You should know that a proper pH is a crucial aspect to health. It shows the extent to which something is acid or alkaline. Ph is measured on a scale from 0 to 14. Acidic a solution has lower pH and lower number.
Disease grow in an acidic body, that makes a condition favorable for the growth of bacteria, yeast, fungus, mold, viruses, and any other unwanted organisms. Always cancer strikes those with an over-acidic body.
Certain foods influence the pH of the body and doctors found that while a few foods were “neutral” in their effects, most foods were either “alkaline-producing” or “acid-producing.” Doctors also found that simply changing the diet could change the pH of the body. You need to bring the body’s pH closer to the normal range helped patients get rid of many of their health issues.
Having a diet of 75–80 percent alkaline-forming foods—and minimal in acid-forming foods—is the best way to maintain a slightly alkaline pH in your body.
The basic rules:
Consuming fruits and vegetables, as well citrus, make your body alkaline. You should have 8 servings of fresh fruit and vegetables to keep your body alkaline. You should know that meat, dairy, and grains make your body acidic.
List of the alkaline musts:
You must avoid:
Sugar, dairy, meat, eggs, alcohol, most grains, processed foods, caffeine, as well as soy, processed corn, safflower and sunflower oils, hydrogenated oil and margarine.
7-Day Alkaline Diet Plan
Snack: have an orange
Lunch: You can have sweet and savory salad
Snack: 1/2 cup dried fruits and toasted nuts
Dinner: You can eat simple green salad with olive oil and apple cider vinegar, 3-4 oz. roasted chicken with roasted sweet potatoes and parsnips.
Chia and Strawberry Quinoa
- 5 tablespoons chia seeds
- ½ cup quartered strawberries + 4 sliced strawberries
- 1 ½ cup coconut milk
- 2 pitted dates
- 1 cup cooked quinoa
- 2 tablespoons chopped almonds and unsweetened shredded coconut flakes
You should cook the quinoa the night before, and in a blender, mix the dates and coconut milk to prepare a puree. After that pour it in a jar, and add the chia seeds and stir well, than cover with a lid, and leave it in the fridge. Next morning, add the quinoa and chia seeds in a bowl, and add the toppings.
Sweet and Savory Salad
- 1 pomegranate, seeded or 1/3 cup seeds
- ¼ cup shelled pistachios, chopped
- ½ cucumber, sliced
- 1 avocado, cubed
- 1 large head of butter lettuce, washed
- Dressing Ingredients:
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 1 garlic clove, minced
You need a bowl to tear the lettuce, and add the ingredients. Than add the dressing.
Roasted Sweet Potatoes and Parsnips
- 1 pound parsnips
- 2 tablespoons olive oil
- Chopped parsley
- 2 tablespoons pure maple syrup
- Coarse salt and ground pepper
- 1 1/4 pounds sweet potatoes, cut into 1/2-inch thick pieces
- 1 tablespoon Dijon mustard
You need to peel and cut the parsnips and preheat the oven to 450 degrees. Then toss the parsnips on a rimmed baking sheet, along with the sweet potatoes. You can season with oil, salt, and pepper and roast for half an hour, until they become golden and tender.
Mix the mustard and maple syrup in a smaller bowl, and pour the mixture over the vegetables. Sprinkle with parsley.
Breakfast: You can eat vegan apple parfait
Snack: Consume 1 pear
Lunch: Have savory avocado wraps and white Bean Stew
Snack: Eat 1 handful of toasted pumpkin seeds
Dinner: Have simple cucumber salad with olive oil and apple cider vinegar. 3-4 oz. roasted chicken with roasted Brussels sprouts with red peppers
Vegan Apple Parfait
- ½ cup soaked raw cashews (soak 20 mins-1 hour)
- ½ cup unsweetened coconut milk
- 1/3 cup chia seeds (soaked)
- 1 tablespoon hemp seeds
- ½ teaspoon vanilla extract
- 1 cup chopped apples
You need to blend the coconut milk, cashews, and vanilla together. Take small cup, layer the ingredients, first pour the cashew cream, then the apples, and the chia seeds and hemp seeds on the top.
- 1 tomato, sliced or chopped
- 1 butter lettuce or collard leaf bunch
- 1 teaspoon cilantro, chopped
- ¼ red onion, diced
- ½ avocado
- 1 teaspoon chopped basil
- Small handful of spinach
- Sea salt and pepper
You should spread the avocado onto the leaf, add the toppings, and fold in half.
Lunch: Kale Pesto Pasta
- 1⁄4 cup 1⁄2 cup walnuts
- 2 limes, fresh squeezed
- 1 bunch kale
- 2 cups fresh basil
- Sea salt and pepper
- extra virgin olive oil
- 1 zucchini, noodled (spiralizer)
- Also you can garnish with sliced asparagus, spinach leaves, and tomato
Soak walnuts the night before to improve absorption. In a blender or food processor put all ingredients, and blend until you get a cream consistency. Than add to zucchini noodles and enjoy!
Brussels Sprouts with Red Peppers
- 1 medium red bell pepper, cut in small dices
- 1 tablespoon finely chopped or grated lemon zest
- 1 ½ pounds Brussels sprouts, smaller
- 2 plump garlic cloves (to taste), minced
- 4 tablespoons extra virgin olive oil
- 1 to 2 tablespoons finely chopped mint (to taste)
Trim the Brussels sprouts at the base, to get rid of the unattached leaves. After that cut them in halves and put them in a larger bowl.
You can add a tablespoon of olive oil, and season with salt. After that preheat the oven to 400 degrees and line a sheet pan with parchment. You need to heat 2 tablespoons olive oil in a large, heavy skillet.
Than add the Brussels sprout halves, cut side down, and sear until they get a nice brown color, about 3 to 5 minutes.
You should transfer them to a baking sheet, put them side down, and repeat with the other sprouts. In oven put the baking sheet and roast until they become tender, for another 10 minutes.
Heat the oil over medium heat, and add the red pepper, stir often, and cook it for 5 minutes. Than add the garlic and cook for another minute. After that add the roasted Brussels sprouts, stir again, and then add the mint, lemon zest, and freshly ground pepper. Heat a bit and season.
Kale caesar salad
- 1/8 tsp chipotle powder or to you liking – it’s spicy
- 1/2 tsp smoked paprika
- 2 garlic cloves
- 1 1/4 filtered water
- 1 1/2 tsp agave syrup (substitute to rice malt syrup if you’re sugar free)
- 1 very large bunch of curly Kale
- 1 cup sunflower seeds (save a few for a garnish if desired)
- 1/3 cup almond nuts, raw
- 1/2 tsp sea salt
First you need to wash and pat dry kale leaves, removing center membrane just up to where it thins out, tearing kale leaf into bite size pieces and place in a very large bowl. You need to measure remaining ingredients into blender and combine until creamy and smooth. You should pour half the mixture over the kale leaves. You need to use two spoons to toss kale to coat, add remaining mixture and ensure that leaves are coated in folds and curls, working the mixture thru the leaves really well. Leave it stand for 10 minutes to tenderize the kale leaves. If desired plate the greens and sprinkle with sunflower seeds.
Coriander and Avocado Soup
- Raw Green Veggie Soup w/ Avocado & Cilantro
- Use Organic Veggies
- 1/4 cup fresh parsley
- 1/2 cup fresh cilantro
- 2 slices green pepper
- 1/8 cup raw onion, chopped
- 1 small clove garlic
- 1/4 tsp sea salt to taste
- 1 1/2 cups filtered water
- juice of 1/2 to 1 lemon
- 1 avocado
- 1 small zucchini, chopped
- 2 stalks celery, chopped
- 2 cups raw spinach
- 1/4 cup raw almonds, preferably soaked over night and rinsed
- 1 small watermelon radish for garnish, diced small
You should place all the ingredients in the blender except the sea salt and process to desired consistency and warmth if you have a Vitamix. In case you have a regular blender you may pour into a sauce pan and gently warm over low heat until just warm enough to enjoy but not hot. If you wish adjust seasoning further with sea salt to your liking and add a squeeze of lime juice to brighten the flavour, garnish with radish and enjoy!
Kale and rainbow Swiss chard frittata
- zest of half a lemon
- half a teaspoon of each, ground cumin and coriander
- 1 pinch chilli flakes, optional
- 6 eggs
- 2 Tbs extra virgin olive oil 1 shallot, finely chopped
- 2 leeks, diced 1 bunch rainbow-coloured Swiss chard
- 1 small bunch kale
- 100 g mozzarella, grated 60 g feta salt and pepper toasted pine nuts, optional
You need to preheat the oven to 180ºC and then rinse the chard and kale under cold water and pat dry. From both vegetables remove the hard central stems. Leave all the leaves together, roll into a tight cylinder shape and chop into thin strips.
You should heat the olive oil in a large frying pan and sauté the shallot until it is softened and slightly colored. Then add the leeks and cook for 2 more minutes. You need pile all the chard and kale into the pan and cook on a medium high heat until the vegetables start to wilt down. Then add the lemon zest, cumin, coriander and chilli. Season with salt and pepper.
Whisk together the eggs in a separate bowl and season lightly with salt and pepper. You need to mix in the Mozzarella, cooked vegetables and chunks of feta cheese. After that pour the mixture back into the same pan and cover with tinfoil and bake for 15 minutes. Than you can remove the foil and bake for another 20 minutes. For a minute or two turn the oven to grill for a deeply golden top.
Antioxidant-Rich, Green, Alkaline Smoothie
- 2 Broccoli heads
- 1 Tomato
- A handful of Lettuce
- 1 Avocado
- A handful of Kale
- Juice of 1/2 Lemon
- A little water to the texture you like
- A handful of Spinach
- 1 Cucumber
- 1/2 clove Garlic
You need to blend the avocado, cucumber and lemon juice to form a paste, then add the other ingredients.
Roasted Cauliflower & Turmeric with Coriander and Mint
- 1 large cauliflower, broken down into bitesized florets
- 1/4 cup pine nuts
- 2 tablespoons coriander/cilantro, chopped roughly
- 1 tablespoon mint, chopped roughly
- 1/2 cup coconut oil
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric (preferably organic)
- Himalayan salt to taste
You need to preheat the oven to 425°/220°
Take a large bowl, combine cumin, turmeric, 1/2 teaspoon of salt, the coconut oil, and mix together with your hands (to warm the oil and properly combine everything)
After that add in the cauliflower florets and mix it all through so everything gets covered and oily
You need to spread the cauliflower out onto a large baking tray and put into the preheated oven for around 15-20 minutes until the cauliflower softens and just starts to brown
While cooking, you can chuck the pine nuts onto a little baking tray and put into the oven too for about a minute to toast them slightly.
For serving, transfer the cauliflower to a large serving bowl and sprinkle with the pine nuts, coriander/cilantro and mint and serve.