‘Tis The Season To Get Alkaline
For publication June 13, 2016
We are now in the time of year when alkaline reserves are easiest to build up.
Heavy “cold weather” foods, like all meats, eggs and dairy products greatly add to the discomfort of hot weather, increasing our body temperature and slowing our bodies down.
More watery foods, like lettuces and other leafy greens, melons, zucchini, melons, green beans, fresh peas etc. are cooling, and support flexibility.
For a heavier-seeming meal that is also highly alkalinizing, replace those burgers and ‘dogs with Beiler’s Broth consisting of fresh:
- green beans
- zucchini
- celery
- parsley
- Olive oil -or- unsalted butter
- Clean, chemical-free water
DIRECTIONS:
- Cut up equal amounts of zuchinni squash, green beans (frozen or fresh) and celery. (Chop the celery 1/2 inch or less to eliminate stringiness.)
- Steam until soft using an ample amount of clean water (distilled or reverse-osmosis and carbon filtered).
- Fill blender 1/2 full with the vegetables and steam water.
- Add a small handful of fresh, raw chopped parsley.
- Blend to a consistency of pea soup (or, as desired).
- Add small amount of unsalted butter or olive oil (preferred).
- For variety, add garlic, onions, cayenne pepper, ginger, herbs, etc.
- Season as desired with tamari or wheat-free soy sauce or Bernard Jensen’s broth powder, etc.