Are you looking for a way to rebalance your body and mind? One of the best ways to do this is by incorporating more alkaline foods into your diet. An alkaline diet is all about consuming foods that have a higher pH level, which can help reduce inflammation and promote overall health.
Incorporating these recipes into your daily routine can make a big difference in how you feel. From smoothies to soups, and even baked goods, we’ve got 20 refreshing alkaline diet recipes for you to try. Whether you’re looking for a quick breakfast or a satisfying dinner, there’s something on this list for everyone.
In the following article, we’ll explore some of our favorite alkaline recipes that are not only delicious but also good for your body. From classic dishes like quinoa and roasted vegetable bowls, to innovative creations like zucchini noodles with basil pesto, we’ve got you covered.
Creamy Avocado and Spinach Smoothie
This refreshing smoothie is a perfect blend of creamy avocado, nutrient-rich spinach, and tangy citrus. With only a few ingredients and minimal prep time, you can have this healthy treat ready in no time.
Ingredients:
– 1 ripe avocado
– 2 cups fresh baby spinach leaves
– 1/2 cup plain Greek yogurt
– 1/2 cup cold water
– Juice of 1 lime (about 2 tablespoons)
– Honey or maple syrup to taste (optional)
Instructions:
1. Peel and pit the avocado, then add it to a blender.
2. Add the spinach leaves, Greek yogurt, cold water, and lime juice to the blender.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust sweetness with honey or maple syrup if desired.
5. Pour into a glass and serve immediately.
Cooking Time: 2-3 minutes (blending time)
Enjoy your delicious and nutritious Creamy Avocado and Spinach Smoothie!
Quinoa and Roasted Vegetable Bowl
This recipe combines the nutty flavor of quinoa with a medley of roasted vegetables, perfect for a healthy and satisfying meal. With its blend of textures and flavors, this bowl is sure to become a new favorite.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– Optional: your choice of nuts or seeds for topping (e.g. chopped almonds, pumpkin seeds)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions using 2 cups water or broth.
3. Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.
4. Roast vegetables in the preheated oven for 25-30 minutes, or until tender and lightly caramelized.
5. Fluff cooked quinoa with a fork and place in a bowl.
6. Top quinoa with roasted vegetables and your choice of nuts or seeds (if using).
7. Serve immediately.
Cooking Time: 40-45 minutes
Alkaline Green Detox Soup
Revitalize your body with this nourishing soup, packed with green goodness from spinach, kale, and avocado. This recipe is perfect for a quick and easy detox boost.
Ingredients:
– 2 cups vegetable broth
– 1 bunch fresh spinach, chopped
– 1 cup curly kale, stems removed and chopped
– 1 ripe avocado, diced
– 1/2 lemon, juiced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, combine vegetable broth, spinach, kale, and lemon juice. Bring to a simmer over medium heat.
2. Reduce heat to low and let cook for 15-20 minutes or until greens are tender.
3. Add diced avocado and stir gently.
4. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Buckwheat Pancakes with Almond Butter
Start your day with a nutritious and delicious breakfast featuring buckwheat pancakes topped with creamy almond butter. This recipe combines the earthy flavor of buckwheat with the rich taste of almonds, making for a satisfying and filling morning meal.
Ingredients:
– 1 cup buckwheat flour
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/4 cup almond butter
– Honey or maple syrup (optional)
Instructions:
1. In a bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Combine wet and dry ingredients, stirring until just combined.
4. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until bubbles appear on the surface.
5. Serve warm with almond butter spread on top. Optional: drizzle with honey or maple syrup.
Cooking Time: 8-10 minutes
Steamed Kale with Lemon and Garlic
A simple yet flavorful side dish that highlights the natural sweetness of kale, elevated by a squeeze of lemon juice and pungency of garlic.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves coarsely chopped
– 2 cloves of garlic, minced
– 2 tablespoons of freshly squeezed lemon juice
– Salt to taste
Instructions:
1. Fill a large pot with 2 inches of water and bring to a boil.
2. Reduce heat to medium-low and place a steamer basket over the boiling water.
3. Add chopped kale to the steamer, cover with a lid, and steam for 5-7 minutes or until leaves are tender.
4. While kale is steaming, mix minced garlic and lemon juice in a small bowl.
5. Remove kale from heat and drizzle garlic-lemon mixture evenly over the greens.
6. Season with salt to taste.
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Lentil and Sweet Potato Stew
This comforting stew is a perfect blend of protein-rich lentils, sweet and nutty sweet potatoes, and aromatic spices. It’s an easy and nutritious meal that’s sure to become a family favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until tender.
2. Add the lentils, sweet potatoes, diced tomatoes, vegetable broth, cumin, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils and sweet potatoes are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 45-50 minutes
Cauliflower Rice with Turmeric and Herbs
Transform cauliflower into a flavorful and nutritious rice substitute, infused with the warmth of turmeric and a hint of herbs. This recipe is perfect for low-carb diets or as a healthy side dish.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 teaspoon ground turmeric
– 1/2 teaspoon dried thyme
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the turmeric, thyme, paprika, salt, and pepper. Cook for 1-2 minutes, stirring constantly.
5. Add the cauliflower “rice” to the skillet and cook for 5-7 minutes, stirring frequently, until tender and lightly browned.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 10-12 minutes
Almond Milk Chia Pudding
A simple and healthy dessert option that’s perfect for snacking or as a breakfast topping. This almond milk chia pudding is a great source of omega-3 fatty acids, fiber, and protein.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons maple syrup (optional)
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Stir well to combine.
2. Add maple syrup, vanilla extract, and salt. Mix until smooth.
3. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight (8-12 hours).
4. After the chia pudding has chilled, give it a good stir before serving.
Cooking Time: None! This recipe is a no-cook, no-bake treat.
Enjoy your creamy and nutritious almond milk chia pudding as a snack, breakfast topping, or dessert!
Zucchini Noodles with Basil Pesto
This recipe combines the flavors of Italy and simplicity of summer cooking to create a delicious and healthy meal. With just a few ingredients, you can enjoy a flavorful and nutritious dish that’s perfect for a quick lunch or dinner.
Ingredients:
– 4 medium zucchinis
– 1/2 cup fresh basil leaves
– 1/3 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat a spiralizer or a vegetable peeler to create zucchini noodles.
2. In a food processor, combine basil leaves, garlic, olive oil, lemon juice, salt, and pepper. Process until smooth and creamy.
3. Cook the zucchini noodles according to package instructions (usually 3-5 minutes). Drain excess water.
4. Toss the zucchini noodles with the basil pesto sauce. Serve immediately.
Cooking Time: 10-15 minutes
Roasted Brussels Sprouts with Tahini Dressing
Elevate your side dish game with this flavorful and nutritious recipe that combines the natural sweetness of roasted Brussels sprouts with the creamy richness of tahini dressing.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– 1 tablespoon water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a blender or food processor, combine tahini, lemon juice, garlic, and water. Blend until smooth.
5. Serve roasted Brussels sprouts with tahini dressing drizzled on top.
Cooking Time: 25-30 minutes
Spicy Mung Bean Salad
This refreshing Spicy Mung Bean Salad is a perfect blend of creamy beans, crunchy veggies, and zesty heat. A great side dish or light lunch option for any occasion!
Ingredients:
– 1 cup cooked mung beans
– 1/2 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon Gochujang (Korean chili paste)
– 1/4 teaspoon sesame oil
– Salt and pepper to taste
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. In a large bowl, combine mung beans, red bell pepper, cucumber, and cilantro.
2. In a small bowl, whisk together soy sauce, rice vinegar, Gochujang, sesame oil, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to coat.
4. Stir in chopped jalapeño pepper.
5. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes
Baked Sweet Potato with Coconut Yogurt
Elevate your snack game with this simple yet satisfying recipe that combines the natural sweetness of sweet potatoes with the richness of coconut yogurt. Perfect for a quick pick-me-up or as a side dish, this treat is sure to please.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup coconut oil
– Salt and pepper to taste
– 1/2 cup plain coconut yogurt
– Optional toppings: chopped fresh herbs (such as cilantro or parsley), granola, or a sprinkle of cinnamon
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the sweet potatoes clean and poke some holes in each one with a fork.
3. Rub the coconut oil all over the sweet potatoes and season with salt and pepper.
4. Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they’re tender when pierced with a fork.
5. Remove from oven and let cool slightly.
6. Top each sweet potato with coconut yogurt and any desired toppings.
7. Serve warm and enjoy!
Cooking Time: 45-50 minutes
Alkaline-Friendly Green Juice
This refreshing recipe is packed with nutrients and antioxidants to help neutralize acidity and promote overall well-being. With a perfect balance of alkaline-rich ingredients, this juice will leave you feeling energized and refreshed.
Ingredients:
– 2 cups fresh kale
– 1 cup fresh cucumber
– 1/2 cup fresh celery
– 1/2 cup fresh green apple
– 1/4 cup fresh lemon juice
– 1/4 cup filtered water
Instructions:
1. Add all ingredients to a juicer or blender and process until smooth.
2. Strain the juice through a fine-mesh sieve or cheesecloth to remove any pulp or fibers.
3. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: None! This is a raw juice recipe.
Wild Rice and Mushroom Pilaf
This hearty pilaf combines the nutty flavor of wild rice with the earthy taste of sautéed mushrooms, perfect for a comforting side dish or main course.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the wild rice in a fine-mesh strainer and drain well.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the wild rice to the saucepan and stir to combine with the mushroom mixture.
5. Pour in the water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the liquid is absorbed and the rice is tender.
6. Fluff the pilaf with a fork and season with salt, pepper, and thyme.
Cooking Time: 45 minutes
Raw Cucumber and Avocado Rolls
These light and creamy rolls are perfect for a hot summer day or as a healthy snack any time of the year. Made with raw cucumber, avocado, and rice paper, they’re also vegan-friendly and gluten-free.
Ingredients:
– 2 large cucumbers
– 1 ripe avocado, mashed
– 8-10 rice paper wrappers
– Salt to taste
– Optional: sesame seeds or chopped cilantro for garnish
Instructions:
1. Peel the cucumbers and slice them into thin strips.
2. In a bowl, mix together the cucumber strips and mashed avocado.
3. Lay a rice paper wrapper flat on a clean surface. Place about 1/4 cup of the cucumber-avocado mixture onto the center of the wrapper.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder.
5. Repeat with remaining ingredients and wrappers.
6. Serve immediately, or store in an airtight container in the refrigerator for up to 2 hours.
Cooking Time: None! These rolls are raw and ready to enjoy.
Herbed Millet with Roasted Vegetables
Elevate your side dish game with this flavorful and nutritious recipe that combines the nutty goodness of millet with a medley of roasted vegetables, all infused with fresh herbs.
Ingredients:
– 1 cup millet
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small red bell pepper, seeded and sliced
– 1 small yellow bell pepper, seeded and sliced
– 1 small zucchini, sliced
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring millet and water or broth to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until liquid is absorbed.
3. While the millet cooks, toss bell peppers, zucchini, and garlic with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until tender.
4. Fluff cooked millet with a fork. Stir in chopped parsley.
5. Serve roasted vegetables over herbed millet.
Cooking Time: 40-50 minutes
Kale and Almond Smoothie Bowl
Start your day with a nutrient-packed bowl that combines the earthy taste of kale with the creamy richness of almonds.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1/2 cup unsweetened almond milk
– 1/4 cup sliced almonds
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
– Toppings (optional): sliced banana, shredded coconut, chia seeds
Instructions:
1. Add kale, almond milk, sliced almonds, honey, vanilla extract, and salt to a blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Pour the mixture into a bowl.
4. Top with your desired toppings (if using).
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Beet and Walnut Salad
This refreshing salad combines the sweetness of roasted beets with the earthy flavor of walnuts, all wrapped up in a tangy dressing. Perfect for a light lunch or as a side dish.
Ingredients:
– 2 large beets
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine the beet slices, parsley, and walnuts.
4. In a small bowl, whisk together the apple cider vinegar and olive oil to make the dressing.
5. Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste.
Cooking Time: 50 minutes
Turmeric Golden Milk Latte
This comforting drink combines the anti-inflammatory properties of turmeric with the creaminess of coconut milk and sweetness of honey. Perfect for a chilly evening or as a pick-me-up any time of day.
Ingredients:
– 1 cup non-dairy milk (almond, soy, or coconut)
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1 tablespoon honey
– 1/4 teaspoon black pepper
Instructions:
1. In a small saucepan, warm the non-dairy milk over low heat.
2. Add the turmeric, cinnamon, and ginger to the milk. Whisk until well combined.
3. Remove from heat and stir in the honey until dissolved.
4. Add the black pepper and whisk to combine.
5. Pour into a mug and enjoy!
Cooking Time: 5-7 minutes
Stuffed Bell Peppers with Quinoa
A flavorful and nutritious recipe that combines the sweetness of bell peppers with the nutty taste of quinoa, making it a perfect vegan-friendly dish for any occasion.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1/2 cup diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: shredded vegan cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together quinoa, black beans, diced tomatoes, cilantro, olive oil, cumin, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, filling to the top.
4. Place peppers in a baking dish and cover with aluminum foil.
5. Bake for 25 minutes, then remove foil and bake an additional 10-15 minutes until peppers are tender.
6. Serve hot, topped with shredded vegan cheese if desired.
Cooking Time: 35-40 minutes
Summary
Indulge in a balanced lifestyle with these refreshing alkaline diet recipes! This collection of 20 delicious and nutritious dishes will help you achieve optimal health. From creamy smoothies to hearty bowls, and from soups to sweet treats, there’s something for everyone. Enjoy the Creamy Avocado and Spinach Smoothie, Quinoa and Roasted Vegetable Bowl, Alkaline Green Detox Soup, and many more innovative recipes that incorporate alkaline-friendly ingredients like quinoa, lentils, and turmeric. Get ready to nourish your body and mind with these easy-to-make and mouth-watering dishes!
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