7 Day Alkaline Diet Plan to Fight Inflammation and Disease

by DailyHealthPost Editorial

alkaline diet plan

Curried Beets Greens

Ingredients:

  • 1 bunch beet greens
  • 1/4 cup stems, finely chopped
  • 1/2 small onion, finely chopped
  • 1 tbsp coconut oil
  • 1/2 serrano chili
  • 1/2 tsp turmeric
  • 3 cloves garlic
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 semolina
  • 1 cup water
  • pinch of salt (or to taste)
  • 1 tbsp lemon juice

Instructions:

  1. Heat oil in a skillet over medium heat.
  2. Add onions, chili, beet stems and garlic.
  3. Cook until the onions are transparent.
  4. Add semolina and stir until it smells toasty, about 3 minutes.
  5. Stir in turmeric, cumin and chili powder.
  6. Add beet greens, water, and salt.
  7. Cover and cook 5 minutes, stirring once about halfway through.
  8. Uncover, cook for 5 more minutes, stirring often.
  9. Sprinkle with lemon juice, stir and serve.

Day 4

Breakfast: Apple and Almond Butter Oats
Snack: one banana
Lunch: Green Goddess Bowl
Snack: a handful of almonds
Dinner: Kale pesto zucchini noodles

Apple and Almond Butter Oats

Ingredients:

  • 2 cups oats
  • 1 ½ cups coconut milk
  • 1/3 cup raw almond butter
  • 1 cup grated green apple
  • a dash of cinnamon

Directions:

  1. Add the oats, coconut milk, and almond butter into a bowl and mix well.
  2. Stir in the apple and place in a mason jar with a lid. Refrigerate overnight.
  3. The next morning, garnish with cinnamon powder and enjoy.

Green Goddess Bowl

Ingredients for avocado cumin dressing:

  • 1 avocado
  • 1 tbsp. cumin powder
  • 2 limes, fresh squeezed
  • 1 cup filtered water
  • ¼ tsp. sea salt
  • 1 tbsp. extra virgin olive oil
  • dash cayenne pepper
  • Optional: ¼ tsp. smoked paprika

Ingredients for Tahini Lemon Dressing:

  • ¼ cup tahini
  • ½ cup filtered water
  • ½ lemon, fresh squeezed
  • 1 clove minced garlic
  • ¾ tsp. sea salt
  • 1 tbsp. extra virgin olive oil
  • Black pepper to taste

Ingredients for salad:

  • 3 cups kale, chopped
  • ½ cup broccoli florets, chopped
  • ½ zucchini, spiralized
  • ½ cup kelp noodles, soaked and drained
  • 1/3 cup cherry tomatoes, halved
  • 2 tbsp. hemp seeds

Directions:

  1. Lightly steam kale and broccoli and set aside.
  2. Mix zucchini noodles and kelp noodles and toss with a generous serving of smoked avocado cumin dressing.
  3. Add cherry tomatoes and toss again.
  4. Plate the steamed kale and broccoli and drizzle them with lemon tahini dressing. Top the greens with the noodles and tomatoes.
  5. Sprinkle the whole dish with hemp seeds and serve.

Kale Pesto Zucchini Noodles