5 quick Alkaline Diet recipes

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You might be saying Alka-what? what is Alkaline eating? I think Wikipedia has the best most basic description…

The Alkaline diet (also known as the alkaline ash diet, alkaline acid diet and the acid alkaline diet) is a diet based on the theory that certain foods, when consumed, leave an alkaline residue, or ash. Minerals containing elements like calcium, iron, magnesium, zinc, copper, are said to be the principal components of the ash. A food is thus classified as alkaline, acid or neutral according to the pH of the solution created with its ash in water.

We’ve been Alkaline for over 3 years now, i was introduced to the concept by Tony Robbins and after looking into it further it really did just make sense. After living a “traditional” eating regime prior to that i have to say within the first 2 weeks you will notice not only an increase in energy but the health aspects are amazing (i haven’t taken a single tablet in 3 years!). The interesting part is things like colds and flu rarely visit and when they do its usually no longer than about an hour or 2 (I’m not kidding).

One of the most fundamental ideals of it is that your body has to either “eliminate or assimilate” food that goes in aka if it cant break something down it needs to store it so it can be dealt with later. With this in mind in the first 3 months alone i was loosing a kilo a day with all the assimilated waste just pouring out. We are taught from a young age that the primary function of food is to provide energy yet with the aforementioned in mind your body can actually use more energy trying to handle food than it will be able to generate from it. A good example of this is when you have a really big traditional dinner with meat, vegetables then a dessert and then afterwards you start to feel really tired, the tired part is your body trying to process everything plus keep all your other systems going.

So what can you eat? well Meat and Dairy are out as is anything cooked (unless slightly warmed) or anything with preservatives/additives basically any food that doesn’t have a place in Nature (yes that still means meat and dairy) and some natural foods will still cause Stomach Acid to turn super acidic (EG Tomato) but in small quantities its easy to be handled. Generally i can tell if something is too acidic not long after eating it because you can feel everything slowing down.

So if i haven’t lost you yet here’s 5 of our favourite recipes…

1. Riceless Sushi

This is one of my personal favourites and you wont even be able to tell the difference, this one can be a bit tricky but with a bit of practice you can be rolling these in a few minutes.


  • 1 and 3/4 cups peeled fresh parsnips
  • 3 tbs. macadamia nuts
  • 3 tbs. pine nuts
  • 2 tbs. lemon juice
  • 1-2 pinches celtic sea salt (to taste)
  • 1 tbs. raw soy sauce

Process in a food processor until ricey.


Generally speaking just about any vegetable can be used. for example,

  • Carrot
  • Red Pepper
  • Celery
  • Cucumber

and of course some Norri sheets and a Sushi mat if you havent already got one (most supermarkets sell these)

Cut into thin matchstick style strips and marinate in the following for at least a few hours before the rolling part,

  • 3 tbs. sesame oil
  • 1 tbs. black sesame seeds
  • 1 tbs. raw soy sauce or 2 pinches of salt
  • 2 tbs. lemon juice

again you can adjust this to taste or if you cant get additive free alternatives.


If you haven’t done this before then it will take a few rolls to get the hang of it, and it can be quite tricky. even after making this quite often i still will not roll it the best at times.

-Take a sheet of Norri and place it onto a clean smooth surface or a sushi mat (you can get these quite cheap at most supermarkets or Asian markets)
-Spread 2-3 tbs. of the rice mixture on to 1/4th of the Norri sheet.
-Make a little indent and put 1-2 tbs. of the marinated veggies on top.
-Get a pastry brush with a bit of water with a pinch of sea salt, and brush the top part of the sushi.
-Roll it up! You can roll the sushi with a sushi mat or use your fingers. I like to use my fingers. Use your thumbs and fingers and roll it up, when rolling, tighten the roll every time.
- Let the roll sit for 5 minutes before cutting.
-Using a serrated knife cut the Norri roll into 5-6 equal parts. Use a see-saw motion with a serrated knife to make it a perfect smooth cut.

2. Red Capsicum and Almond Dip

This is a must have for any party (not just an alkaline one) and goes great with chips, carrot or celery sticks.

  • 280g red Capsicum
  • 60g almonds
  • 2-3 garlic cloves
  • 1 tbsp. cold pressed extra virgin olive oil
  • 1 pinch of sea salt
  • 1 pinch of cayenne pepper

Put all ingredients in a blender and mix until the dip becomes smooth and creamy (the magic of Almonds). Season with salt and pepper.

3. Beetroot and Orange Salad

This is a great summer or hot weather salad and not something id have all the time but still nice and quick to make.


  • 2 oranges
  • 1/2 tsp honey
  • cracked pepper
  • 1/4 lemon (or less depending on taste)
  • 1 tsp cold pressed oil

Cut the tops and bottoms off the 2 oranges, just enough to be able to squeeze some juice from the cut off pieces but not too much off the oranges. put the remaining orange aside for below and squeeze the juice from the cut off pieces. mix all dressing ingredients together to taste, make sure the honey doesn’t over power the other tastes in the dressing.

  • One medium cooked beetroot, i usually just boil (leave the skin on) in filtered water till soft then scrape/peel the skin off once cooled.
  • 2 oranges (from above)
  • 2 or 3 lettuce leaves

Thinly slice the beetroot, peel the oranges cut in half and de-seed then thinly slice. put lettuce on a plate, layer orange pieces on top followed by beetroot. Pour over dressing and serve.

4. Guacamole

Guacamole is one of the few things that really doesn’t change, its so good it doesn’t need to.

  • 2 medium avocados
  • 1 small onion, chopped
  • 1 small tomato, diced
  • 1/2 lemon, juiced

Dice all ingredients and add to a blender. Blend till chunky and mixed, Its important to not blend this too long or it will turn into a puree rather than a chunky mix.

Best eaten when freshly made, but keeps for 2 days in the refrigerator. Goes great on or with lettuce leaves

TIP: When storing, leave the avocado pits in the Guacamole to help maintain freshness.

5. Coleslaw

The only real difference with coleslaw is the dressing, not being able to use egg rules out the use of Mayo but this still tastes great.

  • ½ cup green or red cabbage
  • 2 carrots
  • 1 tomato
  • 1 small red onion
  • 3 tbsp. chopped parsley
  • 3-4 tbsp. cold pressed extra virgin olive oil
  • 1 fresh lemon, juice
  • Dash of sea salt and cayenne pepper to taste

Shred cabbage and carrots, and finely chop the tomato, the onion and the parsley. Put in a big bowl.

For the dressing add the olive oil and the fresh lemon juice and pour over the salad. Add salt and pepper to taste. I also add some Tahini and or some Honey for a different taste.

in closing

Being 80% water i normally aim to drink around 5 liters of (filtered) water a day. For anyone that’s on twitter you can keep track of how much water you a drinking (thanks to a little module i wrote for my CopyTwit Project) by sending a tweet to @autocopytwit with #water and an amount (eg “@autocopytwit #water 600ml”)

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