Top 10 Alkalising foods to include in your diet

1. Herbs such as coriander, basil, parsley, oregano. High in a wide range of vitamins, minerals and phytochemicals, these can be eaten with every savoury meal, toss them in salads, on top of curries or in a stir-fry. Parsley is particularly high in calcium for those concerned with bone density.

 

2. Spinach/Swiss chard. Bursting with nutrients particularly vitamin C and folate; this can be added to sauces or lightly steamed as a side dish.

 

3. Broccoli. Particularly rich in vitamin A, K, C, magnesium and phytochemicals; add to all your favourite meals, lightly steam and add to salad or serve as a side dish.

 

4. Sea vegetables include kelp, kombu, wakame, dulse and arame. Abundantly rich in iodine, vitamin K, chlorophyll and folate; these are great in soups and salad or dried as a snack.

 

5. Sprouts. Bursting with goodness, jam packed with bioavailable nutrients and phytochemicals; great on all savoury dishes, so keep some handy to put atop everything. Sprouts are available in a large variety, such as sunflower, snow pea, buckwheat, radish, broccoli, alfalfa and mung bean.

 

6. Lemon and lime. Vitamin C rich and can also help digestive function by boosting metabolism. Try adding to your water bottle, to salad dressings or use as a base for sauce or marinades.

 

7. Avocado. One of Nature’s super foods, high in folate, magnesium and an array of nutrients and beneficial fats. This creamy fruit can be used both savoury and sweet, add to salads, pasta, dips or make a creamy chocolate mousse.

 

8. Sour cherries. Busting with antioxidants vitamin A and C this nutritious treat can be used on top of puddings, porridge or as a snack.

 

9. Spices. Such as turmeric, fennel, paprika. Not only are these alkalising but may also aid digestion, increase circulation and boost oxygen levels. Spices are versatile and can be used in curry, stir-fry’s and dipping sauces. Sweet spices such as cinnamon are also highly alkalising and can be incorporated into a variety of dishes to add depth and flavour, such as porridge, stewed fruit, smoothies and muesli.

 

10. Asian greens. Packed with fibre and folate and extremely versatile as they haven’t got an over powering taste so can be easily added to any savoury dish, juice or smoothie.

 

 

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