Thai Yellow Curry with Jasmine Brown Rice

Thai Yellow Curry with Jasmine Brown Rice

If you have never made a curry paste from scratch, this is the easiest one to start with. It’s worth the effort and makes you feel like a culinary genius! Serve with jasmine brown rice for authenticity.

serves 2

For the curry paste

3 shallots, chopped

1 lemongrass stalk, peeled and chopped

2 small red chillies, deseeded

5 garlic cloves

1/2 handful of coriander (cilantro)

5cm (2in) piece of galangal, peeled and chopped

1 fresh or dried kaffir lime leaf

1 tbsp ground coriander seeds

1 1/2 tbsp mild chilli powder

1/2 tsp turmeric

2 tsp rice syrup

1/4 tsp Himalayan pink salt

For the curry

1 lemongrass stalk

1 tbsp coconut oil

5 heaped tsp curry paste

75g (3oz) aubergine (eggplant)

400ml (14fl oz/1 2/3 cups) coconut milk

60g (2 1/2oz) yellow pepper

45g (1 3/4oz) sugar snap peas

50g (2oz) fine Thai asparagus

65g (2 1/2oz) red and yellow cherry tomatoes, halved

150ml (1/4 pint/2/3 cup) water

4 Thai basil leaves, shredded

Tamari, to taste

To make the paste, whizz all the ingredients in a blender until smooth.

Next, make the curry. Peel and bash the lemongrass and chop into pieces. Heat the coconut oil and sauté the lemongrass over a lowheat for 2 minutes to infuse the oil. Add the curry paste and sauté for 2 minutes.

Halve the aubergine (eggplant) lengthways and thinly slice and simmer in 200ml (7fl oz/generous 3/4 cup) of the coconut milk for 5 minutes. Cut the pepper into strips and pop that in the pan and simmer for a further 5 minutes.

Add the sugar snap peas, asparagus and tomatoes, the remaining coconut milk and as much water as required to make the consistency you like and cook for 4–5 minutes, until the vegetables are just tender. Stir in the basil and a splash of tamari, to taste.

I like this curry served with some jasmine brown rice sprinkled with toasted sesame seeds and grated lime zest.

TIP

Take care not to overheat the oil and burn the spices, as this will distort the wondrous flavour of the curry. 

Red Rice and Beetroot Risotto

Red Rice and Beetroot Risotto

This might take a little more time than a normal risotto but my oh my, doesn’t it taste delicious? The vibrancy of the red rice along with the juice from the beetroot (beet) makes this dish look so beautiful.

serves 4

2 tbsp olive oil

1 red onion, chopped

2 garlic cloves, chopped

180g (6oz/scant 1 cup) Camargue red rice

600ml (1 pint/2 1/2 cups) hot vegetable stock, made with 1 tbsp bouillon powder

160g (5 1/2oz) beetroot (beet), cut into chunks

1 handful of parsley, chopped

100g (3 1/2oz) feta

Heat the olive oil in a wide-bottomed pan over a medium heat, add the onion and garlic and cook for 2–3 minutes, until softened.Add the rice and cook, stirring constantly, for 1 minute to coat the rice in oil, then reduce the heat and stir in 2 large ladlefuls of stock. Simmer, stirring gently, over a low heat until the rice has absorbed the stock, then continue adding the stock a ladleful at a time and stirring gently until it is absorbed before adding another ladleful.

After 10 minutes of cooking, add the beetroot (beet) chunks. After 25 minutes, add most of the chopped parsley, then continue to add the stock until the rice is cooked but al dente – this will take 30–40 minutes. At the last minute, stir in most of the feta to make the risotto wonderfully creamy.

Serve garnished with the remaining feta and chopped parsley.

Is the Ketogenic Diet Just Another Low-Carb Diet?

Is the Ketogenic Diet Just Another Low-Carb Diet?

 

Unfortunately, the definition of a low-carbohydrate diet is confounded by the fact that there is no minimum recommended daily allowance for carbohydrates. However, a commonly accepted definition is that a low-carb diet is one that supplies less than 50 percent of its calories from carbohydrates (Feinman et al., 2003). This is in stark contrast to the less-than-50-grams-per-day recommendation for very-low-carbohydrate ketogenic diets. (If the friend we mentioned earlier in the chapter who was eating around 4,500 calories per day used the 50 percent definition, he’d be “low-carb” if he ate 550 grams of carbs a day! We all know that this is anything but low-carb.)

As previously discussed, a ketogenic diet is one in which glucogenic substrates are low enough to force the body to transition from metabolizing glucose to burning fat and subsequently producing ketones. So while a ketogenic diet is low in carbohydrates, a low-carb diet isn’t necessarily ketogenic.

A classic study (Young et al., 1971) demonstrated a clear difference between low-carb and ketogenic diets. Scientists took overweight young men and placed them on “low-carbohydrate” diets consisting of 30, 60, or 100 grams of carbohydrates per day. They found that after nine weeks, the 100-gram group was not in ketosis at all, while the 30-gram group had achieved high levels of ketosis.Moreover, the 30-gram group lost more fat than both the 60-gram group and the 100-gram group despite there being no differences in total calories or protein consumed. This study clearly demonstrates that not all low-carbohydrate diets are the same, and certainly not all are ketogenic. 

The Benefits of Red Tea For Weight Loss

The Benefits of Red Tea For Weight Loss

The Benefits of Red Tea For Weight Loss

Red tea, or rooibos, is growing in quality within the us as associate degree seasoner drink and as a part of a comprehensive weight loss program. Combined with a healthy diet, red tea could assist you reduce. Red tea isn't a real "tea." it's associate degree seasoner drink made of the Aspalathus cedcarbergensis plant native to African country. The folks of African country have used this tea as a treatment for inflammation and abdomen ailments like hurting in babies, and it's wealthy in antioxidants that facilitate forestall cell harm caused by free radicals within the body.

The flavonoids in Aspalathus cedcarbergensis may additionally  facilitate scale back the danger of cancer and stimulate the system. after you square measure fasting for weight loss, it's vital to support your system. Aspalathus cedcarbergensis tea will facilitate calm associate degree symptom. Anecdotal proof suggests that drinking red tea will facilitate calm the systema alimentarium and relieve abdomen ailments. folks that drink Aspalathus cedcarbergensis tea report feeling calmer and relaxed, which might be useful once sweet-faced with the strain of weight loss.

Red tea contains no caffein. This nutrient-dense seasoner drink additionally facilitates the absorption of iron and contains metal, that is important for traditional metabolism. Essential minerals like metallic element, zinc, manganese, metal and halide also are gift during this herb tea. Aspalathus cedcarbergensis tea could also be a natural drug. caffein will cause the body to retain water, which ends in accumulated weight. A diet that limits caffein intake will assist you reduce. Since red tea is caffein free, you'll drink it throughout the day as a part of a healthy weight loss program. decreasing on caffein may also assist you sleep higher in the dead of night.

Red tea may be a nice supply of inhibitor phytochemicals. Phytochemicals stimulate the body's metabolism while not the negative facet effects of medicine like caffein. Foods like blackberries, strawberries and blueberries square measure wealthy in natural phytochemicals. Combining natural sources of phytochemicals with the metabolic edges of red tea could assist you reduce. there's no have to be compelled to add sugar or artificial sweeteners to the current tea as a result of it's naturally sapid and sweet. Drinking Aspalathus cedcarbergensis tea could satisfy your yearning for a sweet nutrient while not the negative effects of sugar in your diet.

Detox your body with red tea discover more healthy benefits of the red tea 

Red Tea VS Green Tea

Red Tea VS Green Tea

Red Tea Vs Green Tea

Tea comes in many sorts, as well as red tea and tea. Technically, to be classified tea it should come back from the Camellia sinensis plant. However, many drinks individuals decision tea, as well as red tea, don't come back from this plant. however the plant is mature, harvested and processed can offer the tea its characteristics. several supposed health edges square measure related to each red and tea.
Antioxidants and Tannins
According to the “Encyclopedia of Natural medication,” tea contains epigallocatechin, a variety of antioxidants. Red tea, on the opposite hand, doesn't contain epigallocatechin, however contains super compound dismutase, another variety of antioxidants. Therefore, each teas have inhibitor properties however derive these properties from completely different substances. tannic acid is associate degree astringent in each inexperienced and red teas. tea contains a higher tannic acid content than red tea. This higher tannic acid content provides tea a additional bitter style than red tea.

Green Tea edges

Green tea comes from the mature tea leaves of the Camellia sinensis plant. tea is unoxidized and unwilted. tea has several health edges that are confirmed through scientific study. consistent with Harvard Health Publications, tea offers inhibitor edges, reduced risk of cardiovascular disease and reduced risk of bound styles of cancers as well as colon, breast, skin and respiratory organ.

Caffeine

Green tea will contain caffein. the precise quantity of caffein in tea can depend upon the precise selection you drink. consistent with MayoClinic.com, Stash Premium tea contains twenty six mg of caffein per 6-oz. serving. this is often a comparatively low quantity of caffein compared to tea leaf, that averages forty to one hundred twenty mg of caffein per 8-oz. serving, and coffee, that contains ninety five to two hundred mg per 8-oz. serving. Red tea doesn't contain any caffein.

Red Tea - Aspalathus cedcarbergensis

Red tea isn't technically a tea as a result of it doesn't come back from Camellia sinensis plant. Red tea comes from a a bush that's a member of the rosid dicot family and is autochthonic to the Cedarberg Mountains in African nation. consistent with the “Encyclopedia of Natural medication,” red tea isn't as bitter as tea. Red tea conjointly offers several of an equivalent health edges related to tea, as well as inhibitor and cancer fighting properties.

Detox your body with red tea discover the healthy benefits of the red tea 

Quinoa and Cranberry Burgers

Quinoa and Cranberry Burgers

These sweet yet savoury mini burgers could be your main dish, or even make them bite-size for canapés. If you don’t have nutritional yeast flakes, don’t worry, but they do add extra vitamin B12 and a slight cheesy taste.

serves 4

100g (3 1/2oz) sweet potato, chopped

3 tbsp olive oil

100g (3 1/2oz/1/2 cup) quinoa

2 tsp bouillon powder

40g (1 1/2oz/1/3 cup) dried cranberries, soaked in water for 4 hours and drained

7g (1/4oz) parsley, chopped

2 heaped tbsp nutritional yeast flakes

15g (1/2oz) arrowroot flour

Pinch of Himalayan pink salt

1 egg white

Olive oil, for sautéing

For the sauce

50g (2oz/1/3 cup) macadamia nuts

2 tsp tahini

1 tsp grated fresh root ginger

Juice of 1 lemon

2 tbsp water

Pinch of cayenne pepper

Pinch of ground cumin

To make the sauce, place all the sauce ingredients in a blender, whizz until smooth and set aside.

Preheat the oven to 170°C/340°F/gas mark 3 1/2.

Place the chopped sweet potato on a baking tray (cookie sheet), drizzle with 2 tablespoons of the olive oil and bake for 30 minutes, until tender. Transfer to a mini food processor (or use a hand-held blender) with the remaining olive oil and blend to a purée. Increase the oven temperature to 180°C/350°F/gas mark 4.

Meanwhile, measure the volume of the quinoa and bring twice the volume of water to the boil in a pan. Add the quinoa and bouillon powder, bring back to the boil, then simmer for 20 minutes, or until the ‘germ’ separates. Drain and set aside.

Place the sweet potato purée in a bowl with the quinoa and the remaining ingredients and mix to a sticky consistency. Form the mixture into 8 burgers.

Heat a little olive oil in a frying pan and, working in batches if necessary, cook the burgers for about 2 minutes on each side, until golden. Transfer to a baking tray (cookie sheet) lined with baking parchment and bake for 10 minutes.

Serve the burgers at once, with the sauce.

WHAT IS HIMALAYAN PINK SALT?

This delicately pink crystalline salt originates from ancient seas. It’s naturally dried by the sun and is totally pure and full of amazing minerals.

 

 

Spicy Tofu Skewers with a Chilli Pesto Dip

Spicy Tofu Skewers with a Chilli Pesto Dip

Tofu loves to soak up flavours… With this easy recipe you can serve an impressively fancy dish very quickly, and the dip is just delectable!

serves 2

1 red onion, chopped

75g (3oz) butternut squash, chopped

1 fennel bulb, chopped

2 tbsp olive oil, plus extra for sautéing

1/2 tsp harissa

200g (7oz) tofu, cubed

First, make the dip (see below). Next, preheat the oven to 180°C/350°F/gas mark 4.

Toss the chopped vegetables in 1 tablespoon of the olive oil, then place on a baking tray (cookie sheet) and bake for 35–40 minutes.

Meanwhile, mix the harissa with the remaining olive oil in a bowl and toss the tofu cubes in the mixture. Heat a frying pan, add the tofu cubes and cook for 6 minutes, turning frequently.

Thread the tofu cubes and roasted vegetables onto wooden skewers and serve at once, with the dip and Mint-and-Mango-Marinated Courgette Spaghetti 

NUTRITIONAL NUGGET

The bright colours of all squashes and pumpkins pack a carotene-rich punch – generally speaking, the richer the colour, the higher the concentration of carotenes, which protect against heart disease. What’s more, they are an excellent source of folic acid, which is important during early pregnancy, and vitamins B1, B6 and C.

Feta, Cucumber and Spinach Salad

Feta, Cucumber and Spinach Salad

This can be thrown together in a nanosecond and is a perfectly balanced meal. It also makes a lovely side dish – with or without the feta, depending on the dish you are serving it with.

serves 4

1/2 tsp bouillon powder

6 tenderstem broccoli stalks

40g (1 1/2oz/1/3 cup) frozen peas, defrosted

1 small yellow pepper, deseeded and diced

1 spring onion (scallion), finely sliced diagonally

60g (2 1/2oz) cucumber, diced

5cm (2in) piece of fresh root ginger, peeled and grated

2 tbsp olive oil

Juice of 1 lemon

100g (3 1/2oz) feta, crumbled

70g (2 3/4oz) baby spinach leaves

Place the bouillon powder in a pan with about 7.5cm (3in) of water, bring to the boil, add the broccoli and simmer for 3 minutes. Add the peas and cook for a further 2 minutes, until the broccoli is just tender and the peas are completely heated through. Drain and set aside.

Place the yellow pepper, spring onion (scallion), cucumber and ginger in a bowl, add the olive oil and lemon juice and stir thoroughly, making sure the ginger is evenly mixed in. Add the broccoli, peas, feta and spinach and toss gently to combine.

Sweetcorn and Broad Bean Fritters

Sweetcorn and Broad Bean Fritters

These colourful fritters are unbelievably delicious. They give you the impression of being substantial and really rather naughty, but leave you feeling light and bright.

serves 2

2 large eggs

100g (3 1/2oz/scant 2/3 cup) frozen sweetcorn, defrosted and drained

115g (3 3/4oz) frozen baby broad (fava) beans, defrosted and drained

50g (2oz/1/3 cup) rice flour

2 tbsp finely chopped coriander (cilantro)

1 bird’s eye chilli (Thai chilli), deseeded and finely chopped

Juice of 1 lime

1/4 tsp Himalayan pink salt Freshly ground black pepper

Sunflower oil, for sautéing

For the dressing

2 tsp white miso

1 tsp agave syrup

1 tsp lemon juice

To make the dressing, whisk the ingredients together and set aside.

To make the fritters, whisk the eggs in a large bowl and add the sweetcorn and broad (fava) beans. Add the flour and stir well to combine. Add the coriander (cilantro) and chilli with the lime juice, season with the salt and plenty of black pepper, and stir in.

Heat a little sunflower oil in a large frying pan and, working in batches, cook spoonfuls of the mixture on both sides, until golden. Depending on the size you want, use 1 or 2 tablespoons of mixture for each fritter.

Serve the fritters with the Feta, Cucumber and Spinach Salad (see next recipe) and accompanied with the dressing.

NUTRITIONAL NUGGET

Sweetcorn is one of the highest sources of vitamin D – so not only do they look sunny, they are!

Noodle and Smoked Tofu Salad with Mirin Dressing

 Noodle and Smoked Tofu Salad with Mirin Dressing

This distinctly Asian recipe is both delicious and beautiful to behold, with the carrot and courgette (zucchini) spirals. The buckwheat (soba) noodles add a hearty feel to the dish.

serves 2

For the salad

125g (4oz) buckwheat noodles

50g (2oz) carrot

30g (1 1/4oz) courgette (zucchini)

20g (3/4oz) daikon, thinly sliced

20g (3/4oz) mangetout (snow peas), thinly sliced

20g (3/4oz) mizuna leaves

20g (3/4oz/1/4 cup) beansprouts

50g (2oz) pomegranate seeds, plus extra to garnish

4 tsp sesame oil

125g (4oz) smoked tofu, cut into 6 chunky squares

2 tsp tamari

Coriander (cilantro) leaves

Sushi ginger

50g (2oz/1/3 cup) dry roasted cashews, to garnish

For the dressing

25g (1oz) white miso paste

25ml (1fl oz/2 tbsp) mirin

2 tsp sesame oil

2 tsp umeboshi plum purée

125g (4oz) sushi ginger

1/2 tbsp rice wine vinegar

1 tbsp lime juice

75ml (3fl oz/scant 1/3 cup) olive oil

2 tsp water

To make the dressing, whizz all the ingredients in a blender until thick and smooth.

Use a spiraliser to make carrot and courgette (zucchini) spirals. Cook the noodles according to the packet instructions, then rinse in cold water and drain well. Place in a bowl with the carrot and courgette (zucchini) spirals and mix well. Mix in the remaining vegetables, pomegranate seeds and 2 teaspoons of the sesame oil.

Just before serving, heat the remaining sesame oil in a frying pan. Add the tofu and cook for 2 minutes, until brown on all sides. Add the tamari, toss to coat and glaze the tofu, and cook for 2 minutes. Thread onto 2 wooden skewers, layering the tofu cubes with whole coriander (cilantro) leaves and sushi ginger.

To serve, add the dressing to the noodles and toss gently to coat. Arrange a heap of salad on each plate and scatter with roasted cashews and pomegranate seeds, then sit a tofu skewer at one side.

NUTRITIONAL NUGGET

In spite of its name, buckwheat is not related to wheat and, like quinoa, is classed as a pseudocereal. Buckwheat is particularly high in rutin, which strengthens and protects the delicate lining of our capillaries and arteries – this is a heart-healthy meal.

Roasted Aubergine with Sumac and Tahini Dressing

 Roasted Aubergine with Sumac and Tahini Dressing

This Lebanese-influenced dish tastes lighter than most aubergine (eggplant) dishes from that region. The sumac has a sharp lemon flavour and is a key ingredient in Middle Eastern cooking.

serves 4

2 aubergines (eggplant), cut widthways into 1cm (1/2in) slices

Olive oil, for brushing

2 tbsp pine nuts, toasted

Large handful of basil leaves

Seeds from 1/2 pomegranate 

Himalayan pink salt

Freshly ground black pepper

For the dressing

40g (1 1/2oz/generous 1/8 cup) tahini

3 tbsp extra virgin olive oil

3 tbsp lemon juice

4 tbsp hot water

1 garlic clove, crushed

1 tsp sumac

Himalayan pink salt

To make the dressing, place all the ingredients in a bowl and whisk until smooth. Taste and adjust the seasoning if necessary, then chill until required (the sauce can be stored in the fridge for up to 3 days).

Lightly brush both sides of the aubergine (eggplant) slices with olive oil and sprinkle with salt and black pepper.

Grill on both sides on a very hot griddle pan until soft and golden. Alternatively, roast for 20–30 minutes in a preheated oven, 220°C/425°F/gas mark 7. (This can also be done up to 3 days in advance – store the roasted aubergine (eggplant) slices in the fridge, but bring to room temperature before serving.)

To serve, arrange the roasted aubergine (eggplant) slices on a serving dish, slightly overlapping. Drizzle with the dressing and sprinkle with toasted pine nuts, basil leaves and pomegranate seeds.

TIP

When you add the water to the tahini and start to stir it will look like its curdling but fret not – just keep whisking and it will become smooth.

When I make a salad I look at it like constructing a house – build up the different layers of flavours, texture and colour to create the ‘wow’ factor.

Healthy Pizza Recipes

Healthy Pizza Recipes 

When it comes to toppings for your pizzas, you can simply invent your own to suit your mood or what’s in season. Here are a few of our favourites.

Mini Pizzas

My mother could never eat pizza because of a wheat intolerance, so it’s been my mission to put pizza on her plate. And here it is! (The pizza toppings recipes that follow are per mini pizza, so double or quadruple up, as necessary.)

makes 8

For the bases

1/2 tsp active dry yeast

170ml (6fl oz/2/3 cup) lukewarm water

285g (9 1/4oz/2 1/4 cups) white spelt flour

1/2 tsp Himalayan pink salt

For the sauce

1 tbsp olive oil

1 onion, chopped

1 garlic clove

2 tbsp capers, rinsed and drained

Pinch of dried chilli flakes

300g (10oz) tomatoes, deseeded and diced

1 tbsp fresh or 1 tsp dried oregano

Preheat the oven to 200°C/400°F/gas mark 6. Mix the yeast with the water, cover and set aside in a warm room for about 15 minutes.

Meanwhile, make the pizza sauce by heating the oil in a pan and sautéing the onion and garlic gently until the onions start to go soft, then add a splash of water to cool and add the remaining ingredients. Simmer for 15 minutes until the right consistency.

Whisk the yeast and water mixture and leave for another 5 minutes.

Place the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Turn out onto a work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary.

Divide the bread dough into pieces, roll each piece into a ball, place on a baking tray (cookie sheet) lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings (see opposite), then bake for 5 minutes, rotate and bake for a further 5 minutes, or until ready.

NUTRITIONAL NUGGET

Spelt is an ancient wheat-based grain that is far lower in gluten than most modern wheats. The mineral content is far richer and much less processed. Many people who have a wheat intolerance are able to tolerate spelt.

Artichoke and Basil with Mozzarella

2 canned artichoke hearts, thinly sliced

2 basil leaves, shredded

20g (3/4oz) buffalo mozzarella, torn into small pieces

Courgette and Lemon with Feta

15g (1/2oz) courgette (zucchini), thinly sliced

3 strips of lemon rind, finely sliced

15g (1/2oz) feta, crumbled

Fennel and Sweet Potato with Goat’s Cheese

10g (1/2oz) fennel, thinly sliced

15g (1/2oz) sweet potato, thinly sliced

6g (1/4oz) hard goat’s cheese, grated

Roasted Garlic, Beetroot and Feta

3 garlic cloves, roasted and squeezed out of the skins

7g (1/4oz) beetroot (beet), thinly sliced

10g (1/2oz) feta, crumbled

Prevention Before Cure :The benefits of the Alkaline Food

Prevention Before Cure :The benefits of the Alkaline Food

Prevention Before Cure

All too often, we wait until illness occurs before changing our eating and lifestyle habits. At Honestly Healthy, we know how well you can feel if you take care of yourself and make sure that illness rarely happens. This is a choice and, while it takes time and dedication, the rewards of ongoing good health are so abundant that we want to encourage you to start aiming for great health, rather than simply good health.

How a ‘dis-ease’ is created in the body

Our immunity is vital to our overall health, with an army of different types of immune cells present in our bloodstream, but especially in the digestive tract, as this is our interface with the outside world. It is estimated that as much as 70% of the total of our immune cells are present in the gut – which we experience in a major way when we have an upset tummy or, worse, food poisoning. These immune cells are present throughout the length of our digestive tract from our mouth to our bowels, ensuring that any pathogenic invaders are quelled at the appropriate point or expedited through the system as fast as possible.

Recognising your body’s toxicity

Take a good look at the toxic symptoms in the box (below) and discover how burdened your body’s system actually is. Some of these symptoms can be due to other causes, but by following the Honestly Healthy Alkaline Programme for just three weeks, you will find that many of these symptoms simply disappear. Why not make the investment of this time and see for yourself?

Toxic symptoms

You may be surprised to recognise just how many of these symptoms apply to you:

Headaches/migraines

Joint and/or muscle pain

Indigestion

Heartburn

Bloating

Constipation

Diarrhoea

Stomach cramps

Bad breath

Metallic taste in mouth

Sensitive gums

Food intolerances

Excessively painful menstruation

Watery or itchy eyes

Shortness of breath

Sweating

Skin irritations (eczema, psoriasis)

Dry skin

Unexplained hair loss

Lank or dull hair

Acne or constantly spotty skin

Cellulite

Insomnia

Broken sleep

Fatigue

Mood swings

Depression

Lack of motivation

Inability to focus on anything

Irritability

Anger

Sugar cravings

Salty food cravings

Food bingeing

Allergies and intolerances may be the key

Food allergies are those reactions that are immediate, severe and potentially life-threatening, such as swelling of the mouth and lips and closing of the back of the throat, preventing air getting to the lungs. This is called anaphylaxis, and fortunately occurs relatively rarely. However, food intolerances occur far more frequently, sometimes being more difficult to detect as the reaction can occur up to 70 hours or so after the offending food has been eaten. There are several different ways of testing food sensitivities and, generally speaking, blood tests provide by far the most reliable results, as it is in the bloodstream that most reactions occur.

On a more practical level, keeping a detailed ‘food and symptom’ diary may well provide you with some simple answers without having to wait for blood tests to be taken. For example, if you are suffering from severe headaches on a regular basis, plot a chart over the course of a few weeks of when they occur and see how frequently the foods that you eat almost daily tie in with those.

Well-recognised links to headaches include chocolate (commercially produced, including sugars and sweeteners rather than the more natural cacao and agave, yacon and xylitol alternatives included in our recipes); cheese, red wine and caffeine, all of which contain compounds that are linked with migraines and severe headaches.

Hives and other skin rashes are often associated with strawberries and other red fruits (which can be overly acidic to the body, despite being sweet to taste). Lesser-known links include wheat-based products such as bread, biscuits and cakes with fatigue and mild depression, eggs with joint and muscle aches and pains, and mushrooms, yeast and moulds with chronic fatigue, perpetual flu-like symptoms and low energy and mood.

What is going on here?

The answer is inflammation

Inflammation is now considered to be the major cause of most chronic diseases, including heart and cardiovascular, lung and digestive problems, skin problems. Inflammation of any tissue in the body attracts extra fluid to the site, and an imbalance of electrolytes (such as sodium, potassium, calcium and magnesium) at a cellular level is commonly found as a result of such inflammation. It is precisely this electrolyte balance that the body is seeking to maintain on a moment-to-moment basis.

Magic minerals The minerals calcium, magnesium, potassium and phosphorus are found in all alkaline foods, and these are the vital minerals for regulating the pH of the body’s fluids. Calcium and magnesium also work in balance to regulate the beat of the heart, the building of bone and ligaments, the regulation and response of the nervous system, cognitive function and mood. Both iron and iodine are required for blood transport, for cardiovascular health and for metabolism, which is regulated by the thyroid gland.

Perfect proteins

It is important to note that protein is found in any nut, seed or grain that can be planted and will grow into a tree or flower that is substantially larger than the seed – remember that sunflower, which is many thousands of times larger than the seed it originated from. Soya beans and tofu provide all eight essential amino acids for rebuilding and repair, strong immunity and energy production.

How an alkaline state can help to cure ailments

Eating a highly acid-forming, animal-protein-based diet may lead to intestinal inflammation (ulcerative colitis, irritable bowel syndrome (IBS) and Crohn’s disease all being at the worst end of the spectrum), as well as chronic rhinitis and skin problems (such as eczema and psoriasis). As meat is difficult to digest, and dairy- and wheat-based foods are commonly eaten daily, it is no wonder that so many people are plagued by a collection of minor illnesses. Sadly, few doctors understand – or even know of – the connection between the foods we choose to eat and the illnesses that occur as a result.

The good news is that once we know how to balance acid and alkaline foods in our diet, massive change can take place. Within a matter of days of removing foods that are causing either inflammation or intolerances, aches and pains start to disappear as the body starts to heal and repair. This is why we recommend the Cleanse phase , whereby all the potentially offending foods and drinks are removed, toxins are reduced in the environment around you and an abundance of life-giving, energetic foods (such as hemp seed, chlorella and spirulina) are recommended to cleanse the body and alkalise the system; and subsequently the Lifestyle phase , which is a programme for life, to ensure increasingly good health.

Alkalising foods begin by literally ‘balancing’ each cell in the body, supporting its natural energy production and waste-clearing processes by creating the correct electrolyte balance of sodium and potassium. Without getting too technical, the vitality of a cell depends upon sufficient nutrients to allow it to function at its best, and this happens far more readily in an alkaline environment. If the fluids surrounding each cell are too acidic, the sodium/potassium balance is thrown into disarray, causing cellular dehydration. When we talk about ‘hydrating’ the body, we don’t just mean ‘drink plenty of water’ – we are talking about nutrient-rich juices, green smoothies and alkalising pH drops to add to your water. These are now readily available in most health food shops and online worldwide 

Take the test and see!

We recommend that you drink at least two juices daily over a period of ten days to evaluate improvements to whatever is troubling you at present – headaches, recurrent colds and infections, aches and pains. As your body starts to rebalance its pH levels, your symptoms will start to diminish and the power of eating the alkaline way will be revealed.