Easy Peasy Post-Holiday Recipes to Alkalize Your System

The holidays are upon us, and for those who participate in holiday gatherings and parties, there are many opportunities to indulge in drinks and rich food.

But sugar, alcohol, processed foods, white flour, meats, and cheeses are all acid-forming and can throw the body's pH level off. Digestive problems, aches and pains, grumpiness, and low energy can result.

Even for those who do not participate in the holiday hub-bub, the change of seasons is a good time to do a little cleansing and re-balancing. Winter solstice, in particular, is a good time to be gentle on our bodies, as we are adjusting to less daylight (in the northern hemisphere) and often decreased physical energy levels.

These are two very easy recipes I whipped up for alkalizing purposes. I'm not a big fan of cooking, and even I can handle these! I don't include specific measurements for the most part, and you can add or eliminate ingredients to your own taste. 

Alkalizing Spicy Coconut Vegetable Soup

Ingredients

4 or 5 no-salt organic vegetable boullion cubes (to make either 8 or 10 cups of broth)
chopped green cabbage
chopped red/purple cabbage
chopped carrot
1/2 cup pearl barley
diced onion
fresh garlic, minced
turmeric
cumin
cayenne pepper
sea salt
1 or 2 cans of organic coconut milk (can be left out if you don't enjoy coconut)

Directions:

Dissolve the vegetable boullion cubes in a pot of boiling water according to directions.

In a separate large pot, cook the onion in coconut oil or olive oil until transparent. Add the chopped carrot, green cabbage, and red/purple cabbage and cook until slightly tender. Add a bit of water to keep the vegetables from sticking to the bottom of the pot.

Add the minced garlic.

Pour the vegetable boullion into the large pot with the other ingredients.

Bring to a low boil and add the pearl barley. Allow to boil for about 20 minutes.

Add turmeric. I would start with 1 heaping TBSP and add to your taste.

Add cumin. I would start with 1 TSP and add to your taste.

Add cayenne pepper. I would start with 1/2 TSP and add to your taste. A little cayenne pepper goes a long way, so err on the side of using less, and add tiny amounts until it has the spice level you like.

Add a bit of sea salt to your taste.

Allow to boil for about 20 more minutes. You can add some extra water, if necessary, to create the right flavour and consistency.

When the vegetables and barley are soft, turn the heat down to below boiling.

Add 1 or 2 cans of coconut milk and stir into the broth. (optional)

Easy Alkalizing Stir-Fry Sauce

Ingredients

1 can organic coconut milk
turmeric
cumin
cayenne pepper
chili garlic sauce (optional)
tiny pinch of sea salt
dried or fresh basil

Directions:

Melt the can of coconut milk in a pot over low-medium heat while stirring. Do not boil.

Add turmeric. I would start with 1/2 TBSP and add to your taste.

Add cumin. I would start with 1/2 TSP and add to your taste.

Add cayenne pepper. I would start with 1/8 TSP and add to your taste.

Add a tiny pinch of sea salt. 

Add dried basil or chopped fresh basil.

If you like spice, you can add a small amount of chili garlic sauce to add to the flavour.

Add the sauce to stir-fried vegetables, and serve over quinoa (alkaline) or brown rice (slightly acidic).


Both recipes keep well in the refrigerator and can be reheated. 

Remember to drink plenty of lemon juice in water to add to the alkalizing effects.

The optimum pH level for the human body is around 7.365. pH testing strips can be purchased at health food stores or most drug stores.

Happy Holidays and Happy Alkalizing!