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Alkalizing Veggie Bowl

 

In a recent Silver and Gold article we shared the importance of eating less-acidic foods (such as sugary treats, too many meats and coffee) and focusing your food intake on more alkalizing foods. 

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Our body is alkaline by nature, and it requires a well balanced pH level to function properly. If the body bewcomes too acidic, then we begin to have more health issues and diseases can begin. 

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This recipe is highly alkalizing, full of nutrients, and great to have for lunch and even breakfast! Try this recipe first thing in the morning - especially if you're not partial to sugary cereals, eggs or oatmeal type breakfasts. You will sure find it satisfying!

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Ingredients:

(note: you may switch out any ingredient you don't like, without compromising the alkalinity level of the recipe... make it your own!)

  • 2 Tbsp. olive oil or grapeseed oil (do NOT use canola oil!)

  • 1/2 onion

  • 3 garlic cloves, peeled and chopped

  • 1 medium carrot, peeled and chopped

  • 1 celery stick, chopped

  • 1 Cup of broccoli, roughly chopped

  • 2 Cups of spinach

  • 4 large leaves of Kale

  • 2 Bay leaves

  • 1/4 Cup fresh parsley

  • 1 Tbsp. Tamari sauce (gluten-free soya)

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  • 1 Tbsp. apple cider vinegar (organic is best)

  • 1 tsp. sea salt

  • 1-1/2 Cup raw sprouted lentils (see our recipe for making sprouted pulses, and why these are best!)

  • 2 Cups of water

  • Juice from half a fresh lemon or lime

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How to:

Heat a large deep pan to medium temperature and add oil. Once heated, add first 5 veggies and stir until softer - about 5 minutes.

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Add the balance of the ingredients - MINUS THE LEMON/LIME JUICE, and stir well to combine. 

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Cook on medium, stirring often, until all ingredients have become more tender and lentils have softened - about 10 minutes. 

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Once all veggies are al-dente tender (not soft and mushy, and not too crunchy), then add lemon/lime juice and serve.

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