14 best alkaline diet books

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Sweet Potato and Carrot Medallions

A simple blend of sea salt, oil, and rosemary complements the naturally sweet flavors of sweet potatoes and carrots. These pigmented veggies provide immune-boosting vitamin C, as well as beta-carotene, an antioxidant that supports skin and eye health.

Sauteed Eggplant with Quinoa and Mango-Citrus Salsa

Quinoa adds a slightly nutty flavor and crunch to complement the savory eggplant in this dish, and the Mango-Citrus Salsa adds a refreshing tang. This hearty combo provides magnesium and potassium (both nutrients that aid in blood pressure control) and immune-boosting vitamin C.

Blueberry-Banana Soft Serve

This soft serve is a super easy alternative to ice cream. With only three ingredients, it’s a snap to make (and it doesn’t require any freezing time). Enjoy it right away for a refreshing snack or dessert.

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Anti-inflammatory diet basics

Get essential information to jump-start your progress, including foods that can help with inflammation and rheumatoid arthritis, how to stock your kitchen, and more.

A kick-start meal plan

This anti-inflammation cookbook features a two-week meal plan, complete with shopping lists, simple recipes, and nutritional information.

Recipe hacks

Find suggestions for getting the most out of these recipes, from substituting ingredients to storing leftovers.

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SAMPLE RECIPE: Quinoa and Avocado Salad

This power salad packs nutrition and flavor. The quinoa adds a crunchy, nutty flavor and is a great source of protein. The avocado adds a creamy balance, and contributes healthy fats. Round out the salad with some tomatoes and cucumbers, and you have a hearty, satisfying meal that will leave you feeling great. You can even use this as a filling for the Salad in Your Hand (page 119). Omit the cherry tomatoes if you’re following the Thyroid-Support Plan.

Instructions:

1. In a large bowl, stir together the quinoa, avocado, tomatoes, cucumber, cilantro, garlic powder, onion powder, salt, and lemon juice.

2. Chill for 15 minutes to allow the flavors to blend.

3. Serve immediately, or keep refrigerated for 2 to 3 days.

Recipe Tip: To make this a dish for a holiday party, use red quinoa. The red and green colors will be festive complements to any seasonal buffet.

PER SERVING (about 2 cups): CALORIES: 433 / TOTAL FAT: 14.8G / CARBOHYDRATES: 63.6G / FIBER: 9.9G / PROTEIN: 13.7G

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Focus on Food

Topics include: Training your body to run on fats, not carbs; Eggs are a natural multivitamin; Seed your microbiome with stalks and stems; Good salt, bad salt; A “bad stomach” isn’t something to accept

Fitness and Rest

Topics include: Yin and yang your workouts; Macro and micro activity; 20 minutes a day of something meditative; conscious breathing for relaxation

Deeper Wellness

Topics include: Cholesterol myths and truths; Common meds that shouldn't be common; Blood tests for longevity; Things that ward of Alzheimer’s; Promising anti-aging treatments

Everyday Habits

Topics include: Do your own chores; Take care of your feet; Your mouth has a microbiome; Night eating means weight gain; Gardening for aging well; Find comrades in aging well

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Sample Recipe:

1. In a small bowl, whisk together the avocado oil, vinegar, water, oregano, salt, pepper, and basil until everything is well combined. Adjust the seasonings to your preference.
2. Add the cooked lentils and pasta to your serving bowl, and gently toss them together so they are evenly distributed. Top with the cucumbers and onions, drizzle with the dressing, and garnish with the basil leaves (if using). Transfer to 1 large or 2 small plates and enjoy.

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Carrot-Ginger Soup

You’ll love this simple, sweet, creamy, colorful Carrot-Ginger Soup. With just a few ingredients thrown together, you can have a tasty alkaline soup in a flash. Turmeric is a great addition to this soup, as its bright yellow color blends right in with the orange carrots. Make sure to keep blending for a few minutes so the ginger is completely smooth. If you want to add more ginger, grate some over your bowl of soup. Make a big batch to enjoy for a few days.

Instructions

1. In an electric pressure cooker, combine the carrots, coconut milk, vegetable stock, ginger, and turmeric. Lock the lid in place, select Manual and High Pressure, and cook for 7 minutes.

2. When the beep sounds, quick release the pressure by pressing Cancel and twisting the steam valve to the Venting position. Carefully remove the lid. Let the soup cool slightly.

3. Using an immersion blender, blend the soup in the pot until smooth. Alternatively, transfer to a standard blender, working in batches if needed, and blend until smooth.

4. Taste the soup, season with salt and pepper, and serve garnished with parsley. This soup will keep, refrigerated in an airtight container, for three days.

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Sample Recipe: Pan-Seared Brussels Sprouts & Hazelnuts with Orange-Caraway Sauce

Caraway seeds are similar to fennel in aroma and flavor, bringing a distinct hint of licorice. The flavor is unique, but it is also quite mild and adds a fun twist to any dish. Caraway is also known for being a digestive aid, preventing bloating and other digestive issues—making it a great addition to your meals.

Instructions:

1. Place a large skillet on medium heat and add the oil, orange juice, zest, caraway seeds, and salt. Cook, stirring frequently, for 3 minutes.

2. Whisk in the arrowroot powder until smooth.

3. Add the Brussels sprouts and stir to coat with the sauce.

4. Cover and cook for 5 minutes, or until the Brussels sprouts turn bright in color.

5. Add the hazelnuts and adjust the seasoning with salt, then serve

Per serving: Calories: 250; Total fat: 16g; Total carbs: 24g; Cholesterol: 0mg; Fiber: 8g; Sugar: 7g; Protein: 8g; Sodium: 44mg