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. 

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. 

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!

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)

  •  
  • 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

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.

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

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

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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