10 Easy-to-Follow Alkaline-Rich Recipes

Before we go to the alkaline-rich recipes, let’s find out more about alkaline foods. What could be the benefits of these alkaline foods? How are they different from acidic foods?

Maybe we are used to eating foods that are acidic, like dairy products, meat, and refined sugars. This results in weakening our immune system. Food can be classified as acid-forming or alkaline-forming.

The human body‘s pH is 7.35, or slightly alkaline. The body is always seeking a state of balance, or homeostasis, and it works hard to maintain a healthy, neutral alkaline zone.

Alkaline-forming foods reduce inflammation. Likewise, the muscles work at a more functional level.

Alkalizing foods are better for your health and help balance the pH of your body. While acid, alkaline, and pH are common terms, many people do not understand exactly what they mean or what they have to do with nutrition and health.

Acid and alkaline are chemical opposites. Whenever these bases interact with acids, there is a struggle between them, and salt is the result.

In the chemist’s lab, these interactions are very simple and straightforward. However, in our bodies, the interaction becomes more complex because of the scale at which acids and bases meet.

However, science can make some generalizations about the effects of acids and alkaline in the human digestion system. Acidic foods are acid forming in the human body. They make blood, lymph, and saliva more acidic and cause a lower pH number. Alkaline foods make blood, lymph, and saliva more alkaline and cause a higher pH number.

Just for reference, the “normal” range for saliva pH is between 7.3 and 7.4. Most people, however, are too acidic and have a pH that is much lower. They are burned out, tired, and their bodies are starving for balance. Under the influence of acidic foods, the muscles fatigue easily. You literally slow down because your body cannot produce the same physical results as before.

The free radical oxidation that occurs when you eat acidic foods makes you age faster. Vitamins and minerals are not absorbed as readily. Friendly bacteria in the small intestine die, which puts the digestive system off balance.

Further hurting the function of the intestine is the fact that a high level of acidity inhibits the ability for intestinal walls to absorb nutrients. Cells become stressed with the toxins that build up and cannot remove them. The vast majority of bodily systems cannot run at full capacity.

On the other hand, alkaline foods have a wide variety of benefits for your health. Eating them improves your muscle output. They also have antioxidant effects on the body.

They increase assimilation at the cellular level and allow cells to operate in the manner that they should. There is a reduction in parasites and yeast overgrowth with the use of alkaline foods.

Alkaline foods promote deeper and more restful sleep, more youthful skin, and relieve suffering from colds, headaches, and the flu. Alkaline foods promote abundant physical energy.

Perhaps the most important difference between acidic and alkaline foods is their relationship to cancer. Cancerous tissues are acidic, and healthy tissues are alkaline.

When oxygen enters an acidic solution, it combines with hydrogen ions to form water. Oxygen helps to neutralize the acid, but acid prevents oxygen from reaching tissues where it is needed.

When oxygen enters an alkaline solution, the two hydroxyl ions combine with the solution to create one water molecule and one oxygen atom.

The sole oxygen atom is free to go to the next cell and bring the benefits of oxygen to all of the tissue in the body. At a pH of slightly above 7.4, cancer cells become dormant. Studies show that at pH 8.5, cancer cells die and healthy cells live.

It is recommended that a diet consist of about 80% alkaline food sources and the remaining 20% acidic foods. Those foods that are alkaline-forming are typically plant-based, highly nutrient-dense, and also loaded with antioxidants.

Now, let’s go to the recipes that offer a variety of delicious ways to incorporate more alkaline-rich foods into your daily meals, promoting better health and balance in your diet. Enjoy!

 

1. Green Goddess Smoothie

Ingredients:

• 1 cup spinach
• 1 cup kale
• 1/2 avocado
• 1/2 cucumber
• 1 apple, cored and chopped
• Juice of 1 lemon
• 1 cup coconut water
• 1 tsp chia seeds

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Pour into a glass and enjoy immediately.

2. Quinoa and Veggie Bowl

Ingredients:

• 1 cup cooked quinoa
• 1 cup steamed broccoli
• 1/2 cup shredded carrots
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced cucumber
• 1/4 avocado, sliced
• 1 tbsp sesame seeds
• Lemon-tahini dressing (mix tahini, lemon juice, garlic, and water to desired consistency)

Instructions:

1. Place the quinoa in a bowl.
2. Arrange the vegetables on top of the quinoa.
3. Drizzle with lemon-tahini dressing.
4. Sprinkle with sesame seeds before serving.

3. Cucumber and Avocado Salad

Ingredients:

• 1 large cucumber, sliced
• 1 avocado, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Combine the cucumber, avocado, red onion, and cilantro in a bowl.
2. Drizzle with lime juice.
3. Season with salt and pepper.
4. Toss gently and serve immediately.

4. Zucchini Noodles with Pesto

Ingredients:

• 2 large zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. Blend basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper in a food processor to make the pesto.
2. Toss zucchini noodles with pesto until well coated.
3. Serve immediately.

5. Almond and Berry Smoothie Bowl

Ingredients:

• 1 cup almond milk
• 1/2 cup frozen blueberries
• 1/2 cup frozen strawberries
• 1 banana
• 2 tbsp almond butter
• 1 tbsp chia seeds
• Fresh berries and almond slices for topping

Instructions:

1. Blend almond milk, frozen berries, banana, almond butter, and chia seeds until smooth.
2. Pour into a bowl.
3. Top with fresh berries and almond slices.

6. Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Mix quinoa, black beans, corn, tomatoes, cilantro, olive oil, lime juice, salt, and pepper in a bowl.
3. Stuff the bell peppers with the quinoa mixture.
4. Place the stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
5. Serve hot.

7. Sweet Potato and Black Bean Tacos

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Corn tortillas
• Fresh salsa and avocado for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until tender.
4. Warm the tortillas.
5. Fill with sweet potatoes and black beans.
6. Top with salsa and avocado slices.

8. Lemon-Garlic Roasted Brussels Sprouts

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, lemon juice, salt, and pepper.
3. Spread on a baking sheet.
4. Roast for 20-25 minutes until crispy and golden brown.
5. Serve hot.

9. Turmeric-Ginger Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 2 cups chopped carrots
• 1 cup chopped celery
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion, garlic, and ginger until fragrant.
3. Add turmeric, broth, carrots, and celery.
4. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
5. Season with salt and pepper.
6. Garnish with fresh cilantro before serving.

10. Baked Almond-Crusted Tofu

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1/2 cup almond flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix almond flour, nutritional yeast, garlic powder, paprika, salt, and pepper in a bowl.
3. Toss tofu cubes in olive oil, then coat with almond mixture.
4. Place on a baking sheet and bake for 25-30 minutes until crispy.
5. Serve hot with your favorite dipping sauce.

 

11. Avocado and Tomato Salad

Ingredients:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp extra virgin olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Combine avocados, cherry tomatoes, red onion, and basil in a large bowl.
2. Drizzle with olive oil and lime juice.
3. Season with salt and pepper.
4. Toss gently and serve immediately.

12. Alkaline Veggie Stir-Fry

Ingredients:

• 1 tbsp coconut oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup snap peas
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame seeds

Instructions:

1. Heat coconut oil in a large pan over medium-high heat.
2. Add garlic and ginger, sauté for 1 minute.
3. Add broccoli, bell peppers, snap peas, carrots, and mushrooms.
4. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Add tamari and stir to coat.
6. Sprinkle with sesame seeds before serving.

13. Coconut Chia Pudding

Ingredients:

• 1 cup coconut milk
• 3 tbsp chia seeds
• 1 tbsp maple syrup (optional)
• 1/2 tsp vanilla extract
• Fresh berries for topping

Instructions:

1. Combine coconut milk, chia seeds, maple syrup, and vanilla extract in a bowl.
2. Stir well and let sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Serve topped with fresh berries.

14. Sweet Potato and Kale Hash

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 bunch kale, stems removed and chopped
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sweet potatoes and cook until tender, about 10 minutes.
3. Add onion, bell pepper, and garlic, cook for another 5 minutes.
4. Stir in kale and cook until wilted, about 2-3 minutes.
5. Season with salt and pepper before serving.

15. Cauliflower Rice

Ingredients:

• 1 head cauliflower, chopped into florets
• 1 tbsp coconut oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Pulse cauliflower florets in a food processor until they resemble rice grains.
2. Heat coconut oil in a large pan over medium heat.
3. Add garlic and sauté for 1 minute.
4. Add cauliflower rice and cook for 5-7 minutes until tender.
5. Season with salt and pepper.
6. Garnish with fresh cilantro before serving.

16. Lemon Herb Roasted Carrots

Ingredients:

• 1 lb carrots, peeled and sliced
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots with olive oil, lemon juice, thyme, rosemary, salt, and pepper.
3. Spread on a baking sheet.
4. Roast for 20-25 minutes until tender and golden.
5. Serve hot.

17. Almond Butter Banana Smoothie

Ingredients:

• 1 banana
• 1 cup almond milk
• 2 tbsp almond butter
• 1 tbsp chia seeds
• 1/2 tsp cinnamon
• Ice cubes (optional)

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Pour into a glass and enjoy immediately.

18. Collard Green Wraps

Ingredients:

• 6 large collard green leaves
• 1 cup cooked quinoa
• 1 cup shredded carrots
• 1 cup sliced bell peppers
• 1 avocado, sliced
• 1/4 cup hummus

Instructions:

1. Spread a thin layer of hummus on each collard green leaf.
2. Layer quinoa, carrots, bell peppers, and avocado slices.
3. Roll the leaves tightly, tucking in the sides as you go.
4. Slice in half and serve.

19. Berry Spinach Salad

Ingredients:

• 4 cups baby spinach
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 red onion, thinly sliced
• 1/4 cup sliced almonds
• 2 tbsp balsamic vinaigrette

Instructions:

1. Combine spinach, berries, red onion, and almonds in a large bowl.
2. Drizzle with balsamic vinaigrette.
3. Toss gently and serve immediately.

20. Ginger-Lime Lentil Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 2 cups chopped carrots
• 1 cup chopped celery
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion, garlic, and ginger until fragrant.
3. Add lentils, broth, carrots, and celery.
4. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
5. Stir in lime juice.
6. Season with salt and pepper before serving.

 

These recipes are not only alkaline-rich but also delicious and easy to prepare, making it simple to incorporate more alkaline foods into your everyday meals. Enjoy your journey to a healthier, more balanced lifestyle!