain some B vitamins. Soaking the almonds removes the enzyme inhibitors from the nuts, making them more digestible to the body. These can be added to salads, vegetables, included in smoothies (see the Almond Milk recipe) or eaten by themselves as snacks. Be sure not to soak more than you can eat in a day or two and store in the refrigerator to prevent molding.

Millet, described in the grain section is a nonglutenous grain. It is the most alkaline of the grains and the least congesting. It has about 15% protein, high amounts of fiber and contains a substantial amount of niacin, thiamin, and riboflavin and high amounts of iron, magnesium and potassium.

Quinoa is a South and Central American grain that is also high in protein, iron and calcium. It also includes many of the B-vitamins and other minerals.

Amaranth is a Central American grain and is high in protein, calcium, iron and contains most of the B vitamins. Like millet and quinoa it is also a good source of dietary fiber.

Sprouts (including aduki, alfalfa, buckwheat, clover, fenugreek, garbanzo, lentil, mung, radish, soybean and sunflower) are also great for cleansing and have 15 to 30% more protein than in it’s unsprouted seeds due to the conversion of carbohydrates from seeds. Sprouts are also high in enzymes and many other vitamins and minerals.

Legumes and beans also have high levels of protein, but are discouraged (or greatly limited) during cleansing unless sprouted. Vegetables also contain some protein depending on the variety.

After cleansing, more varieties of protein can be reintroduced to the diet. In order to keep the pH balanced, I recommend eating about 80% alkaline forming foods and only 20% acid forming foods after cleansing.