This is the kind of recipe that normally would be full of acidic ingredients like cream, butter, and white potatoes. If you were trying to lose weight or get off your acid, you would be forced to avoid a delicious, steaming winter soup.
But not when you make it the alkaline way! I dare you to make this and not think it’s just as tasty, if not even more so, than traditional potato leek soup.
We’ve replaced the potatoes with parsnips, an alkaline veggie, and when you cook the soup using the directions below, you won’t even miss the cream or butter. It’s creamy all on its own, which is pretty amazing because it’s also very alkaline.
Give it a try and let me know what you think over on Facebook.
“Potato” Leek Soup
INGREDIENTS [Serves 2]
3 parsnips, peeled and cubed
4 leeks, washed and sliced
3 tbsp. coconut oil
2 garlic cloves, smashed
5 cups vegetable broth (yeast free) 1 bay leaf
2 sprigs of fresh thyme
Handful of chives, finely chopped
Sea salt (Celtic Grey, Himalayan, Redmond Real Salt) to taste
Black pepper to taste
DIRECTIONS
In a large pot, melt the coconut oil over medium heat. Add the leeks and garlic. Sauté for about 10 minutes, until soft, stirring regularly.
Add the parsnips, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil. Cover and turn the heat down to low. Simmer for about 15 minutes, or until parsnips are very soft.
Remove the bay leaf and thyme, then puree the soup with an immersion blender until smooth, or use a regular blender by pureeing in small batches (I add no more than half a blender at a time).
Season with sea salt and pepper. If the soup is too thick, add more vegetable broth or water. Garnish with chopped chives to serve.
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If you’re just getting started in the alkaline lifestyle, it might seem like it’s hard to get enough protein. If that’s you, I highly recommend you read more about how much protein you really need and think differently about ways to get that protein.
Instead of meat twice a day, plant proteins 3 or 4 times a day will give you all the protein your body could need.
This soup recipe is a perfect example. You’re getting protein from adzuki beans, as well as fiber, vitamins, and minerals, in a delicious dish that’s sure to satisfy on cold, winter nights.
You won’t miss the meat in this savory soup! And your body won’t miss the acid.
So give it a try and let me know what you think over on Facebook.
Adzuki Bean Chipotle Soup
INGREDIENTS [Serves 2-4]
2 tbsp. coconut oil
1 small onion, chopped
1 red bell pepper, chopped
3 cups tomatoes, chopped
3 garlic cloves, minced
2 cans of adzuki beans (I use Eden Organics, rinsed well)
3 tsp. cumin
1 tbsp. parsley, tightly packed, finely chopped
1 tsp. chipotle powder
1 tsp. sea salt (Celtic Grey, Himalayan, Redmond Real Salt)
3 cups vegetable broth (yeast free)
1 lime 4 scallions, chopped
DIRECTIONS
Heat the coconut oil over medium heat. Add the onion and sauté for about 5 minutes.
Add the garlic and cook for another 3 minutes. Continue cooking, adding in the rest of the ingredients, except for the lime and scallions. Stir and cook for about 5 minutes until softened.
Add the vegetable broth and bring to a boil. Lower the heat and let simmer for about 25 minutes.
Puree the soup with a blender or food processor. I suggest adding to your blender in smaller batches. If you prefer your soup chunky, do not blend.
Serve with a squeeze of lime juice and garnish with scallions.
This recipe came from the Recipe, Meal Plan & Shopping Guide included in the NEW YEAR NEW YOU 7-Day Alkaline Cleanse that begins Monday, January 22nd!
If you’re ready to get rid of the common ailments that have been plaguing you, this is perfect for you.
Included with the alkaline cleanse…
Plus 4 bonuses to make your cleanse easy and delicious!
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If there’s one thing I hope my last post made clear, it’s this: Too much protein can be a bad thing, and most Americans are getting WAY TOO MUCH protein.
If you’re eating mostly or entirely plant-based proteins, you are probably getting plenty. And this recipe delivers several excellent sources – chickpeas, quinoa, and almond butter.
It’s also a warm and savory winter soup that’s going to fill you up and get you off your acid.
It’s also very versatile, so feel free to make substitutions depending on what you have on hand or your alkaline preferences. Make a batch and enjoy it for dinner and leftovers today!
After you’ve tried it, let me know what you think over on Facebook.
Curry Bean Soup With Quinoa
Serves 4
INGREDIENTS
1 cup filtered water
3 tbsp. Braggs Liquid Aminos (or gluten-free Tamari)
1 onion, sliced
2 small sweet potatoes, peeled and diced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 red bell pepper, seeded and diced
2 tomatoes, diced
4 cups vegetable broth (yeast free)
1 15-ounce can garbanzo beans, rinse well (I use Eden Organic)
1/2 cup chopped fresh cilantro
3 tbsp. raw almond butter
2 tsp. curry powder
2 cups quinoa
DIRECTIONS
Quinoa: In a rice cooker, steam 2 cups of quinoa, OR add 2 cups of quinoa to a sauce pan, add 4 cups of filtered water, bring to a boil, then cook on a medium flame for 15 minutes, or until all liquid is absorbed.
Heat water and Braggs Liquid Aminos in a large pot. Add onion and sweet potatoes and cook over high heat, stirring often, until onion is soft, about 5 minutes.
Add carrot, celery, and red bell pepper. Cover and cook 3 minutes, stirring occasionally.
Next, add tomatoes, vegetable broth, garbanzo beans, cilantro, raw almond butter, and curry powder. Stir to mix, then cover and simmer until vegetables are tender, about 10 minutes or so.
Serve over quinoa and enjoy!
Want more recipes like this one?
The NEW YEAR NEW YOU 7-Day Alkaline Cleanse is 20% off its regular price. I want you to be as healthy as possible as you kick-start 2018, so this is my gift to you!
If you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID in the New Year, then take advantage of this holiday special NOW!
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Do you miss acidic favorites now that you’re enjoying the alkaline lifestyle?
It’s ok, I do too. Don’t get me wrong, just because I miss them does NOT mean I am going to go back to eating those foods because I don’t miss the way I felt afterward.
I know what those foods were doing to my body. And the risk of heart disease, among other serious diseases, is not worth it!
So that’s why I’ve made it my mission to create alkaline ways to enjoy old acidic favorites. Today’s recipe is one of those.
This cream of broccoli soup has none of the bloating dairy or strange ingredients you can’t pronounce like the store-bought, processed kind.
Instead, you’re going to get tons of vitamin and mineral-rich veggies and chickpeas in a delicious, savory soup that’s perfect for a cold night.
So give it a try and tell us on Facebook what foods you want alkaline versions of.
Cream Of Broccoli Soup
Serves 4
INGREDIENTS
4 cups filtered water or vegetable broth (yeast free)
4 cups broccoli florets
1 15-ounce can garbanzo beans, rinsed well (I use Eden Organic)
3 garlic cloves, minced or pressed
1 onion, chopped
1 sweet potato, peeled and cut into chunks
1 tsp. dried thyme
1 tsp. whole celery seeds
1 1/2 tsp. salt
1/2 tsp. dried marjoram (substitute with oregano)
1/4 tsp. ground black pepper
1/4 tsp. turmeric powder
DIRECTIONS
Combine the filtered water or vegetable broth, sweet potato, onion, garlic, celery seeds, thyme, marjoram, turmeric, black pepper, and garbanzo beans in a large pot. Place over medium heat, cover, and simmer for about 20 minutes, or until the vegetables are tender. Remove from the heat and let cool slightly.
Next, transfer mixture to a blender and process in several batches (I suggest blending no more than half the blender full of the mixture at a time). Blend for 1 to 2 minutes, until the mixture is completely smooth.
Return the blended soup to the pot and stir in the broccoli and sea salt. Cover and simmer for 5 to 10 minutes, or until the broccoli is fork-tender.
Serve and enjoy!
I’ve got a ton of quick and tasty dinner recipes like this one in my Get Off Your Acid 7-Day Cleanse that are perfect for you if you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID!
To quote cleanse participant and patient, Kelly Ripa…
“Dr. Gioffre put me on this cleanse. It’s an antacid, highly alkaline cleanse, and it has changed my life.”
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If the combination of sweet potato and avocado doesn’t sound like something you’d like, but you enjoy both foods on their own, trust me – you’re going to want to try this!
This soup is savory, sweet, satisfying, and velvety smooth. Once you top it with the avocado, lime juice, jalapeno, and herbs, you’re going to love this unusual combination.
Not only is this soup highly alkaline, it’s also going to deliver a few of the top beauty foods that will keep your skin looking younger, your hair shiny and thick, and your nails strong and healthy. It’s got plenty of vitamins, minerals, fiber, and good-for-you fats.
Give it a try and let me know what you think over on Facebook.
Sweet Potato Avocado Soup
Serves 2
INGREDIENTS
1 cup mashed sweet potato (from 1 baked sweet potato, directions below)
1/2 cup vegetable broth, yeast-free
1/2 cup almond milk
1/2 can white beans (I prefer Eden Organics)
1/2 tsp. chipotle powder
1/2 tsp. cumin
1/4 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
1/8 tsp. chili powder
1/2 Haas avocado, diced
1 wedge of lime juice, fresh squeezed
1/2 cup chopped parsley and/or spinach
1 tsp. thyme leaves 1/2 tsp. jalapeno, diced (optional)
DIRECTIONS
Preheat oven to 400°F. Bake your sweet potato until tender (30-45 minutes, give or take). Carefully remove potato skin, and add the sweet potato to the blender along with the vegetable broth, beans, and almond milk. Blend on low until smooth.
Next, add your sea salt and spices and blend again.
Pour into a serving bowl, and garnish with avocado cubes, chopped spinach, chopped parsley, thyme leaves, jalapeno, and/or lime juice.
Enjoy!
For more on which foods to avoid like your standard store-bought soups and which to eat more of (like the ingredients in this delicious homemade soup), get your copy of The Ultimate Alkaline/Acid Food Chart now for easy, clear information about hundreds of foods!
You might remember that drinking lots of water is right there on top of the list of beneficial things for your health. Staying hydrated is important year-round, but anytime you’re fighting off germs left and right, your body needs extra hydration to move the lymph around in your body, which flushes out toxins and nasty stuff like germs, bacteria, toxins, and acidic waste!
It’s worth repeating that this is where the myth of chicken soup when you are sick comes from. It’s only partially a myth because there is some truth to it.
Once you’re sick, you are most likely already dehydrated. So it’s the water that’s doing most of the work, along with the vitamins and minerals in the carrots and celery.
You’d have about the same effect drinking hot water with lemon, which is a great idea by the way.
So today, I want to give you a chicken noodle soup alternative that is not only hydrating and will make you feel great, it’s ALKALINE!
Plus, it’s a robust blend of winter vegetables that packs more excitement for your palate than a standard bowl of soup. If you like garlic and rosemary, you’re going to love this.
Chelsea and I make this for dinner one night and then we have leftovers for the next night and usually a lunch. I hope it becomes a favorite in your house too!
Hearty, Veggie Winter Soup
Serves 4 with leftovers
INGREDIENTS
3 Tbsp. coconut oil
3 leeks, green parts removed and thinly sliced
2 carrots
1 fennel bulb, thinly sliced
4 cloves of garlic, minced
2 fresh rosemary sprigs, leaves removed and chopped
1 cup of thinly sliced savoy cabbage
6 cups of vegetable stock
1 15 oz canned of white beans, drained and rinsed
Handful of parsley (flat leaf), chopped
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and pepper
DIRECTIONS
In a large soup pot, heat the oil over medium-low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.
Add the garlic, rosemary and cook for another minute. Add the cabbage and sauté another minute.
Add stock and bring to a boil. Add the beans and cook on low for 10–15 minutes, until veggies are tender.
Stir in the parsley and season with salt and pepper to taste.
Enjoy!
I share tons of delicious breakfast, lunch, and dinner recipes in my Get Off Your Acid 7-Day Cleanse. In addition, there are tons of healthy alkaline snacks and desserts for those in-between meals to keep you satiated.
As a Certified Raw Food Chef, every season I change the recipes so that you can take advantage of what’s in season. Even if you don’t do the full-on cleanse, there are so many ideas and tips in the digital cleanse materials that you receive that you can start using on a day-to-day basis that will make a difference in your life and your health.
Last time, we talked about the missing ingredient for better overall health and easier weight loss… chlorophyll.
So today, I’ve got a delicious recipe for you that’s going to give you a healthy dose of chlorophyll.
This soup is ready in just a few minutes, but the taste is so herbaceous and complex, you might think it takes hours to prepare.
It’s like a green gazpacho, so you can enjoy it now and for all the warmer days to come.
Give it a try and let me know what you think over on Facebook.
Creamy Spinach Basil Soup
INGREDIENTS [Serves 4]
4 cups filtered water
1 bunch spinach (chopped to fit in blender)
1/2 bunch basil (about 2 cups loosely packed)
1/4 small red onion
1 medium cucumber
1 medium tomato
2 celery stalks
1/4 cup pine nuts
1/4 cup extra virgin olive oil
1 clove garlic
1 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Optional: Pinch of cayenne
DIRECTIONS
Blend at high speed to desired consistency, and eat right away or serve chilled.
Enjoy!
I’ve got a ton of quick and tasty dinner ideas like this one in my Get Off Your Acid 7-Day Cleanse that are perfect for you if you want to shed extra pounds, eat healthier than ever before, and GET OFF YOUR ACID!
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Last time, I gave you 7 great ideas to detox from the holidays, and none of them involve depriving yourself or crash dieting. Instead, these are all about taking care of yourself and feeling better in the process.
So today, I’ve got a recipe for you from my 2-Day Get Off Your Acid Detox Challenge to jump start your metabolism, set you on the road to weight loss, and boost your energy in just 48 hours.
This is one of the raw, alkaline soup recipes from the 2-Day Detox, which make it really easy to prep food in advance for the detox, and then all you have to do during the 2 days is focus on one thing - HEALING.
This recipe is really tasty at any time though, so you can enjoy it whenever you need a little detox and a great way to get acid out of your system.
Give it a try and let me know what you think over on Facebook.
Acid-Crushing Green Detox Soup
Serves 4
INGREDIENTS
2 cups of filtered water
2 medium cucumbers, chopped
1/2 bunch of greens (kale, spinach, arugula, Swiss chard)
2 celery stalks
1/4 cup lemon juice, fresh squeezed
1/4 cup extra virgin olive oil
1 clove garlic 1
tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
DIRECTIONS
Blend at high speed to desired consistency, and eat right away or serve chilled. Garnish with basil, paprika, or cayenne.
Enjoy!
This recipe came from the 2-Day Detox included in the 2-Day Get Off Your Acid Detox Challenge. If you’re ready to get rid of the common ailments that have been plaguing you, this is perfect for you.
It comes with recipes, a shopping guide and meal planning, alkaline supplements, and support before, during, and after your 2-Day Detox – everything you need to get your health back on track.
Last time, I shared a day in the life of the 80/20 lifestyle, including what I eat on a typical day. As you know, I try to eat as many raw foods as I can. And one way I love to get raw veggies in is to eat raw soup.
They’re great for the on-the-go 80/20 lifestyle because it’s easy to take them to work or make extra for meals throughout the week.
If you like gazpacho, you’re going to really enjoy a lot of raw soups.
There are so many delicious raw soup recipes out there, and the one I’m sharing today is no exception. Most raw soups use a blender to pulverize the ingredients and make a smooth, velvety broth.
This cold spinach soup is extra creamy because of the avocado and nuts that are included in the blend.
So give it a try, look for other raw soup recipes like my Creamy Avocado Gazpacho, and get the Spring Alkaline Recipe Book for more delicious raw recipes.
Creamy Raw Spinach Soup
Serves 2
INGREDIENTS
2 cups filtered water
½ bunch spinach (chopped to fit in blender – it should fill the canister)
1 cup loose basil
¼ cup red onion, chopped
½ medium cucumber
1 stalk celery
¼ cup avocado
½ tomato, chopped
2 tbsp. olive oil
½ medium clove garlic
½ tsp. Celtic sea salt
¼ cup pine nuts, cashews, or almonds
DIRECTIONS
Combine everything in the blender except the tomato. Blend on high. Ladle and add the tomatoes as a garnish. To serve, drizzle with olive oil.
Enjoy!
For more delicious raw recipes, get the Spring Alkaline Recipe Book. Included are 119 of the most nutritious, alkaline recipes that are quick and easy to make, as well as a menu plan for each of the seven days of your cleanse with a complete shopping list for your convenience.
Get it now!
Last time, I gave you the astonishing facts about the health benefits of herbs, and today I’ve got a recipe that incorporates several of my favorites.
I’ve found it’s easy for people to use herbs when cooking during the summer, when they’re fresh at the farmers’ markets and cold salads practically sing when you add them.
But in the winter, it can be tougher to find ways to use them.
I like adding them as garnish for soups, stews, quinoa or rice bowls, or just about any lunch or dinner.
You can even add herbs to smoothies for a kick of flavor and nutrition.
Today’s recipe is a great way to combine several herbs in one dish – parsley, thyme, and bay leaf. And it’s perfect for cold weather. A bowl of hot lentil soup will keep you warm for hours to come.
Herbaceous Lentil Soup
Serves 4
INGREDIENTS
1 tbsp. extra virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 large carrots, chopped
2 stalks of celery, chopped
6 cups of vegetable broth
1½ cups brown lentils, rinsed
1 bay leaf
1 tsp. thyme
Small handful of parsley, chopped
Sea Salt (Celtic Grey, Himalayan, or Edmond Real Salt) and pepper to taste
DIRECTIONS
Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent – 3 to 5 minutes. Add the garlic, carrots, and celery and sauté for 2 to 3 minutes. Add the broth, lentils, bay leaf, thyme, salt, and pepper. Cook on medium-low heat until lentils are tender, 30 to 40 minutes. Stir in chopped parsley and enjoy.
For more ways to incorporate herbs into your everyday diet, check out my Get Off Your Acid 7-Day Cleanse.
Even if you don’t do the full-on cleanse, there are so many ideas and tips in the digital cleanse materials that you receive that you can start using on a day-to-day basis that will make a difference in your life and your health.
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In my last post, I shared the 41 powerhouse foods that pack the greatest nutritional punch per calorie, and the surprising #1 powerhouse was watercress, with an unbelievable 100% nutrient density!
Watercress often gets ignored, but I’m not sure why?
In addition to how insanely good for you it is, it’s got a potent peppery punch that makes it a great addition to many recipes.
In fact, anytime you use arugula now, try subbing it with watercress.
You can throw it into a salad or make a salad out of it all on its own.
You can wilt it really quickly, but be careful – it cooks as fast or faster than arugula.
You can add it to smoothies that can take extra zing like my ‘Bloody Mary’ Smoothie recipe.
Or you can blend it up in a chilled soup like we’re doing today.
This recipe is perfect for a weekday lunch because you can make it in minutes, it can travel anywhere, and as soon as you open the container, it’s ready to eat.
Plus, it’s delicious and filling enough to power you through your afternoon.
Give it a try and let me know what you think in the comments below.
Chilled Avocado, Cucumber, and Watercress Soup
Serves 1
INGREDIENTS
3 organic Haas avocados
2 scallions
1 cup cucumber, diced
2 cups of watercress
2 lemons, freshly squeezed
1 ½ cups of filtered water
Salt and pepper to taste
Garnish with cherry tomatoes, halved
Combine and blend all ingredients to a puree. Add salt and pepper to taste. Garnish with cherry tomatoes.
This recipe came from my Get Off Your Acid 7-Day Cleanse Recipe Book.
For more delicious raw recipes, start the cleanse today. It includes more lunch and dinner recipes than you could cook in a whole week!
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I love avocados for so many reasons, and there’s a reason why they are nicknamed ‘God’s Butter’.
First and foremost, they’re delicious. They’re good enough to slice and eat as a snack with some healthy sea salt, and if you’re an avocado fan, I don’t have to tell you how they turn any meal from so-so to so appealing.
They’re also full of healthy Omega 9 fats that keep you feeling full.
Omega-9 fatty acid is a monounsaturated fat that is also known as oleic acid. It is not considered an essential fatty acid (like Omega 3s and 6s) because of our body’s ability to produce it in small amounts.
To get the amazing health benefits from these Omega 9 fatty acids, supplementing your daily diet with foods like avocados is so important.
Avocados are good for the brain, heart, skin, hair, and even prevent signs of aging. They are high in soluble fiber, which helps lower cholesterol levels and maintain stable blood sugar levels.
Avocados are high in vitamin E, an antioxidant that regulates inflammation. They also provide you with significant amounts of the essential alkaline minerals such as potassium and magnesium
They’re also high on the list of alkaline forming food.
This recipe is perfect for the on-the-go lifestyle because they’re cool (no cooking required!), flavorful, healthy, and ready in minutes.
My wife and I often make this when we want a fast dinner. Try it and I think you’ll find you want to do the same at least once a week until the weather turns cold.
Avocado Gazpacho
[Serves 2]
INGREDIENTS:
2 Haas avocados
1 small zucchini chopped
2 stalks of celery chopped
¼ cup parsley chopped
½ cup cilantro chopped
¼ cup Spanish onion chopped
1 garlic clove minced
½ jalapeno seeded and chopped
1 ½ cups filtered water
Juice of 1 lime
Salt and pepper to taste
Garnish with cucumber slices and basil
DIRECTIONS
Blend everything in a food processor with the “S” blade. Blend leaving it slightly chunky or until completely smooth, whichever you prefer.
Add salt and pepper to taste.
If you liked this recipe, you’re going to love my Get Off Your Acid Summer Cleanse. It includes more than 75 recipes, meal plans, shopping lists, detox protocols, and tools and tips to make your alkaline lifestyle simple and easy.
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In my last post, I shared with you why coconut oil is one of the MOST powerful foods you can put in your body. It is HIGHLY alkaline, purifies your blood, and helps reduce ACID levels in your body!
Here’s some other reasons why you need more coconut oil in your life:
Now that is a super food!
So today, I’m sharing 4 awesome recipes to use coconut oil in different ways. Of course, you can always use it to make a quick salad dressing or in place of every other cooking oil, but I love when that creamy, exotic coconut flavor can be the star of the show.
Coconut Oil is SO versatile and can be used in so many different types of cooking from smoothies to salads to soups to my favorite raw desserts such as my chia puddings you can find in the Alkamind Get Off Your Acid 7-Day Fall Cleanse (5 different chia pudding variations!).
If you’re going to do any cooking for the holidays to come, the Coconut Pumpkin Curry Soup is a delicious, alkaline soup that your family and friends will absolutely love. The alkaline spices not only add to the flavor, but give this soup a nice kick!
The smoothie recipe, Tropical Breakfast in a Cup, is a delicious and energizing way to start your day. It contains lots of protein and good healthy fat to keep you feeling fuller longer, plus it acts like a slow burning coal to give you plenty of energy all day long!
The Homemade Coconut Granola feels really decadent and sweet, but it’s a great mix of ingredients that will fulfill your sweets cravings and act as a great alkaline snack at the same time. Make a big batch, and keep a smaller zip-lock bag on you at all times so you ALWAYS have a go-to healthy snack that will keep you energized all day long.
The Fall Fresh Pasta Salad is PERFECT for the next few months. It’s a fantastic hearty fall to early winter dish that will never leave you feeling hungry. Add some garbanzo beans to give you some extra protein.
COCONUT PUMPKIN CURRY SOUP
[Serves 4]
INGREDIENTS
¼ cup coconut oil
1 cup yellow onions, chopped
1 clove garlic, minced
3 cups vegetable broth (yeast free)
1 tsp. curry powder
½ tsp. sea salt (Celtic grey, Himalayan, Redmond Real Salt)
¼ tsp. coriander (ground)
¼ tsp. crushed red pepper flakes
1 can Pumpkin Puree (15 oz.)
1 cup coconut milk (carton)
Heat the coconut oil in a pot over medium heat.
Stir in the onions and garlic (cook about 5 minutes). Next, mix in the vegetable broth, curry powder, sea salt, ground coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes.
Cover, and boil 15 to 20 minutes more, stirring occasionally. Then add in the pumpkin puree and coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; blend until you receive a nice smooth texture.
Optional: reheat briefly over medium heat before serving.
TROPICAL BREAKFAST IN A CUP
[Serves 2]
INGREDIENTS
1-2 tbsp. of coconut oil
2 frozen bananas
½ cup gluten-free rolled oats
1 cup almond or coconut milk
½ cup raw almond butter
1 tbsp. raw almonds or cashews
1 carrot (adds sweetness)
1 tsp. of vanilla (or 3 drops of Medicine Flower Vanilla)
Make sure coconut oil is melted. If your home is above 76 degrees F, the oil will be in the liquid state. Once the temperature goes below 76 degrees, it will turn solid. If this happens, melt the coconut oil on the stove for a few seconds.
Put frozen bananas, rolled oats, almond or coconut milk, raw almond butter, carrot, vanilla, raw nuts, and the melted coconut oil in a blender. Blend until smooth.
Top with cinnamon and/or sliced almonds (or cashew pieces).
Serve immediately or store in fridge for up to 24 hours.
HOMEADE COCONUT GRANOLA
[Serves Many]
INGREDIENTS
3 cups gluten-free rolled oats
¾ cup sliced raw almonds
½ cup unsweetened coconut flakes
¼ cup chia seeds
½ tsp. sea salt (Celtic grey, Himalayan, or Redmond Real Salt)
¼ cup Liquid Coconut Nectar (by Coconut Secrets)
2 tbsp. coconut sugar OR liquid coconut nectar
1/3 cup cold-pressed coconut oil (melted)
2 tsp. cinnamon
½ tsp. cardamom
½ tsp. vanilla (or 3 drops of Medicine Flower Vanilla)
Optional: ¼ cup golden raisins
Preheat the oven to 350 F. Combine all the dry ingredients in a mixing bowl.
Add in the liquid coconut nectar and melted coconut oil. Combine until the dry ingredients are sticky.
Spread the granola on an even layer of a large rimmed baking sheet. Allow to bake in the oven for 20 to 30 minutes, stirring the granola approximately every 10 minutes.
OR place in a Dehydrator and dehydrate at 115 degrees for 24 hours.
FALL FRESH PASTA SALAD
[Serves 4]
INGREDIENTS
1 small butternut squash, cut into small .5” cubes
1 tbsp. coconut oil
1 package of kelp noodles
2 tbsp. coconut oil (for 2nd part of recipe)
1 leek, thinly sliced
3 cloves garlic, minced
1 handful chopped sage
Optional: 1 can garbanzo beans
Salt and pepper
Heat oven to 400º. Toss the squash in coconut oil, salt and pepper. Roast for 20 minutes until fork tender.
Kelp noodles – place in warm water for 10 minutes to rinse off the liquid they are packaged with, allowing them to separate and soften. Eat noodles raw, or flash sauté for 4 minutes (be careful not to overcook)
While noodles and squash cook, heat 2 tablespoons of coconut oil, in a sauté pan and cook leeks until melted, about 8 minutes. Add garlic and cook for another 7-8 minutes.
Combine the noodles, squash, and leek mixture in a bowl. Add sage, salt and pepper and toss with remaining olive oil.
For added protein you can add a can of organic garbanzo beans.
Do you want to head to your kitchen and get cooking right away? Do you want even more delicious coconut recipes? I thought so. That’s why my GET OFF YOUR ACID 7-Day Cleanse is perfect for you if you want…
Last time, I shared the 10 Ways to Not Let the Holidays Derail Your Diet. One of my favorite tips is number 5, bring alkaline-rich foods to holiday events.
So today, I’m sharing a great recipe to do exactly that, flavorful and rich curried sweet potato soup. It makes a great addition to a festive table, travels and reheats easily, and even the kids will be coming back for seconds.
But even better, it’s full of healthy, alkaline ingredients and might just inspire others around the table to start eating healthier if it can taste this good!
My family and I will eat this a few times over the next few weeks because it’s kind of addicting at this time of year. In fact, it’s easy to double the recipe and freeze or refrigerate half for another time.
I hope you’ll try it and let me know what you think when you do.
CURRIED SWEET POTATO SOUP
Serves 4
INGREDIENTS
1 tbsp. coconut oil
1 ½ inch piece of ginger, sliced and crushed
4 cloves garlic, minced
Zest and juice of one lime
2 tsp. curry
3 sweet potatoes, peel removed, and cut into 1 inch pieces
1 15 ounce can of full fat coconut milk (organic preferred – I use Native Forest)
2 cups filtered water
½ bunch cilantro, chopped
DIRECTIONS
Heat coconut oil in a large saucepan over medium heat.
Add ginger and garlic, lime zest and cook until slightly browned, about 3-4 minutes.
Add curry and cook until fragrant – about 1 minute.
Add sweet potatoes, coconut milk and water. Bring to a boil, reduce to low and simmer, covered, for 25 minutes.
Turn off heat and leave on stove for ½ hour to allow flavors to meld.
Puree soup in blender or food processor. Garnish with chopped cilantro and
lime juice.
Enjoy!
This is one of more than 100 recipes from my Fall GET OFF YOUR ACID 7-Day Cleanse recipe book. If you want tons of ideas, shopping lists, tips and more recipes, get yours today!
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Kale should be a greens staple in your diet for proper alkaline nutrition. There are so many ways to enjoy this delicious green.
You can add kale to smoothies; make kale chips, sautéed kale, kale salad, and soup like this Red Lentil and Kale Soup. It’s also one of the most nutritious super foods on the planet!
It’s full of fiber to help manage blood sugar and digestion. But what’s surprising is this vitamin packed green is also full of protein, 3 grams per serving.
I’ve talked before about how acidic meat can be. Excess animal protein is linked with osteoporosis, kidney disease, calcium stones in the urinary tract, and some cancers.
The China Study, the largest study EVER funded by the NIH (National Institute of Health) concluded that a 10% increase in meat protein turned on the cancer promoting ability of certain genes.
According to a Harvard study, you can live up to 20% longer by eliminating or at least reducing how much red meat you eat. People who ate the highest levels of red meat died the youngest, most often from colon cancer and cardiovascular diseases. If you enjoy eating meat, by no means am I saying cut it out, but you should certainly moderate your weekly intake.
But there are many healthy protein alternatives to meat like red lentils. Red lentils are a great source of potassium and calcium, and are also high in fiber, lean protein, and iron.
This hearty alkaline soup will definitely leave you feeling satisfied and tastes delicious!
INGREDIENTS
Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent – 3-5 minutes. Add the garlic, carrots, celery and kale and sauté for 2-3 minutes. Add the broth, lentils, salt and pepper. Cook on medium-low heat until lentils are tender, 20 minutes.
To jumpstart your journey, join me for my GET OFF YOUR ACID™ 7-DAY GROUP CLEANSE! Let me help equip you with the knowledge, materials, and support you need to Get off Your Acid™!
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You’ll want to make it early in the day so that the flavors have a chance to infuse and blend together. Leave it overnight in your refrigerator and you’ll enjoy the taste that much more!
It’s easy to make, and perfect for a light meal on a hot summer day.
WATERMELON GAZPACHO
Serves 4*
INGREDIENTS
1 watermelon (about 2 lbs.) with rind removed, chopped
¼ cup packed cilantro leaves (plus more for additional garnish)
3 tbsp. lime juice, fresh squeezed
2 tbsp. packed mint leaves (plus more for garnish)
1 English cucumber (or regular cucumber if you cannot find an English cucumber)
2 tbsp. extra virgin olive oil
1 jalapeño, stemmed and chopped (or less for less spice)
1 large red heirloom tomato, cored and chopped
1 shallot, chopped
Sea salt to taste (Celtic Grey, Himalayan, or Redmond Real Salt)
Black pepper to taste
INSTRUCTIONS
Combine the watermelon, cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato and shallot in blender and puree until smooth. Refrigerate for at least 4 hours.
When ready to serve, garnish each bowl with fresh mint and cilantro leaves.
Serve and enjoy!
This recipe came from the Alkaline Summer Recipe Book. It is full of some delicious, alkaline alternatives to typical summer BBQ. Don’t forget to join us for the GET OFF YOUR ACID 7-Day Cleanse, beginning July 16. If you’re ready to get rid of the common ailments that have been plaguing you, this is perfect for you.
It includes…
o Tons of easy to follow, healthy recipes
o Meal plans and shopping guides
o The guidebook with everything you need to know about cleansing and getting OFF YOUR ACID!
o Alkamind Daily Greens and Daily Minerals
o Support from me and the cleanse Facebook group
o 2 call recordings with Q & A’s
o Plus a boatload of bonuses to make your cleanse easy and delicious!
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Have you ever tried watermelon gazpacho?
It’s a delicious, cold summer soup much like tomato gazpacho. But in this case, the watermelon takes the place of the tomato. Watermelon is light, juicy, and a little sweet, making this gazpacho a refreshing summer meal.
You’ll want to make it early in the day so that the flavors have a chance to infuse and blend together. Leave it overnight in your refrigerator and you’ll enjoy the taste that much more!
It’s easy to make, and perfect for a light meal on a hot summer day.
WATERMELON GAZPACHO
Serves 4*
INGREDIENTS
1 watermelon (about 2 lbs.) with rind removed, chopped
¼ cup packed cilantro leaves (plus more for additional garnish)
3 tbsp. lime juice, fresh squeezed
2 tbsp. packed mint leaves (plus more for garnish)
1 English cucumber (or regular cucumber if you cannot find an English cucumber)
2 tbsp. extra virgin olive oil
1 jalapeño, stemmed and chopped (or less for less spice)
1 large red heirloom tomato, cored and chopped
1 shallot, chopped
Sea salt to taste (Celtic Grey, Himalayan, or Redmond Real Salt)
Black pepper to taste
INSTRUCTIONS
Combine the watermelon, cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato and shallot in blender and puree until smooth. Refrigerate for at least 4 hours.
When ready to serve, garnish each bowl with fresh mint and cilantro leaves.
Serve and enjoy!
This recipe came from the Alkaline Summer Recipe Book. It is full of some delicious, alkaline alternatives to typical summer BBQ. Don’t forget to join us for the GET OFF YOUR ACID 7-Day Cleanse, beginning July 16. If you’re ready to get rid of the common ailments that have been plaguing you, this is perfect for you.
It includes…
Tons of easy to follow, healthy recipes
Meal plans and shopping guides
The guidebook with everything you need to know about cleansing and getting OFF YOUR ACID!
AlkaMind Daily Greens and Daily Minerals
Support from me and the cleanse Facebook group
2 call recordings with Q & A’s
Plus a boatload of bonuses to make your cleanse easy and delicious!
Last time, I gave you the astonishing facts about the health benefits of herbs, and today I’ve got a recipe that incorporates several of my favorites.
I’ve found it’s easy for people to use herbs when cooking during the summer, when they’re fresh at the farmers’ markets and cold salads practically sing when you add them.
But in the winter, it can be tougher to find ways to use them.
I like adding them as garnish for soups, stews, quinoa or rice bowls, or just about any lunch or dinner.
You can even add herbs to smoothies for a kick of flavor and nutrition.
Today’s recipe is a great way to combine several herbs in one dish – parsley, thyme, and bay leaf. And it’s perfect for cold weather. A bowl of hot lentil soup will keep you warm for hours to come.
Herbaceous Lentil Soup
Serves 4
INGREDIENTS
1 tbsp. extra virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 large carrots, chopped
2 stalks of celery, chopped
6 cups of vegetable broth
1½ cups brown lentils, rinsed
1 bay leaf
1 tsp. thyme
Small handful of parsley, chopped
Sea Salt (Celtic Grey, Himalayan, or Edmond Real Salt) and pepper to taste
DIRECTIONS
Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent – 3 to 5 minutes. Add the garlic, carrots, and celery and sauté for 2 to 3 minutes. Add the broth, lentils, bay leaf, thyme, salt, and pepper. Cook on medium-low heat until lentils are tender, 30 to 40 minutes. Stir in chopped parsley and enjoy.
For more ways to incorporate herbs into your everyday diet, check out my Get Off Your Acid 7-Day Cleanse.
Even if you don’t do the full-on cleanse, there are so many ideas and tips in the digital cleanse materials that you receive that you can start using on a day-to-day basis that will make a difference in your life and your health.
Last time, I shared the 10 Ways to Not Let the Holidays Derail Your Diet. One of my favorite tips is number 5, bring alkaline-rich foods to holiday events.
So today, I’m sharing a great recipe to do exactly that, flavorful and rich curried sweet potato soup. It makes a great addition to a festive table, travels and reheats easily, and even the kids will be coming back for seconds.
But even better, it’s full of healthy, alkaline ingredients and might just inspire others around the table to start eating healthier if it can taste this good!
My family and I will eat this a few times over the next few weeks because it’s kind of addicting at this time of year. In fact, it’s easy to double the recipe and freeze or refrigerate half for another time.
I hope you’ll try it and let me know what you think when you do.
CURRIED SWEET POTATO SOUP
Serves 4
1 tbsp. coconut oil
1 ½ inch piece of ginger, sliced and crushed
4 cloves garlic, minced
Zest and juice of one lime
2 tsp. curry
3 sweet potatoes, peel removed, and cut into 1 inch pieces
1 15 ounce can of full fat coconut milk (organic preferred - I use Native Forest)
2 cups filtered water
½ bunch cilantro, chopped
DIRECTIONS
Heat coconut oil in a large saucepan over medium heat.
Add ginger and garlic, lime zest and cook until slightly browned, about 3-4 minutes.
Add curry and cook until fragrant - about 1 minute.
Add sweet potatoes, coconut milk and water. Bring to a boil, reduce to low and simmer, covered, for 25 minutes.
Turn off heat and leave on stove for ½ hour to allow flavors to meld.
Puree soup in blender or food processor. Garnish with chopped cilantro and
lime juice.
Enjoy!
This is one of more than 100 recipes from my Fall GET OFF YOUR ACID 7-Day Cleanse recipe book. If you want tons of ideas, shopping lists, tips and more recipes, get yours today!
A cleanse is an awesome way to jumpstart your health, energy, and metabolism, but cleansing should be a LIFESTYLE, ideally incorporated into your daily routine.
When it comes to food and drinks, my motto has always been moderation, not deprivation. By simply adding more healthy and alkaline foods and beverages into your daily diet every day, eventually the good will outweigh the bad and THIS is a great way to sustain your healthy habits!
The Acid Crusher Detox Tea is one of the most alkaline beverages you will find, and will help your body get rid of damaging acids and inflammation on a regular basis, while offering additional health benefits at the same time.
This tea is easy to make, can be used daily, and any leftovers can be stored in your fridge to be used as a healthy ‘iced tea’ whenever you want it!
WHY SO HEALTHY?
Turmeric is a yellow-pigmented curry spice that is often used in Indian cuisine, but this spice is far more than a cooking staple. It has long been used for its medicinal purposes, and is a powerful anti-inflammatory and anti-carcinogenic herb.
Its benefits have since been well documented in the medical literature, and curcumin—one of the most important components in turmeric— has been found to promote health and protect against a wide array of health conditions such as chronic inflammation, liver disease, skin problems (i.e. acne, psoriasis, eczema), digestive issues, joint and muscle pain, and immune support to name a few.
TIP: research shows that when you add a pinch of black pepper to any recipe that has turmeric, and you will increase the potency of your turmeric by 2,000%!
Ginger has long been known to use for the relief stomach ailments such as motion sickness, morning sickness, colic, nausea, and vomiting.
A serving of lemon contains 51% of your daily vitamin C needs as well as other vitamins and minerals. Lemons have been found to help combat stroke, cancer, and asthma. They also help with maintaining a healthy complexion, increasing iron absorption, and boosting the immune system.
While lemons are classified as ‘citric acid’, they are very alkaline-forming in your body due to its high mineral and low sugar content. In addition to this tea, you can add a lemon slice to your water to make it more alkaline!
Turmeric Ginger Lemon Detox Tea [Serves 2-3]
Ingredients
Peel the turmeric and ginger and chop it into small pieces (the smaller the better).
Add turmeric and ginger pieces into a pot with water, and bring to a boil. Once boiling, bring to a simmer for 10 minutes and serve (simmer longer if you want stronger tea). Squeeze a lemon slice into the cup and enjoy.
Store leftovers in the fridge in an airtight container for a healthy iced tea.
Enjoy this recipe plus 75 NEW delicious alkaline recipes by joining me in our Get Off Your Acid 7-Day Live Group Summer Cleanse starting NEXT Monday, July 20th (there are only a few spots left!) OR start right away with our Do-It-Yourself 7-Day Cleanse Program - Save NOW by Signing Up Here!
]]>Kale should be a greens staple in your diet for proper alkaline nutrition. There are so many ways to enjoy this delicious green.
You can add kale to smoothies; make kale chips, sautéed kale, kale salad, and soup like this Red Lentil and Kale Soup. It’s also one of the most nutritious super foods on the planet!
It’s full of fiber to help manage blood sugar and digestion. But what’s surprising is this vitamin packed green is also full of protein, 3 grams per serving.
I’ve talked before about how acidic meat can be. Excess animal protein is linked with osteoporosis, kidney disease, calcium stones in the urinary tract, and some cancers.
The China Study, the largest study EVER funded by the NIH (National Institute of Health) concluded that a 10% increase in meat protein turned on the cancer promoting ability of certain genes.
According to a Harvard study, you can live up to 20% longer by eliminating or at least reducing how much red meat you eat. People who ate the highest levels of red meat died the youngest, most often from colon cancer and cardiovascular diseases. If you enjoy eating meat, by no means am I saying cut it out, but you should certainly moderate your weekly intake.
But there are many healthy protein alternatives to meat like red lentils. Red lentils are a great source of potassium and calcium, and are also high in fiber, lean protein, and iron.
This hearty alkaline soup will definitely leave you feeling satisfied and tastes delicious!
INGREDIENTS
Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent – 3-5 minutes. Add the garlic, carrots, celery and kale and sauté for 2-3 minutes. Add the broth, lentils, salt and pepper. Cook on medium-low heat until lentils are tender, 20 minutes.
To jumpstart your journey, join me for my GET OFF YOUR ACID™ 7-DAY GROUP CLEANSE! Let me help equip you with the knowledge, materials, and support you need to Get off Your Acid™!