Why should We Be Alkalising Our Bodies? 3 Killer Recipes to Alkalise Your Body

Heard of the alkalising diet? It’s not really a diet… it’s a way of eating. It entails leaning towards foods that help to alkalise your body. I like to lean.

As opposed to doing a violent about-face with my eating. Essentially, diseases – like cancer and AI – can’t exist in a fully alkalised system. The closer you can get to this utopic state, the better you’ll be. Simple.

Why should we be alkalising our bodies?

Alkalizing or ‘balancing the pH of your body’ will provide your body with a level of nutrition that it can use to maintain optimal health.

It is vital for our survival to maintain a blood pH of 7.365

There are other varying pH levels within our body that also need to be maintained, but have greater fluctuation, like our urine. They reflect quite directly the food we consume.

A poor diet is very taxing on your body as it has to constantly maintain homeostasis, which it undergoes at all times, struggling to obtain alkalizing nutrients from organs and bones thus depleting their necessary stores.

3 killer alkaline recipes

Kale caesar salad

  • 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
  • 1/8 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)
  • 1/2 tsp sea salt

Wash and pat dry kale leaves, removing center membrane just up to where it thins out, tearing kale leaf into bite size pieces. Place in a very large bowl. Measure remaining ingredients into blender and combine until creamy and smooth. Pour half the mixture over the kale leaves.

Using two spoons or your hands, toss kale to coat, adding remaining mixture and ensuring that leaves are coated in folds and curls,working the mixture thru the leaves really well. Allow to stand for 10 minutes to tenderize the kale leaves. Plate the greens and sprinkle with sunflower seeds if desired.

Fennel, jicama and macadamia salad – This is a super pretty salad;

  • 3 radishes
  • 1 lg fennel bulb, greens removed
  • 1/2 medium jicama, peeled and halved
  • 2 stalks celery
  • juice of 1 lime
  • 1/4 cup avocado oil
  • pinch salt
  • macadamia nuts, chopped

Using mandolin slicer on the thinnest setting, slice radish, fennel, jicama, & celery. Toss in bowl with fresh lime juice and avocado oil, then season with a pinch of salt. Top with chopped macadamia nuts. Enjoy.

The macadamia nuts add a nice buttery flavour as does the avocado oil so do try to incorporate them if you can. You could also try pine nuts or flax oil.

Coriander and avocado soup – A great cooling lunch.

4 servings

  • 1 avocado
  • 1 small zucchini, chopped
  • 2 stalks celery, chopped
  • 2 cups raw spinach
  • 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 cup raw almonds, preferably soaked over night and rinsed
  • 1/4 tsp sea salt to taste
  • 1 1/2 cups filtered water
  • juice of 1/2 to 1 lemon
  • 1 small watermelon radish for garnish, diced small

Place all the ingredients in the blender except the sea salt and process to desired consistency and warmth if you have a Vitamix.

If 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. Adjust seasoning further with sea salt to your liking and add a squeeze of lime juice to brighten the flavour if you wish, garnish with radish and enjoy!

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Rachell S. Anderson, Senior Writer

Written by Rachell S. Anderson, Senior Writer

Rachael has been with Live Science since 2010. She has a masters degree in journalism from New York University's Science, Health and Environmental Reporting Program. She also holds a Bachelor of Science in molecular biology and a Master of Science in biology from the University of California, San Diego.

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