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So we talked about the importance of alkaline food and water. Now it’s your turn to put knowledge into action and start! Here are some easy, nutrient-rich recipes that will not only help flush out your toxins but taste great too! I hate recipes that use ingredients I’ve never even heard of. So I’ve prepared recipes that use ingredients you’ll probably have in your pantry or can easily buy. Note: All recipes are based on 2 servings. Spinach Salad Spinach salad This salad is quick, easy and packed with alkaline forming foods. Try to use organic when possible. Perfect for lunch or a light dinner. Prep time: 10 minutes. No cooking necessary (apart from toasting pecans). Ingredients 5 cups of spinach 1/2 a cup of pecans (lightly toasted) 1 medium red onion (diced) 1 cup of fresh strawberries 1/4 cup of goat cheese Dressing 1/4 cup olive oil 1/8 cup of lemon juice Zest from one lemon 1 tablespoon of dijon 1 teaspoon of honey Pinch of sea salt Method First, toast your pecans slightly (Set your oven to 180oC and toast for about 5 minutes). No pecans? Almonds work great. While pecans are toasting, mix all ingredients (listed under ‘for the dressing’) well. Set aside. Combine the spinach, red onion, fresh strawberries. Add a little bit of dressing at a time; add as little or as much as you’d like. Top your salad with with goat cheese and pecans. Voila! If you need your meat, add a little chicken. Lentil Vegetable Soup Lentil vegetable soup This is a healthy alkaline recipe that packs a nutritional punch. Prep time: 10 minutes (be conscious of dry beans soaking overnight). Cook time: 1 hour 15 minutes. Ingredients 2 carrots 1 large onion (diced) 2 garlic cloves 2 celery stalks 2 tomatoes (chopped) A handful of parsley (chopped) 1 cup of dried lentils 1 cup of white kidney beans (soaked overnight) 1/2 teaspoon of cayenne pepper 1/2 teaspoon curry powder 5 cups vegetable broth (can be made in advance or get ready made) 2 teaspoons of olive oil 1 teaspoon of sea salt Pepper to taste Method Take your beans which have been soaking overnight and boil them in water. For more flavour, you can add roughly chopped carrot, onion and celery to the water. Cook for approximately 1 hour or until soft. Drain the water and set aside until needed. Once your beans have cooked for 15 minutes, begin your soup. In a saucepan, add 2 tsp of olive oil. Once heated add your diced onion, cooking for approximately 5-6 minutes until onions turn translucent. Add the garlic, carrots, celery and all spices. Cook for another 3 minutes. You will begin to smell a lovely aroma. Next, add your tomatoes, lentils and vegetable stock. Cook all of your ingredients for around 45 minutes. Your beans should be ready now (1 hour cooking time). Drain your beans. Next, add your beans and parsley and stir all ingredients together, letting flavours marry for 2 minutes. Serve immediately. Fresh Salsa and Guacamole on Toasted Rye Fresh salsa and guacamole This recipe is great because you can get two very different flavours (both salsa and guacamole are alkaline forming) by using a lot of the same ingredients. Prep time: 15 minutes Cook time: 2 minutes (simple toast your bread and assemble) Ingredients 2 slices of dark rye Salsa Ingredients 3 whole tomatoes (chopped) 1/2 a red onion (diced) 1/2 bunch of coriander (chopped) 1 Lime Sea salt and pepper to taste Guacamole Ingredients 2 Avocados 1 Lime 1/2 a red onion (diced) 1/2 bunch of coriander (chopped) 1 Tomato (diced) 1 teaspoon of olive oil Sea salt and pepper to taste Method The salsa Combine tomatoes, red onion and coriander. Cut your lime in half and squeeze all the fresh juice into your ingredient mixture. Season with sea salt and pepper to taste (there’ll also be salt and pepper in the guacamole, so do not be too generous). Note: This can be prepared ahead of time. It actually tastes better if you make it an hour in advance; let the flavours marry. For your guacamole Cut open both avocados, remove the pit and empty the flesh into a bowl. Mash it up using your olive oil. It can be as smooth or chunky as you like. Add your red onion, tomato and coriander and mix them into the avocado. Squeeze your lime into the guacamole. The lime is not only a great alkaliser, but will stop the avocado from turning brown. Season it with sea salt and pepper to taste. Now, toast your rye bread. Spread some guacamole on the surface of your toast, then top it off with some salsa. This is healthy and tastes incredibly fresh. Tip: Double up on your salsa recipe and store it in the fridge! You can toast a piece of rye in the morning. Layered salsa and with poached egg on top. Yum! For more natural health tips visit our blog at: http://www.alkalife.com.au/blog
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