4 Invigorating Alkaline Recipes

The alkaline diet intrigues the health industry with claims it wards off disease and fights cancer. The premise is simple: Alkaline dieters aim to raise the body’s pH (which hovers slightly above neutral between 7.35 and 7.345) by eating more alkaline foods (such as leafy greens) and fewer acidic foods (such as meat and cheese). Whether or not you submit to the diet’s theory for improving bodily function on a cellular level, one thing’s for certain: working towards alkalinity is working toward health, as the diet promotes nutrient-dense foods.

Zainab Fisher, a professional chef (formerly of Raw Kitchen on Clematis Street) specializing in raw, vegetarian, and vegan cuisine, shares her go-to alkalizing recipes, here. West Palm Beach (561-629-0593)

Alkalizing Lemonade (serves 1)


  • 8 oz water
  • 1 ½ tsp fresh lemon juice
  • 8 drops liquid stevia
  • 1 slice lemon
  • 1 slice lime
  • 1 pinch cayenne pepper

Pour water into a glass. Add fresh lemon juice and stevia. Lightly squeeze slices of lemon and lime and add to the water. Stir to combine.

Hippocrates Green Juice (makes 16 oz.)


  • 1 pound organic cucumber
  • 2 stalks organic celery, leaves attached
  • 1 heaping handful organic sunflower sprouts
  • 1 heaping handful of organic pea sprouts

Juice ingredients in an auger-type or masticating juicer. Drink right away.

Mixed Greens Salad (serves 3)


  • 3 tbsp. flaxseed oil
  • 1 lemon, juiced
  • 1 tbsp. chopped red onion
  • 1 tsp. Bragg’s liquid aminos
  • 2 cloves garlic, chopped
  • Pinch ground celery seeds
  • ½ tsp. cumin seeds
  • Parsley or cilantro, chopped
  • 1 large red bell pepper, julienned
  • 6 cups assorted edible greens, washed and torn into bite-size pieces
  • Assorted sprouts, such as sunflower, pea, and clover

In a small bowl, combine the oil, lemon juice, onion, Bragg’s liquid aminos, garlic, celery seeds, cumin seeds, and parsley or cilantro using a wire whisk or a fork. Mix until the dressing becomes thick. In individual salad bowls, combine the red pepper, greens, and sprouts. Top with dressing.

Salad Rolls (serves 2-4)


  • 1 avocado
  • 2 cups broccoli sprouts
  • 1 cup white mung bean sprouts
  • 1 large red bell pepper, chopped
  • ½ cucumber, julienned
  • 1 tsp. Bragg’s liquid aminos
  • 10 outer leaves of romaine lettuce or collard greens

Cut the avocado in half, discard the pit, and use a spoon to scoop out the inside into a small bowl. Mash the avocado with a fork. Add the sprouts, red bell pepper, and Bragg’s liquid aminos, and mix well. Place a portion of the mixture on each lettuce leaf. Roll into cylinders.

Facebook Comments